JPH053754A - Tea-manufacturing process - Google Patents
Tea-manufacturing processInfo
- Publication number
- JPH053754A JPH053754A JP18009491A JP18009491A JPH053754A JP H053754 A JPH053754 A JP H053754A JP 18009491 A JP18009491 A JP 18009491A JP 18009491 A JP18009491 A JP 18009491A JP H053754 A JPH053754 A JP H053754A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- treatment
- kneading
- rough
- tea 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.)
- Pending
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、緑茶を製造する方法に
関するものである。FIELD OF THE INVENTION The present invention relates to a method for producing green tea.
【0002】[0002]
【従来の技術】緑茶を製造するには、茶園から摘採され
た新鮮な生茶葉を、先ず茶葉蒸機に投入して数十秒間蒸
し上げて蒸し茶葉とし、次いでこの蒸し茶葉を粗揉機に
移して110 〜130 ℃の熱風を当てながら30〜40分間粗揉
処理を加えた後、これに揉捻処理、中揉処理、及び精揉
処理を順に加えて荒茶にする。そして、この荒茶を乾燥
し、更に、必要に応じて火入れをするなどしたのち、合
組をして製品緑茶とするのである。2. Description of the Related Art In order to produce green tea, fresh raw tea leaves picked from a tea field are first put into a tea leaf steamer and steamed for several tens of seconds to make steamed tea leaves, and then the steamed tea leaves are transferred to a coarse kneader. After applying rough kneading treatment for 30 to 40 minutes while applying hot air of 110 to 130 ° C., rubbing treatment, middle kneading treatment, and fine kneading treatment are sequentially added to this to make rough tea. Then, this rough tea is dried and, if necessary, fired and then combined to obtain a green tea product.
【0003】[0003]
【発明が解決しようとする課題】緑茶を製造するに当た
っては、粗揉工程から精揉工程までの段階で、処理中に
材料茶葉の一部が破断して細片となる。破断する量は生
茶葉を蒸熱処理した時間が長いものほど多くなり、殊
に、粗揉工程と中揉工程で多い。例えば、深蒸し茶で
は、粗揉工程で材料茶葉のうちの5〜10%程度、中揉工
程では10〜20%程度にも達している。この細片は、材料
茶葉のうちの最も品位の高い芯芽の部分であって、本来
は香気や旨味等の高い製品となるものである。しかしな
がら、こものは特にミルくて脆弱なため、他の部分と同
じように処理をしたのでは、加熱、乾燥条件が強すぎ
て、香気や旨味が損なわれるし、しかも中揉処理や精揉
処理を受けることによって微粉化し、茶を淹れたときに
これが茶湯中に入り込んで茶湯を濁すのである。ところ
が従来は、粗揉工程や中揉工程で生じた細片を分離して
取り出すことなく、他の材料茶葉と共にそのまゝ次工程
に送って処理を加えていたので、細片は更に破断して微
粉状になり、過剰な加熱を受け、乾燥の度合いが進み過
ぎて、香気や旨味が失われる。しかも、この粉茶は材料
茶葉の間に挟まれてクッション効果を発揮するので、材
料茶葉は揉捻の効果が抑えられるため、適正な仕上がり
とならない。殊に、精揉工程では、製品荒茶が縒り込み
の不足した姿形の悪いものとなる。又、乾燥工程や火入
れ工程では、粉茶葉は過剰な加熱を受けて一層香気や旨
味等を損なうので、結局、製品緑茶は品質の低いものと
なっていたのである。本発明は、荒茶の製造工程中に生
じる細片を材料茶葉から分離させて取り出して、材料茶
葉を充分に揉んで、確実に縒り込み、本来の香気や旨味
を有する高品質の緑茶とすると同時に、細片にも適正な
処理を加えて本来の香気や旨味を有する細片状の緑茶と
する方法を提供することを目的としている。In the production of green tea, a part of the material tea leaf is broken into small pieces during the process from the rough kneading step to the fine kneading step. The amount of rupture increases as the time for steaming the raw tea leaves increases, especially in the rough kneading process and the medium kneading process. For example, in deep steamed tea, about 5 to 10% of the material tea leaves in the rough kneading process and about 10 to 20% in the medium kneading process. This strip is the highest quality core bud portion of the tea leaves, and is originally a product with high aroma and flavor. However, since this product is particularly milly and fragile, if it is treated in the same way as other parts, the heating and drying conditions will be too strong, and the aroma and umami will be impaired. When the tea is brewed, it is pulverized by the treatment, and when the tea is brewed, it enters into the tea and cloud the tea. However, conventionally, the fine pieces produced in the rough kneading process and the medium kneading process were not separated and taken out, but they were sent to the next process along with other material tea leaves, and the pieces were further broken. It becomes fine powder, receives excessive heating, and the degree of drying progresses too much, and the aroma and umami are lost. Moreover, since this powdered tea is sandwiched between the material tea leaves and exerts a cushioning effect, the material tea leaves do not have an appropriate finish because the effect of kneading is suppressed. Especially, in the refining process, the rough tea product becomes a bad shape due to insufficient twisting. Further, in the drying process and the burning process, the powdered tea leaves are excessively heated and further impair the aroma and umami, so that the quality of the green tea product is low in the end. The present invention separates and removes the strips generated during the production process of rough tea from the material tea leaves, sufficiently rubs the material tea leaves, and surely kneads them to obtain high-quality green tea having the original aroma and umami. At the same time, it is an object of the present invention to provide a method of adding appropriate treatment to strips to obtain striped green tea having the original aroma and umami.
【0004】[0004]
【課題を解決するための手段】本発明方法は、常法に従
って生茶葉を蒸熱処理した後、これを粗揉機に移して粗
揉処理を加え、次いで揉捻処理、中揉処理、及び精揉処
理を順に加えて荒茶にし、更に、この荒茶を乾燥し、必
要に応じて火入れをするなどした後、合組をする。そし
て、この工程において、粗揉処理を終えた材料茶葉を粗
揉機から揉捻機に移す段階で、この処理によって生じた
細片を材料茶葉から分離させて取り除くと共に、中揉処
理を終えた材料茶葉からも、処理中に生じた細片を中揉
機から精揉機に移す段階で分離させて取り除いて、各工
程では粉茶を含有しない状態にした材料茶葉に所定の処
理を加える。一方、分離した細片は六角形乃至八角形の
スパイラルフィン付きの回転ドラム式加熱機に送り込ん
で、その細片に適合した処理条件で加熱処理をしたの
ち、最後に上記した緑茶と合組する方式とすることによ
り、目的を達成している。精揉処理を終えた材料茶葉か
らも、その処理によって生じた細片を分離する方式とす
ることも出来る。又、分離して、加熱処理をした細片状
緑茶は、他と合組することなく、そのまゝ製品とするこ
とも出来る。According to the method of the present invention, raw tea leaves are steam-heated according to a conventional method, transferred to a rough kneading machine and subjected to a rough kneading treatment, followed by a kneading treatment, a middle kneading treatment and a refinement treatment. Are added in order to make rough tea, and this rough tea is dried, and if necessary, fired and then combined. Then, in this step, at the stage of transferring the material tea leaves that have undergone the rough kneading process from the rough kneading machine to the kneading machine, the fine particles generated by this process are separated and removed from the material tea leaves, and the material tea leaves that have undergone the intermediate kneading process. Also, the strips generated during the treatment are separated and removed at the stage of transferring from the middle kneader to the fine kneader, and in each step, a predetermined treatment is applied to the material tea leaves in the state of not containing powdered tea. On the other hand, the separated strips are sent to a rotating drum type heating machine with hexagonal or octagonal spiral fins, heat-treated under treatment conditions suitable for the strips, and finally combined with the above-mentioned green tea. The purpose is achieved by adopting the method. It is also possible to use a method of separating the fine particles produced by the treatment from the material tea leaves that have been subjected to the refining treatment. Further, the separated and heat-treated striped green tea can be used as it is without being combined with other green tea.
【0005】[0005]
【作用】本発明は、揉捻工程から乾燥工程までの夫々の
工程において、前の工程で生じた細片が取り除かれた材
料茶葉を処理するように構成されたことにより、適正、
且つ充分な処理効果が得られる。しかも、細片は過剰な
加熱、揉捻処理を受けることが無いので、香気や旨味が
損なわれることがない。According to the present invention, in each step from the kneading step to the drying step, the material tea leaves from which the debris generated in the previous step has been removed are processed properly,
In addition, a sufficient processing effect can be obtained. Moreover, since the strips are not subjected to excessive heating and kneading, the aroma and umami are not impaired.
【0006】[0006]
【実施例】以下、本発明に係る緑茶の製法を図面に基ず
いて具体的に説明する。茶園から摘採されて製茶工場に
運び込まれた生茶葉を、先ず、茶葉蒸機1に定量的に投
入して、105 〜120 ℃程度の蒸気を当てながら30〜200
秒程度蒸して蒸し茶葉にし、この蒸し茶葉を材料茶葉と
して一定量ずつ粗揉機2に投入し、常法に従ってこの材
料茶葉に110 〜130℃の熱風を当てながら30〜40分間粗
揉処理を加える。尚、この処理によって材料茶葉中の芯
芽の部分が破断して細片となる。材料茶葉は蒸熱処理さ
れた時間の長いものほど細片を生じ易く、60秒間以上蒸
熱処理された、所謂深蒸し茶は、先端の芯芽の大部分が
破断する。所定の粗揉処理が終了したところで、材料茶
葉を粗揉機2から取り出し、この処理によって生じた細
片を材料茶葉から分離させて取り出して、材料茶葉は次
工程の揉捻機3に移して揉捻処理を加え、更に、中揉機
4に移して中揉処理を加える。そして、所定の中揉処理
が終了したところで、材料茶葉を中揉機4から取り出し
て、この処理によって生じた細片も分離させて取り出
し、材料茶葉は次工程の精揉機5に移して精揉処理を加
えて荒茶とする。次いで、この荒茶を常法に従って乾燥
機6に移して、120 〜150 ℃程度の温度で、所定の水分
含有量になるまで乾燥させ、更に、必要に応じて火入
れ、その他の処理を加えて仕上げ茶とする。一方、粗揉
工程、及び中揉工程で生じて、材料茶葉から分離した細
片は、回転ドラム式加熱機7に定量的に投入し、100 〜
120 ℃程度の熱風を当てゝ加熱処理を加え、所定の香気
や旨味を有する細片状緑茶にする。そして、最後にこの
細片状緑茶と上記した仕上げ茶、その他を合組機8に投
入して合組し、製品緑茶とする。回転ドラム式加熱機7
は、図に示すように、断面が六角形乃至八角形の横型の
回転ドラム71の一端に投入口72が形成されていると共
に、他端には排出口73が形成されており、更に、内壁面
には100 〜200 mm程度の間隔でスパイラルフィン74が螺
旋状に取り付けられている。そして、回転ドラムの下に
はヒーターが設けられていて、このヒーターによって回
転ドラム71を100 〜120 ℃程度に加熱し、回転ドラム71
を回転させながら上記細片を投入口72から定量的に投入
すると、細片は回転ドラム71の内面の熱によって加熱さ
れ、転動しながら排出口73側に向かって次第に移行し、
全てのものがほゞ一定の加熱処理を加えられて、細片状
緑茶に変じて排出口73から取り出されるようになってい
る。The method for producing green tea according to the present invention will be specifically described below with reference to the drawings. Raw tea leaves that have been plucked from a tea plantation and brought to a tea factory are first put into the tea leaf steamer 1 quantitatively, and 30 to 200 while applying steam at 105 to 120 ° C.
Steam for about a second to make steamed tea leaves, and put the steamed tea leaves as a material tea leaf into the coarse kneading machine 2 in a fixed amount, and according to the conventional method, apply a rough kneading treatment to the material tea leaves for 30 to 40 minutes while applying hot air of 110 to 130 ° C. .. By this treatment, the core buds in the material tea leaves are broken into small pieces. As for the material tea leaves, the longer the steam-heat-treated time is, the more easily they produce small pieces. In so-called deep-steamed tea that is steam-heat-treated for 60 seconds or more, most of the core buds at the tip are broken. When the predetermined rough kneading treatment is completed, the material tea leaves are taken out from the rough kneading machine 2, and the small pieces produced by this treatment are separated from the material tea leaves and taken out, and the material tea leaves are transferred to the kneading machine 3 in the next step and subjected to the kneading treatment. Then, the mixture is further transferred to the intermediate kneading machine 4 and subjected to the intermediate kneading treatment. Then, when the predetermined medium kneading treatment is completed, the material tea leaves are taken out from the medium kneading machine 4, and the small pieces produced by this treatment are also separated and taken out, and the material tea leaves are transferred to the next process kneading machine 5 and subjected to the kneading treatment. Add to make rough tea. Then, this crude tea is transferred to a dryer 6 by a conventional method, dried at a temperature of about 120 to 150 ° C. until a predetermined water content is reached, and if necessary, fired and added with other treatment. Finish tea. On the other hand, the fine pieces generated in the rough kneading process and the medium kneading process and separated from the material tea leaves are quantitatively charged to the rotary drum type heating device 7,
Apply hot air at about 120 ° C and heat it to make a strip of green tea with a specified aroma and taste. Then, finally, the striped green tea, the above-mentioned finish tea, and the like are put into a combination machine 8 and combined to obtain a product green tea. Rotating drum heater 7
As shown in the figure, a horizontal rotary drum 71 having a hexagonal or octagonal cross section has an inlet 72 formed at one end and an outlet 73 formed at the other end. Spiral fins 74 are spirally attached to the wall surface at intervals of about 100 to 200 mm. A heater is provided below the rotating drum, and the rotating drum 71 is heated to about 100 to 120 ° C. by this heater.
When the above strips are quantitatively charged from the charging port 72 while rotating, the strips are heated by the heat of the inner surface of the rotating drum 71, and gradually move toward the discharge port 73 side while rolling,
All of them are heated to a certain degree and turned into strip-shaped green tea so that they can be taken out from the outlet 73.
【0007】[0007]
【発明の効果】以上詳述したように本発明方法は、粗揉
処理を終えた材料茶葉と、中揉処理を終えた材料茶葉
を、次工程に移す段階で、この処理によって生じた細片
を分離させて取り除き、その細片は六角形乃至八角形の
スパイラルフィン付きの回転ドラム式加熱機によって別
途火入れ処理をするもので、夫々の各工程では、加熱効
果や揉捻効果が細片に妨げられることなく充分に発揮さ
れ、材料茶葉は適正な処理が加えられて、姿形が良く、
本来の香気や旨味を有する製品となる。しかも、これに
は加熱、乾燥の度合いが進み過ぎた「粉茶」が含まれな
いので、一層上質の製品となるのである。更に、本発明
方法は、従来の方式では製品緑茶の品質を低下させる要
因となっていた粉茶を分離除去したことにより、製品緑
茶の品質の低下を防ぐと同時に、これを適正な条件で加
熱処理をする事により、香気や旨味の優れた細片が得ら
れると云う効果がある。As described above in detail, according to the method of the present invention, the material tea leaves that have undergone the rough kneading treatment and the material tea leaves that have undergone the intermediate kneading treatment are transferred to the next step, and the fine pieces produced by this treatment The strips are separated and removed, and the strips are separately fired by a rotating drum heater with hexagonal or octagonal spiral fins.In each process, the heating effect and kneading effect impede the strips. It is fully demonstrated without being treated, the material tea leaves have been properly treated, and have a good shape,
The product has the original scent and taste. Moreover, since this does not include "powdered tea" that has been excessively heated and dried, it becomes a higher quality product. Furthermore, the method of the present invention prevents the deterioration of the quality of the product green tea by separating and removing the powdered tea, which was a factor that deteriorates the quality of the product green tea in the conventional method, and at the same time, heats it under appropriate conditions. By the treatment, there is an effect that fine pieces with excellent aroma and umami can be obtained.
【図1】本発明方法の一例を示す系統図である。FIG. 1 is a system diagram showing an example of the method of the present invention.
【図2】回転ドラム式加熱機の一例を示す縦断側面図で
ある。FIG. 2 is a vertical cross-sectional side view showing an example of a rotary drum heater.
【図3】回転ドラム式加熱機の一例を示す縦断正面図で
ある。FIG. 3 is a vertical cross-sectional front view showing an example of a rotary drum heater.
1 茶葉蒸機 2 粗揉機 3 揉捻機 4 中揉機 5 精揉機 6 乾燥機 7 加熱機 8 合組機 71 回転ドラム 72 投入口 73 排出口 74 スパイラルフィン 1 Tea Leaf Steamer 2 Coarse Rubbing Machine 3 Rubbing Machine 4 Middle Rubbing Machine 5 Rubbing Machine 6 Dryer 7 Heating Machine 8 Combiner 71 Rotating Drum 72 Input 73 Discharge 74 Spiral Fin
Claims (1)
これを粗揉機に移して粗揉処理を加え、次いで揉捻処
理、中揉処理、及び精揉処理を順に加えて荒茶にし、更
に、この荒茶を乾燥して緑茶とする製茶工程において、
粗揉処理を終えた材料茶葉を粗揉機から揉捻機に移す段
階で、この処理によって生じた、芯芽を主体とする細片
を材料茶葉から分離させて取り出す共に、中揉処理を終
えた材料茶葉からも、処理中に生じた細片を中揉機から
精揉機に移す段階で分離させて取り出して、各工程では
粉茶を含有しない状態にした材料茶葉に所定の処理を加
えると共に、分離した細片は六角形乃至八角形のスパイ
ラルフィン付きの回転ドラム式加熱機に送り込んで、そ
の細片に適合した処理条件で加熱処理を加えて細片状緑
茶とすることを特徴とする製茶方法。Claims: 1. After steam-treating raw tea leaves according to a conventional method,
This is transferred to a rough kneading machine and subjected to rough kneading treatment, then kneading treatment, middle kneading treatment, and fine kneading treatment in order to make rough tea, and further, in the tea making process of drying this rough tea to green tea,
The material that has undergone the rough kneading process When the tea leaves are transferred from the rough kneading machine to the kneading machine, the strips mainly composed of core buds generated by this process are separated from the material tea leaves and taken out, and the material that has undergone the medium kneading process Also from the tea leaves, the small pieces produced during the treatment are separated and taken out at the stage of transferring from the middle kneading machine to the fine kneading machine, and in each step, a predetermined treatment is added to the material tea leaves in the state of not containing powdered tea, and the pieces are separated. A method for making tea, characterized in that the strips are fed into a rotary drum type heating machine equipped with hexagonal or octagonal spiral fins and subjected to heat treatment under treatment conditions suitable for the strips to obtain striped green tea.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP18009491A JPH053754A (en) | 1991-06-25 | 1991-06-25 | Tea-manufacturing process |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP18009491A JPH053754A (en) | 1991-06-25 | 1991-06-25 | Tea-manufacturing process |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH053754A true JPH053754A (en) | 1993-01-14 |
Family
ID=16077335
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP18009491A Pending JPH053754A (en) | 1991-06-25 | 1991-06-25 | Tea-manufacturing process |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH053754A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9085154B2 (en) | 2007-07-02 | 2015-07-21 | Seiko Epson Corporation | Liquid discharging apparatus and method of discharging liquid |
-
1991
- 1991-06-25 JP JP18009491A patent/JPH053754A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9085154B2 (en) | 2007-07-02 | 2015-07-21 | Seiko Epson Corporation | Liquid discharging apparatus and method of discharging liquid |
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