CN102919396B - A kind of processing method of black tea - Google Patents
A kind of processing method of black tea Download PDFInfo
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- CN102919396B CN102919396B CN201210426458.4A CN201210426458A CN102919396B CN 102919396 B CN102919396 B CN 102919396B CN 201210426458 A CN201210426458 A CN 201210426458A CN 102919396 B CN102919396 B CN 102919396B
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Abstract
A processing method for black tea, relates to Tea Processing technical field, and the present invention does obtained produced black tea after green grass or young crops-classification-knead-ferment-complete-moulding-soft bake-defecation operation through tealeaves.It is high-quality and efficient that the present invention can ensure that black tea is processed, and especially improves the quality at the bottom of the color of black tea, type and leaf, increases the output of tea making, improves the quality of black tea.
Description
Technical field
The present invention is a kind of processing method of black tea, can ensure that black tea is processed high-quality and efficient, especially improve the quality at the bottom of the color of black tea, type and leaf, increases the output of tea making, improves the quality of black tea.
Background technology
Current black tea processing substantially flow process is: fresh leaf-wither and adjust-knead-ferment-drying-packaging-black tea finished product; But the color of produced black tea, type and leaf substrate amount differ, and cause the quality often criticizing tea to have difference, when particularly tea fresh leaves output is large, processing not in time, causes the damage of tea fresh leaves, can not make the black tea of high-quality.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of processing method of black tea, ensures the high-quality and efficient of black tea processing, especially improves the quality at the bottom of the color of black tea, type and leaf, increases the output of tea making, improves the quality of black tea.
The present invention solves the problems of the technologies described above taked technical scheme: a kind of processing method of black tea, comprises the following steps:
(1) fresh tea passes does green grass or young crops, blue or green 14 hours of Ye Xianye stand, shifts out outdoor solarization blue or green 10 minutes, shakes blue or green 3 minutes, then spread out blue or green 1 hour, shake blue or green 1 time every 1 hour, shake blue or green 3 times altogether;
(2) classification, is divided into 1-3 level with grader fresh leaf;
(3) knead, carry out respectively kneading 2 hours by the grade of fresh leaf;
(4) ferment, fermentation temperature controls between 28-32 degree, 3 hours, sends orchid fragrance, careless blue or green taste completely without;
(5) complete, complete in order from one-level to three grades, green-keeping machine temperature controls between 280-300 degree;
(6) tealeaves moulding, by market demand, can make various tea type;
(7) soft bake, stoving temperature, 43 degree of bakings 2 hours, reaches tealeaves moisture content less than 5%, becomes finished product gross tea;
(8) gross tea through selection by winnowing, sieve, pick non-teas field trash and be into and sample tea.
Compared with prior art, the beneficial effect possessed is in the present invention: can ensure that black tea is processed preferably high-quality and efficient, improves the color of black tea, type and the quality at the bottom of leaf, increases the output of tea making, improves the quality of black tea.
Detailed description of the invention
Black tea processing method of the present invention comprises the following steps:
(1) fresh tea passes does green grass or young crops (stand is blue or green, solarization is blue or green, shake green grass or young crops): blue or green 14 hours of fresh tea leaf stand, shifts out outdoor solarization blue or green 10 minutes, shakes green grass or young crops 3 minutes, blue or green 1 hour of stand again, every 1 time, hours shakes blue or green 1 time, shakes blue or green 3 times altogether, about 5 hours, fresh leaf sends the fragrance of a flower.Fresh tea passes does the speed that green grass or young crops (stand is blue or green, solarization is blue or green, shake green grass or young crops) can accelerate tea fresh leaves volatilization moisture content, reduces withering time, increases tea aroma.
(2) classification: fresh leaf is divided into 1-3 level with grader, can ensure the regularity of leafiness after classification.
(3) knead: carry out respectively kneading 2 hours by the grade of fresh leaf.
(4) ferment: fermentation temperature controls between 28-32 degree, and about 3 hours, send orchid fragrance, careless blue or green taste completely without.
(5) complete: complete to three grades from one-level in order, green-keeping machine temperature controls between 280-300 degree.Complete, the color and luster quality of the tealeaves fermented and the quality of inherence can be ensured.
(6) tealeaves moulding: by market demand, can make various tea type.
(7) soft bake: stoving temperature dries 2 hours at about 43 degree, reaches tealeaves moisture content less than 5%.Finish by 7 cover operations, directly can be finished product gross tea.
(8) defecation operation: gross tea through selection by winnowing, sieve, pick non-teas field trash and be into sample tea (black tea).
Black tea, it mainly comprises primary making process flow process and process for refining flow process.Feature is, what primary making process flow process mainly comprised fresh leaf does green grass or young crops (stand is blue or green, it is blue or green to shine, shake green grass or young crops)-classification-knead-ferment-complete-moulding-drying-finished product gross tea; Process for refining flow process mainly comprises the defecation operation of gross tea; By the black tea that the present invention obtains, " dense, strong, fresh, fragrant " and steady quality, its profile tight knot is in fact heavy, color and luster Wu Run, and endoplasm fragrance is fragrant high lasting, and also with the double miel of orchid perfume, flavour is dense strong fresh refreshing, and soup look red and bright, and root of Ford Metalleaf is bright tender even; Taste is pure, without pained.Moisture content≤5%, total ash≤6%, fannings≤1%, crude fibre≤10%, water extraction >=42% that become to sample tea, meet and sell inside and outside black tea state quality standard.
Claims (1)
1. a processing method for black tea, is characterized in that, concrete steps are as follows:
(1) fresh tea passes does green grass or young crops, blue or green 14 hours of Ye Xianye stand, shifts out outdoor solarization blue or green 10 minutes, shakes blue or green 3 minutes, then spread out blue or green 1 hour, shake blue or green 1 time every 1 hour, shake blue or green 3 times altogether, send the fragrance of a flower to fresh leaf;
(2) classification, is divided into 1-3 level with grader fresh leaf, ensures that fresh leaf is regularity;
(3) knead, carry out respectively kneading 2 hours by the grade of fresh leaf;
(4) ferment, fermentation temperature controls between 28-32 DEG C, 3 hours, sends orchid fragrance, careless blue or green taste completely without;
(5) complete, complete in order from one-level to three grades, green-keeping machine temperature controls between 280-300 DEG C;
(6) tealeaves moulding;
(7) soft bake, stoving temperature dries 2 hours at 43 DEG C, reaches tealeaves moisture content less than 5%, becomes finished product gross tea;
(8) gross tea through selection by winnowing, sieve, pick non-teas field trash and be into and sample tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210426458.4A CN102919396B (en) | 2012-10-31 | 2012-10-31 | A kind of processing method of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210426458.4A CN102919396B (en) | 2012-10-31 | 2012-10-31 | A kind of processing method of black tea |
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| Publication Number | Publication Date |
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| CN102919396A CN102919396A (en) | 2013-02-13 |
| CN102919396B true CN102919396B (en) | 2015-07-29 |
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| CN201210426458.4A Expired - Fee Related CN102919396B (en) | 2012-10-31 | 2012-10-31 | A kind of processing method of black tea |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125620B (en) * | 2013-03-17 | 2013-12-25 | 金坛市茶业技术指导站 | Bead type black tea making method capable of improving integrity of tea leaves |
| CN103404626B (en) * | 2013-07-11 | 2015-04-22 | 中国农业科学院茶叶研究所 | Processing method of bud-shaped black tea |
| CN103431088B (en) * | 2013-09-06 | 2015-09-30 | 江苏丘陵地区镇江农业科学研究所 | A kind of processing technology of decaffeination black tea |
| CN103535454B (en) * | 2013-10-29 | 2015-09-02 | 福建清雅工贸有限公司 | A kind of preparation method of high-quality slender joss stick, fresh and sweet type black tea |
| CN104489137A (en) * | 2013-12-04 | 2015-04-08 | 杜明忠 | Wild adinandra nitida black tea processing method |
| CN106720653A (en) * | 2016-12-23 | 2017-05-31 | 广西阿哩哩养生科技有限责任公司 | A kind of blue or green money willow old leaf black tea and preparation method thereof |
| CN106720786A (en) * | 2016-12-23 | 2017-05-31 | 广西阿哩哩养生科技有限责任公司 | A kind of blue or green money willow old leaf black tea bag tea and preparation method thereof |
| CN107518135B (en) * | 2017-10-20 | 2020-09-22 | 四川省农业科学院茶叶研究所 | Processing method of fruity mulberry leaf black tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791020A (en) * | 2010-03-12 | 2010-08-04 | 华南农业大学 | Method for processing fragrant black tea |
| CN102715295A (en) * | 2012-06-26 | 2012-10-10 | 句容市张庙茶场 | Orchid-shaped black tea making process |
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2012
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791020A (en) * | 2010-03-12 | 2010-08-04 | 华南农业大学 | Method for processing fragrant black tea |
| CN102715295A (en) * | 2012-06-26 | 2012-10-10 | 句容市张庙茶场 | Orchid-shaped black tea making process |
Non-Patent Citations (2)
| Title |
|---|
| 红、绿茶干燥过程的热化学变化;宛晓春;《茶叶科学》;19880701;第8卷(第2期);第48-51页结果与分析、表1和表3 * |
| 茶叶香气影响因子的研究进展;王力等;《食品科学》;20100801;第31卷(第15期);第293-298页 * |
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Granted publication date: 20150729 Termination date: 20211031 |