Fully mechanical process for preparing tea
A processing method and mechanism technology, which is applied in the field of full-process tight strip-shaped famous tea processing, can solve the problems that the shape is difficult to meet the quality requirements of famous tea, it is difficult to obtain batches of fresh leaves, and the integrity of finished tea is reduced, achieving high completeness, The effect of simple processing method and easy operation
Inactive Publication Date: 2002-07-31
四川省农业科学院茶叶研究所
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Problems solved by technology
This traditional production technology has the following deficiencies: first, the tenderness of fresh leaves is high, and the finished tea is not resistant to brewing, so it is difficult to obtain batches of fresh leaves; The controllability of the tea is poor; the third is that the finishing process has to be increased in order to achieve a uniform shape, but this greatly affects the integrity of the famous tea; the fourth is that after kneading (kneading 1-2 times), the strips will be broken and unqualified. As the number of tea sticks increases, the integrity of the finished tea is even lower; fifth, the tea strips are made at a temperature of 70-100°C, and there is no low temperature (<50°C) shaping process. The strips are loose and not tight, and it is difficult to achieve Famous tea quality requirements
Method used
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[0021] see figure 1 , the processing method of the present invention comprises preparing fresh leaves 1, grading 2, fixing 3, shaping 4, setting 5, drying 6, fragrant 7, packing 8 processes. The specific operation is as follows:
[0022] 1. Suitable for making fresh leaves: pick fresh leaves with one bud and two leaves of medium and small leaf varieties, and do not pick purple buds and buds with diseases and insects.
[0023] 2. Grading: After the fresh leaves enter the factory, they are sorted with a fresh leaf classifier, and the sorted fresh leaves are spread and paid separately. The spreading time is 3 to 5 hours, and the leaves are turned over once in the middle to dissipate heat.
[0024] 3. Finishing: use Type 30 continuous roller finishing machine for finishing, (cylinder temperature, cylinder center temperature) 130°C, 140°C, finishing time is 2-2.5 minutes, and the water loss rate of the finished leaves is 35-37%. After that, let it cool down in time.
[0025] 4....
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A fully mechanical process for preparing famous tea uses one-bud-two-leaves tea leaves as raw material and includes such steps as classifying fresh leaves through a grader, killing out, shaping without kneading, shape fixating, drying and rendering fragrant. The obtained tea product features good appearance, high uniformity, durable refreshing fragrance and agreeable taste.
Description
Technical field: [0001] The invention relates to a processing method of a whole-process-machine-pressed bar-shaped famous tea. Background technique: [0002] At present, the production process of the famous bar-shaped tea is as follows: fresh leaves-fixing-kneading-gong Erqing-re-kneading-trimming-drying, twisting, (some need to go through second-baking, re-kneading, rectification, drying, Refining processing and aromatherapy. This traditional production technology has the following shortcomings: first, the tenderness of fresh leaves is high, the finished tea is not resistant to brewing, and it is not easy to obtain batches of fresh leaves; It is difficult to make the whole process, and the controllability of the quality is poor; the third is that the finishing process has to be increased in order to achieve a uniform appearance, but this greatly affects the integrity of the famous tea; The number of broken and unqualified bent tea sticks increases, and the integrity of the...
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Inventor 谭和平黄苹
Owner 四川省农业科学院茶叶研究所