Pinhead tea processing technology

A processing technology and pearl tea technology, which is applied in the field of tea processing technology and pearl tea processing technology, can solve the problems of insufficient cleanliness and low quality of pearl tea, and achieve the effect of soft tea sticks, refreshing aroma, and heavy tea bones

Active Publication Date: 2014-09-03
ZHEJIANG PROVINCE XINCHANG COUNTY CHENGTAN TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pearl tea processing technology is not clean enough when cleaning, the frying process is relatively simple, and the quality of pearl tea is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] a) Tea cleaning: first remove the impurities in the tea leaves, then separate the broken tea leaves from the complete tea leaves through a grading device, and put the complete tea leaves into an ultrasonic cleaning machine for cleaning after grading;

[0021] b) Tea greening: adopt the method of stuffing first and then throwing. After the fresh leaves are put into the pot, use a greening machine to fry first. The greening machine adopts a continuous greening machine. The temperature is 350°C, the tea leaves are stuffed in the second wok for 1 minute, the temperature of the second wok is 280°C, the tea leaves are stuffed in the third wok for 0.5 minutes, the temperature of the third wok is 160°C, When a large amount of water vapor rushes out from the seam of the third frying pan cover, remove the cover and fry until the leaves turn dark green and the stems are folded and unbroken. The water content of the green leaves is 60-64%, and the weight loss is about 35%. ~40%;

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Embodiment 2

[0026] a) Tea cleaning: first remove the impurities in the tea leaves, then separate the broken tea leaves from the complete tea leaves through a grading device, and put the complete tea leaves into an ultrasonic cleaning machine for cleaning after grading;

[0027] b) Tea greening: adopt the method of stuffing first and then throwing. After the fresh leaves are put into the pot, use the greening machine to fry first. The greening machine adopts a continuous greening machine. The temperature is 300°C, the tea leaves are stuffed in the second wok for 1.5 minutes, the temperature of the second wok is 260°C, the tea leaves are stuffed in the third wok for 1 minute, the temperature of the third wok is 120°C, When a large amount of water vapor rushes out from the seam of the third frying pan cover, remove the cover and fry until the leaves turn dark green and the stems are folded and unbroken. The water content of the green leaves is 60-64%, and the weight loss is about 35%. ~40%; ...

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PUM

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Abstract

The invention discloses a pinhead tea processing technology, which orderly comprises the following steps: cleaning tea, deactivating enzymes of tea, rolling tea and drying the tea. The tea is cleaned through the ultrasonic, a bubble generator is arranged in an ultrasonic cleaner so as to completely clean the pinhead tea, the pinhead tea is processed in a method of firstly steeping and then throwing, the enzyme deactivating time is short, the tea color is green, the fragrance is fresh and cool, the method is better than the method of firstly throwing and then steeping, partial moisture can be removed, the tea strip can become soft, the plasticity is strong, the technology is in favor of the frying to circle of the subsequent technology, the delicate and broken leftover tea can be circled when the moisture is evaporated by frying in a small pot, and the technology is the key for processing the pinhead fresh tea into circles; the pinhead tea is round and tight in appearance, granulated, green and moistening in color, plump in tea bone, similar to pearl, high in fragrance and thick in taste, durable and anti-foam.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing technology, in particular to the technical field of pearl tea processing technology. 【Background technique】 [0002] Pearl tea is a kind of "round fried green", the bottom of the leaves is bright yellow and green, and the buds and leaves are intact, also known as "flat fried green", it is named after it originated in Pingshui Town, Shaoxing County, Zhejiang Province, and it is refined into export tea It is called pearl tea or "flat green". Pearl tea is mainly produced in Shaoxing, Yuyao, Shengzhou, Xinchang, Yinzhou, Shangyu, Fenghua, Dongyang and other counties. The mountains in the production area are dense, the trees are green, the soil is fertile, the climate is warm and humid, and the natural conditions are unique. Pearl tea is known as the "green pearl". It is mainly sold in Northwest Africa, and there are also certain markets in the United States and France. The exported "Tianta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 张铮
Owner ZHEJIANG PROVINCE XINCHANG COUNTY CHENGTAN TEA FACTORY
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