Mechanized method for processing styliform green tea

A processing method and needle-shaped technology, which is applied in the field of tea production, can solve the problems that the quality of tea cannot meet the requirements of needle-shaped famous tea, restrict the development of needle-shaped famous tea, and the labor intensity is high, so as to achieve high tea-making efficiency and low production cost. low and stable tea quality

Inactive Publication Date: 2009-02-18
HUAZHONG AGRI UNIV
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  • Application Information

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Problems solved by technology

The mechanism technology of this type of needle-shaped tea is described in patent literature (Zhao Zhucheng, patent application number: 03117589) and non-patent literature (Yu Zhi. Research on the shaping process of mechanism needle-shaped famous tea. Tea Science, 2007, 27 (4): 311- 315; Chen Yuqiong. Mechanized processing technology of needle-shaped famous and high-quality tea. Tea, 1999, 25(3): 174) have been reported, but the existing problem is that the first-dried leaves are

Method used

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  • Mechanized method for processing styliform green tea

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Experimental program
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Effect test

Embodiment 1

[0022] Example 1: Effect of hot air tight strips on the quality of machine-made needle-shaped tea

[0023] One bud and one leaf of the Fuding Dabai tea variety is used as the raw material. After the fresh leaves are evenly mixed, they are operated according to the technological process of spreading, killing, tightening, shaping, and drying. The greening is carried out in the 6CST-40 type drum continuous greening machine (Zhejiang Green Peak Machinery Co., Ltd.) (temperature 120 ~ 140 ° C), and the tight strips are carried out in the 6CR-35 hot air kneading machine (Zhejiang Green Peak Machinery Co., Ltd.). The shape is carried out in the shaper (6CLZ-60 type slitting machine, Zhejiang Lvfeng Machinery Co., Ltd.) (temperature is about 140 ° C, 150 g of leaves per pot), and finally in the 90 ° C 6HCT-60 tea aroma enhancing machine (Zhejiang Green Peak Machinery Co., Ltd.) drying. Set rolling without heating, kneading at air temperature of 80°C, 100°C, 120°C, and 140°C, and repe...

Embodiment 2

[0027] Embodiment 2: the influence of the number of ribs of the pruning machine on the quality of machine-made needle-shaped tea

[0028] One bud and one leaf of the Fuding Dabai tea variety is used as the raw material. After the fresh leaves are evenly mixed, they are operated according to the technological process of spreading, killing, tightening, shaping, solidifying, and drying. The greening is carried out in the 6CST-40 type drum continuous greening machine (temperature 120~140°C), the tight strip is carried out in the 6CR-35 type hot air kneading machine (time about 20min), and the shape is made in the shaper (6CLZ-60 type) Bar machine) (temperature about 140 ℃, 150g of leaf throwing per pot), solidification is carried out in the 6CZG-60 solidification machine, and the solidification leaves are dried on the 6CHP-2 platform. The number of convex ribs in the pot tank of the forming machine is set to 1, 2, 3, and 5, and each treatment is repeated 3 times. The results show...

Embodiment 3

[0038] Embodiment 3: the optimization of machine-made needle-shaped tea solid process

[0039] One bud and one leaf in the tea garden group is used as the raw material. After the fresh leaves are evenly mixed, they are operated according to the technological process of spreading, killing, tightening, initial drying, shaping, solidifying, and drying. The greening is carried out in the 6CST-40 type drum continuous greening machine (temperature 120 ~ 140 ° C), the tight strip is carried out in the 6CR-35 hot air kneading machine (time about 20 minutes), and the initial drying is carried out in the 6CHW-4 mesh belt dryer The shape is carried out in the 6CLZ-60 reciprocating type machine (temperature 90 ~ 110 ℃, 3 catties of leaves per pot), the solid shape is carried out in the 6CPC-60 solid machine, and finally the 6HCT-60 tea leaves Dry in an aroma enhancer (92°C, 30min). On the basis of the single factor experiment (see Table 6 for the factors and level settings of the single fa...

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Abstract

The invention belongs to the technical field of tea manufacture, in particular to a method for mechanically processing acicular green tea. The method is characterized in that fresh green tea leaves are prepared into tea with acicular shape through spreading, enzyme deactivating, tightening, sorting, solidifying, drying, flavoring and other steps. The acicular well-known tea has the characteristics of tight, thin, round and straight strips, shape similar to pine straw, bright and green color and luster, silver tip exposedness, pure fragrance, fresh and rich taste, tender green and bright liquor color, tender and uniform leaves and the like. The tea quality can completely reach the level of manually processing, and the method is applicable to mechanical processing production.

Description

technical field [0001] The invention belongs to the technical field of tea making, and in particular relates to a mechanized processing method of needle-shaped green tea. Background technique [0002] Famous green tea is the main tea category for structural adjustment of my country's tea industry. According to differences in quality and craftsmanship, famous green tea can be divided into flat, needle, bar, curly and round teas. Needle-shaped famous tea is the main category of famous tea, and it is produced in major tea-producing provinces. Its basic processing process is fresh leaves-spreading-fixing-kneading-shaping-drying. Regarding the mechanism technology of famous needle-shaped teas, one class uses single buds as raw materials, and the green leaves are sorted out, and then dried. Qing, patent application number: 02133968) and non-patent literature (Zheng Pinghan. Qiandao Silver Needle Famous Tea Harvesting Technology. Tea Bulletin, 2005, 27(2): 78; Wu Yan. Needle-shap...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 倪德江陈玉琼封晓峰郭承君廖光伦周继荣余志
Owner HUAZHONG AGRI UNIV
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