Tea leaf processing technology

Abstract

The invention is suitable for the technical field of tea leaf processing, and particularly relates to a tea leaf processing technology which comprises the steps that tea leaf picking time is determined, tea leaf picking standards are established, tea leaves are picked according to the picking standards, and the picking standards comprise a tea leaf picking method, a tea leaf picking part and a tea leaf picking form; the picked tea leaves are cleaned, the cleaned tea leaves are placed on preset tools for natural withering, the preset tools at least comprise a bamboo mat, a withering groove and a withering frame, a green leaf rocking machine is adjusted to preset parameters, and the tea leaves are subjected to green leaf rocking for multiple times. The tea is glittering and translucent in soup color and clear in taste level after being boiled, integrates the grass and tree fragrance of black tea and the unique stale fragrance and deep sense of dark tea, brings pleasant fragrance feeling, shows rich layering sense in taste, has the refreshing and light characteristics of the black tea and also has the rich and thick taste of the dark tea, and the taste of the black tea is improved. And the taste bud feels pleasant and challenge.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, in particular to a tea processing technology. Background Art

[0002] The tea processing technology covers several key steps from picking to packaging and preservation. First, when determining the picking time, the temperature and tea variety must be considered in order to formulate appropriate picking standards to ensure the freshness and quality of the tea. The picked tea leaves are cleaned and naturally withered to remove impurities and increase the softness of the tea. Then, the tea is rolled and twisted to release its aroma and connotation. During the fermentation process, the temperature and humidity are controlled to promote changes in the internal substances of the tea. Finally, the tea is baked to improve its stability and taste. Finally, in the packaging and preservation stages, appropriate packaging materials and methods are selected to properly store the tea and maintain its quality and taste. These process links are interconnected to ensure that the tea is processed into high-quality, good-tasting tea products.

[0003] The black tea produced according to the existing black tea processing technology has a relatively simple taste and cannot have the fragrance of green tea and the floral fragrance of jasmine like jasmine tea. Therefore, "how to combine the taste of black tea and dark tea" is the technical problem that the present invention needs to solve. Summary of the invention

[0004] The purpose of the present invention is to provide a tea processing technology to solve the problem of "how to combine the taste of black tea and dark tea" raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions: A tea processing process, comprising: S100: Determine the tea picking time, establish tea picking standards, and pick tea according to the picking standards, wherein the picking standards include: tea picking methods, parts and forms; S200: washing the picked tea leaves, and placing the washed tea leaves on a preset tool for natural withering, wherein the preset tool at least includes: a bamboo mat, a withering trough and a withering rack, adjusting a tea-shaking machine to preset parameters, and shaking the tea leaves several times; S300: placing the tea leaves after shaking on a rolling machine for rolling, and after rolling, transferring the tea leaves to a fermentation room for fermentation for 3 to 6 hours, and then drying; S400: Spread the tea leaves on the steam machine and process them with high-temperature steam. The steam temperature is 90-100°C and the processing time is 30 seconds to 2 minutes.

[0006] S500: Put the tea leaves into the drying room for fermentation to produce golden flowers; S600: Re-fire the tea leaves and the finished black tea golden flower together, the re-fire temperature is controlled at 60-80℃, and the time is 10-20 minutes.

[0007] Furthermore, the S100 includes: According to the picking standards, the time and frequency of tea picking are determined.

[0008] Further, the S200 includes: The tea leaves are spread on the preset tool, wherein the thickness of the tea leaves is 1 cm to 2 cm.

[0009] Furthermore, the preset parameters in S200 include: Speed: adjust the speed of the shaking machine to 10-20 revolutions per minute; Working time: set the working time of the shaking machine to 20 minutes; Interval time: after each shaking, the interval time is 1-2 hours, and the shaking should be repeated several times.

[0010] Further, the S300 includes: Determine the speed, kneading time and pressure of the kneading machine, adjust the temperature of the fermentation room to 15-25℃, and the humidity is usually controlled at 60% to 80%.

[0011] Compared with the prior art, the present invention has the following beneficial effects: The tea produced by the present invention has a crystal clear soup color and a distinct taste after brewing. It combines the herbaceous aroma of black tea with the unique aged fragrance and deep feeling of dark tea, bringing a pleasant aroma feeling. In terms of taste, the tea shows a rich sense of layering, with both the refreshing and light characteristics of black tea and the rich and thick taste of dark tea, making the taste buds feel pleasant and challenging. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 A flowchart of the tea processing technology provided by the embodiment of the present invention. DETAILED DESCRIPTION

[0013] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0014] In Example 1, Figure 1 The tea processing technology implementation process provided by the embodiment of the present invention is shown, and is described in detail below: S100: Determine the tea picking time, establish tea picking standards, and pick tea according to the picking standards, wherein the picking standards include: tea picking methods, parts and forms.

[0015] The picking time for black tea is generally from March to May in spring, when the new buds of tea trees are growing vigorously and the black tea is soft and green. The black tea picked at this time is of better quality. At the same time, it is also necessary to determine the picking standards for tea leaves. The picking methods include: manual picking or mechanical picking, and the picking parts include: single bud (only picking the buds of the tea tree, without leaves), one bud and one leaf (a bud and a leaf) and one bud and two leaves, etc. The picking shapes include: the picked black tea should be complete, green, without damage, pests or diseases, and the shape of the black tea should be regular, not too long or too short.

[0016] S200: Clean the picked tea leaves and place the cleaned tea leaves on preset tools for natural withering, wherein the preset tools include at least: a bamboo mat, a withering trough and a withering rack, adjust the tea-tea-shaking machine to preset parameters, and shake the tea leaves several times.

[0017] The picked black tea is washed, and the specific washing method is not limited; after washing, the black tea is placed in a withering trough for natural withering. The benefit of withering is that it can make the black tea lose some moisture, keep the leaves soft, and facilitate shaking; the next step is to continue shaking the black tea. The benefit of shaking is that it can effectively promote the partial fermentation of the black tea, forming its unique color, aroma and taste, laying the foundation for subsequent rolling and drying processes.

[0018] S300: S300: Place the tea leaves after shaking on a rolling machine for rolling. After rolling, transfer the tea leaves to a fermentation room for fermentation for 3 to 6 hours and then dry.

[0019] Rolling is an important step in tea processing, especially in making black tea. The main purpose of rolling is to roll the black tea leaves into strips, destroy the cell tissue of the black tea, and promote the overflow of the internal juice, thereby forming a unique tea aroma and tea flavor; after rolling, the black tea is transferred to the fermentation room.

[0020] S400: Spread the tea leaves on the steam machine and process them with high-temperature steam. The steam temperature is 90-100°C and the processing time is 30 seconds to 2 minutes.

[0021] The tea leaves are spread out using a steam engine and then processed using high-temperature steam. After the processing is completed, the tea leaves need to be dried. Drying here is not necessary and is determined by the actual state of the black tea.

[0022] S500: Put the tea leaves into the drying room for fermentation to produce golden flowers.

[0023] When tea leaves are placed in a drying room, under appropriate conditions of temperature, humidity and air circulation, fungi will grow in the tea leaves. The scientific name is Eurotium cristatum, which is a beneficial fungus commonly known as "golden flower".

[0024] S600: Re-fire the tea leaves and the finished black tea golden flower together, the re-fire temperature is controlled at 60-80℃, and the time is 10-20 minutes.

[0025] Re-heat the black tea and the finished black tea golden flower and stir-fry.

[0026] In Example 2, the S100 is described in detail as follows: S101: Determine the time and frequency of tea picking according to the picking standard.

[0027] After determining the picking standards, the black tea leaves are picked, and the time and frequency of picking are also determined. Since spring tea grows rapidly, the buds can be picked multiple times, and the frequency of picking needs to be determined according to the growth rate.

[0028] In Example 3, the S200 is described in detail as follows: S201: Spreading the tea leaves on the preset tool, wherein the thickness of the tea leaves is 1 cm to 2 cm.

[0029] Spread the black tea on a bamboo mat, withering trough or withering rack, with a thickness of 1 cm to 2 cm.

[0030] In Example 4, the preset parameters in S200 are described in detail as follows: Speed: adjust the speed of the shaking machine to 10-20 revolutions per minute; Working time: set the working time of the shaking machine to 20 minutes; Interval time: after each shaking, the interval time is 1-2 hours, and the shaking should be repeated several times.

[0031] Adjust the shaking machine to the above parameters and shake the black tea as described above.

[0032] In Example 5, the S300 is described in detail as follows: Determine the speed, kneading time and pressure of the kneading machine, adjust the temperature of the fermentation room to 15-25℃, and the humidity is usually controlled at 60% to 80%.

[0033] Adjust the speed and pressure of the rolling machine, determine the rolling time, and after the rolling is completed, transfer the black tea to the fermentation room.

[0034] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0035] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

[0036] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A tea processing process, characterized in that: The process comprises: S100: Determine the tea picking time, establish tea picking standards, and pick tea according to the picking standards, wherein the picking standards include: tea picking methods, parts and forms; S200: washing the picked tea leaves, and placing the washed tea leaves on a preset tool for natural withering, wherein the preset tool at least includes: a bamboo mat, a withering trough and a withering rack, adjusting a tea-shaking machine to preset parameters, and shaking the tea leaves several times; S300: placing the tea leaves after shaking on a rolling machine for rolling, and after rolling, transferring the tea leaves to a fermentation room for fermentation for 3 to 6 hours, and then drying; S400: Spread the tea leaves on the steam machine and process them with high-temperature steam. The steam temperature is 90-100°C and the processing time is 30 seconds to 2 minutes. S500: Put the tea leaves into the drying room for fermentation to produce golden flowers; S600: Re-fire the tea leaves and the finished black tea golden flower together, the re-fire temperature is controlled at 60-80℃, and the time is 10-20 minutes.

2. The tea processing technology according to claim 1, characterized in that: The S100 includes: According to the picking standards, the time and frequency of tea picking are determined.

3. The tea processing technology according to claim 1, characterized in that: The S200 includes: The tea leaves are spread on the preset tool, wherein the thickness of the tea leaves is 1 cm to 2 cm.

4. The tea processing technology according to claim 3, characterized in that: The preset parameters in S200 include: Speed: adjust the speed of the shaking machine to 10-20 revolutions per minute; Working time: set the working time of the shaking machine to 20 minutes; Interval time: after each shaking, the interval time is 1-2 hours, and the shaking should be repeated several times.

5. The tea processing technology according to claim 1, characterized in that: The S300 includes: Determine the speed, kneading time and pressure of the kneading machine, adjust the temperature of the fermentation room to 15-25℃, and the humidity is usually controlled at 60% to 80%.

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