Tea leaf green removing method

Abstract

The invention discloses a tea leaf green removing method which comprises the following steps of cleaning and drying Baise stones, then putting the Baise stones in a stainless steel throwing and stewing boiler with a thermometer, the putting the boiler on a fire table, and performing heating to a set temperature; adding fresh tea leaves in the heated boiler, uniformly mixing the tea leaves with theBaise stones through a throwing and shaking technology, and then performing covering and stewing killing with a great quantity of water vapour overflowing toward a boiler mouth after stewing killing;and then uncovering, performing throwing killing until the fresh tea leaves lose weight to 45 percent, then stopping heating, moving the boiler away from the fire table, utilizing waste heat to perform secondary throwing killing, taking the tea leaves out of the boiler after throwing killing, blowing off water with a fan, and separating the tea leaves from the Baise stones to obtain the tea leaves, the weight of which are lost to 33-37 percent, after green removal. In the tea leaf green removing method, by utilizing the advantages of rapidness in heat transfer speed, enough temperature resistance and constant-temperature energy and capability of dissolution at a temperature of about 1000 DEG C of the Baise stones, the Baise stones are added in the tea leaf green removing process, so thatthe tea leaves are more uniformly heated in the green removing process, and the phenomena of burnt edge, burnt leaves and the like are avoided.

Description

technical field

[0001] The invention belongs to the technical field of tea making, and in particular relates to a method of tea greening. Background technique

[0002] Tea is a traditional drink that people like, especially green tea, because it keeps the bright green appearance color and natural nutrients, it is especially popular in the market. The processing of tea leaves needs to go through processes such as fixing, rolling, and drying. Among them, the fixing process of tea leaves is an important step in the processing process. At present, the traditional manual pot-type de-enzyming technology is the most common in the high-grade green tea de-enzyming process. However, in this traditional manual production process, it is difficult to control the temperature of the pot by artificially controlling the temperature according to the program flow. It is easy to cause the leaf temperature to rise too long. Long, the tea polyphenols in the tea will undergo an enzymatic reaction...

Examples

Embodiment 1

[0016] The process flow chart of this embodiment is as figure 2 shown.

[0017] Clean and dry 2000g of "Baise Stone", then put it in a stainless steel stewing pot with a thermometer, then place the pot on a fire platform and heat it to 250°C.

[0018] Put 200g of fresh tea leaves into the heated pot, mix the tea leaves with "Baise Stone" through the shaking process, and then cover and simmer for 100s until a large amount of water vapor overflows the pot mouth; uncover the pot cover, Throwing continuously until fresh tea leaves lose weight to 45% (throwing time is 3 minutes), then stop heating, move the pot away from the fire platform, use residual heat to carry out second throwing, throwing for 100s until the fresh leaves lose water to 35%. pot, and then quickly use a fan to disperse the water, quickly separate the tea leaves from the "Baise Stone" and then cool them down, so as to obtain the green tea leaves for kneading, which look like image 3 As shown in the figure: it...

Embodiment 2

[0020] Clean and dry 4000g of "Baise Stone", then put it in a stainless steel stewing pot with a thermometer, place it on a fire platform, and heat it to 260°C.

[0021] Put 400g of fresh tea leaves into the heated pot, mix the tea leaves with "Baise Stone" by throwing and shaking, then cover and simmer for 100s, until a large amount of water vapor overflows the pot mouth, uncover the pot cover, and then Throw continuously until fresh tea leaves lose weight to 45% (throwing time is 3min), then stop heating, pot is moved away from the fire platform, utilize residual heat to carry out secondary throwing until fresh leaves lose weight to 33% (leaf color is dark green, Hand-knead the leaves are soft, slightly sticky and knead into a ball. The green gas disappears and the tea leaves are slightly fragrant) out of the pot, and then quickly use a fan to disperse the water and heat, and quickly separate the tea from the "Baise Stone" Heat radiation and cool down to obtain the tea leave...

Embodiment 3

[0023] Clean and dry 6000g of "Baise Stone", then put it in a stainless steel stewing pot with a thermometer, then place the pot on a fire platform and heat it to 280°C.

[0024] Put 600g of fresh tea leaves into the heated pot, mix the tea leaves with "Baise Stone" by throwing and shaking, then cover and simmer for 100s, until a large amount of water vapor overflows the pot mouth, then uncover the pot cover, Then continue to kill until the fresh tea leaves lose weight to 45% (throwing time is 3min), then stop heating, move the pot away from the fire platform, use the residual heat to carry out second throwing, kill for 1min, until the fresh leaves lose weight to 37% (The leaf color is dark green, the leaves are soft when pinched by hand, slightly sticky and form into balls by hand, the green gas disappears, and the tea leaves are slightly fragrant) Take it out of the pot, then use a fan to quickly disperse the water and heat, and quickly mix the tea leaves with After the "Bai...

technical field

[0001] The invention belongs to the technical field of tea making, and in particular relates to a method of tea greening. Background technique

[0002] Tea is a traditional drink that people like, especially green tea, because it keeps the bright green appearance color and natural nutrients, it is especially popular in the market. The processing of tea leaves needs to go through processes such as fixing, rolling, and drying. Among them, the fixing process of tea leaves is an important step in the processing process. At present, the traditional manual pot-type de-enzyming technology is the most common in the high-grade green tea de-enzyming process. However, in this traditional manual production process, it is difficult to control the temperature of the pot by artificially controlling the temperature according to the program flow. It is easy to cause the leaf temperature to rise too long. Long, the tea polyphenols in the tea will undergo an enzymatic reaction...

Examples

Embodiment 1

[0016] The process flow chart of this embodiment is as figure 2 shown.

[0017] Clean and dry 2000g of "Baise Stone", then put it in a stainless steel stewing pot with a thermometer, then place the pot on a fire platform and heat it to 250°C.

[0018] Put 200g of fresh tea leaves into the heated pot, mix the tea leaves with "Baise Stone" through the shaking process, and then cover and simmer for 100s until a large amount of water vapor overflows the pot mouth; uncover the pot cover, Throwing continuously until fresh tea leaves lose weight to 45% (throwing time is 3 minutes), then stop heating, move the pot away from the fire platform, use residual heat to carry out second throwing, throwing for 100s until the fresh leaves lose water to 35%. pot, and then quickly use a fan to disperse the water, quickly separate the tea leaves from the "Baise Stone" and then cool them down, so as to obtain the green tea leaves for kneading, which look like image 3 As shown in the figure: it...

Embodiment 2

[0020] Clean and dry 4000g of "Baise Stone", then put it in a stainless steel stewing pot with a thermometer, place it on a fire platform, and heat it to 260°C.

[0021] Put 400g of fresh tea leaves into the heated pot, mix the tea leaves with "Baise Stone" by throwing and shaking, then cover and simmer for 100s, until a large amount of water vapor overflows the pot mouth, uncover the pot cover, and then Throw continuously until fresh tea leaves lose weight to 45% (throwing time is 3min), then stop heating, pot is moved away from the fire platform, utilize residual heat to carry out secondary throwing until fresh leaves lose weight to 33% (leaf color is dark green, Hand-knead the leaves are soft, slightly sticky and knead into a ball. The green gas disappears and the tea leaves are slightly fragrant) out of the pot, and then quickly use a fan to disperse the water and heat, and quickly separate the tea from the "Baise Stone" Heat radiation and cool down to obtain the tea leave...

Embodiment 3

[0023] Clean and dry 6000g of "Baise Stone", then put it in a stainless steel stewing pot with a thermometer, then place the pot on a fire platform and heat it to 280°C.

[0024] Put 600g of fresh tea leaves into the heated pot, mix the tea leaves with "Baise Stone" by throwing and shaking, then cover and simmer for 100s, until a large amount of water vapor overflows the pot mouth, then uncover the pot cover, Then continue to kill until the fresh tea leaves lose weight to 45% (throwing time is 3min), then stop heating, move the pot away from the fire platform, use the residual heat to carry out second throwing, kill for 1min, until the fresh leaves lose weight to 37% (The leaf color is dark green, the leaves are soft when pinched by hand, slightly sticky and form into balls by hand, the green gas disappears, and the tea leaves are slightly fragrant) Take it out of the pot, then use a fan to quickly disperse the water and heat, and quickly mix the tea leaves with After the "Bai...

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