CN102273523B - Method for producing organic selenium black tea - Google Patents
Method for producing organic selenium black tea Download PDFInfo
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- CN102273523B CN102273523B CN 201110203933 CN201110203933A CN102273523B CN 102273523 B CN102273523 B CN 102273523B CN 201110203933 CN201110203933 CN 201110203933 CN 201110203933 A CN201110203933 A CN 201110203933A CN 102273523 B CN102273523 B CN 102273523B
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Abstract
The invention discloses a method for producing organic selenium black tea. The method comprises the following steps of: withering tea leaves until the water-losing rate of the tea is over 60 percent, wherein in the withering process, the temperature is controlled to be between 28 and 30 DEG C and ultraviolet irradiation is adopted; twisting the withered tea leaves until tea perfume is diffused initially; deblocking and screening; fermenting, wherein the tea temperature is maintained to be between 28 and 30 DEG C, the air temperature is between 24 and 25 DEG C, the humidity is maintained to beover 90 percent, the tea spreading thickness is 20 to 35 cm, the fermenting time is 3 to 6 hours and air is maintained fresh and ventilated in the fermenting process; and drying by using an automaticdrying machine or a perfume extracting machine until the water content of the tea is between 5 percent and 6 percent. The method has the advantages of high quality, fine color, perfume and taste, thin and compact appearance with pekoe, black bloom, obvious flower fragrance, mellow, sweet and refreshing taste, and delicate, thick, uniform and glowing leave bottom. Compared with the traditional black tea products, the organic selenium black tea has remarkable quality advantage.
Description
Technical field
The present invention relates to a kind of production method of tealeaves, is a kind of production method of organic selenium ruby tea specifically.
Background technology
Black tea belongs to full fermentation teas, and in the six big teas, black tea accounts for about 2/3 of international tea trade total amount, is the most general in the world teas consumer goods; In recent years, domestic tea market is owing to the lifting of demand grade and the transition of consumption structure, sharply heats up in black tea market, and high-grade black tea becomes " favourite " in market.Because black tea is warm in nature, therefore be well suited for the bad middle old man of functions of intestines and stomach and drink, also be fit to the demand that young man follows the fashion.
But owing to concentrate the season of picking tea-leaves, the tea picking recruitment is more and more nervous now, and the tea place has seriously restricted the development of tea industry because plucking the untimely idle and waste of high-quality tea resource that causes; And the black tea mouthfeel bitterness that goes out by existing explained hereafter at present, fragrance is low light.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind ofly can improve the quality of products, the production method of quality, organic selenium ruby tea that mouthfeel is good.
Technical scheme: in order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of production method of organic selenium ruby tea, this method comprises the steps:
(1) wither: evenly be spread out on the bamboo sieve dark brownish green, leaf-spreading thickness is 1-2cm, and the time, to be 15-24h reached more than 60% to the tealeaves percentage of water loss; At 28-30 ℃, adopt ultraviolet irradiation in the process temperature control of withering simultaneously;
(2) knead: the dark brownish green employing 45 type kneading machines after will withering are kneaded, and the time of kneading is 20-30 minute, but the older leaf proper extension time; Knead the back and just show Lan Chaxiang, carry out block-separating and sifting then;
(3) fermentation: the tealeaves behind the block-separating and sifting is fermented, and the Ye Wen of fermentation remains on 28-30 ℃, and temperature is at 24-25 ℃, and humidity remains on more than 90%, and leaf-spreading thickness is 20-35cm, and fermentation time is 3-6 hour, and sweathouse keeps the fresh circulation of air;
(4) drying: the tealeaves after adopting automatic drier or fragrance extracting machine to fermentation is dried, and when the tealeaves water content stops oven dry 5%～6% the time, namely obtains described organic selenium ruby tea.
Described dark brownish green harvesting is from organic selenium tea place, dark brownish greenly meets stout and strong, complete, fresh, uniform requirement.
The air-conditioning that passes through of process temperature of withering in the step (1) carries out temperature control.
Dried tealeaves in the step (4) is carried out vacuum packaging immediately.
The concrete grammar of oven dry is in the step (4): just dry by the fire temperature 75-80 ℃, leaf thick 1.5-2cm in stand dries by the fire 100 ℃ of temperature again, dries by the fire again to the tealeaves water content to get final product 5%～6%.
Beneficial effect: compared with prior art, advantage of the present invention is: product are of fine quality, and color, smell, taste and shape are all good; Profile is carefully tight, milli is arranged, Wu Run; The fragrance of a flower is obvious; Flavour is mellow sweet refreshing; The leaf ins and outs are tender abundant, and are even neat, glow.The needs that adapt to the upgrading of domestic tea market demand layer.Compare with the conventional black product, its quality heterosis is fairly obvious.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment.
Embodiment 1: a kind of production method of organic selenium ruby tea, this method comprises the steps:
(1) wither: dark brownish green harvesting is from organic selenium tea place, dark brownish greenly meets stout and strong, complete, fresh, uniform requirement, evenly is spread out on the bamboo sieve dark brownish green, and leaf-spreading thickness is 2cm, and the time, to be 18h reached more than 60% to the tealeaves percentage of water loss; Adopt air-conditioning control temperature at 28-30 ℃ in the process of withering, adopt ultraviolet irradiation simultaneously; The time of withering is decided according to the tealeaves percentage of water loss, and percentage of water loss reaches and can stop more than 60% withering;
(2) knead: the dark brownish green employing 45 type kneading machines after will withering are kneaded, and the time of kneading is 30 minutes, and is agglomerating to holding with a firm grip, unclamp namely the degree of loosing and namely finish and knead operation, but older leaf proper extension is kneaded the time.Concrete operations step: knead and do not pressurize in preceding 10 minutes, pressurization in 10-20 minute, decompression in back 10 minutes; Knead the back and just show Lan Chaxiang, carry out block-separating and sifting then;
(3) fermentation: the tealeaves behind the block-separating and sifting is fermented, and the Ye Wen of fermentation remains on 28-30 ℃, and temperature is at 24-25 ℃, humidity remains on more than 90%, and leaf-spreading thickness is 28cm, and fermentation time is about 4 hours, it is general red to leaf to ferment, and fermentation is finished substantially, and sweathouse keeps the fresh circulation of air;
(4) drying: after the fermentation ends, adopt automatic drier or fragrance extracting machine, just dry by the fire temperature 75-80 ℃, leaf thick 1.5cm in stand dries by the fire 100 ℃ of temperature again, dries by the fire again to the tealeaves water content to get final product 5%～6%.Dried tealeaves carries out vacuum packaging immediately.
The present invention uses free radical chemical quality principle, changes by humiture, and regulation and control safflower fragrance forms has the leaf cell oxidation-reduction system that determines meaning, reaches the fragrance regulating effect that obviously is better than traditional handicraft; By withering and the damping of zymotechnique, can realize that polyphenol oxidase activity improves in the fermentation of black tea process, and peroxidase activity reduces, thereby improve the theaflavin content in the black tea product, thereby significantly promote flavour and soup chromatic effect.
Detection at the black tea that adopts the present invention and traditional handicraft to make carries out detects according to national standard, and testing result is as follows:
By above table as can be seen, the organic selenium ruby tea that adopts the present invention to make all is better than the black tea that traditional handicraft is made on soup look, millet paste flavour and fragrance.
Embodiment 2: a kind of production method of organic selenium ruby tea, this method comprises the steps:
(1) wither: dark brownish green harvesting is from organic selenium tea place, dark brownish greenly meets stout and strong, complete, fresh, uniform requirement, evenly is spread out on the bamboo sieve dark brownish green, and leaf-spreading thickness is 1cm, and the time, to be 15h reached more than 60% to the tealeaves percentage of water loss; Adopt air-conditioning control temperature at 28-30 ℃ in the process of withering, adopt ultraviolet irradiation simultaneously;
(2) knead: the dark brownish green employing 45 type kneading machines after will withering are kneaded, and the time of kneading is 20 minutes, and is agglomerating to holding with a firm grip, unclamp namely the degree of loosing and namely finish and knead operation, knead the back and just show Lan Chaxiang, carry out block-separating and sifting then;
(3) fermentation: the tealeaves behind the block-separating and sifting is fermented, and the Ye Wen of fermentation remains on 28-30 ℃, and temperature is at 24-25 ℃, and humidity remains on more than 90%, and leaf-spreading thickness is 20cm, and fermentation time is 3 hours, and sweathouse keeps the fresh circulation of air; It is general red to leaf to ferment, and fermentation is finished substantially.
(4) drying: after the fermentation ends, adopt automatic drier or fragrance extracting machine, just dry by the fire temperature 75-80 ℃, leaf thick 2cm in stand dries by the fire 100 ℃ of temperature again, dries by the fire again to the tealeaves water content to get final product 5%～6%.Dried tealeaves carries out vacuum packaging immediately.
The organic selenium ruby tea that adopts present embodiment to make is detected, and testing result is with embodiment 1.
Embodiment 3: a kind of production method of organic selenium ruby tea, this method comprises the steps:
(1) wither: dark brownish green harvesting is from organic selenium tea place, dark brownish greenly meets stout and strong, complete, fresh, uniform requirement, evenly is spread out on the bamboo sieve dark brownish green, and leaf-spreading thickness is 1.5cm, and the time, to be 24h reached more than 60% to the tealeaves percentage of water loss; Adopt air-conditioning control temperature at 28-30 ℃ in the process of withering, adopt ultraviolet irradiation simultaneously; The time of withering is decided according to the tealeaves percentage of water loss, and percentage of water loss reaches and can stop more than 60% withering;
(2) knead: the dark brownish green employing 45 type kneading machines after will withering are kneaded, and the time of kneading is 25 minutes, and is agglomerating to holding with a firm grip, unclamp namely the degree of loosing and namely finish and knead operation.Knead the back and just show Lan Chaxiang, carry out block-separating and sifting then;
(3) fermentation: the tealeaves behind the block-separating and sifting is fermented, and the Ye Wen of fermentation remains on 28-30 ℃, and temperature is at 24-25 ℃, and humidity remains on more than 90%, and leaf-spreading thickness is 35cm, and fermentation time is about 6 hours, and it is general red to leaf to ferment, and fermentation is finished substantially; Sweathouse keeps the fresh circulation of air;
(4) drying: after the fermentation ends, adopt automatic drier or fragrance extracting machine, just dry by the fire temperature 75-80 ℃, leaf thick 2cm in stand dries by the fire 100 ℃ of temperature again, dries by the fire again to the tealeaves water content to get final product 5%～6%.Dried tealeaves carries out vacuum packaging immediately.
The organic selenium ruby tea that adopts present embodiment to make is detected, and testing result is with embodiment 1.
Claims (2)
1. the production method of organic selenium ruby tea is characterized in that, this method comprises the steps:
(1) wither: evenly be spread out on the bamboo sieve dark brownish green, leaf-spreading thickness is 1-2cm, and the time, to be 15-24h reached more than 60% to the tealeaves percentage of water loss; Carry out temperature control in the process of withering by air-conditioning, temperature is controlled at 28-30 ℃, adopts ultraviolet irradiation simultaneously; Described dark brownish green harvesting is from organic selenium tea place, dark brownish greenly meets stout and strong, complete, fresh, uniform requirement;
(2) knead: the dark brownish green employing 45 type kneading machines after will withering are kneaded, and the time of kneading is 20-30 minute, the older leaf proper extension time; Knead the back and just show Lan Chaxiang, carry out block-separating and sifting then;
(3) fermentation: the tealeaves behind the block-separating and sifting is fermented, and the Ye Wen of fermentation remains on 28-30 ℃, and temperature is at 24-25 ℃, and humidity remains on more than 90%, and leaf-spreading thickness is 20-35cm, and fermentation time is 3-6 hour, and sweathouse keeps the fresh circulation of air;
(4) drying: the tealeaves after adopting automatic drier or fragrance extracting machine to fermentation is dried, and just dries by the fire temperature 75-80 ℃, and leaf thick 1.5-2cm in stand dries by the fire 100 ℃ of temperature again, dries by the fire again to the tealeaves water content to stop at 5%～6% o'clock drying, and namely obtains described organic selenium ruby tea.
2. the production method of organic selenium ruby tea according to claim 1 is characterized in that, dried tealeaves in the step (4) is carried out vacuum packaging immediately.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201110203933 CN102273523B (en) | 2011-07-20 | 2011-07-20 | Method for producing organic selenium black tea |
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| CN 201110203933 CN102273523B (en) | 2011-07-20 | 2011-07-20 | Method for producing organic selenium black tea |
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| CN102273523B true CN102273523B (en) | 2013-09-04 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461547B (en) * | 2013-08-22 | 2015-01-28 | 丽水市农业科学研究院 | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking |
| CN103704381B (en) * | 2013-11-25 | 2015-02-11 | 浙江芹阳茶业有限公司 | Manufacturing method for tea leaves |
| CN104509601A (en) * | 2013-12-04 | 2015-04-15 | 韦明玕 | Processing method of organic black tea |
| CN103734363B (en) * | 2013-12-31 | 2016-01-20 | 张锦碧 | A kind of black tea preparation technology |
| CN106135501A (en) * | 2016-08-03 | 2016-11-23 | 青川县翠檬茶业有限公司 | A kind of processing method of selenium-rich black tea |
| CN106260139A (en) * | 2016-08-23 | 2017-01-04 | 云南滇红集团股份有限公司 | The manufacture method of lotus orchid odor type lasting black tea and lotus orchid odor type lasting black tea thereof |
| CN107683915A (en) * | 2017-09-19 | 2018-02-13 | 贵州阳春白雪茶业有限公司 | Tea leaf withering dewatering process |
| CN107637674A (en) * | 2017-11-03 | 2018-01-30 | 广西昭平县凝香翠茶厂 | A kind of processing method of high-quality black tea |
| CN109287778A (en) * | 2018-10-18 | 2019-02-01 | 恩施徕福硒业有限公司 | A kind of selenium-rich black tea and preparation method thereof |
| CN113392851B (en) * | 2021-04-09 | 2022-08-16 | 三江侗族自治县仙池茶业有限公司 | Intelligent discrimination method and device for black tea fermentation degree |
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| CN1792200A (en) * | 2005-12-22 | 2006-06-28 | 云南农业大学 | Technology for mechanical and clean processing of black tea in different shapes |
| CN101744061A (en) * | 2008-11-29 | 2010-06-23 | 庄秋生 | Production technology of oolong rich in zinc and selenium |
| CN101990958A (en) * | 2009-08-11 | 2011-03-30 | 庄秋生 | Method for processing zinc/selenium black tea |
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Patent Citations (3)
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|---|---|---|---|---|
| CN1792200A (en) * | 2005-12-22 | 2006-06-28 | 云南农业大学 | Technology for mechanical and clean processing of black tea in different shapes |
| CN101744061A (en) * | 2008-11-29 | 2010-06-23 | 庄秋生 | Production technology of oolong rich in zinc and selenium |
| CN101990958A (en) * | 2009-08-11 | 2011-03-30 | 庄秋生 | Method for processing zinc/selenium black tea |
Non-Patent Citations (4)
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| 刘静等.不同萎凋时间对枸杞叶茶的影响.《食品科技》.2008,(第5期),68-71. * |
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