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Variable-speed rolling process of curly green tea

A green tea and curling technology is applied in the field of variable-speed rolling technology of curling green tea, which can solve the problems of low rate of refining into tea, "ungreen color and bitter taste of tea leaves, etc." The effect of substance content reduction

Pending Publication Date: 2021-04-06
四川省茶业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to solve the problems in the prior art that the tea leaves are "not green in color, short in shape, turbid in soup, bitter in taste" and the rate of refined tea is low when preparing curly green tea, and to provide a curly green tea with variable speed. Kneading process, during the preparation of curly green tea, two variable-speed rollings are used, and different pressing stages are used in each variable-speed rolling, and different rolling strengths and speeds are used for different pressing stages, so that the shape of green tea is tight, fine and complete , The color is light green, the soup color is clear, the taste is fresh and sweet, thus significantly increasing the yield of tea and increasing the value of the product

Method used

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  • Variable-speed rolling process of curly green tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The fresh leaves of the tea are picked for spreading and killing. A 60-type drum-type continuous killing machine is used. The fixing temperature is 220°C and the killing time is 70 seconds. The amount of water is 55%.

[0020] After finishing, carry out the first variable speed kneading, adopt 55 type kneading machine, throwing leaves is suitable for 90% of kneading barrel capacity, the first step is air pressure for 15 minutes, the speed is 50 rpm; the second step is light pressure for 10 minutes, The rotation speed is 46 rpm; the third step is medium pressure for 10 minutes, and the rotation speed is 42 rpm; the fourth step is air pressure for 5 minutes, and the rotation speed is 44 rpm. After the first variable-speed kneading, dry the tea leaves for the second time. Use a continuous dryer or a drum frying machine at a temperature of 120°C for 5 minutes. After the second drying, the tea leaves will feel a little prickly and the color of the leaves will become dark. ,...

Embodiment 2

[0023] The fresh leaves of the tea are picked for spreading and killing. A 60-type drum-type continuous killing machine is used. The fixing temperature is 220°C and the killing time is 70 seconds. The amount of water is 60%.

[0024] After finishing, carry out the first variable speed kneading, adopt 55 type kneading machine, throwing leaves is suitable for 90% of kneading barrel capacity, the first step is air pressure for 15 minutes, the speed is 50 rpm; the second step is light pressure for 10 minutes, The rotation speed is 46 rpm; the third step is medium pressure for 10 minutes, and the rotation speed is 42 rpm; the fourth step is air pressure for 5 minutes, and the rotation speed is 44 rpm. After the first variable speed kneading, dry the tea leaves for the second time. Use a continuous dryer or a drum frying machine at a temperature of 125°C for 6 minutes. , the stems are still green. Cool and stack the tea until the moisture is redistributed evenly. Then use the 6CR...

Embodiment 3

[0027] The fresh leaves of the tea are picked for spreading and killing. A 60-type drum-type continuous killing machine is used. The fixing temperature is 220°C and the killing time is 70 seconds. The amount of water is 65%.

[0028] After finishing, carry out the first variable speed kneading, adopt 55 type kneading machine, throwing leaves is suitable for 90% of kneading barrel capacity, the first step is air pressure for 15 minutes, the speed is 50 rpm; the second step is light pressure for 10 minutes, The rotation speed is 46 rpm; the third step is medium pressure for 10 minutes, and the rotation speed is 42 rpm; the fourth step is air pressure for 5 minutes, and the rotation speed is 44 rpm. After the first variable speed kneading, dry the tea leaves for the second time, using a continuous dryer or a drum frying machine at a temperature of 130°C for 8 minutes. After the second drying, the tea leaves will feel a little prickly and the color of the leaves will become dark. ...

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Abstract

The invention discloses a variable-speed rolling process of curly green tea. The variable-speed rolling process comprises the steps of fresh leaf spreading, fixation, primary variable-speed rolling, secondary baking, secondary variable-speed rolling and drying. In the preparation process of the curly green tea, two times of variable-speed rolling are adopted, different pressurizing stages are adopted in each time of variable-speed rolling, and different rolling strengths and speeds are adopted according to different pressurizing stages, so that the finished green tea is compact and complete in appearance, light green in color, clear in soup color and fresh and sweet in taste, and the tea yield is remarkably increased; and the product value is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a curling green tea variable-speed rolling process. Background technique [0002] Green tea is the main tea in China, with an annual output of 100,000 tons of tea in the country. The output of green tea ranks first among the six major teas. Green tea is unfermented tea. It is characterized by clear soup and green leaves. Green tea has many shapes. There are mainly bar shape, flat shape, needle shape, curly shape and so on. Different shapes require different tea-making processes. The existing tea-making processes have problems in the preparation of curly-shaped green tea, and most of the prepared green teas show the shortcomings of "not green in color, short in shape, cloudy in soup, and bitter in taste" , the rate of refined tea is particularly low, and the proportion of secondary tea is high, resulting in low product value. Contents of the invention [0003] The objec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/12
CPCA23F3/12
Inventor 杨朝林席阳红蔡红兵陈莹彭章李力文秀翁健文周杰
Owner 四川省茶业集团股份有限公司
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