Preparation method of scented tea

A fragrant tea and time technology, which is applied in the field of fragrant tea preparation, can solve the problems of poor quality of Longjing tea, and achieve the effects of transparent soup color, green leaf bottom, and strong and refreshing taste.

Inactive Publication Date: 2015-05-06

松阳县农业局 +1

3 Cites 7 Cited by

AI-Extracted Technical Summary

Problems solved by technology

However, the quality of Longjing tea processed by the above-mentioned tea processing machinery is still inferior to tha...

Abstract

The invention discloses a preparation method of scented tea. The method comprises the following steps: spreading fresh leaves; carrying out fixation; cooling and dampening; rolling, deblocking, and continuously rolling and frying; cooling for the second time, re-roasting, extracting fragrance, carrying out color sorting and arrangement. According to the scented tea obtained by the preparation method, strips are tight, fine and curly, the soup is clear, the fragrance is intense and lasting, the taste is thick and cool, and the brewed leaf is green and clear, and the scented tea has the quality characteristics of tight strip, green color, intense fragrance and thick taste.

Application Domain

Pre-extraction tea treatment

Technology Topic

Quality characteristics

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Examples

Experimental program(2)

Example Embodiment

[0028] Example 1

[0029] A preparation method of fragrant tea, comprising the following steps:

[0030] (1) Select green tea variety Yingshuang, pick fresh leaves, measure the water content of fresh leaves for three times and measure 77.45%, 76.37% and 75.31% respectively, and the mechanical composition of fresh leaves is 4% single bud, 10% one bud and one leaf , 20% of one bud and two leaves, 61% of one bud and three leaves, and 5% of single piece; under the environment of temperature of 28 ℃ and humidity of 43%, spread it on the spreading equipment for 5 hours, and spread the thickness is 10cm;

[0031] (2) put the fresh leaves into the drum fixing machine with the dosage of 80kg/h for continuous fixing, and fix the green leaves for 1 minute and 15 seconds at a temperature of 300 ℃, and the measured water content is 47.2%;

[0032] (3) Cooling for 30 minutes, the thickness of cooling is ≤0.5cm; after the leaves are cooled and cooled, they are stacked in stacks to regain moisture for 120 minutes, and cloth and plastic film are added to cover when the moisture is regained.

[0033] (4) Put the frozen leaves after cooling and moisturizing into the tumbler at a dosage of 80kg/h for kneading, and kneading is carried out in an air-conditioned kneading room at 25°C. Air kneading without pressure for 5min, kneading time is 2.5h, until the sliver rate reaches 85%;

[0034] (5) after twisting and kneading out the leaves, deblocking is carried out, and the deblocking time is 11min per kneading cylinder;

[0035] (6) Throwing the deblocked tea leaves into the drum greening machine at a dosage of 75kg/h for 5 times, and adding a fan at the leaf outlet to assist in exhausting and dehumidifying. When the leaves were kneaded and put into the pot, the temperature at the front end of the cylinder reached 260 °C. With the gradual decrease of the temperature, the temperature of the cylinder in the later stage was 110 °C, and it was continuously rolled for 40 minutes. The water content was measured three times as 15.4%, 17.1% and 16.3%, and the leaves emerged. The mass of tea leaves is 35kg;

[0036] (7) carry out secondary cooling, cooling for 35min;

[0037](8) Put the cooled tea leaves into the drum fixing machine at a dosage of 80kg/h for re-frying and incense, and add a fan at the leaf end to assist in exhausting, remove tea pieces, tea powder, etc., at 120 ℃ Stir fry continuously for 30 minutes, and measure the water content three times as 5.3%, 4.5% and 5.6%;

[0038] (9) Finally, after sieving, air-sorting, and removing the broken powder by the color sorter, it is classified according to the size and specification.

[0039] The fragrant tea strips prepared by the above method are tight, thin and curled, the soup color is transparent, the fragrance is high and lasting, the taste is strong and refreshing, the leaf bottom is green and bright, and has the quality characteristics of "tight strips, green color, high fragrance and strong taste".

Example Embodiment

[0040] Example 2

[0041] A preparation method of fragrant tea, comprising the following steps:

[0042] (1) Select green tea variety Yingshuang, pick fresh leaves, measure the water content of fresh leaves for three times and measure 77.69%, 76.37% and 76.4% respectively, and the mechanical composition of fresh leaves is 7% single bud, 18% one bud and one leaf , 45% of one bud and two leaves, 25% of one bud and three leaves, 5% of single piece; spread out for 5 hours under the environment of temperature of 27℃ and humidity of 46%, and the thickness of spread is 6cm;

[0043] (2) put the fresh leaves into the drum fixing machine with the dosage of 75kg/h for continuous fixing, and fix the green leaves at a temperature of 310 ° C for 1 minute and 18 seconds, and measure to a water content of 43.1%;

[0044] (3) Let cool for 20 minutes, re-moisture for 60 minutes, and cover with cloth and plastic film when re-moistening.

[0045] (4) Put the frozen leaves after cooling and moisturizing into the tumbler at a dosage of 75kg/h, and kneading is carried out in an air-conditioned kneading room at 25°C. Air kneading without pressure for 3min, kneading time is 1.5h, until the sliver rate reaches 95%;

[0046] (5) after twisting and kneading out the leaves, deblocking is carried out, and the deblocking time is 10min per kneading cylinder;

[0047] (6) Throwing the deblocked tea leaves into the drum greening machine at a dosage of 70kg/h for 5 times, and adding a fan at the leaf outlet to assist in exhausting and dehumidifying. When kneading the leaves and putting them into the pot, the temperature at the front end of the cylinder reached 280°C. As the temperature gradually decreased, the temperature of the cylinder at the later stage was 120°C. After continuous rolling for 35 minutes, the water contents were measured three times as 15.2%, 16.1% and 13.7%. When the blade mass is 30kg;

[0048] (7) carry out secondary cooling, cooling for 35min;

[0049] (8) Put the cooled tea leaves into the drum fixing machine at a dosage of 70kg/h for re-frying and incense, and add a fan at the leaf end to assist in the exhaust, remove tea pieces, tea powder, etc., at 80 ℃ Stir fry continuously for 40min, and measure the water content three times as 6.7%, 5.9% and 6.1%;

[0050] (9) Finally, after sieving, air-sorting, and removing the broken powder by the color sorter, it is classified according to the size and specification.

[0051] The fragrant tea strips prepared by the above method are tight, thin and curled, the soup color is transparent, the fragrance is high and lasting, the taste is strong and refreshing, the leaf bottom is green and bright, and has the quality characteristics of "tight strips, green color, high fragrance and strong taste".

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Classification and recommendation of technical efficacy words

Strong taste

Preparation method of scented tea

A fragrant tea and time technology, which is applied in the field of fragrant tea preparation, can solve the problems of poor quality of Longjing tea, and achieve the effects of transparent soup color, green leaf bottom, and strong and refreshing taste.

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Image

Examples

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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