阅读说明：本技术 一种绿茶分合加工方法 (Green tea deciliter and combination processing method ) 是由 范红英 赵飞 于 2019-12-06 设计创作，主要内容包括：本发明公开了一种绿茶分合加工方法,所述方法包括如下步骤：S1：鲜叶选择；S2：鲜叶分类；S3：分类加工；S4：拼配组合；S5：储藏保鲜；本发明采用分合有度的加工方法,解决了现有的绿茶加工的方法,无法同时满足外形与口感需求的问题,同时将特色品种安吉白茶茶树品种和黄金芽茶树品种与传统绿茶类茶树品种进行分类加工,科学组合成优势互补、相得益彰的新产品,有效地利用好茶叶资源,提高产品质量,增强市场的竞争力,增加茶产业的总体经济效益。(The invention discloses a green tea deciliter and combination processing method, which comprises the following steps: s1: selecting fresh leaves; s2: classifying fresh leaves; s3: classifying and processing; s4: splicing and combining; s5: storing and preserving; the invention adopts a processing method with split-combined scales, solves the problem that the existing green tea processing method can not meet the requirements of appearance and taste at the same time, classifies and processes the Anji white tea tree variety and the golden bud tea tree variety which are special varieties and the traditional green tea tree variety, scientifically combines new products with complementary advantages and complementary mutually, effectively utilizes tea resources, improves the product quality, enhances the market competitiveness and increases the overall economic benefit of the tea industry.)

1. A green tea deciliter processing method is characterized by comprising the following steps:

s1: selecting fresh leaves; selecting fresh leaves with single bud, one bud and one leaf, one bud and two leaves and one bud and three leaves;

s2: classifying fresh leaves; selecting fresh leaves with good shape and complete bud leaves, selecting single bud and one leaf in spring, and selecting fresh leaves with single bud and one leaf in early summer and autumn as the raw materials of the beauty tea; taking one bud, one leaf, one bud, two leaves and one bud, three leaves of fresh leaves in spring as taste tea raw materials;

s3: classifying and processing; the aesthetic tea raw materials and the taste tea raw materials are respectively processed to form the aesthetic tea and the taste tea.

S4: splicing and combining; the beautifying tea and the taste tea are blended according to the proportion of 1:2 in spring, and the beautifying tea and the taste tea are blended according to the proportion of 1:3 in summer.

S5: storing and preserving; and (4) storing and preserving the tea leaves after the blending and combination at a low temperature.

2. The method for processing green tea leaves according to claim 1, wherein the processing of the beauty tea in step S3 includes the steps of:

s31: principle classification: selecting fresh leaves with single bud, one bud and one leaf and one bud and one leaf initially spread, selecting impurities, and respectively spreading and processing raw materials with different grades and specifications;

s32: spreading fresh leaves; placing fresh leaves in a spreading container, spreading the leaves with a thickness of 0.1-1.5 cm, and turning over once within 1-2 hours under the environment of cleanness, sanitation, ventilation, dryness and sunlight avoidance until the water content is about 70%, the leaves of the buds are soft and have light apple fragrance;

s33: de-enzyming: a roller continuous enzyme deactivating machine is adopted, a heating power supply is switched on, a motor is started simultaneously, the roller rotates, fresh leaves after being spread are put into the roller when the air temperature in the cylinder body on one side of a feed inlet reaches 120 ℃ or the temperature of the wall of the roller reaches 230-260 ℃, and enzyme deactivating is carried out for 1-2 minutes to form enzyme deactivating leaves which are dark green, soft in leaf quality, conglobated by hand, elastic, continuous in folding, free of enzyme smell, fragrant, pear-fragrant, non-burnt and approximately 60% in water content;

s34: spreading for cooling for the first time; directly feeding the enzyme-deactivated leaves into a cooling box by adopting an air blowing type cooling box for rapid cooling;

s35: tidying and shaping; adopting a hot air inlet type shaping and carding machine, feeding 0.12 kg/groove of cooled and enzyme-deactivated leaves at the temperature of 70 ℃ of air in the groove or 130-150 ℃ of the groove bottom until the surface of the bud leaves is substantially dry, the bud leaves are 7 dry and the shape is substantially flat and straight, and then taking out the buds;

s36: spreading for cooling for the second time; rapidly cooling the tea leaves after the tea leaves are subjected to carding and shaping by adopting a blowing type cooling box;

s37; drying: a hot air inlet type shaping and carding machine is adopted, the air temperature in a groove is 60 ℃, 0.2 kg of tea leaves per groove are added, the tea leaves are fried for 12 minutes until the tea leaves are flat and straight, the tea leaves are twisted into powder by hands, and the water content of the tea leaves is about 7 percent.

S38: spreading for cooling for the third time; adopting an air blowing type cooling box to directly enter the tea into the cooling box for rapid cooling;

s39: selecting: firstly, using a step-type stem picking machine to pick broken tea buds and leaves of tea leaves to achieve the completeness of finished tea buds and leaves; then a winnowing machine is adopted to remove the tea flakes;

s310: drying feet and improving fragrance: drying at 90 deg.C to dry tea leaves, adjusting temperature to 120 deg.C, drying until tea leaves feel hot and water content of tea leaves is 5%, drying, spreading and cooling.

3. The green tea deciliter processing method according to claim 2, wherein the method of trimming and shaping the fresh leaves of spring festival in step S35 comprises: starting a motor to enable the machine to run normally, then switching on a heating tableland to heat, discharging leaves when the temperature of a pot rises to 70 ℃, adjusting the reciprocating frequency of a groove pot to 110-120 times/min, throwing the killed leaves for about 1 min, adding a light pressing rod after the leaves are softened, adjusting the reciprocating frequency of the groove pot to 80-100 times/min, stir-frying for about 1 min, taking out the pressing rod, continuously throwing and frying for 2-3 min, taking out the buds and leaves when the moisture on the surfaces of the buds and leaves is basically dry, drying the buds and leaves when the shape is basically flat and straight, taking out the pot and discharging the leaves.

4. The method of processing green tea leaves according to claim 1, wherein the processing of the taste tea in step S3 includes the steps of:

s3-1: classifying raw materials; selecting sundries, and respectively squaring and processing the sundries by using raw materials with different grades and specifications;

s3-2: spreading fresh leaves; placing fresh leaves in a spreading container, spreading the leaves with a thickness of 1-3 cm, and turning over once within 1-2 hours under the environment of cleanness, sanitation, ventilation, drying and sunlight avoidance until the water content is about 70%, the leaves and buds are soft and have light apple fragrance;

s3-3: de-enzyming: a roller continuous enzyme deactivating machine is adopted, a heating power supply is switched on, a motor is started simultaneously, a roller body rotates, fresh leaves after being spread are put into the roller body when the temperature of air in one side of a feed inlet reaches 120 ℃ or the temperature of the wall of the roller body reaches 230-260 ℃, and enzyme deactivating is carried out for 1-2 minutes to form enzyme deactivating leaves which are dark green, soft in leaf quality, conglobated by hands, elastic, continuous in folding, free of enzyme smell, fragrant, pear-fragrant, non-burnt and approximately 60% in water content.

S3-4: spreading for cooling; directly feeding the enzyme-deactivated leaves into a cooling machine for rapid cooling.

S3-5: rolling: adding 4/5 cooled enzyme-deactivated leaves which are naturally loose and filled in a kneading barrel or kneaded and poked by a small-sized kneading machine, slightly kneading for 5-8 minutes until tea strips are basically formed, a little tea juice overflows on the leaf surface, and slightly sticking hand feeling when kneading by hands;

s3-6: drying the hair fire for the first time; and (3) drying for 5-5.5 minutes at the temperature of 130-140 ℃ by adopting a miniature automatic dryer until the water content of the tea leaves is reduced to 25% -30% or 35% -40%, holding the tea leaves to form a ball, loosening the hands and having no sticky hand feeling.

S3-7: spreading for cooling; adopting a blowing type cooling box, drying the tea leaves downwards, spreading the tea leaves in the cooling box in time, quickly cooling the tea leaves, and spreading the tea leaves for cooling for 30-60 minutes.

S3-8: drying with full fire: drying with a miniature dryer at 80-100 deg.C until the water content of tea leaves is 7%;

s3-9: b, hair and fragrance extraction: directly drying with a sufficient fire aroma raising machine until the tea leaves are completely dried, drying at about 90 ℃, spreading the tea leaves slightly thicker than the tea leaves with the coarse fire for a longer time than the tea leaves with the coarse fire, drying the tea leaves with the coarse fire until the tea leaves are twisted into powder, spreading the tea leaves for cooling.

5. The green tea deciliter and processing method according to any one of claims 2 to 4, wherein the spreading container used in the steps S32 and S3-2 is a bamboo dustpan, a thin bamboo strip pad, a stainless steel net or a withering trough.

6. The green tea mixing and blending processing method according to any one of claims 2 to 4, wherein the roller continuous fixation machine in steps S33 and S3-3 is a 40, 50, 60 type roller continuous fixation machine.

7. The method of dividing and mixing green tea leaves according to claim 4, wherein the small-sized rolling machine in step S3-5 is a 25-55 type small-sized rolling machine.

8. The method for processing green tea leaves separately and combined according to claim 1, wherein the American tea material obtained in step S2 further comprises Anji white tea material and golden bud early spring tea material.

Technical Field

The invention relates to the field of tea processing, in particular to a green tea deciliter and combination processing method.

Background

The tea product is not only a beverage product, but also a culture artwork, the tea is long in culture source, and people need to adapt to various requirements of consumers in the production and processing process, so that the tea has good taste and ornamental value, and the tea is rich in nutrient components, so that the benefit is maximized. However, in the current green tea industry with stronger ornamental and nutritional shapes, the phenomenon of two poles appears, and one pole is heavy shape, namely the appearance is good and the ornamental property is strong, but the green tea has poor taste, is not resistant to brewing, has low nutritional ingredients, low yield and higher production cost; the other one is good taste and good quality, but has poor appearance, low ornamental value and relatively low selling price. Because of the characteristics of tea processing, it is difficult to realize a perfect combination of appearance and inner quality by one raw material and one method

Disclosure of Invention

The invention aims to: aiming at solving the problem that the existing green tea processing method can not meet the requirements of appearance and taste at the same time, the green tea split-combined processing method is provided

The technical scheme of the invention is as follows:

a green tea deciliter and combination processing method comprises the following steps:

s1: selecting fresh leaves; selecting fresh leaves with single bud, one bud and one leaf, one bud and two leaves and one bud and three leaves;

s2: classifying fresh leaves; selecting fresh leaves with good shape and complete bud leaves, selecting single bud and one leaf in spring, and selecting fresh leaves with single bud and one leaf in early summer and autumn as the raw materials of the beauty tea; taking one bud, one leaf, one bud, two leaves and one bud, three leaves of fresh leaves in spring as taste tea raw materials;

s3: classifying and processing; the aesthetic tea raw materials and the taste tea raw materials are respectively processed to form the aesthetic tea and the taste tea.

S4: splicing and combining; the beautifying tea and the taste tea are blended according to the proportion of 1:2 in spring, and the beautifying tea and the taste tea are blended according to the proportion of 1:3 in summer.

S5: storing and preserving; and (4) storing and preserving the tea leaves after the blending and combination at a low temperature.

In the above scheme, in the step S3, the processing of the beauty tea includes the following steps:

s31: principle classification: selecting fresh leaves with single bud, one bud and one leaf and one bud and one leaf initially spread, selecting impurities, and respectively spreading and processing raw materials with different grades and specifications;

s32: spreading fresh leaves; placing fresh leaves in a spreading container, spreading the leaves with a thickness of 0.1-1.5 cm, and turning over once within 1-2 hours under the environment of cleanness, sanitation, ventilation, dryness and sunlight avoidance until the water content is about 70%, the leaves of the buds are soft and have light apple fragrance;

s33: de-enzyming: a roller continuous enzyme deactivating machine is adopted, a heating power supply is switched on, a motor is started simultaneously, the roller rotates, fresh leaves after being spread are put into the roller when the air temperature in the cylinder body on one side of a feed inlet reaches 120 ℃ or the temperature of the wall of the roller reaches 230-260 ℃, and enzyme deactivating is carried out for 1-2 minutes to form enzyme deactivating leaves which are dark green, soft in leaf quality, conglobated by hand, elastic, continuous in folding, free of enzyme smell, fragrant, pear-fragrant, non-burnt and approximately 60% in water content;

s34: spreading for cooling for the first time; directly feeding the enzyme-deactivated leaves into a cooling box by adopting an air blowing type cooling box for rapid cooling;

s35: tidying and shaping; adopting a hot air inlet type shaping and carding machine, feeding 0.12 kg/groove of cooled and enzyme-deactivated leaves at the temperature of 70 ℃ of air in the groove or 130-150 ℃ of the groove bottom until the surface of the bud leaves is substantially dry, the bud leaves are 7 dry and the shape is substantially flat and straight, and then taking out the buds;

s36: spreading for cooling for the second time; rapidly cooling the tea leaves after the tea leaves are subjected to carding and shaping by adopting a blowing type cooling box;

s37; drying: a hot air inlet type shaping and carding machine is adopted, the air temperature in a groove is 60 ℃, 0.2 kg of tea leaves per groove are added, the tea leaves are fried for 12 minutes until the tea leaves are flat and straight, the tea leaves are twisted into powder by hands, and the water content of the tea leaves is about 7 percent.

S38: spreading for cooling for the third time; adopting an air blowing type cooling box to directly enter the tea into the cooling box for rapid cooling;

s39: selecting: firstly, using a step-type stem picking machine to pick broken tea buds and leaves of tea leaves to achieve the completeness of finished tea buds and leaves; then a winnowing machine is adopted to remove the tea flakes;

s310: drying feet and improving fragrance: drying at 90 deg.C to dry tea leaves, adjusting temperature to 120 deg.C, drying until tea leaves feel hot and water content of tea leaves is 5%, drying, spreading and cooling.

In the above scheme, in step S35, the method for conducting strip-tidying and shaping on the fresh spring festival leaves comprises: starting a motor to enable the machine to run normally, then switching on a heating highland for heating, removing leaves when the temperature of a pot rises to 70 ℃, adjusting the reciprocating frequency of a groove pot to 110-120 times/min, throwing the killed leaves for about 1 min, adding a light pressing rod after the leaves are softened, adjusting the reciprocating frequency of the groove pot to 80-100 times/min, stir-frying for about 1 min, taking out the pressing rod, continuously throwing and frying for 2-3 min, taking out the buds and leaves when the moisture on the surfaces of the buds and leaves is basically dry until the buds and leaves are 7 dry, and taking out the buds and leaves when the shape is basically flat and straight;

in the above scheme, in the step S3, the processing of the taste tea includes the following steps:

s3-1: classifying raw materials; selecting sundries, and respectively squaring and processing the sundries by using raw materials with different grades and specifications;

s3-2: spreading fresh leaves; placing fresh leaves in a spreading container, spreading the leaves with a thickness of 1-3 cm, and turning over once within 1-2 hours under the environment of cleanness, sanitation, ventilation, drying and sunlight avoidance until the water content is about 70%, the leaves and buds are soft and have light apple fragrance;

s3-3: de-enzyming: a roller continuous enzyme deactivating machine is adopted, a heating power supply is switched on, a motor is started simultaneously, a roller body rotates, fresh leaves after being spread are put into the roller body when the temperature of air in one side of a feed inlet reaches 120 ℃ or the temperature of the wall of the roller body reaches 230-260 ℃, and enzyme deactivating is carried out for 1-2 minutes to form enzyme deactivating leaves which are dark green, soft in leaf quality, conglobated by hands, elastic, continuous in folding, free of enzyme smell, fragrant, pear-fragrant, non-burnt and approximately 60% in water content.

S3-4: spreading for cooling; directly feeding the enzyme-deactivated leaves into a cooling machine for rapid cooling.

S3-5: rolling: adding 4/5 cooled enzyme-deactivated leaves which are naturally loose and filled in a kneading barrel or kneaded and poked by a small-sized kneading machine, slightly kneading for 5-8 minutes until tea strips are basically formed, a little tea juice overflows on the leaf surface, and slightly sticking hand feeling when kneading by hands;

s3-6: drying the hair fire for the first time; and (3) drying for 5-5.5 minutes at the temperature of 130-140 ℃ by adopting a miniature automatic dryer until the water content of the tea leaves is reduced to 25% -30% or 35% -40%, holding the tea leaves to form a ball, loosening the hands and having no sticky hand feeling.

S3-7: spreading for cooling; adopting a blowing type cooling box, drying the tea leaves downwards, spreading the tea leaves in the cooling box in time, quickly cooling the tea leaves, and spreading the tea leaves for cooling for 30-60 minutes.

S3-8: drying with full fire: drying with a miniature dryer at 80-100 deg.C until the water content of tea leaves is 7%;

s3-9: b, hair and fragrance extraction: directly drying with a sufficient fire aroma raising machine until the tea leaves are completely dried, drying at about 90 ℃, spreading the tea leaves slightly thicker than the tea leaves with the coarse fire for a longer time than the tea leaves with the coarse fire, drying the tea leaves with the coarse fire until the tea leaves are twisted into powder, spreading the tea leaves for cooling.

In the above scheme, the spreading container used in the steps S32 and S3-2 is a bamboo dustpan, a thin bamboo strip mat, a stainless steel net or a withering trough.

In the scheme, the roller continuous fixation machine in the step S33 and the step S3-3 is a 40, 50 or 60 type roller continuous fixation machine.

In the above scheme, the small-sized rolling machine in the step S3-5 is a 25-55 type small-sized rolling machine.

In the scheme, the American tea raw material in the step S2 can also adopt an Anji white tea raw material and a golden bud early spring tea raw material.

In conclusion, the beneficial effects of the invention are as follows:

the invention adopts a processing method with split-combined scales, solves the problem that the existing green tea processing method can not meet the requirements of appearance and taste at the same time, classifies and processes the Anji white tea tree variety and the golden bud tea tree variety which are special varieties and the traditional green tea tree variety, scientifically combines new products with complementary advantages and complementary mutually, effectively utilizes tea resources, improves the product quality, enhances the market competitiveness and increases the overall economic benefit of the tea industry.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments, and based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative efforts belong to the protection scope of the present invention.