JPH03127938A - Preparation of green tea - Google Patents
Preparation of green teaInfo
- Publication number
- JPH03127938A JPH03127938A JP26771489A JP26771489A JPH03127938A JP H03127938 A JPH03127938 A JP H03127938A JP 26771489 A JP26771489 A JP 26771489A JP 26771489 A JP26771489 A JP 26771489A JP H03127938 A JPH03127938 A JP H03127938A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- tea leaves
- vacuum
- steaming
- leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title abstract 3
- 235000009569 green tea Nutrition 0.000 title description 2
- 244000269722 Thea sinensis Species 0.000 title 1
- 241001122767 Theaceae Species 0.000 claims abstract description 46
- 238000000034 method Methods 0.000 claims abstract description 29
- 238000010025 steaming Methods 0.000 claims abstract description 19
- 238000001291 vacuum drying Methods 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 229960001506 brilliant green Drugs 0.000 abstract 1
- HXCILVUBKWANLN-UHFFFAOYSA-N brilliant green cation Chemical compound C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 HXCILVUBKWANLN-UHFFFAOYSA-N 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 39
- 238000005096 rolling process Methods 0.000 description 21
- 235000009508 confectionery Nutrition 0.000 description 8
- 238000001035 drying Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
〔発明の目的〕
（産業上の利用分野）
本発明は、茶の製造方法、とくに、煎茶あるいは礪茶な
との荒茶の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Field of Application) The present invention relates to a method for producing tea, in particular a method for producing sencha or rough tea.
（従来の技術）
従来、煎茶の荒茶の機械による製造においては、たとえ
ば、静岡県茶業会議所刊行の「新茶業全書」に記載され
ているように、蒸熱工程と粗揉工程と揉捻工程と中揉工
程と精揉工程と乾燥工程とをこの記載順に順次行なう方
法が採られていた。(Prior art) Conventionally, in the mechanical production of rough sencha tea, for example, as described in the "New Tea Industry Zensho" published by the Shizuoka Prefecture Tea Industry Chamber, there are a steaming process, a rough rolling process, and a rolling process. A method was adopted in which the process, medium rolling process, fine rolling process, and drying process were sequentially performed in the order listed.
蒸熱工程は、茶葉を蒸気潜熱によって蒸すものである。In the steaming process, tea leaves are steamed using latent heat of steam.
粗揉工程は、茶葉を加熱空気にさらしながら揉むことに
より、茶葉を柔らかくするとともにその水分を蒸発させ
るものである。揉捻工程は、茶菓をまとめて揉圧しなが
ら混合することにより、粗揉の揉み不足を補うとともに
茶菓各部分の水分をならすものである。中揉工程は、熱
風に揉捻葉をさらして平均に水分を除きながらよれ形を
つけ、茶葉を整形しやすくするものである。精揉工程は
、茶菓を締めて乾燥させながら煎茶独特の伸直な形を形
成するものである。乾燥工程は、加熱空気により精揉後
の生乾きの茶葉から水分を除くとともに、その際の熱に
より茶の香味を引き立たせるようにするものである。The rough rolling process involves rolling the tea leaves while exposing them to heated air to soften the tea leaves and evaporate their water content. The rolling process is a process in which the tea confectionery is mixed together while being crushed under pressure, thereby compensating for the lack of rough rolling and evening out the moisture in each part of the tea confection. In the medium rolling process, the rolled leaves are exposed to hot air to evenly remove moisture and create a twisted shape, making it easier to shape the tea leaves. The rolling process involves tightening and drying the confectionery to form the straight shape unique to Sencha. In the drying process, water is removed from the half-dried tea leaves after rolling using heated air, and the heat used during this process brings out the flavor of the tea.
（発明が解決しようとする課題）
しかし、上記従来の方法では、蒸熱工程後の茶菓の乾燥
がすべて空気にさらすことにより行なわれるため、茶葉
が酸化しやすく、葉色の青味が失われやすい問題があっ
た。(Problems to be Solved by the Invention) However, in the conventional method described above, the tea confectionery after the steaming process is completely dried by exposing it to air, which causes the tea leaves to easily oxidize and the bluish color of the leaves to be easily lost. was there.
本発明は、このような問題点を解決しようとするもので
、茶葉の酸化を防止して、葉色の青味を鮮明に保てるよ
うにすることを目的とするものである。The present invention aims to solve these problems, and aims to prevent tea leaves from oxidation and maintain a clear blue tint of the leaf color.
（課題を解決するための手段）
本発明の茶の製造方法は、蒸熱工程で茶葉を蒸した後、
この茶菓を真空乾燥させるものである。(Means for Solving the Problems) The tea manufacturing method of the present invention includes, after steaming tea leaves in a steaming step,
This tea confectionery is vacuum dried.
（作用）
本発明の茶の製造方法は、蒸熱工程後の茶葉の乾燥を酸
素のほとんどない真空状態で行なうことにより、茶葉の
酸化を防止するものである。(Function) The tea manufacturing method of the present invention prevents oxidation of tea leaves by drying the tea leaves after the steaming step in a vacuum state with almost no oxygen.
（実施例）
以下、本発明の茶の製造方法の一実施例について、図面
を参照して説明する。(Example) Hereinafter, an example of the tea manufacturing method of the present invention will be described with reference to the drawings.
この実施例では、煎茶の荒茶の機械による製造について
説明する。In this example, the production of rough sencha tea by a machine will be explained.
全製造工程は、蒸熱工程と真空乾燥工程と粗揉工程と揉
捻工程と中揉工程と精揉工程と最終乾燥工程とからなっ
ており、これらの工程がこの記載順に順次行なわれるも
のである。すなわち、従来の全製造工程において、蒸熱
工程と粗揉工程との間に、真空乾燥工程を加えたものに
なっている。The entire manufacturing process consists of a steaming process, a vacuum drying process, a rough rolling process, a rolling process, a medium rolling process, a fine rolling process, and a final drying process, and these processes are performed sequentially in the order listed. That is, in all conventional manufacturing processes, a vacuum drying process is added between the steaming process and the roughening process.
この真空乾燥工程では、たとえば図面に示すような構造
の真空乾燥機１を用いる。この真空乾燥機１は、開閉自
在の入口と出「ｌとを有する真空室２にヒーター３を内
蔵したものであり、上記真空室２は真空ポンプ４を介し
て大気に連通されている。In this vacuum drying step, for example, a vacuum dryer 1 having a structure as shown in the drawings is used. This vacuum dryer 1 has a heater 3 built into a vacuum chamber 2 having an inlet and an outlet that can be opened and closed, and the vacuum chamber 2 is communicated with the atmosphere via a vacuum pump 4.
そうして、蒸熱工程において蒸機により蒸された茶葉が
、たとえば搬送台５により真空室２内へ搬入される。つ
いで、細い矢印で示すように、真空ポンプ４により真空
室２内の空気が抜かれるとともに、ヒーター３の適宜な
加熱により、茶菓が真空乾燥される。さらに、真空乾燥
された茶葉は、空気が戻された真空室２から搬出されて
、次工程の粗揉機に送られる。Then, the tea leaves steamed by the steamer in the steaming process are carried into the vacuum chamber 2 by, for example, the conveyor table 5. Next, as shown by the thin arrow, the air in the vacuum chamber 2 is removed by the vacuum pump 4, and the tea confectionery is vacuum-dried by appropriate heating by the heater 3. Furthermore, the vacuum-dried tea leaves are carried out from the vacuum chamber 2 into which air is returned, and sent to a rough rolling machine for the next process.
上記真空乾燥工程にあっては、もちろん茶菓を完全に乾
燥させるのではなく、後の粗揉工程などに必要なある程
度の水分が茶葉に残るようにする。Of course, in the vacuum drying step, the tea confectionery is not completely dried, but rather a certain amount of moisture is left in the tea leaves, which is necessary for the subsequent rough rolling step.
また、真空乾燥工程が加わった分、後の粗揉工程などに
おける茶葉の乾燥量は適宜減らす。Furthermore, since the vacuum drying step is added, the amount of dried tea leaves in the subsequent rough rolling step etc. is appropriately reduced.
上記方法によれば、Ｍ熱工程後の茶菓の乾燥を酸素のほ
とんどない真空状態で行なうので、茶葉の酸化を防ぐこ
とができる。したがって、茶葉の青味を鮮明に保つこと
ができ、煎茶の商品性を高めることができる。According to the above method, the tea confectionery after the M heat step is dried in a vacuum state with almost no oxygen, so oxidation of the tea leaves can be prevented. Therefore, the green color of the tea leaves can be maintained clearly, and the marketability of Sencha can be improved.
なお、上記実施例では、蒸熱工程と粗揉工程との間に真
空乾燥工程を入れたが、粗揉工程の直後あるいは揉捻工
程の直後などに真空乾燥工程を入れてもよい。また、複
数回真空乾燥工程を行なってもよい。全製造工程におい
て蒸熱工程後のどこに真空乾燥工程を入れても、酸化を
防止して茶葉の青味を保つ効果はある程度得られる。た
だし、蒸熱工程の直後が最も効果的である。In the above embodiments, a vacuum drying step was inserted between the steaming step and the rough rolling step, but the vacuum drying step may be inserted immediately after the rough rolling step or immediately after the rolling step. Further, the vacuum drying step may be performed multiple times. No matter where in the entire production process the vacuum drying step is inserted after the steaming step, the effect of preventing oxidation and preserving the green color of the tea leaves can be obtained to some extent. However, it is most effective immediately after the steaming process.
また、上記実施例では、煎茶の製造について説明したが
、真空乾燥工程の追加は、礪茶の製造にも応用すること
ができ、これによって、鮮やかな濃緑色であることが要
求される礪茶の商品性を高めることができる。砿茶の従
来の全製造工程は、蒸熱工程と、蒸し露を除去、冷却す
るとともに折れ葉を開かせたりする冷却拡散工程と、茶
葉を高温で短時間乾燥する荒乾燥工程と、その後減率乾
燥を行なう本乾燥工程と、不良葉などを除去する選別工
程と、葉部と茎部を分離して乾燥する煉り乾燥工程とか
らなっているが、蒸熱工程後に真空乾燥工程を入れるこ
とにより、茶葉の青味を鮮明に保てる。Furthermore, in the above example, the production of sencha was explained, but the addition of the vacuum drying process can also be applied to the production of sencha. It is possible to improve the marketability of the product. The entire traditional manufacturing process for kairicha consists of a steaming process, a cooling diffusion process to remove steam dew, cool the leaves, and open the folded leaves, a rough drying process to dry the tea leaves at high temperatures for a short period of time, and then a reduction rate process. The process consists of a main drying process, a sorting process to remove defective leaves, and a kneading drying process to separate and dry the leaves and stems, but by adding a vacuum drying process after the steaming process, Maintains the vivid green color of tea leaves.
なお、煎茶の製造の場合と同様に、拡散工程の後など、
全製造工程において蒸熱工程後のどこに真空乾燥工程を
入れても、ある程度の効果は得られる。In addition, as in the case of Sencha production, after the diffusion process, etc.
A certain degree of effect can be obtained no matter where the vacuum drying step is inserted after the steaming step in the entire manufacturing process.
本発明によれば、蒸熱工程の後、茶葉を真空乾燥させる
ので、茶葉の酸化を防止することができ、したがって、
葉色の青味を鮮明に保つことができ、緑茶である煎茶や
礪茶などの商品性を高めることができる。According to the present invention, since the tea leaves are vacuum dried after the steaming process, oxidation of the tea leaves can be prevented, and therefore,
It is possible to maintain the vivid blue color of the leaves, and it is possible to improve the marketability of green teas such as sencha and kancha.
図面は本発明の茶の製造方法の一実施例に用いる真空乾
燥機の概略説明図である。
１・・真空乾燥機、２・・真空室。The drawing is a schematic illustration of a vacuum dryer used in an embodiment of the tea manufacturing method of the present invention. 1. Vacuum dryer, 2. Vacuum chamber.
Claims (1)
ことを特徴とする茶の製造方法。(1) A method for producing tea, which comprises vacuum drying the tea leaves after a steaming process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26771489A JPH03127938A (en) | 1989-10-13 | 1989-10-13 | Preparation of green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26771489A JPH03127938A (en) | 1989-10-13 | 1989-10-13 | Preparation of green tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03127938A true JPH03127938A (en) | 1991-05-31 |
| JPH0443612B2 JPH0443612B2 (en) | 1992-07-17 |
Family
ID=17448533
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26771489A Granted JPH03127938A (en) | 1989-10-13 | 1989-10-13 | Preparation of green tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03127938A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100396188C (en) * | 2005-02-01 | 2008-06-25 | 张崇益 | Tea moisture drying nano forming method and device |
| JP2009508477A (en) * | 2005-09-19 | 2009-03-05 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Improved method for tea production |
| JP2009245846A (en) * | 2008-03-31 | 2009-10-22 | Suzhou Marsleds Optoelectronics Co Ltd | Led street light |
-
1989
- 1989-10-13 JP JP26771489A patent/JPH03127938A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100396188C (en) * | 2005-02-01 | 2008-06-25 | 张崇益 | Tea moisture drying nano forming method and device |
| JP2009508477A (en) * | 2005-09-19 | 2009-03-05 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Improved method for tea production |
| JP2009245846A (en) * | 2008-03-31 | 2009-10-22 | Suzhou Marsleds Optoelectronics Co Ltd | Led street light |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0443612B2 (en) | 1992-07-17 |
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