A kind of Anxi Tieguanyin variable temperature baking method

A baking method, the technology of Anxi Tieguanyin, which is applied in tea processing before extraction, etc., can solve the problems of Anxi Tieguanyin, such as weak and unsustainable taste, burning smell, severe bitterness and astringency, so as to achieve distinctive quality characteristics, improve the aroma and taste of tea leaves Sweet and smooth effect

Active Publication Date: 2016-06-08
XIAMEN TEA IMPORT & EXPORT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common disadvantages of the above two methods are: the baked Anxi Tieguanyin taste is weak and not lasting, the heat is too light, the bitterness and astringency are severe, or there is a burnt smell.

Method used

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  • A kind of Anxi Tieguanyin variable temperature baking method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Select 10KG spring Anxi Tieguanyin tea and spread it evenly on the baking board.

[0028] Impurity removal stage: set the temperature at 140°C, turn on the machine and preheat for 20 minutes to reach the temperature, then push the tea leaves into the oven, adjust the pointer of the baking equipment to keep the temperature of the tea leaves at 140°C for 30 minutes. Turn the tea leaves once during this period.

[0029] Transformation stage: set the temperature at 165°C, and then raise the temperature to 165°C at a rate of 1°C / min, and last for 30 minutes. During this period, turn the tea leaves once to ensure that the tea leaves are heated evenly.

[0030] Shaping stage: set the temperature at 160°C, cool down to 160°C at a rate of 0.5°C / min, and last for 70 minutes. During this period, the tea leaves are turned three times to ensure that the tea leaves are heated evenly.

[0031] The roasted tea leaves were cooled and evenly stacked, and 5g was weighed for standard se...

Embodiment 2

[0033] Select 10KG spring Anxi Tieguanyin tea and spread it evenly on the baking board.

[0034] Impurities removal stage: set the temperature at 145°C, turn on the machine and preheat for 23 minutes to reach the temperature, then push the tea leaves into the oven, adjust the pointer of the baking equipment to keep the temperature of the tea leaves at 145°C for 35 minutes. Turn the tea leaves once during this period.

[0035] Conversion stage: set the temperature to 167°C, and then raise the temperature to 167°C at a rate of 0.8°C / min, and last for 35 minutes. During this period, turn the tea leaves once to ensure that the tea leaves are heated evenly.

[0036] Shaping stage: set the temperature to 163°C, cool down to 163°C at a rate of 0.3°C / min, and last for 75 minutes. During this period, the tea leaves are turned three times to ensure that the tea leaves are heated evenly.

[0037] The roasted tea leaves were cooled and evenly stacked, and 5g was weighed for standard se...

Embodiment 3

[0039] Select 10KG spring Anxi Tieguanyin tea and spread it evenly on the baking board.

[0040] Impurity removal stage: set the temperature at 150°C, turn on the machine and preheat for 30 minutes to reach the temperature, then push the tea leaves into the oven, adjust the pointer of the baking equipment to keep the temperature of the tea leaves at 150°C for 40 minutes. Turn the tea leaves once during this period.

[0041] Transformation stage: set the temperature at 170°C, raise the temperature to 170°C at a rate of 0.6°C / min, and last for 40 minutes. During this period, turn the tea leaves once to ensure that the tea leaves are heated evenly.

[0042] Shaping stage: set the temperature to 165°C, cool down to 165°C at a rate of 0.5°C / min, and last for 80 minutes. During this period, the tea leaves are turned three times to ensure that the tea leaves are heated evenly.

[0043] The roasted tea leaves were cooled and evenly stacked, and 5g was weighed for standard sensory e...

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Abstract

The invention discloses a temperature-variable baking method for Anxi Tieguanyin, which sequentially includes impurity removal, transformation and shaping stages, wherein: the temperature of the impurity removal stage is 140-150°C, and the duration is 30-40 minutes; the temperature of the transformation stage is 165°C ~170°C, the duration is 30-40 minutes; the temperature of the setting stage is 160-165°C, the duration is 70-80 minutes; the heating rate from the impurity removal stage to the conversion stage is 0.5-1°C / min, The cooling rate in the setting stage is 0.3-0.5°C / min. The Anxi Tieguanyin baked by the method of the present invention has a round and solid outer shape, a dark and lustrous color, a rich and long-lasting nectar fragrance, a sweet and smooth taste, and distinctive quality characteristics, which is different from the Dahongpao baked by the traditional baking method. It does not last long, the heat is too light, the bitterness is severe, or the smell of burnt fire appears, which improves the safety and drinking value of tea, and solves the problem that the ordinary baking process is single and the quality cannot meet the needs of consumers.

Description

technical field [0001] The invention belongs to the technical field of tea baking, and in particular relates to a temperature-variable baking method of Anxi Tieguanyin. Background technique [0002] Anxi Tieguanyin must go through the processes of cooling greens, drying greens, cooling greens, making greens (shaking greens and spreading them), frying greens, kneading, baking and picking to make finished products. Among them, roasting can dehydrate tea sugar, amino acid, and pectin into aroma components, and dehydration and saccharification occur; the heat of roasting volatilizes most of the low-boiling substances with green grass gas, and makes catechins produce isomers , increase the content of free catechin and trans-green leaf alcohol, and cause isomerization; heat promotes the oxidation and transformation of the three elements, which has a good impact on the color of the finished tea, the bottom of the leaf and the color of the soup, and the oxidation occurs; the roasted...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 陈健陈志雄郑斌陈锡章丘启彬李佳林加浪郑明芬
Owner XIAMEN TEA IMPORT & EXPORT
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