Processing method of compressed tea

A processing method and a technology for tuocha, applied in the field of tea processing, can solve the problems that the water content of tea blanks does not meet the requirements, the drying process should not be used, and it is unfavorable for clean production, so as to simplify the refining and blending processes and improve the products. and economic benefits, suitable for promotion and application

Pending Publication Date: 2017-08-18
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the humid weather in Chongqing, if the sun drying technology is used, it will not only easily pollute the tea leaves, but also make the water content of the produced tea base not meet the requirements, and also make the final produced Tuocha poor in taste and color.
[0007] Traditional Tuo tea processing, firstly, requires sun-dried raw materials, which has potential pollution problems, which is not conducive to clean production, and some areas are not suitable for adopting the sun-dried process; secondly, the processing process is complicated, technology promotion is difficult, and production costs are high; thirdly, raw material requirements are high, Blending is difficult and the quality is unstable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: a kind of processing method of tuo tea, process according to the following steps:

[0036] Step 1, picking fresh leaves; picking a single tea species with one bud and two leaves in summer, and the tea tree variety is medium and small leaf species, which is picked by mechanization.

[0037] Step 2, spread green; thickness 10mm, time 2h, ventilation 10min every half hour.

[0038] Step 3, hot air killing; the temperature is 350°C, the time is 180s, and the leaf throwing speed is 400kg / h.

[0039] Step 4, re-moisturize; the green leaves are re-moisturized in a re-moisture machine for 60 minutes until the leaves are soft.

[0040] Step five, kneading; use 6CR-55 kneading machine, press light pressure for 10 minutes, medium pressure for 15 minutes, heavy pressure for 10 minutes, and loose pressure for 10 minutes.

[0041] Step 6, stir-fry the second greens; use a 110-type tea frying dryer at a temperature of 160° C. for 5 minutes, and throw 60 kg of leaves in...

Embodiment 2

[0060] Embodiment 2: a kind of processing method of Tuo tea, process according to the following steps:

[0061] Step 1: Picking fresh leaves; picking a single tea species with one bud and two leaves in summer, the tea tree variety is medium and small leaf species, or the local tea tree variety in Chongqing, and picking by mechanization.

[0062] Step 2, spread green; thickness 13mm, time 2h, ventilation 10min every half hour.

[0063] Step 3, hot air killing; the temperature is 365°C, the time is 200s, and the leaf throwing speed is 450kg / h.

[0064] Step 4, re-moisturize; the green leaves are re-moisturized in a re-moisture machine for 75 minutes until the leaves are soft.

[0065] Step five, kneading; use 6CR-55 kneading machine, press light pressure for 10 minutes, medium pressure for 15 minutes, heavy pressure for 10 minutes, and loose pressure for 10 minutes.

[0066] Step 6, stir-fry the second greens; use a 110-type tea frying dryer at a temperature of 170°C for 6 min...

Embodiment 3

[0085] Embodiment 3: a kind of processing method of Tuo tea, process according to the following steps:

[0086] Step 1, picking fresh leaves; picking a single tea species with one bud and two leaves in summer, and the tea tree variety is medium and small leaf species, which is picked by mechanization.

[0087] Step 2, spread green; thickness 15mm, time 2h, ventilation 10min every half hour.

[0088] Step 3, hot air killing; the temperature is 380°C, the time is 220s, and the leaf throwing speed is 500kg / h.

[0089] Step 4, re-moisture; the green leaves are re-moisturized for 90 minutes in a re-moisture machine until the leaves are soft.

[0090] Step five, kneading; use 6CR-55 kneading machine, press light pressure for 10 minutes, medium pressure for 15 minutes, heavy pressure for 10 minutes, and loose pressure for 10 minutes.

[0091] Step 6, stir-fry the second greens; use a 110-type tea frying dryer at a temperature of 180° C. for 7 minutes, and throw 80 kg of leaves in a...

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PUM

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Abstract

The invention discloses a processing method of compressed tea. The processing method is characterized by comprising the following steps: step 1, collecting fresh leaves; step 2, spreading the tealeaves; step 3, carrying out fixation by virtue of hot air; step 4, regaining moisture; step 5, rolling; step 6, secondly stir frying; step 7, re-rolling; step 8, disintegrating and screening; step 9, thirdly stir frying; step 10, regaining the moisture; step 11, stir drying; step 12, screening; step 13, separating stalks; step 14, weighing; step 15, steaming; step 16, pressing and shaping; step 17, baking; and step 18, packaging to obtain a finished product. By adopting the processing method of the compressed tea, the taste of the compressed tea can be improved.

Description

[0001] Technical field: [0002] The invention relates to a processing method of tea, in particular to a processing method of Tuocha. [0003] Background technique: [0004] Tuocha is a tea variety unique to Yunnan and Chongqing. It is called Tuocha because of its tuo-like shape or because it was sold well in the Tuojiang area in the early days. It is mainly divided into three categories. It is made by autoclaving and is called "Yunnan Tuocha", also known as Shengtuo. It is called Pu'er Tuocha, also known as Shutuo. It has a brownish red color, bright red soup, warm in nature and sweet in taste, and has a mellow taste. It is exported to Western Europe, North America and all over Asia. Baked green and fried green hair tea, using traditional techniques and modern production methods, mixes, sieves, and shapes the raw materials, and then piles them up, weighs them, steams them, kneads them, and presses them into bags. The finished tea is shaped like a bowl and mortar, and its colo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/12
CPCA23F3/08A23F3/12
Inventor 钟应富罗红玉李中林徐进张莹敬廷桃袁林颖杨娟邬秀宏
Owner CHONGQING ACAD OF AGRI SCI
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