CN103229859A - Method for processing high-aroma flat-shaped black tea - Google Patents
Method for processing high-aroma flat-shaped black tea Download PDFInfo
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- CN103229859A CN103229859A CN2013101497407A CN201310149740A CN103229859A CN 103229859 A CN103229859 A CN 103229859A CN 2013101497407 A CN2013101497407 A CN 2013101497407A CN 201310149740 A CN201310149740 A CN 201310149740A CN 103229859 A CN103229859 A CN 103229859A
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Abstract
The invention provides a method for processing high-aroma flat-shaped black tea. The method comprises the following steps of: by taking one-bud one-leaf or one-bud two-leaf early uncoiled fresh leaves as raw materials, roasting, withering, twisting, twisting, shaping, moistening, drying and extracting the aroma, so that the processing is finished. The flat-shaped black tea is the novel black tea created in recent years, the refining green (aroma increasing) technology is performed in the withering process, so that the aroma quality and taste quality of the tea are improved, and the quality of the flat-shaped black tea is improved. By adopting the high-aroma flat-shaped black tea processed in the technology, according to the sensory evaluation and analysis, the appearance of the black tea is like dragon well tea, and the black tea is mellow and brisk in taste and high in aroma and has flower and fruit aroma. The processed tea is healthy and environment friendliness is realized, and no chemical reagent is used; the fresh tea leaves are treated by adopting the novel green-refining technology, so that the tea has the flower and fruit aroma; and moreover, the flat-shaped black tea has the flat and straight appearance characteristics like the dragon well tea.
Description
Technical field
The invention belongs to the Tea Processing technical field, be specifically related to a kind of processing method of high-quality slender joss stick flat black tea.
Background technology
Black tea is the teas of present output in the world and consumption figure maximum.Though China is green tea big producing country, black tea is one of six big teas of China, occupies important economic status in national tea economy.Especially in recent years, China's black tea industry developed growth rapidly, and output and the output value are soaring year by year.According to statistics, black tea output had reached 11.4 ten thousand tons in 2011, accounted for 7% of national tea yield, had increased by 2.6 ten thousand tons than 2010.The good impetus that both production and marketing thrive has inspired the appearance of black tea fresh combatants.The phenomenon of " transformation of the way black tea " appears in a lot of tea districts, as Wu Gaihong, green red, the Bai Gaihong etc. that changes.Also have some tea districts to formulate out New School's black tea, infuse new blood for the black tea industry development again.
The black tea industry is development at top speed throughout the country, and green tea Da Sheng Zhejiang also has been filled with the black tea tide, and cities and counties such as Songyang, dragon's fountain, Shaoxing have successively carried out black tea trial-production.Even black tea is also being set about developing by the tea processing factory of a few family in Hangzhou, and be Dragon Well tea black tea.Dragon Well tea black tea goes on the market at present, but endoplasm is not good enough, and what performance was especially outstanding is exactly flavouring essence quality---and fragrance is not high.Tracing it to its cause, mainly is that processing method is imappropriate.Be the Zhejiang of main product with the flat famous green tea, flat black tea pushed away and be key product, the essential processing technology of improving flat black tea.
Summary of the invention
In view of the defective that existing flat black tea process technology exists, the invention provides a kind of processing method of high-quality slender joss stick flat black tea, be achieved through the following technical solutions,
(1) just opening up bright leaf with a bud one leaf or two leaves and a bud is raw material;
(2) it is blue or green that raw material carries out the appropriateness refining, can promote that fragrance forms.Generally speaking, need carry out refining green grass or young crops 2-3 time.When refining was blue or green, environment temperature must not be higher than 30 ℃, and the blue or green time of each refining must not surpass 5min.The blue or green appropriateness of refining is that limb is red slightly, and blue or green gas disappears;
(3) the refining leafiness with step (2) gained places the chamber of withering to wither, and 22-28 ℃ of control indoor temperature is wet
Degree 50-70%.The appropriateness of withering is for the leaf look dark green, and the stalk folding constantly;
(4) knead the withering leaf of step (3) gained, adopt the pressuring method of " light-heavy-light " to knead, the time of kneading must not be above 1 hour;
(5) leaf of kneading with step (4) gained is placed on the fermenting cellar fermentation, 25-30 ℃ of control fermentation temperature, and humidity 80-95%, fermentation time was control 3-5 hour;
(6) step (5) gained fermentated leaves is placed on shaping in the stir-frying machine for famous tea, temperature is controlled at 220-240 ℃, and the frying time is no more than 5 minutes;
(7) with the wet cloth humidification of the shaping leaf of step (6) gained, or adopt the atomizing type humidification, so that moisture reaches new equalization point;
(8) the shaping leaf of step (7) gained is placed on drying in the stir-frying machine for famous tea, temperature is controlled at 140-150 ℃, is no more than 4 minutes drying time;
(9) the shaping leaf with step (8) gained is placed in the fragrance extracting machine, 80-90 ℃ of following answering fiery 0.5-1.5 hour, finishes processing.
Flat black tea is the black tea of formulating in recent years, and the normal processing technology that adopts is bright leaf-wither-knead-ferment-shaping-drying.Main to plant the bright leaf of tea tree breed be raw material with Zhejiang in the present invention, by refining blue or green (flavouring technology) in the process of withering, improving tea aroma quality and flavour quality, and then promotes the flat black tea quality.Adopt the high-quality slender joss stick flat black tea of the technology of the present invention processing, analyze through the sensory review and learn, be similar to Dragon Well tea outward, flavour alcohol is refreshing, and fragrance is high long, and wounded in the battle fruital.Tealeaves after the present invention's processing does not use any chemical reagent, health environment-friendly; Adopt the blue or green new technology of refining to handle the bright leaf of tea, impelling into tea set has flowers and fruits perfume (or spice); Flat black tea has flat, flat, the straight resemblance like Longjing tea.
The specific embodiment
The present invention is further described in conjunction with the embodiments.
Embodiment 1
1, be raw material with a bud one leaf turtledove hole bright leaf of kind of tea.
2, must not be higher than 30 ℃ of conditions in environment temperature and refine green grass or young crops, refine blue or green 4min at every turn.Refining is blue or green red slightly to limb, and blue or green gas disappears.
3, the refining leafiness of step 2 gained is put in the chamber of withering withered, 25 ℃ of control indoor temperatures and humidity 56%.The appropriateness of withering is for the leaf look dark green, and the stalk folding constantly.
4, knead the withering leaf of step 3 gained.Adopt the pressuring method of " light-heavy-light " to knead, knead 40min.
5, the leaf of kneading with step 4 gained is placed on the fermenting cellar fermentation, 28 ℃ of control fermentation temperatures and humidity 80%, and fermentation time is at control 4h.
6, step 5 gained fermentated leaves is placed on shaping in the stir-frying machine for famous tea, temperature is controlled at 220 ℃, frying 4min.
7, with the wet cloth humidification of the shaping leaf of step 6 gained, so that stalk leaf moisture reaches new equalization point.
8, the shaping leaf of step 7 gained is placed on drying in the stir-frying machine for famous tea, temperature is controlled about 140 ℃, is no more than 4min drying time.
9, the sample with step 8 gained is placed in the fragrance extracting machine, at 90 ℃ of down multiple fiery 1h.
Embodiment 2
1, be raw material with the bright leaf of a bud one Ye Wuniu early morning tea.
2, must not be higher than 30 ℃ of conditions in environment temperature and refine green grass or young crops, refine blue or green 3min at every turn.Refining is blue or green red slightly to limb, and blue or green gas disappears.
3, the refining leafiness of step 2 gained is put in the chamber of withering withered, 25 ℃ of control indoor temperatures and wet
Degree 56%.The appropriateness of withering is for the leaf look dark green, and the stalk folding constantly.
4, knead the withering leaf of step 3 gained.Adopt the pressuring method of " light-heavy-light " to knead, knead 40min.
5, the leaf of kneading with step 4 gained is placed on the fermenting cellar fermentation, 28 ℃ of control fermentation temperatures and humidity 80%, and fermentation time is at control 4h.
6, step 5 gained fermentated leaves is placed on shaping in the stir-frying machine for famous tea, temperature is controlled at 220 ℃, fries
4min processed.
7, with the wet cloth humidification of the shaping leaf of step 6 gained, so that stalk leaf moisture reaches new equalization point.
8, the shaping leaf of step 7 gained is placed on drying in the stir-frying machine for famous tea, temperature is controlled about 140 ℃, is no more than 4min drying time.
9, the sample with step 8 gained is placed in the fragrance extracting machine, at 90 ℃ of down multiple fiery 0.8h.
Embodiment 3
1, be raw material with the bright leaf of 43 kinds of tea of a bud one leaf Dragon Well tea.
2, must not be higher than 30 ℃ of conditions in environment temperature and refine green grass or young crops, refine blue or green 4min at every turn.Refining is blue or green red slightly to limb, and blue or green gas disappears.
3, the refining leafiness of step 2 gained is put in the chamber of withering withered, 25 ℃ of control indoor temperatures and humidity 56%.The appropriateness of withering is for the leaf look dark green, and the stalk folding constantly.
4, knead the withering leaf of step 3 gained.Adopt the pressuring method of " light-heavy-light " to knead, knead 40min.
5, the leaf of kneading with step 4 gained is placed on the fermenting cellar fermentation, 28 ℃ of control fermentation temperatures and humidity 80%, and fermentation time is at control 3.5h.
6, step 5 gained fermentated leaves is placed on shaping in the stir-frying machine for famous tea, temperature is controlled at 220 ℃, fries
4min processed.
7, with the wet cloth humidification of the shaping leaf of step 6 gained, so that stalk leaf moisture reaches new equalization point.
8, the shaping leaf of step 7 gained is placed on drying in the stir-frying machine for famous tea, temperature is controlled about 140 ℃, is no more than 4min drying time.
9, the sample with step 8 gained is placed in the fragrance extracting machine, at 90 ℃ of down multiple fiery 1h.
Embodiment 4
Carry out the sensory review with example 1,2,3 prepared black tea samples with to (common process processing) in the same old way, the results are shown in Table 1. by review result as can be known, adopting 3 black tea of the technology of the present invention processing is floral type, and contrast has fragrant and sweet.This shows that high-quality slender joss stick flat black tea product has more advantage in the like product competition.
Claims (2)
1. the processing method of a high-quality slender joss stick flat black tea is characterized in that, be achieved through the following technical solutions,
(1) just opening up bright leaf with a bud one leaf or two leaves and a bud is raw material;
(2) it is blue or green that raw material carries out 2-3 refining, and when refining was blue or green, environment temperature must not be higher than 30 ℃, and the blue or green time of each refining must not surpass 5 minutes, and the blue or green appropriateness of refining is that limb is red slightly, and blue or green gas disappears;
(3) the refining leafiness with step (2) gained places the chamber of withering to wither, 22-28 ℃ of control indoor temperature, humidity 50-70%;
(4) knead the withering leaf of step (3) gained, adopt the pressuring method of " light-heavy-light " to knead, the time of kneading must not be above 1 hour;
(5) leaf of kneading with step (4) gained is placed on the fermenting cellar fermentation, 25-30 ℃ of control fermentation temperature, and humidity 80-95%, fermentation time was control 3-5 hour;
(6) step (5) gained fermentated leaves is placed on shaping in the stir-frying machine for famous tea, temperature is controlled at 220-240 ℃, and the frying time is no more than 5 minutes;
(7) with the wet cloth humidification of the shaping leaf of step (6) gained, or adopt the atomizing type humidification, so that moisture reaches new equalization point;
(8) the shaping leaf of step (7) gained is placed on drying in the stir-frying machine for famous tea, temperature is controlled at 140-150 ℃, is no more than 4 minutes drying time;
(9) the shaping leaf with step (8) gained is placed in the fragrance extracting machine, 80-90 ℃ of following answering fiery 0.5-1.5 hour, finishes processing.
2. the processing method of a kind of high-quality slender joss stick flat black tea according to claim 1 is characterized in that, the appropriateness that step (3) is withered is that the leaf look dark green, and the stalk folding constantly.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749747A (en) * | 2013-12-30 | 2014-04-30 | 福建省农业科学院茶叶研究所 | Method for machining flower-fragrance black tea in low-temperature compounding mode |
| CN104430967A (en) * | 2014-11-04 | 2015-03-25 | 中国农业科学院茶叶研究所 | Processing method of aromatic black tea |
| CN106922856A (en) * | 2015-12-31 | 2017-07-07 | 贵州省凤冈县田坝魅力黔茶有限公司 | A kind of processing method of flat black tea |
| CN107156338A (en) * | 2017-05-25 | 2017-09-15 | 平利县田珍茶业有限责任公司 | A kind of processing method for combining black tea |
| CN108135199A (en) * | 2015-10-15 | 2018-06-08 | 荷兰联合利华有限公司 | The production method of tea product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773169A (en) * | 2009-01-08 | 2010-07-14 | 叶有奇 | Processing of flavour enhancement of flat green tea |
| CN102429053A (en) * | 2011-12-08 | 2012-05-02 | 黄山毛峰茶业集团有限公司 | Flat black tea (Black Jinkui) and making process thereof |
| CN102511572A (en) * | 2011-12-17 | 2012-06-27 | 安徽省农业科学院茶叶研究所 | Method for processing high-fragrance curly black tea |
-
2013
- 2013-04-26 CN CN2013101497407A patent/CN103229859A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773169A (en) * | 2009-01-08 | 2010-07-14 | 叶有奇 | Processing of flavour enhancement of flat green tea |
| CN102429053A (en) * | 2011-12-08 | 2012-05-02 | 黄山毛峰茶业集团有限公司 | Flat black tea (Black Jinkui) and making process thereof |
| CN102511572A (en) * | 2011-12-17 | 2012-06-27 | 安徽省农业科学院茶叶研究所 | Method for processing high-fragrance curly black tea |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749747A (en) * | 2013-12-30 | 2014-04-30 | 福建省农业科学院茶叶研究所 | Method for machining flower-fragrance black tea in low-temperature compounding mode |
| CN103749747B (en) * | 2013-12-30 | 2015-09-23 | 福建省农业科学院茶叶研究所 | The method of the compound processing black tea with flower fragrance of a kind of low temperature |
| CN104430967A (en) * | 2014-11-04 | 2015-03-25 | 中国农业科学院茶叶研究所 | Processing method of aromatic black tea |
| CN108135199A (en) * | 2015-10-15 | 2018-06-08 | 荷兰联合利华有限公司 | The production method of tea product |
| CN106922856A (en) * | 2015-12-31 | 2017-07-07 | 贵州省凤冈县田坝魅力黔茶有限公司 | A kind of processing method of flat black tea |
| CN106922856B (en) * | 2015-12-31 | 2020-05-05 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method of flat black tea |
| CN107156338A (en) * | 2017-05-25 | 2017-09-15 | 平利县田珍茶业有限责任公司 | A kind of processing method for combining black tea |
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Application publication date: 20130807 |