Processing method for high-aroma annular-hook-shaped green tea

A processing method, ring and hook technology, which is applied in tea processing before extraction, etc., can solve the problems of low tea aroma, more labor, inconsistent strip elasticity, etc.

Active Publication Date: 2017-03-29
湖南省茶叶研究所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The high-quality green tea in our province and even in most parts of the country is concentrated in the processing of more than ten days before and after Qingming. However, at this stage, it is mostly rainy, so the aroma of the tea produced at this time is generally not high; the shape of the famous green tea in our province is mainly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 Embodiment proposes a kind of processing method of high fragrance hook-shaped green tea, comprises the following steps:

[0023] A. Spreading green: the fresh leaves are picked and spread thinly for several hours, so that the weight loss rate of the fresh leaves is controlled at 18%.

[0024] B. Finishing: The temperature of the pot is 380°C, the leaf temperature rises rapidly to 100°C, and the fresh leaves are rolled through the drum and taken out of the pot;

[0025] C. Breeze cooling: a fan is installed under the tea outlet of the greening machine to blow off the yellow slices, fish leaves and a small amount of single pieces, so that the tea can be cooled quickly, and the green leaves are immediately spread to cool down, so that the leaf temperature drops to normal temperature;

[0026] D, heap green softening: the whole sieve is piled green and softens;

[0027] E. Initial kneading: after the cooling is completed, the first kneading is performed, and t...

Embodiment 2

[0039] The present embodiment proposes a kind of processing method of high fragrance hook-shaped green tea, comprises the following steps:

[0040] A. Spreading green: the fresh leaves are picked and spread thinly for several hours, so that the weight loss rate of fresh leaves is controlled at 15-16%, and the spreading is finished. At this time, the leaf quality becomes soft and emits a delicate fragrance;

[0041] B. Finishing: The temperature of the pot is 385°C, the leaf temperature rises rapidly to 98-100°C, and the fresh leaves are rolled over the drum to be taken out of the pot;

[0042] C. Breeze cooling: a fan is installed under the tea outlet of the greening machine to blow off the yellow slices, fish leaves and a small amount of single pieces, so that the tea leaves can be cooled quickly, and the green leaves are immediately cooled down to normal temperature;

[0043] D, heap green softening: the whole sieve is piled green and softens;

[0044] E. Initial kneading: ...

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PUM

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Abstract

The invention discloses a processing method for high-aroma annular-hook-shaped green tea and belongs to the field of green tea processing methods. The processing method for the high-aroma annular-hook-shaped green tea comprises the following steps that A, fresh leaves are tedded; B, fixation is conducted; C, fresh breezing and spreading for cooling are conducted; D, stacking and easing-back are conducted; E, original kneading is conducted; F, deblocking is conducted; G, rolling is conducted for the first time, specifically, rolling is conducted for the first time through a fixation machine at the temperature of 110-120 DEG C, and after a few minutes, when the green tea is rolled until the tea leaves have a slight hand prickling feeling, rolling can be finished; H, stacking and aroma storing are conducted, specifically, the green tea is stacked into multiple small piles with the thickness being 10+/-1 cm, and a heat dissipation hole is poked in the center of each small pile; I, kneading is conducted again; J, deblocking is conducted again; K, second-time rolling, aroma raising and strip tightening are conducted, specifically, rolling is conducted for the second time at the temperature of 100-110 DEG C, when the tea leaves are in a ninety percent drying state, the temperature is increased to 280 DEG C-285 DEG C, aroma raising and strip tightening are carried out, tea strips pass through a roller twice rapidly, then the temperature is decreased to 80 DEG C, and rolling is continued until full drying is achieved; L, spreading for cooling is conducted; and M, aroma raising is conducted. According to the processing method, the high-aroma annular-hook-shaped green tea with tea strips curved like hooks and aroma spreading high can be produced.

Description

technical field [0001] The invention relates to a processing method of green tea, in particular to a processing method of high-aroma ring-hook green tea. Background technique [0002] The high-quality green tea in our province and even in most parts of the country is concentrated in the processing of more than ten days before and after Qingming. However, at this stage, it is mostly rainy, so the aroma of the tea produced at this time is generally not high; the shape of the famous green tea in our province is mainly It is mainly curly or straight, such as Takahashi Yinfeng. Through the traditional production process, the fresh leaves are greened-fixed-kneading and unblocking-shaping and lifting-drying. More labor is required in the process of shaping and drying. The bar shape of the tea leaves is affected, and the bar shape is inconsistent and uneven. Contents of the invention [0003] The object of the present invention is to provide a method for processing the hook-shape...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 雷鹰雷沅传
Owner 湖南省茶叶研究所
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