Processing method of summer-autumn tea

A processing method and tea technology, applied in the field of summer and autumn tea processing, can solve the problems of waste of fresh tea leaves, low enthusiasm of tea farmers, etc., and achieve the effects of improving utilization rate, increasing sales price and added value, and saving energy consumption.

Inactive Publication Date: 2019-04-12
四川绿源春茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The enthusiasm of tea farmers is sluggish, and it is common for tea farmers to abandon tea and not pick tea, resulting in a waste of resources for fresh tea in summer and autumn

Method used

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  • Processing method of summer-autumn tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: (specific embodiment)

[0024] A kind of processing method of summer and autumn tea, it comprises the following steps:

[0025] (1) Raw materials

[0026] The "one bud, two and three leaves" fresh tea picked on sunny days in summer and autumn has a water content of 75%.

[0027] (2) Raw material handling

[0028] The fresh tea leaves after plucking are only spread to cool (reducing the leaf temperature to room temperature) without spreading (spreading to dry and wither), and the moisture content is 75%.

[0029] (3) Finished

[0030] Model: Adopt 80 type drum continuous greening machine.

[0031] The temperature of the drum wall of the greening machine is 200 ° C ~ 280 ° C, the temperature of the front section (280 ° C), the middle section (250 ° C) and the rear section (200 ° C), gradually decreases with the completion of the greening process; the time is 180s ~ 210s. Finishing degree: the water content of the finished leaves is reduced to below 35%;...

Embodiment 2

[0038] Embodiment 2: (comparative example)

[0039] A kind of processing method of summer and autumn tea, it comprises the following steps:

[0040] (1) Raw materials

[0041] The "one bud, two and three leaves" fresh tea picked on sunny days in summer and autumn has a water content of 75%.

[0042] (2) Raw material handling

[0043] The picked fresh tea leaves are spread indoors with a thickness of 2.5cm to 5cm, a drying time of 12 hours, and a water content of 60%.

[0044] (3) Finished

[0045] Model: Adopt 80 type drum continuous greening machine.

[0046] The finishing temperature is 230°C-280°C, and the time is 90s-120s. Finishing degree: the water content of the finished leaves is reduced to below 50%, and the finished leaves are cooled to room temperature after they are out of the pot.

[0047] (4) kneading

[0048] Method: Twice kneading method.

[0049] Kneading machine: use 65-type kneading machine. The green leaves are quickly kneaded by the kneading machi...

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Abstract

The invention discloses a processing method of a summer-autumn tea. The raw materials are fresh tea leaves in summer and autumn, and are successively subjected to fixation, rolling and drying. The method eliminates a spreading process from the original processes of spreading, fixation, rolling and drying, adopts a shaking and smothering combination method, subjects the fresh tea leaves to smothering fixation and steaming fixation through processes of high temperature smothering and steaming for complete fixation and turning and shaking for losing water, decomposes the bitter taste transformedfrom anthocyanin in fresh tea leaves into high-temperature steam, and discharges, volatilizes and eliminates the bitter taste by the transpiration effect of the high-temperature steam, thereby improving the yield of the product by 5% or above. Moreover, the method of the invention is simple in operation, does not need to increase equipment investment, saves energy consumption and site occupation of a withering process, and greatly improves the utilization rate of summer-autumn tea resources.

Description

technical field [0001] The invention relates to a processing method of summer and autumn tea, belonging to the technical field of tea processing. Background technique [0002] Unfavorable climatic factors such as drought and little rain in summer and autumn, strong sunlight, long sunlight, strong light, high temperature and heat lead to high anthocyanin content, high polyphenol content and low amino acid content in fresh tea leaves in summer and autumn, resulting in bitter taste and aroma. Low dullness, poor tenderness of buds and leaves, strong old taste. Domestic existing summer and autumn green tea processing production technology is: spread out (withering) → complete → knead → dry. The guiding technical theory for the disappearance of the bitter taste of tea products in summer and autumn is that heavy spreading (withering), especially "spreading (withering)" takes as long as 12h to 20h, and the fresh tea leaves lose more than 15% of water as the criterion. But the gree...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 向以建
Owner 四川绿源春茶业有限公司
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