Tea processing method

A technology of tea processing and tea leaves, which is applied in the processing field of Ziyunting Que tongue tea, can solve the problems of low product quality and poor consistency, achieve the effects of flat and straight shape, reduce the influence of human factors, and save time

CN1663409AInactive Publication Date: 2005-09-07刘晓海
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2005-09-07
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention relates to the method for preparing nutritious buck wheat milk tea beverage which comprises the steps of fresh leaf processing, water-removing, airing, sorting the strips, shaping, spreading, drying, refining and fragrance extracting.
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Description

technical field

[0001] The invention relates to a processing method of tea, in particular to a processing method of Ziyunting Quege tea. Background technique

[0002] Ziyunting Que tongue tea is refined from fresh leaves with one bud and one leaf first exhibited before Qingming in Wanyuan area of ​​Sichuan Province. Green and bright. The bottom of the leaf is tender and even, just like the tongue of a tit, so it is called Ziyunting Bu tongue tea, which is a local high-end famous tea.

[0003] The processing method of existing Ziyunting sparrow tongue tea is carried out successively according to the following steps:

[0004] (1) Stacking of fresh leaves: Stack the selected fresh leaves for 3-6 hours to make them wither naturally;

[0005] (2) Finishing: Finish in a finishing pot at 180-200°C for about 3 minutes, and let it cool in time after it is out of the pot;

[0006] (3) Strip shaping: first trim the strips in a strip shaping machine at 140-160°C, then press and shap...

Examples

Embodiment 1

[0028] (1) Treatment of fresh leaves: in a special withering machine, the selected fresh leaves are withered for 35 minutes by mechanical blowing to make them lose their freshness;

[0029] (2) Greening: In the greening machine with a temperature of 215°C, it is quickly and continuously greened at high temperature, and the fresh leaves are quickly cooked and killed by the effect of steam heat. destruction of tea leaves;

[0030] (3), cool air: after the fresh leaves are greened, cool them with a fan in time to keep them green;

[0031] (4), stripping: stripping in a stripping machine with a temperature of 150°C for 3 minutes;

[0032] (5) Shaping: Shaping in a shaping pot with a temperature of 125°C, pressing for 3 minutes, taking out the pressing rod, and letting the tea leaves continue to stir-fry in the pot for 2 minutes, until the tea leaves are 80% dry and then out of the pot;

[0033] (6) Cooling: Spread the tea leaves out of the pot for 1 hour, so that the moisture in...

Embodiment 2

[0037] (1) Treatment of fresh leaves: in a special withering machine, the selected fresh leaves are withered for 45 minutes by mechanical blowing to make them lose their freshness;

[0038] (2) Greening: In a greening machine with a temperature of 220°C, it is rapidly and continuously greened at high temperature, and the fresh leaves are quickly cooked and evenly cooked by the effect of steam heat, and it can be out of the pot after 1 minute;

[0039] (3), cool air: after the fresh leaves are greened, cool them with a fan in time to keep them green;

[0040] (4), stripping: stripping in a stripping machine with a temperature of 160°C for 3.5 minutes;

[0041] (5) Shaping: Shaping in a shaping pot with a temperature of 130°C, pressing for 3.5 minutes, taking out the pressing rod, letting the tea leaves continue to stir-fry in the pot for 2.5 minutes, until the tea leaves are 80% dry and then out of the pot;

[0042] (6) Cooling: Spread the tea leaves out of the pot for 50 minu...

Embodiment 3

[0046] (1) Treatment of fresh leaves: in a special withering machine, the selected fresh leaves are withered for 55 minutes by mechanical blast to make them lose their freshness;

[0047] (2) Greening: In a greening machine with a temperature of 225°C, it is rapidly and continuously greened at high temperature, and the fresh leaves are quickly cooked and evenly cooked by the effect of steam heat, and it can be out of the pot after 1 minute;

[0048] (3), cool air: after the fresh leaves are greened, cool them with a fan in time to keep them green;

[0049] (4), stripping: stripping in a stripping machine with a temperature of 155°C for 3 minutes;

[0050] (5) Shaping: Shaping in a shaping pot with a temperature of 135°C, pressing for 3 minutes, taking out the pressure rod, and letting the tea leaves continue to stir-fry in the pot for 2 minutes, until the tea leaves are 80% dry and then out of the pot;

[0051] (6) Cooling: Spread the shaped tea leaves for 1.5 hours, so that ...