CN103300175A - Green brick tea fermentation method - Google Patents
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Abstract
The invention provides a green brick tea fermentation method. The method comprises the following steps of: tea leaf raw material pre-processing, water adding, pile fermenting, tea turning, stacking, digging, drying and aging, wherein 1 water adding-pile fermenting: namely adding water to enable the water content of green tea to reach 32%-48%, carrying out the first pile fermenting, laying the tea into 3-4 layers with the height of 0.5m for pile fermenting, and spraying water layer by layer; and naturally fermenting the green tea in 34-48 hours after adding water into the piled tea, wherein the pile temperature is 45-69 DEG C; 2, tea turning: namely, first tea turning, second tea turning and third tea turning; 3, stacking; and 4 aging. Compared with the prior art, the method beneficial for improving the tea leave quality and extract, so that a green brick tea product has a mellow taste and red and transparent liquor color, can be quickly brewed, and has brewing and decocting durability and a unique green brick tea aged fragrance and flavor.
Description
Technical field
The present invention relates to a kind of fermentation process of black tea, particularly relate to a kind of fermentation process of green brick tea.
Background technology
Green brick tea mainly originates in Zhao Liqiao sheep building, Chibi hole area (front title Pu boundary) in Hubei; The history of the existing centuries of large-scale production.Tea juice is distinguished the flavor of dense good to eat, and fragrance is unique, returns sweet meaningful.The profile of blue bricks is various, and color and luster green grass or young crops is brown, and fragrance is pure, soup look reddish yellow, and flavour is aromatic.Drink green brick tea, quenching one's thirst except promoting the production of body fluid, also have and pure and freshly refresh oneself, help digest the effects such as sterilization antidiarrheal.Mainly sell to the Northwests such as the Inner Mongol.Make raw material with old blue or green tea, repressed forming, the old blue or green tea place of production is mainly in Chibi of Xianning Prefecture, Hubei Province, the counties such as Xianning, Tong Shan, Chongyang, Tongcheng; Now mainly be to concentrate as the green brick tea in original producton location take Chibi City Zhao Liqiao, Yang Lou hole to process, because its unique flavor, mouthfeel is pure and mild, the soup look orange red is transparent, and have unique aged aroma and enjoy lofty status in the black tea culture history of China, so far the centuries that enjoyed a good market both at home and abroad is contained for a long time and is not waned.
But because zymotechnique for a long time mainly is experience production by the people, product is having very large difference qualitatively, how to guarantee that the green brick tea endoplasm is stable, is the problem that will solve in the present green brick tea production.
Summary of the invention
That the object of the invention just provides and a kind ofly processes simple, processing ease, can produce is stable, unique flavor, mouthfeel are pure and mild, the fermentation process of soup look orange red transparent green brick tea.
Technical scheme of the present invention is:
A kind of fermentation process of green brick tea comprises step: water → wet heap → turn over tea → bunch → dig a hole → drying → ageing, is wherein just processed → added to tea raw material
1) adds water → wet heap
Add water and make blue or green tea moisture content reach wet heap 38% ~ 42% first time, raft fermentation minute 4 ~ 5 layers of shop tea, floor height 0.5m, successively spray water; Tealeaves adds behind the water 34 ~ 48 hours, enters the spontaneous fermentation process, and the heap temperature is at 45 ~ 69 ℃;
2) turn over tea
Turn over for the first time tea: carry out in 5 ~ 13 days at wet heap; 50 ~ 55 ℃ of heap temperature; Moisture content is 30% ~ 35%;
Turn over for the second time tea: after turning over tea for the first time, carried out in 7 ~ 12 days; Moisture content is 28% ~ 33%; The heap temperature is below 45 ℃;
Turn over for the third time tea: after turning over tea for the second time, carried out in 7 ~ 10 days; Moisture content 18% ~ 24%; The heap temperature is below 35 ℃;
3) bunch
Moisture content has been down to below 20%, and with the fermented tea bunch, raft can natural subsidence compresses behind the bunch, Wen Du＜=35 ℃, 3 ~ 4 days duration;
4) ageing
All large stack temperatures will drop to environment temperature behind the tealeaves bunch, and at this moment remaining moisture content dug through immediately wind-tunnel and ventilated by natural drying in the tealeaves; Through approximately 100 ~ 180 days natural drying, ageing, tea moisture can produced brick tea below 12% ~ 14%.
Tea raw material just is treated to: gather with the red stalk of growing current season, length at 30 ~ 40 centimetres; Evenly well-done through sorting impurity, cylinder or the pot green grass or young crops of stopping, through rubbing rollings, baking or shining dry and finish, it is between 18% ~ 25% that the front old blue or green tea of fermentation includes magma moisture content again.
Ventilation hole is divided into perpendicular hole, main hole, Zi Dong; Perpendicular hole is dug under tea heap center upper portion is vertical, and the bottom communicates with main hole; Dig through at tea heap bottom level in main hole; Sub-hole distributes in inwall both sides, main hole, and perforations that link to each other with sub-hole within another main hole, approximately 2.5 meters at Zi Dong interval, and whole tea is piled inside and has been formed a circulation of air net standard, that extend in all direction after finishing.
The quality of fermented tea was better when relative temperature was higher when temperature mainly was fermentation to the impact of fermenting.Adding water mainly is to make the water content of tealeaves reach reasonable value, raft tealeaves adds behind the water 34 ~ 48 hours and begins to heat up and enters the spontaneous fermentation process, intensification is slow, the low system of temperature adds the water deficiency, it is excessive that the high system of quick heating, temperature adds water, the two all is unfavorable for fermented quality, and the applicant finds that the heap temperature is between 45 ~ 69 ℃, according to the slow lifting of attenuation degree within normally adding the water number value, within this number range, detect the every endoplasm index of tealeaves best.
When ageing, through the increase oxygen that burrows, be conducive to the oxidation of polyphenol substance, can make the how oxidized formation theaflavin of catechin, thearubigin and theabrownin; Increase extract.
Along with the process of storage and aging is carried out, amino acid can further change into the materials such as fragrance; Be conducive to like this that fragrance is pure, flavour is aromatic.
The present invention compares with present technology, is of value to and improves tea quality and extract (seeing the following form 1), can guarantee that the green brick tea products taste is pure and mild, the glow of soup look transparent, go out soup fast, endure repeated infusions, decoct, and unique old Flavor of green brick tea is arranged.
Green brick tea main chemical measurement result
Description of drawings
The profile of complete ventilation hole when Fig. 1 represents tea aging.
The specific embodiment
The technological process of green brick tea: the harvesting of tealeaves → ferment → copy (cutting tea, selection by winnowing, ingredient) → steam pressure moulding → finished product.
One, selects materials
The old blue or green tea of green brick tea raw material generally divides summer tea and autumn tea, because of growing environment differences such as season, weathers, the summer tea quality is better than autumn tea, also because region, tea tree breed are different quality is arranged, gather generally take the red stalk of growing current season, length between 30 ~ 40 centimetres for suitable.Stop through regular sorting impurity, cylinder, pot fully blue or green, and rub rollings, baking, solarizations, drying and finish, the front old blue or green tea that ferments include Normal juice moisture content between 18% ~ 25% for well.
Two, add water
According to tealeaves from water content, the raw material water content will be controlled between 38% ~ 42% after adding the water absorption, exceed this scope, can cause go behind the tea leaf fermentation not mature flavor thoroughly or yeast-bitten and charing even tealeaves go mouldy, rot, cause the subsequent product mouthfeel poor, do not endure repeated infusions, occur serious quality problems.
Raft fermentation minute 4 ~ 5 layers of shop tea, tealeaves is loose without caking, 0.5 meter of floor height, spray water successively, water be without excessive, add water after tea moisture between 38% ~ 42%, this numerical value should be according to finely tuning after the combined factors such as tealeaves proterties and season, environment temperature, to reaching best ferment effect.
Fermentation plant should have the conditions such as ventilation dewetting, insulation in order to the fermented tea heap is carried out the ancillary methods such as dehumidifier, insulation at any time, makes tealeaves constantly be in preferably yeasting state.
Three, turn over tea
Raft tealeaves adds behind the water 34 ~ 48 hours and begins to heat up and enters the spontaneous fermentation process, and slow, the low system of temperature of heating up adds the water deficiency, and quick heating, that the high system of temperature adds water is excessive, and the two all is unfavorable for fermented quality, and the heap temperature is generally between 45 ~ 69 degree within normally adding the water number value.
For the first time turn over tea, carry out in 5 ~ 8 days summer after adding water, carries out in 8 ~ 13 days winters.At this moment heap temperature is in the period that descends after reaching peak, and tealeaves becomes brown-black, pungent a little giving off a strong fragrance flavor is arranged in the heap, turn over the tea time one raise namely loose, hand grab tealeaves slightly the spinosity sense be suitably.After the turning, tea moisture is down between 30% ~ 35%, within heap temperature 50 ~ 55 degree.
Turn over for the second time tea generally carried out after turning over tea for the first time in 7 ~ 12 days, an assisted fermentation process is arranged during this, the Main Function that turns over tea be distribute the tealeaves heat, the volatilization moisture content, mix thoroughly, moisture content can be controlled between 28% ~ 33% under normal circumstances after the turning, below the temperature 45 C, temperature is gradually fallen, and heap face vapor volume reduces day by day.
The major function of turning over for the third time tea is to mix, reduce tealeaves thoroughly tea moisture, turns over the tea technical process by three times, and tea moisture generally between 18% ~ 24%, gets final product bunch after a few days.
Four, bunch
By three turnings, the sweat of tealeaves is finished substantially, moisture content has been down to below 20%, just can be with the fermented tea bunch, raft can natural subsidence compresses behind the bunch, also has an of short duration intensification and sweat because tealeaves also contains a small amount of moisture content (approximately 8% ~ 10%) raft, and temperature generally can be above 35 ℃, 3 ~ 4 days duration, just enter later on natural drying aging period.The heap body will stay approximately 0.6 meter septal pathways from metope, distributes moisture so that ventilate.
Five, dig through wind-tunnel
Behind the tealeaves bunch approximately a week large stack temperature will drop near environment temperature, in the tealeaves remaining moisture content can only lean on natural drying, the ventilation of at this moment should digging a hole immediately.Ventilation hole is divided into perpendicular hole, main hole, Zi Dong, and perpendicular hole is at tea heap center upper portion longitudinal arrangement, digs under 3 ~ 4 meters at interval is vertical, and the bottom communicates with main hole.Dig through at tea heap bottom level in main hole.Sub-hole distributes in inwall both sides, main hole, and the perforation that links to each other with sub-hole within another main hole, approximately 2.5 meters at Zi Dong interval, size is decided because of tea heap height, whole tea heap is inner after finishing has formed a circulation of air net standard, that extend in all direction, is beneficial to the rapid hydrofuge of tealeaves, drying.Through approximately 100 ~ 180 days natural drying, ageing, tea moisture generally in 12% ~ 14%, can use.
By above technological process proper operation, can guarantee that the green brick tea products taste is pure, transparent, the anti-punching of soup look orange red is boiled, and outstanding green brick tea selling point is arranged.
Old blue or green tea fermentation contrast test data and leading indicator testing result (seeing Table 2)
Illustrate: tealeaves spring and summer is adopted in this test.Test site: Zhao Li Qiao tea processing factory fermentation plant.
Illustrate: summer tea is adopted in this test.Test site: Zhao Li Qiao tea processing factory fermentation plant.
Illustrate: tealeaves in autumn is adopted in this test.Test site: fermentation plant.
Claims (3)
1. the fermentation process of a green brick tea comprises step: water → wet heap → turn over tea → bunch → dig a hole → drying → ageing, is wherein just processed → added to tea raw material
1) adds water → wet heap
Add water and make blue or green tea moisture content reach wet heap 38% ~ 42% first time, raft fermentation minute 4 ~ 5 layers of shop tea, floor height 0.5m, successively spray water; Tealeaves adds behind the water 34 ~ 48 hours, enters the spontaneous fermentation process, and the heap temperature is at 45 ~ 69 ℃;
2) turn over tea
Turn over for the first time tea: carry out in 5 ~ 13 days at wet heap; 50 ~ 55 ℃ of heap temperature; Moisture content is 30% ~ 35%;
Turn over for the second time tea: after turning over tea for the first time, carried out in 7 ~ 12 days; Moisture content is 28% ~ 33%; The heap temperature is below 45 ℃;
Turn over for the third time tea: after turning over tea for the second time, carried out in 7 ~ 10 days; Moisture content 18% ~ 24%; The heap temperature is below 35 ℃;
3) bunch
Moisture content has been down to below 20%, and with the fermented tea bunch, raft can natural subsidence compresses behind the bunch, Wen Du＜=35 ℃, 3 ~ 4 days duration;
4) ageing
All large stack temperatures will drop to environment temperature behind the tealeaves bunch, and at this moment remaining moisture content dug through immediately wind-tunnel and ventilated by natural drying in the tealeaves; Through approximately 100 ~ 180 days natural drying, ageing, tea moisture can produced brick tea below 12% ~ 14%.
2. the fermentation process of old blue or green tea as claimed in claim 1 is characterized in that, described tea raw material just is treated to: gather with grow current season red stalk, length at 30-40 centimetres; Stop through sorting impurity, cylinder, pot fully blue or green, and rub rollings, baking, solarizations, drying and finish, it is 18%-25% that the front old blue or green tea that ferments includes Normal juice moisture content.
3. the fermentation process of old blue or green tea as claimed in claim 1 or 2 is characterized in that, described ventilation hole is divided into perpendicular hole, main hole, Zi Dong; Perpendicular hole is at tea heap center upper portion longitudinal arrangement, digs under 3-4 meters at interval is vertical, and the bottom communicates with main hole; Dig through at tea heap bottom level in main hole; Sub-hole distributes in inwall both sides, main hole, and perforations that link to each other with sub-hole within another main hole, approximately 2.5 meters at Zi Dong interval, and whole tea is piled inside and has been formed a circulation of air net standard, that extend in all direction after finishing.
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| CN104336205A (en) * | 2014-03-07 | 2015-02-11 | 湖北汉家刘氏茶业股份有限公司 | Cold fermentation technology of black Fu tea |
| CN104336197A (en) * | 2014-03-07 | 2015-02-11 | 湖北汉家刘氏茶业股份有限公司 | Method for preparing black poria cocos tea |
| CN104920680A (en) * | 2015-05-26 | 2015-09-23 | 广西金花茶业有限公司 | Production method of slightly fermented black brick tea |
| CN105028739A (en) * | 2015-08-31 | 2015-11-11 | 神农架林区神农奇峰茶业有限公司 | Method for preparing green brick tea |
| CN105192109A (en) * | 2014-06-20 | 2015-12-30 | 镇江市五峰茶场 | Primary tea manufacturing method |
| CN105724699A (en) * | 2016-03-31 | 2016-07-06 | 仲恺农业工程学院 | Summer melon tea bag and preparation method thereof |
| CN106578174A (en) * | 2016-11-18 | 2017-04-26 | 湖北省农业科学院果树茶叶研究所 | Chin brick tea pile fermentation processing method |
| CN106942405A (en) * | 2017-05-17 | 2017-07-14 | 张松波 | The preparation method of tea cake of white tea |
| CN106942411A (en) * | 2017-05-17 | 2017-07-14 | 张松波 | The preparation method of oolong tea compressed tea |
| CN106954699A (en) * | 2017-05-17 | 2017-07-18 | 张松波 | The fermentation process of green brick tea |
| CN107125390A (en) * | 2017-06-07 | 2017-09-05 | 白成钧 | A kind of preparation method of folium lycii green brick tea |
| CN107593954A (en) * | 2017-10-27 | 2018-01-19 | 羊楼洞茶业股份有限公司 | A kind of method of the quick pile fermentation ageing of old blue or green tea |
| CN109122959A (en) * | 2018-08-02 | 2019-01-04 | 湖北省农业科学院农业质量标准与检测技术研究所 | Dark tea piling method of real-time, device and equipment |
| CN109452403A (en) * | 2018-12-11 | 2019-03-12 | 福建武夷农业生态园有限公司 | A kind of manufacture craft of blueness tea cake |
| CN109567187A (en) * | 2018-12-27 | 2019-04-05 | 宜昌清溪沟贡茶有限公司 | A method of generation meal stick is made using tealeaves |
| CN109661179A (en) * | 2016-09-06 | 2019-04-19 | 荷兰联合利华有限公司 | The production method of tea product |
| CN109832362A (en) * | 2019-04-02 | 2019-06-04 | 湖北久茶文化有限公司 | A kind of manufacturing method of novel old green tea |
| CN110692754A (en) * | 2019-10-31 | 2020-01-17 | 青川县绿勾坊茶业有限公司 | Preparation method of seven-Buddha dark tea |
| CN111387310A (en) * | 2020-05-13 | 2020-07-10 | 勐海华纪茶业有限公司 | Off-ground pile fermentation cooked tea process |
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| CN104336197A (en) * | 2014-03-07 | 2015-02-11 | 湖北汉家刘氏茶业股份有限公司 | Method for preparing black poria cocos tea |
| CN104336205A (en) * | 2014-03-07 | 2015-02-11 | 湖北汉家刘氏茶业股份有限公司 | Cold fermentation technology of black Fu tea |
| CN105192109A (en) * | 2014-06-20 | 2015-12-30 | 镇江市五峰茶场 | Primary tea manufacturing method |
| CN104920680B (en) * | 2015-05-26 | 2018-06-26 | 广西金花茶业有限公司 | The production method of the black brick tea of either shallow fermentation |
| CN104920680A (en) * | 2015-05-26 | 2015-09-23 | 广西金花茶业有限公司 | Production method of slightly fermented black brick tea |
| CN105028739A (en) * | 2015-08-31 | 2015-11-11 | 神农架林区神农奇峰茶业有限公司 | Method for preparing green brick tea |
| CN105724699A (en) * | 2016-03-31 | 2016-07-06 | 仲恺农业工程学院 | Summer melon tea bag and preparation method thereof |
| CN109661179A (en) * | 2016-09-06 | 2019-04-19 | 荷兰联合利华有限公司 | The production method of tea product |
| CN106578174A (en) * | 2016-11-18 | 2017-04-26 | 湖北省农业科学院果树茶叶研究所 | Chin brick tea pile fermentation processing method |
| CN106942405A (en) * | 2017-05-17 | 2017-07-14 | 张松波 | The preparation method of tea cake of white tea |
| CN106942411A (en) * | 2017-05-17 | 2017-07-14 | 张松波 | The preparation method of oolong tea compressed tea |
| CN106954699A (en) * | 2017-05-17 | 2017-07-18 | 张松波 | The fermentation process of green brick tea |
| CN107125390A (en) * | 2017-06-07 | 2017-09-05 | 白成钧 | A kind of preparation method of folium lycii green brick tea |
| CN107593954A (en) * | 2017-10-27 | 2018-01-19 | 羊楼洞茶业股份有限公司 | A kind of method of the quick pile fermentation ageing of old blue or green tea |
| CN109122959A (en) * | 2018-08-02 | 2019-01-04 | 湖北省农业科学院农业质量标准与检测技术研究所 | Dark tea piling method of real-time, device and equipment |
| CN114304316A (en) * | 2018-08-02 | 2022-04-12 | 湖北省农业科学院农业质量标准与检测技术研究所 | Dark tea pile fermentation model construction method, real-time monitoring method and real-time monitoring equipment |
| CN114304316B (en) * | 2018-08-02 | 2023-12-19 | 湖北省农业科学院农业质量标准与检测技术研究所 | Dark tea pile fermentation model construction method, real-time monitoring method and device |
| CN109452403A (en) * | 2018-12-11 | 2019-03-12 | 福建武夷农业生态园有限公司 | A kind of manufacture craft of blueness tea cake |
| CN109567187A (en) * | 2018-12-27 | 2019-04-05 | 宜昌清溪沟贡茶有限公司 | A method of generation meal stick is made using tealeaves |
| CN109832362A (en) * | 2019-04-02 | 2019-06-04 | 湖北久茶文化有限公司 | A kind of manufacturing method of novel old green tea |
| CN109832362B (en) * | 2019-04-02 | 2021-11-16 | 湖北久茶文化有限公司 | Method for preparing novel old green tea |
| CN110692754A (en) * | 2019-10-31 | 2020-01-17 | 青川县绿勾坊茶业有限公司 | Preparation method of seven-Buddha dark tea |
| CN111387310A (en) * | 2020-05-13 | 2020-07-10 | 勐海华纪茶业有限公司 | Off-ground pile fermentation cooked tea process |
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