Processing method of tippy tea, and tippy tea

A processing method and technology of Maojian tea, which are applied to the processing method of Maojian tea and the field of Maojian tea, can solve the problems of difficult dissolution of brewed tea, long processing cycle, less material degradation, etc., and achieve the effects of reducing the broken broken rate and increasing the output.

Inactive Publication Date: 2017-08-04
平利县飞燕茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process of Maojian tea, the conventional manual rolling is fragile, the processing cycle is long, and the efficiency is low. The traditional mechanical progressive pressurization method: spiral rolling -> light pressing -> repressing -> light pressing, its Maojian tea The brittle rate is about 20%; in addition, the cells are alive before killing, and the substances in them are seldom degraded. However, the high temperature during killing makes many proteins and other macromolecules denatured, inactivated, coagulated and difficult to dissolve in water, resulting in It is difficult to dissolve when making tea, and finally discarded together with the tea dregs, which reduces the utilization rate and effective quality of tea nutrients

Method used

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  • Processing method of tippy tea, and tippy tea
  • Processing method of tippy tea, and tippy tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method of Maojian tea, comprising the following steps:

[0030] (1) Harvesting: picking tea greens with one bud and one leaf at the beginning or one bud and one leaf at the beginning or one bud and two leaves at the beginning of development without insect damage, fat and hairy tea buds;

[0031] (2) Green spreading: spread the tea green evenly on a bamboo curtain or a bamboo sieve, place it in a cool and dry place for air circulation, and spread it in a cool and dry place, with a thickness of 5 cm, until the surface of the green tea loses luster and feels soft to the touch, making the dark green The green grass gas subsides to produce a delicate fragrance, and there is a fruity or floral fragrance;

[0032] (3) Finishing: put the green tea into the hot air stove, the temperature of finishing is 135°C, and the finishing time is 5 minutes;

[0033] (4) Cooling: Shake the green tea immediately after killing green, spread it thinly in bamboo curtains or bamboo...

Embodiment 2

[0044] On the basis of Example 1, other steps and parameters remain unchanged. (3) In the deenzyming step, the deenzyming temperature can be 140°C, 145°C, 150°C, 155°C, 160°C, 165°C, 170°C.

[0045] In this embodiment, the temperature of the above-mentioned hot air stove for finishing greens will not cause the tea leaves to lose water too quickly and cause scorching, destroy and passivate the oxidase activity in the green tea, and inhibit the enzymatic oxidation of tea polyphenols in the green tea. Evaporate part of the water in the green tea, making the green tea soft, easy to knead and shape, and promote the formation of good aroma.

[0046] For verifying the beneficial effect of present embodiment, the performance of Maojian tea is as follows

[0047]

[0048]

Embodiment 3

[0050] As in Example 1, wherein (5) the parameters in the kneading step are as follows: the green leaves are put into the kneading machine kneading bucket, and the amount of leaf throwing is based on naturally filling the kneading bucket; the kneading time is 29 minutes; when kneading, follow the following order Pressing: Knead with air pressure for 4 minutes → knead with light pressure for 3 minutes → knead with light pressure for 3 minutes → knead with light pressure for 1 minute → knead with light pressure for 4 minutes → knead with light pressure for 1 minute → knead with light pressure for 3 minutes → knead with light pressure for 1 minute Minutes → Slightly press and knead for 3 minutes → Lightly press and knead for 1 minute → Slightly press and knead for 4 minutes → Lightly press and knead for 1 minute.

[0051] Above-mentioned whole kneading time can be 30 minutes, 31 minutes, 32 minutes, 33 minutes, 34 minutes

[0052] In this embodiment, in the rolling step, the mech...

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PUM

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Abstract

The invention discloses a processing method of tippy tea. The processing method of the tippy tea is characterized by comprising the following steps: (1) picking; (2) drying; (3) removing water; (4) spreading and cooling; (5) rolling; (6) rubbing into balls; (7) showing tea hair. The invention further discloses the tippy tea. The tippy tea is prepared according to the processing method. The processing method of the tippy tea, and the tippy tea have the following technical effects: (1) the broken processed tippy tea is reduced to be below 5 percent, the integrity is high, the taste is mellow and sweet, and the strips are tight and fine; (2) in the water-removing process of the tippy tea, a hot blast heater is introduced, and the tippy tea is subjected to water removal by using hot air at the temperature of 135 to 170 DEG C, so the charring phenomenon caused by too high temperature and too short time of water removal of a water-removing machine in the previous water-removing process of the tippy tea and too rapid water loss of the tea is avoided, and low temperature, long time and low water-removing efficiency of manual water removal are avoided.

Description

technical field [0001] The invention relates to a tea processing method and the tea, in particular to a Maojian tea processing method and the Maojian tea. Background technique [0002] Ankang City, Shaanxi Province is located in the hinterland of Qinba, on the shore of the Han River, and is known as the "Back Garden of Xi'an". Compared with Duyun Maojian Tea and Xinyang Maojian Tea, Maojian Tea grown in unique climate and geographical conditions has its own characteristics: The tea buds are fat and thick, with a lot of fluff. In the production process of Maojian tea, the conventional manual rolling is fragile, the processing cycle is long, and the efficiency is low. The traditional mechanical progressive pressurization method: spiral rolling -> light pressing -> repressing -> light pressing, its Maojian tea The brittle rate is about 20%; in addition, the cells are alive before killing, and the substances in them are seldom degraded. However, the high temperature du...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 凌飞凌洋阳
Owner 平利县飞燕茶业有限公司
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