CN106615295A - Processing method of Yu tea - Google Patents
Processing method of Yu tea Download PDFInfo
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- CN106615295A CN106615295A CN201611226590.5A CN201611226590A CN106615295A CN 106615295 A CN106615295 A CN 106615295A CN 201611226590 A CN201611226590 A CN 201611226590A CN 106615295 A CN106615295 A CN 106615295A
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- tea
- temperature
- rain
- leaf
- tealeaves
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- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 241001122767 Theaceae Species 0.000 title abstract 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005507 spraying Methods 0.000 claims abstract description 10
- 238000003892 spreading Methods 0.000 claims abstract description 9
- 230000007480 spreading Effects 0.000 claims abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 6
- 238000009960 carding Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims description 41
- 244000025254 Cannabis sativa Species 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 238000004378 air conditioning Methods 0.000 claims description 4
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 claims description 4
- 235000021050 feed intake Nutrition 0.000 claims description 4
- 238000005461 lubrication Methods 0.000 claims description 4
- 230000003534 oscillatory effect Effects 0.000 claims description 4
- 230000001681 protective effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000009024 Ceanothus sanguineus Nutrition 0.000 abstract 1
- 240000003553 Leptospermum scoparium Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 3
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 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
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000019155 Radiation injury Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035922 thirst Effects 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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)
Abstract
The invention provides a processing method of Yu tea. The processing method of the Yu tea comprises the following steps: (1), preparing raw materials: picking fresh Yu tea leaves from Yu tea trees, wherein the picked Yu tea leaves are tips with two or three leaves, performing spraying treatment on the Yu tea leaves while carrying out turning so as to ensure uniform spraying, transferring the Yu tea leaves into a cold storage so as to carry out cold-storage treatment for 0.2-0.5 hours, wherein the temperature of the cold storage is 5-10 DEG C, rapidly transferring the cold-storage treated Yu tea leaves into a constant-temperature darkroom at 90-100 DEG C in the presence of nitrogen protection atmosphere, carrying out treatment for 0.5-1 hour, and taking out the treated Yu tea leaves; (2), carrying out spreading; (3), carrying out fixing; (4), carrying out treatment by using a rub-withering machine; 5), carrying out carding; and 6), carrying out drying. The Yu tea prepared by the processing method is refreshing in aroma, as well as sweet and mellow in flavor.
Description
Technical field
The invention belongs to Tea Processing technical field, and in particular to a kind of processing method of rain tea.
Background technology
Tea is the daily beverage in Chinese's life, treats tired with refreshing oneself, antipyretic to quench the thirst, and is helped digestion except greasy, bactericidal antiphlogistic, is prevented
Dental caries permanent tooth, defatting beauty, and stomach diuresis, improving eyesight clears away heart-fire, and solution cigarette is sobered up, and is depressured grease removal, mitigates canceration, increases vessel wall elasticity,
The various kinds effect such as atomproof radiation injury.
Modern biochemistry and medical research are proved, in the chemical composition of tealeaves, organic compound there are about 450 kinds with
On, inorganic mineral nutrient is no less than 15 kinds, it can be seen that, tealeaves was both nutritious to human body, there is pharmacological action again, with
People's is healthy closely bound up.
Rain tea has bud-leaf delicate, even neat because of it, and thin into tea bar rope is tight, color and luster is bud green, even neat straight and upright, shape such as pine needle；
Millet paste is limpid bright, and fragrance is fresh clearly, flavour glycol, and leaf background color is green well received such as the characteristics of beautiful, but but without a kind of rule
The rain production method for tea of model, realizes a large amount of productions of rain tea, therefore cannot meet the market demand.
The content of the invention
The present invention proposes a kind of processing method of rain tea, clear fresh, the flavour glycol of the rain tea perfume gas that the processing method is obtained.
The technical scheme is that what is be achieved in that：
A kind of processing method of rain tea, comprises the following steps：
1) raw material prepares：Fresh leaves of tea plant is plucked, two, three leaf blade tips are adopted, rain tealeaves is carried out into spraying treatment while being turned over
To ensure that spraying is uniform, being then placed in freezer and processing 0.2～0.5h, temperature of ice house is -5 DEG C～-10 DEG C, is then shifted rapidly
To the constant temperature darkroom disposal that temperature is 90 DEG C～100 DEG C, constant temperature darkroom is enclosed in nitrogen protective atmosphere, and process time is 0.5～1h,
Then take out rain tealeaves；
2) spread：By step 1) the rain tealeaves that takes out carries out nature and spreads 8～10h, spreads thickness for 2～3cm；
3) complete：Using roller fixation machine, start to feed intake when temperature is 180～200 DEG C in cylinder, several times, hand is grabbed and completed for rolling
Leaf spinosity feel, tack-free, hand pinches agglomerating, looses one's grip and dissipate；
4) repeatedly the cool green grass or young crops stand and shaking treating shakeouts the fresh leaf after completing in make conventional green grass or young crops air conditioning room, make each position in fresh leaf
Moisture is leaked water uniformly again, is then placed in carrying out rolling and rotating manipulation in vibration machine, so repeatedly, fresh leaf green grass or young crops taste is moved back to the greatest extent, and leaf color is yellowish green, tea
Blue or green soft, lubrication, make conventional green grass or young crops are completed, into manage bar；
5) manage bar：Using oscillatory type carding machine, 80～100 DEG C of bath temperature, 120～150g of water-removing leaves, middling speed reason are put into per groove
Bar, low after temperature is first high, when tea orderliness is straight, the water content of tea bar reaches 20wt～30wt% machine spreadings for cooling at present；
6) it is dried：Using well-known tea baking machine, 100～120 DEG C of temperature, 1～2cm of leaf is spread out, turned over when drying, after temperature is first low
Height, is dried to tealeaves hand and is twisted comminution, and machine spreading for cooling of raining obtains the tea to room temperature.
Further, step 1) if spray amount meet and speckle with above the blade face of tealeaves the globule.
Further, step 3) throw leaf amount 50～55kg/ hours.
Beneficial effects of the present invention：
1) based on traditional tea-manufacturing technology, with reference to rain tealeaves feature, quick temperature raising skill is combined by spray chilling technology
The technological means such as art extend the rain Tea Processing time limit, can rapidly destroy the activity of enzyme in tealeaves, prevent tealeaves rubescent rotten, can
Protection Tea Polyphenols.Need nitrogen protective atmosphere to enclose in 90 DEG C～100 DEG C of constant temperature darkroom disposal, be so conducive to protecting tea many
Phenol, while increased scattering and disappearing for moisture in tealeaves, is easy to the program that subsequently completes.
2) tealeaves has bud-leaf delicate, even neat, and thin into tea bar rope is tight, color and luster is bud green, even neat straight and upright, shape such as pine needle；Tea
Soup is limpid bright, and fragrance is fresh clearly, flavour glycol, and leaf background color is green such as the characteristics of beautiful.
Specific embodiment
Embodiment 1
A kind of processing method of rain tea, comprises the following steps：
1) raw material prepares：Fresh leaves of tea plant is plucked, two, three leaf blade tips are adopted, rain tealeaves is carried out into spraying treatment while being turned over
To ensure that spraying is uniform (as long as spray amount meets speckle with above the blade face of tealeaves the globule), being then placed in freezer process
0.2h, temperature of ice house is -10 DEG C, is then transferred quickly to the constant temperature darkroom disposal that temperature is 90 DEG C, and constant temperature darkroom is in nitrogen
Protection atmosphere, process time is 1h, then takes out rain tealeaves；
2) spread：By step 1) the rain tealeaves that takes out carries out nature and spreads 10h, spreads thickness for 3cm；
3) complete：Using roller fixation machine, start to feed intake when temperature is 200 DEG C in cylinder, throw leaf amount 50kg/ hour, roll number
Time, hand grabs water-removing leaves spinosity feel, tack-free, and hand pinches agglomerating, looses one's grip and dissipate；
4) repeatedly the cool green grass or young crops stand and shaking treating shakeouts the fresh leaf after completing in make conventional green grass or young crops air conditioning room, make each position in fresh leaf
Moisture is leaked water uniformly again, is then placed in carrying out rolling and rotating manipulation in vibration machine, so repeatedly, fresh leaf green grass or young crops taste is moved back to the greatest extent, and leaf color is yellowish green, tea
Blue or green soft, lubrication, make conventional green grass or young crops are completed, into manage bar；
5) manage bar：Using oscillatory type carding machine, 100 DEG C of bath temperature, water-removing leaves 150g, middling speed manage bar, temperature elder generation are put into per groove
Low after height, when tea orderliness is straight, the water content of tea bar reaches 30wt% machine spreadings for cooling at present；
6) it is dried：Using well-known tea baking machine, 120 DEG C of temperature, leaf 2cm is spread out, turned over when drying, it is high after temperature is first low, it is dried to tea
Leaf hand is twisted comminution, and machine spreading for cooling of raining obtains the tea to room temperature.
Embodiment 2
A kind of processing method of rain tea, comprises the following steps：
1) raw material prepares：Fresh leaves of tea plant is plucked, two, three leaf blade tips are adopted, rain tealeaves is carried out into spraying treatment while being turned over
To ensure that spraying is uniform (as long as spray amount meets speckle with above the blade face of tealeaves the globule), being then placed in freezer process
0.5h, temperature of ice house is -5 DEG C, is then transferred quickly to the constant temperature darkroom disposal that temperature is 100 DEG C, and constant temperature darkroom is in nitrogen
Protection atmosphere, process time is 0.5h, then takes out rain tealeaves；
2) spread：By step 1) the rain tealeaves that takes out carries out nature and spreads 8h, spreads thickness for 2cm；
3) complete：Using roller fixation machine, start to feed intake when temperature is 180 DEG C in cylinder, throw leaf amount 55kg/ hour, roll number
Time, hand grabs water-removing leaves spinosity feel, tack-free, and hand pinches agglomerating, looses one's grip and dissipate；
4) repeatedly the cool green grass or young crops stand and shaking treating shakeouts the fresh leaf after completing in make conventional green grass or young crops air conditioning room, make each position in fresh leaf
Moisture is leaked water uniformly again, is then placed in carrying out rolling and rotating manipulation in vibration machine, so repeatedly, fresh leaf green grass or young crops taste is moved back to the greatest extent, and leaf color is yellowish green, tea
Blue or green soft, lubrication, make conventional green grass or young crops are completed, into manage bar；
5) manage bar：Using oscillatory type carding machine, 80 DEG C of bath temperature, water-removing leaves 120g is put into per groove, middling speed manage bar, temperature is first high
Low afterwards, when tea orderliness is straight, the water content of tea bar reaches 20wt% machine spreadings for cooling at present；
6) it is dried：Using well-known tea baking machine, 100 DEG C of temperature, leaf 1cm is spread out, turned over when drying, it is high after temperature is first low, it is dried to tea
Leaf hand is twisted comminution, and machine spreading for cooling of raining obtains the tea to room temperature.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (3)
1. a kind of processing method of rain tea, it is characterised in that comprise the following steps：
1) raw material prepares：Pluck fresh leaves of tea plant, adopt two, three leaf blade tips, rain tealeaves is carried out into spraying treatment and meanwhile turned over to
Ensure that spraying is uniform, be then placed in freezer and process 0.2～0.5h, temperature of ice house is -5 DEG C～-10 DEG C, is then transferred quickly to temperature
The constant temperature darkroom disposal for 90 DEG C～100 DEG C is spent, constant temperature darkroom is enclosed in nitrogen protective atmosphere, process time is 0.5～1h, then
Take out rain tealeaves；
2) spread：By step 1) the rain tealeaves that takes out carries out nature and spreads 8～10h, spreads thickness for 2～3cm；
3) complete：Using roller fixation machine, start to feed intake when temperature is 180～200 DEG C in cylinder, several times, hand grabs water-removing leaves to be had for rolling
Needle-holding hand sense, tack-free, hand pinches agglomerating, looses one's grip and dissipate；
4) repeatedly the cool green grass or young crops stand and shaking treating shakeouts the fresh leaf after completing in make conventional green grass or young crops air conditioning room, make each position moisture in fresh leaf
Again leak water uniform, be then placed in carrying out rolling and rotating manipulation in vibration machine, so repeatedly, fresh leaf green grass or young crops taste is moved back to the greatest extent, leaf color is yellowish green, dark brownish green soft
Soft, lubrication, make conventional green grass or young crops are completed, into manage bar；
5) manage bar：Using oscillatory type carding machine, 80～100 DEG C of bath temperature, 120～150g of water-removing leaves, middling speed manage bar, temperature are put into per groove
Low after degree is first high, when tea orderliness is straight, the water content of tea bar reaches 20wt～30wt% machine spreadings for cooling at present；
6) it is dried：Using well-known tea baking machine, 100～120 DEG C of temperature, 1～2cm of leaf is spread out, turned over when drying, it is high after temperature is first low, dry
Comminution is twisted to tealeaves hand, machine spreading for cooling of raining obtains the tea to room temperature.
2. the processing method of rain tea according to claim 1, it is characterised in that step 1) if spray amount meet tealeaves
Blade face above speckle with the globule.
3. the processing method of rain tea according to claim 1, it is characterised in that step 3) throw leaf amount 50～55kg/ hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611226590.5A CN106615295A (en) | 2016-12-27 | 2016-12-27 | Processing method of Yu tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611226590.5A CN106615295A (en) | 2016-12-27 | 2016-12-27 | Processing method of Yu tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615295A true CN106615295A (en) | 2017-05-10 |
Family
ID=58831791
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611226590.5A Pending CN106615295A (en) | 2016-12-27 | 2016-12-27 | Processing method of Yu tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615295A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962528A (en) * | 2017-05-26 | 2017-07-21 | 合肥丰瑞隆生物科技有限公司 | A kind of processing method of rain tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86103023A (en) * | 1985-05-01 | 1986-10-29 | 雀巢制品公司 | Cryogenic aroma recovery |
| CN102232434B (en) * | 2011-07-28 | 2012-11-28 | 句容市茅山茶场 | Method for processing Maoshan Cuimei tea |
| CN103583721A (en) * | 2013-11-09 | 2014-02-19 | 贵州铜仁和泰茶业有限公司 | Processing method for young hyson (green tea) |
-
2016
- 2016-12-27 CN CN201611226590.5A patent/CN106615295A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86103023A (en) * | 1985-05-01 | 1986-10-29 | 雀巢制品公司 | Cryogenic aroma recovery |
| CN102232434B (en) * | 2011-07-28 | 2012-11-28 | 句容市茅山茶场 | Method for processing Maoshan Cuimei tea |
| CN103583721A (en) * | 2013-11-09 | 2014-02-19 | 贵州铜仁和泰茶业有限公司 | Processing method for young hyson (green tea) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962528A (en) * | 2017-05-26 | 2017-07-21 | 合肥丰瑞隆生物科技有限公司 | A kind of processing method of rain tea |
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Application publication date: 20170510 |
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