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Method for retaining color, fixing shape and increasing aroma for flat tea

A flat tea, fragrance technology, applied in the direction of tea spices, tea treatment before extraction, etc., can solve the problems of dark tea color, affecting tea quality, surface wrinkles, etc., achieve the effect of yellow-green soup color, improve tea quality, and flat shape

Inactive Publication Date: 2018-12-07
GUIZHOU TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Titian is an important process for forming the aroma, fixing the color and improving the shape of flat tea. However, in the current production, after the finished tea leaves are removed, they are used to enhance the aroma with a drum frying machine. Because the moisture inside the tea leaves after removal is not completely uniform After drying out, the aroma of the tea leaves will be enhanced by the high temperature of the drum, and there will be problems such as dark tea leaves, surface wrinkles, and more broken pieces, which will seriously affect the quality of the tea leaves

Method used

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  • Method for retaining color, fixing shape and increasing aroma for flat tea
  • Method for retaining color, fixing shape and increasing aroma for flat tea

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Experimental program
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Effect test

Embodiment 1

[0019] Embodiment 1: a kind of method for improving the color and solid shape of flat tea, comprising the following steps:

[0020] Fresh leaves and single buds account for 85%. The picking time of Fuding Dabai tea is 20 days before Qingming. It is picked on sunny days. It is spread indoors for 15 hours, blasted for 3.5 hours, and the temperature is controlled at 400°C until the green is slightly darker, prickly, and the fragrance is obvious; it is spread cool Time 2~3h, strip, temperature control setting 165°C, speed 180r / min, throwing amount of leaves 1.5kg, strip 6min; shape temperature control 120°C, time 8min, speed 180r / min, rod weight 0.5kg, add Stick twice, add stick for 1min each time, add stick interval 30s. The temperature of the hair removal is controlled at 100°C, the time is 12min, and the amplitude is 160r / min. Titian: Spread the tea leaves evenly, enter the aroma enhancing machine, control the temperature at 100°C for 10 minutes, let it cool for 20 minutes, th...

Embodiment 2

[0021] Embodiment 2: a method for enhancing the color and solid shape of flat tea, comprising the following steps:

[0022] Fresh leaves and single buds account for 65%, and one bud and one leaf first exhibition account for 35%. Fuding Dabai tea, the picking time is 15 days before Qingming, picking on sunny days, indoor stalls for 14 hours, blasting for 4 hours, and temperature control for finishing at 400°C until the green is slightly dark. Stirring, delicate fragrance; cooling time 2h, trimming, temperature control setting 170°C, speed 185r / min, leaf amount 1.5kg, trimming 5min; shape temperature control 130°C, time 8min, speed 190r / min, The weight of the rod is 0.5 kg, and the rod is added twice, each time for 1 min, and the interval between adding rods is 30 s. The temperature of the hair removal is controlled at 120°C, the time is 12min, and the amplitude is 170r / min. Titian: Spread the tea leaves evenly, enter the aroma enhancing machine, control the temperature at 115°...

Embodiment 3

[0023] Embodiment 3: a method for enhancing the color and solid shape of flat tea, comprising the following steps:

[0024] Fresh leaves and single buds account for 40%, and one bud and one leaf first exhibition account for 45%. Fuding Dabai tea, the picking time is 10 days before Qingming, picking on sunny days, indoor stalls for 17 hours, blasting for 5 hours, and temperature control for finishing at 410°C until the green is slightly dark. Prickly, delicate fragrance; cooling time 2h, trimming, temperature control setting 175°C, speed 185r / min, leaf amount 1.5kg, trimming 7min; shaping temperature control 130°C, time 8min, rotating speed 190r / min , the weight of the rod is 0.5kg, add the rod twice, each time for 1 min, and the interval between adding the rod is 30s. The temperature of the hair removal is controlled at 110°C, the time is 10min, and the amplitude is 160r / min. Titian: Spread the tea evenly, enter the aroma enhancing machine, temperature control 110°C, time 15m...

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Abstract

The invention discloses a method for retaining color, fixing shape and increasing aroma for flat tea. The method comprises the steps of: conducting spreading, enzyme deactivation, cooling, tea strip tidying, shaping, and hair removal; evenly spreading the tea; introducing the tea into an aroma increase machine, controlling temperature at 100-115 DEG C for 10-15 min, and spreading for cooling for 20-30 min; introducing the tea into a drum frying machine to increase the aroma, and controlling temperature at 220-240 DEG C for 8-15 min until the tea aroma overflows, the tea can be rubbed into powder by hands, and moisture content reaches 3% to 6%; and taking out the tea, spreading the tea for cooling, and bagging the tea. The method can not only promote the formation of the aroma of the tea, but also preserve the color and fix the shape, thereby effectively improving the quality of the tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for enhancing the color and solid shape of flat tea. Background technique [0002] Flat tea is one of the main categories of famous and high-quality green tea, and its output and value rank among the forefront. The shape is flat and smooth, the color is emerald green, the aroma is fragrant, the taste is mellow, and the bottom of the leaf is light green and even, which are its main quality characteristics. Titian is an important process to form the aroma, fix the color and improve the shape of flat tea. However, in the current production, after the finished tea leaves are removed, they are used to enhance the aroma with a drum frying machine, because the moisture inside the tea after removal is not completely uniform. After being dried thoroughly, the aroma of the tea leaves is enhanced by high temperature in the drum. There are problems such as dark tea leaves, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
CPCA23F3/06A23F3/40
Inventor 刘忠英郑文佳杨婷何萍文小山
Owner GUIZHOU TEA RES INST
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