CN101796987A - Method for manufacturing tieguanyin black tea - Google Patents
Method for manufacturing tieguanyin black tea Download PDFInfo
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- CN101796987A CN101796987A CN 201010150956 CN201010150956A CN101796987A CN 101796987 A CN101796987 A CN 101796987A CN 201010150956 CN201010150956 CN 201010150956 CN 201010150956 A CN201010150956 A CN 201010150956A CN 101796987 A CN101796987 A CN 101796987A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention discloses a method for manufacturing tieguanyin black tea, which is characterized by comprising the following steps: picking of fresh tieguanyin leaves, withering and green removal, kneading, full fermentation, and drying to obtain a finished product, wherein the withering and green removal mean that the picked fresh leaves are thinly spread and withered by sunlight and the fresh leaves are lightly loosened and turned once at a certain time interval till the surfaces of the fresh leaves have no gloss, the shoots and leaves are withered, the green grass smell disappears and pure fragrance is emitted. The method manufactures the tieguanyin tea by adopting a black tea processing process and adding the green removal process of the traditional oolong into the withering process; the alternated operation of the withering process and the green removal process promotes the conversion of the fresh leaves from the green grass smell to pure fragrance or flowery fragrance; the prepared tieguanyin black tea has flowery fragrance, mellowness and sweetness of tieguanyin besides the characteristics of the black tea such as sweetness, fragrance and thick, strong and fresh smell, and the leaves are comparatively fleshy, complete, soft and glossy, so the special flowery fragrance and lasting aroma of the tieguanyin are reflected in the black tea.
Description
Technical field
The present invention relates to the preparation method of the manufacture craft of tealeaves, particularly a kind of tieguanyin black tea.
Background technology
According to tealeaves manufacture process difference, be that the oolong tea of representative is that semi-fermented tea, black tea are full fermented tea with the Iron Guanyin.Iron Guanyin, black tea gather and process technology:
Iron Guanyin: standard of plucking is opened face, 4～5 fens maturations for staying bud 2～3 leaves in the top; Technological process for shine green grass or young crops～cold blue or green～shake the rolling～drying of green grass or young crops～fried green～knead～baking～rolling just～dry by the fire again～again.The degree of fermentation of Iron Guanyin tealeaves is about 20～60%, is the semi-fermented tea class between green tea and black tea.
Black tea: standard of plucking is a bud 2～3 leaves; Technological process for wither～knead～ferment～drying.The manufacturing process of black tea is without completing, but directly kneads, rubs and cut, and carries out complete fermentation then, and the degree of fermentation reaches 80～90% full fermented tea,
Main traditional qualitative characteristics of Iron Guanyin, black tea:
Iron Guanyin: the clear green new refreshing and black tea of the compatible green tea of oolong tea mellow sweet and refreshing often has as polynary abundant fragrance such as the fragrance of a flower, fruital, Gu Xiang.Heavy real, the color and luster of stout and strong, the tight knot of its profile of the oolong tea that Iron Guanyin makes or the crow profit is glossy or green emerald is glossy; Endoplasm is fragrant aroma, has various flowers and fruits perfume (or spice), refreshing, the Hui Ganqiang of the mellow aquatic foods of flavour that the soup coloured gold is yellow bright or golden yellow green bright, thick soft bright, the yellowish green or greenery red margination of leaf base fertilizer.
Black tea: it is the chemical reaction at center that black tea has taken place in process with the Tea Polyphenols enzymatic oxidation, chemical composition change in the bright leaf is bigger, Tea Polyphenols reduces more than 90%, new components such as theaflavin, congo red element have been produced, make Tea Polyphenols contained in the tealeaves be oxidized into the congo red element, thereby forming the good leaf of the black tea peculiar red soup of institute, its profile is that the bar rope is tightly tied, neat and well spaced or band gold milli, color and luster Wu Run, brown red; Endoplasm be the high sharp aquatic foods of fragrance dense be with fragrant and sweet or band honey fragrant, the dense strong aquatic foods of flavour are refreshing, sweet and pure, the soup look red gorgeous bright, root of Ford Metalleaf is even bright.
Based on as can be known above-mentioned, extra-strong tea, black tea respectively have qualitative characteristics, the traditional oolong teas manufacture craft if can be made Iron Guanyin tealeaves in conjunction with the black tea manufacture craft, at the bottom of making the peculiar stout and strong heavy real profile of Iron Guanyin tealeaves, distinctive charm, plump soft bright complete leaf, flowers and fruits perfume (or spice) and Hui Ganqiang be attached in the black tea, will produce a kind of high-quality tea kind that has Iron Guanyin tealeaves and black tea characteristic quality concurrently.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of tieguanyin black tea, make Iron Guanyin tealeaves in conjunction with traditional oolong teas manufacture craft and black tea manufacture craft, make more stout and strong, the distinctive charm of the peculiar profile bar of Iron Guanyin tealeaves rope, leaf base fertilizer thick complete, softness is glossy, flowers and fruits are fragrant and return sugariness is attached to by force in the black tea, for the consumer provides a kind of high-quality tea kind that has Iron Guanyin tealeaves and black tea characteristic quality concurrently.
Purpose of the present invention is achieved through the following technical solutions:
The preparation method of tieguanyin black tea is characterized in that, may further comprise the steps: the bright leaf of harvesting Iron Guanyin → wither, wave green grass or young crops → knead → full fermentation → oven dry → finished product; Describedly wither, the blue or green thin stand of bright leaf that is about to pluck of wave carries out solar wither, every certain interval of time pine of gently raising turns over bright leaf once in the process of withering, it is soft to wither until bright leaf surface tarnish, bud-leaf, green grass gas disappears and gives out delicate fragrance.
Above-mentionedly wither, wave is blue or green: the thin stand of bright leaf is left standstill carries out solar wither, treat bright leaf surface tarnish, bud-leaf wither soft after, gently lift up the shake pine and turn over bright leaf, make bright leaf color reverses back bud green, the bud-leaf hardening; Pine turns over bright leaf two to three times during solar wither, the green grass gas in the bright leaf is disappeared, and give out delicate fragrance.Best, when selecting at 4,5 in afternoon, carry out solar wither at soft oblique fire sunlight.
Above-mentioned full fermentation be with after kneading knead leaf pack into the fermentation special-purpose bamboo basket be built in the fermenting cellar, in fermentation heap, interleave a straight-through bamboo trunk with holes or dig a ventilation duck eye at fermentation heap, and add a cover wet cloth, room temperature keeps 24～26 ℃, fermentation time is 5～6h, stir therebetween once, transfer bronzing to the fermentated leaves more than 75%, herbaceous taste disappears and tea perfume (or spice) is arranged.
The above-mentioned step of kneading comprises: the bright leaf after will withering is rendered in the kneading machine, and pressure follows gently-weighs-and light, dismiss agglomerate therebetween once, rub to the tea bar and tightly roll up, tea juice is extruded, and hand is pinched agglomerating being difficult for and got final product when loose, pine is depressed machine, and the tea bar percentage of damage of kneading appropriateness is 65%～75%.
Above-mentioned baking step comprises: with the fixing process of quality that forms; Adopt the thin stand of high temperature secondary drying, the general gross fire with 110～120 ℃ of intake air temperatures carries out the oven dry first time earlier, with rapid blocking; Left standstill airing 30～35 minutes; Carry out the oven dry second time with 75～85 ℃ of sufficient fire again, with abundant formation fragrance.
The bright leaf of above-mentioned harvesting is for plucking a bud two or three leaf Iron Guanyin tealeaves.
The present invention adopts the processing technology of black tea to make tieguanyin black tea, and in the technology of withering of black tea, added the peculiar unrestrained young worker skill of traditional oolong teas manufacture craft, be about to the withering of oolong tea, unrestrained young worker plants and replaces the pure technology of withering of black tea, wither and the hocketing of unrestrained young worker's preface, impel the green grass gas in the bright leaf of Iron Guanyin to disperse, change delicate fragrance into or the fragrance of a flower occurs, the tieguanyin black tea that makes also has the fragrance of a flower of Iron Guanyin except having black tea fragrant and sweet; Kept on the flavour outside dense, strong, the bright characteristics of conventional black, also had the mellow, sweet of Iron Guanyin, made the distinctive fragrance of a flower of Iron Guanyin and the charm in black tea, obtain embodiment.On tea tree breed, adopt Iron Guanyin tealeaves, make the black tea that makes more stout and strong, have the distinctive charm of special kwan-yin in the flavour at profile bar rope, also relatively plump complete, soft glossy at the bottom of the leaf simultaneously.
The specific embodiment
The preparation method of tieguanyin black tea may further comprise the steps:
1), bright leaf: pluck a bud two or three leaf Iron Guanyin tealeaves.
2), wither, wave is blue or green: withering is meant bright leaf through dehydration after a while, makes certain hard crisp stalk leaf become to wilt process of the situation of withering.Wave green grass or young crops is meant that pine turns over tealeaves in the process of withering.
In the afternoon 4,5 the time,, utilize under the soft oblique fire sunlight and carry out solar wither, treat bright leaf surface tarnish the outdoor sunlight in the thin stand of tealeaves strength not too, bud-leaf withers soft, lifts up bright leaf shake gently, and pine turns over bright leaf, make bright leaf color reverses back bud green, the bud-leaf hardening gives out blue or green fragrance; Pine turns over bright leaf two to three times during solar wither, the green grass gas in the bright leaf is disappeared, and give out delicate fragrance.
3), knead: this process mainly is with tealeaves clasmatosis, is beneficial to down the fermentation of operation, also is the process of moulding simultaneously.
Bright leaf after will withering is well rendered in the kneading machine, and general pressure is followed gently-weighed-light principle, dismisses agglomerate therebetween once, rub to the tea bar and tightly roll up, tea juice is extruded, and hand is pinched agglomerating, be difficult for can depressing machine by pine when loose, the tea bar percentage of damage of kneading appropriateness is 65%～75%.
4), full fermentation: this process is the key that black tea quality forms, and promotes the tealeaves fermentation by the control humiture.
With after kneading knead leaf pack into the fermentation special-purpose bamboo basket be built in the fermenting cellar, in fermentation heap, interleave a straight-through bamboo trunk with holes or dig a ventilation duck eye at fermentation heap, and add a cover wet cloth, room temperature keeps 24～26 ℃ (25 ℃ of the bests), fermentation time is generally 5～6h, stir therebetween once, transfer bronzing to the fermentated leaves more than 75%, herbaceous taste disappears and tea perfume (or spice) is arranged.
5) oven dry: adopt the thin stand of high temperature, enzymatic oxidation is stopped immediately; Temperature to insufficient fermentation can suitably be hanged down, and continues fermentation until fully, with the fixing process of quality that forms to promote it.
Adopt the thin stand of high temperature secondary drying, the general gross fire with 110～120 ℃ of intake air temperatures carries out the oven dry first time earlier, with rapid blocking; Left standstill airing 30～35 minutes; Carry out the oven dry second time with 75～85 ℃ of sufficient fire again, with abundant formation fragrance; Promptly get the tieguanyin black tea finished product.
Claims (6)
1. the preparation method of tieguanyin black tea is characterized in that, may further comprise the steps: the bright leaf of harvesting Iron Guanyin → wither, wave green grass or young crops → knead → full fermentation → oven dry → finished product; Describedly wither, the blue or green thin stand of bright leaf that is about to pluck of wave carries out solar wither, every certain interval of time pine of gently raising turns over bright leaf once in the process of withering, it is soft to wither until bright leaf surface tarnish, bud-leaf, green grass gas disappears and gives out delicate fragrance.
2. according to the preparation method of the described tieguanyin black tea of claim 1, it is characterized in that: describedly wither, unrestrained green grass or young crops is the thin stand of bright leaf to be left standstill carry out solar wither, treat bright leaf surface tarnish, bud-leaf wither soft after, gently lift up the shake pine and turn over bright leaf, make bright leaf color reverses back bud green, the bud-leaf hardening; Pine turns over bright leaf two to three times during solar wither, the green grass gas in the bright leaf is disappeared, and give out delicate fragrance, and is best, when selecting at 4,5 in afternoon, carries out solar wither at soft oblique fire sunlight.
3. according to the preparation method of the described tieguanyin black tea of claim 1, it is characterized in that: described full fermentation be with after kneading knead leaf pack into the fermentation special-purpose bamboo basket be built in the fermenting cellar, in fermentation heap, interleave a straight-through bamboo trunk with holes or dig a ventilation duck eye at fermentation heap, and add a cover wet cloth, room temperature keeps 24～26 ℃, and fermentation time is 5～6h, stirs therebetween once, transfer bronzing to the fermentated leaves more than 75%, herbaceous taste disappears and tea perfume (or spice) is arranged.
4. according to the preparation method of the described tieguanyin black tea of claim 1, it is characterized in that: the described step of kneading comprises: the bright leaf after will withering is rendered in the kneading machine, pressure follows gently-weighs-and light, dismiss agglomerate therebetween once, rub to the tea bar and tightly roll up, tea juice is extruded, and hand is pinched agglomerating being difficult for and got final product when loose, pine is depressed machine, and the tea bar percentage of damage of kneading appropriateness is 65%～75%.
5. according to the preparation method of the described tieguanyin black tea of claim 1, it is characterized in that: described baking step comprises: with the fixing process of quality that forms; Adopt the thin stand of high temperature secondary drying, the general gross fire with 110～120 ℃ of intake air temperatures carries out the oven dry first time earlier, with rapid blocking; Left standstill airing 30～35 minutes; Carry out the oven dry second time with 75～85 ℃ of sufficient fire again, with abundant formation fragrance.
6.. the preparation method according to the described tieguanyin black tea of claim 1 is characterized in that: the bright leaf of described harvesting is for plucking a bud two or three leaf Iron Guanyin tealeaves.
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| CN 201010150956 CN101796987A (en) | 2010-04-20 | 2010-04-20 | Method for manufacturing tieguanyin black tea |
| PCT/CN2010/078447 WO2011130998A1 (en) | 2010-04-20 | 2010-11-05 | Preparing method of tieguanyin black tea |
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| CN 201010150956 CN101796987A (en) | 2010-04-20 | 2010-04-20 | Method for manufacturing tieguanyin black tea |
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