CN101084771A - Making method for thousand tael tea - Google Patents
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- CN101084771A CN101084771A CN 200710035162 CN200710035162A CN101084771A CN 101084771 A CN101084771 A CN 101084771A CN 200710035162 CN200710035162 CN 200710035162 CN 200710035162 A CN200710035162 A CN 200710035162A CN 101084771 A CN101084771 A CN 101084771A
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Abstract
The invention relates to a method for preparing compressed tea of dark green tea. The method comprises sieving material, matching, measuring, bagging, making basket, weaving polygonum leaf, paving basket, steaming, filling in basket, sealing, knoting, moulding, and drying. The invention has thick national feature, restores and promotes the preparation technology of Anhua Qianliang Cha with important historical value, cultural value and collection worth, and settles fundation for its growth. The product has compact structure, good appearance and taste, and has refreshing, digestion promoting, anti-inflammatory, antidiarrheal, reducing cholesterol, blood lipid, and blood pressure, and blood circulation promoting effects.
Description
Technical field: the preparation method that the present invention relates to black tea compressed tea.
Background technology: Anhua becomes the cradle and the main product ground of China Dark Tea because of the black tea manufacturing history of advantageous natural conditions and more than one thousand years is arranged.Because the black tea flavour in Anhua is dense pure and mild, as far back as the mid-term Tang Dynasty, just be decided to be imperial court's tribute, Song Xi peaceful 5 years (1072) is when being provided with the Anhua County, imperial court is exactly " only the tea first is in the Zhu Zhou city " to the understanding in Anhua, the Ming Dynasty is in the period of Wanli year, the black tea in Anhua is decided to be official's tea of selling to the northwest, and situation of selling well European and American countries, once enjoyed the reputation of " no Anhua font size is not bought " in the international market, clean the street first year (1821) of light, Anhua tea merchant is transportation for convenience, steps on thin bamboo strips used for weaving and ties into small cylindrical receiving the black tea that comes, every post is decided to be 100 liang (16 liang of old titles), so claim " hundred liang of tea " that Anhua tea grower on the basis of " hundred liang of tea ", has developed thousand liang of (claiming 16 liang always) steamed twisted roll tea again in the period of ruling together." thousand tael tea " became commodity customs title afterwards, no matter weight what, all steamed twisted roll tea with the production of thousand tael tea preparation method is referred to as " thousand tael tea ".The back is because of World War I outburst and Japan invasion China, and thousand tael tea inside and outside sale in Anhua is obstructed, and the situation decline once stopped to produce for decades, and manufacturing technology was also once lost.Time enters nineteen nineties, raising along with China's rapid economic development and people's living standard, the black tea in Anhua begins to be subjected to people again as a kind of health drink and pays close attention to, the black tea in Anhua not only has the effect of refreshing oneself, separating tax, aid digestion, anti-inflammatory, stopping leak, but also have reduce cholesterol, reducing blood lipid, hypotensive, effect such as stimulate circulation, resting period is of a specified duration more, and its effect is good more.And Anhua thousand tael tea not only has all advantages of black tea, and is suitable for long-term storage, the more important thing is also to have dense national characters, has important historical value, cultureal value and reserve value.For recovering this historical famous tea, the Anhua County organizes scientific and technical personnel to carry out the innovation work that rises abruptly that digs of several years, and makes the manufacturing technology of Anhua thousand tael tea progressively be recovered and promote.And much so-called " thousand tael tea " all is imitative its profile and differing greatly actually on the market.It as the patent No. processing method of a kind of Dancong roll tea of 200610035127.2, single Cong Lvcha with Guangdong replaces the making raw material of the black tea in Anhua as thousand tael tea, the manufacture craft of its " thousand tael tea " also is specious, obviously can't produce just genuine thousand tael tea.
Summary of the invention: the objective of the invention is to disclose a kind of important historical value of having of dense national characters, cultureal value, reserve value of having, compact conformation, simple and unsophisticated generous, flavour is dense pure and mild, possesses the preparation method of thousand tael tea of the health care of the black tea in Anhua.
Technical solution of the present invention is: the preparation method of thousand tael tea, comprise: material screening, decatize, press moulding, drying, its special character is: after material screening, carry out assorted, metering dress bag successively, and in advance or make basket, the establishment of knotweed leaf simultaneously, spread basket, dress basket, fore shaft, bundle pressure then, hang moulding, receive the flower hoop, enter drying steps again.
Can be provided with black tea raw material making step before the material screening step in the technology of the present invention solution:
A, leaf picking;
B, watering grouting complete: when completing according to leaf tenderness and the same day climatic condition, suitably watering grouting, the temperature that completes is 245 ℃～300 ℃;
C, just rub: water-removing leaves is carried out just rubbing under thermal condition, and the time is 5～15 minutes.
D, wet heap are sent out alcohol: the tealeaves stacking through just rubbing was sent out alcohol in 10～20 hours;
E, multiple gentle;
F, cure;
G, quality inspection are put in storage standby.
After the material screening step in the technology of the present invention solution raw material treatment step again can be set: decatize → knead → ferment → strike sparks.
The present invention is owing to adopted above technical scheme, have the following advantages: 1, have dense national characters, manufacturing technology with Anhua thousand tael tea of important historical value, cultureal value and reserve value is recovered and is promoted, for having established solid foundation in the black tea in Anhua market that emerges again at home and abroad; 2, the thousand tael tea made from the present invention, compact conformation, primitive simplicity and nature is generous, flavour is dense pure and mild, have refresh oneself, separate tax, aid digestion, anti-inflammatory, stopping leak, reduction cholesterol, reducing blood lipid, hypotensive, effect such as stimulate circulation.
Description of drawings: Fig. 1 is a flow process chart of the present invention; Fig. 2 makes flow chart for the black tea raw material of the present invention; Fig. 3 makes the basket schematic diagram for the present invention; Fig. 4 spreads the basket schematic diagram for the present invention; Fig. 5 ties the pressure schematic diagram for the present invention; Fig. 6 is pressed into the parison schematic diagram for the present invention's bundle; Fig. 7 receives the schematic diagram of the thousand tael tea after the flower hoop is finalized the design for the present invention.
Reference numeral: 1-thin bamboo strip basket; This hoop of 2-; The 3-fore shaft thin bamboo strip; 4-knotweed leaf; 5-adds hoop; The even hoop of 6-; One-tenth parison after the 7-bundle is pressed; 8-flower hoop; Thousand tael tea after the 9-typing; 10-palm fibre sheet.
The specific embodiment: below in conjunction with accompanying drawing, the present invention is further illustrated.
Embodiment 1: the making step of thousand tael tea such as Fig. 1: comprising: material screening, decatize, press moulding, drying, after material screening, carry out assorted, metering dress bag successively, and in advance or make basket, the establishment of knotweed leaf simultaneously, spread basket, dress basket, fore shaft, bundle then and press, hang moulding, receive the flower hoop, enter dry again and quality inspection is put in storage.The screening: impurity elimination, go the stalk.Sieving out upper body tea is that compass screen surface tea, middle body tea are that compass screen surface openning tea, lower part of the body tea are end sieve tea, presses upper, middle and lower body tea bunch separately by level.Assorted is that same other upper, middle and lower body tea of level is assorted according to a certain percentage, and generally in 6～4: 5～3: 2～0 ratio is assorted, and best is assorted in 5: 4: 1 ratio.Metering dress bag: by every of different model thousand tael tea decide the tealeaves net weight and measure, install with textile cloth bag.System basket: as shown in Figure 3, break into thin bamboo strips used for weaving, slight with yellow that to make big or small suitable with the thousand tael tea diameter, the sidewall in bottom be the reverse frustoconic prismatic lattice, that can draw in or tubaeform bamboo basket 1 with bamboo.Knotweed leaf establishment: monolithic knotweed leaf is weaved into the big sheet 4 suitable with bamboo basket side amplitude with thin bamboo strip label or string line.Decatize: main effect is softening tealeaves, sterilization, makes the pectin of tealeaves, glucide benefit the surface, makes it to produce cementation.Steaming time is if decatize under the normal pressure, and general 30～50 minutes, normal what adopt was 35～40 minutes, if with band pressure decatize, the time will lack, and as the steamed of 4kg pressure, gets final product in general 2～5 minutes.Shop basket: as shown in Figure 4, spread brown sheet 10 in bamboo basket 1 inboard earlier, then the knotweed leaf of finishing 4 is assisted in the inboard of assisting brown sheet.Dress basket: again the tealeaves that steams the textile cloth parcel of soft usefulness is poured in the basket.Fore shaft: earlier the thin bamboo strips used for weaving lid is put into the top of the basket of filling tealeaves, the fore shaft thin bamboo strip 3 with basket draws locking in then.Bundle is pressed: as shown in Figure 5, the basket of filling tealeaves of fore shaft is being pressed while tie, the limit flanging is tied, and is cylindric until formation.Produce thousand double steamed twisted roll tea, the general diameter 16～20cm that adopts, the weedtree bar of length 5.5～6m particularly sandalwood bar is made operated pressing tool, bundle is pressed the general four-wheel of pressing, the steps include: to receive even hoop → pressures two of this hoop of this hoop → pressure head thick stick → tightly → add and take turns → decide the even hoop → pressure three-wheel of this hoop → bundle-tightly the spare most sign indicating number-pressure four-wheel of hoop → interpolation hoop → amount → sledgehammer accent shape → tightly add hoop, be formed into parison 7.Typing is put in cold: generally according to weather conditions cooling 4～18h, reach the internal and external temperature unanimity, also can take to force to cool off the purpose that reaches typing.Receive the flower hoop: will add hoop 5 earlier, even hoop 6 unclamps, and in this hoop position it will be compiled into flower then and bind round 8, as shown in Figure 7.Dry: that two kinds of drying means are arranged, the one, air dry, build a drying frame of being convenient to ventilate that does not bind, thousand tael tea is shelved on carries out weather exposure in the drying frame, will hide when raining, prevent to drench, want flange to touch the pillow in the dry run, make it uniform drying, 40～60 days drying times, the detection of holing then, but when water content≤14% Gui Cang.The 2nd, the drying room drying, early stage, temperature was controlled at 28 ℃～35 ℃, and the later stage can be controlled in 38 ℃～45 ℃, about 25 days drying times.
Embodiment 2: according to the big problem of the advancing raw material opposite sex of poor quality, after embodiment 1 screening step on one raw material treatment step of increase, that is: the raw material → decatize behind the classification bunch → knead → ferment → strike sparks → quality inspection is standby.As long as decatize is softening with tealeaves, and water content is controlled at 17%-21%, and preferably 19%.Knead generally and rub, about 8 minutes time with rolling machine.The fermentation both can adopt warm knead one the step finish, also can after kneading, stack 10-30 minute.Sparking is to burn bavin partner baking with the seven-star kitchen range, carries out the quality Titian, the preferably loose bavin of its bavin partner.
Embodiment 3: increased black tea raw material manufacturing procedure before the screening step of embodiment 1, other step is with embodiment 1.Black tea raw material manufacturing procedure is: leaf picking → complete → knead → pile-fermentation → rub again → bake and bank up with earth.Leaf picking: require the maturity of bright leaf to become bottle green, or new life's branch bar reddens then with the bottom, and top still is green stalk, it is good being commonly called as grey stalk.Complete, both available green-keeping machine completes, and the also available pot that completes completes, when completing according to leaf tenderness and the same day climatic condition, suitably watering grouting is generally by 0～15% watering grouting of bright leaf weight, produce high-temperature steam when being convenient to complete, penetrate bright leaf, guarantee the effect that completes.The metallic walls temperature of green-keeping machine (pot) is controlled at 245 ℃～300 ℃, and with completing pot when completing, the tea wooden fork that the most handy tung tree fork the is made stirring tool that completes is fried 4～5 kilograms for every pot, adopts the method for " two bright two wet " " wet how bright lacking ".Knead: generally knead with machinery, because the food value of leaf has certain maturity, adopt warm kneading, temperature is 30 ℃～40 ℃, 5～15 minutes time, preferably 8～10 minutes.Pile-fermentation fermented the tealeaves stacking through just rubbing in 10～20 hours, and general 12～18 hours, the leaf look transferred dark yellow brown to, and had sweet wine fragrance to get final product.Rub again: mainly be further ornamenting tealeaves profile, the broken leaf cell is promoted tea concentration.Rubbing back tea base will fully deblock.Cure: adopt the seven-star kitchen range to cure, naked light directly dries by the fire, and fuel is with the most handy loose bavin of firewood.Gradation adds wet base during tea curing, generally divides 2～8 addings, turns over roasting when waiting upper strata to have eighty per cant to do, and exchanges up and down, and it is pitch-black glossy that gross tea is formed, and unique fragrance is arranged, and water content≤13% gets final product.Black wool tea quality is to guarantee the important prerequisite of Anhua thousand tael tea quality, and why Anhua thousand tael tea was gone through more than 180 year and do not waned, and except the manufacturing technology of uniqueness, mainly was to depend on the distinctive quality of Anhua black wool tea.It is by north that the Anhua County is arranged in Hunan, and domestic hills and mountains are unbroken, warm and moist, rainfall is abundant, afforestation rate reaches 76%, and soil is faintly acid, and day and night temperature is big in addition, the growth and the nutrition accumulation that help tealeaves, the tealeaves inclusion of being produced is very abundant, the black wool tea of processing, and flavour is dense pure and mild, incomparable, so real genuine Anhua thousand tael tea must be to be made with the black tea of this real estate of Anhua.
Claims (22)
1, the preparation method of thousand tael tea comprises material screening, and decatize is pressed moulding, and drying is characterized in that:
After material screening, carry out successively assorted, metering dress bag;
And in advance or make basket, the establishment of knotweed leaf simultaneously;
After decatize, spread basket, dress basket successively, fore shaft, bundle is pressed, and hangs moulding, receives the flower hoop;
Enter drying steps again.
2, the preparation method of thousand tael tea according to claim 1 is characterized in that: deceived the tea making step before the material screening step:
A, leaf picking;
B, watering grouting complete: when completing according to leaf tenderness and the same day climatic condition, suitably watering grouting, the temperature that completes is 245 ℃～300 ℃.
C, just rub: water-removing leaves is carried out just rubbing under thermal condition, and just the time of rubbing is 5～15 minutes;
D, pile-fermentation: will the tealeaves stacking through just rubbing fermenting to the leaf look transfers dark yellow brown to and produces sweet wine fragrance;
E, rub again;
F, cure;
G, quality inspection are put in storage standby.
3, thousand tael tea preparation method according to claim 1 is characterized in that: after the material screening step, carry out raw material treatment step again: decatize → knead → ferment → strike sparks → quality inspection is standby.
4, according to the preparation method of any one described thousand tael tea of claim 1～3, it is characterized in that: described assorted, with other upper, middle and lower body tea of same level in 6～4: ratio the best of 5～3: 2～0 be assorted in 5: 4: 1 ratio.
5, according to the preparation method of any one described thousand tael tea of claim 1～3, it is characterized in that: described metering dress bag be according to every of different model thousand tael tea decide the tealeaves net weight, the tealeaves after assorted is measured, with textile sack dress bag.
6, according to the preparation method of each described thousand tael tea of claim 1～3, it is characterized in that: described system basket is that the broken well-thought-out plan of bamboo is slightd, with bamboo slight make the bottom size suitable with the thousand tael tea diameter, its sidewall is reverse frustoconic or tubaeform bamboo basket [1] the prismatic lattice, that can draw in by this uniform hoop [2].
7, according to the preparation method of any one described thousand tael tea of claim 1～3, it is characterized in that: described knotweed leaf establishment is that monolithic knotweed leaf is weaved into the big sheet [4] suitable with bamboo basket side amplitude.
8, according to the preparation method of any one described thousand tael tea of claim 1～3, it is characterized in that: described shop basket at the inboard auxilliary brown sheet [10] of of bamboo basket [1], is layered on the inboard of spreading brown sheet to the knotweed leaf of finishing [4] earlier then.
9, according to the preparation method of any one described thousand tael tea of claim 1～3, it is characterized in that: said dress basket is that the tealeaves that steams the textile cloth bag parcel of soft usefulness is poured in the basket [1].
10, according to the preparation method of any one described thousand tael tea of claim 1～3, it is characterized in that: described fore shaft, earlier bamboo is slightd the top that lid is put into the basket of filling tealeaves, then with the openning locking of fore shaft hoop [3] with basket.
11, according to the preparation method of any one described thousand tael tea of claim 1～3, it is characterized in that: described bundle is pressed, to the basket of filling tealeaves of fore shaft is implemented while tying pressure, the limit flanging is tied, until forming columned formation base [7].
12, according to the preparation method of any one described thousand tael tea of claim 1～3, it is characterized in that: described bundle is pressed, and produces thousand double steamed twisted roll tea, and with diameter 16～20cm, the weedtree bar of length 5～6.5m is made the bundle press tool.
13, thousand tael tea preparation method according to claim 11 is characterized in that: described bundle is pressed will press four-wheel.
14, the preparation method of thousand tael tea according to claim 13 is characterized in that bundle presses step to be: receive even hoop → pressures two of this hoop of this hoop → pressure head thick stick → tightly → add and take turns → decide the even hoop → pressure three-wheel of this hoop → bundle → tightly the spare most sign indicating number → pressure four-wheel of hoop → interpolation hoop → amount → sledgehammer accent shape → tightly add hoop.
15, according to the preparation method of any one described thousand tael tea of claim 1～3, it is characterized in that: said receipts flower hoop, will add hoop [5], even hoop [6] unclamps, with this hoop [2] it is compiled into flower and binds round [8].
16, according to the preparation method of any one described thousand tael tea of claim 1～3, it is characterized in that: said drying, adopt air dry, build drying frame spacious top, that ventilate earlier all around, thousand tael tea is shelved on carries out weather exposure in the drying frame, hide when raining down and take shelter from rain, want flange side head in the dry run, make it uniform drying, boring detects then, Gui Cang when water content≤14%.
17, the preparation method of thousand tael tea according to claim 2 is characterized in that: said leaf picking, the maturity of fresh tea passes require its blade face to be bottle green or living then branch bar becomes line rod.
18, the preparation method of thousand tael tea according to claim 2 is characterized in that: said watering grouting completes, and is spilled into clean water by the 0-15% of bright leaf weight and completes.
19, the preparation method of thousand tael tea according to claim 2 is characterized in that: said just rubbing is to the tealeaves that completes, carries out under the temperature conditions of 30 ℃～40 ℃ of maintenances, and the time is 8～10 minutes.
20, the preparation method of thousand tael tea according to claim 2 is characterized in that: said pile-fermentation, the tealeaves stacking through just rubbing to be fermented 10～20 hours, and the best is 12～18 hours.
21, the preparation method of thousand tael tea according to claim 2 is characterized in that: said curing, employing seven-star kitchen range cures, naked light directly dries by the fire fuel firewood, the most handy loose bavin.
22, the preparation method of thousand tael tea according to claim 21 is characterized in that: said seven-star kitchen range cures, and gradation is gone up toward the tea hole and added wet base, turn over roasting when having eighty per cant to do on the upper strata, exchange up and down, it is pitch-black glossy that gross tea is formed, unique fragrance is arranged, water content≤13%.
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| CN110692752A (en) * | 2019-10-31 | 2020-01-17 | 湖南安化芙蓉山茶业有限责任公司 | Processing method for improving quality of Qianliang tea |
| CN110692752B (en) * | 2019-10-31 | 2022-08-05 | 湖南安化芙蓉山茶业有限责任公司 | Processing method for improving quality of Qianliang tea |
| CN111357838A (en) * | 2020-04-30 | 2020-07-03 | 清远市农业科技推广服务中心(清远市农业科学研究所) | Processing method of Puzhong tea |
| CN114231349A (en) * | 2021-12-20 | 2022-03-25 | 查雨欣 | Processing system of strong aromatic tea oil |
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