阅读说明：本技术 一种茶叶杀青理条的方法 (tea leaf de-enzyming and carding method ) 是由 李霜 于 2019-09-29 设计创作，主要内容包括：本发明公开了一种茶叶杀青理条的方法,包括以下步骤：茶叶分级采摘、茶叶前处理、预杀青、杀青、摊凉、理条、摊凉、炒制、提香,即可得到品质较好的成品茶叶。本发明在采摘茶叶的过程中,就将一芽一叶、一芽两叶的茶叶分开收集,能够分别进行加工,确保了茶叶的整体质量,提高了茶叶成品的品质,同时,在采摘前期就将一芽一叶、一芽两叶的茶叶分离开,避免了采回茶叶后还要重新将一芽一叶、一芽两叶的茶叶分开拣选,有效节约了加工时间和人力成本,提高了茶叶的整体加工效率。(The invention discloses a tea leaf de-enzyming and carding method, which comprises the following steps: tea leaf grading and picking, tea leaf pretreatment, pre-fixation, spread cooling, strip tidying, spread cooling, stir-frying and aroma raising, and finished tea leaves with better quality can be obtained. In the process of picking the tea leaves, the tea leaves with one bud and one leaf and two buds are separately collected and can be respectively processed, the overall quality of the tea leaves is ensured, the quality of finished tea leaves is improved, meanwhile, the tea leaves with one bud and one leaf and two buds are separated in the early stage of picking, the situation that the tea leaves with one bud and one leaf and two buds are separately picked again after the tea leaves are picked is avoided, the processing time and the labor cost are effectively saved, and the overall processing efficiency of the tea leaves is improved.)

1. A tea leaf de-enzyming and carding method is characterized by comprising the following steps:

S1, picking tea leaves in a grading manner, wherein the tea leaves with one bud and one leaf and two leaves with one bud are respectively picked and collected;

S2, tea pretreatment, namely sorting and removing impurities in picked tea leaves, spreading the tea leaves on a bamboo mat, wherein the thickness of the spread tea leaves is 2-3cm, then placing the bamboo mat in a ventilated and shady place to avoid direct sunlight, spreading and drying the tea leaves until fresh leaves are dehydrated, the bud leaves are softened from hard, the color of the tea leaves is dark green, and the green grass taste is proper;

s3, pre-fixation, namely, adopting an electric roller fixation machine, arranging the cross section of a roller of the fixation machine into an octagon shape, arranging two end faces to be open, pouring the spread tea leaves into the roller when the temperature of the roller reaches 260-320 ℃, wherein the amount of the poured tea leaves is not more than one third of the capacity of the roller, rotating the roller at the speed of 20-30 r/min, and stopping after fixation for 1-2 min;

s4, de-enzyming, namely, adopting an electric roller de-enzyming machine, when the temperature in the electric roller de-enzyming machine reaches 180-220 ℃, putting the pre-de-enzymed tea into the electric roller de-enzyming machine, wherein the roller is designed in an open manner, rotates at a speed of 15-25 r/min during de-enzyming, the de-enzyming time of one bud and one leaf is 6-8min, the de-enzyming time of two leaves in one bud is 8-12min, the tea is completely de-enzymed, the color and luster of the de-enzymed leaves are changed into dark green, the leaf quality is softened, the tea is held by a hand to form a ball, slightly sticky, the green grass flavor disappears, the tea has a fresh fragrance, no burnt edge and complete, the de-enzyming is suitable, and the water content of the de;

S5, spreading for cooling, namely spreading the tea leaves subjected to enzyme deactivation on a bamboo mat, wherein the thickness of the spread tea leaves is 5-8cm, then placing the bamboo mat in a ventilated and shady place to avoid direct irradiation of sunlight, simultaneously cooling and radiating the tea leaves by a fan, wherein the spreading time of one bud and one leaf is 15-20min, the spreading time of two leaves of one bud is 20-35min, so that the water in the leaves is uniformly distributed again, and the temperature of the tea leaves is cooled to 60-80 ℃;

s6, carding, namely putting the tea into a carding machine, wherein the tea put in the carding machine is not more than one half of the depth of a groove pot, the temperature of the carding machine is kept at 65-85 ℃, the carding time of one bud and one leaf is 6-8min, the carding time of two leaves in one bud is 8-14min, the tea leaves in the carding machine are straightened, and the color is preferably moist green;

s7, spreading for cooling, and then frying and extracting fragrance to obtain the finished tea.

2. the method for de-enzyming and carding tea leaves according to claim 1, wherein the method comprises the following steps: in step S1, when the tea leaves with one bud and one leaf and two leaves are picked and collected respectively, the picking staff may select two different containers, and the tea leaves with one bud and one leaf and two leaves are placed respectively, or different picking staff may pick two different tea leaves respectively.

3. The method for de-enzyming and carding tea leaves according to claim 1, wherein the method comprises the following steps: the bamboo mat in the step S2 needs no peculiar smell, other dry backing plates without peculiar smell can be used to replace the bamboo mat, tea needs to be spread for 2-7 hours, the tea is turned over every 1.5 hours, the tea at the bottom is turned over to the upper side, so that the water in the fresh tea on the whole bamboo mat is evaporated, the spreading time of one bud and one leaf is controlled to be 2-3 hours, and the spreading time of one bud and two leaves is controlled to be 4-7 hours.

4. The method for de-enzyming and carding tea leaves according to claim 1, wherein the method comprises the following steps: in the step S3, a material turning plate is arranged in the electric roller, and the temperature in the roller is kept constant in the de-enzyming process.

5. the method for de-enzyming and carding tea leaves according to claim 1, wherein the method comprises the following steps: in the step S6, the electric carding machine is adopted for carding, the temperature of a carding machine groove pot is kept at 65-85 ℃, the speed is kept at 160-170r/min, and the operation is carried out for 2-6 min; then regulating the speed to 110-120r/min, adding a pressure rod for 2-4min, and then starting the rod; and adjusting the speed to 130-150r/min, running for 2-4min, and taking off the machine, wherein after one-time carding is finished, the tea leaves remained in the carding machine are completely removed by using a brush.

6. The method for de-enzyming and carding tea leaves according to claim 1, wherein the method comprises the following steps: and S7, selecting a bottle type roasting machine for roasting until the water content of the tea leaves is 8% -11%, enabling the tea leaves to be smooth in appearance, taking the tea leaves off the machine, using a bucket type aroma raising machine for aroma raising, enabling the temperature to be 60-80 ℃, the time to be 60-80min, processing until the water content of the tea leaves is 3% -5%, taking the tea leaves off the machine to obtain a finished tea leaf product, and then carrying out graded packaging on the tea leaves.

Technical Field

The invention relates to the technical field of tea processing, in particular to a tea enzyme deactivating and carding method.

Background

The tea is a specific famous beverage in China, is sold in China and abroad, is not only a traditional diet culture, but also has certain effects of eliminating free radicals due to the fact that the tea contains various antioxidant substances and antioxidant nutrients, so that the tea has the functions of anti-aging, health preservation and health care, and has certain effects of resisting aging by drinking three or two cups of tea every day, and the tea contains various vitamins and amino acids, so that the tea has certain effects of clearing away oil, relieving greasiness, enhancing nervous excitement, helping digestion and promoting urination. With the continuous development of economy, not only more and more people enjoy drinking tea, but also many people enjoy drinking tea, and as the number of people who drink tea increases, the demand of tea is larger and larger, and the requirements of consumers on the quality and the taste of tea are higher and higher, so that the improvement of the production process of tea is needed.

Tea leaf fixation is a tea making step for inhibiting enzymatic oxidation of tea polyphenol and the like in fresh tea leaves by destroying and passivating oxidase activity in the fresh tea leaves at high temperature, evaporating partial water in the fresh tea leaves to soften the tea leaves, facilitating rolling and forming, simultaneously dispersing green odor and promoting formation of good aroma, tea leaf tidying is a process for forming strip-shaped green tea, the operation method is slightly different due to different tea types, and mainly comprises two methods of strip grabbing and strip throwing, and aims to shape, lose water, display hair and extract aroma, the tea leaves can enter the next process after being cooled after the processes of fixation and strip tidying are finished. The current tea processing technology picks out impurities inside tea leaves and then directly starts to de-enzyming and drying after the tea leaves are picked, so that a plurality of tea leaves with different sizes can be processed together, smaller tea leaves are dried completely during processing, larger tea leaves are still in drying, the quality of the tea leaves baked in such a way is different, the taste is different when a consumer drinks, and the quality of the tea leaves is influenced.

Disclosure of Invention

the invention aims to provide a tea de-enzyming and carding method, which can solve the problem of inconsistent quality of processed tea.

In order to solve the technical problems, the technical scheme of the invention is as follows:

A tea leaf de-enzyming and carding method comprises the following steps:

S1, picking tea leaves in a grading manner, wherein the tea leaves with one bud and one leaf and two leaves with one bud are respectively picked and collected;

s2, tea pretreatment, namely sorting and removing impurities in picked tea leaves, spreading the tea leaves on a bamboo mat, wherein the thickness of the spread tea leaves is 2-3cm, then placing the bamboo mat in a ventilated and shady place to avoid direct sunlight, spreading and drying the tea leaves until fresh leaves are dehydrated, the bud leaves are softened from hard, the color of the tea leaves is dark green, and the green grass taste is proper;

s3, pre-fixation, namely, adopting an electric roller fixation machine, arranging the cross section of a roller of the fixation machine into an octagon shape, arranging two end faces to be open, pouring the spread tea leaves into the roller when the temperature of the roller reaches 260-320 ℃, wherein the amount of the poured tea leaves is not more than one third of the capacity of the roller, rotating the roller at the speed of 20-30 r/min, and stopping after fixation for 1-2 min;

s4, de-enzyming, namely, adopting an electric roller de-enzyming machine, when the temperature in the electric roller de-enzyming machine reaches 180-220 ℃, putting the pre-de-enzymed tea into the electric roller de-enzyming machine, wherein the roller is designed in an open manner, rotates at a speed of 15-25 r/min during de-enzyming, the de-enzyming time of one bud and one leaf is 6-8min, the de-enzyming time of two leaves in one bud is 8-12min, the tea is completely de-enzymed, the color and luster of the de-enzymed leaves are changed into dark green, the leaf quality is softened, the tea is held by a hand to form a ball, slightly sticky, the green grass flavor disappears, the tea has a fresh fragrance, no burnt edge and complete, the de-enzyming is suitable, and the water content of the de;

s5, spreading for cooling, namely spreading the tea leaves subjected to enzyme deactivation on a bamboo mat, wherein the thickness of the spread tea leaves is 5-8cm, then placing the bamboo mat in a ventilated and shady place to avoid direct irradiation of sunlight, simultaneously cooling and radiating the tea leaves by a fan, wherein the spreading time of one bud and one leaf is 15-20min, the spreading time of two leaves of one bud is 20-35min, so that the water in the leaves is uniformly distributed again, and the temperature of the tea leaves is cooled to 60-80 ℃;

S6, carding, namely putting the tea into a carding machine, wherein the tea put in the carding machine is not more than one half of the depth of a groove pot, the temperature of the carding machine is kept at 65-85 ℃, the carding time of one bud and one leaf is 6-8min, the carding time of two leaves in one bud is 8-14min, the tea leaves in the carding machine are straightened, and the color is preferably moist green;

S7, spreading for cooling, and then frying and extracting fragrance to obtain the finished tea.

Further, in the step S1, when the tea leaves with one bud and one leaf and two leaves are picked and collected respectively, the picking personnel may select two different containers, and the tea leaves with one bud and one leaf and two leaves are placed respectively, or the picking personnel may pick two different tea leaves respectively.

Further, the bamboo mat in the step S2 needs no peculiar smell, and other dry backing boards without peculiar smell can be used to replace the bamboo mat, the tea leaves need to be spread for 2-7 hours, the tea leaves are turned over every 1.5 hours, the tea leaves at the bottom are turned over, so that the water in the fresh tea leaves on the whole bamboo mat is evaporated, the spreading time of one bud and one leaf is controlled to be 2-3 hours, and the spreading time of one bud and two leaves is controlled to be 4-7 hours.

Further, in the step S3, a material turning plate is disposed in the electric roller, and the temperature in the roller is kept constant during the water-removing process.

Further, the strip tidying in the step S6 adopts an electric strip tidying machine, the temperature of a groove pot of the strip tidying machine is kept at 65-85 ℃, the speed is kept at 160-170r/min, and the operation is carried out for 2-6 min; then regulating the speed to 110-120r/min, adding a pressure rod for 2-4min, and then starting the rod; and adjusting the speed to 130-150r/min, running for 2-4min, and taking off the machine, wherein after one-time carding is finished, the tea leaves remained in the carding machine are completely removed by using a brush.

Further, in the step S7, a bottle type roasting machine is used for roasting until the water content of the tea leaves is 8% -11%, the tea leaves are smooth in appearance, the tea leaves can be taken out of the machine, a bucket type roasting machine is used for raising the aroma at the temperature of 60-80 ℃ for 60-80min, the tea leaves are processed until the water content of the tea leaves is 3% -5%, the tea leaves can be taken out of the machine to obtain the finished tea leaves, and then the tea leaves are packaged in a grading mode.

the invention adopts the technical scheme and has the following beneficial effects:

In the process of picking the tea leaves, the tea leaves with one bud and one leaf and two buds are separately collected and can be respectively processed, the overall quality of the tea leaves is ensured, the quality of finished tea leaves is improved, meanwhile, the tea leaves with one bud and one leaf and two buds are separated in the early stage of picking, the situation that the tea leaves with one bud and one leaf and two buds are separately picked again after the tea leaves are picked is avoided, the processing time and the labor cost are effectively saved, and the overall processing efficiency of the tea leaves is improved.

Detailed Description

The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.