Production process of Jinguanyin tea

Abstract

The invention discloses a production process of Jinguanyin tea. The production process comprises the following steps: step 1, selecting fresh leaves; step 2, withering; step 3, rocking of green leaves; step 4, standing; step five, performing fixation; step 6, rolling; step 7, primarily wrapping and twisting; step 8, primary baking; step 9, re-wrapping and twisting; step 10, re-drying; through an artificial light energy withering method, the tea leaves are withered under a constant-temperature condition, the enzyme activity is effectively excited, the content of poor substances such as oxalic acid is reduced, and the quality of the tea leaves is improved; by heating and rocking the green leaves and accurately controlling the standing time, sufficient proceeding of chemical reactions in the tea leaves is promoted, the freshness and the mellowness of the tea leaves are improved, the oxalic acid content in the tea leaves is reduced, and the taste and the fragrance of the tea leaves are improved; and the processes of artificial light energy withering, heating rocking and the like are adopted, so that the method is not influenced by weather, large-scale production can be realized, the production cost is reduced, and the market competitiveness is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of tea processing, in particular to a production process of Jin Guanyin tea. Background Art

[0002] Traditional oolong tea, such as Anxi Tieguanyin, has a complex production process, takes a long time, and relies heavily on natural conditions. During the natural withering process, the enzyme activity in the tea leaves is difficult to maintain at an ideal temperature, resulting in a high content of undesirable substances such as oxalic acid in the tea leaves, which affects the taste of the tea leaves and the health of consumers. In addition, natural withering is greatly affected by the weather, which is not conducive to large-scale production.

[0003] Based on this, a production process of Jin Guanyin tea is designed. Summary of the invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a Jin Guanyin tea production process, which effectively solves the problems raised in the above background.

[0005] To achieve the above object, the present invention provides the following technical solution: a production process of Jin Guanyin tea, comprising the following steps: Step 1: Fresh leaf selection: Select fresh tea leaves as raw materials; Step 2, withering: artificial light energy withering method is adopted, using DC24V chip light source, and the light source switching of different withering time periods is realized through SD card programming, and the withering temperature is kept constant at 32°C. The whole process lasts for 3 hours; Step 3, shaking: use a heating integrated green making machine to shake the green tea three times, the first shaking takes 5-10 minutes, the second shaking takes 45-90 minutes, and the third shaking takes 90-120 minutes. After each shaking, let it stand for 60-120 minutes. Step 4, let the tea stand: let the tea stand for 60 minutes for the first time, 90-120 minutes for the second time, and 60-90 minutes for the third time. During the standing process, enzymatic fermentation occurs inside the tea leaves, and undesirable substances such as oxalic acid are volatilized; Step 5, killing: using high temperature killing method, the temperature in the drum is set to 250°C, the killing time is 15 minutes, to kill leaf cells, prevent polyphenols from oxidizing, and release moisture in the leaves; Step 6: Rolling: Roll the tea leaves after withering, which is divided into three steps: light, heavy, and light. The total time is about 7-8 minutes, so that the tea leaves are formed into strips; Step 7, initial wrapping and kneading: put the rolled tea leaves into a cloth tea bag and put it into a wrapping and kneading machine for initial wrapping and kneading for 5-10 minutes, so that the tea leaves are initially formed into a hemispherical shape; Step 8, initial baking: Break up the tea leaves after initial wrapping and kneading, and use a baking machine for initial baking, repeat three times, breaking up after each baking, until the water content of the tea leaves is moderate; Step 9, re-wrapping and kneading: put the tea leaves after the initial baking back into the cloth bag, put them into the bag-kneading machine for re-wrapping and kneading, repeating several times until the tea leaves are granular; Step 10, re-drying: the re-wrapped and kneaded tea leaves are finally dried at a temperature of 80-90°C for 2-3 hours to obtain the finished Golden Guanyin tea.

[0006] Preferably, in step three, the heating temperature is maintained at 32° C. during the shaking process to stimulate enzyme activity and promote chemical reactions inside the tea leaves.

[0007] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention realizes the withering of tea leaves under constant temperature conditions through artificial light withering method, effectively stimulates enzyme activity, reduces the content of undesirable substances such as oxalic acid, and improves the quality of tea leaves; 2. Heating and shaking the tea leaves and precisely controlling the standing time promote the full chemical reaction inside the tea leaves, increase the freshness and mellowness of the tea leaves, reduce the oxalic acid content in the tea leaves, and improve the taste and aroma of the tea leaves; 3. The use of artificial light withering and heating shaking processes is not affected by weather, can achieve large-scale production, reduce production costs, and improve market competitiveness; 4. The processes of high temperature withering, rolling, initial wrapping and rolling, repeated wrapping and rolling, and repeated baking are adopted to ensure the shaping and drying effects of the tea leaves and improve production efficiency. DETAILED DESCRIPTION

[0008] The technical solution of the present invention will be clearly and completely described below in conjunction with specific embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0009] The present invention provides a production process of golden guanyin tea, comprising the following steps: Step 1: Fresh leaf selection: Select fresh tea leaves as raw materials; Step 2, withering: artificial light energy withering method is adopted, using DC24V chip light source, and the light source switching of different withering time periods is realized through SD card programming, and the withering temperature is kept constant at 32°C. The whole process lasts for 3 hours; Step 3, shaking: use a heating integrated green making machine to shake the green tea three times, the first shaking takes 5-10 minutes, the second shaking takes 45-90 minutes, and the third shaking takes 90-120 minutes. After each shaking, let it stand for 60-120 minutes. Step 4, let the tea stand: let the tea stand for 60 minutes for the first time, 90-120 minutes for the second time, and 60-90 minutes for the third time. During the standing process, enzymatic fermentation occurs inside the tea leaves, and undesirable substances such as oxalic acid are volatilized; Step 5, killing: using high temperature killing method, the temperature in the drum is set to 250°C, the killing time is 15 minutes, to kill leaf cells, prevent polyphenols from oxidizing, and release moisture in the leaves; Step 6: Rolling: Roll the tea leaves after withering, which is divided into three steps: light, heavy, and light. The total time is about 7-8 minutes, so that the tea leaves are formed into strips; Step 7, initial wrapping and kneading: put the rolled tea leaves into a cloth tea bag and put it into a wrapping and kneading machine for initial wrapping and kneading for 5-10 minutes, so that the tea leaves are initially formed into a hemispherical shape; Step 8, initial baking: Break up the tea leaves after initial wrapping and kneading, and use a baking machine for initial baking, repeat three times, breaking up after each baking, until the water content of the tea leaves is moderate; Step 9, re-wrapping and kneading: put the tea leaves after the initial baking back into the cloth bag, put them into the bag-kneading machine for re-wrapping and kneading, repeating several times until the tea leaves are granular; Step 10, re-drying: the re-wrapped and kneaded tea leaves are finally dried at a temperature of 80-90°C for 2-3 hours to obtain the finished Golden Guanyin tea.

[0010] In step three of this embodiment, the heating temperature is maintained at 32° C. during the shaking process to stimulate enzyme activity and promote chemical reactions inside the tea leaves. Example

[0011] A production process of golden guanyin tea comprises the following steps: Step 1: Fresh leaf selection: Select fresh tea leaves as raw materials; Step 2, withering: artificial light energy withering method is adopted, using DC24V chip light source, and the light source switching of different withering time periods is realized through SD card programming, and the withering temperature is kept constant at 32°C. The whole process lasts for 3 hours; Step 3, shaking: using a heating integrated green making machine to shake the green tea three times, the first shaking lasts for 5 minutes, the second shaking lasts for 45 minutes, and the third shaking lasts for 90 minutes; Step 4, let the tea stand: let the tea stand for 60 minutes each time after shaking, 90 minutes for the second time, and 60 minutes for the third time. During the standing process, enzymatic fermentation occurs inside the tea leaves, and undesirable substances such as oxalic acid are volatilized; Step 5, killing: using high temperature killing method, the temperature in the drum is set to 250°C, the killing time is 15 minutes, to kill leaf cells, prevent polyphenols from oxidizing, and release moisture in the leaves; Step 6: Rolling: Roll the tea leaves after withering in three steps: light, heavy, and light, for a total of about 7 minutes, until the tea leaves are formed into strips; Step 7, initial wrapping and kneading: put the rolled tea leaves into a cloth tea bag and put it into a wrapping and kneading machine for initial wrapping and kneading for 5 minutes, so that the tea leaves are initially formed into a hemispherical shape; Step 8, initial baking: Break up the tea leaves after initial wrapping and kneading, and use a baking machine for initial baking, repeat three times, breaking up after each baking, until the water content of the tea leaves is moderate; Step 9, re-wrapping and kneading: put the tea leaves after the initial baking back into the cloth bag, put them into the bag-kneading machine for re-wrapping and kneading, repeating several times until the tea leaves are granular; Step 10, re-drying: the re-wrapped and kneaded tea leaves are finally dried at a temperature of 80°C for 2 hours to obtain the finished Jin Guanyin tea.

[0012] In step three of this embodiment, the heating temperature is maintained at 32° C. during the shaking process to stimulate enzyme activity and promote chemical reactions inside the tea leaves. Example

[0013] A production process of golden guanyin tea comprises the following steps: Step 1: Fresh leaf selection: Select fresh tea leaves as raw materials; Step 2, withering: artificial light energy withering method is adopted, using DC24V chip light source, and the light source switching of different withering time periods is realized through SD card programming, and the withering temperature is kept constant at 32°C. The whole process lasts for 3 hours; Step 3, shaking: using a heating integrated green making machine to shake the green tea three times, the first shaking lasts for 10 minutes, the second shaking lasts for 90 minutes, and the third shaking lasts for 120 minutes; Step 4, let the tea stand: let the tea stand for 60 minutes each time after shaking, 120 minutes for the second time, and 90 minutes for the third time. During the standing process, enzymatic fermentation occurs inside the tea leaves, and undesirable substances such as oxalic acid are volatilized; Step 5, killing: using high temperature killing method, the temperature in the drum is set to 250°C, the killing time is 15 minutes, to kill leaf cells, prevent polyphenols from oxidizing, and release moisture in the leaves; Step 6: Rolling: Roll the tea leaves after withering, which is divided into three steps: light, heavy, and light, with a total time of about 8 minutes, so that the tea leaves are formed into strips; Step 7, initial wrapping and kneading: put the rolled tea leaves into a cloth tea bag and put it into a wrapping and kneading machine for initial wrapping and kneading for 10 minutes, so that the tea leaves are initially formed into a hemispherical shape; Step 8, initial baking: Break up the tea leaves after initial wrapping and kneading, and use a baking machine for initial baking, repeat three times, breaking up after each baking, until the water content of the tea leaves is moderate; Step 9, re-wrapping and kneading: put the tea leaves after the initial baking back into the cloth bag, put them into the bag-kneading machine for re-wrapping and kneading, repeating several times until the tea leaves are granular; Step 10, re-drying: the re-wrapped and kneaded tea leaves are finally dried at a temperature of 90°C for 3 hours to obtain the finished Golden Guanyin tea.

[0014] In step three of this embodiment, the heating temperature is maintained at 32° C. during the shaking process to stimulate enzyme activity and promote chemical reactions inside the tea leaves. Example

[0015] A production process of golden guanyin tea comprises the following steps: Step 1: Fresh leaf selection: Select fresh tea leaves as raw materials; Step 2, withering: artificial light energy withering method is adopted, using DC24V chip light source, and the light source switching of different withering time periods is realized through SD card programming, and the withering temperature is kept constant at 32°C. The whole process lasts for 3 hours; Step 3, shaking: using a heating integrated green making machine to shake the green tea three times, the first shaking takes 8 minutes, the second shaking takes 68 minutes, and the third shaking takes 105 minutes; Step 4, let the tea stand: let the tea stand for 60 minutes for the first time, 105 minutes for the second time, and 75 minutes for the third time. During the standing process, enzymatic fermentation occurs inside the tea leaves, and undesirable substances such as oxalic acid are volatilized; Step 5, killing: using high temperature killing method, the temperature in the drum is set to 250°C, the killing time is 15 minutes, to kill leaf cells, prevent polyphenols from oxidizing, and release moisture in the leaves; Step 6: Rolling: Roll the tea leaves after withering, which is divided into three steps: light, heavy, and light, with a total time of about 7.5 minutes, so that the tea leaves are formed into strips; Step 7, initial wrapping and kneading: put the rolled tea leaves into a cloth tea bag and put it into a wrapping and kneading machine for initial wrapping and kneading for 8 minutes, so that the tea leaves are initially formed into a hemispherical shape; Step 8, initial baking: Break up the tea leaves after initial wrapping and kneading, and use a baking machine for initial baking, repeat three times, breaking up after each baking, until the water content of the tea leaves is moderate; Step 9, re-wrapping and kneading: put the tea leaves after the initial baking back into the cloth bag, put them into the bag-kneading machine for re-wrapping and kneading, repeating several times until the tea leaves are granular; Step 10, re-drying: the re-wrapped and kneaded tea leaves are finally dried at a temperature of 85°C for 2.5 hours to obtain the finished Jin Guanyin tea.

[0016] In step three of this embodiment, the heating temperature is maintained at 32° C. during the shaking process to stimulate enzyme activity and promote chemical reactions inside the tea leaves. Example

[0017] A production process of golden guanyin tea comprises the following steps: Step 1: Fresh leaf selection: Select fresh tea leaves as raw materials; Step 2, withering: artificial light energy withering method is adopted, using DC24V chip light source, and the light source switching of different withering time periods is realized through SD card programming, and the withering temperature is kept constant at 32°C. The whole process lasts for 3 hours; Step 3, shaking: using a heating integrated green making machine to shake the green for three times, the first shaking for 6 minutes, the second shaking for 50 minutes, and the third shaking for 100 minutes; Step 4, let the tea stand: let the tea stand for 60 minutes for the first time, 95 minutes for the second time, and 65 minutes for the third time. During the standing process, enzymatic fermentation occurs inside the tea leaves, and undesirable substances such as oxalic acid are volatilized; Step 5, killing: using high temperature killing method, the temperature in the drum is set to 250°C, the killing time is 15 minutes, to kill leaf cells, prevent polyphenols from oxidizing, and release moisture in the leaves; Step 6: Rolling: Roll the tea leaves after withering in three steps: light, heavy, and light, for a total of about 7 minutes, until the tea leaves are formed into strips; Step 7, initial wrapping and kneading: put the rolled tea leaves into a cloth tea bag and put it into a wrapping and kneading machine for initial wrapping and kneading for 6 minutes, so that the tea leaves are initially formed into a hemispherical shape; Step 8, initial baking: Break up the tea leaves after initial wrapping and kneading, and use a baking machine for initial baking, repeat three times, breaking up after each baking, until the water content of the tea leaves is moderate; Step 9, re-wrapping and kneading: put the tea leaves after the initial baking back into the cloth bag, put them into the bag-kneading machine for re-wrapping and kneading, repeating several times until the tea leaves are granular; Step 10, re-drying: the re-wrapped and kneaded tea leaves are finally dried at a temperature of 83° C. for 2.3 hours to obtain the finished Jin Guanyin tea.

[0018] In step three of this embodiment, the heating temperature is maintained at 32° C. during the shaking process to stimulate enzyme activity and promote chemical reactions inside the tea leaves.

[0019] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0020] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A production process of Jin Guanyin tea, characterized in that: The following steps are involved: Step 1: Fresh leaf selection: Select fresh tea leaves as raw materials; Step 2, withering: artificial light energy withering method is adopted, using DC24V chip light source, and the light source switching of different withering time periods is realized through SD card programming, and the withering temperature is kept constant at 32°C. The whole process lasts for 3 hours; Step 3, shaking: use a heating integrated green making machine to shake the green tea three times, the first shaking takes 5-10 minutes, the second shaking takes 45-90 minutes, and the third shaking takes 90-120 minutes. After each shaking, let it stand for 60-120 minutes. Step 4, let the tea stand: let the tea stand for 60 minutes each time after shaking, 90-120 minutes for the second time, and 60-90 minutes for the third time. During the standing process, enzymatic fermentation occurs inside the tea leaves, and undesirable substances such as oxalic acid are volatilized; Step 5, killing: using high temperature killing method, the temperature in the drum is set to 250°C, the killing time is 15 minutes, to kill leaf cells, prevent polyphenols from oxidizing, and release moisture in the leaves; Step 6: Rolling: Roll the tea leaves after withering, which is divided into three steps: light, heavy, and light. The total time is about 7-8 minutes, so that the tea leaves are formed into strips; Step 7, initial wrapping and kneading: put the rolled tea leaves into a cloth tea bag and put it into a wrapping and kneading machine for initial wrapping and kneading for 5-10 minutes, so that the tea leaves are initially formed into a hemispherical shape; Step 8, initial baking: Break up the tea leaves after initial wrapping and kneading, and use a baking machine for initial baking, repeat three times, breaking up after each baking, until the water content of the tea leaves is moderate; Step 9, re-wrapping and kneading: put the tea leaves after the initial baking back into the cloth bag, put them into the bag-kneading machine for re-wrapping and kneading, repeating several times until the tea leaves are granular; Step 10, re-drying: the re-wrapped and kneaded tea leaves are finally dried at a temperature of 80-90°C for 2-3 hours to obtain the finished Golden Guanyin tea.

2. A process for producing golden guanyin tea according to claim 1, characterized in that: In step three, the heating temperature is maintained at 32° C. during the shaking process to stimulate enzyme activity and promote chemical reactions inside the tea leaves.