阅读说明：本技术 一种野化茶的制作工艺 (Preparation process of wild tea ) 是由 林扬闻 林茂安 林孝进 戴霞云 于 2019-11-04 设计创作，主要内容包括：本发明属于茶叶技术领域,尤其是一种野化茶的制作工艺,步骤一、选材,选择十年以上未经管理的茶树,每年七月份采摘茶叶,摘叶长度为2-10厘米；步骤二、晒青,将茶叶置于阳光下晾晒,晒青时间根据鲜叶嫩度和天气情况控制在20-30分钟；步骤三、摊凉,将步骤二中晒青后的茶叶移至室内静置；步骤四、摇青,室温30℃状态下,至少四遍；步骤五、静置,第一遍摇青后静置半小时,第二遍摇青后静置40-50分钟,第三遍摇青后静置1小时。该野化茶的制作工艺,野化茶是在保留生态多样性的环境下,制作过程中没有任何添加剂,保留茶叶本质清香蜜味的茶,因其种植以后不得喷施任何农药、除草剂,从而具有属于零污染,保健价值较高,味道纯正的特点。(The invention belongs to the technical field of tea, in particular to a process for preparing wild tea, which comprises the following steps of selecting materials, selecting unmanaged tea trees for more than ten years, picking tea leaves in July every year, wherein the leaf picking length is 2-10 cm; step two, sunning, namely airing the tea leaves in the sun, wherein the sunning time is controlled to be 20-30 minutes according to the tenderness of the fresh leaves and the weather condition; step three, spreading for cooling, namely moving the tea subjected to sun drying in the step two to a room for standing; shaking green for at least four times at room temperature of 30 ℃; and step five, standing, wherein standing is carried out for half an hour after the first green rocking, standing is carried out for 40-50 minutes after the second green rocking, and standing is carried out for 1 hour after the third green rocking. The wild tea is prepared by the preparation process, under the environment of keeping ecological diversity, the preparation process does not contain any additive, the intrinsic fragrant and honey taste of the tea is kept, and the wild tea has the characteristics of zero pollution, higher health care value and pure taste because no pesticide or herbicide is required to be sprayed after planting.)

1. A preparation process of wild tea is characterized by comprising the following steps: selecting materials, namely selecting unmanaged tea trees for more than ten years, picking tea leaves every July month, wherein the leaf picking length is 2-10 cm;

step two, sunning, namely airing the tea leaves in the sun, wherein the sunning time is controlled to be 20-30 minutes according to the tenderness of the fresh leaves and the weather condition;

step three, spreading for cooling, namely moving the tea subjected to sun drying in the step two to a room for standing;

shaking green for at least four times at room temperature of 30 ℃;

standing for half an hour after the first green rocking, standing for 40-50 minutes after the second green rocking, and standing for 1 hour after the third green rocking;

step six, fermentation, wherein more than 100 jin of tea leaves are gathered in a bamboo cage for natural fermentation for 110-130 minutes in a closed room;

seventhly, de-enzyming, namely, 50 jin of tea leaves in each pot of the de-enzyming pot, wherein the pot temperature is 190-;

step eight, rolling, namely putting the tea with the pot temperature into a rolling machine;

ninth, secondary fermentation, sealing the room, and gathering more than 100 jin of tea leaves in a bamboo cage for natural fermentation;

step ten, drying, and shaping by adopting an oven;

and eleventh, extracting fragrance, removing impurities, removing water and improving fragrance in an oven at 83-87 ℃ for 180 minutes.

2. The process for making wild tea according to claim 1, wherein the process comprises the following steps: and in the second step, the tea leaves are dried in the sun, the gloss of the leaf surfaces of the tea leaves disappears, the tea leaves are turned into dark green, slight green taste is given out, the leaf surfaces are soft, the first two leaves slightly droop, the edge parts of the top leaves are slightly curled, the tender stems are bent, are not brittle, are broken, are pinched by hands, have elastic feeling, and are shaken until the tea leaves have faint scent.

3. The process for making wild tea according to claim 1, wherein the process comprises the following steps: and shaking green in the fourth step, stirring the green for the first two times by hands, improving the activity of the tea leaves by the temperature of the hands, activating active enzymes, shaking the green for the second two times by a sieve, and shaking the green each time until the tea leaves recover to a hard and stiff leaf surface state.

4. The process for making wild tea according to claim 1, wherein the process comprises the following steps: and seventhly, deactivating enzymes, and frying until the weight of the tea leaves is reduced by half and 24-26 jin are left.

5. The process for making wild tea according to claim 1, wherein the process comprises the following steps: and step eight, rolling, wherein the tea cannot be pressed too tightly in the process, and the tea is formed and loosened into strips for 20-30 minutes.

6. The process for making wild tea according to claim 1, wherein the process comprises the following steps: in the ninth step, secondary fermentation is carried out, the temperature of the tea reaches 40-50 ℃, and the fermentation lasts for 190 minutes.

7. The process for making wild tea according to claim 1, wherein the process comprises the following steps: and step ten, drying, wherein the temperature is controlled to be 68-72 ℃, and the moisture content is below 5%.

Technical Field

The invention relates to the technical field of tea, in particular to a preparation process of wild tea.

Background

Tea, shrub or small trees, tender branches without hair. The leaf leather is long round or oval, the tip is blunt or sharp, the base is wedge-shaped, the upper surface is shiny, the lower surface has no hair or has soft hair at first time, the edge has saw teeth, and the petiole has no hair. White in color, sometimes with slightly longer flower stalks; the sepals are wide in egg shape to round shape, have no hairs and are reserved; the petals are wide and oval, the bases are slightly connected, the back surface has no hair, and sometimes short and soft hair exists; the ovaries are dense and white; the flower column is hairless. Capsule 3 spherical or 1-2 spherical, height 1.1-1.5 cm, and seed 1-2 per ball. The flowering phase is 10 months to 2 months in the next year.

The wild species are in the shape of small trees, the leaves are large and often exceed 10 cm long, and the hair cover and the leaf profile change greatly after wide cultivation for a long time. The tea can be used as beverage, contains various beneficial components, and has health promoting effect.

Tea refers to the leaves and buds of tea tree. Distinguished tea, cashew, tea, . Broadly refers to the leaves of evergreen bush tea tree which can be used for making tea, and the beverage made by these leaves, later extended to all herbal teas made by plant flowers, leaves, seeds, roots, such as chrysanthemum tea, etc.; "herb tea" and the like prepared by infusing various medicinal materials are also called Lei ya in Chinese literature. Some countries also have tea brewed from other plant leaves such as fruits and herbs, such as "fruit tea".

At present, along with economic globalization, tea leaves have become one of the important varieties in the beverage market in three thirds of the world, but most of the existing tea leaves have excessive commercial management, and in the processes of planting, managing, picking and the like of the tea leaves, the tea leaves contain harmful substances such as pesticide residues, additives and the like, the taste of the products is poor, the taste is not pure, and most of the tea leaves need to be made by tender buds during making, and the limitation is large, so that a making process of the wild tea is required.

Disclosure of Invention

Based on the technical problems that most of the existing tea leaves are excessively managed commercially, and the tea leaves contain harmful substances such as pesticide residues, additives and the like due to excessive manual intervention in the procedures of planting, managing and picking and the like, and the products have poor mouthfeel and are not pure in taste, the invention provides a preparation process of wild tea.

The preparation process of the wild tea provided by the invention comprises the following steps of selecting materials, selecting unmanaged tea trees for more than ten years, picking tea leaves in July every year, wherein the leaf picking length is 2-10 cm;

step two, sunning, namely airing the tea leaves in the sun, wherein the sunning time is controlled to be 20-30 minutes according to the tenderness of the fresh leaves and the weather condition;

step three, spreading for cooling, namely moving the tea subjected to sun drying in the step two to a room for standing;

shaking green for at least four times at room temperature of 30 ℃;

standing for half an hour after the first green rocking, standing for 40-50 minutes after the second green rocking, and standing for 1 hour after the third green rocking;

step six, fermentation, wherein more than 100 jin of tea leaves are gathered in a bamboo cage for natural fermentation for 110-130 minutes in a closed room;

seventhly, de-enzyming, namely, 50 jin of tea leaves in each pot of the de-enzyming pot, wherein the pot temperature is 190-;

step eight, rolling, namely putting the tea with the pot temperature into a rolling machine;

ninth, secondary fermentation, sealing the room, and gathering more than 100 jin of tea leaves in a bamboo cage for natural fermentation;

step ten, drying, and shaping by adopting an oven;

and eleventh, extracting fragrance, removing impurities, removing water and improving fragrance in an oven at 83-87 ℃ for 180 minutes.

Preferably, in the second step, the tea leaves are dried in the sun, the gloss of the leaf surfaces of the tea leaves disappears, the tea leaves are turned into dark green, slight green taste is given out, the leaf surfaces are soft, the first two leaves slightly droop, the edge parts of the top leaves are slightly curled, the tender stems are bent, are not brittle, are broken, and are pinched by hands to have elastic feeling, and the tea leaves are shaken until the tea leaves have faint scent.

Preferably, the green tea leaves are shaken in the fourth step, the green tea leaves are shaken in the first two times by hands and stirred, the activity of the tea leaves is improved by the hand temperature, the active enzyme is activated, the green tea leaves are shaken in the second two times by a sieve, and the green tea leaves are shaken each time until the tea leaves recover to a hard leaf surface state.

Preferably, the seventh step of deactivating enzymes is carried out until the weight of the tea leaves is reduced by half and 24-26 jin are left.

Preferably, the tea leaves are kneaded in the step eight, the tea leaves cannot be pressed too tightly in the process, and the tea leaves are formed and loosened into strips for 20-30 minutes.

Preferably, in the ninth step, the second fermentation is carried out, the temperature of the tea reaches 40-50 ℃, and the fermentation lasts for 170-190 minutes.

Preferably, the drying in the step ten is carried out, the temperature is controlled to be 68-72 ℃, and the moisture content is below 5%.

The beneficial effects of the invention are as follows:

1. the wild tea is tea which has no additive in the preparation process and keeps the intrinsic fragrant and honey taste of tea leaves under the environment of keeping ecological diversity, and has the characteristics of zero pollution, higher health care value and pure taste because no pesticide or herbicide is required to be sprayed after the wild tea is planted.

2. Compared with the existing tea, the tea has no manual management intervention after planting, thereby having the characteristics of wild flavor, unique style, honey aroma and soft taste.

3. Compared with the existing tea, most of the wild tea needs to be refrigerated, and the wild tea prepared by the invention can be stored at constant temperature without refrigeration, so that the wild tea has the characteristic of convenient storage.

Drawings

FIG. 1 is a first page view of a detection report of wild flower tea in a preparation process of wild tea;

FIG. 2 is a second page of a wild flower tea detection report in a wild tea manufacturing process;

FIG. 3 is a third page of a wild flower tea detection report in a wild tea manufacturing process;

FIG. 4 is a fourth page of a wild flower tea detection report in a wild tea manufacturing process.

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.

Referring to fig. 1-4, a process for preparing a wild tea, comprises the steps of selecting materials, selecting unmanaged tea trees for more than ten years, picking tea leaves in July every year, wherein the leaf picking length is 2-10 cm;

step two, sunning, namely airing the tea leaves in the sun, wherein the sunning time is controlled to be 20-30 minutes according to the tenderness of the fresh leaves and the weather condition;

in the second step, the tea leaves are dried in the sun, the gloss of the leaf surfaces of the tea leaves disappears, the tea leaves are turned into dark green, slight green taste is given out, the leaf surfaces are soft, the first two leaves slightly droop, the edge parts of the top leaves are slightly rolled, the tender stems are bent, are not brittle, are pinched by hands, have elastic feeling, and are shaken until the tea leaves have faint scent;

step three, spreading for cooling, namely moving the tea subjected to sun drying in the step two to a room for standing;

shaking green for at least four times at room temperature of 30 ℃;

shaking green in the fourth step, shaking green in the first two times, stirring by hands, improving the activity of the tea leaves by hand temperature, activating active enzyme, shaking green by a sieve in the later two times, and shaking green each time until the tea leaves recover to a hard leaf surface state;

standing for half an hour after the first green rocking, standing for 40-50 minutes after the second green rocking, and standing for 1 hour after the third green rocking;

step six, fermentation, wherein more than 100 jin of tea leaves are gathered in a bamboo cage for natural fermentation for 110-130 minutes in a closed room;

seventhly, de-enzyming, namely, 50 jin of tea leaves in each pot of the de-enzyming pot, wherein the pot temperature is 190-;

removing green in the seventh step, and frying until the weight of the tea leaves is reduced by half and 24-26 jin are left;

step eight, rolling, namely putting the tea with the pot temperature into a rolling machine;

rolling in the step eight, wherein the tea cannot be pressed too tightly in the process, and the tea is formed and loosened into strips for 20-30 minutes;

ninth, secondary fermentation, sealing the room, and gathering more than 100 jin of tea leaves in a bamboo cage for natural fermentation;

in the ninth step, secondary fermentation is carried out, the temperature of the tea reaches 40-50 ℃, and the fermentation lasts for 190 minutes;

step ten, drying, and shaping by adopting an oven;

drying in the tenth step, controlling the temperature to be 68-72 ℃ and the water content to be less than 5%;

step eleven, extracting fragrance, removing impurities, removing water in an oven at 83-87 ℃, and improving fragrance for 180 minutes at 120-;

the wild tea is tea which has no additive in the preparation process and keeps the intrinsic fragrant and honey taste of tea under the environment of keeping ecological diversity, and has the characteristics of zero pollution, higher health care value and pure taste because no pesticide and herbicide are sprayed after the wild tea is planted;

compared with the existing tea, the tea has no manual management intervention after planting, so that the tea has the characteristics of wild flavor, unique style, honey aroma and soft taste, the yield is low, the annual yield per mu is 6-8 jin, and the tea belongs to a scarce product;

compared with the existing tea, most of the wild tea needs to be refrigerated, and the wild tea prepared by the invention can be stored at constant temperature without refrigeration, so that the wild tea has the characteristic of convenient storage.

Example one

Referring to fig. 1-4, a process for preparing a wild tea, comprises the steps of selecting materials, selecting unmanaged tea trees for more than ten years, picking tea leaves in July every year, wherein the leaf picking length is 2-10 cm;

step two, sunning, namely airing the tea leaves in the sun, wherein the sunning time is controlled to be 20 minutes according to the tenderness of the fresh leaves and the weather condition;

in the second step, the tea leaves are dried in the sun, the gloss of the leaf surfaces of the tea leaves disappears, the tea leaves are turned into dark green, slight green taste is given out, the leaf surfaces are soft, the first two leaves slightly droop, the edge parts of the top leaves are slightly rolled, the tender stems are bent, are not brittle, are pinched by hands, have elastic feeling, and are shaken until the tea leaves have faint scent;

step three, spreading for cooling, namely moving the tea subjected to sun drying in the step two to a room for standing;

shaking green for at least four times at room temperature of 30 ℃;

shaking green in the fourth step, shaking green in the first two times, stirring by hands, improving the activity of the tea leaves by hand temperature, activating active enzyme, shaking green by a sieve in the later two times, and shaking green each time until the tea leaves recover to a hard leaf surface state;

standing for half an hour after the first green rocking, standing for 40-50 minutes after the second green rocking, and standing for 1 hour after the third green rocking;

step six, fermentation, wherein more than 100 jin of tea leaves are gathered in a bamboo cage to be naturally fermented for 110 minutes in a closed room;

seventhly, performing enzyme deactivation, namely heating the tea leaves by 50 jin each pot of the enzyme deactivation pot at 190 ℃;

removing green in the seventh step, and frying until the weight of the tea leaves is reduced by half and 24-26 jin are left;

step eight, rolling, namely putting the tea with the pot temperature into a rolling machine;

rolling in the step eight, wherein the tea cannot be pressed too tightly in the process, and the tea is formed and loosened into strips for 20 minutes;

ninth, secondary fermentation, sealing the room, and gathering more than 100 jin of tea leaves in a bamboo cage for natural fermentation;

performing secondary fermentation in the ninth step, wherein the temperature of the tea reaches 40 ℃, and fermenting for 190 minutes;

step ten, drying, and shaping by adopting an oven;

step ten, drying, controlling the temperature at 68 ℃ and the water content below 5%;

eleven, extracting fragrance, removing impurities, and removing water and fragrance in an oven at 87 ℃ for 120 minutes;

the wild tea is tea which has no additive in the preparation process and keeps the intrinsic fragrant and honey taste of tea under the environment of keeping ecological diversity, and has the characteristics of zero pollution, higher health care value and pure taste because no pesticide and herbicide are sprayed after the wild tea is planted;

compared with the existing tea, the tea has no manual management intervention after planting, so that the tea has the characteristics of wild flavor, unique style, honey aroma and soft taste, the yield is low, the annual yield per mu is 6-8 jin, and the tea belongs to a scarce product;

compared with the existing tea, most of the wild tea needs to be refrigerated, and the wild tea prepared by the invention can be stored at constant temperature without refrigeration, so that the wild tea has the characteristic of convenient storage.

Example two

Referring to fig. 1-4, a process for preparing a wild tea, comprises the steps of selecting materials, selecting unmanaged tea trees for more than ten years, picking tea leaves in July every year, wherein the leaf picking length is 2-10 cm;

step two, sunning, namely airing the tea leaves in the sun, wherein the sunning time is controlled to be 25 minutes according to the tenderness of the fresh leaves and the weather condition;

in the second step, the tea leaves are dried in the sun, the gloss of the leaf surfaces of the tea leaves disappears, the tea leaves are turned into dark green, slight green taste is given out, the leaf surfaces are soft, the first two leaves slightly droop, the edge parts of the top leaves are slightly rolled, the tender stems are bent, are not brittle, are pinched by hands, have elastic feeling, and are shaken until the tea leaves have faint scent;

step three, spreading for cooling, namely moving the tea subjected to sun drying in the step two to a room for standing;

shaking green for at least four times at room temperature of 30 ℃;

shaking green in the fourth step, shaking green in the first two times, stirring by hands, improving the activity of the tea leaves by hand temperature, activating active enzyme, shaking green by a sieve in the later two times, and shaking green each time until the tea leaves recover to a hard leaf surface state;

standing for half an hour after the first shaking, standing for 45 minutes after the second shaking, and standing for 1 hour after the third shaking;

step six, fermentation, wherein more than 100 jin of tea leaves are gathered in a bamboo cage to naturally ferment for 120 minutes in a closed room;

seventhly, performing enzyme deactivation, namely heating the tea leaves by 50 jin in each pot of a enzyme deactivation pot at the temperature of 200 ℃;

removing green in the seventh step, and frying until the weight of the tea leaves is reduced by half and 24-26 jin are left;

step eight, rolling, namely putting the tea with the pot temperature into a rolling machine;

rolling in the step eight, wherein the tea cannot be pressed too tightly in the process, and the tea is formed and loosened into strips for 25 minutes;

ninth, secondary fermentation, sealing the room, and gathering more than 100 jin of tea leaves in a bamboo cage for natural fermentation;

performing secondary fermentation in the ninth step, wherein the temperature of the tea reaches 45 ℃, and fermenting for 180 minutes;

step ten, drying, and shaping by adopting an oven;

drying at 70 ℃ until the water content is below 5%;

eleven, extracting fragrance, removing impurities, and removing water and fragrance in an oven at 85 ℃ for 150 minutes;

the wild tea is tea which has no additive in the preparation process and keeps the intrinsic fragrant and honey taste of tea under the environment of keeping ecological diversity, and has the characteristics of zero pollution, higher health care value and pure taste because no pesticide and herbicide are sprayed after the wild tea is planted;

compared with the existing tea, the tea has no manual management intervention after planting, so that the tea has the characteristics of wild flavor, unique style, honey aroma and soft taste, the yield is low, the annual yield per mu is 6-8 jin, and the tea belongs to a scarce product;

compared with the existing tea, most of the wild tea needs to be refrigerated, and the wild tea prepared by the invention can be stored at constant temperature without refrigeration, so that the wild tea has the characteristic of convenient storage.

EXAMPLE III

Referring to fig. 1-4, a process for preparing a wild tea, comprises the steps of selecting materials, selecting unmanaged tea trees for more than ten years, picking tea leaves in July every year, wherein the leaf picking length is 2-10 cm;

step two, sunning, namely airing the tea leaves in the sun, wherein the sunning time is controlled to be 30 minutes according to the tenderness of the fresh leaves and the weather condition;

in the second step, the tea leaves are dried in the sun, the gloss of the leaf surfaces of the tea leaves disappears, the tea leaves are turned into dark green, slight green taste is given out, the leaf surfaces are soft, the first two leaves slightly droop, the edge parts of the top leaves are slightly rolled, the tender stems are bent, are not brittle, are pinched by hands, have elastic feeling, and are shaken until the tea leaves have faint scent;

step three, spreading for cooling, namely moving the tea subjected to sun drying in the step two to a room for standing;

shaking green for at least four times at room temperature of 30 ℃;

shaking green in the fourth step, shaking green in the first two times, stirring by hands, improving the activity of the tea leaves by hand temperature, activating active enzyme, shaking green by a sieve in the later two times, and shaking green each time until the tea leaves recover to a hard leaf surface state;

standing for half an hour after the first shaking, standing for 50 minutes after the second shaking, and standing for 1 hour after the third shaking;

step six, fermentation, wherein more than 100 jin of tea leaves are gathered in a bamboo cage to naturally ferment for 130 minutes in a closed room;

seventhly, performing enzyme deactivation, namely heating the tea leaves by 50 jin in each pot of a enzyme deactivation pot at the temperature of 210 ℃;

removing green in the seventh step, and frying until the weight of the tea leaves is reduced by half and 24-26 jin are left;

step eight, rolling, namely putting the tea with the pot temperature into a rolling machine;

rolling in the step eight, wherein the tea cannot be pressed too tightly in the process, and the tea is formed and loosened into strips for 30 minutes;

ninth, secondary fermentation, sealing the room, and gathering more than 100 jin of tea leaves in a bamboo cage for natural fermentation;

performing secondary fermentation in the ninth step, wherein the temperature of the tea reaches 50 ℃, and fermenting for 170 minutes;

step ten, drying, and shaping by adopting an oven;

drying at 72 ℃ until the water content is below 5%;

eleven, extracting fragrance, removing impurities, and removing water and fragrance in an oven at 83 ℃ for 180 minutes;

the wild tea is tea which has no additive in the preparation process and keeps the intrinsic fragrant and honey taste of tea under the environment of keeping ecological diversity, and has the characteristics of zero pollution, higher health care value and pure taste because no pesticide and herbicide are sprayed after the wild tea is planted;

compared with the existing tea, the tea has no manual management intervention after planting, so that the tea has the characteristics of wild flavor, unique style, honey aroma and soft taste, the yield is low, the annual yield per mu is 6-8 jin, and the tea belongs to a scarce product;

compared with the existing tea, most of the wild tea needs to be refrigerated, and the wild tea prepared by the invention can be stored at constant temperature without refrigeration, so that the wild tea has the characteristic of convenient storage.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.