CN101904371A - Method for making high-quality black tea - Google Patents
Method for making high-quality black tea Download PDFInfo
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- CN101904371A CN101904371A CN 201010250968 CN201010250968A CN101904371A CN 101904371 A CN101904371 A CN 101904371A CN 201010250968 CN201010250968 CN 201010250968 CN 201010250968 A CN201010250968 A CN 201010250968A CN 101904371 A CN101904371 A CN 101904371A
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Abstract
The invention discloses a method for making high-quality black tea, which is implemented by the following steps of: A, trench type withering; B, kneading; C, fermentation; D, drying; and the like. After being mixed with boiling water, the made black tea has the high quality characteristics of colorful bright liquor, strong tea flavor, high clarity and the like; compared with the black tea made by the conventional making methods, the grade of the black tea is improved; and the method has the advantages of realizing line production and greatly improving the production efficiency.
Description
Technical field: a kind of preparation method of high-quality black tea belongs to food deep processing class technical field.
Background technology: along with development of market economy, the raising of living standards of the people, China has decontroled tea market and price, and market is more and more higher to the quality requirement of high-quality black tea, and the method that makes black tea by spreading the leaves on withering racks to dry more at present is fairly simple, can only produce the black tea of general quality.
Summary of the invention: the objective of the invention is to overcome the prior art deficiency, a kind of preparation method of high-quality black tea is provided, and the black tea of producing by this preparation method is after brewing with boiling water, can reach the soup look red gorgeous, tea flavour is dense, transparency height etc. is high-quality, described preparation method step is as follows:
A. slot type withers: 15～20 centimetres of every groove stand high-quality fresh leaves of tea plant thickness, every square metre of stand high-quality fresh leaves of tea plant 12-15 kilogram, maximum temperature can not be above 40 degrees centigrade, remain on 30～38 degrees centigrade, control is withered 5～8 hours time, turned over once every 1～2 hour, preceding 15～20 minutes bell cold wind radiating and coolings of inferior lobe, withering, the water content of blade is controlled between 55%～65% when finishing.
B. knead: withering leaf is kneaded, generally needed 2～3 times, knead the back at every turn and sieve and to carry out sub-sieve with 3～4 holes/time, tell sieve end tea and ferment, compass screen surface tea is rubbed again, fermentation respectively behind the sub-sieve, the withering leaf rolled twig rate requires to reach 90%, and the blade face breakage rate reaches 80～85%.
C. fermentation: requiring room temperature during fermentation is 20～25 degrees centigrade, relative humidity is more than 88%, during fermentation screen size tea is spread out in respectively in the clean fermentation basket, general 8～10 centimetres of thickness, during the fermentation because the variation of the biochemistry in the leaf, general leaf temperature will rise, but can not be above 28～32 degrees centigrade, when the leaf color denseer fragrance of a flower that takes on a red color, when 1～2 grade of leaf color is yellowish red color, when 3～4 grades of leaf colors are the copper red look, when 5 grades of leaf colors are dark coppery, should in time carry out drying and handle, prevent to continue to change.
D. dry: dry run is carried out at twice, and baking for the first time is called gross fire, requires high temperature quick, temperature is controlled at 110～120 degrees centigrade, and the time was controlled at 10～15 minutes, and gross fire leaf water content 20～25% dries by the fire at present, spreading for cooling 30～40 minutes, baking for the second time is called sufficient fire, requires low temperature at a slow speed, and temperature is controlled at 80～90 degrees centigrade, time was controlled at 15～20 minutes, the fiery leaf water content 4～5% of foot dries by the fire at present, and spreading for cooling 30 minutes is packed storage after refining.
The specific embodiment: the embodiment step is as follows:
A. slot type withers: 15～20 centimetres of every groove stand high-quality fresh leaves of tea plant thickness, every square metre of stand high-quality fresh leaves of tea plant 12-15 kilogram, maximum temperature can not be above 40 degrees centigrade, remain on 30～38 degrees centigrade, control was withered 5～8 hours time, turned over once preceding 15～20 minutes bell cold wind radiating and coolings of inferior lobe every 1～2 hour, wither when finishing, the water content of blade is controlled between 55%～65%.
B. knead: withering leaf is kneaded, generally needed 2～3 times, knead the back at every turn and sieve and to carry out sub-sieve with 3～4 holes/time, tell sieve end tea and ferment, compass screen surface tea is rubbed again, fermentation respectively behind the sub-sieve, the withering leaf rolled twig rate requires to reach 90%, and the blade face breakage rate reaches 80～85%.
C. fermentation: requiring room temperature during fermentation is 20～25 degrees centigrade, relative humidity is more than 88%, during fermentation screen size tea is spread out in respectively in the clean fermentation basket, general 8～10 centimetres of thickness, during the fermentation because the variation of the biochemistry in the leaf, general leaf temperature will rise, but can not be above 28～32 degrees centigrade, when the leaf color denseer fragrance of a flower that takes on a red color, when 1～2 grade of leaf color is yellowish red color, when 3～4 grades of leaf colors are the copper red look, when 5 grades of leaf colors are dark coppery, should in time carry out drying and handle, prevent to continue to change.
D. dry: dry run is carried out at twice, and baking for the first time is called gross fire, requires high temperature quick, temperature is controlled at 110～120 degrees centigrade, and the time was controlled at 10～15 minutes, and gross fire leaf water content 20～25% dries by the fire at present, spreading for cooling 30～40 minutes, baking for the second time is called sufficient fire, requires low temperature at a slow speed, and temperature is controlled at 80～90 degrees centigrade, time was controlled at 15～20 minutes, the fiery leaf water content 4～5% of foot dries by the fire at present, and spreading for cooling 30 minutes is packed storage after refining.
Claims (4)
1. the preparation method of a high-quality black tea, this preparation method: the A. slot type withers, and B. kneads, C. fermentation, D. drying; It is characterized in that:
A. slot type withers: 15～20 centimetres of every groove stand high-quality fresh leaves of tea plant thickness, every square metre of stand high-quality fresh leaves of tea plant 12-15 kilogram, maximum temperature can not be above 40 degrees centigrade, remain on 30～38 degrees centigrade, control was withered 5～8 hours time, turned over once preceding 15～20 minutes bell cold wind radiating and coolings of inferior lobe every 1～2 hour, wither when finishing, the water content of blade is controlled between 55%～65%.
B. knead: withering leaf is kneaded, generally needed 2～3 times, knead the back at every turn and carry out sub-sieve with 3～4 holes/inch sieve, tell sieve end tea and ferment, compass screen surface tea is rubbed again, fermentation respectively behind the sub-sieve, the withering leaf rolled twig rate requires to reach 90%, and the blade face breakage rate reaches 80～85%.
C. fermentation: requiring room temperature during fermentation is 20～25 degrees centigrade, relative humidity is more than 88%, during fermentation screen size tea is spread out in respectively in the clean fermentation basket, general 8～10 centimetres of thickness, during the fermentation because the variation of the biochemistry in the leaf, general leaf temperature will rise, but can not be above 28～32 degrees centigrade, when the leaf color denseer fragrance of a flower that takes on a red color, when 1～2 grade of leaf color is yellowish red color, when 3～4 grades of leaf colors are the copper red look, when 5 grades of leaf colors are dark coppery, should in time carry out drying and handle, prevent to continue to change.
D. dry: dry run is carried out at twice, and baking for the first time is called gross fire, requires high temperature quick, temperature is controlled at 110～120 degrees centigrade, and the time was controlled at 10～15 minutes, and gross fire leaf water content 20～25% dries by the fire at present, spreading for cooling 30～40 minutes, baking for the second time is called sufficient fire, requires low temperature at a slow speed, and temperature is controlled at 80～90 degrees centigrade, time was controlled at 15～20 minutes, the fiery leaf water content 4～5% of foot dries by the fire at present, and spreading for cooling 30 minutes is packed storage after refining.
2. according to the preparation method of the described high-quality black tea of claim 1, it is characterized in that, in steps A, 16～18 centimetres of every groove stand high-quality fresh leaves of tea plant thickness.
3. according to the preparation method of the described high-quality black tea of claim 1, it is characterized in that in step C, requiring room temperature during fermentation is 21～23 degrees centigrade.
4. according to the preparation method of the described high-quality black tea of claim 1, it is characterized in that, in step D, baking for the first time is called gross fire, requires high temperature quick, and temperature is controlled at 115～1118 degrees centigrade, time was controlled at 12～14 minutes, and gross fire leaf water content 21～23% dries by the fire at present, spreading for cooling 35～38 minutes, baking for the second time is called sufficient fire, require low temperature at a slow speed, temperature is controlled at 82～88 degrees centigrade, and the time was controlled at 16～218 minutes, the fiery leaf water content 4～5% of foot dries by the fire spreading for cooling 30 minutes at present.
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| CN 201010250968 CN101904371A (en) | 2010-08-06 | 2010-08-06 | Method for making high-quality black tea |
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| CN 201010250968 CN101904371A (en) | 2010-08-06 | 2010-08-06 | Method for making high-quality black tea |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217683A (en) * | 2011-06-30 | 2011-10-19 | 信阳市浉河区茶叶办公室 | Xinyang red black tea processing technique |
| CN102228100A (en) * | 2011-08-04 | 2011-11-02 | 湖南农业大学 | Preparation method of rich-theaflavin black tea |
| CN102422910A (en) * | 2011-11-07 | 2012-04-25 | 安徽省农业科学院茶叶研究所 | Automated Congou black tea production process |
| CN102657269A (en) * | 2012-06-04 | 2012-09-12 | 苏州市吴中区金庭镇天王坞茶果专业合作社 | Production process for Biluochun black tea |
| CN102687769A (en) * | 2012-06-18 | 2012-09-26 | 安徽省祁门县祁红茶业有限公司 | Primary making process of black tea |
| CN103404627A (en) * | 2013-08-07 | 2013-11-27 | 福建清雅工贸有限公司 | Preparation method of sweet and fragrant particle black tea |
| CN103444917A (en) * | 2013-08-22 | 2013-12-18 | 丽水市农业科学研究院 | Production technology for alpine jiukeng black tea |
| CN104026281A (en) * | 2014-06-27 | 2014-09-10 | 华南农业大学 | High-aroma black tea and preparation method thereof |
| CN104286229A (en) * | 2014-09-15 | 2015-01-21 | 福建碧叶馨茶业有限公司 | Black tea preparation technology |
| CN105104606A (en) * | 2015-07-24 | 2015-12-02 | 四川零关科技有限公司 | Preparation method of black tea |
| CN108308294A (en) * | 2018-04-13 | 2018-07-24 | 广南县凯鑫生态茶业开发有限公司 | A kind of black tea processing technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1153004A (en) * | 1996-08-28 | 1997-07-02 | 郭炳海 | Powder tea and its producing process |
| CN101690534A (en) * | 2009-10-13 | 2010-04-07 | 江苏科技大学 | Preparation method of mulberry black tea |
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2010
- 2010-08-06 CN CN 201010250968 patent/CN101904371A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153004A (en) * | 1996-08-28 | 1997-07-02 | 郭炳海 | Powder tea and its producing process |
| CN101690534A (en) * | 2009-10-13 | 2010-04-07 | 江苏科技大学 | Preparation method of mulberry black tea |
Non-Patent Citations (1)
| Title |
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| 《农村致富技术精选（南方卷）》 19990531 马魁栋 红茶加工技术 长春出版社 , 第1版 1 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217683B (en) * | 2011-06-30 | 2013-02-06 | 信阳市浉河区茶叶办公室 | Xinyang red black tea processing technique |
| CN102217683A (en) * | 2011-06-30 | 2011-10-19 | 信阳市浉河区茶叶办公室 | Xinyang red black tea processing technique |
| CN102228100A (en) * | 2011-08-04 | 2011-11-02 | 湖南农业大学 | Preparation method of rich-theaflavin black tea |
| CN102422910A (en) * | 2011-11-07 | 2012-04-25 | 安徽省农业科学院茶叶研究所 | Automated Congou black tea production process |
| CN102657269B (en) * | 2012-06-04 | 2013-10-09 | 苏州市吴中区金庭镇天王坞茶果专业合作社 | Production process for Biluochun black tea |
| CN102657269A (en) * | 2012-06-04 | 2012-09-12 | 苏州市吴中区金庭镇天王坞茶果专业合作社 | Production process for Biluochun black tea |
| CN102687769A (en) * | 2012-06-18 | 2012-09-26 | 安徽省祁门县祁红茶业有限公司 | Primary making process of black tea |
| CN103404627A (en) * | 2013-08-07 | 2013-11-27 | 福建清雅工贸有限公司 | Preparation method of sweet and fragrant particle black tea |
| CN103404627B (en) * | 2013-08-07 | 2014-06-25 | 福建清雅工贸有限公司 | Preparation method of sweet and fragrant particle black tea |
| CN103444917A (en) * | 2013-08-22 | 2013-12-18 | 丽水市农业科学研究院 | Production technology for alpine jiukeng black tea |
| CN103444917B (en) * | 2013-08-22 | 2015-04-29 | 丽水市农业科学研究院 | Production technology for alpine jiukeng black tea |
| CN104026281A (en) * | 2014-06-27 | 2014-09-10 | 华南农业大学 | High-aroma black tea and preparation method thereof |
| CN104286229A (en) * | 2014-09-15 | 2015-01-21 | 福建碧叶馨茶业有限公司 | Black tea preparation technology |
| CN105104606A (en) * | 2015-07-24 | 2015-12-02 | 四川零关科技有限公司 | Preparation method of black tea |
| CN108308294A (en) * | 2018-04-13 | 2018-07-24 | 广南县凯鑫生态茶业开发有限公司 | A kind of black tea processing technology |
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Application publication date: 20101208 |