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Natural floral type longjing tea processing technique

A processing technology and floral-scented technology, applied in the processing technology field of Longjing tea, can solve the problems of unstable quality, insufficient standardization and disordered aroma of Longjing tea, improve external and internal environmental conditions, enhance market competitiveness, taste The delicious effect of glycol

Inactive Publication Date: 2008-10-15
唐妙火
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The disadvantages of the manual frying method of Longjing tea are mainly manifested in technical difficulty, high labor intensity, low efficacy, poor sanitation, and insufficient standardization.
[0005] The main disadvantage of the mechanical processing method of Longjing tea is that no matter what type of machine is used for processing Longjing tea or manual frying, the main heat source uses the heating method of conduction heat transfer. When this method is processed, the pot body, The temperature of the cylinder is difficult to control, and the tea leaves are easy to stick to the bottom of the pot or the cylinder, which is prone to carbonization and dull yellowing, resulting in unstable quality of Longjing tea, poor color, and messy aroma. The natural aroma of Longjing tea is often covered up by high fire
The saltiness, freshness, and sweetness of Longjing tea are reduced, and the added value of the product is low, which has formed certain constraints on the industrialization of Longjing tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Pick 50kg of fresh leaves with one bud and two or three leaves by hand, and place them in a medium-temperature curing room at a temperature of 40°C. Spread the leaves for 30 minutes, turn the leaves by hand once in the middle, and then move the fresh leaves to a low-temperature curing room after 30 minutes. 22°C, the spreading time is 12 hours, and the leaves are manually turned twice in the middle. When the fresh leaves emit natural floral fragrance, they can enter the Longjing tea frying process; 3 / h, hot air wind speed 8m / s, the amount of leaves thrown each time is 5kg, the rotating speed of the main shaft of the cylinder is 18r / min, and the killing time is 6min. ; The hot air temperature of the frying machine is 120°C, and the hot air flow rate is 200m 3 / h, hot air wind speed 6m / s, 500g of green leaves are put into each pot, the spindle speed of the frying machine is 16r / min, and the drying and forming operation is completed in 16min. A total of 11.9kg of Longjin...

Embodiment 2

[0027] Pick 20kg of fresh leaves with one bud and two or three leaves by hand, first put the fresh leaves on the bamboo plaque and then move them into the medium temperature curing room, the temperature is 36°C, the leaf spreading time is 50 minutes, and the leaves are turned twice by hand in the middle, after 50 minutes, the fresh leaves are in the When it is softened, it is moved to a low-temperature curing room, the temperature is controlled at 18°C, the time for spreading is 22 hours, and the leaves are manually turned three times in the middle. When the fresh leaves can smell the natural floral fragrance, they can be roasted and processed with Longjing tea. First, use the hot air roller degreening machine for degreening operation, the temperature of the hot air is 250°C, and the flow rate of the hot air is 320m 3 / h, hot air wind speed 5m / s, the amount of leaves thrown each time is 6kg, the main shaft speed of the cylinder body is 21r / min, and the greening time is 8min. T...

Embodiment 3

[0029] Pick 30kg of fresh leaves with one bud and two or three leaves by machine, put the fresh leaves on the bamboo plaque and move them into the medium temperature curing room, the temperature is 45°C, the leaf spreading time is 35 minutes, and the leaves are turned twice by hand in the middle, and the fresh leaves are softened after 35 minutes When it is in a low-temperature curing room, the temperature is controlled at 16°C, the curing time is 20 hours, and the leaves are manually turned three times in the middle. When the fresh leaves emit a slight natural floral fragrance, they can enter Longjing tea for frying and processing. Use the hot air roller degreening machine for degreening operation, the temperature of the hot air is 160°C, and the flow rate of the hot air is 200m 3 / h, the hot air wind speed is 5m / s, the amount of leaf throwing is 4kg each time, the rotating speed of the main shaft of the cylinder body is 23r / min, and the finishing time is 9min; Machine hot ai...

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Abstract

The invention relates to a tea leaf processing method which can retain the original fragrance and feature of Longjing tea and has the advantages of mechanical harvest, mechanical processing, continuous production and high degree of product standardization. The technical proposal is that the Longjing tea with flower fragrance is processed by the following steps: (A) fresh tea leaf harvest; (B) curing at moderate temperature; (C) curing at low temperature; (D) shaping and drying; and (F) refining and finishing.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a processing technology of Longjing tea. Background technique [0002] The traditional Longjing tea processing technology has been hand-fried for a long time. The tea farmers in the tea producing areas use earthen stoves, use firewood or charcoal as fuel to heat iron pots, and use different techniques to operate in the pot with both hands to complete the greening, drying and forming processes. Later, with the availability of electric energy, some of them changed to electric frying pans to fry Longjing tea. In terms of fresh leaf maintenance, it is also advocated to spread naturally for 8-10 hours to promote the development of Longjing tea aroma. But the actual use is rare. [0003] In recent years, in order to improve work efficiency, domestic tea science and technology personnel have developed a series of flat tea processing machinery, gradually replacing manual frying, greatly im...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 唐妙火
Owner 唐妙火
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