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Tea processing and producing method

A production method and tea technology are applied in the field of processing and producing tea using vacuum freeze-drying technology, which can solve the problems of damage to tea nutrients, inconsistent moisture content, and difficulty in uniformly grasping the standard of tea moisture, and achieve a complete shape, fresh color and luster. Improve the effect of cultural connotation and economic value

Inactive Publication Date: 2011-05-18
吕坤秋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The fresh leaves picked from wild or naturally grown tea trees are mostly produced and processed by traditional methods at present, such as black tea, green tea, white tea, yellow tea, oolong tea or black tea, which are generally steamed or microwaved. It is processed, and its production process is relatively primitive, which will not only destroy the original nutrients in the tea, but also make it difficult to uniformly control the moisture content of the tea in the later stage of production, resulting in inconsistent moisture content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing and production method of early spring single bud tea is carried out according to the following process steps:

[0019] A, material selection: select the single bud with a length of 2 to 3 cm grown on artificially planted No. 131 tea tree as raw material.

[0020] B. Fixing: At a temperature of 120-180°C, use a steam fixing machine to kill until the single bud just penetrates the heart.

[0021] If the curing is too light, the finished tea leaves will have a raw smell; if it is too heavy, the color of the finished tea leaves will be ugly, and the shape of the tea leaves will become smaller.

[0022] C. Straightening: put the completed No. 131 single-yad tea into the 12-slot stripping machine, and sort it for 5 minutes to 2 hours at room temperature. , the color does not change to degree.

[0023] D. Arranging the plate: Put the No. 131 single bud tea leaves that have been sorted neatly into the plate.

[0024] E. Freezing: Place the plated raw materials...

Embodiment 2

[0030] The processing production method of Tieguanyin tea is carried out as follows:

[0031] A. Material selection: Select tender tea leaves that meet the standards of Tieguanyin tea picked before Qingming as raw materials.

[0032] B. Fixing: At a temperature of 120-180°C, use a steam fixing machine to fix the raw materials.

[0033] C. Strips: Use a kneading machine to bake the finished raw materials with raw fire, and knead them into shape.

[0034] D. Arranging the plate: Put the rolled Tieguanyin tea grains into the plate.

[0035] E. Freezing: Place the packed Tieguanyin tea grains in a quick-freezer and freeze them at -45 to -30°C for 5 to 12 hours, so that the center temperature of each entity of the tea raw material reaches a minimum of -15°C .

[0036] F. Vacuum freeze-drying: Put the quick-frozen tea raw materials into a vacuum freeze dryer with a vacuum degree of 60Pa for dehydration and drying. The drying curve is kept at 75°C for 4.5 hours, then at 55°C for 2...

Embodiment 3

[0041] The processing and production method of Biluochun tea is carried out according to the following process steps:

[0042] A. Material selection: Select single bud or Biluochun tender tea with one bud and one leaf or one bud with multiple leaves picked before Qingming.

[0043] B. Finishing: At a temperature of 120-180°C, use a steam fixer to finish.

[0044] C, strip: Knead the tender tea leaves after finishing with a kneading machine.

[0045] D. Arranging the plate: Put the twisted tea leaves neatly into the plate.

[0046] E. Freezing: Put the tea leaves into the quick-freezing chamber and freeze them for 10 to 20 hours at a temperature of -25 to -15°C until the minimum temperature of the center of each entity of the tea leaves reaches -15°C.

[0047] F. Vacuum freeze-drying: Put the quick-frozen tea into a vacuum freezer with a vacuum degree of 10Pa for dehydration and drying. The drying curve is kept at 75°C for 4.5 hours, then at 55°C for 2 hours, and finally at 3...

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Abstract

The present invention provides a tea processing and production method combining traditional process and vacuum freeze drying technique, which comprises the steps of selecting materials, deactivating enzymes, sorting, stacking, freezing, vacuum freeze-drying, shaping, classifying and packaging. The present applies freezing, vacuum freeze-drying in the tea processing technique, which not only preserves the original nutrition ingredients in the tea furthest, but also endows the products with fresh color, whole shape, good water reabsorbing capacity and fresh taste, effectively enhances the cultural connotation and commercial value of the tea and has wide prospect.

Description

technical field [0001] The invention relates to a method for processing and producing tea, in particular to a method for processing and producing tea using vacuum freeze-drying technology. Background technique [0002] The fresh leaves picked from wild or naturally grown tea trees are mostly produced and processed by traditional methods at present, such as black tea, green tea, white tea, yellow tea, oolong tea or black tea, which are generally steamed or microwaved. It is processed, and its production process is relatively primitive, which will not only destroy the original nutrients in the tea, but also make it difficult to uniformly control the moisture content of the tea in the later stage of production, resulting in inconsistent moisture content. Since the tea leaves of these basic teas are used as raw materials for further processing, scented tea, pressed tea, and instant tea can also be formed through different processing techniques, such as steaming, frying, drying, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 吕坤秋张孝忠
Owner 吕坤秋
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