CN1565208A - Tea process technology - Google Patents
Tea process technology Download PDFInfo
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- CN1565208A CN1565208A CN 03129674 CN03129674A CN1565208A CN 1565208 A CN1565208 A CN 1565208A CN 03129674 CN03129674 CN 03129674 CN 03129674 A CN03129674 A CN 03129674A CN 1565208 A CN1565208 A CN 1565208A
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- tea
- tealeaves
- green
- processing technology
- young crops
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Abstract
The invention discloses a tea processing technology which comprises, choosing material, water-removing through airing, twisting leaves, fermenting, water-removing, second water-removing through drying, rubbing, sorting, extracting, drying, scent extracting and obtaining end product.
Description
Technical field
The present invention relates to a kind of processing technology of tealeaves, especially relate to a kind of processing technology of Jinjian tea.
Background technology
The development and use of tealeaves are historical formal of a specified duration, very popular in China.Drinking tea becomes the national sentiment of a kind of embodiment, is healthy and strong and nourishs one's nature, the useful activity that enriches everyday life.China is that the world produces tea big country.Output height not only, and wide in variety, as green tea, black tea, oolong tea, Maofeng tea, green tea, jasmine tea etc.Particularly the well-known tea of exploitation is more in recent years, and quality is the upper strata more, as green sword tea, Longjing tea, dragon must tea,, red Neptunea cumingi tea, Biluochun tea, white clouds tea, a champion tea, big milli tea etc.All these tealeaves all have advantage separately, but also come with some shortcomings, as the black tea aberration, and the shelves end, the oolong tea heavy bitter taste, Pilochun (a green tea) has herbaceous taste, and green tea has excitant to stomach.
Summary of the invention
The objective of the invention is to deficiency, the processing technology of the good a kind of tealeaves of a kind of color tool is provided at above-mentioned tealeaves existence.
Tealeaves of the present invention is Jinjian tea, processes by extraordinary manufacture craft, has also to be flavous Jinjian tea at the bottom of outward appearance is golden yellow, soup look, leaf.
Processing technology of the present invention is: green grass or young crops-withering transfer-knead-ferment-completes-dries by the fire two green grass or young crops-rubbing-reason bar-forming-oven dry-Titian-finished product in the green grass or young crops-cold of selecting materials-shine.
The present invention compared with prior art has following obvious advantage and good effect: (1), high quality materials of the present invention, adopt the pollution-free environment protection ecologic of high mountain cloud and mist tea place, and choosing its high-quality tender shoots especially is raw material.(2), the Jinjian tea unique outlook, if shape is tightly tied tall and graceful golden double-edged sword, point is very strong, color and luster profit brilliant phosphine, and the soup coloured gold is yellow bright, fragrance is graceful bright refreshing, and giving off a strong fragrance is strong fragrant lasting, the pure and mild sweet aquatic foods of flavour, lubricated tasty and refreshing, full bud is even at the bottom of the leaf, and light yellow bright, the bud head is erect when brewing, just as golden sword clustering, life-like.(3) the present invention processes meticulous, complex process, keeps the color of tealeaves constant.(4), through unique technology that adds, make that the theaflavin composition increases greatly in the tealeaves, thereby help improving the immunity of human body.
Technology of the present invention is applicable to the making Jinjian tea, and Jinjian tea is applicable to travelling at home, presenting friends.
The present invention is described in further detail below in conjunction with the drawings and specific embodiments.
Description of drawings
Accompanying drawing is a process chart of the present invention.
Processing technology of the present invention is: select materials-shine blue or green-cool blue or green-wither transfer-knead-ferment-Two green grass or young crops-rubbing-reason bar-forming-oven dry-Titian-finished product completes-dries by the fire.
The specific embodiment
As shown in the figure:
Select materials: adopt the pollution-free environment protection ecologic of high mountain cloud and mist tea place, choosing its high-quality tender shoots especially is raw material.
Shine blue or green: utilize the luminous energy heat to make the dehydration of bright leaf appropriateness, promote the activation of enzyme.
Cool blue or green: by shining leafiness, temperature is higher, and this operation mainly is a distribute heat.
Accent withers: further make hard crisp tea shoot be listless accent and thank to state, impel internal substance further to change.
Knead: destroy leaf cell, prepare, tea flavour concentration is improved for the next procedure fermentation.
Fermentation: the chemical analysis in the leaf continues oxidation stain under the situation of aerobic, makes polyphenols produce the oxidation polymerization effect.
Complete: the residual enzyme activity is killed, and evaporation moisture content produces fragrance, makes the tealeaves chemical change that do not recur.
Dry by the fire two green grass or young crops: with the dryer baking, evaporation section moisture content is rubbed with the hands while drying by the fire simultaneously.
Rubbing: rub tealeaves outsourcing leaf with the hands, expose the bud heart, make hair be emerging in the bud head surface.
Reason bar: reason vertical bar.
Forming: further make hair be emerging in the surface, draw to become golden yellow.
Oven dry: will put into drying machine drying again through the tealeaves of forming.
Titian: reaching the effect of Titian in the process of oven dry, is to choose to pick up finished product packing then.
Technology of the present invention is applicable to the making Jinjian tea, and Jinjian tea is applicable to travelling at home, presenting friends.
Claims (1)
1, a kind of processing technology of tealeaves is characterized in that its processing technology is: green grass or young crops-withering transfer-knead-ferment-completes-dries by the fire two green grass or young crops-rubbing-reason bar-forming-oven dry-Titian-finished product in the green grass or young crops-cold of selecting materials-shine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03129674 CN1565208A (en) | 2003-06-30 | 2003-06-30 | Tea process technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03129674 CN1565208A (en) | 2003-06-30 | 2003-06-30 | Tea process technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1565208A true CN1565208A (en) | 2005-01-19 |
Family
ID=34469403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03129674 Pending CN1565208A (en) | 2003-06-30 | 2003-06-30 | Tea process technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1565208A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1306877C (en) * | 2004-02-23 | 2007-03-28 | 马亚平 | Technique for preparing tea |
| CN100382714C (en) * | 2005-03-25 | 2008-04-23 | 李汉臣 | Tea plant substituted raspberry plant material of north China and method for preparing health-preserving tea therefrom |
| WO2008064573A1 (en) * | 2006-11-29 | 2008-06-05 | Sanman Li | A fermented tea and method of manufacturing therefor |
| CN102150714A (en) * | 2011-05-10 | 2011-08-17 | 贵州湄潭盛兴茶业有限公司 | Technique for processing black tea |
| CN101233880B (en) * | 2007-01-30 | 2011-09-28 | 恩施市润邦国际富硒茶业有限公司 | Method for processing tea |
| CN101755936B (en) * | 2009-12-10 | 2012-02-01 | 神农架神农源茶叶有限责任公司 | Preparation method of terminal bud tea |
| CN103461557A (en) * | 2013-09-13 | 2013-12-25 | 黄山市新安源有机茶开发有限公司 | Processing process for Yinhao green tea |
| CN103947777A (en) * | 2014-05-15 | 2014-07-30 | 四川瀚源有机茶业有限公司 | Processing method of floral organic black tea |
| CN104365886A (en) * | 2014-11-14 | 2015-02-25 | 长沙县白石源茶叶有限公司 | Tea processing technique |
-
2003
- 2003-06-30 CN CN 03129674 patent/CN1565208A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1306877C (en) * | 2004-02-23 | 2007-03-28 | 马亚平 | Technique for preparing tea |
| CN100382714C (en) * | 2005-03-25 | 2008-04-23 | 李汉臣 | Tea plant substituted raspberry plant material of north China and method for preparing health-preserving tea therefrom |
| WO2008064573A1 (en) * | 2006-11-29 | 2008-06-05 | Sanman Li | A fermented tea and method of manufacturing therefor |
| CN101233880B (en) * | 2007-01-30 | 2011-09-28 | 恩施市润邦国际富硒茶业有限公司 | Method for processing tea |
| CN101755936B (en) * | 2009-12-10 | 2012-02-01 | 神农架神农源茶叶有限责任公司 | Preparation method of terminal bud tea |
| CN102150714A (en) * | 2011-05-10 | 2011-08-17 | 贵州湄潭盛兴茶业有限公司 | Technique for processing black tea |
| CN103461557A (en) * | 2013-09-13 | 2013-12-25 | 黄山市新安源有机茶开发有限公司 | Processing process for Yinhao green tea |
| CN103461557B (en) * | 2013-09-13 | 2014-12-17 | 黄山市新安源有机茶开发有限公司 | Processing process for Yinhao green tea |
| CN103947777A (en) * | 2014-05-15 | 2014-07-30 | 四川瀚源有机茶业有限公司 | Processing method of floral organic black tea |
| CN103947777B (en) * | 2014-05-15 | 2016-01-13 | 四川瀚源有机茶业有限公司 | A kind of processing method of fragrance of a flower organic red tea |
| CN104365886A (en) * | 2014-11-14 | 2015-02-25 | 长沙县白石源茶叶有限公司 | Tea processing technique |
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