阅读说明：本技术 一种水仙茶饼制作工艺 (narcissus tea cake making process ) 是由 陈长南 于 2018-06-01 设计创作，主要内容包括：本发明涉及水仙茶饼制作技术领域,尤其为一种水仙茶饼制作工艺,其特征在于,包括以下步骤:S1；通过天气预报进行了解采摘气候,并确定采摘时间；S2；组织人员穿戴好专门的采摘服装,带上采摘工具,在固定的时间内,并且按照一定的采摘标准进行采摘；S3；将采摘回来的水仙茶进行晒青,晾青,做青,炒青,揉捻等一系列工艺；S4；水仙茶进行晒青,晾青,做青,炒青,揉捻一系列工艺后进行人工首次拣梗,拣梗出在晒青,晾青,做青,炒青后的有瑕疵的茶叶；S5；选取纸张和模具进行造型；S6；通过一系列处理后对水仙茶进行烘焙和审评。本发明通过观察天气预报,设检验鲜叶的仪器,空气湿度仪,温度计能够保证制茶饼每个流程在合适的范围内。(The invention relates to the technical field of narcissus tea cake production, in particular to a narcissus tea cake production process, which is characterized by comprising the following steps of S1; knowing the picking climate through weather forecast and determining the picking time; s2; the organizer wears special picking clothes, carries a picking tool and picks the clothes within a fixed time according to a certain picking standard; s3; the picked narcissus tea is subjected to a series of processes such as drying in the sun, making green, stir-frying, rolling and the like; s4; drying the narcissus tea in the sun, airing the tea leaves, performing green making, frying, rolling a series of processes, manually picking stalks for the first time, and picking out defective tea leaves after drying the tea leaves in the sun, airing the tea leaves, performing green making and frying; s5; selecting paper and a mould for modeling; s6; the narcissus tea was baked and evaluated after a series of treatments. According to the invention, through observing weather forecast, an instrument for detecting fresh leaves, an air humidity instrument and a thermometer are arranged, so that each process for making the tea cakes can be ensured to be in a proper range.)

1. A narcissus tea cake making process is characterized by comprising the following steps:

S1; knowing the picking climate through weather forecast and determining the picking time;

S2; the organizer wears special picking clothes, carries a picking tool and picks the clothes within a fixed time according to a certain picking standard;

S3; the picked narcissus tea is subjected to a series of processes such as drying in the sun, making green, stir-frying, rolling and the like;

S4; drying the narcissus tea in the sun, airing the tea leaves, performing green making, frying, rolling a series of processes, manually picking stalks for the first time, and picking out defective tea leaves after drying the tea leaves in the sun, airing the tea leaves, performing green making and frying;

s5; selecting paper and a mould for modeling;

S6; the narcissus tea was baked and evaluated after a series of treatments.

2. the narcissus tea cake making process of claim 1, wherein the picking climate is selected from sunny day, time from 10 am to 3 pm, and the standard picking standard is two-leaf one-core or three-leaf one-core.

3. The narcissus tea cake making process of claim 1, wherein the sun drying refers to a process of dehydrating and softening the tea leaves. That is, the fresh leaves are withered after being dehydrated, the water loss is about 5 to 10 percent, and an instrument for detecting the fresh leaves is arranged beside the fresh leaves to perform sampling detection for many times.

4. The narcissus tea cake making process according to claim 1, wherein the green-drying is to spread the dried fresh leaves in a green house, spread the leaves evenly in a bamboo sieve, place the leaves on a green-drying rack, turn the withered fresh leaves green, redistribute the moisture in the fresh leaves evenly, dissipate the heat between leaves, reduce dehydration and chemical reaction, the green-drying time is usually about one hour, and an air humidity instrument is arranged in the green house, observe the humidity in the green house, and adjust the air humidity by a special air humidity device.

5. The narcissus tea cake making process according to claim 1, wherein the green house is kept at a temperature of 19-23 ℃ and a humidity of 63-70 ℃ and can be adjusted by an air conditioner and a dehumidifier. The first shaking is shaking alive, the tea leaves are placed in a shaking machine in a shaking workshop and do not normally exceed a shaking machine roller 1/3 for 8-15 minutes. Turning over the tea leaves up and down in a roller of a green rocking machine after starting the machine, allowing the tea leaves to collide and rub with each other, and allowing polyphenol oxidase in the broken cells in the leaves to overflow to be matched with a substrate primrose sugar soap enzyme to form an enzymatic reaction, commonly called as 'fermentation'; after green rocking, spreading and drying the tea leaves in a bamboo sieve, placing the tea leaves on a tea leaf rack in a green house, and standing for about one hour to perform secondary green rocking; and shaking the green tea for the second time for about 30 minutes. It is only necessary to shake the leaf edge to have a slightly red edge. Still spreading the tea leaves in a green house in a bamboo sieve of a green airing rack, standing for 2 hours, and observing that the tea leaves are changed into withered and soft shapes from the hard shapes after shaking and are attached to the bamboo sieve. The green tea can be shaken for the third time when the green tea is smelled and the price of the aromatic gas is overflowed slightly; rocking the green for the third time to be red for about 50 minutes until the leaf edge is red and the faint scent is slightly exposed, and then rocking the green for the fourth time; shaking green for the fourth time to shake fragrance, the method is basically the same as the third time, the time is about 20 minutes, the green needs to be held and the green needs to be shaken for the first three times, the shaking needs to be more than the shaking for enough shaking, the shaking needs to be less or even not, the purpose of shaking fragrance is that the fragrance is smelled and drifts; after shaking green for four times, standing in a green house for 8-10 hours, the tea green has obvious red edge, is in a shape of two red and eight green, the color of the tea is changed into yellow green, the aroma overflows to reach the green making standard, and a thermometer, a hygrometer and a timer are arranged in the green house.

6. the narcissus tea cake making process of claim 1, wherein the pan-frying mainly prevents the continuous oxidation of the inner cells of the leaves, and fixes the aroma and flavor generated in the semi-fermentation state of the pan-frying process. The pan temperature of the pan-frying machine is controlled to be about 260-280 ℃, the pan is heated firstly and then cooled, green smell is eliminated, faint scent is given out, the pan can be held by hands to form a ball, the pan can be spread when being opened, and the pan is sticky, and the water loss rate is about 30%; after the pan-frying, the tea is put into a rolling machine for rolling while the tea is hot, part of tea juice is exuded, and the principle of firstly slightly pressing and then gradually pressing is mastered, wherein the time is usually about 10 minutes.

7. the narcissus tea cake making process of claim 1, wherein the modeling uses a cyclobalanopsis glauca wooden model and a wooden model mallet. The inner diameter of the wood mould is 4.3cm multiplied by 4.3cm, white clean raw edge paper of 16 multiplied by 16cm is flatly paved on a table surface during modeling, then the wood mould is placed, about 30 g of kneaded tea leaves are placed in the wood mould, a wooden mallet is used for pressurizing modeling, the wood mould is removed to tightly wrap the paper, the raw edge paper joint is scalded after the paper is heated by electric ferrochrome to form a tea cake, the paper is preferably selected to be dry and static, colorless and odorless, and has certain hardness and a shaping effect, wood used by the mould is made of odorless and harder miscellaneous wood, a square mould with the height of 16cm and the inner diameter of 5cm is made of a wood board with the thickness of 0.5m, the bottom of the wood with the length of 25cm is 4.5 multiplied by 4.5cm, the upper part of the wood is made into a round handle, and the square handle is convenient to grasp by hand.

8. the narcissus tea cake making process of claim 1, wherein the electric oven is baked at high temperature and re-baked at low temperature with charcoal, the tea cake is put into an oven to be spread on the tea sieve in a single layer, the temperature is set to about 70 ℃, and the oven is required to leave a small gap to be not closed completely, so as to volatilize water. Baking for about 2 hours, closing the oven door, reducing the temperature to about 65 ℃, and baking for about 6 hours again to obtain the charcoal for low-temperature baking; charcoal (hardwood best) redrying: and (3) putting the tea cake baked by the electric oven at high temperature into a baking cage, wherein the baking temperature of the charcoal is about 60 ℃, and the baking time is about 8 hours. When the tea cake is held by hand and the sand makes a sound, the tea can be twisted into dry powder by pinching the tea by hand, or the dry powder can be easily penetrated by a toothpick, so that the drying process is finished.

9. The narcissus tea cake making process according to claim 1, wherein the finished products are classified and put into a warehouse according to the evaluation standard after being taken out of the furnace. The appearance, color and soup color are respectively graded by 10 points, the fragrance is 30 points, the taste is 35 points, the leaf bottom is 5 points, and the appearance is preferably square. The color is oily, yellow green and red. The soup color is orange yellow and clear. The fragrance is delicate and elegant, and looks like cinnamon. Has light taste, tender throat, soft tongue, smooth mouth corner, refreshing tongue and sweet aftertaste. The leaf bottom is thick, soft and bright, presents a satin surface and shows a red edge, and is commonly called as ' green leaf red edging ', seven bubbles have aftertaste '.

Technical Field

The invention relates to the technical field of narcissus tea cake production, in particular to a narcissus tea cake production process.

Background

The manufacturing process of the narcissus tea cake is derived from Song generation Beiyuan tribute tea, is the activated stone in oolong tea, and is called as' unique oolong compressed tea in the world, the benefit of narcissus tea:

1. Fluorine is one of trace elements needed by human bodies, the lack of fluorine can affect the health of bone fat and teeth, and tea is a natural beverage containing more fluorine. The tea contains a proper amount of caffeine, so that the tea has the function of exciting central nerves, and the volatile oil in the tea is fragrant and fragrant, so that the tea is refreshing and refreshing after being drunk;

2. The tea contains alkaloid, is a natural alkaline beverage, can neutralize acidic food, and maintain normal pH value (slightly alkaline) of human body fluid. In addition, tannin in the tea has the function of inhibiting bacteria, caffeine can enhance gastric secretion, and aromatic oil can dissolve fat and help digestion, so that the tea drinking has the function of improving the function of intestine and stomach; catechu extract in folium narcissi tea has effects of neutralizing radioactive element strontium and reducing atomic radiation damage. Can resist the radiation pollution of the city at present, so is praised as the drink of the atomic times.

3. Tea contains rich catechins, particularly green tea, and the catechins have high vitamin P activity, can enhance the capacity of human bodies for accumulating vitamins, reduce the accumulation of fat in blood and liver and keep the normal resistance of capillary vessels, so that the tea is beneficial to preventing and treating hypertension, arteriosclerosis and coronary heart disease after being frequently drunk; the vitamin C in the tea is beneficial to reducing cholesterol in blood and enhancing toughness and elasticity of blood vessels, and researches in French and Japanese medical circles prove that the tea has the effects of reducing cholesterol and losing weight.

The narcissus tea is made into the tea cake for people to eat, the rich nutrient substances are kept as far as possible, and the delicious taste is kept, so the making method of the narcissus tea cake is important.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides a narcissus tea cake making process.

In order to achieve the purpose, the invention adopts the following technical scheme:

A manufacturing process of narcissus tea cakes comprises the following steps:

s1; knowing the picking climate through weather forecast and determining the picking time;

S2; the organizer wears special picking clothes, carries a picking tool and picks the clothes within a fixed time according to a certain picking standard;

S3; the picked narcissus tea is subjected to a series of processes such as drying in the sun, making green, stir-frying, rolling and the like;

s4; drying the narcissus tea in the sun, airing the tea leaves, performing green making, frying, rolling a series of processes, manually picking stalks for the first time, and picking out defective tea leaves after drying the tea leaves in the sun, airing the tea leaves, performing green making and frying;

S5; selecting paper and a mould for modeling;

s6; the narcissus tea was baked and evaluated after a series of treatments.

preferably, the picking climate is selected from sunny days, the time is from 10 am to 3 pm, and the standard picking standard is two-leaf one-core or three-leaf one-core.

Preferably, the sun-drying refers to a process of dehydrating and softening the tea leaves. That is, the fresh leaves are withered after being dehydrated, the water loss is about 5 to 10 percent, and an instrument for detecting the fresh leaves is arranged beside the fresh leaves to perform sampling detection for many times.

Preferably, the green leaf airing is that the fresh leaves subjected to green leaf airing are spread to be thin and evenly spread in a bamboo sieve in a green house and then are placed on a green leaf airing frame, so that the withered fresh leaves are turned green, the moisture in the fresh leaves is uniformly redistributed, the heat between the leaves is dissipated, the water loss and chemical reaction are reduced, the green leaf airing time is about one hour generally, an air humidity instrument is arranged in the green house, the humidity in the green house is observed, and the air humidity is adjusted by using a special air humidity device.

Preferably, the green house is kept at a temperature of 19-23 ℃ and a humidity of 63-70 ℃, and an air conditioner and a dehumidifier can be used for adjusting the temperature and the humidity. The first shaking is shaking alive, the tea leaves are placed in a shaking machine in a shaking workshop and do not normally exceed a shaking machine roller 1/3 for 8-15 minutes. Turning over the tea leaves up and down in a roller of a green rocking machine after starting the machine, allowing the tea leaves to collide and rub with each other, and allowing polyphenol oxidase in the broken cells in the leaves to overflow to be matched with a substrate primrose sugar soap enzyme to form an enzymatic reaction, commonly called as 'fermentation'; after green rocking, spreading and drying the tea leaves in a bamboo sieve, placing the tea leaves on a tea leaf rack in a green house, and standing for about one hour to perform secondary green rocking; and shaking the green tea for the second time for about 30 minutes. It is only necessary to shake the leaf edge to have a slightly red edge. Still spreading the tea leaves in a green house in a bamboo sieve of a green airing rack, standing for 2 hours, and observing that the tea leaves are changed into withered and soft shapes from the hard shapes after shaking and are attached to the bamboo sieve. The green tea can be shaken for the third time when the green tea is smelled and the price of the aromatic gas is overflowed slightly; rocking the green for the third time to be red for about 50 minutes until the leaf edge is red and the faint scent is slightly exposed, and then rocking the green for the fourth time; shaking green for the fourth time to shake fragrance, the method is basically the same as the third time, the time is about 20 minutes, the green needs to be held and the green needs to be shaken for the first three times, the shaking needs to be more than the shaking for enough shaking, the shaking needs to be less or even not, the purpose of shaking fragrance is that the fragrance is smelled and drifts; after shaking green for four times, standing in a green house for 8-10 hours, the tea green has obvious red edge, is in a shape of two red and eight green, the color of the tea is changed into yellow green, the aroma overflows to reach the green making standard, and a thermometer, a hygrometer and a timer are arranged in the green house.

Preferably, the pan-frying mainly comprises the step of preventing the cells in the leaves from being continuously oxidized and fixing the aroma and the taste generated in the semi-fermentation state in the pan-frying process. The pan temperature of the pan-frying machine is controlled to be about 260-280 ℃, the pan is heated firstly and then cooled, green smell is eliminated, faint scent is given out, the pan can be held by hands to form a ball, the pan can be spread when being opened, and the pan is sticky, and the water loss rate is about 30%; after the pan-frying, the tea is put into a rolling machine for rolling while the tea is hot, part of tea juice is exuded, and the principle of firstly slightly pressing and then gradually pressing is mastered, wherein the time is usually about 10 minutes.

Preferably, the modeling uses a cyclobalanopsis glauca wooden model and a wooden model mallet. The inner diameter of the wood mould is 4.3cm multiplied by 4.3cm, white clean raw edge paper of 16 multiplied by 16cm is flatly paved on a table surface during modeling, then the wood mould is placed, about 30 g of kneaded tea leaves are placed in the wood mould, a wooden mallet is used for pressurizing modeling, the wood mould is removed to tightly wrap the paper, the raw edge paper joint is scalded after the paper is heated by electric ferrochrome to form a tea cake, the paper is preferably selected to be dry and static, colorless and odorless, and has certain hardness and a shaping effect, wood used by the mould is made of odorless and harder miscellaneous wood, a square mould with the height of 16cm and the inner diameter of 5cm is made of a wood board with the thickness of 0.5m, the bottom of the wood with the length of 25cm is 4.5 multiplied by 4.5cm, the upper part of the wood is made into a round handle, and the square handle is convenient to grasp by hand.

Preferably, the electric oven is baked at high temperature and re-baked at low temperature by using charcoal, the tea cakes are placed into the oven and spread on the tea sieve in a single layer, the temperature is set to be about 70 ℃, and the oven needs to be provided with a small gap which can not be completely closed, so that the moisture is volatilized. Baking for about 2 hours, closing the oven door, reducing the temperature to about 65 ℃, and baking for about 6 hours again to obtain the charcoal for low-temperature baking; charcoal (hardwood best) redrying: and (3) putting the tea cake baked by the electric oven at high temperature into a baking cage, wherein the baking temperature of the charcoal is about 60 ℃, and the baking time is about 8 hours. When the tea cake is held by hand and the sand makes a sound, the tea can be twisted into dry powder by pinching the tea by hand, or the dry powder can be easily penetrated by a toothpick, so that the drying process is finished.

preferably, the finished products to be evaluated need to be classified and put into a warehouse according to the evaluation standard after being discharged from the furnace. The appearance, color and soup color are respectively graded by 10 points, the fragrance is 30 points, the taste is 35 points, the leaf bottom is 5 points, and the appearance is preferably square. The color is oily, yellow green and red. The soup color is orange yellow and clear. The fragrance is delicate and elegant, and looks like cinnamon. Has light taste, tender throat, soft tongue, smooth mouth corner, refreshing tongue and sweet aftertaste. The leaf bottom is thick, soft and bright, presents a satin surface and shows a red edge, and is commonly called as ' green leaf red edging ', seven bubbles have aftertaste '.

Compared with the prior art, the invention provides a narcissus tea cake making process, which has the following beneficial effects:

1. By observing the weather forecast, an instrument for inspecting the fresh leaves, an air humidity instrument and a thermometer are arranged, so that each process for making the tea cakes can be ensured to be in a proper range, and the optimal making quality is achieved.

2. through the selection of the paper and the selection of the die, the tool can not influence the product in the manufacturing process. The product can maintain optimal nutrition and taste.

In the invention, the part which is not involved in the device is the same as the prior art or can be realized by adopting the prior art, and the invention can ensure that each flow of tea cake making is in a proper range by observing weather forecast and arranging an instrument for detecting fresh leaves, an air humidity instrument and a thermometer so as to ensure that the tea cake making reaches the best making quality; through the selection of the paper and the selection of the die, the tool can not influence the product in the manufacturing process. The product can maintain optimal nutrition and taste.

Drawings

fig. 1 is a flow structure schematic diagram of a narcissus tea cake making process provided by the invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.

Referring to fig. 1, a narcissus tea cake making process includes a narcissus tea cake making process, including the following steps:

S1; knowing the picking climate through weather forecast and determining the picking time;

s2; the organizer wears special picking clothes, carries a picking tool and picks the clothes within a fixed time according to a certain picking standard;

s3; the picked narcissus tea is subjected to a series of processes such as drying in the sun, making green, stir-frying, rolling and the like;

s4; drying the narcissus tea in the sun, airing the tea leaves, performing green making, frying, rolling a series of processes, manually picking stalks for the first time, and picking out defective tea leaves after drying the tea leaves in the sun, airing the tea leaves, performing green making and frying;

S5; selecting paper and a mould for modeling;

S6; the narcissus tea was baked and evaluated after a series of treatments.

the picking climate is selected from sunny days, the time is from 10 am to 3 pm, and the standard picking standard is two-leaf one-core or three-leaf one-core.

The sun-drying refers to the process of dehydrating and softening the tea leaves. That is, the fresh leaves are withered after being dehydrated, the water loss is about 5 to 10 percent, and an instrument for detecting the fresh leaves is arranged beside the fresh leaves to perform sampling detection for many times.

The green leaf airing is that the fresh leaves after being dried in the green house are spread to be spread evenly in the bamboo sieve and then placed on the green leaf airing frame, so that the withered fresh leaves are turned to green, the moisture in the fresh leaves is uniformly redistributed, the heat between the leaves is dissipated, the water loss and the chemical reaction are reduced, the green leaf airing time is usually about one hour, an air humidity instrument is arranged in the green house, the humidity in the green house is observed, and the air humidity is adjusted by using a special air humidity device.

the green house temperature is kept at 19-23 deg.C, the humidity is kept at 63-70 deg.C, and the temperature and humidity can be adjusted by air conditioner and dehumidifier. The first shaking is shaking alive, the tea leaves are placed in a shaking machine in a shaking workshop and do not normally exceed a shaking machine roller 1/3 for 8-15 minutes. Turning over the tea leaves up and down in a roller of a green rocking machine after starting the machine, allowing the tea leaves to collide and rub with each other, and allowing polyphenol oxidase in the broken cells in the leaves to overflow to be matched with a substrate primrose sugar soap enzyme to form an enzymatic reaction, commonly called as 'fermentation'; after green rocking, spreading and drying the tea leaves in a bamboo sieve, placing the tea leaves on a tea leaf rack in a green house, and standing for about one hour to perform secondary green rocking; and shaking the green tea for the second time for about 30 minutes. It is only necessary to shake the leaf edge to have a slightly red edge. Still spreading the tea leaves in a green house in a bamboo sieve of a green airing rack, standing for 2 hours, and observing that the tea leaves are changed into withered and soft shapes from the hard shapes after shaking and are attached to the bamboo sieve. The green tea can be shaken for the third time when the green tea is smelled and the price of the aromatic gas is overflowed slightly; rocking the green for the third time to be red for about 50 minutes until the leaf edge is red and the faint scent is slightly exposed, and then rocking the green for the fourth time; shaking green for the fourth time to shake fragrance, the method is basically the same as the third time, the time is about 20 minutes, the green needs to be held and the green needs to be shaken for the first three times, the shaking needs to be more than the shaking for enough shaking, the shaking needs to be less or even not, the purpose of shaking fragrance is that the fragrance is smelled and drifts; after shaking green for four times, standing in a green house for 8-10 hours, the tea green has obvious red edge, is in a shape of two red and eight green, the color of the tea is changed into yellow green, the aroma overflows to reach the green making standard, and a thermometer, a hygrometer and a timer are arranged in the green house.

the pan-frying mainly aims to prevent the cells in the leaves from being continuously oxidized and fix the aroma and the taste generated in the semi-fermentation state in the pan-frying process. The pan temperature of the pan-frying machine is controlled to be about 260-280 ℃, the pan is heated firstly and then cooled, green smell is eliminated, faint scent is given out, the pan can be held by hands to form a ball, the pan can be spread when being opened, and the pan is sticky, and the water loss rate is about 30%; after the pan-frying, the tea is put into a rolling machine for rolling while the tea is hot, part of tea juice is exuded, and the principle of firstly slightly pressing and then gradually pressing is mastered, wherein the time is usually about 10 minutes.

The modeling uses a cyclobalanopsis glauca wooden model and a wooden model mallet. The inner diameter of the wood mould is 4.3cm multiplied by 4.3cm, white clean raw edge paper of 16 multiplied by 16cm is flatly paved on a table surface during modeling, then the wood mould is placed, about 30 g of kneaded tea leaves are placed into the wood mould, a wooden mallet is used for pressurizing modeling, the wood mould is removed to tightly wrap the paper, the raw edge paper joint is scalded after the paper is heated by electric ferrochrome to form the tea cake, the selection of the paper is dry and quiet, colorless and odorless, has certain hardness and can play a role in shaping, wood used by the mould is made of odorless and harder miscellaneous wood, and the square mould with the height of 16cm and the inner diameter of 5cm is manufactured by using a wood board with the thickness of 0.5 m. The wood fades 25cm long, the bottom of the wood fades in a square shape of 4.5 multiplied by 4.5cm, and the upper part of the wood fades in a round handle, so that the wood fades in a hand-held manner.

the electric oven is baked at high temperature and re-baked at low temperature by using charcoal, the tea cakes are put into the oven and spread on the tea sieve in a single layer, the temperature is set to be about 70 ℃, and the oven needs to leave a small gap and cannot be closed completely, so that the moisture is volatilized. Baking for about 2 hours, closing the oven door, reducing the temperature to about 65 ℃, and baking for about 6 hours again to obtain the charcoal for low-temperature baking; charcoal (hardwood best) redrying: and (3) putting the tea cake baked by the electric oven at high temperature into a baking cage, wherein the baking temperature of the charcoal is about 60 ℃, and the baking time is about 8 hours. When the tea cake is held by hand and the sand makes a sound, the tea can be twisted into dry powder by pinching the tea by hand, or the dry powder can be easily penetrated by a toothpick, so that the drying process is finished.

And after the finished products are examined and evaluated out of the furnace, the finished products need to be classified and put into a warehouse according to the examination and evaluation standard. The appearance, color and soup color are respectively graded by 10 points, the fragrance is 30 points, the taste is 35 points, the leaf bottom is 5 points, and the appearance is preferably square. The color is oily, yellow green and red. The soup color is orange yellow and clear. The fragrance is delicate and elegant, and looks like cinnamon. Has light taste, tender throat, soft tongue, smooth mouth corner, refreshing tongue and sweet aftertaste. The leaf bottom is thick, soft and bright, presents a satin surface and shows a red edge, and is commonly called as ' green leaf red edging ', seven bubbles have aftertaste '.

When the device is used, the instrument for detecting the fresh leaves, the air humidity instrument and the thermometer are arranged by observing weather forecast, so that each flow for making the tea cakes can be ensured to be in a proper range, and the optimal making quality is achieved; through the selection of the paper and the selection of the die, the tool can not influence the product in the manufacturing process. The product can maintain optimal nutrition and taste.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.