Processing method of cyanine tea

Abstract

The invention discloses a processing method of cyanine tea. The processing method of the cyanine tea comprises the following steps of picking, light withering (sunlight or composite spectrum), fixation, low-temperature withering, high-temperature fixation, hot rolling, primary baking, shaping, piling and moistening. After the tea leaves are pressed, taking out the tea bodies from the mold, and carrying out natural drying or baking treatment; refining, carrying out quality inspection on semi-finished products, removing impurities such as tea stems and tea pieces, then grading the treated tea leaves according to the quality of the tea leaves, and packaging the tea leaves through packaging materials meeting food contact grade standards after grading; according to the processing method of the anthocyanin tea, the problems that the process of the anthocyanin tea is unstable and the traditional skill is endangered to be lost are solved, and a new process tea product with the traditional culture attribute and the modern drink attribute is provided for the industry.

Description

TECHNICAL FIELD

[0001] The present application relates to a processing method of a cyanine tea, and belongs to the technical field of processing and application of the cyanine tea. BACKGROUND

[0002] The cyanine tea generally refers to tea leaves with unique floral fragrance and green tea characteristics, and its manufacturing process combines the traditional process of green tea and the innovative technology of green tea.

[0003] In the evolution process of the traditional six tea categories, there is a transition history of nearly 800 years from green tea to black tea, and Changde Taoyuan County, which has a unique position in tea history, records and witnesses the development process. There is an overstep between black tea and green tea. Liu Yuxi's West Mountain Lanruo Tea Song (about 805) once recorded the process of the first appearance of the fried green tea in Changde Taoyuan. With the passage of time, about 1593, the pine tea frying green tea process was introduced in Taoyuan. Occasionally, the rudiment of black tea, cyanine tea, was found due to the improper implementation. Later, the law was gradually discovered, and it was said that black tea originated from the supply of export merchants in Hunan who advocated the production of black tea. Until 1865, Taoyuan black tea was exported in large quantities.

[0004] Currently, traditional black tea and green tea are precious historical legacies, each with its own characteristics. Black tea has sweet and mellow red soup and red leaves, but it is not as fresh and refreshing as green tea. Green tea has fresh and refreshing green leaves and green soup, but it is not as sweet and mellow as black tea. In the development of green tea and black tea, there is a cyanine tea process in the transition. The cyanine tea process is unstable and the traditional skills are on the verge of extinction. SUMMARY

[0005] In this embodiment, a processing method of cyanine tea is provided to solve the problem in the prior art that traditional black tea and green tea are precious historical legacies, each with its own characteristics. Black tea has sweet and mellow red soup and red leaves, but it is not as fresh and refreshing as green tea. Green tea has fresh and refreshing green leaves and green soup, but it is not as sweet and mellow as black tea. In the development of green tea and black tea, there is a cyanine tea process in the transition. The cyanine tea process is unstable and the traditional skills are on the verge of extinction.

[0006] The present application realizes the above-mentioned purpose through the following technical scheme. A processing method of cyanine tea comprises the following steps: S1, picking, when the tea tree new shoots form buds and appear to pinch the shoots and one bud with three or four leaves, picking is performed; S2, light wilting (sunlight or composite spectrum), the fresh leaves picked are spread under the sunlight or wilted using hot air combined with composite spectrum in rainy weather, so as to evaporate water, make the tea leaves lose part of the water, soften the leaves, reduce the grassy smell, and promote the transformation of the internal substances of the tea leaves, laying a good foundation for the subsequent process. The wilting degree needs to be moderate, and too light or too heavy will affect the quality of the tea leaves; S3, Touching the Green Tea, which involves alternating between shaking and airing the tea leaves. Shaking causes friction and oxidation on the edges of the tea leaves, forming the unique "green leaves with red edges"; airing allows the tea leaves to gradually recover their vitality, preparing for the next shaking. S4, low-temperature withering, placing the fresh leaves in specific equipment and environment under specific temperature, humidity, ventilation and other conditions to promote the evaporation of water, volume reduction, softening of leaves, and changes in the contents, thereby promoting the formation of tea quality; S5, high temperature fixing, by frying the tea leaves at a high temperature above 180 degrees Celsius to terminate the fermentation process and fix the quality of the tea leaves; S6, hot rolling, when the tea leaves are still at a relatively high temperature, the withered leaves are placed in a rolling machine and rolled through the squeezing and grinding action of the machine; S7, initial drying, using charcoal drying or machine drying, the temperature and time must be strictly controlled to ensure the quality and taste of the tea; S8, piling up the dried tea leaves to form a pile of a certain height. In order to ensure uniform fermentation of the tea leaves, the pile needs to be turned regularly; S9. Re-drying: After the tea leaves are piled and moistened, they are dried by charcoal drying or machine drying. The temperature and time must be strictly controlled to ensure the quality and taste of the tea leaves. S10, refining, quality inspection, and then the processed tea leaves are graded according to the quality of the tea leaves. After grading, the tea leaves are packaged using food contact grade packaging materials.

[0007] Furthermore, the tea leaves in step (S1) are usually picked in the early morning or when the temperature is low, so as to maintain the freshness and quality of the tea leaves. During the picking process, the tea leaves should be prevented from coming into contact with a large amount of water and kept as dry as possible.

[0008] Furthermore, during the drying of the tea leaves in step (S2), the degree of drying needs to be moderate, the daylight range needs to be selected, and the composite spectrum for rainy weather needs to be set.

[0009] Furthermore, the temperature, humidity and time must be strictly controlled during the tea leaf-melting process in step (S3) to promote further transformation of substances inside the tea leaves and form the unique aroma and taste of the tea.

[0010] Furthermore, the low-temperature withering in step (S4) can be divided into different stages. In the first stage, the room temperature is controlled at 22-35°C, the humidity is 60%, and the withering is carried out for 8-12 hours. In the second and third stages, the room temperature is controlled at 15-35°C, the humidity is 50%, and the withering is carried out for 8-12 hours respectively. During the withering process, air circulation needs to be maintained to ensure uniform loss of moisture inside the tea leaves and smooth progress of biochemical reactions.

[0011] Furthermore, the low temperature in the step (S6) is controlled at 80-120 degrees Celsius.

[0012] Furthermore, the rolling machine in step (S6) has a leaf capacity of about 80 catties per barrel, a commonly used rotation speed of 40-70 rpm, and a rolling time of 15-50 minutes.

[0013] Furthermore, in the step (S8), the tea leaves are piled up and weighed to ensure that the weight of each portion of tea meets the predetermined specification requirements. The tea leaves are divided into different small piles according to the type, grade and predetermined molding specifications of the tea leaves for subsequent processing.

[0014] Furthermore, in the step (S10), the tea leaves that have passed the inspection are packaged. The packaging material should have good sealing and moisture-proof properties to protect the tea leaves from the influence of the external environment. The name, specifications, production date, shelf life and other information of the tea leaves should be marked on the packaging to facilitate consumers to identify and purchase.

[0015] The beneficial effects of the present invention are as follows: the processing method of the flower green tea in the present invention overcomes the problems of unstable process of flower green tea and the endangered loss of traditional skills, and provides the industry with new process tea products with traditional cultural attributes and modern pinyin attributes. The tea products have the characteristics of both black and green tea, with mottled flower green leaves. Ancient books include peach blossom tea, green phoenix marrow, purple rosy vine, and golden red tea soup with rich floral and fruity fragrance and honey flavor. It has been lost in the market for various reasons; it has the cultural and historical attributes of intangible cultural heritage; its flavor is unique and more competitive in the market; it improves the utilization rate of summer and autumn tea, increases the rate of green tea leaves falling from trees, increases the income of tea farmers and tea companies, meets the edible needs of users, and has broad market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 Flow chart of the method of the present invention. DETAILED DESCRIPTION

[0017] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not 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 efforts are within the scope of protection of the present invention. Example

[0018] A method for processing cyanidin tea, comprising the following steps: S1. Picking: When the new shoots of the tea tree form buds, and there are pincer shoots and one bud with three or four leaves; S2. Light withering (sunlight or composite spectrum): The picked fresh leaves are spread out in the sun or withered with hot air combined with composite spectrum in rainy weather (ZL202121650482.7). This evaporates moisture, causing the tea leaves to lose some moisture, soften the leaves, and reduce the grassy smell. At the same time, it promotes the transformation of the tea's internal substances, laying a good foundation for subsequent processes. The degree of withering should be moderate; too light or too heavy will affect the quality of the tea. S3, Touching the Green Tea, which involves alternating between shaking and airing the tea leaves. Shaking causes friction and oxidation on the edges of the tea leaves, forming the unique "green leaves with red edges"; airing allows the tea leaves to gradually recover their vitality, preparing for the next shaking. S4, low-temperature withering, placing the fresh leaves in specific equipment and environment under specific temperature, humidity, ventilation and other conditions to promote the evaporation of water, volume reduction, softening of leaves, and changes in the contents, thereby promoting the formation of tea quality; S5, high temperature fixing, by frying the tea leaves at a high temperature above 180 degrees Celsius to terminate the fermentation process and fix the quality of the tea leaves; S6, hot rolling, when the tea leaves are still at a relatively high temperature, the withered leaves are placed in a rolling machine and rolled through the squeezing and grinding action of the machine; S7, initial drying, using charcoal drying or machine drying, the temperature and time must be strictly controlled to ensure the quality and taste of the tea; S8, piling up the dried tea leaves to form a pile of a certain height. In order to ensure uniform fermentation of the tea leaves, the pile needs to be turned regularly; S9. Re-drying: After the tea leaves are piled and moistened, they are dried by charcoal drying or machine drying. The temperature and time must be strictly controlled to ensure the quality and taste of the tea leaves. S10, refining, quality inspection, and then the processed tea leaves are graded according to the quality of the tea leaves. After grading, the tea leaves are packaged using food contact grade packaging materials.

[0019] Furthermore, the tea leaves in step (S1) are usually picked in the early morning or when the temperature is low, so as to maintain the freshness and quality of the tea leaves. During the picking process, the tea leaves should be prevented from coming into contact with a large amount of water and kept as dry as possible.

[0020] Furthermore, during the drying of the tea leaves in step (S2), the degree of drying must be moderate; too light or too heavy will affect the quality of the tea leaves.

[0021] Furthermore, the temperature, humidity and time must be strictly controlled during the tea leaf-melting process in step (S3) to promote further transformation of substances inside the tea leaves and form the unique aroma and taste of the tea.

[0022] Furthermore, the low-temperature withering in step (S4) can be divided into different stages. In the first stage, the room temperature is controlled at 22-35°C, the humidity is 60%, and the withering is carried out for 8-12 hours. In the second and third stages, the room temperature is controlled at 15-35°C, the humidity is 50%, and the withering is carried out for 8-12 hours respectively. During the withering process, air circulation needs to be maintained to ensure uniform loss of moisture inside the tea leaves and smooth progress of biochemical reactions.

[0023] Furthermore, the low temperature in the step (S6) is controlled at 80-120 degrees Celsius.

[0024] Furthermore, the rolling machine in step (S6) has a leaf capacity of about 80 catties per barrel, a commonly used rotation speed of 40-50 rpm, and a rolling time of 15-50 minutes.

[0025] Furthermore, in the step (S8), the tea leaves are piled up and weighed to ensure that the weight of each portion of tea meets the predetermined specification requirements. The tea leaves are divided into different small piles according to the type, grade and predetermined molding specifications of the tea leaves for subsequent processing.

[0026] Furthermore, in the step (S10), the tea leaves that have passed the inspection are packaged. The packaging material should have good sealing and moisture-proof properties to protect the tea leaves from the influence of the external environment. The name, specifications, production date, shelf life and other information of the tea leaves should be marked on the packaging to facilitate consumers to identify and purchase.

[0027] The above-mentioned processing method of this type of flower green tea overcomes the problems of unstable technology and endangered loss of traditional skills of flower green tea, and provides the industry with new-process tea products with traditional cultural attributes and modern pinyin attributes. The tea products have the characteristics of both red and green tea, with mottled flower green leaves. Ancient books include peach blossom tea, green phoenix marrow, purple rosy vine, and golden red tea soup with rich floral and fruity fragrance and honey flavor. It has been lost in the market for various reasons; it has the cultural and historical attributes of intangible cultural heritage; its unique flavor is more competitive in the market. Example

[0028] A method for processing cyanidin tea, comprising the following steps: S1. Picking: When the new shoots of the tea tree form buds, and there are pincer shoots and one bud with three or four leaves; S2. Light withering (sunlight or composite spectrum): The picked fresh leaves are spread out in the sun or withered with hot air combined with composite spectrum in rainy weather (ZL202121650482.7). This evaporates moisture, causing the tea leaves to lose some moisture, soften the leaves, and reduce the grassy smell. At the same time, it promotes the transformation of the tea's internal substances, laying a good foundation for subsequent processes. The degree of withering should be moderate; too light or too heavy will affect the quality of the tea. S3, Touching the Green Tea, which involves alternating between shaking and airing the tea leaves. Shaking causes friction and oxidation on the edges of the tea leaves, forming the unique "green leaves with red edges"; airing allows the tea leaves to gradually recover their vitality, preparing for the next shaking. S4, low-temperature withering, placing the fresh leaves in specific equipment and environment under specific temperature, humidity, ventilation and other conditions to promote the evaporation of water, volume reduction, softening of leaves, and changes in the contents, thereby promoting the formation of tea quality; S5, high temperature fixing, by frying the tea leaves at a high temperature above 180 degrees Celsius to terminate the fermentation process and fix the quality of the tea leaves; S6, hot rolling, when the tea leaves are still at a relatively high temperature, the withered leaves are placed in a rolling machine and rolled through the squeezing and grinding action of the machine; S7, initial drying, using charcoal drying or machine drying, the temperature and time must be strictly controlled to ensure the quality and taste of the tea; S8, piling up the dried tea leaves to form a pile of a certain height. In order to ensure uniform fermentation of the tea leaves, the pile needs to be turned regularly; S9. Re-drying: After the tea leaves are piled and moistened, they are dried by charcoal drying or machine drying. The temperature and time must be strictly controlled to ensure the quality and taste of the tea leaves. S10, refining, quality inspection, and then the processed tea leaves are graded according to the quality of the tea leaves. After grading, the tea leaves are packaged using food contact grade packaging materials.

[0029] Furthermore, the tea leaves in step (S1) are usually picked in the early morning or when the temperature is low, so as to maintain the freshness and quality of the tea leaves. During the picking process, the tea leaves should be prevented from coming into contact with a large amount of water and kept as dry as possible.

[0030] Furthermore, during the drying of the tea leaves in step (S2), the degree of drying must be moderate; too light or too heavy will affect the quality of the tea leaves.

[0031] Furthermore, the temperature, humidity and time must be strictly controlled during the tea leaf-melting process in step (S3) to promote further transformation of substances inside the tea leaves and form the unique aroma and taste of the tea.

[0032] Furthermore, the low-temperature withering in step (S4) can be divided into different stages. In the first stage, the room temperature is controlled at 22-35°C, the humidity is 60%, and the withering is carried out for 8-12 hours. In the second and third stages, the room temperature is controlled at 15-35°C, the humidity is 50%, and the withering is carried out for 8-12 hours respectively. During the withering process, air circulation needs to be maintained to ensure uniform loss of moisture inside the tea leaves and smooth progress of biochemical reactions.

[0033] Further, the temperature of the low temperature in the step (S6) is controlled at 80-120 degrees Celsius, Further, the rolling machine in the step (S6) is about 80 kg per barrel of tea, and the commonly used rotating speed is 40-50 revolutions per minute, and the rolling time is 15-50 minutes.

[0034] Further, the step (S8) requires that the tea leaves are weighed after being piled up to ensure that the weight of each tea meets the predetermined specification requirements, and the tea leaves are divided into different small piles according to the type, grade and predetermined forming specification of the tea leaves, so as to be processed subsequently.

[0035] Further, the step (S10) packs the tea leaves that pass the inspection, and the packaging material should have good sealing and moisture-proof properties to protect the tea leaves from the external environment, and the packaging should be marked with the name, specification, production date, shelf life and other information of the tea leaves, so as to be identified and selected by consumers.

[0036] The above-mentioned processing method of the anthocyanin tea overcomes the problems of unstable anthocyanin tea process and traditional techniques on the verge of loss, and provides a new process tea product with traditional cultural attributes and modern pinyin attributes for the industry, the tea product has the characteristics of red and green tea, the anthocyanin spots on the leaf bottom, the ancient books have peach blossom tea, green phoenix core, purple star, tea soup gold red, has rich fruit fragrance and honey, and is abandoned in the community for various reasons; has the cultural and historical attributes of non-heritage; has unique flavor and more market competitiveness; improves the utilization rate of summer and autumn tea, improves the tea picking rate, improves the income of tea farmers and tea enterprises, meets the eating needs of users, and has broad market prospects.

[0037] It is apparent to those skilled in the art that the application is not limited to the details of the foregoing exemplary embodiments, and that the application can be implemented in other specific forms without departing from the spirit or essential characteristics of the application. Therefore, the embodiments should be considered in all respects as illustrative and not restrictive, and the scope of the application should be defined by the appended claims rather than by the foregoing description, and it is intended to encompass all changes falling within the meaning and scope of the equivalent elements of the claims. Any reference signs in the claims should not be considered as limiting the claims involved.

[0038] In addition, it should be understood that although the present specification is described in terms of embodiments, not every embodiment contains only one independent technical solution, and the description of the specification is only for the sake of clarity, and those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can be combined appropriately to form other embodiments that those skilled in the art can understand.

Claims

1. A method for processing cyanidin tea, characterized in that: The processing method of the cyanidin tea comprises the following steps: S1. Picking: When the new shoots of the tea tree form buds, and there are pincer shoots and one bud with three or four leaves; S2. Light withering (sunlight or composite spectrum): The picked fresh leaves are spread out in the sun or withered with hot air combined with composite spectrum in rainy weather. This evaporates moisture, causing the tea leaves to lose some moisture, soften the leaves, and reduce the grassy smell. At the same time, it promotes the transformation of the internal substances of the tea leaves, laying a good foundation for subsequent processes. The degree of withering should be moderate. Too light or too heavy will affect the quality of the tea. S3, Touching the Green Tea, which involves alternating between shaking and airing the tea leaves. Shaking causes friction and oxidation on the edges of the tea leaves, forming the unique "green leaves with red edges"; airing allows the tea leaves to gradually recover their vitality, preparing for the next shaking. S4, low-temperature withering, placing the fresh leaves in specific equipment and environment under specific temperature, humidity, ventilation and other conditions to promote the evaporation of water, volume reduction, softening of leaves, and changes in the contents, thereby promoting the formation of tea quality; S5, high temperature fixing, by frying the tea leaves at a high temperature above 180 degrees Celsius to terminate the fermentation process and fix the quality of the tea leaves; S6, hot rolling, when the tea leaves are still at a relatively high temperature, the withered leaves are placed in a rolling machine and rolled through the squeezing and grinding action of the machine; S7, initial drying, using charcoal drying or machine drying, the temperature and time must be strictly controlled to ensure the quality and taste of the tea; S8, piling up the dried tea leaves to form a pile of a certain height. In order to ensure uniform fermentation of the tea leaves, the pile needs to be turned regularly; S9, re-drying to dry thoroughly. After the tea leaves are pressed, the tea leaves are taken out of the mold and dried naturally or in an oven. S10, refining, quality inspection, and then the processed tea leaves are graded according to the quality of the tea leaves. After grading, the tea leaves are packaged using food contact grade packaging materials.

2. The method for processing cyan tea according to claim 1, wherein: The tea leaves in step (S1) are usually picked in the early morning or when the weather is relatively low, so as to maintain the freshness and quality of the tea leaves. During the picking process, the tea leaves should be prevented from coming into contact with a large amount of water and kept as dry as possible.

3. The method for processing cyan tea according to claim 1, wherein: During the drying process of the tea leaves in step (S2), the degree of drying must be moderate, and the selection of the daylight range and the setting of the composite spectrum for rainy weather must be moderate. Too light or too heavy will affect the quality of the tea leaves.

4. The method for processing cyan tea according to claim 1, wherein: The temperature, humidity and time must be strictly controlled during the tea leaf-touching process in step (S3) to promote further transformation of substances inside the tea leaves and form the unique aroma and taste of the tea.

5. The method for processing cyan tea according to claim 1, wherein: The low-temperature withering in the step (S4) can be carried out in different stages. In the first stage, the room temperature is controlled at 22-35°C, the humidity is 60%, and the withering is carried out for 8-12 hours. In the second and third stages, the room temperature is controlled at 15-35°C, the humidity is 50%, and the withering is carried out for 8-12 hours respectively. During the withering process, air circulation needs to be maintained to ensure uniform loss of moisture inside the tea leaves and smooth progress of biochemical reactions.

6. The method for processing cyan tea according to claim 1, wherein: The low temperature in the step (S6) is controlled at 80-120 degrees Celsius.

7. The method for processing cyan tea according to claim 1, characterized in that: The kneading machine in step (S6) has a leaf capacity of about 80 catties per barrel, a commonly used rotation speed of 40-70 rpm, and a kneading time of 15-50 minutes.

8. The method for processing cyan tea according to claim 1, wherein: In the step (S8), the tea leaves are piled up and weighed to ensure that the weight of each portion of tea meets the predetermined specification requirements. The tea leaves are divided into different small piles according to the type, grade and predetermined molding specifications of the tea leaves for subsequent processing.

9. The method for processing cyan tea according to claim 1, characterized in that: In the step (S10), the tea leaves that have passed the inspection are packaged. The packaging material should have good sealing and moisture-proof properties to protect the tea leaves from the influence of the external environment. The name, specifications, production date, shelf life and other information of the tea leaves should be marked on the packaging to facilitate consumers to identify and purchase.

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