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Roasting method of Luzhou-flavored Tieguanyin

A baking method, the technology of Tieguanyin, which is applied in the field of roasting of Luzhou-flavored Tieguanyin, can solve the problems of uneven heating of tea leaves, unfavorable tea aroma, low yield, etc., and achieve the goal of promoting environmental protection production, promoting the formation of good aroma, and uniform heating Effect

Active Publication Date: 2017-11-24
FUJIAN EIGHT HORSES TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is that the traditional baking method is aimed at the problem that the tea leaves are not heated evenly during the baking of large Luzhou-flavored Tieguanyin, which is not conducive to the formation of tea aroma and is likely to cause dull taste; and the output is relatively low, energy consumption is high, The problem of high cost

Method used

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  • Roasting method of Luzhou-flavored Tieguanyin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] In the first step, 1200Kg of lychee wood is provided and burned in a smokeless stove. The heat (hot air) collected for baking and the wood aroma of lychee wood are sent to the chain plate dryer through the induced draft fan.

[0044] In the second step, 500 kg of refined Anxi Tieguanyin tea leaves are continuously put into the chain plate dryer from the tea storage bucket for the first baking. The thickness of the tea is 3cm, and the rotation speed is 70r / min. The temperature of the hot air inside the machine is 140°C, and the baking process takes 2.5 hours.

[0045] In the third step, the baked tea leaves are conveyed to the dryer for cooling through the conveyor belt, and the blower is used to send cold air for cooling. The speed of the blower is 1000r / min, and the speed of the dryer is 70r / min.

[0046] In the fourth step, the cooled tea leaves are sent to the uniform stacking room through the conveyor belt. The temperature of the uniform stacking room is controlled ...

Embodiment 2

[0051] In the first step, 1500Kg of longan wood is provided and burned in a smokeless stove. The heat (hot air) collected for baking and the wood aroma of longan wood are sent to the chain plate dryer through the induced draft fan.

[0052] In the second step, 1000 Kg of refined Anxi Tieguanyin tea leaves are continuously put into the chain plate dryer from the tea storage bucket for the first baking. The thickness of the tea is 4cm, and the rotation speed is 100r / min. The temperature of the hot air inside the machine is 145°C, and the baking process is 3 hours.

[0053] The third step is to transport the baked tea leaves to the dryer for cooling through the conveyor belt, and use the blower to send cold air for cooling. The blower speed is 1800r / min, and the dryer speed is 100r / min. Plate dryer.

[0054] In the fourth step, the cooled tea leaves are sent to the uniform stacking room through the conveyor belt. The temperature of the uniform stacking room is controlled at 15°C...

Embodiment 3

[0059] The first step is to provide a total of 1800Kg of lychee wood and longan wood, which are placed in a smokeless stove for combustion, and the heat (hot air) collected for baking and the wood aroma of lychee wood are sent to the chain plate dryer through the induced draft fan .

[0060] In the second step, 2000 Kg of refined Anxi Tieguanyin tea leaves are continuously put into the chain plate dryer from the tea storage bucket for the first baking. The thickness of the tea is 5cm, and the rotation speed is 120r / min. The temperature of the hot air in the machine is 150°C, and the baking process is 4 hours.

[0061] The third step is to convey the baked tea leaves to the dryer through the conveyor belt for cooling, and use the blower to send cold air for cooling. The blower speed is 2500r / min, and the dryer speed is 120r / min. Plate dryer.

[0062] In the fourth step, the cooled tea leaves are sent to the uniform stacking room through the conveyor belt. The temperature of t...

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Abstract

The invention discloses a roasting method of Luzhou-flavored Tieguanyin, which comprises the following steps: burning wood in a smokeless stove, sending the hot air and wood aroma into a chain plate dryer; putting tea leaves into the chain plate dryer Carry out the first baking, bake at 140~150℃ for 2.5~4h; after baking, send it to the dryer for cooling; send the cooled tea leaves to the uniform pile room to cool for 18~36h; put the cooled tea leaves into Go to the chain plate dryer for the second baking, bake at 135~145°C for 2.5~4h; after baking, send it to the dryer for cooling; send the cooled tea leaves to the even stacking room to get the strong aroma of Tieguanyin . The Tieguanyin produced by this baking method has higher concentration, strong taste, mellow taste, and the yield is greatly improved, which is especially suitable for baking bulk Tieguanyin products.

Description

technical field [0001] The invention relates to the technical field of tea baking, in particular to a roasting method of Luzhou-flavored Tieguanyin. Background technique [0002] Tieguanyin is not only fragrant and mellow, but also a natural and delicious drink, and its health care function is also among the best among teas. Modern medical research shows that in addition to the health care functions of general tea, Tieguanyin also has anti-aging, anti-cancer, anti-arteriosclerosis, prevention and treatment of diabetes, weight loss and bodybuilding, prevention and treatment of dental caries, clearing away heat and reducing fire, fighting smoking and sobering up, etc. In recent years, Luzhou-flavored Tieguanyin tea has become popular among consumers. [0003] Baking is one of the important processes in forming the quality of Luzhou-fragrant Tieguanyin, which plays a very important role in forming the unique color, aroma, taste and shape of Luzhou-fragrant Tieguanyin. The rol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 林金俗王文吉周灼能
Owner FUJIAN EIGHT HORSES TEA
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