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Method for producing tea

A production method and tea technology, applied in the field of tea production, can solve the problems of easy crushing of tea leaves, loose shape of tea leaves, affecting the quality of tea leaves, etc., and achieve the effects of compact cords, increase quality, and prevent burnt edges and burnt leaves.

Active Publication Date: 2013-04-17
HUANSHAN YI COUNTY WUXI MOUNTIAN TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the green storage process and rapid cooling and classification process, the green storage machine and the cooling fan are used to quickly remove the moisture in the processed tea leaves, so as to overcome the bitterness and astringency of the tea produced in the traditional process, and the frequent occurrence of burnt edges, burnt leaves, and red stems. phenomenon, but although the quick removal of water reduces the operating time, the aroma precursors, protein and starch in the tea cannot be decomposed well, so that the prepared tea has no obvious or no floral fragrance. In addition, through a single The shape of the tea leaves made by straightening or kneading is relatively loose, and the tea leaves are easy to be crushed during the packaging or transportation process, which affects the quality of the tea leaves.

Method used

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  • Method for producing tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Spread 10kg of the selected fresh leaves in grades on the green storage racks in the silo and let them stand naturally for 4 hours until the fresh leaves wither moderately, the leaf color begins to turn dark and the green grass gas dissipates, and a slight green fragrance appears; The fresh leaves are sent to the electric roller de-enzyming machine for de-enzyme treatment, the de-enzyme temperature is controlled at 110°C, and the de-enzyme time is 3 minutes; the finished de-enzyme leaves are placed on a cooling mat for 20 minutes, so that the de-enzyme leaves are cooled and revived; After the leaves are cooled, put them into a special kneading machine to gently knead the tea leaves. The kneading time is controlled to be 5 minutes; The temperature of stripping is 60°C; after the first level of stripping is finished, put the tea leaves into the second stripping machine for tea stripping treatment again, the control stripping time is 1min, and the stripping temperature is 5...

Embodiment 2

[0030] Put 10kg of selected fresh leaves on the green storage shelf in the green storage room and spread them naturally for 7 hours, until the fresh leaves wither moderately, the leaf color begins to turn dark, the grass gas is lost, and the green fragrance is slightly visible; The fresh leaves are sent to the electric roller de-enzyming machine for de-enzyme treatment, the de-enzyme temperature is controlled at 100°C, and the de-enzyme time is 4 minutes; the finished de-enzyme leaves are placed on a cooling mat for 30 minutes to cool and revive the de-enzyme leaves; After the leaves are cooled, put them into a special kneading machine to gently knead the tea leaves. The kneading time is controlled to be 8 minutes; The temperature of stripping is 50°C; after the first level of stripping is finished, put the tea leaves into the second stripping machine for tea stripping treatment again, the control stripping time is 2min, and the stripping temperature is 40°C; After the levelin...

Embodiment 3

[0032]Spread 10kg of the selected fresh leaves in grades on the green storage rack in the silo and let them stand naturally for 6 hours until the fresh leaves wither moderately, the leaf color begins to turn dark and the green grass gas dissipates, and a slight green fragrance appears; The fresh leaves are sent to the electric roller de-enzyming machine for de-enzyme treatment, the de-enzyme temperature is controlled to be 105°C, and the de-enzyme time is 3.5 minutes; the finished de-enzyme leaves are placed on a cooling mat for 25 minutes, so that the de-enzyme leaves are cooled and recovered; After the green leaves are cooled, put it into a special kneading machine to gently knead the tea leaves, and the kneading time is controlled to be 7 minutes; the tea leaves after kneading are poured into the first kneading machine for kneading treatment, and the kneading time is controlled for 2.5 minutes. min, the stripping temperature is 55°C; after the first level of stripping is com...

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Abstract

The invention discloses a method for producing tea. The invention aims to prepare tea with remarkable flower fragrance by increasing the processes of spreading for multiple times, performing multi-stage tea carding, refrigerating and curing, improving fragrance and packaging and the like based on the traditional tea process. Fresh leaves are spread before green removal, grass smell in the fresh leaves is removed, and a precursor substance of aroma is decomposed and transformed into a flower aroma substance, so that the prepared tea has flower fragrance; in addition, protein in the fresh leaves can also be decomposed into amino acid, starch is transformed into soluble saccharides, and polyphenol compounds are oxidized, so that the fresh and brisk degree of tea soup made by using finished tea is increased, and the bitterness and astringency of the tea soup are reduced; by spreading for second, third and fourth times, improving fragrance and packaging, the flower fragrance of the tea is further developed, and the flower fragrance of the finished tea is thick; and in addition, the process treatment of refrigeration and curing can reduce the internal heat of the tea, promote the flowerfragrance of the tea to be cured, increase the color of the tea soup, improve the purity of taste, and improve the quality of color, aroma and taste of the tea.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a production method of tea with floral fragrance. Background technique [0002] The growth of tea is closely related to the local geographical environment. The tea located in the Huangshan area has strong buds, fat leaves, long stems and high water content. The traditional tea processing technology includes steps such as greening, rolling, stripping, drying, foot-fire or aromatherapy. This process can meet the basic production requirements. For fresh leaves, if the finishing temperature is controlled slightly lower, red stalks and red leaves will appear, and if the temperature is slightly higher, scorched edges and leaves and uneven finishing will appear; secondly, the finished tea leaves produced are mostly Chestnut-flavored type, with a single aroma; in addition, the cords of the finished tea leaves are loose and easy to break during handling, resulting in a large amount of powde...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 余小牛余军胡立平
Owner HUANSHAN YI COUNTY WUXI MOUNTIAN TEA FACTORY