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A processing method and technology for Pukeng tea, applied in the field of tea processing and production, can solve problems such as uneven quality of tea leaves, achieve the effects of improving production efficiency, avoiding hidden dangers of quality and safety, and shortening aging time
Inactive Publication Date: 2020-07-03
清远市农业科技推广服务中心
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[0004] In order to overcome the defects of the prior art, the technical problem to be solved by the present invention is to propose a processing method of Pukeng tea, which improves and optimizes the processing method of Pukeng tea, forms clear process parameters, makes production standardized, and solves the problem of tea The problem of uneven quality can also shorten the aging time and improve production efficiency
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Embodiment 1
[0051] S1, picking fresh leaves, using tea leaves with first-grade tenderness;
[0052] S2, spread green, spread the fresh leaves evenly on the bamboo strips, place the bamboo strips in a ventilated and dry room for 5 hours; the thickness of the fresh leaves evenly spread is 1.5cm;
[0053] S3, greening, using a greening machine to finish, first frying at 300°C for 2.5 minutes, then frying at 280°C for 2 minutes, and finally frying at 220°C for 2 minutes;
[0054] S4, kneading, loosen the tea leaves and put them into a 40-type tea kneading machine for kneading. Knead in the order of "light-medium-heavy-light". Firstly, press the barrel lid to 80% of the height of the barrel and keep rolling for a long time. 2min; then continue to press down the lid to 60% of the height of the barrel, and keep kneading for 2.5min; then continue to press down the lid to 45% of the height of the barrel, and keep kneading for 2min; Lift the lid to 80% of the height of the barrel, and keep kneadin...
Embodiment 2
[0061] S1, picking fresh leaves, using tea leaves with first-grade tenderness;
[0062] S2, spread green, spread the fresh leaves evenly on the bamboo strips, and place the bamboo strips in a ventilated and dry room for 5 hours; the thickness of the fresh leaves spread evenly is 1cm;
[0063] S3, greening, using a greening machine to finish, first frying at 300°C for 2 minutes, then frying at 280°C for 2 minutes, and finally frying at 220°C for 3 minutes;
[0064] S4, kneading, loosen the tea leaves and put them into a 40-type tea kneading machine for kneading. Knead in the order of "light-medium-heavy-light". Firstly, press the barrel lid to 80% of the height of the barrel and keep rolling for a long time. 2.5min; then continue to press down the lid to 60% of the height of the barrel, and keep kneading for 2.3min; then press down the lid to 45% of the height of the barrel, and keep kneading for 2min; finally Lift the lid to 80% of the height of the barrel, and keep kneading ...
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Abstract
The invention discloses a processing method of Pukeng tea. The method includes the following steps: picking fresh leaves: picking the fresh leaves in grades according to tenderness; spreading the leaves: uniformly spreading the fresh leaves on bamboo strips, and performing drying in a ventilation and dry room for 3.5-5 h; performing enzyme deactivation: performing enzyme deactivation by using an iron pan or an enzyme deactivation machine, wherein the temperature is 220-300 DEG C, and the time is 5-10 min; performing twisting: performing twisting by using a twisting machine, wherein the time is8-10 min; performing primary drying: performing drying by using a dryer until the moisture content of the tea leaves is less than 12%; performing steaming: performing steaming by using a wooden steaming barrel, wherein the time is 35-40 min; performing secondary twisting: performing twisting by using a twisting machine, wherein the time is 8-10 min; performing pile fermentation: packing the tea leaves by using a cloth bag, knotting the bag mouth to form a tea bag, putting the tea bag on bamboo strips, and performing pile fermentation for 11-13 h; and performing secondary drying: performing drying by using a dryer until the moisture content of the tea leaves is less than 12% to obtain the finished tea. The method forms clear process parameters, makes the production standardized, solves theproblem of uneven quality of tea, and can also shorten the aging time and improve the efficiency.
Description
technical field [0001] The invention relates to the field of tea processing and production, and more specifically, relates to a processing method of Pukeng tea. Background technique [0002] Pukeng tea is a traditional tea product from Qingxin District, Qingyuan City, Guangdong Province. From the point of view of the production process, Pukeng tea belongs to the dark tea category, and its production process is relatively scattered, which can be roughly summarized as the processes of frying greens, rolling, drying and long-term aging. The making process of Pukeng tea was handed down by the local people using traditional tools in the era of backward economic development and material scarcity. Due to the variety of tea planted and the local climate and geographical conditions, the tea produced has certain representativeness and brand awareness in the local area. [0003] However, there are many problems in the production of Pukeng tea, which restrict the promotion of Pukeng t...
Claims
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Application Information
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