CN103082046A - Cord-like Fenghuang Dancong black tea preparation method - Google Patents
Cord-like Fenghuang Dancong black tea preparation method Download PDFInfo
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Abstract
The invention relates to a cord-like Fenghuang Dancong black tea preparation method, sequentially comprising the following steps of: picking up fresh leaves, broiling the fresh leaves, drying the fresh leaves, touching the fresh leaves, naturally withering, twisting, fermenting, drying and baking with charcoal. The cord-like Fenghuang Dancong black tea preparation method is re-innovated by using a Fenghuang oolong tea collecting and processing process and a black tea refining process. The black tea prepared by using the method not only has the characteristics of natural flowery/fruity sharpness, strong honey taste, obvious hill rhythm, strong sweet force, and brewing resistance of Fenghuang oolong tea, but also has the characteristics of warm nature, warm stomach and mellow taste of the black tea. Furthermore, the prepared finished product tea has various natural floral note/fruity and specific plexus rhyme, can meet the requirements of consumers with different tastes, and is a tea production process with generalization significance.
Description
Technical field
The present invention relates to a kind of tealeaves preparation method, specifically the single Cong Hongcha preparation method of a kind of streak phoenix.
Background technology
The phoenix oolong tea refers under the natural conditions in Feng huangshan Mountain, Chaoan County, Guangdong Province, seed selection elite seedling and the kind that cultivates, strain and strain out from the phoenix Varieties of Narcissus Tazetta Var, through adopt green grass or young crops → stand blue or green → processing technology of shining green grass or young crops → air blue → do green grass or young crops (comprise touch green grass or young crops, shake blue or green and standing) → complete → knead → uniquenesses such as oven dry gathers and processes and forms, oolong tea with similar multiple natural flower aroma and special rhythm flavor quality, the ownership semi-fermented tea is one of national six famous tea.The phoenix oolong tea have soup look orange bright, the natural fragrance of a flower obviously, the honey flavor is strong, the mountain rhythm is obvious, the mellow aquatic foods of flavour are refreshing, strongly sweet aftertaste, the quality characteristic that the utmost point endures repeated infusions and the benefit of refreshing oneself think, promote the production of body fluid to quench thirst, disappear stagnant go greasy, fall " three height " effect and deeply be subjected to tea ceremony fan's favor.Yet, the manufacture craft of phoenix oolong tea uniqueness makes the sampling tea property of one-tenth of making strong, contain more caffeine, active alkaloid and multiple aromatic substance, thus drink easily make central nervous excitation afterwards, be prone to insomnia after stimulating gastric mucosa that groups of people are drunk, the bad reaction such as have a stomach upset.
Black tea be bud-leaf take tea tree as raw material, through the accent that withers, knead (cutting), fermentation, dry etc. the typical process processes are refining forms, and belong to full fermentation teas.Qualitative characteristics with congo red, Tang Hong, root of Ford Metalleaf and fragrant and sweet flavor alcohol.Black tea is warm in nature, has dim stomach and falls " three height " effect.The characteristics that yet its full fermentation processing technology makes its fragrance Gao Rui that lacks the phoenix oolong tea, the honey flavor is strong, flavour is mellow, the mountain rhythm is obvious, endure repeated infusions.
Publication number is CN 102783532A, open day be the manufacture craft that the application for a patent for invention on November 21st, 2012 discloses a kind of black oolong tea, it comprises the following steps: adopt green grass or young crops → solarizations green grass or young crops → air blue → shake green grass or young crops → standing → baking perfume → knead → ferment → dry → finished product.This application has merged Oolong Tea technique and fermentation of black tea technique and has formed the tealeaves new product of unique flavor, integrate the glycol of black tea and the flowers and fruits perfume (or spice) of oolong tea, have that color and luster is blackish green, the glow of soup look transparent, the fragrance of a flower appears, the qualitative characteristics of deep and remote long, the lasting anti-bubble of the sweet cunning of mouthfeel, aftertaste, but lack the distinctive single unbroken mountains rhythm of phoenix oolong tea and strong honey flavor.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of streak black tea, the existing phoenix oolong tea of the black tea that the method the is made nature fragrance of a flower/fruital Gao Rui, honey flavor are strong, the mountain rhythm obviously, the qualitative characteristics that endures repeated infusions of strongly sweet aftertaste, the utmost point, have again that black tea is warm in nature concurrently, a characteristic of dim stomach, flavor alcohol.
Another object of the present invention is to provide the variation of a kind of natural flower aroma/fruital, Cong Yun unique, can satisfy single Cong Hongcha preparation method of different taste consumer demand.
To achieve these goals, the present invention adopts following technical scheme: the preparation method of the single Cong Hongcha of a kind of streak phoenix is characterized in that including successively following steps:
⑴, leaf picking: individual plant system plucks and is longer than height above sea level phoenix Varieties of Narcissus Tazetta Var fresh leaves of tea plant more than 600 meters;
⑵, the green grass or young crops of exposing to the sun: above-mentioned bright leaf is divided to be placed in shone under long wave ultraviolet 15～35 minutes, divide 5～8 centimetres of thickness;
⑶, air blue: blue or green dark brownish greenly divide on the bamboo plaque and be placed in indoor shady and cool ventilation ventilative place standing 50～60 minutes through exposing to the sun above-mentioned, dividing 8～12 centimetres of thickness;
⑷, touch green grass or young crops: with the hands will hold through air blue dark brownish green from bamboo plaque bottom and up and down shake make dark brownish green freely falling and collision mutually, more standing turning green 90～120 minutes completed and once touched green grass or young crops; Touching blue or green process touches blue or green 3 times altogether;
⑸, naturally wither: with above-mentioned through touch blue or green dark brownish green divide on the bamboo plaque and be placed in indoor shady and cool ventilation ventilative place nature withered 20～25 hours, divide 8～12 centimetres of thickness;
⑹, knead: with above-mentioned through naturally wither dark brownish green be placed in to knead in kneading machine made dark brownish green formation streak in 40～50 minutes; The process of kneading is divided two stages, rubs at the beginning of the phase I 15～25 minutes, then descends machine to deblock; Second stage was rubbed 20～30 minutes again, more lower machine deblocks;
⑺, fermentation: with above-mentioned agglomerating and be placed in wet cloth fully and coat fermentation through the dark brownish green accumulation of kneading; Fermentation time is 8～10 hours, and fermentation temperature is controlled at 25～28 ℃, and relative humidity is controlled at 40～60%;
⑻, oven dry: divide on the bamboo plaque and be placed in drying baker or drying oven is dried through the dark brownish green of fermentation above-mentioned, drying time is 90～120 minutes, and temperature is controlled at 130～140 ℃, divides 4～5 centimetres of thickness;
⑼ the roasting of, charcoal: above-mentioned drying dark brownish green divided on the bamboo plaque and be placed in that on the charcoal burner of the flames of anger, no impurity taste, the charcoal roasting formed gross tea in 180～210 minutes, and charcoal roasting temperature is controlled at 90～100 ℃, divides 4～5 centimetres of thickness.
Preferably, the time of leaf picking described in step ⑴ is fine day at 13～16 o'clock in afternoon.
Preferably, the green grass or young crops of exposing to the sun described in step ⑵ was shone 15～35 minutes under the long wave ultraviolet that intensity is every square centimeter of 8～15 microwatt for described bright leaf is divided and is placed in, and divided 5～8 centimetres of thickness.
Preferably, step ⑸ is described to wither naturally for withering 8～14 hours with described through touching blue or green dark brownish green dividing in withering trough, divides 8～12 centimetres of thickness.
Preferably, the processing method of the charcoal burner of the described flames of anger of step ⑼, no impurity taste is: charcoal is placed in the combustion furnace catching fire to the flames of anger, with the breeze compacting, repaves plant ash and be densified to without fireworks.
Adopt technique scheme compared with prior art, its beneficial effect is:
1, the inventive method adopts the phoenix Varieties of Narcissus Tazetta Var, through uniqueness gather and process technique form have the nature fragrance of a flower/fruital Gao Rui, the honey flavor is strong, the mountain rhythm is obvious, glycol is tasty and refreshing, the utmost point endures repeated infusions the single Cong Hongcha of phoenix.Both had the characteristics that phoenix oolong tea perfume (or spice) is high, flavor is dense, rhythm is special, the utmost point endures repeated infusions concurrently, had again that black tea is warm in nature concurrently, a qualitative characteristics of glycol, dim stomach.Its technique unique distinction is:
At first, adopt the long wave ultraviolet green grass or young crops of exposing to the sun.Utilize wavelength to be the long wave ultraviolet of 320nm～400nm stronger penetration power and chemical physiological action, dark brownish green middle a part of moisture content and green grass gas are distributed, simultaneously can strengthen the Tea Polyphenols oxidase active, promote conversion and the accumulation of dark brownish green inclusion and multiple aromatic substance, for make the nature fragrance of a flower/fruital Gao Rui, the strong one-tenth of honey flavor is sampled tea and is laid the foundation; Can overcome again simultaneously the limitation that Traditional Sun green grass or young crops is subjected to the natural environment restriction.
Secondly, adopt unique young worker's skill of touching.In touching blue or green process, with the hands hold dark brownish green shake up and down and freely fall at the bottom of the bamboo plaque, make dark brownish green mutual percussion, play friction and destroy the leaf margin cytosis, be beneficial on the one hand disengaging of dark brownish green inclusion and multiple aromatic substance, in conjunction with naturally withering, make inclusion and the multiple aromatic substance of dark brownish green vein, leaf stalk disengage fully again; Be beneficial on the other hand the enzyme hydrolysis of glucosides class and produce pure based compound, thereby form strong honey flavor and unique mountain rhythm.
Like this, blue or green through overexposure, touch green grass or young crops, naturally wither after step, dark brownish green smell is from grass smell → distinctive natural fragrance of a flower of blue or green fragrance flavor → blue and white fragrance → each strain of phoenix oolong tea/fruital conversion.
Three, compare with traditional phoenix oolong tea manufacture craft, the present invention is without shaking blue or green link.It is to rotate by firmly doing convolution that tradition is shaken young worker's skill, make blade tip make circumference rotation and bob at bamboo plaque face, make leaf tissue strengthen the water absorbing force of cell because of vibration, promote the conveying function of conducting tissue, moisture content in stalk is carried toward blade by vein, aromatic substance in stalk shifts to blade with moisture content, and moisture content evaporates from the blade face, and water-soluble substances gets up in the blade inner accumulated; And utilization of the present invention is touched and blue or green is replaced tradition to shake young worker's skill in conjunction with naturally withering, and makes the one-tenth of the making nature fragrance of a flower/fruital of sampling tea more obvious, and it is stronger that honey is distinguished the flavor of, better effects if.
Four, knead moulding.By kneading, make dark brownish green moulding formation streak on the one hand, make the one-tenth of the making good looking appearance of sampling tea; Make on the other hand leaf cell broken, except removing astringent taste juice, dark brownish green inclusion is oozed out and is attached to the blade face simultaneously, and process biochemical action formation flavour is strong, the millet paste of glycol; On the one hand streak one-tenth is sampled tea and is made in passes during brewing its inclusion ooze out slowly again, and the utmost point endures repeated infusions thereby the one-tenth of making is sampled tea.Traditional congou tea generally can only brew 10 about water, and more than the finished product that the present invention makes can brew 30 water.
Five, charcoal roasts solid perfume and removes peculiar smell.Utilize on the one hand the charcoal burning heat radiation evenly, penetration power force heat up evenly in streak dark brownish green table, internal and external temperature is consistent, is beneficial to the curing of dark brownish green inclusion and multiple aromatic substance and the formation of mountain rhythm honey flavor; Utilize on the other hand wood charcoal adsorption and remove impurity and the peculiar smell that produces in dark brownish green manufacturing process, making the finished product tea-drinking made from glycol is tasty and refreshing more.
2, the present invention is not the manufacture craft that simply merges phoenix oolong tea and black tea two class tea, with its simple stack, but the innovation again of the phoenix oolong tea being gathered and processed technique and black tea process for refining.
3, process of the present invention to fresh leaves of tea plant take individual plant system to pluck, individual plant is processing and fabricating and independent packaging is sold, thereby make the black tea of making have the different natural fragrance of a flower/fruital, different mountains charm.The phoenix Varieties of Narcissus Tazetta Var is through seed selection and the optimization of local peasant household, form the strain of a series of different fragrance of a flower and fruital, representational have: have 8 strains such as the cape jasmine fragrance of a flower, the irises and orchids fragrance of a flower, sweet orchid perfume, fragrance of osmanthus, the yulan fragrance of a flower, the shaddock fragrance of a flower, the cordate telosma fragrance of a flower, jasmin of the nature fragrance of a flower, the red bayberry with nature fruital is fragrant, apple is fragrant, the potato flavor is fragrant, 7 strains such as almond is fragrant, Chinese cassia tree is fragrant, Jiang Muxiang, bitter taste perfume (or spice).Therefore the finished product black tea diversification of varieties, the odor type variation that utilize the inventive method to make can be satisfied the different taste consumer demand.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1: the preparation method of the single Cong Hongcha of streak phoenix with high sweet orchid perfume (or spice) is as follows:
⑴, leaf picking: individual plant is to pluck to be longer than height above sea level approximately fragrant strain tea tree one leaf one bud of phoenix Varieties of Narcissus Tazetta Var honey orchid or the two bright leaves of leaf one bud of 650 meters, plucking time is the just long tender shoots and form leaf one bud or the two bright leaves of leaf one bud of tea tree by the end of March in every year, pluck choosing period of time fine day at 13～16 o'clock in afternoon, only select the fragrant strain of sweet orchid during harvesting and fully only carry out for this strain is dark brownish green in follow-up making flow process.
⑵, the green grass or young crops of exposing to the sun: above-mentioned bright leaf is divided under the ultraviolet ray that is placed in wavelength 330nm shone 15 minutes, divide 5 centimetres of thickness, divide on the bamboo plaque and be placed in the airtight Celosia argentea that exposes to the sun that the long wave ultraviolet transmitting illuminant is housed dark brownish green when exposing to the sun green grass or young crops, approximately 10 centimetres of light source and dark brownish green distances, exposure intensity is every square centimeter of 8 microwatt.Test shows, the thickness of expose to the sun blue or green time and ultraviolet irradiation intensity and tealeaves and dark brownish green to divide thickness closely related.The thickness of tealeaves is thicker or dark brownish green to divide thickness thicker, and required irradiation time is longer, and exposure intensity is higher.Multiple comparison test shows, dark brownish green be placed in to shine under long wave ultraviolet can satisfy the blue or green requirement of exposing to the sun of making the single Cong Hongcha of the streak phoenix of the present invention in 15～35 minutes, and easily not obvious because of the blue or green not enough one-tenth of the making nature fragrance of a flower/fruital of sampling tea that makes that exposes to the sun when irradiation time is less than 15 minutes, distinguishes the flavor of even with astringent taste without honey; And when irradiation time surpasses 35 minutes, easily because of the blue or green sulks of sampling tea, not tasty and refreshing that excessively cause into that expose to the sun.
⑶, air blue: blue or green dark brownish greenly divide on the bamboo plaque and be placed in indoor shady and cool ventilation ventilative place standing 50 minutes through exposing to the sun above-mentioned, dividing 8～12 centimetres of thickness.
⑷, touch green grass or young crops: with the hands will hold through air blue dark brownish green from bamboo plaque bottom and up and down shake make dark brownish green freely falling and collision mutually, more standing turning green 90 minutes completed and once touched green grass or young crops; Touch blue or green process and touch altogether blue or green 3 times, namely through touching green grass or young crops → standing green grass or young crops that turns green → touch → standing green grass or young crops that turns green → touch → standing process of turning green, complete and touch green grass or young crops and the entire process have about 280 minutes.
⑸, naturally wither: with above-mentioned through touch blue or green dark brownish green divide on the bamboo plaque and be placed in indoor shady and cool ventilation ventilative place nature withered 22 hours, divide 8～12 centimetres of thickness.
⑹, knead: with above-mentioned through naturally wither dark brownish green be placed in to knead in kneading machine made dark brownish green formation streak in 40 minutes; The process of kneading is divided two stages, rubs at the beginning of the phase I 15 minutes, then descends machine to deblock; Second stage was rubbed 25 minutes again, more lower machine deblocks.
⑺, fermentation: with above-mentioned agglomerating and be placed in wet cloth fully and coat fermentation through the dark brownish green accumulation of kneading; Fermentation time is 8 hours, and fermentation temperature is controlled at 25～28 ℃, and relative humidity is controlled at 40～60%.
⑻, oven dry: with above-mentioned through the fermentation dark brownish green divide on the bamboo plaque and be placed in drying baker dry, drying time is 100 minutes, temperature is controlled at 130～140 ℃, divides approximately 4 centimetres of thickness.
⑼, charcoal roasting: above-mentioned drying dark brownish green divided on the bamboo plaque and be placed in that on the charcoal burner of the flames of anger, no impurity taste, the charcoal roasting formed gross tea in 180 minutes, charcoal roasting temperature is controlled at 90～100 ℃, divide approximately 4 centimetres of thickness, the wherein flames of anger, no impurity taste charcoal burner are to process like this: charcoal is placed in the combustion furnace catching fire to the flames of anger, with the breeze compacting, repave plant ash and be densified to without fireworks, thereby form the flames of anger, no impurity taste charcoal burner.
Through above-mentioned making flow process, just can be made into the single Cong Hongcha of streak phoenix of high sweet orchid perfume (or spice), this black tea has that the fragrant Gao Rui of sweet orchid, honey flavor are strong, the mountain rhythm obviously, the feature that endures repeated infusions of strongly sweet aftertaste, the utmost point, have again that black tea is warm in nature concurrently, a quality characteristic of dim stomach, flavor alcohol.
Embodiment 2: the preparation method with the fragrant single Cong Hongcha of streak phoenix of high ginger mother is as follows:
⑴, leaf picking: individual plant is to pluck female fragrant strain tea tree one leaf one bud of the phoenix Varieties of Narcissus Tazetta Var ginger of being longer than 800 meters of height above sea level or the two bright leaves of leaf one bud, plucking time is that at the beginning of annual 4 months, tea tree has just grown tender shoots and formed leaf one bud or the two bright leaves of leaf one bud, pluck choosing period of time fine day at 13～16 o'clock in afternoon, only select the female fragrant strain of ginger during harvesting and fully only carry out for this strain is dark brownish green in follow-up making flow process.
⑵, the green grass or young crops of exposing to the sun: above-mentioned bright leaf is divided under the ultraviolet ray that is placed in wavelength 390nm shone 30 minutes, divide 12 centimetres of thickness, divide on the bamboo plaque and be placed in the airtight Celosia argentea that exposes to the sun that the long wave ultraviolet transmitting illuminant is housed dark brownish green when exposing to the sun green grass or young crops, approximately 40 centimetres of light source and dark brownish green distances, exposure intensity is every square centimeter of 8 microwatt.
⑶, air blue: blue or green dark brownish greenly divide on the bamboo plaque and be placed in indoor shady and cool ventilation ventilative place standing 60 minutes through exposing to the sun above-mentioned, dividing approximately 10 centimetres of thickness.
⑷, touch green grass or young crops: with the hands will hold through air blue dark brownish green from bamboo plaque bottom and up and down shake make dark brownish green freely falling and collision mutually, more standing turning green 120 minutes completed and once touched green grass or young crops; Touch blue or green process and touch altogether blue or green 3 times, namely through touching green grass or young crops → standing green grass or young crops that turns green → touch → standing green grass or young crops that turns green → touch → standing process of turning green, complete and touch green grass or young crops and the entire process have about 380 minutes.
⑸, naturally wither: with above-mentioned through touch blue or green dark brownish green divide on the bamboo plaque and be placed in indoor shady and cool ventilation ventilative place nature withered 25 hours, divide approximately 12 centimetres of thickness.
⑹, knead: with above-mentioned through naturally wither dark brownish green be placed in to knead in kneading machine made dark brownish green formation streak in 50 minutes; The process of kneading is divided two stages, rubs at the beginning of the phase I 25 minutes, then descends machine to deblock; Second stage was rubbed 25 minutes again, more lower machine deblocks.
⑺, fermentation: with above-mentioned agglomerating and be placed in wet cloth fully and coat fermentation through the dark brownish green accumulation of kneading; Fermentation time is 10 hours, and fermentation temperature is controlled at 25～28 ℃, and relative humidity is controlled at 40～60%.
⑻, oven dry: with above-mentioned through the fermentation dark brownish green divide on the bamboo plaque and be placed in drying baker dry, drying time is 120 minutes, temperature is controlled at 130～140 ℃, divides approximately 4 centimetres of thickness.
⑼ the roasting of, charcoal: above-mentioned drying dark brownish green divided on the bamboo plaque and be placed in that on the charcoal burner of the flames of anger, no impurity taste, the charcoal roasting formed gross tea in 200 minutes, and charcoal roasting temperature is controlled at 90～100 ℃, divides approximately 5 centimetres of thickness.
Through above-mentioned making flow process, just can be made into the single Cong Hongcha of streak phoenix of the female fragrant flower perfume (or spice) of high ginger, this black tea has that the female fragrance of a flower Gao Rui of ginger, honey flavor are strong, the mountain rhythm obviously, the feature that endures repeated infusions of strongly sweet aftertaste, the utmost point, have again that black tea is warm in nature concurrently, a quality characteristic of dim stomach, flavor alcohol.
Embodiment 3: the preparation method of the single Cong Hongcha of streak phoenix with high red bayberry fruital is as follows:
⑴, leaf picking: individual plant is to pluck phoenix Varieties of Narcissus Tazetta Var red bayberry fruital strain tea tree one leaf one bud or the two bright leaves of leaf one bud of being longer than 1100 meters of height above sea level, plucking time is the just long tender shoots and form leaf one bud or the two bright leaves of leaf one bud of annual mid-May of tea tree, pluck choosing period of time fine day at 13～16 o'clock in afternoon, only select red bayberry fruital strain during harvesting and fully only carry out for this strain is dark brownish green in follow-up making flow process.
⑵, the green grass or young crops of exposing to the sun: above-mentioned bright leaf is divided under the ultraviolet ray that is placed in wavelength 360nm shone 25 minutes, divide 10 centimetres of thickness, divide on the bamboo plaque and be placed in the airtight Celosia argentea that exposes to the sun that the long wave ultraviolet transmitting illuminant is housed dark brownish green when exposing to the sun green grass or young crops, approximately 20 centimetres of light source and dark brownish green distances, exposure intensity is every square centimeter of 10 microwatt.
⑶, air blue: blue or green dark brownish greenly divide on the bamboo plaque and be placed in indoor shady and cool ventilation ventilative place standing 60 minutes through exposing to the sun above-mentioned, dividing approximately 10 centimetres of thickness.
⑷, touch green grass or young crops: with the hands will hold through air blue dark brownish green from bamboo plaque bottom and up and down shake make dark brownish green freely falling and collision mutually, more standing turning green 120 minutes completed and once touched green grass or young crops; Touch blue or green process and touch altogether blue or green 3 times, namely through touching green grass or young crops → standing green grass or young crops that turns green → touch → standing green grass or young crops that turns green → touch → standing process of turning green, complete and touch green grass or young crops and the entire process have about 380 minutes.
⑸, naturally wither: with above-mentioned through touch blue or green dark brownish green divide on the bamboo plaque and be placed in indoor shady and cool ventilation ventilative place nature withered 25 hours, divide approximately 12 centimetres of thickness.
⑹, knead: with above-mentioned through naturally wither dark brownish green be placed in to knead in kneading machine made dark brownish green formation streak in 45 minutes; The process of kneading is divided two stages, rubs at the beginning of the phase I 25 minutes, then descends machine to deblock; Second stage was rubbed 20 minutes again, more lower machine deblocks.
⑺, fermentation: with above-mentioned agglomerating and be placed in wet cloth fully and coat fermentation through the dark brownish green accumulation of kneading; Fermentation time is 10 hours, and fermentation temperature is controlled at 25～28 ℃, and relative humidity is controlled at 40～60%.
⑻, oven dry: with above-mentioned through the fermentation dark brownish green divide on the bamboo plaque and be placed in drying baker dry, drying time is 120 minutes, temperature is controlled at 130～140 ℃, divides approximately 4 centimetres of thickness.
⑼ the roasting of, charcoal: above-mentioned drying dark brownish green divided on the bamboo plaque and be placed in that on the charcoal burner of the flames of anger, no impurity taste, the charcoal roasting formed gross tea in 180 minutes, and charcoal roasting temperature is controlled at 90～100 ℃, divides approximately 4 centimetres of thickness.
Through above-mentioned making flow process, just can be made into the single Cong Hongcha of streak phoenix of high red bayberry fruital, this black tea has that red bayberry fruital Gao Rui, honey flavor are strong, the mountain rhythm obviously, the feature that endures repeated infusions of strongly sweet aftertaste, the utmost point, have again that black tea is warm in nature concurrently, a quality characteristic of dim stomach, flavor alcohol.
By plucking different strain fresh leaves of tea plant, just can be made into the single Cong Hongcha of streak phoenix of a series of different fragrance of a flower and fruital with reference to said method, comprise single Cong Hongcha such as the cape jasmine fragrance of a flower with nature fragrance of a flower, the irises and orchids fragrance of a flower, sweet orchid perfume, fragrance of osmanthus, the yulan fragrance of a flower, the shaddock fragrance of a flower, the cordate telosma fragrance of a flower, jasmin, the red bayberry with nature fruital is fragrant, apple is fragrant, the potato flavor is fragrant, single Cong Hongcha such as almond is fragrant, Chinese cassia tree is fragrant, Jiang Muxiang, bitter taste perfume (or spice).
Certainly, the above-mentioned the preferred embodiment of the present invention that just discloses, the variation and the modification that are equal in any employing invention right claimed range are all in claim scope of the present invention.
Claims (5)
1. the preparation method of the single Cong Hongcha of streak phoenix is characterized in that including successively following steps:
⑴, leaf picking: individual plant system plucks and is longer than height above sea level phoenix Varieties of Narcissus Tazetta Var fresh leaves of tea plant more than 600 meters;
⑵, the green grass or young crops of exposing to the sun: above-mentioned bright leaf is divided to be placed in shone under long wave ultraviolet 15～35 minutes, divide 5～8 centimetres of thickness;
⑶, air blue: blue or green dark brownish greenly divide on the bamboo plaque and be placed in indoor shady and cool ventilation ventilative place standing 50～60 minutes through exposing to the sun above-mentioned, dividing 8～12 centimetres of thickness;
⑷, touch green grass or young crops: with the hands will hold through air blue dark brownish green from bamboo plaque bottom and up and down shake make dark brownish green freely falling and collision mutually, more standing turning green 90～120 minutes completed and once touched green grass or young crops; Touching blue or green process touches blue or green 3 times altogether;
⑸, naturally wither: with above-mentioned through touch blue or green dark brownish green divide on the bamboo plaque and be placed in indoor shady and cool ventilation ventilative place nature withered 20～25 hours, divide 8～12 centimetres of thickness;
⑹, knead: with above-mentioned through naturally wither dark brownish green be placed in to knead in kneading machine made dark brownish green formation streak in 40～50 minutes; The process of kneading is divided two stages, rubs at the beginning of the phase I 15～25 minutes, then descends machine to deblock; Second stage was rubbed 20～30 minutes again, more lower machine deblocks;
⑺, fermentation: with above-mentioned agglomerating and be placed in wet cloth fully and coat fermentation through the dark brownish green accumulation of kneading; Fermentation time is 8～10 hours, and fermentation temperature is controlled at 25～28 ℃, and relative humidity is controlled at 40～60%;
⑻, oven dry: divide on the bamboo plaque and be placed in drying baker or drying oven is dried through the dark brownish green of fermentation above-mentioned, drying time is 90～120 minutes, and temperature is controlled at 130～140 ℃, divides 4～5 centimetres of thickness;
⑼ the roasting of, charcoal: above-mentioned drying dark brownish green divided on the bamboo plaque and be placed in that on the charcoal burner of the flames of anger, no impurity taste, the charcoal roasting formed gross tea in 180～210 minutes, and charcoal roasting temperature is controlled at 90～100 ℃, divides 4～5 centimetres of thickness.
2. the preparation method of the single Cong Hongcha of streak phoenix as claimed in claim 1, it is characterized in that: the time of leaf picking described in step ⑴ is fine day at 13～16 o'clock in afternoon.
3. the preparation method of the single Cong Hongcha of streak phoenix as claimed in claim 1, it is characterized in that: the green grass or young crops of exposing to the sun described in step ⑵ was shone 15～35 minutes under the long wave ultraviolet that intensity is every square centimeter of 8～15 microwatt for described bright leaf is divided and is placed in, and divided 5～8 centimetres of thickness.
4. the preparation method of the single Cong Hongcha of streak phoenix as claimed in claim 1, it is characterized in that: step ⑸ is described to wither naturally for withering 8～14 hours with described through touching blue or green dark brownish green dividing in withering trough, divides 8～12 centimetres of thickness.
5. the preparation method of the single Cong Hongcha of streak phoenix as claimed in claim 1, it is characterized in that: the processing method of the charcoal burner of the described flames of anger of step ⑼, no impurity taste is: charcoal is placed in the combustion furnace catching fire to the flames of anger, with the breeze compacting, repave plant ash and be densified to without fireworks.
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| CN103609758A (en) * | 2013-11-26 | 2014-03-05 | 饶平县金利香生态茶叶有限公司 | Tea preparation technology for lingtou single-bundle golden-piece tea |
| CN103749752A (en) * | 2014-01-21 | 2014-04-30 | 阳山县第一峰茶业有限公司 | Oolong tea processing method |
| CN104430995A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Processing method of Congou black tea |
| CN107518101A (en) * | 2017-08-26 | 2017-12-29 | 普定县和权茶叶专业合作社 | A kind of processing method of green tea |
| CN107788150A (en) * | 2016-08-31 | 2018-03-13 | 黄铎雄 | A kind of single clump of milk pekoe |
| CN108208213A (en) * | 2017-12-26 | 2018-06-29 | 广西南亚热带农业科学研究所 | A kind of production method of carbon-baked Tie Guanyin black tea |
| CN108378157A (en) * | 2018-05-29 | 2018-08-10 | 福建省农业科学院茶叶研究所 | A kind of processing method improving purplish red bud tea tree breed black tea quality |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609758A (en) * | 2013-11-26 | 2014-03-05 | 饶平县金利香生态茶叶有限公司 | Tea preparation technology for lingtou single-bundle golden-piece tea |
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| CN103749752A (en) * | 2014-01-21 | 2014-04-30 | 阳山县第一峰茶业有限公司 | Oolong tea processing method |
| CN104430995A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Processing method of Congou black tea |
| CN107788150A (en) * | 2016-08-31 | 2018-03-13 | 黄铎雄 | A kind of single clump of milk pekoe |
| CN107518101A (en) * | 2017-08-26 | 2017-12-29 | 普定县和权茶叶专业合作社 | A kind of processing method of green tea |
| CN108208213A (en) * | 2017-12-26 | 2018-06-29 | 广西南亚热带农业科学研究所 | A kind of production method of carbon-baked Tie Guanyin black tea |
| CN108378157A (en) * | 2018-05-29 | 2018-08-10 | 福建省农业科学院茶叶研究所 | A kind of processing method improving purplish red bud tea tree breed black tea quality |
| CN108378157B (en) * | 2018-05-29 | 2021-08-03 | 福建省农业科学院茶叶研究所 | Processing method for improving quality of black tea of purple red bud tea tree variety |
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