CN105767363A - Production technology of steamed Dianthus chinensis green tea - Google Patents
Production technology of steamed Dianthus chinensis green tea Download PDFInfo
- Publication number
- CN105767363A CN105767363A CN201610175395.8A CN201610175395A CN105767363A CN 105767363 A CN105767363 A CN 105767363A CN 201610175395 A CN201610175395 A CN 201610175395A CN 105767363 A CN105767363 A CN 105767363A
- Authority
- CN
- China
- Prior art keywords
- leaf
- steaming
- dianthus chinensis
- leaves
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 77
- 235000009569 green tea Nutrition 0.000 title claims abstract description 40
- 240000003421 Dianthus chinensis Species 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 57
- 235000013616 tea Nutrition 0.000 claims abstract description 38
- 238000001035 drying Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 27
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 27
- 241001330002 Bambuseae Species 0.000 claims description 27
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 27
- 239000011425 bamboo Substances 0.000 claims description 27
- 244000025254 Cannabis sativa Species 0.000 claims description 26
- 229910052878 cordierite Inorganic materials 0.000 claims description 19
- JSKIRARMQDRGJZ-UHFFFAOYSA-N dimagnesium dioxido-bis[(1-oxido-3-oxo-2,4,6,8,9-pentaoxa-1,3-disila-5,7-dialuminabicyclo[3.3.1]nonan-7-yl)oxy]silane Chemical compound [Mg++].[Mg++].[O-][Si]([O-])(O[Al]1O[Al]2O[Si](=O)O[Si]([O-])(O1)O2)O[Al]1O[Al]2O[Si](=O)O[Si]([O-])(O1)O2 JSKIRARMQDRGJZ-UHFFFAOYSA-N 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000003306 harvesting Methods 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 239000006228 supernatant Substances 0.000 abstract 2
- 238000010009 beating Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000000643 oven drying Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 239000008223 sterile water Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 206010010144 Completed suicide Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000302693 Phyllostachys nuda Species 0.000 description 1
- 235000014322 Phyllostachys nuda Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses production technology of a steamed Dianthus chinensis green tea, and belongs to the technical field of tea production. The steamed Dianthus chinensis green tea is made from tender Dianthus chinensis leaves and fresh tea leaves. The production technology includes the following steps: 1, picking: picking the tender Dianthus chinensis leaves and the fresh tea leaves for further use; 2, withering: selecting and screening the picked tender Dianthus chinensis leaves and fresh tea leaves, separately withering the Dianthus chinensis tender leaves and fresh tea leaves, and performing daylight withering and indoor withering alternately; 3, steaming: taking the withered Dianthus chinensis leaves to be mashed and filtered to obtain supernatant, pouring the supernatant into a steaming machine to be mixed with sterile water, heating the mixture to obtain steam, conducting fixation on the tea leaves, then putting the tea leaves into a leaf-beating machine for water loss; 4, initial baking; 5, rolling; 6, fry drying; 7, fine rubbing; and 8, oven drying and fragrance enhancing. The steam with the fragrance of the Dianthus chinensis leaves rapidly penetrates into the withered green tea leaves and Dianthus chinensis leaves, and a series of chemical reactions occur and reacted materials are left in the withered leaves, so that the prepared steamed Dianthus chinensis green tea is bright in color, high in nutritional value, combined with leaf fragrance and tea fragrance and unique in taste.
Description
Technical field
The present invention relates to Folium Camelliae sinensis manufacture technology field, particularly to a kind of processing technology steaming cordierite bamboo green tea.
Background technology
Green tea is with And Development of Tea Shoot for raw material, not fermented, first through green removing in high temperature, has killed various oxidase, has maintained Folium Camelliae sinensis green, then through kneading, dry and make, be that China's yield is maximum, drink most commonly used a kind of tea.Clear soup greenery are the common features of green tea quality.Green tea because of its dry tea in green, brew after millet paste be emerald green and gain the name at the bottom of dark green, leaf, green tea is generally divided into blue or green 4 kinds of parch, baking, dry in sun and steaming, tea bar rope (bodily form) tight knot of parch, color and luster perfume grayish green, dry, can give out after brewing similar fry Semen Castaneae, fry bean, Semen Maydis of underdoing, new fresh olive fragrance, when drinking, flavour is fresh pure；The slightly aobvious pine bubble of the tea bar rope of baking, Se Wurun, there is the fragrance toasting pure wheat bread, puffed rice, brew rear fragrance Gao Rui, flavour pure.The tea bodily form pine of dry in sun, mass colour, dry tea has and significantly shines taste, and this solarization taste is rendered as the fragrance that nature flowers and plants are pure and fresh, brews rear fragrance lasting, and flavour green grass or young crops is pure；Steam green grass or young crops and refer to that fresh leaf steam completes, steam blue or green fresh leaf to shine after kneading, dry, fry to dry, so fragrance, the same dry in sun of flavour feature, parch, baking are similar, only because the steam leaf breakage that completes is less, without fire taste, burning, the tea bar rope made, fragrance, flavour are all more pure neatly, therefore steam Folium Camelliae sinensis with its euchroic, true taste, it smells really good feature, find a good sale in the states such as Korea S, West Europe, the U.S., there is ripe and wide market prospect.
The development of existing steaming green tea is comparatively slow, its raw material is single, only using tea fresh leaves as raw material sources, cause effect and mouthfeel also comparatively single, even if adding other raw materials, make between raw material mutually coordinated also without a kind of suitable processing technique, interpenetrate, allow people realize beyond thought mouthfeel and effect, therefore, market need a kind of technique green tea and other raw materials are combined, thus producing a unprecedented steaming green tea.
Summary of the invention
The invention is intended to provide a kind of processing technology steaming cordierite bamboo green tea, to solve the deficiency of traditional handicraft.
A kind of steam cordierite bamboo green tea, Dianthus chinensis tender leaf and tea fresh leaves be that 1:8 ~ 1:5 makes according to weight ratio.
A kind of processing technology steaming cordierite bamboo green tea, sequentially includes the following steps: step one, plucks: fine day plucks calculogenesis bamboo tender leaf then the morning, selects stout and strong bud three, four leaf standby；The tea fresh leaves that fine day plucks bud one, two leaf morning is standby；
Step 2, wither: Dianthus chinensis tender leaf and tea fresh leaves after harvesting wither respectively after picking and picking, daylight withers and withers and hocket in indoor, Dianthus chinensis tender leaf and tea fresh leaves are uniformly spread in bamboo plaque, time is 10 ~ 15min, move into indoor afterwards to wither, time is 0.5 ~ 1h, repeats to obtain Dianthus chinensis withering leaf and green tea withering leaf for 2 ~ 3 times；
Step 3, steaming green grass or young crops: take out the Dianthus chinensis withering leaf of processing total amount 2 ~ 3%, smashed to pieces, it is filtrated to get clear liquid, clear liquid is poured in steaming machine and mixes with sterilized water, heating, green tea withering leaf and Dianthus chinensis withering leaf are mixed in proportion in entrance steaming machine, are heated to be the steaming green grass or young crops vapour of 95 ~ 110 DEG C and Folium Camelliae sinensis are completed 50 ~ 85s, entering cooling in leaf treating machine afterwards, lost moisture obtains steaming Folium Isatidis；Step 4, just baking: dried by the dehydrator that steaming Folium Isatidis puts into temperature 90 ~ 100 DEG C, drying time 18 ~ 20min, obtain just drying leaf；
Step 5, knead: the described leaf that just dries is kneaded, adopts the pressurization principle that weight is light, obtain kneading leaf after 23 ~-35min；
Step 6, fried dry: to knead leaf in temperature be under 150 ~ 160 DEG C of conditions by described, fried dry 40 ~ 55min obtains fried dry leaf；
Step 7, essence are rubbed: described fried dry leaf is placed cooling, carries out essence and rub process, obtain essence and rub leaf, knead time 10 ~ 15min；
Step 8, drying Titian: described essence is rubbed leaf and sends into the process of infrared ray Titian dehydrator inner drying, obtain steaming cordierite bamboo green tea.
Steaming cordierite bamboo green tea of the present invention is by ratio with science of Dianthus chinensis tender leaf and tea fresh leaves, through withering, steam green grass or young crops, thick baking, knead, fried dry, essence rubs up drying Titian and makes, when steaming blue or green, first Dianthus chinensis is smashed to pieces, after filtration, its clear liquid is used as the steam steaming young worker's sequence with after sterilized water mixing post-heating, owing to steam cloud point is thin, molecule is high, penetrate strong, the steam with phyllostachys nuda leaf is fragrant is made to permeate rapidly in green tea withering leaf and Dianthus chinensis withering leaf, there is a series of chemical reaction and remain in withering leaf, Destruction of Chlorophyll in fresh tea leaf is less simultaneously, keep green tea " clear soup greenery, fresh and tender delicate fragrance " etc. feature, and bitter taste is substantially reduced；Make the steaming cordierite bamboo green tea prepared have bright-colored, be of high nutritive value, existing leaf is fragrant, has again tea fragrant, and mouthfeel is unique；And Dianthus chinensis both can enter tea, also can be used as medicine, this tea of long-term drink quenches the thirst removing toxic substances, blood circulation promoting, vessel softening, nourishing QI and blood, moist skin, improving eyesight of making light of one's life by commiting suicide, good health and a long life, and steam the manufacturing process that cordierite bamboo green tea is special, make it have clean health, the unique distinction such as nutritious, actually good merchantable brand in the tea of life lengthening, disease-resistant anti-cancer.
Further, described steaming green grass or young crops includes once steaming blue or green and secondary steaming green grass or young crops, once steams green grass or young crops: vapor (steam) temperature is 105 ~ 110 DEG C, and the time is 5 ~ 15s；Secondary steams green grass or young crops: vapor (steam) temperature is 90 ~ 100 DEG C, and the time is 45 ~ 70s.Once steam green grass or young crops and steam green grass or young crops for high temperature, short time, make Folium Camelliae sinensis be brought rapidly up, kill the enzyme in Folium Camelliae sinensis, in order to improve the quality of Folium Camelliae sinensis, second steam green grass or young crops be low temperature long time steaming blue or green, fix color and luster for blade, make food value of leaf deliquescing simultaneously.
Further, being provided with screening step between described step 7 and step 8, sieve goes unqualified.Avoid unqualified in Titian step being at high temperature charred drying, affect tea leaf quality.
Further, in described step 8, infrared Titian includes Titian and secondary Titian first, and during Titian, leaf temperature is 80～85 DEG C first, and the Titian time is 8～12min；During secondary Titian, leaf temperature is 40～50 DEG C, and the Titian time is 30～40min, finally makes Moisture Content in Green Tea control within 6%.The fragrance making Dianthus chinensis steaming green tea by twice Titian operation is stronger.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Embodiment 1: a kind of processing technology steaming cordierite bamboo green tea, sequentially includes the following steps:
Step one, harvesting: fine day is plucking calculogenesis bamboo tender leaf then the morning, selects stout and strong bud three, four leaf standby；The tea fresh leaves that fine day plucks bud one, two leaf morning is standby；
Step 2, wither: Dianthus chinensis tender leaf and tea fresh leaves after harvesting wither respectively after picking and picking, daylight withers and withers and hocket in indoor, Dianthus chinensis tender leaf and tea fresh leaves are uniformly spread in bamboo plaque, spread thickness lower than 3cm, time is 10 ~ 15min, moving into indoor afterwards to wither, the time is 0.5 ~ 1h, repeats to obtain Dianthus chinensis withering leaf and green tea withering leaf for 2 times；
Step 3, steaming green grass or young crops: take out the Dianthus chinensis withering leaf of processing total amount 2 ~ 3%, smashed to pieces, it is filtrated to get clear liquid, clear liquid is poured in steaming machine and mixes with sterilized water, be heated to boiling, produce steam, green tea withering leaf and Dianthus chinensis withering leaf are mixed in steaming machine by 1:8, being heated to be the steaming green grass or young crops vapour of 95 ~ 110 DEG C Folium Camelliae sinensis to be completed 50 ~ 85s, start as once steaming green grass or young crops: vapor (steam) temperature is 105 DEG C, the time is 15s；Then secondary steams green grass or young crops afterwards: vapor (steam) temperature is 90 DEG C, and the time is 70s；Entering cooling in leaf treating machine afterwards, lost moisture obtains steaming Folium Isatidis；
Step 4, just baking: dried by the dehydrator that steaming Folium Isatidis puts into temperature 90 ~ 100 DEG C, drying time 18 ~ 20min, obtain just drying leaf；
Step 5, knead: the described leaf that just dries is kneaded, adopts the pressurization principle that weight is light, obtain kneading leaf after 23 ~-35min；
Step 6, fried dry: to knead leaf in temperature be under 150 ~ 160 DEG C of conditions by described, fried dry 40 ~ 55min obtains fried dry leaf；
Step 7, essence are rubbed: described fried dry leaf is placed cooling, carries out essence and rub process, obtain essence and rub leaf, knead time 10 ~ 15min, essence is rubbed leaf sieve and goes unqualified；
Step 8, drying Titian: described essence being rubbed leaf and sends into the process of infrared ray Titian dehydrator inner drying, including Titian first and secondary Titian, during Titian, leaf temperature is 80 DEG C first, and the Titian time is 12min；During secondary Titian, leaf temperature is 40 DEG C, and the Titian time is 40min, finally makes steaming cordierite bamboo Moisture Content in Green Tea control within 6%.
Embodiment 2: a kind of processing technology steaming cordierite bamboo green tea, sequentially includes the following steps:
Step one, harvesting: fine day is plucking calculogenesis bamboo tender leaf then the morning, selects stout and strong bud three, four leaf standby；The tea fresh leaves that fine day plucks bud one, two leaf morning is standby；
Step 2, wither: Dianthus chinensis tender leaf and tea fresh leaves after harvesting wither respectively after picking and picking, daylight withers and withers and hocket in indoor, Dianthus chinensis tender leaf and tea fresh leaves are uniformly spread in bamboo plaque, spread thickness lower than 3cm, time is 10 ~ 15min, moving into indoor afterwards to wither, the time is 0.5 ~ 1h, repeats to obtain Dianthus chinensis withering leaf and green tea withering leaf for 3 times；
Step 3, steaming green grass or young crops: take out the Dianthus chinensis withering leaf of processing total amount 2 ~ 3%, smashed to pieces, it is filtrated to get clear liquid, clear liquid is poured in steaming machine and mixes with sterilized water, be heated to boiling, produce steam, green tea withering leaf and Dianthus chinensis withering leaf are mixed in steaming machine by 1:5, being heated to be the steaming green grass or young crops vapour of 95 ~ 110 DEG C Folium Camelliae sinensis to be completed 50 ~ 85s, start as once steaming green grass or young crops: vapor (steam) temperature is 110 DEG C, the time is 5s；Then secondary steams green grass or young crops afterwards: vapor (steam) temperature is 100 DEG C, and the time is 45s；Entering cooling in leaf treating machine afterwards, lost moisture obtains steaming Folium Isatidis；
Step 4, just baking: dried by the dehydrator that steaming Folium Isatidis puts into temperature 90 ~ 100 DEG C, drying time 18 ~ 20min, obtain just drying leaf；
Step 5, knead: the described leaf that just dries is kneaded, adopts the pressurization principle that weight is light, obtain kneading leaf after 23 ~-35min；
Step 6, fried dry: to knead leaf in temperature be under 150 ~ 160 DEG C of conditions by described, fried dry 40 ~ 55min obtains fried dry leaf；
Step 7, essence are rubbed: described fried dry leaf is placed cooling, carries out essence and rub process, obtain essence and rub leaf, knead time 10 ~ 15min, essence is rubbed leaf sieve and goes unqualified；
Step 8, drying Titian: described essence being rubbed leaf and sends into the process of infrared ray Titian dehydrator inner drying, including Titian first and secondary Titian, during Titian, leaf temperature is 85 DEG C first, and the Titian time is 8min；During secondary Titian, leaf temperature is 50 DEG C, and the Titian time is 30min, finally makes steaming cordierite bamboo Moisture Content in Green Tea control within 6%.
Above-described is only embodiments of the invention, and in scheme, the general knowledge such as known concrete structure and characteristic does not do too much description at this.It should be pointed out that, for a person skilled in the art, under the premise without departing from present configuration, it is also possible to make some improvement, these also should be considered as protection scope of the present invention, and these are all without affecting effect of the invention process and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, and the detailed description of the invention in description etc. records the content that may be used for explaining claim.
Claims (5)
1. one kind is steamed cordierite bamboo green tea, it is characterised in that be that 1:8 ~ 1:5 makes by Dianthus chinensis tender leaf and tea fresh leaves according to weight ratio.
2. the processing technology of steaming cordierite bamboo green tea according to claim 1, it is characterised in that: sequentially include the following steps:
Step one, harvesting: fine day plucks calculogenesis bamboo tender leaf then the morning, selects stout and strong bud three, four leaf standby；The tea fresh leaves that fine day plucks bud one, two leaf morning is standby；
Step 2, wither: Dianthus chinensis tender leaf and tea fresh leaves after harvesting wither respectively after picking and picking, daylight withers and withers and hocket in indoor, Dianthus chinensis tender leaf and tea fresh leaves are uniformly spread in bamboo plaque, time is 10 ~ 15min, move into indoor afterwards to wither, time is 0.5 ~ 1h, repeats to obtain Dianthus chinensis withering leaf and green tea withering leaf for 2 ~ 3 times；
Step 3, steaming green grass or young crops: take out the Dianthus chinensis withering leaf of processing total amount 2 ~ 3%, smashed to pieces, it is filtrated to get clear liquid, clear liquid is poured in steaming machine and mixes with sterilized water, heating, green tea withering leaf and Dianthus chinensis withering leaf are mixed in proportion in entrance steaming machine, are heated to be the steaming green grass or young crops vapour of 95 ~ 110 DEG C and Folium Camelliae sinensis are completed 50 ~ 85s, entering cooling in leaf treating machine afterwards, lost moisture obtains steaming Folium Isatidis；
Step 4, just baking: dried by the dehydrator that steaming Folium Isatidis puts into temperature 90 ~ 100 DEG C, drying time 18 ~ 20min, obtain just drying leaf；
Step 5, knead: the described leaf that just dries is kneaded, adopts the pressurization principle that weight is light, obtain kneading leaf after 23 ~-35min；
Step 6, fried dry: to knead leaf in temperature be under 150 ~ 160 DEG C of conditions by described, fried dry 40 ~ 55min obtains fried dry leaf；
Step 7, essence are rubbed: described fried dry leaf is placed cooling, carries out essence and rub process, obtain essence and rub leaf, knead time 10 ~ 15min；
Step 8, drying Titian: described essence is rubbed leaf and sends into the process of infrared ray Titian dehydrator inner drying, obtain steaming cordierite bamboo green tea.
3. the processing technology of steaming cordierite bamboo green tea according to claim 2, it is characterised in that: described steaming green grass or young crops includes once steaming blue or green and secondary steaming green grass or young crops, once steams green grass or young crops: vapor (steam) temperature is 105 ~ 110 DEG C, and the time is 5 ~ 15s；Secondary steams green grass or young crops: vapor (steam) temperature is 90 ~ 100 DEG C, and the time is 45 ~ 70s.
4. the processing technology of steaming cordierite bamboo green tea according to claim 2, it is characterised in that: being provided with screening step between described step 7 and step 8, sieve goes unqualified.
5. the processing technology of steaming cordierite bamboo green tea according to claim 2, it is characterised in that: in described step 8, infrared Titian includes Titian and secondary Titian first, and during Titian, leaf temperature is 80～85 DEG C first, and the Titian time is 8～12min；During secondary Titian, leaf temperature is 40～50 DEG C, and the Titian time is 30～40min, finally makes Moisture Content in Green Tea control within 6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610175395.8A CN105767363A (en) | 2016-03-25 | 2016-03-25 | Production technology of steamed Dianthus chinensis green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610175395.8A CN105767363A (en) | 2016-03-25 | 2016-03-25 | Production technology of steamed Dianthus chinensis green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767363A true CN105767363A (en) | 2016-07-20 |
Family
ID=56391881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610175395.8A Pending CN105767363A (en) | 2016-03-25 | 2016-03-25 | Production technology of steamed Dianthus chinensis green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767363A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689426A (en) * | 2015-08-10 | 2017-05-24 | 余小超 | Preparation technology of green tea |
| CN108185037A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of green tea steams green method |
| CN108925690A (en) * | 2018-06-28 | 2018-12-04 | 贵州省松桃武陵源苗王茶业有限公司 | A kind of preparation method of Guizhou mountainous area fragrant green tea |
| CN111387306A (en) * | 2020-04-02 | 2020-07-10 | 绍兴印山农业开发有限公司 | Novel tea production process |
| CN112868826A (en) * | 2021-01-25 | 2021-06-01 | 吉安市林业科学研究所 | Tea leaf manufacturing method and tea leaves thereof |
| CN113613502A (en) * | 2019-03-15 | 2021-11-05 | 联合利华知识产权控股有限公司 | Process for the production of green leaf tea products |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106419A (en) * | 2011-01-24 | 2011-06-29 | 匡新 | Laoshan tea and processing method thereof |
| CN104026318A (en) * | 2014-06-24 | 2014-09-10 | 福建双龙茶业有限公司 | Production method of steaming green tea |
| CN104222418A (en) * | 2014-08-22 | 2014-12-24 | 青阳县新泰中药材有限公司 | Rosebud beauty-maintaining tea and preparation method thereof |
| CN105285245A (en) * | 2015-10-27 | 2016-02-03 | 安庆市西顺瓜蒌有限责任公司 | Preparation method for processing snakegourd fruit tea |
-
2016
- 2016-03-25 CN CN201610175395.8A patent/CN105767363A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106419A (en) * | 2011-01-24 | 2011-06-29 | 匡新 | Laoshan tea and processing method thereof |
| CN104026318A (en) * | 2014-06-24 | 2014-09-10 | 福建双龙茶业有限公司 | Production method of steaming green tea |
| CN104222418A (en) * | 2014-08-22 | 2014-12-24 | 青阳县新泰中药材有限公司 | Rosebud beauty-maintaining tea and preparation method thereof |
| CN105285245A (en) * | 2015-10-27 | 2016-02-03 | 安庆市西顺瓜蒌有限责任公司 | Preparation method for processing snakegourd fruit tea |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689426A (en) * | 2015-08-10 | 2017-05-24 | 余小超 | Preparation technology of green tea |
| CN108185037A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of green tea steams green method |
| CN108925690A (en) * | 2018-06-28 | 2018-12-04 | 贵州省松桃武陵源苗王茶业有限公司 | A kind of preparation method of Guizhou mountainous area fragrant green tea |
| CN113613502A (en) * | 2019-03-15 | 2021-11-05 | 联合利华知识产权控股有限公司 | Process for the production of green leaf tea products |
| CN111387306A (en) * | 2020-04-02 | 2020-07-10 | 绍兴印山农业开发有限公司 | Novel tea production process |
| CN112868826A (en) * | 2021-01-25 | 2021-06-01 | 吉安市林业科学研究所 | Tea leaf manufacturing method and tea leaves thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105767363A (en) | Production technology of steamed Dianthus chinensis green tea | |
| CN103947810B (en) | Peony black tea, its preparation method and application | |
| CN102422955B (en) | Safflower tea and preparation method thereof | |
| CN105053363B (en) | A kind of production method of health-care tea made of mulberry leaves | |
| CN106472771A (en) | A kind of manufacture method of Folium Mori tea | |
| KR101867536B1 (en) | A method of manufacturing sari tea containing chrysanthemum, bamboo leaves, plum, orchids and kind of locust tree | |
| CN107047896A (en) | A kind of processing method of Mulberry-leaf Tea | |
| CN107027939A (en) | A kind of processing method of health Mulberry-leaf Tea | |
| CN105230843A (en) | Scutellaria baicalensis mixed tea and preparing method thereof | |
| CN103504088B (en) | A kind of preparation method of jujube tree bud-leaf green tea | |
| CN104026280A (en) | Dancong tea and preparation method of Dancong tea | |
| KR101879238B1 (en) | Manufacturing method for sprout tea and sprout tea manufactured by the same | |
| CN112715702A (en) | Method for processing cinnamon black tea from fresh cinnamon leaves | |
| CN103300169B (en) | Processing method of bamboo-fragrance green tea | |
| KR101673573B1 (en) | Manufacturing method of shiitake tea and shiitake tea thereof | |
| CN107568371A (en) | A kind of dandelion health protection tea and its production method | |
| KR102344925B1 (en) | Manufacturing method of perilla leaf tea | |
| CN105919041B (en) | Pericarpium zanthoxyli schinifolii bud-leaf chilli sauce and the method for preparation | |
| JP3845686B2 (en) | Olive tea and method for producing the same | |
| KR20060106190A (en) | Functional vinegar production method using buckwheat and its vinegar and vinegar beverage | |
| CN105995925B (en) | Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation | |
| KR100521693B1 (en) | Hovenis dulcis Thunb tea coated with Hevenis dulcis Thunb-extract and the manufacture process | |
| KR100952877B1 (en) | Method of making hovenis dulcis thunberg tea | |
| KR20090116527A (en) | Method of manufacturing tea using Jeju jjipdae young leaves | |
| CN104509628A (en) | Method for preparing honeysuckle tea and honeysuckle tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160720 |
|
| RJ01 | Rejection of invention patent application after publication |