The refining of tea, what is the purpose of tea refining

Tea is a nutritious, fragrant and key-preserving food, which is widely drunk by people. Some consumers drink Mao tea, and some drink refined tea. Which is the health and safety of drinking Mao tea or drinking refined tea?

In this experiment, refined tea and wool tea were compared and analyzed to identify the advantages and disadvantages of refined tea and hair tea.

The Chinese name is refined tea.

Type: Refined black tea, green tea, flower tea, oolong tea.

Processing technology. Tea picking, baking, winnowing, sealing.

Identify the old and the new tea.

Color-watching, taste-distinguishing, etc.

Refined teaRefined tea refers to the product obtained by processing wool tea through sieving, winnowing, sorting, blending, and homogeneous stacking.

Refined tea processing.

It refers to the production of refined and processed tea leaves such as screening, rolling and cutting, winnowing, drying, homogeneous stacking, and blending of wool tea or semi-finished raw material tea.

Including - refined black tea, green tea, flower tea, oolong tea, pressed tea, etc.

Excludes - unprocessed wool tea, included in 0132 (cultivation of tea and other beverage crops); Tea beverages produced from tea are listed in 1539 (manufacture of tea beverages and other soft drinks).

Refined tea machine processing process.

1. Screening operation.

a Drum round sieve machine.

b Plane circular screening machine.

c Shake sieve machine.

2. Cutting and crushing operations.

3. Winnowing operation.

4. Picking operation.

a Stepped Pick Machine.

b Electrostatic Picker.

5. Drying operation.

A re-fire b re-fire (car color).

6. Assemble and evenly pile packing operations.

Traditional processing technology.

Tea picking: It is to remove the tea stalk from the purchased tea, because most of the tea leaves sent by the tea farmers have both leaf stalks, but the tea stalks cannot increase the taste of the tea soup, and consumers also want to buy pure tea when they buy it, so the women in the Dadaocheng area in the early years took on the work of picking tea.

Roasting: The purpose is to use roasting to remove the moisture in the hairy tea, increase the charm of the tea, and prolong the tea.

During the shelf life, Wang Youji also retains the traditional charcoal fire roasting equipment and technology.

Winnowing: In the process of refining, there are many procedures for blending, so that the tea leaves of the same level are mixed together to make tea with stable taste and aroma and throat rhyme, but the refining process will always produce various fragments, so that these sundries need to be removed by the winnowing machine, so that consumers can drink the best tea, the picture on the left is the wooden winnowing machine.

Sealing: The finished tea must be sealed at the end, packed into a tin foil bag and then placed in a wooden box, and woven with bamboo slivers outside the box to prevent moisture, brushed with the manufacturer's trademark or customer information, and then waited for the ship to be sold abroad. In Dadaocheng, not only for the wooden box weaving, but also for the wooden box to carry the truck, there are professional workers in charge.

Refined tea is a tea made by fine processing on the basis of the original hair tea. The purpose of tea refining is as follows:

1. Eliminate bad tea strips, remove inferior quality and impurities, improve purity, and promote neat shape; Clause.

2. Organize a variety of different shapes, so that all kinds of tea leaves form different colors and meet the standards; Clause.

3. Divide the quality level and classify and blend to make the quality pure and the good and bad distinct; Clause.

Fourth, remove excessive water, moderate drying, improve the endoplasm, make the leaf quality tight, storage durability.

Refined tea, as the name suggests, is made on the basis of the initial hair tea and then finely simplified and rough processingTea。After a series of refining processes, the comprehensive quality of Mao tea has been improved. The tea sold in the market basically needs to go through a refining process.

1. Green picking: Tea picking is mostly picked in the early morning when the morning dew is not dry, and the nutritional value of tea at this time is the highest. When picking tea, pick the tea buds with your thumb and index finger, and pick one bud and one leaf or one bud and two leaves to five leaves according to different types of tea, 2

Withered: placed on top of the bamboo strips, spread and cooled in a ventilated and dry place without direct sunlight, and the moisture of fresh leaves dropped to about 65%. Natural air-drying can preserve the original aroma and organic composition of the tea leaves to the greatest extent.

3.Finishing: remove the smell of grass, evaporate a part of the water, and fry it to help roll and form.

4.Shake green: put the tea leaves in the green shaking utensils, through rotation, the tea leaves and mechanical friction, cause leaf cell damage, make tea polyphenols enzymatic oxidation, induce aroma, and form the unique aroma and high alcohol quality of tea.

5.Kneading: It is divided into machine kneading and manual rolling.

Let the cell wall of the tea be broken, so that the tea juice is easily soluble in the tea soup when brewing, and improve the leaching rate to make the tea strips. 6.Roasting:

The purpose is to evaporate the excess water in the leaves, set the shape and produce fragrance. 7.Dry:

The kneaded tea leaves are naturally dried in the sun to retain the organic matter and active substances in the tea leaves to the greatest extent. 8.Braised yellow:

Braising yellow is the key process to make yellow tea form a golden color and mellow tea aroma. The higher the humidity and temperature, the faster the yellowing. The amount of leaf moisture content and leaf surface temperature are the main factors affecting the braised yellow.

9.Wudui: It is a unique art in the production process of ripe Pu'er tea, and it is also the key point to determine the quality of ripe tea, which refers to the sun-dried green hair tea stacked to a certain height and then sprinkled with water, covered with linen cloth, so that it can be fermented under the action of damp heat.

Data expansion: The word "tea" comes from "Erya Shimu": "Ku Tu (that is, the original word "tea") also.

The ancient names of tea also include 荼, 诧, 茗 and so on. Due to the different pronunciations of "tea" in different local dialects of China, there are also different names when China spreads tea culture to other countries around the world, and there are probably two kinds of names.

The national languages that introduced tea from China were called "cha" according to the more common pronunciation of Chinese, such as Arab, Turkish, Indian, Russian and nearby Slavic countries, as well as Greece and Portugal, which had earlier contact with Arabia. In Russian and Hindi, it is more commonly known as "tea" (chai). Later, because the Dutch and the Spaniards occupied Taiwan successively, they knew that tea was called "te" or similar pronunciation from Hokkien language, so the Western European countries that later understood tea called tea "te" (which later evolved into tea), especially the Spaniards and Portuguese, who were very close to each other and had no problem talking to each other in their own languages, had completely different names for tea.

The process of tea making is as follows:

Pluck. When picking tea, you need to use your index finger and thumb to hold the middle of the young stem between the leaves, and use the elastic force of the two fingers to pick off the tea leaves. The picking time is better from 12 noon to 3 p.m., and the picking parts of different tea leaves are also different, some pick a top bud and the first leaf next to the bud, that is, a bud and a leaf; Some are colorful.

One and two leaves, that is, one bud and two leaves, one bud and three leaves. In addition to manual harvesting of Yuxin tea, there are also single-person and double-person tea pickers. The use of mechanical tea picking is both labor-saving and fast.

Withered. The picked green tea must be evenly spread and dried in the sun, or the hot air should be used to make the green tea water moderately evapolate, reduce the moisture content of the cells, reduce its activity, and remove the semi-permeability of the cell membrane, moderately promote the activity of fresh leaf enzymes, so that the stems and leaves wilt, the color is dark green, and the grass is lost.

Stir-fry greens. Tea green withering to an appropriate extent, that is, frying green at high temperature destroys the enzyme activity in the leaves, stops the continuation of fermentation, and can further remove the stinky green smell in the fresh leaves, and the fresh leaves are also easy to roll due to the evapotranspiration of water.

Kneading. The roasted tea leaves are placed in a kneading machine (or hand-rolled) to roll and form a curly shape. Due to the kneading, some of the juice is squeezed out and adheres to the surface, so that it can easily dissolve in the tea soup when brewing.

Different teas have different degrees of rolling.

Sunburned. Sun-dried tea is an important part of the formation of oolong tea, Pu'er tea, and white tea tea quality. The kneaded tea leaves are naturally dried in the sun, which retains the organic matter and active substances in the tea to the greatest extent.

The cells on the surface of the sun-dried tea are the most porous, which is conducive to generating a lot of heat during the fermentation process.

Worrhew. Because the water content of the green tea is quite high, it will heat up after stacking, and trigger the growth of microorganisms, because of the relationship between heat and microorganisms, so that the green tea has another fermentation, the tea quality is degraded and becomes mellow, and the color is oxidized and becomes crimson, which is the so-called "Pu'er tea".

Dry:Drying is the use of a dryer to dry tea leaves with hot air, so that its water content is less than 4%, which is conducive to storage and distribution. Usually, in order to make the inside and outside drying consistent, the secondary drying method is often used to achieve it first.

Seven, eighty percent drying, then take out the moisture, and then carry out the second drying.

Squeeze. Pressing is to steam the tea soft and then press it into a block, so that the tea is called "pressed tea", in addition to being convenient for transportation and storage, the process of steaming, pressing and putting will also create another old-fashioned, rough flavor for the tea. "Steaming" to make the tea hot and damp.

Press", using the gelatinous gelatin of the tea leaves themselves to make the leaves tightly linked together. "Put", continue to press the degradation and aging of some of the previous ingredients, so that the tea quality becomes more mellow. The age of pressed tea is an important factor in determining the market price, and of course, the quality of the aging is also very important.

The process of making tea is as follows:

1. Picking. <>

Picking is to use the index finger and the finger to hold the middle of the young stem between the leaves, by the elasticity of the two fingers of the sail pants to pick off the tea, the picking time is better before 12 o'clock in the afternoon to 3 o'clock in the afternoon, the tea picking parts are not the same, then there is a single-person and double-person tea picking machine, you can use mechanical tea picking, both labor-saving and fast.

2. Sunlight withers.

The harvested tea should be spread and dried in the sun to reduce the moisture content of the cells, reduce its activity and remove the semi-permeability of the cell membrane, stir and flatten it on the porphylla.

3. Finishing. <>

Through high temperature bridging and destroying and passivating the oxidase activity in fresh leaves, the enzymatic oxidation of tea polyphenols in fresh leaves is inhibited, and part of the water in fresh leaves is evaporated, so that the tea leaves become soft, easy to roll and shape, and at the same time emit a green odor and promote the formation of good aroma.

4. Kneading. <>

It is formed by kneading to form its tight knot and curved shape, and also has an effect on the improvement of endoplasm. Kneading can tighten the tea strips, reduce the volume, destroy the leaf tissue, and transform the substance.

5. Drying. <>

The tea leaves are dried and rolled with hot air by a dryer to make the water content less than 4%, which is conducive to storage, transportation and marketing. After the tea dough is disassembled, it is spread on a bamboo sieve and placed on an iron frame, and roasted in the oven. Kneading, kneading and roasting are repeated many times.

until the shape is satisfactory. It is best to bake and dry the finished product.