Gunpowder tea production process based on cold molding technology

Abstract

The invention discloses a gunpowder tea production process based on a cold molding technology, which comprises the following steps: preheating a final-panning machine, directly putting rolled and ground tea leaves into the final-panning machine, and when the tea leaves turn dark green from green, reducing the temperature, tightly holding the tea leaves by hands to form clusters, and shaking the tea leaves to be scattered, indicating that gross fire is completed; putting the tea leaves which are subjected to gross firing and cooled to the normal temperature into a cold molding pot, adjusting a frying plate, lightly holding the tea leaves with two hands, and pushing the tea leaves to the center of the pot to form a primary sphere; the invention relates to the technical field of tea processing, and through the steps of selecting fresh and dry tea leaves, preheating a final-panning machine, performing gross fire treatment, performing natural cooling, performing shaping in a cold shaping pot, performing screening and the like, the quality of gunpowder tea is ensured, and the processing efficiency of the gunpowder tea is improved. The application of the cold shaping technology avoids the possible problems of tea shape and quality caused by traditional high-temperature shaping.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, in particular to a pearl tea production process based on cold molding technology. Background Art

[0002] Pearl tea (also known as pearl tea) is a traditional Chinese tea product, famous for its unique spherical appearance and rich aroma. The traditional pearl tea production process usually includes steps such as rolling, drying, and shaping, but these methods have some shortcomings in practical application:

[0003] In traditional crafts, tea leaves often need to be heated during the shaping process to accelerate the drying and shaping of the tea leaves. However, high temperature operation can easily lead to irregular shapes of tea leaves, such as flat or loose shapes, which affects the appearance quality of the product.

[0004] In order to solve the above problems, the present invention proposes a pearl tea production process based on cold molding technology, which realizes efficient, stable and high-quality pearl tea production. Summary of the invention

[0005] The purpose of the present invention is to provide a pearl tea production process based on cold molding technology, aiming to solve the above-mentioned problems existing in the prior art.

[0006] The technical solution of the present invention to achieve the above-mentioned purpose is a pearl tea production process based on cold molding technology, comprising the following steps:

[0007] S1. Choose fresh and dry tea leaves and ensure that they are free of impurities;

[0008] S2. Preheat the Huiguo machine, put the rolled tea leaves directly into the Huiguo machine, and heat it with high heat;

[0009] S3. When the tea leaves turn from green to dark green, lower the temperature to 90℃. At this time, the leaves lose 80% of their water and the tea stems lose 70% of their water. Maintain the temperature at 90℃ and continue drying until the drying machine makes a rustling sound. At this time, the tea stems have lost 80% of their water. The tea leaves can be clenched into a ball by hand and can be shaken apart, indicating that the raw fire is complete.

[0010] S4, taking out the tea leaves that have been roasted, and cooling them naturally to room temperature;

[0011] S5. Put the tea leaves that have been roasted and cooled to room temperature into the cold shaping pot, adjust the stir-frying pan, gently hold the tea leaves with both hands, and push them to the center of the pot to form a preliminary ball shape;

[0012] S6. Adjust the angle of the stir-fry board every half an hour. After each adjustment, use both hands to gently gather the tea leaves to ensure that the tea leaves are evenly shaped.

[0013] S7. During the entire shaping process, continue to gently push the tea leaves with your hands to ensure that the tea leaves gradually form a firm ball shape to complete the pearl tea shape.

[0014] Preferably, after the shaping is completed, the formed pearl tea is screened to remove unqualified products to ensure product quality.

[0015] Preferably, in step S2, the pot machine is preheated to 120°C, and the temperature of the high fire is 120°C.

[0016] Preferably, in step S5, the stir-frying plate is adjusted so that the stir-frying plate can push the tea leaves to the highest position.

[0017] Preferably, the angle is adjusted each time in step S6 and does not change by more than 5°.

[0018] Preferably, during the shaping process of pearl tea, when pushing the tea leaves with your hands, the movements should be gentle to avoid using excessive force which may damage the tea leaves.

[0019] Preferably, the cold molding process avoids any heating operation to ensure that the ambient temperature is moderate and to prevent high temperature from affecting the shape and quality of the tea leaves.

[0020] The beneficial effects of the present invention are:

[0021] 1. The quality of the pearl tea is ensured by selecting fresh and dried tea leaves, preheating the pot machine, rough fire treatment, natural cooling, shaping in a cold molding pot, screening and other steps. The application of cold molding technology avoids the problems in tea shape and quality that may be caused by traditional high-temperature molding.

[0022] 2. By adjusting the angle of the stir-frying plate and gently pushing it by hand, the tea leaves are gradually formed into a compact ball, which improves the forming rate and appearance quality of the pearl tea.

[0023] 3. By regularly adjusting the angle of the stir-frying board and manually assisting in shaping, we ensure that each batch of pearl tea can meet consistent quality standards. In addition, the screening step further guarantees the pass rate of the final product.

[0024] 4. When pushing the tea leaves with your hands, be gentle and avoid using excessive force to break the tea leaves, thus ensuring the integrity and beauty of the pearl tea.

[0025] 5. Avoid heating during the cold shaping process to effectively prevent the pearl tea from becoming flat, shiny, or loose, and ensure that the pearl tea has good shape and structural stability. DETAILED DESCRIPTION

[0026] The present invention will be further described below in conjunction with the embodiments.

[0027] Example:

[0028] Preheat the Huiguo machine: Preheat the Huiguo machine to about 120 degrees.

[0029] Add tea leaves: Put the rolled green tea (about 2 kg) directly into the tea maker and heat it at 120℃.

[0030] Observe the color change: When the tea leaves change from green to dark green, lower the temperature to around 90 degrees.

[0031] Continue drying: Maintain the temperature at about 90 degrees and continue drying until the teapot machine makes a rustling sound, at which time the water loss of the tea stems has reached 80%.

[0032] Cooling: Take out the tea leaves that have finished being roasted, and let them cool naturally to room temperature, ready for the cold shaping stage.

[0033] Cold styling steps

[0034] Initial pushing and pressing: Place the tea leaves that have been roasted and cooled to room temperature into a cold shaping pot. Adjust the angle of the stir-fry plate to about 30 degrees. Use both hands to gently hold the tea leaves and push them to the center of the pot to form a preliminary ball.

[0035] Regular adjustment: adjust the angle of the stir-fry board every half an hour, and each adjustment should not exceed 5 degrees. At the same time, use both hands to gather the tea leaves to ensure that the tea leaves are evenly shaped.

[0036] Keep pushing: During the entire shaping process, keep gently pushing the tea leaves with your hands to ensure that the tea leaves gradually form a tight ball.

[0037] Final inspection: After the shaping is completed, carefully check the shape and firmness of each pearl tea to ensure that each pearl tea is evenly compacted, and screen and remove unqualified products.

[0038] The above embodiments are only for illustrating the technical concept and features of the present invention, and their purpose is to enable people familiar with the technology to understand the content of the present invention and implement it accordingly, and they cannot be used to limit the protection scope of the present invention. Any equivalent changes or modifications made according to the spirit of the present invention should be included in the protection scope of the present invention.

Claims

1. A pearl tea production process based on cold molding technology, characterized in that: The following steps are involved: S1. Choose fresh and dry tea leaves and make sure they are free of impurities; S2. Preheat the Huiguo machine, put the rolled tea leaves directly into the Huiguo machine, and heat it with high heat; S3. When the tea leaves turn from green to dark green, lower the temperature to 90℃. At this time, the leaves lose 80% of their water and the tea stems lose 70% of their water. Maintain the temperature at 90℃ and continue drying until the drying machine makes a rustling sound. At this time, the tea stems have lost 80% of their water. The tea leaves can be clenched into a ball by hand and can be shaken apart, indicating that the raw fire is complete. S4, taking out the tea leaves that have been roasted, and cooling them naturally to room temperature; S5. Put the tea leaves that have been cooked and cooled to room temperature into the cold shaping pot, adjust the stir-frying pan, gently hold the tea leaves with both hands, and push them to the center of the pot to form a preliminary ball shape; S6. Adjust the angle of the stir-fry board every half an hour. After each adjustment, use both hands to gently gather the tea leaves to ensure that the tea leaves are evenly shaped. S7. During the entire shaping process, continue to gently push the tea leaves with your hands to ensure that the tea leaves gradually form a firm ball shape to complete the pearl tea shape.

2. The process for producing pearl tea based on cold molding technology according to claim 1, characterized in that: After the shaping is completed, the formed pearl tea will be screened to remove unqualified products to ensure product quality.

3. The process for producing pearl tea based on cold molding technology according to claim 2, characterized in that: In step S2, the hot pot machine is preheated to 120°C, and the temperature of the high fire is 120°C.

4. The pearl tea production process based on cold molding technology according to claim 1 is characterized in that: In step S5, the stir-frying plate is adjusted so that the stir-frying plate can push the tea leaves to the highest position.

5. The process for producing pearl tea based on cold molding technology according to claim 1, characterized in that: In step S6, the angle is adjusted to change by no more than 5° each time.

6. The process for producing pearl tea based on cold molding technology according to claim 1, characterized in that: When shaping the pearl tea, be gentle when pushing the tea leaves with your hands to avoid using excessive force that may damage the tea leaves.

7. The process for producing pearl tea based on cold molding technology according to claim 1, characterized in that: Avoid any heating operation during the cold shaping process to ensure that the ambient temperature is moderate and to prevent high temperature from affecting the shape and quality of the tea.