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Processing technique of Cui Ya tea

A processing technology, the technology of green buds, applied in the field of processing technology of green bud tea, can solve the problems of flatness, flatness, lack of straightness, large differences in color, aroma and taste, and unstable performance, achieving good stability and reducing dosage. , the effect of improving efficiency

Inactive Publication Date: 2013-02-06
GUIZHOU MEITAN COUNTY YIYACUIPIAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process also includes finishing, stripping, shaping and drying, but it is all a pot, and most of the products produced are either burnt or raw. Although some electric frying pans and roller frying pans have been invented, their performance is not enough. Stable, the products produced are flat, flat, and straight enough, with large differences in color, aroma, and taste, great disparity in value, and a lot of waste of raw materials

Method used

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  • Processing technique of Cui Ya tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Fresh leaves: Pick the tender shoot spring tea of ​​Meijiang moss tea in Guizhou Province by cutting off the single bud by manual fingernails, and separate the attached water leaves and non-attached water leaves.

[0021] (2), Levels 1, 2 and 3 are stacked separately without crowding or pressing.

[0022] ①, first-level length: 1≤length≤1.5cm

[0023] ②, secondary length: 1.5

[0024] ③, three-level length: 2

[0025] (3) Withering: Spread the fresh leaves on the withering tank with a thickness of 3cm. The withering time depends on whether there is attached water or no attached water. It is 5 hours for leaves with water and 3 hours for leaves without water, and the wind speed is assisted by a blower.

[0026] (4) Finishing: Use a 6csT-40 drum continuous finishing machine for finishing, the pot temperature at the inlet is 150°C, the pot temperature at the exit is 120°C, and the rotating speed is 57r / min. Set the time for the withered leave...

Embodiment 2

[0035] (1) Fresh leaves: Pick the tender shoot summer tea of ​​Meijiang moss tea in Guizhou Province by hand-cutting single-bud nails, and separate the attached water leaves and non-attached water leaves.

[0036] (2), Levels 1, 2 and 3 are stacked separately without crowding or pressing.

[0037] ①, first-level length: 1≤length≤1.5cm

[0038] ②, secondary length: 1.5

[0039] ③, three-level length: 2

[0040] (3) Withering: Spread the fresh leaves on the withering tank with a thickness of 4cm. The withering time depends on whether there is attached water or no attached water. Generally, it is 6.5 hours with water leaves and 4 hours without water leaves, and the wind speed is assisted by a blower.

[0041] (4) Finishing: Use a 6csT-40 drum continuous finishing machine to complete the process. The pot temperature at the entrance is 175°C, the pot temperature at the exit is 135°C, and the rotating speed is 57r / min. Set the time for the withered leaves...

Embodiment 3

[0050] (1) Fresh leaves: Pick the tender autumn tea leaves of Meijiang fine-bred moss tea in Guizhou Province by hand-cutting single-bud fingernails, and separate the attached water leaves and non-attached water leaves.

[0051] (2), Levels 1, 2 and 3 are stacked separately without crowding or pressing.

[0052] ①, first-level length: 1≤length≤1.5cm

[0053] ②, secondary length: 1.5

[0054] ③, three-level length: 2

[0055] (3) Withering: Spread the fresh leaves on the withering trough with a thickness of 5cm. The withering time depends on whether there is attached water or not. Generally, it takes 8 hours for leaves with water and 5 hours for leaves without water. Use a blower to assist the wind speed.

[0056] (4) Finishing: Use a 6csT-40 drum continuous finishing machine to complete the process. The pot temperature at the inlet is 200°C, the pot temperature at the exit is 150°C, and the rotating speed is 57r / min. Set the time for the withered lea...

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Abstract

The invention discloses a processing technique of Cui Ya tea and belongs to the field of tea processing. The technique includes the steps of picking, hierarchical piling, withering, fixing, spread-cooling, tiding and shaping, drying, aroma enhancing and preparing into tea. In order to overcome the defects that the requirement for staff is high, operation is heavy, palms and fingers are often scalded, production efficiency is low, and a large amount of requirements of market cannot be met, the processing technique of Cui Ya tea can guarantee product quality, manual labor is reduced, scald of fingers and palms in operators is reduced, and production efficiency is improved.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing technology of green bud tea. Background technique [0002] Cuiya tea is mainly produced in Meitan, Guizhou Province, China, so it is also known as Meitan Cuiya tea. It is mainly flat and smooth in shape, resembling sunflower seeds. Fresh flower fragrance, mellow and refreshing taste, sweet aftertaste, bright yellow-green soup color, green and even civilization at the bottom of leaves. [0003] The production of green bud tea has a long history, but it is all handmade. It is necessary to master a set of production techniques. You cannot learn a set of production techniques without burning your palms and fingers for several years; moreover, traditional techniques require a large number of craftsmen. Productivity per unit time is also low. Products also have tea picking standards, and tea is also graded. The production process also includes finishing, stripping, shaping...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 谢劲松
Owner GUIZHOU MEITAN COUNTY YIYACUIPIAN TEA
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