CN102860367A - Process technology of small-scale black tea - Google Patents
Process technology of small-scale black tea Download PDFInfo
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- CN102860367A CN102860367A CN 201210354988 CN201210354988A CN102860367A CN 102860367 A CN102860367 A CN 102860367A CN 201210354988 CN201210354988 CN 201210354988 CN 201210354988 A CN201210354988 A CN 201210354988A CN 102860367 A CN102860367 A CN 102860367A
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Abstract
The invention discloses a process technology of small-scale black tea, comprising the steps of 1, withering: spreading tea leaves in the dark place indoors or outdoors in a thin manner; after a certain time, obtaining soft tea leaves with strengthened toughness in which water evaporates in order to shape; 2, twisting: twisting the tea leaves to strips, wherein the shape is formed and flavor concentration is increased during the twisting; as cells of the tea leaves are broken, necessary oxidization is convenient to carry out under enzyme action, and the ferment is beneficial to carry out smoothly; 3, fermenting: due to fermentation, changing color to red from green, wherein the room temperature is about 20-25 DEG C; the fermentation temperature is about 30 DEG C; putting the twisted leaves to a fermentation frame to ferment in a fermentation room, wherein the fermentation time is about 30-90min; after the grass flavor of the fermented leaves disappears, the fresh floral fruity occurs, and leaves become red, namely, the fermentation is proper; 4, drying: baking the fermented tea base at high temperature to quickly evaporate water, so that the quality and dryness are ensured, and then the manufactured black tea has special fragrant and sweet.
Description
Technical field
The present invention relates to the process technology to black tea, specifically a kind ofly can help gastro-intestinal digestion, promote appetite with what fresh tea passes processed, but diuresis, eliminate oedema, and strong cardiac function is rich in trace elements K, has the tealeaves of the flavone compound of scavenging activity.
Background technology
Along with increasing substantially of living standard, people are not limited to drink a kind of tealeaves, but drink different tealeaves according to oneself physique and the conversion in season.Now invent a kind of black tea process technology, be in and just can make.Black tea is smoked by fermentation and is formed, and tealeaves becomes red oxide during fermentation under oxidasic effect, and the antimicrbial power of black tea is strong, reduces blood glucose value and hypertension.Black tea moral character is gentle, and taste is mellow, contains multiple water-soluble vitamin.
Summary of the invention
1, wither: withering refers to bright leaf through after a while dehydration, makes certain hard crisp stalk leaf become wilting to wither the process of situation, is the just first operation of system of black tea.Through withering, suitable transpiring moisture, blade is soft, and appearance is convenient in the toughness enhancing.In addition, this process and herbaceous taste is disappeared, tealeaves delicate fragrance wish is existing, is the important process segment that forms black tea fragrance.Deterioration method has nature to wither and withering trough withers two kinds.Naturally withering is about to the thin not too strength of indoor or outdoors sunlight that is spread out in of tealeaves, places the regular hour.It is that bright leaf is placed the ventilation cell body that withering trough withers, and passes to hot-air, and to accelerate the process of withering, this is the deterioration method that generally uses at present.
2, knead: the purpose that black tea is kneaded, identical with green tea, tealeaves is shaped in the process of kneading and promotes color, smell and taste concentration, simultaneously, because leaf cell is destroyed, is convenient to carry out necessary oxidation under the effect of enzyme, is beneficial to carrying out smoothly of fermentation.
3, fermentation: fermentation is the key operation that forms black tea color qualitative characteristics.By fermentation, the leaf look is reddened by green, forms the quality characteristic of the red soup of black tea red autumnal leaves.Usually room temperature is controlled at about 20～25 ℃, and the Ye Wen of fermentation remains on about 30 ℃ and is advisable.Surpass 40 ℃ such as the leaf temperature, turn heat radiation, in order to avoid fermentation is undue fierce, make gross tea fragrant low lightly seasoned, look dark.The fermentation appropriateness, the tender leaf color and luster is red even, the red inner general green grass or young crops of Lao Ye, green grass gas disappears, and has ripe fruital.Generally be to be placed in fermentation frame or the fermenting vehicle kneading leaf, enter the fermenting cellar fermentation.The fermentation GPRS satisfies the oxidasic oxidative polymerization of Tea Polyphenols required preference temperature, humidity and amount of oxygen.Red fannings fermentation time is generally at 30～90 minutes.Fermentated leaves green grass gas disappears, and it is fragrant a kind of fresh, pure and fresh flowers and fruits to occur, and the red stain of leaf look is the fermentation appropriateness.
4, drying: drying is the tea base that will ferment, and adopts high temperature to cure, and rapid transpiring moisture reaches the process of the mass dryness fraction of guaranteeing the quality.Its purpose has three: utilize the activity of the rapid inactive enzyme of high temperature, stop fermentation; Transpiring moisture, reduced volume, fixed profile keeps mass dryness fraction in case go mouldy; Distribute most of low boiling grass smell, intensify and keep the higher boiling aromatic substance, it is distinctive fragrant and sweet to obtain black tea.
The specific embodiment
10 jin of processing of bright leaf that cold is good at the beginning of 2012 7 months, concrete steps are:
1, wither: with the thin not too strength of indoor or outdoors sunlight that is spread out in of tealeaves, place the regular hour, until bright leaf transpiring moisture, blade is soft, and toughness strengthens, and is convenient to appearance.
2, knead: tealeaves is rubbed slivering.Knead shaping and enhancement color, smell and taste concentration in the process, simultaneously, because leaf cell is destroyed, be convenient under the effect of enzyme, carry out necessary oxidation, be beneficial to carrying out smoothly of fermentation.
3, fermentation: by fermentation, the leaf look is reddened by green, forms the quality characteristic of the red soup of black tea red autumnal leaves.Usually room temperature is controlled at about 20～25 ℃, and the Ye Wen of fermentation remains on about 30 ℃ and is advisable.The fermentation appropriateness, the tender leaf color and luster is red even, the red inner general green grass or young crops of Lao Ye, green grass gas disappears, and has ripe fruital.To knead leaf and be placed in the fermentation frame, enter the fermenting cellar fermentation.The fermentation of black tea time is generally at 30～90 minutes.Fermentated leaves green grass gas disappears, and it is fragrant a kind of fresh, pure and fresh flowers and fruits to occur, and the red stain of leaf look is the fermentation appropriateness.
4, drying: with the tea base that ferments, adopt high temperature to cure, transpiring moisture reaches the mass dryness fraction of guaranteeing the quality rapidly, and it is distinctive fragrant and sweet to produce black tea.What process is black tea.General 10 jin of bright leaves can process the black tea about 2 jin.
Claims (4)
1. wither: with the thin not too strength of indoor or outdoors sunlight that is spread out in of tealeaves, place the regular hour, until bright leaf transpiring moisture, blade is soft, and toughness strengthens, and is convenient to appearance.
2. knead: tealeaves is rubbed slivering.Knead shaping and enhancement color, smell and taste concentration in the process, simultaneously, because leaf cell is destroyed, be convenient under the effect of enzyme, carry out necessary oxidation, be beneficial to carrying out smoothly of fermentation.
3. fermentation: by fermentation, the leaf look is reddened by green, forms the quality characteristic of the red soup of black tea red autumnal leaves.Usually room temperature is controlled at about 20～25 ℃, and the Ye Wen of fermentation remains on about 30 ℃ and is advisable.The fermentation appropriateness, the tender leaf color and luster is red even, the red inner general green grass or young crops of Lao Ye, green grass gas disappears, and has ripe fruital.To knead leaf and be placed in the fermentation frame, enter the fermenting cellar fermentation.The fermentation of black tea time is generally at 30～90 minutes.Fermentated leaves green grass gas disappears, and it is fragrant a kind of fresh, pure and fresh flowers and fruits to occur, and the red stain of leaf look is the fermentation appropriateness.
4. dry: with the tea base that ferments, adopt high temperature to cure, transpiring moisture reaches the mass dryness fraction of guaranteeing the quality rapidly, and it is distinctive fragrant and sweet to produce black tea.What process is black tea.General 10 jin of bright leaves can process the black tea about 2 jin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210354988 CN102860367A (en) | 2012-09-14 | 2012-09-14 | Process technology of small-scale black tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210354988 CN102860367A (en) | 2012-09-14 | 2012-09-14 | Process technology of small-scale black tea |
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| CN102860367A true CN102860367A (en) | 2013-01-09 |
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| CN 201210354988 Pending CN102860367A (en) | 2012-09-14 | 2012-09-14 | Process technology of small-scale black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171054A (en) * | 2014-07-23 | 2014-12-03 | 成海玲 | Processing method of tea |
| CN104304525A (en) * | 2014-10-27 | 2015-01-28 | 贵州芳瑞堂生物科技有限公司 | Preparation method of black tea |
| CN112167383A (en) * | 2020-10-26 | 2021-01-05 | 贵州晴隆五月茶业有限公司 | Processing method of fruity black tea |
-
2012
- 2012-09-14 CN CN 201210354988 patent/CN102860367A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171054A (en) * | 2014-07-23 | 2014-12-03 | 成海玲 | Processing method of tea |
| CN104304525A (en) * | 2014-10-27 | 2015-01-28 | 贵州芳瑞堂生物科技有限公司 | Preparation method of black tea |
| CN112167383A (en) * | 2020-10-26 | 2021-01-05 | 贵州晴隆五月茶业有限公司 | Processing method of fruity black tea |
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Application publication date: 20130109 |