Preparation method of Taoyuan big-leaf tea

Abstract

The invention belongs to the field of tea making, and particularly relates to a Taoyuan big-leaf tea preparation method which comprises the following steps: S1, picking: new tea which just sprouts from the first five days to the last eight days of the Qingming Festival, the tea leaves are primarily developed from one bud and one leaf to one bud and two leaves, the content of one bud and two leaves is 20% or below, and the length is 8-9 cm; s2, withering: spreading the fresh tea leaves in the S1, and sprinkling water with the spreading thickness of 6-8 cm; the water content of the fresh leaves is 80-85%; s3, performing fixation: putting the fresh tea leaves in the S2 into a fixation machine, and performing fixation at the fixation temperature of 200-250 DEG C for 3-4 minutes so as to obtain fixation tea leaves; s4, performing rolling: putting the tea leaves subjected to fixation in S3 into a rolling machine while the tea leaves are hot, and performing rolling; the method has the beneficial effects of standardization and suitability for large-scale production; multiple times of rolling are matched with cake pressing, so that more tea juice can flow out, and the tea cakes are more fragrant when naturally fermented in the later period.

Description

Technical Field

[0001] The invention belongs to the field of tea making, in particular to a method for preparing Taoyuan large-leaf tea. Background Art

[0002] Taoyuan big leaf tea has now become a unique local fine tea variety in Taoyuan County, Hunan Province. All kinds of tea made from Taoyuan big leaf tea are emerald green, fresh and fragrant. In October 2005, Taoyuan big leaf tea was awarded the national origin product protection, and the "Wild Tea King" made from big leaf tea has obtained the national geographical indication certification.

[0003] However, the traditional large-leaf tea processing method still has shortcomings. It cannot better control the temperature and time required for each processing step, and it does not have the striping, glazing and sorting steps, which makes it difficult to ensure the quality of large-leaf tea, and is not convenient for large-scale processing and production, and it is difficult to meet market demand. Summary of the invention

[0004] Based on the technical problems existing in the background technology, the present invention proposes a Taoyuan large-leaf tea processing method.

[0005] A Taoyuan large-leaf tea processing method proposed by the present invention comprises the following steps: S1: Picking: New tea leaves that have just sprouted from five days before to eight days after Qingming Festival. The tea leaves are mainly one bud and one leaf or one bud and two leaves that are just beginning to unfold. The proportion of one bud and two leaves is less than 20%, and the length is 8-9cm; S2: Withering, spreading the fresh tea leaves described in S1 and sprinkling water, with a thickness of 6-8 cm; until the moisture content of the fresh leaves reaches 80-85%; S3: Fixing: putting the fresh tea leaves in S2 into a fixing machine for fixing, the fixing temperature is 200-250°C, the fixing time is 3-4 minutes, and the fixed tea leaves are obtained; S4: rolling: placing the tea leaves after withering in S3 while still hot in a rolling machine for rolling; S5: Pressing tea cakes: placing the tea leaves rolled in S4 on a cake pressing device, adjusting the pressure of the cake pressing machine to 50-60 kg / ㎡, and making cake tea; S6, drying, the tea cakes after film removal are placed on the dryer for drying. The tea leaves are placed in a single layer during drying, the hot air temperature is controlled between 70-74℃, and the tea leaves are turned over every 6-8 minutes until the moisture content is ≤6%; S7, packing, place at room temperature for 2-5 hours after drying, and control the indoor humidity within 20% before packing.

[0006] Preferably, when pressing the tea, the leaves are placed in multiple rows and the overall thickness of the tea leaves is flattened to 1 / 3-1 / 4 of the original thickness.

[0007] Preferably, in S4, the first kneading is for 15 minutes without pressure; the second kneading is for the first 8 minutes without pressure and slightly pressurized for the last 7 minutes; the third kneading is for 7 minutes with half pressure and heavier pressure for the last 8 minutes; the fourth kneading is for 20 minutes with heavy pressure.

[0008] The invention has the beneficial effects of standardization and is suitable for large-scale production; multiple kneading and cake pressing can make more tea juice flow out, so that the tea cakes are more fragrant when they are naturally fermented in the later stage. DETAILED DESCRIPTION Embodiment 1

[0009] A Taoyuan large-leaf tea processing method, characterized in that it comprises the following steps: S1: Picking: New tea leaves that have just sprouted from five days before to eight days after Qingming Festival. The tea leaves are mainly one bud and one leaf or one bud and two leaves that are just beginning to unfold. The proportion of one bud and two leaves is less than 20%, and the length is 8-9cm; S2: Withering, spreading the fresh tea leaves described in S1 and sprinkling water, with a thickness of 8 cm; until the moisture content of the fresh leaves reaches 80-85%; S3: Fixing: putting the fresh tea leaves in S2 into a fixing machine for fixing, the fixing temperature is 250°C, the fixing time is 4 minutes, and the fixed tea leaves are obtained; S4: rolling: placing the tea leaves after withering in S3 while still hot in a rolling machine and rolling them multiple times; S5: Pressing tea cakes: placing the tea leaves rolled in S4 on a cake pressing device, adjusting the pressure of the cake pressing machine to 50-60 kg / ㎡, and making cake tea; S6, drying, the tea cakes after film removal are placed on the dryer for drying. The tea leaves are placed in a single layer during drying, the hot air temperature is controlled between 74°C, and the tea leaves are turned over every 6-8 minutes until the moisture content is ≤6%; S7, packing, place at room temperature for 2-5 hours after drying, and control the indoor humidity within 20% before packing.

[0010] When pressing tea, the leaves are placed in multiple rows and the overall thickness of the tea leaves is flattened to 1 / 3-1 / 4 of the original thickness.

[0011] In S4, the first kneading is for 15 minutes without pressure; the second kneading is for the first 8 minutes without pressure and then slightly pressurized for the next 7 minutes; the third kneading is for 7 minutes with half pressure and then heavier pressure for the next 8 minutes; the fourth kneading is for 20 minutes with heavy pressure. Embodiment 2

[0012] A Taoyuan large-leaf tea processing method, characterized in that it comprises the following steps: S1: Picking: New tea leaves that have just sprouted from five days before to eight days after Qingming Festival. The tea leaves are mainly one bud and one leaf or one bud and two leaves that are just beginning to unfold. The proportion of one bud and two leaves is less than 20%, and the length is 8-9cm; S2: Withering, spreading the fresh tea leaves described in S1 and sprinkling water, with a thickness of 6 cm, until the moisture content of the fresh leaves reaches 80%; S3: Fixing: Put the fresh tea leaves in S2 into a fixing machine for fixing, the fixing temperature is 200°C, the fixing time is 3 minutes, and the fixed tea leaves are obtained; S4: rolling: placing the tea leaves after withering in S3 in a rolling machine while still hot and rolling them multiple times; S5: Pressing tea cakes: placing the tea leaves rolled in S4 on a cake pressing device, adjusting the pressure of the cake pressing machine to 50-60 kg / ㎡, and making cake tea; S6, drying, the tea cakes after film removal are placed on the dryer for drying. The tea leaves are placed in a single layer during drying, the hot air temperature is controlled at 70°C, and the tea leaves are turned over every 6 minutes until the moisture content is ≤6%; S7, packing, drying and placing at room temperature for 2 hours, indoor humidity is controlled within 20% before packing.

[0013] When pressing tea, the leaves are placed in multiple rows and the overall thickness of the tea leaves is flattened to 1 / 3-1 / 4 of the original thickness.

[0014] In S4, the first kneading is for 15 minutes without pressure; the second kneading is for the first 8 minutes without pressure and then slightly pressurized for the next 7 minutes; the third kneading is for 7 minutes with half pressure and then heavier pressure for the next 8 minutes; the fourth kneading is for 20 minutes with heavy pressure. Embodiment 3

[0015] A Taoyuan large-leaf tea processing method, characterized in that it comprises the following steps: S1: Picking: New tea leaves that have just sprouted from five days before to eight days after Qingming Festival. The tea leaves are mainly one bud and one leaf or one bud and two leaves that are just beginning to unfold. The proportion of one bud and two leaves is less than 20%, and the length is 8-9cm; S2: Withering, spreading the fresh tea leaves described in S1 and sprinkling water, with a thickness of 7 cm; until the moisture content of the fresh leaves reaches 80-85%; S3: Fixing: Put the fresh tea leaves in S2 into a fixing machine for fixing, the fixing temperature is 225°C, the fixing time is 3.2 min, and the fixed tea leaves are obtained; S4: rolling: placing the tea leaves after withering in S3 while still hot in a rolling machine for rolling; S5: Pressing tea cakes: placing the tea leaves rolled in S4 on a cake pressing device, adjusting the pressure of the cake pressing machine to 50-60 kg / ㎡, and making cake tea; S6, drying, the tea cakes after film removal are placed on the dryer for drying. The tea leaves are placed in a single layer during drying, the hot air temperature is controlled between 72°C, and the tea leaves are turned over every 6-8 minutes until the moisture content is ≤6%; S7, packing, drying and placing at room temperature for 3.2 hours, indoor humidity is controlled within 20% before packing.

[0016] When pressing tea, the leaves are placed in multiple rows and the overall thickness of the tea leaves is flattened to 1 / 3-1 / 4 of the original thickness.

[0017] In S4, the first kneading is for 15 minutes without pressure; the second kneading is for the first 8 minutes without pressure and then slightly pressurized for the next 7 minutes; the third kneading is for 7 minutes with half pressure and then heavier pressure for the next 8 minutes; the fourth kneading is for 20 minutes with heavy pressure.

Claims

1. A Taoyuan large leaf tea processing method, characterized in that: The following steps are involved: S1: Picking: New tea leaves that have just sprouted from five days before to eight days after Qingming Festival. The tea leaves are mainly one bud and one leaf or one bud and two leaves that are just beginning to unfold. The proportion of one bud and two leaves is less than 20%, and the length is 8-9cm; S2: Withering, spreading the fresh tea leaves described in S1 and sprinkling water, with a thickness of 6-8 cm; until the moisture content of the fresh leaves reaches 80-85%; S3: Fixing: putting the fresh tea leaves in S2 into a fixing machine for fixing, the fixing temperature is 200-250°C, the fixing time is 3-4 minutes, and the fixed tea leaves are obtained; S4: rolling: placing the tea leaves after withering in S3 while still hot in a rolling machine for rolling; S5: Pressing tea cakes: placing the tea leaves rolled in S4 on a cake pressing device, adjusting the pressure of the cake pressing machine to 50-60 kg / ㎡, and making cake tea; S6, drying, the tea cakes after film removal are placed on the dryer for drying, the tea leaves are placed in a single layer during drying, the hot air temperature is controlled between 70-74℃, and the tea leaves are turned over every 6-8 minutes until the moisture content is ≤6%; S7, packing, place at room temperature for 2-5 hours after drying, and control the indoor humidity within 20% before packing.

2. The method for processing Taoyuan large leaf tea according to claim 1, characterized in that: When pressing tea, the leaves are placed in multiple rows and the overall thickness of the tea leaves is flattened to 1 / 3-1 / 4 of the original thickness.

3. The Taoyuan large leaf tea processing method according to claim 1, characterized in that: In S4, the first kneading is for 15 minutes without pressure; the second kneading is for the first 8 minutes without pressure and then slightly pressurized for the next 7 minutes; the third kneading is for 7 minutes with half pressure and then heavier pressure for the next 8 minutes; the fourth kneading is for 20 minutes with heavy pressure.