CN102210359A

CN102210359A - Method for making black tea

Info

Publication number: CN102210359A
Application number: CN 201110173239
Authority: CN
Inventors: 夏真希
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-06-25
Filing date: 2011-06-25
Publication date: 2011-10-12

Abstract

The invention relates to a method for processing tea leaves, in particular to a method for making black tea. The black tea is prepared from fresh leaves of one bud and one leaf or one bud and two leaves serving as a raw materials by selecting, removing green, withering, kneading, fermenting, drying, sorting stems, packing and the like. The appearance of the black tea is fine and uniform, the color of the black tea is fresh red, the edge of a tea cup represents a golden ring, the taste of the black tea is sweet, the black tea is a fine product, and the making method is simple and low in production cost; and the black tea has the effects of clearing heat, quenching thirst, wetting spleen and refreshing, also has the effects of tasting and ornament, has complete color, aroma and taste, is beneficial to physical and psychological health, and meets the requirements of general consumers on body and spirits, thus Chinese tea culture is developed.

Description

A kind of preparation method of black tea

Technical field

The present invention relates to a kind of processing method of tealeaves, particularly a kind of preparation method of black tea.

Background technology

At present, along with the fast development of national economy and the raising day by day of living standards of the people, tea culture is also day by day risen.People only can only not play the effect of drinking and quenching one's thirst to the requirement of tealeaves, the more important thing is to play by sampling tea and drinking tea and appreciate and the effect of observing letter in it.Old friends need both have heat-clearing and quench one's thirst, moisten the tasty and refreshing effect of spleen, and the effectiveness of have trial test again, viewing and admiring looks good, smell good and taste good, and were of value to able-bodied tealeaves and came out.For this reason, the strong-willed in recent years scientific and technical personnel that carry forward China's tea culture have made unremitting effort for the exploitation innovation of tea kind, develop the tealeaves of multiple brand, different shape, come out one after another as silver-colored hook tea, rose-tee etc., they are enriching market like rain the back spring bamboo, to satisfy consumers in general's health and spiritual needs, carry forward motherland's tea culture.

Summary of the invention

The object of the present invention is to provide the preparation method of the black tea that a kind of technology is simple, processing cost is low.

For solving above technical problem and economic problems, the technical scheme that the present invention takes: a kind of preparation method of black tea, it is a raw material with bright leaf, cool blue or green through selecting, wither, knead, ferment, methods such as oven dry, stalk-sorting, packing are made, and it is characterized in that comprising following method step:

(1) selects bright leaf spreading for cooling on water sieve 0.5-1 hour, touch dark brownish green no hotness to hand.

(2) the bright leaf through step (1) gained evenly is placed on the cool blue or green frame water sieve in the room that withers, and utilizing air-conditioner temperature is 20 ℃, and blade face moisture evaporation to hand is touched the sensation that bright leaf has needle-holding hand, makes the leaf stalk reach soft degree.

(3) put in the kneading machine bucket through the bright leaf of step (2) gained and knead, knead and will press and pine is pressed blocked operation, time tealeaves after 45-90 minutes can be in strip.

(4) be placed on temperature through the tealeaves of step (3) gained and be 25-30 ℃, humidity is that fermentation time is 5-6 hours, and is scarlet until the tealeaves color, do not have herbaceous taste, and aroma is arranged in the bamboo basket of 80-90% fermenting cellar.

(5) placing temperature through the tealeaves of step (4) gained is oven dry in 100 ℃-120 ℃ the dryer, and there is dried, crisp sensation the time in that the tea moisture evaporation is grabbed until tealeaves in hand, and has the fragrant smell of oven dry, can obtain finished product.

(6) through the finished tea of step (5) gained finished tea is poured into stalk pickup machine and remove tea stalk and other foreign material.

(7) will pack behind step (6) tealeaves finished product, tealeaves at first utilizes tealeaves racking machine and vacuum machine to carry out inner wrapping at a packing shop, carries out external packing then between two hired cars, at last vanning.

The present invention compared with prior art, tight thin, the expansion of its profile, the soup look scarlet, the flavour sweetness be the elaboration in the black tea, and preparation method is simple, production cost is low.

Further specify the present invention below in conjunction with embodiment.

Embodiment

(1) select bright leaf to check a dark brownish green bud one leaf or the two leaves and a bud of whether reaching, whether observe bright leaf has the insect bite mouth to guarantee the complete anosis leaf of fresh leaf, guarantee bright leaf free from extraneous odour, bright leaf spreading for cooling on water sieve 0.5-1 hour is touched dark brownish green no hotness (hot gas distributes) to hand.

(3) put in the kneading machine bucket through the bright leaf of step (2) gained and knead, model difference according to kneading machine is thrown in the bright leaf of equivalent according to specification, knead and to press and pine pressure blocked operation, too light tealeaves bar rope is not tightly tied, it is flat that too heavy tealeaves will become broken change, and time tealeaves after 45-90 minutes can be in strip.

(6) through the finished tea of step (5) gained finished tea is poured into stalk pickup machine and remove tea stalk and other foreign material, also can adopt artificial stalk-sorting.

(7) behind step (6) tealeaves finished product, will pack, tealeaves at first utilizes tealeaves racking machine and vacuum machine to carry out inner wrapping at a packing shop, then two the hired car between carry out external packing after the vanning, guarantee that tealeaves is not got damp again by the influence of peripheral peculiar smell and weather, keeps original fragrance.

At last putting in storage on request through the product that is up to the standards, the warehouse should clean, dry, be as good as smell, must not stack other article, accomplish the six anti-work in warehouse, (fire prevention, protection against the tide, insect protected, protection against rodents, prevent dust, antitheft) also carries out the discrepancy warehouse record in warehouse.

Claims

1. the preparation method of a black tea, it is a raw material with bright leaf, cool blue or green through selecting, wither, knead, ferment, methods such as oven dry, stalk-sorting, packing are made, it is characterized in that comprising following method step: (1) selects bright leaf spreading for cooling on water sieve 0.5-1 hour, touches dark brownish green no hotness to hand; (2) the bright leaf through step (1) gained evenly is placed on the cool blue or green frame water sieve in the room that withers, and utilizing air-conditioner temperature is 20 ℃, and blade face moisture evaporation to hand is touched the sensation that bright leaf has needle-holding hand, makes the leaf stalk reach soft degree; (3) put in the kneading machine bucket through the bright leaf of step (2) gained and knead, knead and will press and pine is pressed blocked operation, time tealeaves after 45-90 minutes can be in strip; (4) be placed on temperature through the tealeaves of step (3) gained and be 25-30 ℃, humidity is that fermentation time is 5-6 hours, and is scarlet until the tealeaves color, do not have herbaceous taste, and aroma is arranged in the bamboo basket of 80-90% fermenting cellar; (5) placing temperature through the tealeaves of step (4) gained is oven dry in 100 ℃-120 ℃ the dryer, and there is dried, crisp sensation the time in that the tea moisture evaporation is grabbed until tealeaves in hand, and has the fragrant smell of oven dry, can obtain finished product; (6) through the finished tea of step (5) gained finished tea is poured into stalk pickup machine and remove tea stalk and other foreign material; (7) will pack behind step (6) tealeaves finished product, tealeaves at first utilizes tealeaves racking machine and vacuum machine to carry out inner wrapping at a packing shop, carries out external packing then between two hired cars, at last vanning.