Processing process for Yungu Dafang tea

A kind of tea processing and generous technology, applied in the field of Yungu Dafang tea processing technology, can solve the problems that the leaves are difficult to kill evenly and thoroughly, difficult to process and produce in batches, and the leaf edges are easy to dry, so as to improve the processing efficiency and the quality of the greening. , rich aroma effect

Inactive Publication Date: 2012-10-24
黄山茶业集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Dafang tea processed by this process adopts the complete killing method, the leaves lose water quickly, the leaf edges and leaf edges are easy to dry, the curing time is short, the leaves are difficult to kill evenly, and the processed Dafang tea has an inner aroma With a green smell, the taste is not mellow; although the work efficiency is improved compared with manual frying, it is difficult to process and produce in batches due to the limited output of the greening machine

Method used

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  • Processing process for Yungu Dafang tea

Examples

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Embodiment 1

[0024] A processing technology of Yungu Dafang tea,

[0025] (1) Drying the green tea to enhance the fragrance, by spreading the fresh leaves moderately to make the dried tea have a floral fragrance.

[0026] (2) Penetrating and stuffy combined degreening, which is composed of an electric heating roller degreening machine, the temperature is controlled from high to low, and the leaves enter the high temperature part of the degreening machine (about 280 ℃) to quickly lose moisture and inactivate the activity of enzymes, and then enter the lower temperature part at the back (About 200°C), further lose water, make the contained components moderately transformed, until the greening is moderate.

[0027] (3) The strips are shaped by temperature control, which is formed by connecting a hot-air strip machine and a half-pot flat tea machine. The leaves first enter the hot-air strip machine (about 140°C) to straighten the tea strips, and then enter the flat tea Machine (about 110°C) f...

Embodiment 2

[0031] A processing technology of Yungu Dafang tea, comprising the following steps:

[0032] (1) Air-drying to enhance fragrance: Under the condition of controlling a certain temperature (about 25°C), the fresh leaves are moderately air-dried to promote the effective transformation of their aroma precursors, and the dried tea has a floral aroma.

[0033] (2) Penetrating and stuffy combined degreening: It is composed of an electric heating drum degreening machine. The temperature is controlled first high and then low. The leaves enter the high temperature part of the degreening machine with a temperature of about 280°C to quickly lose water and inactivate the activity of the enzyme, and then enter the back The lower temperature part of the cylinder with a temperature of about 200°C further loses water and moderately transforms the contained components until the greening is moderate, and the leaves are moderately greening;

[0034] (3) Stretching and temperature control to make ...

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Abstract

The present invention discloses a processing process for Yungu Dafang tea, which comprises the following steps: a green leaf drying and fragrance improving step, a ventilation-smothering-combined water removing step, a leaf tidying temperature-controlled shaping step, a thermal shape fixing step, a shaping and torrifying step, etc. The ventilation-smothering-combined water removing step is performed by an electrothermal roller water removing machine. The leaf tidying temperature-controlled shaping step is performed by a hot-wind leaf tidying machine and a semi-pot type tea flattening machine. The thermal shape fixing step is performed by a specific temperature-controlled heating device. The shaping and torrifying step is performed by the semi-pot type tea flattening machine. The Yungu Dafang tea which is processed by the processing process of the invention has the following advantages: strong fragrance, combination of chestnut fragrance and flower fragrance, mellow and fresh fragrance, remarkably improved quality than the traditional Dafang tea, reduced labor intensity and remarkably improved processing efficiency as a continuous water removing step is adopted in the processing process.

Description

technical field [0001] The invention relates to a tea processing technology, specifically a processing technology of Yungu Dafang tea. Background technique [0002] The manual frying of Dafang tea is divided into five processes: greening, rolling, billet making, flattening, and potting. Manual frying is done in a pot, kneading is done by hand or a small kneading machine, and a bucket pot is used to make the billet and flattened. After spreading, the pot is put out, and when the water content of the tea leaves is reduced to about 5%, it is cooled in a pot and sealed for storage. . The quality of hand-fried Dafang tea is unstable and varies with different fryers. Moreover, the work efficiency is low, the labor intensity is high, and the quality and hygiene of tea leaves are difficult to guarantee. The mechanism technology generally used now is: multi-functional greening machine or screen type greening machine, multi-functional mechanism bar, half-pot type flat tea machine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 唐茂贵黄建琴丁勇郑绍东江稳华庄玲芳
Owner 黄山茶业集团有限公司
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