Method for processing Maoshan Cuimei tea

A processing method and technology for Cuimei tea, applied in the processing field of Maoshan Cuimei tea, can solve the problems of large water content of green leaves, long drying time of tea leaves, uneven water content of buds and leaves, etc., achieve high temperature, reduce drying time, aroma strong effect

Active Publication Date: 2012-11-28
句容市茅山茶场有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Maoshan Cuimei tea is also a kind of green tea. Its processing method is the same as that of ordinary green tea. Because it adopts the usual method of killing greens and the temperature of killing greens is low, the aroma of the tea is insufficient; Large, and the water content of the buds and leaves is uneven, resulting in long drying time and high energy consumption, resulting in dark tea color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of processing method of Maoshan Cuimei tea, the method comprises the steps:

[0017] 1) Raw material preparation: take one bud and one leaf, one bud and two leaves as raw materials, wither after 3 hours, and the withering temperature is 25°C;

[0018] 2) Finishing: Type 50 roller finishing machine, drum temperature 350-360°C, leaf feeding rate 50kg / hour, leaf emergence time 1.5 minutes; after finishing until the leaves are slightly golden-yellow, they feel brittle in the hand, and the leaves are not broken and come out light tea fragrance;

[0019] 3) Cooling: spread the green leaves thinly, the thickness of the spread leaves is 2cm, and use the fan to cool the green leaves quickly;

[0020] 4) Heaping: When the green leaves are completely cooled below 25°C, pile 4kg of green leaves into a pile naturally, and turn the leaves every 10 minutes until the water of the green leaves is evenly distributed and soft to the touch. This process generally take...

Embodiment 2

[0024] Embodiment 2: a kind of processing method of Maoshan Cuimei tea, the method comprises the steps:

[0025] 1) Raw material preparation: use one bud and one leaf or one bud and two leaves as raw materials, wither for 4 hours; the withering temperature is 25°C;

[0026] 2) Fixing: Type 50 roller fixing machine, the temperature of the roller is 350-360°C, the amount of leaf input is 50kg / hour, and the time for leaf emergence is 2 minutes; the leaves are slightly golden-yellow when they are finished, and they feel brittle in the hand, and the leaves are not broken and come out light tea fragrance;

[0027] 3) Cooling: spread the green leaves thinly, the thickness of the spread leaves is 3cm, and use the fan to quickly cool the green leaves;

[0028] 4) Stacking: When the green leaves are completely cooled below 25°C, pile 5kg of green leaves into a pile naturally, and turn the leaves every 10 minutes until the water of the green leaves is evenly distributed and soft to the ...

Embodiment 3

[0032] Embodiment 3: a kind of processing method of Maoshan Cuimei tea, the method comprises the steps:

[0033] 1) Raw material preparation: take one bud and one leaf or one bud and two leaves as raw materials, wither after 3.5 hours; the withering temperature is 25°C;

[0034] 2) Finishing: Type 50 roller finishing machine, drum temperature 350-360°C, leaf feeding rate 50kg / hour, leaf emergence time 1.8 minutes; after finishing until the leaves are slightly golden-yellow, they feel brittle in the hand, and the leaves are not broken and come out light tea fragrance;

[0035] 3) Cooling: spread the green leaves thinly, the thickness of the spread leaves is 2.5cm, and use the fan to cool the green leaves quickly;

[0036] 4) Stacking: When the green leaves are completely cooled to below 25°C, pile 4.5kg of green leaves into a pile naturally, and turn the leaves every 10 minutes until the water of the green leaves is evenly distributed, soft to the touch, and smooth;

[0037] ...

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PUM

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Abstract

The invention discloses a method for processing Maoshan Cuimei tea. The method comprises the following steps of: preparing raw materials, and killing green, wherein the temperature of a roller is 350 to 360 DEG C, the adding rate of leaves is 50kg / hour, and the leaf processing time is 1.5 to 2 minutes; rapidly spreading and cooling; naturally piling the green-killed leaves after the green-killed leaves are completely cooled, turning the leaves once every 10 minutes until the moisture of the green-killed leaves is uniformly distributed and the green-killed leaves are soft when touched by hands, carding, taking down from a machine when the tea is carded until the water content of tea strips is 20 to 30 percent, and spreading and cooling; and performing secondary stacking by a method which is the same as a method for primary stacking, drying, taking down from the machine, and spreading and cooling to room temperature to obtain the Maoshan Cuimei tea. The method has the advantages that: the tea has a good appearance and strong aroma; the tea can be prevented from going red and deteriorating; the tea can lose a large amount of water in short time, so that the time is saved for the nextworking procedure; and by stacking, buds and leaves are fully contacted, the moisture of the buds and the leaves is quickly balanced, the spreading and cooling time is shortened, and the manufacturing efficiency is improved.

Description

technical field [0001] The invention relates to a production method of tea, in particular to a processing method of Maoshan Cuimei tea. Background technique [0002] China's tea culture has a long history, and there are hundreds of varieties of famous and high-quality teas. Among them, green tea is the most produced type of tea in my country, and its variety of designs and colors ranks first in the world. Green tea has the characteristics of high fragrance, mellow taste, beautiful shape and resistance to brewing. Its traditional craftsmanship is through the process of finishing, kneading and drying. Maoshan Cuimei tea is also a kind of green tea. Its processing method is the same as that of ordinary green tea. Because it adopts the usual method of killing greens and the temperature of killing greens is low, the aroma of the tea is insufficient; Large, and the water content of the buds and leaves is uneven, resulting in long drying time and high energy consumption, resultin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 周性枝戴军舰
Owner 句容市茅山茶场有限公司
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