阅读说明：本技术 一种青绿茶的还魂加工方法 (Processing method of soul of green tea ) 是由 邹杰 于 2020-10-26 设计创作，主要内容包括：本发明公开了一种青绿茶的还魂加工方法,包括以下步骤：S1、采摘新鲜茶叶；S2、将新鲜茶叶进行杀青；S3、将杀青后的茶叶进行揉捻；S4、将揉捻后的茶叶进行烘焙干燥：烘焙干燥过程分为三个阶段,首先将茶叶放入烘干机中进行首次烘焙,烘干温度为40-50℃,烘干时间为180-220min；然后将烘干机内温度升高直接进行二次烘焙,烘干温度为65-75℃,烘干时间为20-30min；将茶叶取出摊凉20-25分钟后,采用50-70℃的温度烘焙5-10min；S5、将烘焙干燥后的茶叶取出摊凉至室温,即得产品。其制备出的青绿茶还原茶叶本味,茶叶香气更自然,味道更鲜爽,茶汤透亮,口味纯正,耐泡度更高,市场接受度高。(The invention discloses a processing method of soul of green tea, which comprises the following steps: s1, picking fresh tea leaves; s2, de-enzyming the fresh tea leaves; s3, rolling the tea leaves after enzyme deactivation; s4, baking and drying the twisted tea leaves: the baking and drying process is divided into three stages, firstly, the tea leaves are put into a dryer for primary baking, the baking temperature is 40-50 ℃, and the baking time is 180-; then, raising the temperature in the dryer and directly carrying out secondary baking, wherein the drying temperature is 65-75 ℃, and the drying time is 20-30 min; taking out the tea leaves, spreading for cooling for 20-25 minutes, and baking at 50-70 deg.C for 5-10 min; and S5, taking out the baked and dried tea leaves, and spreading to cool to room temperature to obtain the product. The prepared green tea restores the original taste of tea, has more natural tea fragrance, fresh and cool taste, transparent tea soup, pure taste, higher soaking resistance and high market acceptance.)

1. The processing method of the soul of the green tea is characterized by comprising the following steps:

s1, picking fresh tea leaves;

s2, de-enzyming the fresh tea leaves;

s3, rolling the tea leaves after enzyme deactivation;

s4, baking and drying the twisted tea leaves: the baking and drying process is divided into three stages, firstly, the tea leaves are put into a dryer for primary baking, the baking temperature is 40-50 ℃, and the baking time is 180-; then, raising the temperature in the dryer and directly carrying out secondary baking, wherein the drying temperature is 65-75 ℃, and the drying time is 20-30 min; taking out the tea leaves, spreading for cooling for 20-25 minutes, and baking at 50-70 deg.C for 5-10 min;

and S5, taking out the baked and dried tea leaves, and spreading to cool to room temperature to obtain the product.

2. A processing method of soul of green tea as claimed in claim 1, wherein in step S4, the tea leaves are put into a dryer to spread to a thickness of 1.3-1.8cm during baking and drying.

3. A processing method of soul of green tea as claimed in claim 1, wherein in step S2, the fresh tea leaves are spread before de-enzyming, i.e. the fresh tea leaves are spread to a ventilated place and kept standing, the thickness of the spread leaves is 10-15cm, until the water content in the tea leaves is 35-40%.

4. A processing method of soul of green tea as claimed in claim 1, wherein the water-removing temperature is 240-270 ℃ and the water-removing time is 4-7min in step S2.

5. A processing method of soul of green tea as claimed in claim 1, wherein in step S3, the tea leaves after deactivation of enzymes are placed in a rolling machine with rolling time of 20-30min and rotation speed of 40-50 r/min.

6. A processing method of soul of green tea as claimed in claim 1, wherein the picked tea leaves in step S1 are tender tea leaves with one bud and two leaves or tender tea leaves with one bud and one leaf picked in the morning of the fine day from the middle of April to the top of May.

Technical Field

The invention relates to the technical field of tea leaf manufacturing, in particular to a processing method of soul of green tea.

Background

Green tea, one of the main tea varieties in China, is prepared by taking new leaves or buds of tea trees, and carrying out processes of enzyme deactivation, rolling, drying and the like without fermentation. The color of the dry tea and the tea soup and the tea bottom after being brewed are mainly green, so the tea is named as green tea. The green tea is prepared by non-fermentation, retains natural substances of fresh leaves, contains tea polyphenol, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritional ingredients, has special effects on aging prevention, cancer resistance, sterilization, inflammation diminishing and the like, and is beyond the reach of other teas.

The preparation process of the green tea comprises the following steps: three processes of deactivation of enzymes, rolling and drying, wherein the drying is a key process of primary processing of the green tea. The existing tea factory generally adopts an automatic dryer to dry tea leaves, in the drying process of green tea, the air inlet temperature of primary baking is controlled at 200 ℃ for about 10-15min, then tea embryos are taken out in time and are re-baked after being spread for 20-25 min, the re-baking temperature is 90-120 ℃ for about 5-10min, and then the primary finished tea leaves are taken out and spread for cooling, thus obtaining finished products. The high-temperature quick-drying method is adopted in the drying treatment process of the green tea, the treatment time can be effectively shortened, and the method is suitable for industrial batch production.

Disclosure of Invention

In order to solve the problems in the background art, the invention provides a processing method of the soul of the green tea, the prepared green tea restores the original taste of the tea, the tea has more natural fragrance, fresh and cool taste, emerald green and transparent tea soup, pure taste, higher soaking resistance and high market acceptance, and is more popular with young consumers.

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

the invention provides a processing method of soul of green tea, which comprises the following steps:

s1, picking fresh tea leaves;

s2, de-enzyming the fresh tea leaves;

s3, rolling the tea leaves after enzyme deactivation;

s4, baking and drying the twisted tea leaves: the baking and drying process is divided into three stages, firstly, the tea leaves are put into a dryer for primary baking, the baking temperature is 40-50 ℃, and the baking time is 180-; then, raising the temperature in the dryer and directly carrying out secondary baking, wherein the drying temperature is 65-75 ℃, and the drying time is 20-30 min; taking out the tea leaves, spreading for cooling for 20-25 minutes, and baking at 50-70 deg.C for 5-10 min;

and S5, taking out the baked and dried tea leaves, and spreading to cool to room temperature to obtain the product.

During the processing of tea, other types of tea such as black tea, white tea, oolong tea, yellow tea, etc. can also be subjected to the baking and drying method of the present invention to restore the original taste of tea.

In step S4, during the baking and drying process, the tea leaves are placed in a dryer to spread to a thickness of 1.3-1.8 cm.

In step S2, the fresh tea leaves are spread before being de-enzymed, that is, the fresh tea leaves are spread to a ventilated place and kept standing, wherein the thickness of the spread tea leaves is 10-15cm, until the moisture content in the tea leaves is 35-40%.

Wherein the water-removing temperature is 240-270 ℃, the water-removing time is 4-7min, and the water-removing times are selected according to the tea conditions during the actual operation, and the water-removing treatment is usually carried out for 1-3 times.

Wherein, the tea after water-removing is placed in a rolling machine, the rolling time is 20-30min, the rotating speed is 40-50r/min, the rolling times are selected according to the tea condition during the actual operation, and the rolling treatment is generally carried out for 1-3 times.

Wherein the picked tea leaves are tender tea with one bud and two leaves or tender tea with one bud and one leaf picked in the morning of sunny days from the middle ten days of April to the last ten days of May.

Compared with the prior art, the invention has the following beneficial effects:

the processing method of the green tea soul adopts a low-temperature slow drying method to bake and dry the tea leaves, the tea leaves are baked for the first time at the baking temperature of 40-50 ℃ for 220min for 180-75 min, the moisture in the tea leaves can be dried, the aromatic substances in the tea leaves are prevented from exuding due to quick baking, the original taste of the tea leaves is restored to the maximum extent, the tea leaves have the freshness and luster of fresh leaves after being brewed, then the tea leaves are baked for the second time without interruption, the baking temperature is 65-75 ℃ for 20-30min, the tea leaves can be further watered, the storage is convenient, the aroma of the tea leaves is improved, the cell walls are tightened, the fragrant substances are locked, the aroma of the tea soup is improved, then the tea leaves are spread to cool, then the tea leaves are baked for 5-10min at the temperature of 50-70 ℃, the water and the aroma are further collected, the water content of the tea leaves is controlled to be 3.5-4.5%, is convenient for storage. The green tea prepared by the processing method of the invention restores the original taste of tea, has more natural tea fragrance, fresher taste, emerald green and transparent tea soup, pure taste, stable exudate, improved tea soaking resistance, can be repeatedly brewed for 7-8 times, has high market acceptance and is more popular with young consumers.

Detailed Description

Example 1

The processing method of the soul of the green tea in the embodiment comprises the following steps:

s1, picking fresh tea leaves: picking fresh tender tea with one bud and two leaves or tender tea with one bud and one leaf in the morning from the middle ten days of April to the last ten days of May, removing diseased leaves and old leaves, and keeping complete and normal fresh green tea leaves;

s2, spreading fresh tea leaves: spreading fresh tea leaves to a ventilated place, and standing until the water content in the tea leaves is 36 percent, wherein the thickness of the spread tea leaves is 12 cm;

s3, de-enzyming the spread tea leaves: the water-removing temperature is 250 ℃, the water-removing time is 6min, and the water-removing treatment is carried out for three times;

s4, putting the tea leaves after fixation into a rolling machine for rolling: twisting for 20min at a rotation speed of 40r/min for three times;

s5, baking and drying the twisted tea leaves: the baking and drying process is divided into three stages, firstly, the tea leaves are put into a dryer, the thickness of the spread tea leaves is 1.4cm, the tea leaves are baked for the first time, the drying temperature is 45 ℃, and the drying time is 200 min; then, raising the temperature in the dryer and directly carrying out secondary baking, wherein the baking temperature is 65 ℃ and the baking time is 25 min; taking out the tea leaves, spreading for cooling for 25 minutes, and baking for 6min at the temperature of 61 ℃;

and S6, taking out the baked and dried tea leaves, and spreading to cool to room temperature to obtain the product.

The water content of the tea prepared by the method is controlled to be 3.6%, the tea is emerald green and bright in soup color after boiling, fresh and cool in taste, fresh and alive in tea leaf bottom, natural in aroma, pure in taste, stable in exudate, improved in tea soaking resistance, and capable of being repeatedly brewed for 7-8 times.

Example 2

The processing method of the soul of the green tea in the embodiment comprises the following steps:

s1, picking fresh tea leaves: picking fresh tender tea with one bud and two leaves or tender tea with one bud and one leaf in the morning from the middle ten days of April to the last ten days of May, removing diseased leaves and old leaves, and keeping complete and normal fresh green tea leaves;

s2, spreading fresh tea leaves: spreading fresh tea leaves to a ventilated place, and standing until the water content in the tea leaves is 35% and the thickness of the spread tea leaves is 10 cm;

s3, de-enzyming the spread tea leaves: the water-removing temperature is 260 ℃, the water-removing time is 4min, and the water-removing treatment is carried out for three times;

s4, putting the tea leaves after fixation into a rolling machine for rolling: the rolling time is 30min, the rotating speed is 50r/min, and the rolling treatment is carried out once;

s5, baking and drying the twisted tea leaves: the baking and drying process is divided into three stages, firstly, the tea leaves are put into a dryer, the thickness of the spread tea leaves is 1.6cm, the tea leaves are baked for the first time, the drying temperature is 48 ℃, and the drying time is 210 min; then, raising the temperature in the dryer and directly carrying out secondary baking, wherein the baking temperature is 68 ℃ and the baking time is 20 min; taking out the tea leaves, spreading for cooling for 25 minutes, and baking for 8min at the temperature of 50 ℃;

and S6, taking out the baked and dried tea leaves, and spreading to cool to room temperature to obtain the product.

The water content of the tea prepared by the method is controlled to be 4.1%, the tea is emerald green and bright in soup color after boiling, fresh and cool in taste, fresh and alive in tea leaf bottom, natural in aroma, pure in taste, stable in exudate, improved in tea soaking resistance, and capable of being repeatedly brewed for 7-8 times.

Example 3

The processing method of the soul of the green tea in the embodiment comprises the following steps:

s1, picking fresh tea leaves: picking fresh tender tea with one bud and two leaves or tender tea with one bud and one leaf in the morning from the middle ten days of April to the last ten days of May, removing diseased leaves and old leaves, and keeping complete and normal fresh green tea leaves;

s2, spreading fresh tea leaves: spreading fresh tea leaves to a ventilated place, and standing until the water content in the tea leaves is 40% and the thickness of the spread tea leaves is 15 cm;

s3, de-enzyming the spread tea leaves: the water-removing temperature is 270 ℃, the water-removing time is 5min, and the water-removing treatment is carried out for three times;

s4, putting the tea leaves after fixation into a rolling machine for rolling: the rolling time is 25min, the rotating speed is 45r/min, and the rolling treatment is carried out twice;

s5, baking and drying the twisted tea leaves: the baking and drying process is divided into three stages, firstly, the tea leaves are put into a dryer, the thickness of the spread tea leaves is 1.8cm, the tea leaves are baked for the first time, the drying temperature is 40 ℃, and the drying time is 220 min; then, raising the temperature in the dryer and directly carrying out secondary baking, wherein the baking temperature is 75 ℃, and the baking time is 20 min; taking out the tea leaves, spreading for cooling for 20 minutes, and baking for 10min at the temperature of 64 ℃;

and S6, taking out the baked and dried tea leaves, and spreading to cool to room temperature to obtain the product.

The water content of the tea prepared by the method is controlled to be 3.5%, the tea is emerald green and bright in soup color after boiling, fresh and cool in taste, fresh and alive in tea leaf bottom, natural in aroma, pure in taste, stable in exudate, improved in tea soaking resistance, and capable of being repeatedly brewed for 7-8 times.

Example 4

The processing method of the soul of the green tea in the embodiment comprises the following steps:

s1, picking fresh tea leaves: picking fresh tender tea with one bud and two leaves or tender tea with one bud and one leaf in the morning from the middle ten days of April to the last ten days of May, removing diseased leaves and old leaves, and keeping complete and normal fresh green tea leaves;

s2, spreading fresh tea leaves: spreading fresh tea leaves to a ventilated place, and standing until the water content in the tea leaves is 38% and the thickness of the spread tea leaves is 14 cm;

s3, de-enzyming the spread tea leaves: the water-removing temperature is 240 ℃, the water-removing time is 7min, and the water-removing treatment is carried out for three times;

s4, putting the tea leaves after fixation into a rolling machine for rolling: twisting for 30min at a rotation speed of 40r/min for three times;

s5, baking and drying the twisted tea leaves: the baking and drying process is divided into three stages, firstly, the tea leaves are put into a dryer, the thickness of the spread tea leaves is 1.3cm, the tea leaves are baked for the first time, the drying temperature is 50 ℃, and the drying time is 180 min; then, raising the temperature in the dryer and directly carrying out secondary baking, wherein the baking temperature is 70 ℃, and the baking time is 30 min; taking out the tea leaves, spreading for cooling for 25 minutes, and baking for 5min at the temperature of 70 ℃;

and S6, taking out the baked and dried tea leaves, and spreading to cool to room temperature to obtain the product.

The water content of the tea prepared by the method is controlled to be 4.5%, the tea is emerald green and bright in soup color after boiling, fresh and cool in taste, fresh and alive in tea leaf bottom, natural in aroma, pure in taste, stable in exudate, improved in tea soaking resistance, and capable of being repeatedly brewed for 7-8 times.

In conclusion, in the processing method of the green tea soul, the tea leaves are baked and dried by adopting a low-temperature slow baking method, the tea leaves are baked for the first time at the baking temperature of 40-50 ℃ for 220min for 180-70 min, the moisture in the tea leaves can be dried, the aromatic substances in the tea leaves are prevented from exuding due to quick baking, the original taste of the tea leaves is restored to the maximum extent, the tea leaves have the freshness and luster of fresh leaves after being brewed, then the tea leaves are baked for the second time uninterruptedly, the baking temperature is 65-75 ℃ for 20-30min, the tea leaves can be further watered, the storage is convenient, the aroma of the tea leaves is improved, the cell walls are tightened, the fragrant substances are locked, the aroma of the tea soup is improved, then the tea leaves are spread to cool, then the tea leaves are baked for 5-10min at the temperature of 50-70 ℃, the water and aroma are further harvested, the water and aroma of the tea leaves are controlled to be 3.5-, is convenient for storage. The green tea prepared by the processing method of the invention restores the original taste of tea, has more natural tea fragrance, fresh and cool taste, transparent tea soup, pure taste, stable exudate, improved tea soaking resistance, can be repeatedly brewed for 7-8 times, has high market acceptance and is more popular with young consumers.

The present invention has been described in terms of specific examples, which are provided to aid understanding of the invention and are not intended to be limiting. For a person skilled in the art to which the invention pertains, several simple deductions, modifications or substitutions may be made according to the idea of the invention.