CN107751423A - The manufacture craft of dog bull brain tea - Google Patents
The manufacture craft of dog bull brain tea Download PDFInfo
- Publication number
- CN107751423A CN107751423A CN201710939555.6A CN201710939555A CN107751423A CN 107751423 A CN107751423 A CN 107751423A CN 201710939555 A CN201710939555 A CN 201710939555A CN 107751423 A CN107751423 A CN 107751423A
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- leaf
- bud
- tea
- pot
- tealeaves
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- 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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
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- 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 discloses a kind of manufacture craft of dog bull brain tea, 1) pluck：Started to pluck tea fresh leaves to early October at the beginning of 4 months, fresh leaf standard is the leaf of a bud one, the leaf of a bud two and the leaf of a bud three；2) finish：Green removing in high temperature is carried out, 150~180 DEG C of pot temperature when throwing leaf, throws and fries the time as 4~6 minutes, treats food value of leaf softness, tea perfume appears, that is, taken the dish out of the pot；3) knead；4) shaping：Carry out grabbing stir-fry, and rubbing at any time, shaping forming in iron pan；5) bakee：Bakeed with hand-held basketwork brazier, stoving temperature is 40~42 DEG C, when bud-leaf weightlessness 80%, stops drying spreading for cooling；6) fried dry：Carry out fried dry in iron pan, tealeaves fry to it is aqueous be 3~5% when take the dish out of the pot；7) pack：Take the dish out of the pot and packed or contained after drying 12 hours；The present invention can not only prepare superfine dog bull brain tea, and can prepare high-quality dog bull brain granular tea, avoid the leaf of a bud two and the trimming of the leaf of a bud three on tea tree from slatterning, improve the economic benefit of tea tree.
Description
Technical field
The invention belongs to tea；Tea substitute；The technical field of its preparation, it is specifically related to a kind of making of dog bull brain tea
Technique.
Background technology
Dog bull brain tealeaves is one of well-known tea precious greatly of Jiangxi ten, originates in Luoxiao mountain range southern foot offshoot, Suichuan County Tang Hu towns dog
Bull brain mountain；The chevron is named " dog bull brain " like dog head, the tealeaves produced i.e. from name it；Dog bull brain mountain, the rice of height above sea level more than 900, mountain are high
Lin Mi, soil property is fertile, and abundant rainfall, misty rain diffuses, and brook gurgles, and growth of tea plant multiple scattering light, holds bud-leaf tender because sunshine is short
Strong, the rich content in amino acid, caffeine, aromatic substance etc. of property；Qie Tanghu towns are known as the Tang Huwen of the title in " the small Hainan in the south of the River "
Spring, earth's surface maximum temperature are up to 84.1 DEG C, 2050 tons of daily flow, carbon dioxide, silicic acid, fluorine, magnesium, zinc etc. 30 are contained in thermal water
Various trace elements, dog bull brain tealeaves create the peculiar mouthfeel of dog bull brain tealeaves because originating in this unique geographical environment
With splendid quality, and be put into the United Nations buying catalogue, be successive dynasties imperial court of China tribute.
Existing dog bull brain tealeaves because its strict quality requirements causes the tea picking phase extremely short, only the Ching Ming Festival front and rear two
The time of all left and right, the problems such as tea ceremony related personnel's busy period is inadequate, and lay-up period is too not busy, the tea picking mark of dog bull brain tea are caused indirectly
It is accurate strict, only select the leaf of a bud one just to open up；The leaf of a bud two and the leaf of a bud three is caused to trim and slattern；Serious have impact on one
The economic benefit of tea tree.
The content of the invention
In view of this, it is an object of the invention to provide a kind of manufacture craft of dog bull brain tea, the making of the dog bull brain tea
Technique can not only prepare superfine dog bull brain tea, and can prepare high-quality dog bull brain granular tea, avoid the leaf of a bud two on tea tree
Slatterned with the trimming of the leaf of a bud three, improve the economic benefit of tea tree.
In order to achieve the above object, a kind of manufacture craft of dog bull brain tea of the present invention, including pluck, finish, kneading, be whole
Shape, baking, fried dry and packaging process；
1) pluck：At the beginning of 4 months start to early October pluck tea fresh leaves, fresh leaf standard be the leaf of a bud one, the leaf of a bud two and
The leaf of one bud three, fresh leaf will also carry out rejecting purple bud-leaf, monolithic leaf and fish leaf after adopting back, not adopt dew leaf during harvesting, the rainy day does not adopt
Leaf, fine day noon not picking leaves；
2) finish：Green removing in high temperature is carried out in iron pan, 150~180 DEG C of pot temperature when throwing leaf, throws and fries the time as 4~6 minutes,
Food value of leaf softness is treated, tea perfume appears, that is, taken the dish out of the pot；
3) knead：Cool down the tealeaves after taking the dish out of the pot and wait tealeaves to get damp again naturally；Tealeaves after moisture regain is carried out with the hands
Crumpled, the rubbing time is no less than 5 minutes；
4) shaping：Tealeaves after rubbing is inserted in iron pan and carries out grabbing stir-fry, and rubbing at any time, shaping forming；
5) bakee：Tealeaves after shaping is bakeed with hand-held basketwork brazier, stoving temperature is 40~42 DEG C, treats bud-leaf weightlessness 80%
When, stop drying spreading for cooling；
6) fried dry：Tealeaves after spreading for cooling is put into iron pan and carries out fried dry, tealeaves fry to it is aqueous be 3~5% when take the dish out of the pot；
7) pack：Take the dish out of the pot and packed or contained after drying 1-2 hours.
Further, in step 1) and 2), the superfine tea picking tea fresh leaves time is prepared to start at the beginning of 4 months to by the end of April, it is fresh
Leaf standard is that the leaf of a bud one is just opened up, and it is 0.1~0.2 kilogram/pot that leaf amount is thrown in fixing, and pot temperature is 150~155 DEG C when throwing leaf, is prepared
The high-quality harvesting tea fresh leaves time is to start at the beginning of 4 months to early October, and fresh tea leaf standard is the leaf of a bud one, the leaf of a bud two and a bud
Three leaves, it is 0.3~0.4 kilogram/pot that leaf amount is thrown in fixing, and pot temperature is 150~180 DEG C when throwing leaf.
Further, in step 4), before carrying out shaping to tealeaves in iron pan, heating iron pan temperature is whole to 110-130 DEG C
After shape 3-4 minutes, is then carried out to iron pan the lasting shaping 6-8 minutes that cool.
The beneficial effects of the present invention are：
The manufacture craft of dog bull brain tea can not only prepare superfine dog bull brain tea, and can prepare high-quality dog bull brain particle
Tea, avoid the leaf of a bud two and the trimming of the leaf of a bud three on tea tree from slatterning, improve the economic benefit of tea tree.
Embodiment
Embodiment one
A kind of manufacture craft of superfine dog bull brain tea of the present invention, including pluck, finish, kneading, shaping, baking, fried dry and
Packaging process；
1) pluck：Started at the beginning of 4 months to by the end of April, fresh leaf standard is that the leaf of a bud one is just opened up, and fresh leaf will also be picked after adopting back
Dew leaf, rainy day not picking leaves, fine day noon not picking leaves are not adopted except purple bud-leaf, monolithic leaf and fish leaf, during harvesting；
2) finish：Carry out green removing in high temperature in iron pan, it be 0.1~0.2 kilogram/pot to throw leaf amount, pot temperature 150 during throwing leaf~
155 DEG C, throw and fry the time as 4~6 minutes, treat food value of leaf softness, tea perfume appears, that is, taken the dish out of the pot；
3) knead：Cool down the tealeaves after taking the dish out of the pot and wait tealeaves to get damp again naturally；Tealeaves after moisture regain is carried out with the hands
Crumpled, the rubbing time is no less than 5 minutes；
4) shaping：Tealeaves after rubbing is inserted in iron pan and carries out grabbing stir-fry, and rubbing at any time, shaping forming, in iron pan
Before carrying out shaping to tealeaves, heating iron pan temperature is to 110-130 DEG C, and after shaping 3-4 minutes, then iron pan cool continues
Shaping 6-8 minutes；
5) bakee：Tealeaves after shaping is bakeed with hand-held basketwork brazier, stoving temperature is 40~42 DEG C, treats bud-leaf weightlessness 80%
When, stop drying spreading for cooling；
6) fried dry：Tealeaves after spreading for cooling is put into iron pan and carries out fried dry, tealeaves fry to it is aqueous be 3~5% when take the dish out of the pot；
7) pack：Slightly contained after taking the dish out of the pot through spreading for cooling with iron flask.
Embodiment two
A kind of manufacture craft of top grade dog bull brain granular tea of the present invention, including pluck, finish, kneading, shaping, baking, stir-fry
Dry and packaging process；
1) pluck：Started at the beginning of 4 months to early October, fresh tea leaf standard is the leaf of a bud one, the leaf of a bud two and a bud three
Leaf, fresh leaf will also carry out rejecting purple bud-leaf, monolithic leaf and fish leaf after adopting back, not adopt dew leaf, rainy day not picking leaves, fine day during harvesting
Noon not picking leaves；
2) finish：Green removing in high temperature is carried out in iron pan, it is 0.3~0.4 kilogram/pot to throw leaf amount, and it is 0.1~0.2 to throw leaf amount
Kilogram/pot, 150~180 DEG C of pot temperature when throwing leaf, throw and fry the time as 4~6 minutes, treat food value of leaf softness, tea perfume appears, that is, taken the dish out of the pot, adopts
High temperature measure is taken, moisture in leaf is distributed, the activity of inactive enzyme, hinders enzymatic reaction processed, and it is certain that the inclusion in fresh leaf occurs
Chemical change, so as to form the qualitative characteristics of green tea, keep tea color and flavor.For different brackets and Various Seasonal
Fresh leaf, fixation time and temperature have different requirements, it is necessary to grasp " green removing in high temperature, vexed throw combine, and few vexed more throwings, old leaf is tender to kill,
Tender leaf kills always " principle；Fixing is dark green to leaf leaf color, and the food value of leaf is soft and slightly viscosity, and stalk folding is continuous, hand pinch it is agglomerating, slightly
Elasticity, green gas are disappeared, and tea perfume is overflowed, and is taken the dish out of the pot immediately when reaching ripe, saturating, even requirement；Horse back spreading for cooling after taking the dish out of the pot, makes it dissipate rapidly
Shampoo point, temperture of leaves is reduced, prevent leaf color flavescence and produce the vexed taste of water；
3) knead：Cool down the tealeaves after taking the dish out of the pot and wait tealeaves to get damp again naturally；Tealeaves after moisture regain is carried out with the hands
Crumpled, the rubbing time is no less than 10 minutes, and kneading to grasp：Gently-weight-light, old leaf is rubbed again, the principle that tender leaf is gently rubbed,
Rub to more than 90% leaf and crispatura into bar, Leaf tissue is destroyed, when tea juice is overflowed；
4) shaping：Tealeaves after rubbing is inserted in iron pan and carries out grabbing stir-fry, and rubbing at any time, shaping forming, in iron pan
Before carrying out shaping to tealeaves, heating iron pan temperature is to 120-130 DEG C, and after shaping 3-4 minutes, then iron pan cool continues
Shaping 6-8 minutes；
5) bakee：Tealeaves after shaping is bakeed with hand-held basketwork brazier, stoving temperature is 40~42 DEG C, treats bud-leaf weightlessness 80%
When, stop drying spreading for cooling；
6) fried dry：Tealeaves after spreading for cooling is put into iron pan and carries out fried dry, tealeaves fry to it is aqueous be 3~5% when take the dish out of the pot；
7) pack：Slightly contained after taking the dish out of the pot through spreading for cooling with iron flask.
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical
Cross above preferred embodiment the present invention is described in detail, it is to be understood by those skilled in the art that can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (3)
- A kind of 1. manufacture craft of dog bull brain tea, it is characterised in that：Including plucking, finishing, kneading, shaping, baking, fried dry and bag Fill process；1) pluck：Started to pluck tea fresh leaves to early October at the beginning of 4 months, fresh leaf standard is the leaf of a bud one, the leaf of a bud two and a bud Three leaves, fresh leaf will also carry out rejecting purple bud-leaf, monolithic leaf and fish leaf after adopting back, not adopt dew leaf during harvesting, rainy day not picking leaves is fine Its noon not picking leaves；2) finish：Green removing in high temperature is carried out in iron pan, 150~180 DEG C of pot temperature when throwing leaf, throws and fries the time as 4~6 minutes, treat leaf Matter is soft, and tea perfume appears, that is, taken the dish out of the pot；3) knead：Cool down the tealeaves after taking the dish out of the pot and wait tealeaves to get damp again naturally；Tealeaves after moisture regain is with the hands carried out Rubbing, rubbing time are no less than 5 minutes；4) shaping：Tealeaves after rubbing is inserted in iron pan and carries out grabbing stir-fry, and rubbing at any time, shaping forming；5) bakee：Tealeaves after shaping is bakeed with hand-held basketwork brazier, stoving temperature is 40~42 DEG C, when bud-leaf weightlessness 80%, Stop drying spreading for cooling；6) fried dry：Tealeaves after spreading for cooling is put into iron pan and carries out fried dry, tealeaves fry to it is aqueous be 3~5% when take the dish out of the pot；7) pack：Take the dish out of the pot and packed or contained after drying 1-2 hours.
- 2. the manufacture craft of dog bull brain tea according to claim 1, it is characterised in that：In step 1) and 2) in, prepare special The level tea picking tea fresh leaves time is to start at the beginning of 4 months to by the end of April, and fresh leaf standard is that the leaf of a bud one is just opened up, and it is 0.1 that leaf amount is thrown in fixing ~0.2 kilogram/pot, pot temperature is 150~155 DEG C when throwing leaf, and it is to start at the beginning of 4 months to October to prepare the high-quality harvesting tea fresh leaves time Ten days, fresh tea leaf standard are the leaf of a bud one, the leaf of a bud two and the leaf of a bud three, and it is 0.3~0.4 kilogram/pot that leaf amount is thrown in fixing, throws leaf When pot temperature be 150~180 DEG C.
- 3. the manufacture craft of dog bull brain tea according to claim 1, it is characterised in that：It is right in iron pan in step 4) Before tealeaves carries out shaping, heating iron pan temperature after shaping 3-4 minutes, is then cooled persistently whole to iron pan to 110-130 DEG C Shape 6-8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710939555.6A CN107751423A (en) | 2017-10-11 | 2017-10-11 | The manufacture craft of dog bull brain tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710939555.6A CN107751423A (en) | 2017-10-11 | 2017-10-11 | The manufacture craft of dog bull brain tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751423A true CN107751423A (en) | 2018-03-06 |
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ID=61267971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710939555.6A Pending CN107751423A (en) | 2017-10-11 | 2017-10-11 | The manufacture craft of dog bull brain tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN107751423A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042935A (en) * | 2018-07-10 | 2018-12-21 | 江西省遂川县狗牯脑茶厂 | The manufacturing method of dog bull brain green tea |
| CN114208902A (en) * | 2021-11-30 | 2022-03-22 | 江西果宝特攻食品有限公司 | Preparation method of freeze-dried euroleon tea and prepared tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1671235A1 (en) * | 1989-01-31 | 1991-08-23 | Т.К.Габуни , Г С.Акубарди и Р М Хопери | Method for green tea preparation |
| CN104472749A (en) * | 2015-01-18 | 2015-04-01 | 麻城护儿山茶业有限公司 | Green tea making process |
-
2017
- 2017-10-11 CN CN201710939555.6A patent/CN107751423A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1671235A1 (en) * | 1989-01-31 | 1991-08-23 | Т.К.Габуни , Г С.Акубарди и Р М Хопери | Method for green tea preparation |
| CN104472749A (en) * | 2015-01-18 | 2015-04-01 | 麻城护儿山茶业有限公司 | Green tea making process |
Non-Patent Citations (2)
| Title |
|---|
| "贵州农业实用技术"全书编辑委员会编写: "《园艺及经济林》", 31 March 1997, 贵阳：贵州科技出版社 * |
| 赵宝丰等编: "《茶饮料制品607例》", 30 December 2003, 北京：科学技术文献出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042935A (en) * | 2018-07-10 | 2018-12-21 | 江西省遂川县狗牯脑茶厂 | The manufacturing method of dog bull brain green tea |
| CN114208902A (en) * | 2021-11-30 | 2022-03-22 | 江西果宝特攻食品有限公司 | Preparation method of freeze-dried euroleon tea and prepared tea |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180306 |
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| RJ01 | Rejection of invention patent application after publication |