CN103070251A

CN103070251A - Spiral black tea manufacturing method

Info

Publication number: CN103070251A
Application number: CN2011103293759A
Authority: CN
Inventors: 马淳沂; 徐锁平
Original assignee: ZHENJIANG NEW AREA YUTAI XIANGMING GARDENING SPECIALTY COOPERATIVE
Current assignee: ZHENJIANG NEW AREA YUTAI XIANGMING GARDENING SPECIALTY COOPERATIVE
Priority date: 2011-10-26
Filing date: 2011-10-26
Publication date: 2013-05-01

Abstract

The invention discloses a manufacturing method with which black tea is provided with a compact particle appearance and forms spiral black tea. The method is characterized in that a one-time rolling process and a tea-curling shaping process are added to a traditional processing method, such that tea leaves are processed into compact spiral-shaped tea, and spiral tea shape feature is satisfied. According to the invention, the spiral black tea with the shape feature is manufactured from a common bulk black tea leaf raw material. The spiral black tea is a companion product of spiral green tea.

Description

A kind of preparation method of spiral shell type black tea

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Technical field

The present invention relates to a kind of preparation method of black tea.

Background technology

The preparation method of existing black tea is general to be adopted and selects the leaf spreading for cooling, withers, kneads the techniques such as (making type), fermentation, oven dry, and processing technology is relatively simple, so black tea generally mostly is the bar rope type of self-assembling formation, or is processed into chopping black tea through refining processing.

Because its bar shaped of black tea of natural moulding is loose, being not suitable for vacuum preserves, also be afraid of very much the extruding bump, there is not simultaneously the shape characteristic, so put at storage, transportation and store shelf and all to cause damage than being easier to fragmentation, the consumer is not high-grade tea to this type of tea approval yet, has affected the market price of tealeaves.

The technology that the present invention announces makes comparatively tight knot of the red dried tea produced by specific processing technology, is not afraid of extruding, so be fit to vacuum-packedly, also has simultaneously shape characteristic attractive in appearance.

Through relevant inquiring, and find no the relevant record of the black tea product that is processed into spiral shell type tea shape characteristic.

Summary of the invention

The object of the present invention is to provide a kind of technological process, the dried tea of black tea that makes the spiral shell type black tea shape characteristic of producing is tight knot comparatively, is not afraid of extruding, so be fit to vacuum-packedly, also has simultaneously shape characteristic attractive in appearance.

The object of the invention is achieved by the following technical programs:

In turn include the following steps: in turn include the following steps: select materials, cool blue or green, wither, once knead, fermentation, secondary are kneaded, sieve, do type after the moulding of two pots of bent milli machines, first drying program, secondary drying, the technique such as assorted.

The black tea product of producing is tight knot comparatively, is not afraid of extruding, so be fit to vacuum packaging, also has simultaneously spiral shell type tea shape characteristic attractive in appearance.

Specific implementation method:

Embodiment one

1, plucks

Ingredient requirement: middle leaflet tea tree breed;

Plucking time: the summer tea raw material is in 10-July 10 May, and standard of plucking: a bud one leaf and a small amount of two leaves and a bud are just opened up, and do not adopt fish leaf, Lao Ye, purple bud-leaf, rainwater leaf, sick worm leaf.

2, bright leaf spreads, chooses and pick

Gradation is collected airing in the bamboo plaque of shady and cool ventilation place cleaning behind the leaf picking, spreads 3 centimetres of thickness, and the airing time decides according to weather condition, and general 4-6 hours, overcast and rainy proper extension.

The bright leaf of process airing will be chosen before completing and pick, and checks whether be mixed with impurity in the bright leaf.

3, wither

Fresh leaf enters temperature, and to be that 35-38 ℃ wither is indoor withered 12 hours, makes it distribute moisture, and the fresh tea leaf after withering is pinched with hand and agglomeratingly got final product without crisp sound.

4, once knead

Operate with the well-known tea kneading machine.Every 10 kilograms of the tealeaves of input after the airing that completes, first with no pressure sky was rubbed 5 minutes, gently pressed 10 minutes, and the with no pressure sky was rubbed 5 minutes again.Require tea bar rope to form and get final product, the timely group of solution behind the lower machine.

5, fermentation

It is 25-30 ℃ that the tealeaves of kneading is put into temperature, and humidity is that fermentation time is 5-6 hours, until the tealeaves color is scarlet, does not have herbaceous taste in 80-90% the fermenting cellar bamboo basket, and the distinctive aromatic odor of black tea is obvious.

6, secondary is kneaded (rubbing again)

Throw 9 kilograms of leaf amounts for every, knead 15 minutes time, (wherein the with no pressure sky was rubbed 5 minutes, gently pressed 5 minutes, and the with no pressure sky was rubbed 5 minutes), it is tightly thin to reach the bar rope, constantly broken.Knead rear lower machine solution group.

7, first drying (just baking)

Adopt the Pilochun (a green tea) dryer, 120 ℃ of temperature, Wind Volume turns over while drying by the fire, and throws the leaf amount about 2.5 kilograms.Make its quick dehydration, in the time of feel spinosity feel, can descend the machine airing to ease back, moisture content about 25% is advisable.

8, sieve

Broken end is sieved, is sieved in airing.

9, two pots of bent milli machine machine shapings

When cooking bottom temperature rises to 80 ℃, throw 5 kilograms on leaf for every pot, mechanical stir-fry-hand significantly fast shelves swings.Under stir-fry-hand continuously swung, air-heater was opened in the tealeaves heating that eases back gradually, should heat in advance depending on suitable situation hot blast, and blowing is dispelled the heat, in order to avoid produce vexed ripe flavor.This moment, tealeaves had agglomerating phenomenon to need constantly to deblock at any time by hand.Before and after 20 minutes, tealeaves slides freely in pot, changes slightly slow shelves swing, closes air-heater after 15 minutes, stops blowing, and tealeaves began aobvious milli, tightened up this moment.About pot temperature drop to 50 ℃, prolong the time of tightening up polishing for making tealeaves, last about 10 minutes, treat that tealeaves particle circle is tight in the pot, the gold milli appears, color and luster pitch-black shinny after, lower machine is waited to dry by the fire.

13, secondary drying (multiple baking)

Upper dryer, 90 ℃ of bakings of temperature to foot is done.

14, sieve

Manual the sieving behind the tea spreading-and-cooling of cooking, it is consistent to reach granular size, both for becoming to sample tea.

15, assorted

The tealeaves that processes is by both being the beautiful stamen gold shell of finished product tea after commenting the tea teacher assorted in proportion according to different qualities.

Embodiment two

1, the autumn tea raw material was plucked in 10-September 20 August;

2, spread in the technique at bright leaf, dry in autumn, bright leaf moisture disappears fast, and the time of spreading should shorten, and is controlled at 3.5-5 hour, about 8 % of bright leaf weight-loss ratio～12 %.

Other techniques are the same.

Claims

1. the present invention a kind ofly utilizes the bent milli of two pots machines after the transformation of the way to make tealeaves after fermentation is finished form the preparation method of tight knot granular pattern outward appearance, the feature of the method is: carry out kneading the second time after the conventional machining process of withering, kneading for the first time, make tealeaves bar rope tightly be fine into type, make tealeaves become the spiral shell type of tight knot through the bent milli of the two pots machineds after the transformation of the way again, meet the shape characteristic of spiral shell type tea.

2. the present invention makes common large tea tea raw material produce the spiral shell type black tea with shape characteristic, has shape characteristic attractive in appearance, is subject to the approval in market and consumer's welcome.

3. .Behind zymotechnique, make spiral shell type tea bar rope tightly be fine into type by kneading for the second time according to claims 1 are described, it is characterized in that: make the tea raw material of kneading after the moulding more be fit to the bent milli of two pots and be machined to spiral shell types into tight knot.

4. .Make spiral shell type black tea form the preparation method of tight knot granular pattern outward appearance according to the bent milli of the two pots machine after claims 1 described utilization transformation of the way, it is characterized in that: pass through raw material injected volume and process time through the bent milli of the two pots machines after changing a social system, make tealeaves become the spiral shell type of tight knot, meet the shape characteristic of spiral shell type black tea.