CN102870907A - Method for processing Taoyuan Daye tea into black tea - Google Patents
Method for processing Taoyuan Daye tea into black tea Download PDFInfo
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- CN102870907A CN102870907A CN2012103867512A CN201210386751A CN102870907A CN 102870907 A CN102870907 A CN 102870907A CN 2012103867512 A CN2012103867512 A CN 2012103867512A CN 201210386751 A CN201210386751 A CN 201210386751A CN 102870907 A CN102870907 A CN 102870907A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 70
- 235000013616 tea Nutrition 0.000 title claims abstract description 57
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 14
- 235000020279 black tea Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title abstract description 7
- 210000004907 gland Anatomy 0.000 claims abstract description 19
- 238000003825 pressing Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 12
- 230000001360 synchronised effect Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims description 24
- 240000005809 Prunus persica Species 0.000 claims description 16
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 claims description 8
- 238000003672 processing method Methods 0.000 claims description 8
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- 239000003638 chemical reducing agent Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
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Abstract
The invention discloses a method for processing Taoyuan Daye tea into black tea. Buds of spring Taoyuan Daye tea with one bud and two unfolding leaves or one bud and three unfolding leaves, or buds of summer and autumn Taoyuan Daye tea with one bud and one unfolding leaf or one bud and two unfolding leaves are taken as a raw material, the raw material is subjected to withering, twisting, fermentation and drying, the withered tea loses part of moisture, has withered and soft leaf surfaces, loses gloss, has unbroken stalks, cannot be red, reduces green smell, has faint scent slightly, and has the moisture content of 60-64 percent, twisting is completed in a synchronous twisting machine, and the withered tea is twisted twice between a gland in a twisting cylinder of the synchronous twisting machine and a canvas conveyor belt, and between the canvas conveyor belt and a pressing plate. After the tea is twisted by the synchronous twisting machine, tea strips are tight, thin, round and straight, and have dark and moist color, and after fermentation and drying, and the finished product has fresh, thick and pure aroma, mellow taste, bright red liquor and bright red tea grounds.
Description
Technical field
The present invention relates to Tea Processing, i.e. the black tea processing method of a kind of Land of Peach Blossoms daye tea.
Background technology
1969, the people such as Lu Wanjun find the wild daye tea tree that the quality of one tree last 100 years in age is splendid in peaceful Pu Xiang remote mountains, Taoyuan county, Hunan Province, through seed selection, breeding and experiment and demonstration, identified by Hunan Province's level Technical Achievements in 1989,1992 by Hunan Province's crop varietal approval committee, names to be " Land of Peach Blossoms Da Ye ".
Land of Peach Blossoms daye tea has now become the distinctive Local Excellent tea tree breed in Taoyuan county, Hunan Province, the various tealeaves of making take Land of Peach Blossoms daye tea as raw material, and the emerald green aquatic foods of tea matter are dense, and delicate fragrance is lasting.In October, 2005, Land of Peach Blossoms daye tea obtains national original producton location product protection, has obtained the national geography Taken authentication with " the wild tea king " of daye tea processing and fabricating.In recent years, under the great attention of Land of Peach Blossoms county Party committee, county government, this county Tea Industry, particularly daye tea industry in the Land of Peach Blossoms has obtained very fast development.
The processing method of the black tea in the daye tea of the Land of Peach Blossoms is at present: wither → knead → ferment → drying.Concrete is:
A, raw material are prepared
Standard of plucking.The black tea ingredient requirement has higher tender degree, and general spring tea standard of plucking is that 1 bud, 2 leaves or 1 bud, 3 leaves are just opened up, and the summer autumn tea is that 1 bud, 1 leaf or 1 bud, 2 leaves are just opened up.
B, technological process
Black tea primary making process techniqueflow divides four procedures: wither → knead → ferment → drying.Concrete is:
1 withers.The withering leaf water content take 58%～62% as the appropriateness, specifically to decide season according to different production, the basic principle of grasp is " Lao Ye is tender to wither ", " tender leaf withers always ".General spring tea withering degree should weigh, and water content is controlled at 58%～60%, with the blue or green flavor of the removing green gas that disappears; The summer autumn tea should be light, and water content is controlled at 60%～62%, bright refreshing spending.Sense organ judges that the appropriateness of withering is: the food value of leaf and tender stem wither soft, very exhibition and fragility when losing bright attitude, hold the leaf softness, slightly sticking, can be agglomerating, tender stem is constantly crooked; The bud green gloss that the leaf look loses the surface becomes lacklustre dirty-green, and the blade face is wrinkle; The original blue or green gas of bright leaf disappears and giving out fragrance substantially.
2 knead.Knead the temperature requirement of chamber at 20～24 ℃, relative humidity 85%～95%, and avoid direct sunlight, keep room air fresh.Summer autumn tea temperature in season is high, humidity is low, can spill cold water or spraying kneading room floor, to reduce room temperature, improves relative humidity.
3 fermentations.The fermentation leaf-spreading thickness is generally 10～15 ㎝, leaflet kind, the lower tea of sieve, can be thinner when temperature is high; Large leaf, temperature can be thicker when low; Spring tea is thicker, and the summer autumn tea is thinner, notices that fermentated leaves can not press.Fermentation time is generally 3～5 h, but the length of fermentation time because of fermentation condition, to knead degree, the food value of leaf always tender, local tea variety, produces season and widely different, should be as the criterion with the appropriateness of fermenting.
Sense organ judges that the feature of fermentation appropriateness is that the leaf look becomes the copper red look more than 90%, and blue or green gas fades away, and it is fragrant to send the dense flowers and fruits of pure and fresh aquatic foods, and vein and juice are general red.Shade is old tender and slightly variant with season and bright leaf, and the general red autumnal leaves of spring tea and tender leaf are thoroughly yellow, are yellowish red color, and summer autumn tea and Lao Ye are reddish yellow.Spring tea temperature is low, and fermentation must be fully; Cool autumn weather in summer, temperature was high, and fermentation is still proceeded in the previous stage of drying, if just dry during abundance to be fermented, then often caused yeast-bitten, so 75% fermentated leaves is general redly can go up baking.
4 dryings.The black tea drying adopts redrying more at present, and middle airing is once taked " high temperature gross fire, low temperature foot fire ".Fermentated leaves is moisture to be about 50%～60%, so require the gross fire temperature to want high, the intake air temperature of general gross fire requires at 110～120 ℃, with rapid deactivation oxidation; About 80 ℃ of foot fire, air quantity is less, and the time is long, with abundant formation fragrance.Generally want airing 20min between gross fire and the sufficient fire.The black tea drying is taked gross fire and the fiery two procedures of foot, pinches with hand behind the gross fire and slightly feels needle-holding hand, but leaf soft, folding and constantly still, and holding that tealeaves lets go can be loose, and sweet-smelling is arranged, and the leaf water content is about 20%, can carry out sufficient fire.Rub the tealeaves powdered with hand one behind the foot fire, tea is obviously fragrant, bar rope tight knot Wu Run, water content about about 7%.
At present in the manufacturing process of green tea, knead is the bottleneck of producing always, the quality of kneading directly affects the quality of commodity tea, traditional method of kneading is that the tealeaves after a certain amount of the completing of input arrives in the circle pot, by kneading manually, even, leaf, the color and luster of tea quality, the fragrance of processing are all better like this, but time-consuming taking a lot of work, labour intensity are very large.Some machineries also occur now and kneaded equipment, it mainly is the lotus type kneading machine, rubbing cylinder moves at the pallet of shape like lotus flower, tealeaves is rubbed in the stupefied bone generation under the pressure of rubbing an internal gland and on the pallet, the working ability of lotus type kneading machine is large, but the damage to tealeaves is larger, and is leaf inhomogeneous, and the tea leaf quality of production is lower.
Summary of the invention
Larger to the damage of tealeaves in order to overcome the lotus type kneading machine, leaf inhomogeneous, the shortcoming that the tea leaf quality of production is lower, the present invention proposes the processing method that the synchronous kneading machine of a kind of usefulness carries out the large leaf black tea in the Land of Peach Blossoms of tea rolling.
The black tea processing method of this Land of Peach Blossoms daye tea, the spring tea standard of plucking is that 1 bud, 2 leaves or 1 bud, 3 leaves are just opened up, the summer autumn tea is that the bud head of the Land of Peach Blossoms daye tea of 1 bud, 1 leaf or the first exhibition of 1 bud, 2 leaves is raw material, through withering, knead, fermentation, dry process, the rear tealeaves part aqueous vapor of withering is scattered and disappeared, and the blade face is withered soft, tarnishes, the folding stalk constantly, can not be partially red, blue or green gas goes down, slightly delicate fragrance, water content is 60-64%, it is characterized in that kneading is to finish in the kneading machine synchronously, the tealeaves after withering is rubbed under the pressure of an internal gland and the canvas transportation is entrusted at synchronous kneading machine, canvas transportation entrust and pressing plate between produce and rub for twice, knead the cellular damage rate of rear tealeaves more than 80%, the tealeaves rolled twig rate is more than 90%, and the tealeaves blade is tightly rolled up, and tea juice is fully excessive, during with hand-tight holding, tea juice can be extruded between referring to.
Synchronously kneading machine comprises that a canvas transportation entrusts, canvas transportation is entrusted the bottom motor and speed reducer is housed, the motor via reducer driving wheel that transportation is entrusted with canvas links to each other, the canvas transportation is entrusted top one end and is rubbed cylinder, rubbing an end opening presses close to canvas transportation and entrusts, rubbing cylinder is fixed on the nut, there is a vertical screw rod at the nut center, there is one handle the screw rod upper end, screw rod is fixed on the frame by bearing at two ends up and down, rubs gland is housed in the cylinder, and gland is inverted T-shaped, cover has balancing weight on the center-pole of gland, rub the tea export place of cylinder, the canvas transportation is equipped with pressing plate above entrusting, and height regulating rod is equipped with in the both sides of pressing plate, gap between pressing plate and canvas transportation are entrusted is adjustable, and the bottom that the other end is entrusted in the canvas transportation is placed with the cylinder that connects material.
Tealeaves after withering is packed into and is rubbed in the cylinder, load onto gland, starting the canvas transportation entrusts, tealeaves synchronous kneading machine rub under the pressure of an internal gland and the canvas transportation is entrusted, the canvas transportation is entrusted and pressing plate between produce and rub for twice, when the pressure of rubbing an internal gland is large not, can put counterweight at the center-pole of gland.After synchronously kneading machine was kneaded, the tight thin circle of tealeaves bar rope was straight, color and luster Wu Run, and more by fermentation, after the drying, finished product fragrance is bright dense pure, and flavour is mellow, the glow of soup look, root of Ford Metalleaf is bright.
Description of drawings
Fig. 1 is the front view of synchronous kneading machine
Fig. 2 is the top view of synchronous kneading machine
Among the figure: 1, canvas transportation is entrusted, and 2, motor, 3, reductor, 4, driving wheel, 5, rub cylinder, 6, gland, 7, balancing weight, 8, pressing plate, 9, the cylinder that connects material, 10, center-pole, 11, tealeaves, 12, height regulating rod, 13, nut, 14, screw rod, 15, handle, 16, frame.
The specific embodiment
This black tea processing method, the harvesting spring tea is that the bud head of the Land of Peach Blossoms daye tea of 1 bud, 2 leaves or the first exhibition of 1 bud, 3 leaves is raw material, through withering, knead, fermentation, dry process, the rear tealeaves part aqueous vapor of withering is scattered and disappeared, the blade face is withered soft, tarnish, the folding stalk constantly can not be partially red, and blue or green gas goes down, it slightly is appropriateness during delicate fragrance, water content is 64-60%, and kneading is to finish in the kneading machine synchronously, and the tealeaves after withering is rubbed under the pressure of an internal gland and the canvas transportation is entrusted at synchronous kneading machine, canvas transportation entrust and pressing plate between produce and rub for twice, knead the cellular damage rate of rear tealeaves more than 80%, the tealeaves rolled twig rate is kneaded rear tealeaves blade and is tightly rolled up more than 90%, and tea juice is fully excessive, during with hand-tight holding, tea juice can be extruded between referring to.
Synchronously kneading machine comprises that a canvas transportation entrusts 1, canvas transportation is entrusted 1 bottom motor 2 and reductor 3 is housed, motor 2 is entrusted 1 driving wheel 4 by the transportation of reductor 3 and canvas and is linked to each other, the canvas transportation is entrusted 1 top, one end and is rubbed cylinder 5, rubbing cylinder 5 end openings presses close to canvas transportation and entrusts 1, rubbing cylinder 5 is fixed on the nut 13, there is a vertical screw rod 14 at nut 13 centers, there is one handle 15 screw rod 14 upper ends, screw rod is fixed on the frame 16 by bearing at two ends about in the of 14, rubs in the cylinder 5 gland 6 is housed, and gland 6 is inverted T-shaped, cover has balancing weight 7 on the center-pole 10 of gland 6, rub the tea export place of cylinder 5, the canvas transportation is equipped with pressing plate 8 above entrusting 1, and height regulating rod 12 is equipped with in the both sides of pressing plate 8, the gap that pressing plate 8 and canvas transportation are entrusted between 1 is adjustable, and the bottom that 1 other end is entrusted in the canvas transportation is placed with the cylinder 9 that connects material.
Claims (2)
1. the black tea processing method of a Land of Peach Blossoms daye tea, the spring tea standard of plucking is that 1 bud, 2 leaves or 1 bud, 3 leaves are just opened up, the summer autumn tea is that the bud head of the Land of Peach Blossoms daye tea of 1 bud, 1 leaf or the first exhibition of 1 bud, 2 leaves is raw material, through withering, knead, fermentation, dry process, the rear tealeaves part aqueous vapor of withering is scattered and disappeared, and the blade face is withered soft, tarnishes, the folding stalk constantly, can not be partially red, blue or green gas goes down, slightly delicate fragrance, water content is 60-64%, it is characterized in that kneading is to finish in the kneading machine synchronously, the tealeaves after withering is rubbed under the pressure of an internal gland and the canvas transportation is entrusted at synchronous kneading machine, canvas transportation entrust and pressing plate between produce and rub for twice, knead the cellular damage rate of rear tealeaves more than 80%, the tealeaves rolled twig rate is more than 90%, and the tealeaves blade is tightly rolled up, and tea juice is fully excessive, during with hand-tight holding, tea juice can be extruded between referring to.
2. the black tea processing method of a kind of Land of Peach Blossoms according to claim 1 daye tea, it is characterized in that, synchronously kneading machine comprises that a canvas transportation entrusts, canvas transportation is entrusted the bottom motor and speed reducer is housed, the motor via reducer driving wheel that transportation is entrusted with canvas links to each other, the canvas transportation is entrusted top one end and is rubbed cylinder, rub an end opening and press close to canvas transportation and entrust, rub cylinder and be fixed on the nut, there is a vertical screw rod at the nut center, there is one handle the screw rod upper end, screw rod is fixed on the frame by bearing at two ends up and down, rubs gland is housed in the cylinder, and gland is inverted T-shaped, cover has balancing weight on the center-pole of gland, rub the tea export place of cylinder, the canvas transportation is equipped with pressing plate above entrusting, and height regulating rod is equipped with in the both sides of pressing plate, gap between pressing plate and canvas transportation are entrusted is adjustable, and the bottom that the other end is entrusted in the canvas transportation is placed with the cylinder that connects material.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201210386751 CN102870907B (en) | 2012-10-14 | 2012-10-14 | Method for processing Taoyuan Daye tea into black tea |
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| CN 201210386751 CN102870907B (en) | 2012-10-14 | 2012-10-14 | Method for processing Taoyuan Daye tea into black tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402203A (en) * | 2018-05-09 | 2018-08-17 | 贵州茗香茶业发展有限公司 | A kind of black tea processing technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729807A (en) * | 2004-08-06 | 2006-02-08 | 福建农林大学 | Process for preparing keemun black tea with highly concentrated theaflavin and thearubigins |
| CN101617729A (en) * | 2008-06-30 | 2010-01-06 | 郭克忠 | Method for processing mulberry leaf green tea |
| CN101803643A (en) * | 2009-07-27 | 2010-08-18 | 湖南腾琼野茶王茶业有限公司 | Tea powder and method and equipment for producing same |
| CN102630769A (en) * | 2012-05-09 | 2012-08-15 | 桂东县玲珑王茶叶开发有限公司 | Red tea processing method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729807A (en) * | 2004-08-06 | 2006-02-08 | 福建农林大学 | Process for preparing keemun black tea with highly concentrated theaflavin and thearubigins |
| CN101617729A (en) * | 2008-06-30 | 2010-01-06 | 郭克忠 | Method for processing mulberry leaf green tea |
| CN101803643A (en) * | 2009-07-27 | 2010-08-18 | 湖南腾琼野茶王茶业有限公司 | Tea powder and method and equipment for producing same |
| CN102630769A (en) * | 2012-05-09 | 2012-08-15 | 桂东县玲珑王茶叶开发有限公司 | Red tea processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402203A (en) * | 2018-05-09 | 2018-08-17 | 贵州茗香茶业发展有限公司 | A kind of black tea processing technology |
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