CN103141599A - Golden flower loose tea dark tea and processing method of golden flower loose tea dark tea - Google Patents
Golden flower loose tea dark tea and processing method of golden flower loose tea dark tea Download PDFInfo
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Abstract
The invention discloses golden flower loose tea and a processing method of the golden flower loose tea. High-tenderness single buds and/or tea with one bud and one leaf are/is used as raw materials, raw dark green tea is prepared through steps of activation fragrance enhancement, slight water removing, twisting, deblocking, strip sorting, intermittent juice adding alcoholization, pile fermentation, secondary deblocking and strip sorting, low-temperature drying and the like, then, the raw dark green tea is used for further floating, the golden flower loose tea is prepared, the strip shape of the loose tea is maintained, and the characteristics of golden flower are also realized.
Description
Technical field
The present invention relates to a kind of tealeaves and processing method thereof, is a kind of golden-flower loose tea and processing method thereof that to adopt high tender degree tealeaves be raw material specifically.
Background technology
More and more to the research of golden-flower loose tea in recent years, put down in writing a kind of processing method of golden-flower loose tea as 200910127457.8 patents, added tea juice, low temperature slowly fermenting, the sterilization of tealeaves decatize, preparation tea grow dim container, tea grow dim container sterilization sterilization, tealeaves sabot, tealeaves grow dim, grow dim monitoring, drying by black tea raw material high temperature ferment soon, deblock airing, tea blending.Black tea has long history in China, and the large black tea of tradition generally adopts the higher Lao Ye of maturity, through green removing in high temperature, knead, the flow process processing such as pile-fermentation, drying obtain, gained deceives that the tea profile is coarse, flavour is strong but the chopped cooked entrails of sheep at the bottom of fineless and smooth, leaf.Along with the raising of people to the tea leaf quality requirement, people's black tea process take tender leaf as raw material that begins one's study in recent years, put down in writing a kind of black tea process as CN102388995A, what adopt a bud two, three leaves and equal tender degree is raw material to folder leaf, monolithic fresh leaves of tea plant, through bright leaf process, complete, knead, the techniques such as pile-fermentation, drying, Titian make; CN101779707A has put down in writing a kind of preparation method of black tea slice, adopt fresh and tender tealeaves through complete, knead, wet heap, drying, two techniques of steaming two-systems, steam pressure moulding make.But golden-flower loose tea and processing method thereof take the tender degree tealeaves of height as raw material there is no report.
Summary of the invention
The object of the present invention is to provide a kind of golden-flower loose tea and processing method thereof, be achieved through the following technical solutions:
Because the black tea process of tradition can not be processed fresh and tender tealeaves, it is that the black tea that raw material is processed has the sour flavor of acid that method provided by the invention can solve high tender degree tealeaves, the problem that is the sapropel shape at the bottom of leaf, and activate flavouring and intermittently add juice alcoholization technology by application, make the black tea profile exquisite of the high tender degree processed, glossy light arranged, brew rear fragrance pure, soup look glow and glossy, flavour is mellow, and is complete and flexible at the bottom of leaf.
A kind of golden-flower loose tea, the Dark Green Tea that adopts the tealeaves by the simple bud of the tender degree of height and/or bud one leaf to make is prepared from, and the preparation method of described Dark Green Tea comprises the steps:
(1) feedstock capture: the tealeaves of the simple bud of the high tender degree of gathering and/or bud one leaf;
(2) activation flavouring: the tealeaves of step (1) is divided in thermostatic chamber, activated 4 ~ 5 hours at 20 ~ 30 ℃ of temperature, until bright leaf water content is 50 ~ 60%;
(3) gently complete: step (2) gained tealeaves is slightly completed, and fiery temperature is 150 ~ 200 ℃, and fixation time is 5 ~ 6 minutes, presents feature as following table 1 to water-removing leaves:
Table 1 water-removing leaves physics and chemistry and organoleptic feature
(4) knead: step (3) gained water-removing leaves with no pressure was kneaded 10 ~ 15 minutes, and light kneadding was twisted with the fingers 10 ~ 15 minutes, and weight was kneaded 10 ~ 15 minutes, gentlier kneadding was twisted with the fingers 10 ~ 15 minutes, and with no pressure was kneaded 10 ~ 15 minutes;
(5) deblock and manage bar: breaing up, manage the agglomerating tealeaves of kneading of step (4) gained straight;
(6) intermittently add the juice alcoholization: the tea juice that sprays tealeaves weight 2% ~ 5% in step (5) gained tealeaves, kept 15 ~ 30 minutes in 55 ~ 70 ℃ of temperature, the step 1 of this interpolation tea juice, insulation, spreading for cooling again ~ 3 times is repeated in spreading for cooling to 50 again ~ 60 ℃, to the tealeaves water content be 25 ~ 35%;
(7) pile-fermentation: will be stacked in bamboo basket with warm tealeaves after step (6) is processed, and cover tealeaves with moist byssus surperficial, simple bud tea leaf fermentation parameter: fermentation temperature 50-60 ℃, tealeaves water content 25 ~ 35%, fermentation time 24 ~ 48 hours; One bud one leaf tea fermentation parameter: fermentation temperature 50-60 ℃, tealeaves water content 25 ~ 35%, fermentation time 48 ~ 72 hours; Fermenting to tealeaves leaf look transfers to deep yellow or brown by Huang, the glutinous juice of band, and sliding hand sends pure fragrance;
(8) deblock again and manage bar: the tealeaves of step (7) gained being broken up, managed straight;
(9) drying: with step (8) gained tealeaves in 100 ~ 120 ℃ of tea curing 40 ~ 60 minutes, until water content is 8 ~ 10%.
The processing method of Dark Green Tea of the present invention can further be optimized for: wherein in step (7), the fermentation temperature of simple bud tealeaves is 50 ℃, and fermentation time is 36 hours, Measuring Moisture Content of Tea 30%; The fermentation temperature of one bud one leaf tea is 60 ℃, and fermentation time is 56 hours, and Measuring Moisture Content of Tea is 35%; In step (7), the in-built tealeaves of every bamboo basket is 14 ~ 16 kilograms, and piling high is 0.3 ~ 0.5 meter; Tea juice described in step (6) soaked 0.5 ~ 2 hour in the ratio of 5 ~ 20:100 for deceiving tea or green tea and water, and the water soaking liquid of gained filters the filtrate that obtains, and for saving cost, can use the Dark Green Tea fannings.
In the present invention, Dark Green Tea can be the Dark Green Tea that Dark Green Tea that the simple bud tealeaves of sterling makes or bud one leaf tea make, also can be assorted in proportion, and for example the Dark Green Tea that makes of the Dark Green Tea that makes of 2 portions of simple bud tealeaves and 5 part of one bud one leaf tea is assorted.
The Dark Green Tea that makes by said method is golden-flower loose tea and the processing method thereof of raw material, realizes by following any technical scheme:
One, a kind of golden-flower loose tea, the preparation method comprises the steps:
(1) humidification steams tea: with the prepared Dark Green Tea of the invention described above through choose whole after, adding tea juice or drinking water, to make the tealeaves water content be 18 ~ 25%, steam with high-temperature steam soft, soft with 100 ~ 120 ℃ of high-temperature steams steamings, steaming time 2 ~ 5 minutes;
(2) frame up: with the black tea of step (1) the gained bamboo basket of packing into, with wet cotton covering surfaces;
(3) cooling: as the tealeaves that frames up to be placed be cooled to 25 ~ 30 ℃;
(4) cultivate golden flower: cooled tealeaves is put into fermenting cellar together with bamboo basket, and fermentation temperature is 25 ~ 30 ℃, and humidity is 60 ~ 80%, and Continuous Cultivation to tealeaves surface covers with golden flower;
(5) deblock: grow dim after end, tealeaves deblocks;
(6) drying: with step (5) gained tealeaves in 45 ~ 60 ℃ of low temperature tea curing, until water content is 8 ~ 10%.
Tea juice described in this programme step (1) soaked 0.5 ~ 2 hour in the ratio of 5 ~ 20:100 for deceiving tea or green tea and water, and the water soaking liquid of gained filters the filtrate that obtains.For saving cost, can use fannings.
Two, a kind of golden-flower loose tea, the preparation method comprises the steps:
(1) preparation of Camellia nitidissima song: get the Fu brick tea tea core that grows dim luxuriant, it is broken and suitably crumb, make the Camellia nitidissima song;
(2) tidewater and steam tea: the prepared Dark Green Tea of the invention described above through choose whole after, add sterilized water, and steam tea with high-temperature steam, make the tealeaves water content between 18 ~ 25%, with 100 ~ 120 ℃ of high-temperature steams, steaming time 2 ~ 5 minutes;
(3) cooling: that step (2) gained tealeaves is cooled to 25 ~ 30 ℃;
(4) inoculation: the Camellia nitidissima song is mixed thoroughly with the ratio of 1:30 ~ 80 with step (3) gained tealeaves;
(5) frame up: 1 ~ 3 kilogram of step (4) gained tealeaves is packed in bamboo basket, with wet cotton covering surfaces;
(6) induce and grow dim: the rear tealeaves that frames up is placed in fermenting cellar, and fermentation temperature is 25 ~ 30 ℃, and humidity is 60 ~ 80%, and Continuous Cultivation 5 ~ 7 days is until the tealeaves surface covers with golden flower;
(7) drying: after the end of growing dim, with 45 ~ 60 ℃ of low temperature tea curing, until water content is 8 ~ 10%;
(8) sieve tea: tealeaves after drying is crossed 60 mesh sieves, to remove the inoculation fannings, obtain the complete golden-flower loose tea finished product of bar shaped.
Three, a kind of golden-flower loose tea, the preparation method comprises the steps:
(1) preparation of golden flower bacterium bacteria suspension:
1) purifies and separates of the loose capsule bacterium of coronoid process: with the golden flower particle of full grains on sterile needle picking Fu brick tea, and be inoculated in the PDA agar medium that adds 10 ~ 15% Dark Green Tea tea juice, be cultured to animated period in 28 ~ 30 ℃, rule with aseptic inoculation ring picking golden flower and cultivate 2 ~ 3 times, obtain the loose capsule bacterium of coronoid process after purifying;
2) the eurotium cristatum spore suspension preparation is determined with concentration; The coronoid process of the picking purifying capsule bacterium bacterium colony that falls apart is seeded to and adds in improvement PDA fluid nutrient medium, 28 ℃ of standing cultivations 2 ~ 3 days, and ℃ cultivated 7 ~ 10 days temperature to 30 ~ 32 that then raise, and makes spore suspension concentration be controlled at 107 ~ 108/milliliter; Described improvement PDA fluid nutrient medium is for adding the PDA fluid nutrient medium of 10 ~ 15% tea juice, 15 ~ 20% sucrose, 10 ~ 15%NaCl;
(2) dilution of bacteria suspension: bacteria suspension with 100 times of sterilized water dilutions, must be inoculated with golden flower bacterium liquid;
(3) inoculation: golden flower bacterium liquid is inoculated on the prepared Dark Green Tea tealeaves of the invention described above, and inoculum concentration is 0.20 ~ 0.25 ml/g of tealeaves;
(4) tea curing: with 65 ~ 70 ℃ of tea curing, until the tealeaves water content is between 18 ~ 25%;
(5) induce and grow dim: tealeaves is placed in the fermenting cellar fermentation 2 days of 25 ~ 28 ℃ of humidity 80 ~ 85%, temperature, then regulates and controls to 28 ~ 30 ℃ of humidity 70 ~ 75%, temperature to continue fermentation, until the tealeaves surface covers with golden flower;
(6) drying: after the end of growing dim, with 45 ~ 60 ℃ of low temperature tea curing, until water content is 8 ~ 10%.
Tea juice described in this programme step (1) soaked 0.5 ~ 2 hour in the ratio of 5 ~ 20:100 for deceiving tea or green tea and water, and the water soaking liquid of gained filters the filtrate that obtains.For saving cost, can use fannings.
Be better explanation advantage of the present invention, the inventor carries out orthogonal test to the fermentation temperature, time and the tealeaves water content that affect wet heap, estimates respectively the quality of tealeaves from sense organ and physics and chemistry two aspects.Scoring at the bottom of flavour, fragrance and leaf after soup is opened to tealeaves respectively by 10 people's experts' evaluation groups in the organoleptic quality aspect.The physical and chemical index aspect detects water extraction, millet paste pH, soluble sugar and amino acid whose content that the tea quality is deceived in impact.
Table 2 scoring factor table
Water extraction: dried tea extract content 250mg/g and above be full marks, often less 10mg/g subtracts 1 minute;
Millet paste pH:pH is full marks between 5.0 ~ 6.5, lower than 5.0 o'clock, often lacks 0.1 and subtracts 1 minute;
Soluble sugar: dried tea soluble sugar content 60mg/g and above be full marks, often less 5mg/g subtracts 1 minute;
Amino acid: dried tea amino acid content 15mg/g and above be full marks, often less 1mg/g subtracts 1 minute.
Simple bud tealeaves pile-fermentation orthogonal test:
Simple bud tealeaves is divided in thermostatic chamber, and activation is 4.5 hours at 25 ℃ of temperature; Completed 5 minutes with 180 ℃ of fiery temperature again; The water-removing leaves with no pressure was kneaded 10 minutes, and light kneadding was twisted with the fingers 15 minutes, and weight was kneaded 10 minutes, gentlier kneadding was twisted with the fingers 15 minutes, and with no pressure was kneaded 10 minutes; Break up, manage straight with kneading agglomerating tealeaves; Tealeaves is divided into 3 batches again, every batch of tealeaves sprays respectively the tea juice of tealeaves weight 3%, kept 25 minutes in 65 ~ 70 ℃ of temperature, spreading for cooling to 50 again ~ 55 ℃, repeat the step 1 of this interpolation tea juice, insulation, spreading for cooling again ~ 3 times, until three batches of tealeaves water content are respectively 25%, 30%, 35%, the tea juice that adds is to get the Dark Green Tea fannings and water soaked 1 hour in the ratio of 5:100, water temperature is 65 ℃, and the water soaking liquid of gained filters the filtrate that obtains.
Above-mentioned three batches of tealeaves are stacked at respectively use moist byssus covering tealeaves surface in bamboo basket, carry out pile-fermentation, investigate fermentation time, fermentation temperature and tealeaves water content to the impact of simple bud tea leaf fermentation result.
Table 3 simple bud tealeaves pile-fermentation quadrature factor water-glass
Table 4 simple bud tealeaves pile-fermentation L
9
(3
4
) orthogonal test table
Table 5 simple bud tealeaves pile-fermentation analysis of variance table
F 0.05（2，2）=19.00
F 0.01（2，2）=99.0
Variance analysis shows, A factor (fermentation temperature) and B factor (fermentation time) have statistical significance to the difference that affects of scoring, and fermentation time has the greatest impact to wet heap tea leaf quality, and fermentation temperature takes second place.Intuitive analysis is preferred plan A as can be known
1B
2C
2, namely fermentation time 36 hours, 50 ℃ of fermentation temperatures, tealeaves water content 30% are the optimal conditions of fermentation of simple bud tealeaves.
One bud one leaf pile-fermentation orthogonal test:
One bud one leaf tea is divided in thermostatic chamber, and activation is 4.5 hours at 25 ℃ of temperature; Completed 5 minutes with 180 ℃ of fiery temperature again; The water-removing leaves with no pressure was kneaded 10 minutes, and light kneadding was twisted with the fingers 15 minutes, and weight was kneaded 10 minutes, gentlier kneadding was twisted with the fingers 15 minutes, and with no pressure was kneaded 10 minutes; Break up, manage straight with kneading agglomerating tealeaves; Tealeaves is divided into 3 batches again, every batch of tealeaves sprays respectively the tea juice of tealeaves weight 3%, kept 25 minutes in 65 ~ 70 ℃ of temperature, spreading for cooling to 50 again ~ 55 ℃, repeat the step 1 of this interpolation tea juice, insulation, spreading for cooling again ~ 3 times, until three batches of tealeaves water content are respectively 25%, 30%, 35%, the tea juice that adds is to get the Dark Green Tea fannings and water soaked 1 hour in the ratio of 5:100, water temperature is 65 ℃, and the water soaking liquid of gained filters the filtrate that obtains.
Above-mentioned three batches of tealeaves are stacked at respectively use moist byssus covering tealeaves surface in bamboo basket, carry out pile-fermentation, investigate fermentation time, fermentation temperature and tealeaves water content to the impact of bud one a leaf tea fermentation results.
Table 6 bud one a leaf tea pile-fermentation quadrature factor water-glass
Table 7 bud one a leaf tea pile-fermentation L
9
(3
4
) orthogonal test table
Table 8 bud one a leaf tea pile-fermentation analysis of variance table
F 0.05（2，2）=19.00
F 0.01（2，2）=99.0
Variance analysis shows, A factor (fermentation temperature) has statistical significance to the difference that affects of scoring.Intuitive analysis is preferred plan A as can be known
3B
2C
3, the inventor is to scheme
A 2 B 2 C 3 , scheme
A 3 B 2 C 3 , scheme
A 3 B 3 C 2 The triplicate test the results are shown in Table 9.By demonstration test, show that preferred plan is A
3B
2C
3, namely 60 ℃ of fermentation temperatures, fermentation time 56 hours, tealeaves water content 35% are the optimal conditions of fermentation of bud one leaf tea.
Table 9 quadrature demonstration test result (
n=3)
Advantage of the present invention:
1. to adopt the tealeaves of high tender degree be raw material in the present invention, the tealeaves of simple bud and/or bud one leaf, the raw material that the black tea of most adopts is all thick old, few is raw material with the bright leaf of high tender degree, be that the black tea of raw material is also less with two leaves and a bud, bud three leaves, gained Dark Green Tea of the present invention adopts high tender degree tealeaves to be prepared from, and tea flavour is mellow, fragrance is pure.
2. traditional black tea completes in operation, all adopt and heavily complete, almost completely passivation of various enzymes in tealeaves, step in the present invention (3) but the activity of the reserve part enzyme that slightly completes, be beneficial to the conversion of tealeaves inclusion, particularly the polyphenol oxidase enzyme can be oxidized to theaflavin with catechin, further changes into thearubigin and theabrownin.And take the tender degree tealeaves of height as raw material, heavily completing makes tealeaves leaf margin easy burnt limit.
3. be the tealeaves of high tender degree because the present invention is raw materials used, adopt step (4) in the present invention light-heavy-the mode of kneading that light pressure changes, guaranteeing that the tealeaves cell membrane is broken, when inclusion discharges gradually, make tealeaves do not rubbed broken, be conducive to tea-leaf forming.
4. intermittently add the juice alcoholization by step (6) in the present invention, and be controlled in certain temperature range, contain abundant nutriment in tea juice, for the microbial action of thereafter wet heap step provides nitrogenous source, carbon source, this temperature range is the active temperature of tealeaves endogenous enzymes on the other hand, can accelerate the conversion of astringent taste in tealeaves, bitter taste and sour odour material, the formation of sweet taste, delicate flavour material and fragrance is conducive to improve tea leaf quality.Gently complete by step (3), endogenous enzymes in tealeaves is not by complete passivation, oxidation, the hydrolases such as polyphenol oxidase, peroxidase, beta-glucosidase can be brought into play activity in this temperature range, the part catechin is oxidized to theaflavin, are soluble sugar with cellulose degradation.
5. the golden-flower loose tea that the black tea that is made by the present invention further grows dim and makes had both kept the stripe shape of loose tea, had possessed again the golden flower characteristics.
Beneficial effect of the present invention: the present invention adopts the tea raw material of high tender degree, through the step such as slightly completing, knead, prepared black tea profile exquisite, glossy light arranged, brew rear fragrance pure, the glow of soup look is and glossy, and flavour is mellow, complete and flexible at the bottom of leaf, water extraction, soluble sugar, amino acid content are higher, and the golden-flower loose tea that the present invention makes had both kept the stripe shape of loose tea, had possessed again the golden flower characteristics.
The specific embodiment
Embodiment 1
Make as follows Dark Green Tea:
(1) feedstock capture: the simple bud tealeaves of plucking high tender degree;
(2) activation flavouring: the tealeaves of step (1) is divided in thermostatic chamber, with 20 ℃ of temperature-activated 4 hours, until bright leaf water content is 60%;
(3) gently complete: step (2) gained tealeaves is slightly completed, throw 3 kilograms of tea amounts, fiery temperature is 150 ℃, and fixation time is 5 minutes; Present following feature to water-removing leaves:
(4) knead: step (3) gained water-removing leaves with no pressure was kneaded 10 minutes, and light kneadding was twisted with the fingers 15 minutes, and weight was kneaded 10 minutes, and light kneadding was twisted with the fingers 15 minutes, and with no pressure was kneaded 10 minutes;
(5) deblock and manage bar: breaing up, manage the agglomerating tealeaves of kneading of step (4) gained straight;
(6) intermittently add the juice alcoholization: the tea juice with spraying 2% in step (5) gained tealeaves, kept 30 minutes in 70 ℃ of temperature, then spreading for cooling to 50 ℃, repeat the step 2 time of this interpolation tea juice, insulation, spreading for cooling again, to the tealeaves water content be 25%; The tea juice that adds is to get Dark Green Tea fannings and water to soak 2 hours in the ratio of 5:100, and water temperature is 55 ℃, and the water soaking liquid of gained filters the filtrate that obtains;
(7) pile-fermentation: will be stacked in bamboo basket with warm tealeaves after step (6) is processed, 14 kilograms every basket, piling high is 0.3 meter, covers tealeaves with moist byssus surperficial, and fermentation time is 24 hours, fermentation temperature is 52 ℃, tealeaves water content 25%, fermenting to the leaf look transfers to deep yellow and brown by Huang, the glutinous juice of band, sliding hand sends pure fragrance;
(8) deblock again and manage bar: the tealeaves of step (7) gained being broken up, managed straight;
(9) drying: with step (8) gained tealeaves in 100 ℃ of tea curing 52 minutes, until water content is 10%.
Embodiment 2
Make as follows Dark Green Tea:
(1) feedstock capture: the simple bud tealeaves of the high tender degree of gathering;
(2) activation flavouring: the tealeaves of step (1) is divided in thermostatic chamber, and activation is 4.8 hours at 30 ℃ of temperature, until bright leaf water content is 50%;
(3) gently complete: step (2) gained tealeaves is slightly completed, and fiery temperature is 200 ℃, and fixation time is 6 minutes; Present following feature to water-removing leaves:
(4) knead: step (3) gained water-removing leaves with no pressure was kneaded 15 minutes, and light kneadding was twisted with the fingers 10 minutes, and weight was kneaded 15 minutes, and light kneadding was twisted with the fingers 10 minutes, and with no pressure was kneaded 15 minutes;
(5) deblock and manage bar: breaing up, manage the agglomerating tealeaves of kneading of step (4) gained straight;
(6) intermittently add the juice alcoholization: with the tea juice that sprays 2% in step (5) gained tealeaves, kept 15 minutes in 70 ℃ of temperature, spreading for cooling to 50 ℃ again, spray again 3% tea juice in the tealeaves, kept 15 minutes in 65 ℃ of temperature, then spreading for cooling to 60 ℃, spray 3% tea juice again in tealeaves, kept 15 minutes in 65 ℃ of temperature, then spreading for cooling to 55 ℃, to the tealeaves water content be 30%; The tea juice that adds is to get Dark Green Tea and water to soak 0.5 hour in the ratio of 10:100, and water temperature is 60 ℃, and the water soaking liquid of gained filters the filtrate that obtains;
(7) pile-fermentation: will be stacked in bamboo basket with warm tealeaves after step (6) is processed, 16 kilograms every basket, piling high is 0.5 meter, covers tealeaves with moist byssus surperficial, and fermentation time is 36 hours, fermentation temperature is 50 ℃, tealeaves water content 30%, fermenting to the leaf look transfers to deep yellow and brown by Huang, the glutinous juice of band, sliding hand sends pure fragrance;
(8) deblock again and manage bar: the tealeaves of step (7) gained being broken up, managed straight;
(9) drying: with step (8) gained tealeaves in 120 ℃ of tea curing 40 minutes, until water content is 9.2%.
Embodiment 3
Make as follows black tea:
(1) feedstock capture: the simple bud tealeaves of the high tender degree of gathering;
(2) activation flavouring: the tealeaves of step (1) is divided in thermostatic chamber, and activation is 5 hours at 25 ℃ of temperature, until bright leaf water content is 54%;
(3) gently complete: step (2) gained tealeaves is slightly completed, and fiery temperature is 180 ℃, and fixation time is 5.5 minutes; Present following feature to water-removing leaves:
(4) knead: step (3) gained water-removing leaves with no pressure was kneaded 12 minutes, and light kneadding was twisted with the fingers 12 minutes, and weight was kneaded 10 minutes, and light kneadding was twisted with the fingers 12 minutes, and with no pressure was kneaded 12 minutes;
(5) deblock and manage bar: breaing up, manage the agglomerating tealeaves of kneading of step (4) gained straight;
(6) intermittently add the juice alcoholization: with the tea juice that sprays 5% in step (5) gained tealeaves, kept 15 minutes in 55 ℃ of temperature, spreading for cooling to 50 ℃ again, spray again 3% tea juice in the tealeaves, kept 20 minutes in 65 ℃ of temperature, then spreading for cooling to 60 ℃, spray 3% tea juice again in tealeaves, kept 15 minutes in 65 ℃ of temperature, then spreading for cooling to 55 ℃, to the tealeaves water content be 35%; The tea juice that adds is to get green tea and water to soak 1 hour in the ratio of 20:100, and water temperature is 60 ℃, and the water soaking liquid of gained filters the filtrate that obtains;
(7) pile-fermentation: will be stacked in bamboo basket with warm tealeaves after step (6) is processed, 15 kilograms every basket, piling high is 0.35 meter, covers tealeaves with moist byssus surperficial, and fermentation time is 48 hours, fermentation temperature is 60 ℃, tealeaves water content 35% transfers to deep yellow and brown by Huang to the leaf look, the glutinous juice of band, sliding hand sends pure fragrance;
(8) deblock again and manage bar: the tealeaves of step (7) gained being broken up, managed straight;
(9) drying: with step (8) gained tealeaves in 115 ℃ of low temperature tea curing 60 minutes, until water content is 8%.
Embodiment 4
Make as follows black tea:
(1) feedstock capture: the tealeaves of bud one leaf of the high tender degree of gathering;
(2) activation flavouring: the tealeaves of step (1) is divided in thermostatic chamber, and activation is 5 hours at 20 ℃ of temperature, until bright leaf water content is 52%;
(3) gently complete: step (2) gained tealeaves is slightly completed, and fiery temperature is 200 ℃, and fixation time is 5 minutes; Present following feature to water-removing leaves:
(4) knead: step (3) gained water-removing leaves with no pressure was kneaded 15 minutes, and light kneadding was twisted with the fingers 10 minutes, and weight was kneaded 10 minutes, and light kneadding was twisted with the fingers 10 minutes, and with no pressure was kneaded 15 minutes;
(5) deblock and manage bar: breaing up, manage the agglomerating tealeaves of kneading of step (4) gained straight;
(6) intermittently add the juice alcoholization: with the tea juice that sprays 3% in step (5) gained tealeaves, kept 30 minutes in 70 ℃ of temperature, spreading for cooling to 50 ℃ again, spray again 3% tea juice in the tealeaves, kept 20 minutes in 55 ℃ of temperature, then spreading for cooling to 50 ℃, spray 2% tea juice again in tealeaves, kept 20 minutes in 65 ℃ of temperature, then spreading for cooling to 60 ℃, until the tealeaves water content is 35%; The tea juice that adds is to get green tea fannings and water to soak 2 hours in the ratio of 5:100, and water temperature is 60 ℃, and the water soaking liquid of gained filters the filtrate that obtains;
(7) pile-fermentation: will be stacked in bamboo basket with warm tealeaves after step (6) is processed, 16 kilograms every basket, piling high is 0.4 meter, covers tealeaves with moist byssus surperficial, and fermentation time is 56 hours, fermentation temperature is 60 ℃, tealeaves water content 35% transfers to deep yellow and brown by Huang to the leaf look, the glutinous juice of band, sliding hand sends pure fragrance;
(8) deblock again and manage bar: the tealeaves of step (7) gained being broken up, managed straight;
(9) drying: with step (8) gained tealeaves in 120 ℃ of tea curing 50 minutes, until water content is 9.4%.
Embodiment 5
Make as follows black tea:
(1) feedstock capture: the tealeaves of bud one leaf of the high tender degree of gathering;
(2) activation flavouring: the tealeaves of step (1) is divided in thermostatic chamber, and activation is 4.5 hours at 30 ℃ of temperature, until bright leaf water content is 50%;
(3) gently complete: step (2) gained tealeaves is slightly completed, and fiery temperature is 150 ℃, and fixation time is 6 minutes; Present following feature to water-removing leaves:
(4) knead: step (3) gained water-removing leaves with no pressure was kneaded 10 minutes, and light kneadding was twisted with the fingers 12 minutes, and weight was kneaded 12 minutes, and light kneadding was twisted with the fingers 12 minutes, and with no pressure was kneaded 10 minutes;
(5) deblock and manage bar: breaing up, manage the agglomerating tealeaves of kneading of step (4) gained straight;
(6) intermittently add the juice alcoholization: the tea juice with spraying 2% in step (5) gained tealeaves, kept 30 minutes in 70 ℃ of temperature, then spreading for cooling to 50 ℃, spray 3% tea juice again in tealeaves, kept 20 minutes in 65 ℃ of temperature, then spreading for cooling to 60 ℃, until the tealeaves water content is 32%; The tea juice that adds is to get Dark Green Tea fannings and water to soak 1 hour in the ratio of 20:100, and water temperature is 65 ℃, and the water soaking liquid of gained filters the filtrate that obtains;
(7) pile-fermentation: will be stacked in bamboo basket with warm tealeaves after step (6) is processed, 14 kilograms every basket, piling high is 0.3 meter, covers tealeaves with moist byssus surperficial, and fermentation time is 72 hours, fermentation temperature is 50 ℃, tealeaves water content 32% transfers to deep yellow and brown by Huang to the leaf look, the glutinous juice of band, sliding hand sends pure fragrance;
(8) deblock again and manage bar: the tealeaves of step (7) gained being broken up, managed straight;
(9) drying: with step (8) gained tealeaves in 100 ℃ of tea curing 51 minutes, until water content is 10%.
Embodiment 6
Make as follows black tea:
(1) feedstock capture: the tealeaves of bud one leaf of the high tender degree of gathering;
(2) activation flavouring: the tealeaves of step (1) is divided in thermostatic chamber, and activation is 4 hours at 22 ℃ of temperature, until bright leaf water content is 60%;
(3) gently complete: step (2) gained tealeaves is slightly completed, and fiery temperature is 170 ℃, and fixation time is 5.5 minutes; Present following feature to water-removing leaves:
(4) knead: step (3) gained water-removing leaves with no pressure was kneaded 14 minutes, and light kneadding was twisted with the fingers 15 minutes, and weight was kneaded 15 minutes, and light kneadding was twisted with the fingers 15 minutes, and with no pressure was kneaded 12 minutes;
(5) deblock and manage bar: breaing up, manage the agglomerating tealeaves of kneading of step (4) gained straight;
(6) intermittently add the juice alcoholization: step (5) gained tealeaves was kept 15 minutes in 70 ℃ of temperature, then spreading for cooling to 60 ℃, repeat the step 3 time of this interpolation tea juice, insulation, spreading for cooling again, until the tealeaves water content is 25%; The tea juice that adds is to get black tea to soak 2 hours in the ratio of 12:100 with water, and water temperature is 60 ℃, the filtrate that the water soaking liquid filtration of gained obtains;
(7) pile-fermentation: will be stacked in bamboo basket with warm tealeaves after step (6) is processed, 15 kilograms every basket, piling high is 0.5 meter, covers tealeaves with moist byssus surperficial, and fermentation time is 48 hours, fermentation temperature is 58 ℃, tealeaves water content 25% transfers to deep yellow and brown by Huang to the leaf look, the glutinous juice of band, sliding hand sends pure fragrance;
(8) deblock again and manage bar: the tealeaves of step (7) gained being broken up, managed straight;
(9) drying: with step (8) gained tealeaves in 120 ℃ of tea curing 60 minutes, until water content is 8%.
Embodiment 7
Take the black tea of 4Kg embodiment 1 gained and the black tea of 6Kg embodiment 4 gained, mix.
Embodiment 8
Take the black tea of 5Kg embodiment 2 gained and the black tea of 5Kg embodiment 5 gained, mix.
Embodiment 9
Take the black tea of 7Kg embodiment 3 gained and the black tea of 3Kg embodiment 6 gained, mix.
Embodiment 10
Make as follows golden-flower loose tea:
(1) humidification steams tea: the Dark Green Tea 10Kg that embodiment 1 is prepared through choose whole after, making the tealeaves water content with drinking water is 18%,, soft with 100 ~ 105 ℃ of high-temperature steams steamings, steaming time 4 ~ 5 minutes;
(2) frame up: with the black tea of step (1) the gained bamboo basket of packing into, with wet cotton covering surfaces;
(3) cooling: as the tealeaves that frames up to be placed be cooled to 25 ~ 28 ℃;
(4) cultivate golden flower: cooled tealeaves is put into fermenting cellar together with bamboo basket, and fermentation temperature is 25 ~ 28 ℃, and humidity is 60 ~ 70%, and Continuous Cultivation to tealeaves surface covers with golden flower;
(5) deblock: grow dim after end, tealeaves deblocks;
(6) drying: with step (5) gained tealeaves in 45 ~ 50 ℃ of low temperature tea curing, until water content is 8 ~ 9%.
Embodiment 11
Make as follows golden-flower loose tea:
(1) humidification steams tea: the Dark Green Tea 10Kg that embodiment 5 is prepared through choose whole after, adding tea juice, to make the tealeaves water content be 25%, soft with 115 ~ 120 ℃ of high-temperature steams steamings, steaming time 2 ~ 3 minutes; The tea juice that adds is to get black tea to soak 2 hours in the ratio of 5:100 with water, and water temperature is 70 ℃, the filtrate that the water soaking liquid filtration of gained obtains;
(2) frame up: with the black tea of step (1) the gained bamboo basket of packing into, with wet cotton covering surfaces;
(3) cooling: as the tealeaves that frames up to be placed be cooled to 28 ~ 30 ℃;
(4) cultivate golden flower: cooled tealeaves is put into fermenting cellar together with bamboo basket, and fermentation temperature is 28 ~ 30 ℃, and humidity is 70 ~ 80%, and Continuous Cultivation to tealeaves surface covers with golden flower;
(5) deblock: grow dim after end, tealeaves deblocks;
(6) drying: with step (5) gained tealeaves in 55 ~ 60 ℃ of low temperature tea curing, until water content is 9 ~ 10%.
Embodiment 12
Make as follows golden-flower loose tea:
(1) humidification steams tea: the Dark Green Tea 10Kg that embodiment 7 is prepared through choose whole after, adding tea juice, to make the tealeaves water content be 21%, soft with 105 ~ 115 ℃ of high-temperature steams steamings, steaming time 3 ~ 4 minutes; The tea juice that adds is to get green tea fannings and water to soak 0.5 hour in the ratio of 20:100, and water temperature is 70 ℃, and the water soaking liquid of gained filters the filtrate that obtains;
(2) frame up: with the black tea of step (1) the gained bamboo basket of packing into, with wet cotton covering surfaces;
(3) cooling: as the tealeaves that frames up to be placed be cooled to 26 ~ 28 ℃;
(4) cultivate golden flower: cooled tealeaves is put into fermenting cellar together with bamboo basket, and fermentation temperature is 28 ~ 30 ℃, and humidity is 70 ~ 75%, and Continuous Cultivation to tealeaves surface covers with golden flower;
(5) deblock: grow dim after end, tealeaves deblocks;
(6) drying: with step (5) gained tealeaves in 55 ~ 60 ℃ of low temperature tea curing, until water content is 9 ~ 10%.
Embodiment 13
Make as follows golden-flower loose tea:
(1) preparation of Camellia nitidissima song: get the Fu brick tea tea core that grows dim luxuriant, it is broken and suitably crumb, make the Camellia nitidissima song;
(2) tidewater and steaming tea: embodiment 3 gained Dark Green Tea 10Kg after the shaping removal of impurities, are added sterilized water, and steam tea with high-temperature steam, steam tea with 105 ~ 115 ℃ of high-temperature steams, steaming time 3 ~ 4 minutes, making the tealeaves water content is 25%;
(3) cooling: that step (2) gained tealeaves is cooled to 25 ~ 28 ℃;
(4) inoculation: the Camellia nitidissima song is mixed thoroughly with the ratio of 1:30 with step (3) gained tealeaves;
(5) frame up: step (4) gained tealeaves is packed in bamboo basket, and every basket fills 2 ~ 3Kg, with wet cotton covering surfaces;
(6) induce and grow dim: the rear tealeaves that frames up is placed in fermenting cellar, and fermentation temperature is 25 ~ 28 ℃, and humidity is 60 ~ 70%, and Continuous Cultivation 5 ~ 7 days is until the tealeaves surface covers with golden flower;
(7) drying: after the end of growing dim, with 45 ~ 50 ℃ of low temperature tea curing, until water content is 8 ~ 9%;
(8) sieve tea: tealeaves after drying is crossed 60 mesh sieves, to remove the inoculation fannings, obtain the complete golden-flower loose tea finished product of bar shaped.
Embodiment 14
Make as follows golden-flower loose tea:
(1) preparation of Camellia nitidissima song: get the Fu brick tea tea core that grows dim luxuriant, it is broken and suitably crumb, make the Camellia nitidissima song;
(2) tidewater and steaming tea: embodiment 4 gained Dark Green Tea 10Kg after the shaping removal of impurities, are added sterilized water, and steam tea with high-temperature steam, steam tea with 114 ~ 120 ℃ of high-temperature steams, steaming time 2 ~ 3 minutes, making the tealeaves water content is 20%;
(3) cooling: that step (2) gained tealeaves is cooled to 27 ~ 30 ℃;
(4) inoculation: the Camellia nitidissima song is mixed thoroughly with the ratio of 1:60 with step (3) gained tealeaves;
(5) frame up: step (4) gained tealeaves is packed in bamboo basket, and every basket fills 2 ~ 3Kg, with wet cotton covering surfaces;
(6) induce and grow dim: the rear tealeaves that frames up is placed in fermenting cellar, and fermentation temperature is 28 ~ 30 ℃, and humidity is 70 ~ 80%, and Continuous Cultivation 5 ~ 7 days is until the tealeaves surface covers with golden flower;
(7) drying: after the end of growing dim, with 55 ~ 60 ℃ of low temperature tea curing, until water content is 8 ~ 9%;
(8) sieve tea: tealeaves after drying is crossed 60 mesh sieves, to remove the inoculation fannings, obtain the complete golden-flower loose tea finished product of bar shaped.
Embodiment 15
Make as follows golden-flower loose tea:
(1) preparation of Camellia nitidissima song: get the Fu brick tea tea core that grows dim luxuriant, it is broken and suitably crumb, make the Camellia nitidissima song;
(2) tidewater and steaming tea: embodiment 8 gained Dark Green Tea 10Kg after the shaping removal of impurities, are added sterilized water, and steam tea with high-temperature steam, steam tea with 100 ~ 108 ℃ of high-temperature steams, steaming time 4 ~ 5 minutes, making the tealeaves water content is 18%;
(3) cooling: that step (2) gained tealeaves is cooled to 26 ~ 28 ℃;
(4) inoculation: the Camellia nitidissima song is mixed thoroughly with the ratio of 1:80 with step (3) gained tealeaves;
(5) frame up: step (4) gained tealeaves is packed in bamboo basket, and every basket fills 2 ~ 3Kg, with wet cotton covering surfaces;
(6) induce and grow dim: the rear tealeaves that frames up is placed in fermenting cellar, and fermentation temperature is 25 ~ 27 ℃, and humidity is 65 ~ 70%, and Continuous Cultivation 5 ~ 7 days is until the tealeaves surface covers with golden flower;
(7) drying: after the end of growing dim, with 50 ~ 55 ℃ of low temperature tea curing, until water content is 9 ~ 10%;
(8) sieve tea: tealeaves after drying is crossed 60 mesh sieves, to remove the inoculation fannings, obtain the complete golden-flower loose tea finished product of bar shaped.
Embodiment 16
Make as follows golden-flower loose tea:
(1) preparation of golden flower bacterium bacteria suspension:
1) purifies and separates of the loose capsule bacterium of coronoid process: with the golden flower particle of full grains on sterile needle picking Fu brick tea, and be inoculated in the PDA agar medium that adds 10% Dark Green Tea tea juice, be cultured to animated period in 30 ℃, rule with aseptic inoculation ring picking golden flower and cultivate 2 ~ 3 times, obtain the loose capsule bacterium of coronoid process after purifying;
2) the eurotium cristatum spore suspension preparation is determined with concentration; The coronoid process of the picking purifying capsule bacterium bacterium colony that falls apart is seeded to and adds in improvement PDA fluid nutrient medium, 25 ~ 28 ℃ of standing cultivations 2 ~ 3 days, and ℃ cultivated 7 ~ 10 days temperature to 30 ~ 32 that then raise, and makes spore suspension concentration be controlled at 107 ~ 108/milliliter; Described improvement PDA fluid nutrient medium is for adding the PDA fluid nutrient medium of 10% tea juice, 16% sucrose, 10%NaCl; The tea juice that adds is to get Dark Green Tea fannings and water to soak 0.8 hour in the ratio of 20:100, and water temperature is 75 ℃, and the water soaking liquid of gained filters the filtrate that obtains;
(2) dilution of bacteria suspension: bacteria suspension with 100 times of sterilized water dilutions, must be inoculated with golden flower bacterium liquid;
(3) inoculation: golden flower bacterium liquid is inoculated on the described Dark Green Tea tealeaves of embodiment 6, and inoculum concentration is 0.20 ml/g of tealeaves;
(4) tea curing: with 65 ~ 70 ℃ of tea curing, until the tealeaves water content is between 18 ~ 20%;
(5) induce and grow dim: tealeaves is placed in the fermenting cellar fermentation 2 days of 25 ~ 28 ℃ of humidity 80 ~ 85%, temperature, then regulates and controls to 28 ~ 30 ℃ of humidity 70 ~ 75%, temperature to continue fermentation, until the tealeaves surface covers with golden flower;
(6) drying: after the end of growing dim, with 45 ~ 50 ℃ of low temperature tea curing, until water content is 8 ~ 9%.
Embodiment 17
Make as follows golden-flower loose tea:
(1) preparation of golden flower bacterium bacteria suspension:
1) purifies and separates of the loose capsule bacterium of coronoid process: with the golden flower particle of full grains on sterile needle picking Fu brick tea, and be inoculated in the PDA agar medium that adds 12% Dark Green Tea tea juice, be cultured to animated period in 29 ℃, rule with aseptic inoculation ring picking golden flower and cultivate 2 ~ 3 times, obtain the loose capsule bacterium of coronoid process after purifying;
2) the eurotium cristatum spore suspension preparation is determined with concentration; The coronoid process of the picking purifying capsule bacterium bacterium colony that falls apart is seeded to and adds in improvement PDA fluid nutrient medium, 25 ~ 28 ℃ of standing cultivations 2 ~ 3 days, and ℃ cultivated 7 ~ 10 days temperature to 30 ~ 32 that then raise, and makes spore suspension concentration be controlled at 107 ~ 108/milliliter; Described improvement PDA fluid nutrient medium is for adding the PDA fluid nutrient medium of 15% tea juice, 20% sucrose, 12%NaCl; The tea juice that adds is to get green tea and water to soak 0.5 hour in the ratio of 10:100, and water temperature is 65 ℃, and the water soaking liquid of gained filters the filtrate that obtains;
(2) dilution of bacteria suspension: bacteria suspension with 100 times of sterilized water dilutions, must be inoculated with golden flower bacterium liquid;
(3) inoculation: golden flower bacterium liquid is inoculated on the described Dark Green Tea tealeaves of embodiment 2, and inoculum concentration is 0.25 ml/g of tealeaves;
(4) tea curing: with 65 ~ 70 ℃ of tea curing, until the tealeaves water content is between 22 ~ 25%;
(5) induce and grow dim: tealeaves is placed in the fermenting cellar fermentation 2 days of 25 ~ 28 ℃ of humidity 80 ~ 85%, temperature, then regulates and controls to 28 ~ 30 ℃ of humidity 70 ~ 75%, temperature to continue fermentation, until the tealeaves surface covers with golden flower;
(6) drying: after the end of growing dim, with 55 ~ 60 ℃ of low temperature tea curing, until water content is 8 ~ 9%.
Embodiment 18
Make as follows golden-flower loose tea:
(1) preparation of golden flower bacterium bacteria suspension:
1) purifies and separates of the loose capsule bacterium of coronoid process: with the golden flower particle of full grains on sterile needle picking Fu brick tea, and be inoculated in the PDA agar medium that adds 15% Dark Green Tea tea juice, be cultured to animated period in 28 ℃, rule with aseptic inoculation ring picking golden flower and cultivate 2 ~ 3 times, obtain the loose capsule bacterium of coronoid process after purifying;
2) the eurotium cristatum spore suspension preparation is determined with concentration; The coronoid process of the picking purifying capsule bacterium bacterium colony that falls apart is seeded to and adds in improvement PDA fluid nutrient medium, 25 ~ 28 ℃ of standing cultivations 2 ~ 3 days, and ℃ cultivated 7 ~ 10 days temperature to 30 ~ 32 that then raise, and makes spore suspension concentration be controlled at 107 ~ 108/milliliter; Described improvement PDA fluid nutrient medium is for adding the PDA fluid nutrient medium of 12% tea juice, 15% sucrose, 15%NaCl; The tea juice that adds is to get black tea to soak 2 hours in the ratio of 5:100 with water, and water temperature is 65 ℃, the filtrate that the water soaking liquid filtration of gained obtains;
(2) dilution of bacteria suspension: bacteria suspension with 100 times of sterilized water dilutions, must be inoculated with golden flower bacterium liquid;
(3) inoculation: golden flower bacterium liquid is inoculated on the described Dark Green Tea tealeaves of embodiment 9, and inoculum concentration is 0.24 ml/g of tealeaves;
(4) tea curing: with 65 ~ 70 ℃ of tea curing, until the tealeaves water content is between 20 ~ 24%;
(5) induce and grow dim: tealeaves is placed in the fermenting cellar fermentation 2 days of 25 ~ 28 ℃ of humidity 80 ~ 85%, temperature, then regulates and controls to 28 ~ 30 ℃ of humidity 70 ~ 75%, temperature to continue fermentation, until the tealeaves surface covers with golden flower;
(6) drying: after the end of growing dim, with 50 ~ 55 ℃ of low temperature tea curing, until water content is 9 ~ 10%.
, full grains luxuriant by embodiment 10-18 gained golden-flower loose tea profile exquisite, golden flower, and golden flower is evenly distributed, and through judging, brews rear fragrance pure, and the glow of soup look is and glossy, and flavour is mellow.
Claims (10)
1. a golden-flower loose tea, is characterized in that, the Dark Green Tea that adopts the tealeaves by the simple bud of the tender degree of height and/or bud one leaf to make is prepared from, and the preparation method of described Dark Green Tea comprises the steps:
(1) feedstock capture: the tealeaves of the simple bud of the high tender degree of gathering and/or bud one leaf;
(2) activation flavouring: the tealeaves of step (1) is divided in thermostatic chamber, activated 4 ~ 5 hours at 20 ~ 30 ℃ of temperature, until bright leaf water content is 50 ~ 60%;
(3) gently complete: step (2) gained tealeaves is slightly completed, and fiery temperature is 150 ~ 200 ℃, and fixation time is 5 ~ 6 minutes;
(4) knead: step (3) gained water-removing leaves with no pressure was kneaded 10 ~ 15 minutes, and light kneadding was twisted with the fingers 10 ~ 15 minutes, and weight was kneaded 10 ~ 15 minutes, gentlier kneadding was twisted with the fingers 10 ~ 15 minutes, and with no pressure was kneaded 10 ~ 15 minutes;
(5) deblock and manage bar: breaing up, manage the agglomerating tealeaves of kneading of step (4) gained straight;
(6) intermittently add the juice alcoholization: spray the tea juice of tealeaves weight 2% ~ 5% in step (5) gained tealeaves, kept 15 ~ 30 minutes in 55 ~ 70 ℃ of temperature, then spreading for cooling to 50 ~ 60 ℃, repeat this step 1 ~ 3 time, to the tealeaves water content be 25 ~ 35%;
(7) pile-fermentation: will be stacked in bamboo basket with warm tealeaves after step (6) is processed, and cover tealeaves with moist byssus surperficial, simple bud tea leaf fermentation parameter: fermentation temperature 50-60 ℃, tealeaves water content 25 ~ 35%, fermentation time 24 ~ 48 hours; One bud one leaf tea fermentation parameter: fermentation temperature 50-60 ℃, tealeaves water content 25 ~ 35%, fermentation time 48 ~ 72 hours; Fermenting to tealeaves leaf look transfers to deep yellow or brown by Huang, the glutinous juice of band, and sliding hand sends pure fragrance;
(8) deblock again and manage bar: the tealeaves of step (7) gained being broken up, managed straight;
(9) drying: with step (8) gained tealeaves in 100 ~ 120 ℃ of tea curing 40 ~ 60 minutes, until water content is 8 ~ 10%.
2. golden-flower loose tea according to claim 1, is characterized in that the middle simple bud tea leaf fermentation parameter of preparation method's step (7) of described Dark Green Tea is 50 ℃ of fermentation temperatures, fermentation time 36 hours, tealeaves water content 30%.
3. golden-flower loose tea according to claim 1 is characterized in that in preparation method's step (7) of described Dark Green Tea, bud one a leaf tea fermentation parameter is that fermentation temperature is 60 ℃, fermentation time 56 hours, tealeaves water content 35%.
4. golden-flower loose tea according to claim 1 is characterized in that in preparation method's step (7) of described Dark Green Tea 14 ~ 16 kilograms of the in-built tealeaves of every bamboo basket, and piling high is 0.3 ~ 0.5 meter.
5. golden-flower loose tea according to claim 1, it is characterized in that tea juice described in preparation method's step (6) of described Dark Green Tea for black tea or green tea and water by the ratio immersion of 5 ~ 20:100 0.5 ~ 2 hour, the filtrate that the water soaking liquid filtration of gained obtains.
6. according to claim 1-5 arbitrary described golden-flower loose teas, is characterized in that, the preparation method of described golden-flower loose tea comprises the steps:
(1) humidification steams tea: with the arbitrary described Dark Green Tea of claim 1 to 5 through choose whole after, adding tea juice or drinking water, to make the tealeaves water content be 18 ~ 25%, steams soft with high-temperature steam;
(2) frame up: with the black tea of step (1) the gained bamboo basket of packing into, with wet cotton covering surfaces;
(3) cooling: as the tealeaves that frames up to be placed be cooled to 25 ~ 30 ℃;
(4) cultivate golden flower: cooled tealeaves is put into fermenting cellar together with bamboo basket, and fermentation temperature is 25 ~ 30 ℃, and humidity is 60 ~ 80%, and Continuous Cultivation to tealeaves surface covers with golden flower;
(5) deblock: grow dim after end, tealeaves deblocks;
(6) drying: with step (5) gained tealeaves in 45 ~ 60 ℃ of low temperature tea curing, until water content is 8 ~ 10%.
7. according to claim 1-5 arbitrary described golden-flower loose teas, is characterized in that, the preparation method of described golden-flower loose tea comprises the steps:
(1) preparation of Camellia nitidissima song: get the Fu brick tea tea core that grows dim luxuriant, it is broken and suitably crumb, make the Camellia nitidissima song;
(2) tidewater and steam tea: to the arbitrary described Dark Green Tea of claim 1 to 5 through choose whole after, add sterilized water, and steam tea with high-temperature steam, make the tealeaves water content between 18 ~ 25%;
(3) cooling: that step (2) gained tealeaves is cooled to 25 ~ 30 ℃;
(4) inoculation: the Camellia nitidissima song is mixed thoroughly with the ratio of 1:30 ~ 80 with step (3) gained tealeaves;
(5) frame up: 1 ~ 3 kilogram of step (4) gained tealeaves is packed in bamboo basket, with wet cotton covering surfaces;
(6) induce and grow dim: the rear tealeaves that frames up is placed in fermenting cellar, and fermentation temperature is 25 ~ 30 ℃, and humidity is 60 ~ 80%, and Continuous Cultivation 5 ~ 7 days is until the tealeaves surface covers with golden flower;
(7) drying: after the end of growing dim, with 45 ~ 60 ℃ of tea curing, until water content is 8 ~ 10%;
(8) sieve tea: tealeaves after drying is crossed 60 mesh sieves, to remove the inoculation fannings, obtain the complete golden-flower loose tea finished product of bar shaped.
8. according to claim 1-5 arbitrary described golden-flower loose teas, is characterized in that, the preparation method of described golden-flower loose tea comprises the steps:
(1) preparation of golden flower bacterium bacteria suspension:
1) purifies and separates of the loose capsule bacterium of coronoid process;
2) the eurotium cristatum spore suspension preparation is determined with concentration; The coronoid process of the picking purifying capsule bacterium bacterium colony that falls apart is seeded to and adds in improvement PDA fluid nutrient medium, 28 ℃ of standing cultivations 2 ~ 3 days, and ℃ cultivated 7 ~ 10 days temperature to 30 ~ 32 that then raise, and makes spore suspension concentration be controlled at 107 ~ 108/milliliter; Described improvement PDA fluid nutrient medium is for adding the PDA fluid nutrient medium of 10 ~ 15% tea juice, 15 ~ 20% sucrose, 10 ~ 15%NaCl;
(2) dilution of bacteria suspension: bacteria suspension with 100 times of sterilized water dilutions, must be inoculated with golden flower bacterium liquid;
(3) inoculation: golden flower bacterium liquid is inoculated on the arbitrary described Dark Green Tea tealeaves of claim 1 to 5, and inoculum concentration is 0.20 ~ 0.25 ml/g of tealeaves;
(4) tea curing: with 65 ~ 70 ℃ of tea curing, until the tealeaves water content is between 18 ~ 25%;
(5) induce and grow dim: tealeaves is placed in the fermenting cellar fermentation 2 days of 25 ~ 28 ℃ of humidity 80 ~ 85%, temperature, then regulates and controls to 28 ~ 30 ℃ of humidity 70 ~ 75%, temperature to continue fermentation, until the tealeaves surface covers with golden flower;
(6) drying: after the end of growing dim, with 45 ~ 60 ℃ of low temperature tea curing, until water content is 8 ~ 10%.
9. golden-flower loose tea according to claim 6, it is characterized in that tea juice described in preparation method's step (1) of described golden-flower loose tea for black tea or green tea and water by the ratio immersion of 5 ~ 20:100 0.5 ~ 2 hour, the filtrate that the water soaking liquid filtration of gained obtains.
10. golden-flower loose tea according to claim 8, it is characterized in that tea juice described in preparation method's step (1) of described golden-flower loose tea for black tea or green tea and water by the ratio immersion of 5 ~ 20:100 0.5 ~ 2 hour, the filtrate that the water soaking liquid filtration of gained obtains.
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