CN103330015A - Preparation method for black tea - Google Patents
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Abstract
The invention relates to a preparation method for black tea. The preparation method comprises the following steps of 1) picking spring tea leaves; 2) spreading the picked tea leaves, wherein the spreading thickness is 2-3 cm, and the spread time is 6-12 hours; 3) withering the tea leaves, wherein the thickness is 2-3 cm, a temperature is 22-28 DEG C, turning the tea leaves every 15 minutes, and the withering time is 4-6 hours; 4) rolling the witheblack tea leaves with hands; 5) fermenting the tea leaves in dark at the temperature of 40-45 DEG C, the fermentation time is 6-8 hours, turning the tea leaves after the tea leaves are fermented one hour in the dark, then turning the tea leaves every 0.5 hour for 3-6 times; adding spread fresh tea leaves with an amount of 10-20% of the weight of the fermented tea until seventy percentages of the sprout leaves turn to black copper color from green; and 6) drying the black copper color tea leaves for two times. For the improvement of a fermentation process, the added unfermented spread fresh leaves contain relatively many theaflavin synthetic substrates such as catechins and the like; parameters are adjusted in cooperation with spreading, fermenting and drying, so that pure quality of Keemun black tea is retained; and the content of the theaflavin is increased.
Description
Technical field
The present invention relates to a kind of preparation method of black tea.
Background technology
Black tea is to form through the fermentation initiative on the basis of green tea.Be raw material with suitable new tea bud-leaf, through withering, knead, ferment, the typical process process is refining forms for drying etc.Doing dark brown pool because of it is homophony with the redness with the millet paste that brews, so name black tea.Theaflavin and congo red element are the main oxidation products that forms in the fermentation of black tea process, are the material bases of black tea infusion features such as " dense, strong, aquatic foods ", and the millet paste quality is played an important role, and also are a kind of valuable biochemical indicators that quality is identified.
Theaflavin is to find the compound with definite pharmacological action for the first time from tealeaves.Through clinical testing, verified that theaflavin has the effect of regulating blood fat, angiocardiopathy preventing, and had no side effect.This part research report is delivered at internal authority medical journal JAMA.The theaflavin that is described as " soft gold " in the tealeaves has the unique function of reducing blood lipid, and theaflavin not only can be combined the absorption that reduces cholesterol in the food with the cholesterol in the enteron aisle, can also suppress the synthetic of human body self cholesterol.Because theaflavin content in tealeaves is extremely low, extraction cost is expensive unusually.
Processing technology plays an important role to the formation of black tea polyphenols oxide, especially theaflavin.(application number: 201110222334.X) disclosing a kind of preparation method of high theaflavin black tea, is after getting the bright leaf of tea and withering, after the dissolving of instant green tea water, the instant green tea aqueous solution to be sprayed on the withering leaf equably mixing again as Chinese patent application; With the withering leaf behind the mixing knead, sub-sieve, after the compass screen surface leaf is rubbed again and deblocked, with the fermentation of sieve bottom leaf, with the thin stand of fermentated leaves, make after the drying again.This method adds the instant green tea aqueous solution before kneading, increased the synthetic substrates of theaflavin such as catechin, has improved one-tenth tea quality greatly, the content of theaflavin in particularly becoming to sample tea.But should invent, the extra instant green tea flow of water of adding must influence pure black tea mouthfeel.
Keemun black tea, the Chinese history well-known tea.Famous black tea elaboration is called for short the keemun, originate in Qimen, Anhui Province, to the east of, Guichi, Shitai County, Yixian County, and Fuliang one band in Jiangxi." the high-quality slender joss stick only door of the clean fame special exhausted beautiful and fragrant flowers in keemun." Keemun black tea is the superfine product in the black tea, enjoys high reputation, and is Britain queen and royal family's favourite drink, high-quality slender joss stick good reputation, fragrant name widely spreads, laudatory title " beautiful and fragrant flowers ", " black tea queen ", its color is well-known.Yet because black tea is studied gradually, wherein the effect of theaflavin is found, and people also pay close attention to the content of theaflavin when pursuing color, smell and taste.This makes the keemun competitiveness is not high in the international market and descends gradually.
Also have much about the improved patent of the processing technology of Keemun black tea, as Chinese patent application (application number: 201110404523) disclose a kind of flat black tea manufacture craft, comprised the steps: to pluck the two leaves and a bud bud-leaf of exhibition just; Spread 1～2 hour, spreading thickness is 1～2cm, stirs once every half an hour approximately; Bright leaf is put into withering trough, withers 4～6 hours with 36～40 ℃ of hot blasts then in 1.5～2.0 centimeters thin stand; Withering leaf is gently rubbed earlier 2 minutes, pressurization 1～2 minute, pine to be rubbed 2 minutes; Temperature ferment then: 40～45 ℃ of spring tea, 35～40 ℃ of summer teas, fermentation time 4～5 hours; Put into slot type electric heating mechanism bar after deblocking again, 130～150 ℃ of reason bar temperature, 10～15 minutes time; Do under 130～150 ℃ behind the reason bar and be pressed into flat, the time is 10～15 minutes; Reenter shaping in the flat tea shaping dryer, 110～130 ℃ of shaping temperature, 5～10 minutes time; Bake out temperature is 90～100 ℃ after the shaping, 4～5 minutes time; Go into Titian in the fragrance extracting machine at last, 90～110 ℃ of Titian temperature, 5～10 minutes Titian time.Solved clean, problem that red flat monkey chief tea is produced in mechanization, serialization, do not notice that mechanization production is to the influence of beneficial functional components such as theaflavin in the black tea.
Summary of the invention
The objective of the invention is in the conventional machining process in conjunction with Keemun black tea, provide a kind of when keeping the pure quality of Keemun black tea, can improve the black tea preparation method of theaflavin content again.
The present invention realizes by following technological process.
A kind of preparation method of black tea comprises the steps:
1) pluck: pluck spring tea, standard of plucking is based on a bud one leaf, two leaves and a bud;
2) spread: bright leaf spreads at the bamboo pad, and spreading thickness is 2～3cm, and the time of spreading is 6～12 hours, and stirs gently once every 20 minutes approximately;
3) wither: bright leaf is put into withering trough, and thickness is 2～3 centimeters, and temperature is 22～28 ℃, stirs once in 15 minutes, and the time is 4～6 hours;
4) knead: manual kneading, excessive when tea juice, stop when slightly bar shaped being arranged kneading;
5) fermentation: lucifuge, the control temperature is 40～45 ℃, relative humidity is 40～60%, fermentation time 6～8 hours, the lucifuge fermentation was stirred tealeaves after 1 hour, stirred tealeaves 3～6 times every 0.5 hour later on; Add simultaneously with fermented tea weight portion ratio be 10～20% spread the bright leaf in back, become the red copper redness until the green seventy percent of bud-leaf;
6) oven dry: get the tealeaves that ferments and use charcoal fire at indoor heating secondary drying, the first drying temperature is 80 ℃, and 1～2 hour time, the secondary drying temperature is 50～60 ℃, 4～6 hours time.
More attractive in appearance and be convenient to marketing packing for product, deblock, manage bar, shaping, shaping step after the described step 5) fermentation.
For classification and the difference of product, distinguish length, thickness, weight after the described step 6) oven dry, reject the impurity step, last deoxidation vacuum is preserved.
Preferably, the described temperature of withering is 25 ℃, and the time is 6 hours; Described fermentation temperature is 45 ℃, and the time is 8 hours.
Spreading is requisite treatment process before the Tea Processing, and tealeaves can improve tea leaf quality through reasonably spreading processing.Mainly be to make bright leaf that slight physical characteristic change take place because of spreading, as partially protein generation hydrolysis, amino acid content can increase; Aromatic compound degrading in conjunction with attitude is the free state composition, increases volatilizable aromatic substance, improves fragrance.Along with the chemical change of bright leaf, the water content of bright leaf also changes, and cell turgor reduces, and bright leaf fragility reduces, and the plasticity of bright leaf strengthens.If not through spreading processing at once, the dried dark brownish green gas of making is heavy behind the tea picking.Moisture more stout and strong bud-leaf and rainwater leaf, without spreading just processing, the easy brown stain of tealeaves influences the color and luster of tealeaves.
Withering is evenly to spread under certain temperature, damp condition, makes appropriateness promote the activity of bright leaf enzyme, and appropriate physics, chemical change take place internal substance, distribute part moisture, make stem, leaf withering, and color and luster is dark green, and green grass gas scatters and disappears.
Fermentation (except after fermentation tea) on general tea is simple a kind of oxidation, as long as be placed in the air dark brownish green.With regard to each dark brownish green cell, wither earlier just can cause fermentation, but with regard to the full wafer leaf, with withering and progressively carry out, just at the back segment that withers, adds strong mixing and just carries out rapidly after thick with heap.Fermentation causes following influence to dark brownish green: 1, the change of color: unleavened tealeaves is green, will become toward red after the fermentation, and fermenting the more, color becomes redder.Leaf itself all is the same with the millet paste color that bubbles out.So as long as we see that the color that bubbles out millet paste is green partially or red partially, just can know the degree of this tea fermentation.2, the change of fragrance: unleavened tea is to belong to the dish odor type, allows it ferment gently, as about 20%, will become floral type, allow it weigh the fermentation of any again, as about 30%, will become the nut odor type, allow it weigh the fermentation of any again, as about 60%, can become the mellow fruit odor type, if its whole fermentations then become sugared odor type.3, the change of flavour: fermentation is healed few tea more near the local flavor of natural plants, fermentation the more, though the local flavor of natural plants, fermentation the more, from the local flavor of natural plants more away from.
The invention has the beneficial effects as follows that owing to center on the improvement of zymotechnique, the unleavened bright leaf in back that spreads of interpolation contains the synthetic substrates of theaflavin such as more catechin; Cooperate again to spread, ferment and parameter adjustment is made in oven dry, not only improved the content of theaflavin in the black tea greatly, and improved the pure quality of Keemun black tea.It is the big lifting again of Keemun black tea quality.
The specific embodiment
The preparation of embodiment 1, a kind of black tea
A kind of preparation of black tea comprises the steps:
1) pluck: pluck spring tea, standard of plucking is based on a bud one leaf, two leaves and a bud;
2) spread: bright leaf spreads at the bamboo pad, and spreading thickness is 3cm, and the time of spreading is 6 hours, and stirs gently once every 20 minutes approximately;
3) wither: bright leaf is put into withering trough, and thickness is 2 centimeters, and temperature is 25 ℃, stirs once in 15 minutes, and the time is 5 hours;
4) knead: manual kneading, excessive when tea juice, stop when slightly bar shaped being arranged kneading;
5) fermentation: lucifuge, the control temperature is 40 ℃, relative humidity is 60%, fermentation time 8 hours, the lucifuge fermentation was stirred tealeaves after 1 hour, stirred tealeaves 6 times every 0.5 hour later on; Add simultaneously with fermented tea weight portion ratio be 15% spread the bright leaf in back, become the red copper redness until the green seventy percent of bud-leaf;
6) oven dry: get the tealeaves that ferments and use charcoal fire at indoor heating secondary drying, the first drying temperature is 80 ℃, and 1 hour time, the secondary drying temperature is 60 ℃, 4 hours time.
More attractive in appearance and be convenient to marketing packing for product, deblock, manage bar, shaping, shaping step after the described step 5) fermentation.
For classification and the difference of product, distinguish length, thickness, weight after the described step 6) oven dry, reject the impurity step, last deoxidation vacuum is preserved.
The preparation of embodiment 2, a kind of black tea
A kind of preparation of black tea comprises the steps:
1) pluck: pluck spring tea, standard of plucking is based on a bud one leaf, two leaves and a bud;
2) spread: bright leaf spreads at the bamboo pad, and spreading thickness is 2cm, and the time of spreading is 9 hours, and stirs gently once every 20 minutes approximately;
3) wither: bright leaf is put into withering trough, and thickness is 3 centimeters, and temperature is 22 ℃, stirs once in 15 minutes, and the time is 6 hours;
4) knead: manual kneading, excessive when tea juice, stop when slightly bar shaped being arranged kneading;
5) fermentation: lucifuge, the control temperature is 45 ℃, relative humidity is 60%, fermentation time 6 hours, the lucifuge fermentation was stirred tealeaves after 1 hour, stirred tealeaves 3 times every 0.5 hour later on; Add simultaneously with fermented tea weight portion ratio be 20% spread the bright leaf in back, become the red copper redness until the green seventy percent of bud-leaf;
6) oven dry: get the tealeaves that ferments and use charcoal fire at indoor heating secondary drying, the first drying temperature is 80 ℃, and 1 hour time, the secondary drying temperature is 50 ℃, 6 hours time.
More attractive in appearance and be convenient to marketing packing for product, deblock, manage bar, shaping, shaping step after the described step 5) fermentation.
For classification and the difference of product, distinguish length, thickness, weight after the described step 6) oven dry, reject the impurity step, last deoxidation vacuum is preserved.
The preparation of embodiment 3, a kind of black tea
A kind of preparation of black tea comprises the steps:
1) pluck: pluck spring tea, standard of plucking is based on a bud one leaf, two leaves and a bud;
2) spread: bright leaf spreads at the bamboo pad, and spreading thickness is 3cm, and the time of spreading is 12 hours, and stirs gently once every 20 minutes approximately;
3) wither: bright leaf is put into withering trough, and thickness is 2 centimeters, and temperature is 28 ℃, stirs once in 15 minutes, and the time is 4 hours;
4) knead: manual kneading, excessive when tea juice, stop when slightly bar shaped being arranged kneading;
5) fermentation: lucifuge, the control temperature is 45 ℃, relative humidity is 40%, fermentation time 6 hours, the lucifuge fermentation was stirred tealeaves after 1 hour, stirred tealeaves 6 times every 0.5 hour later on; Add simultaneously with fermented tea weight portion ratio be 10% spread the bright leaf in back, become the red copper redness until the green seventy percent of bud-leaf;
6) oven dry: get the tealeaves that ferments and use charcoal fire at indoor heating secondary drying, the first drying temperature is 80 ℃, and 1 hour time, the secondary drying temperature is 55 ℃, 5 hours time.
More attractive in appearance and be convenient to marketing packing for product, deblock, manage bar, shaping, shaping step after the described step 5) fermentation.
For classification and the difference of product, distinguish length, thickness, weight after the described step 6) oven dry, reject the impurity step, last deoxidation vacuum is preserved.
Sensitization evaluation between embodiment 4, the black tea
Black tea of the present invention and traditional Keemun black tea quality comparison sheet
Can find out that from table black tea of the present invention and the world three are big, and high-quality black tea---Keemun black tea is compared, and bigger difference is arranged.Its fragrance is stronger than Keemun black tea, and quality also has certain difference at the bottom of soup look, flavour, the leaf.
Extraction and the mensuration of theaflavin in embodiment 5, the black tea of the present invention
Extracting method: adopt the GB/T8305-2002 water extraction method, take by weighing tea sample 2g(and be accurate to 0.0001g), place the 500mL conical flask, add boiling water 300mL, on boiling water bath, extract the every 10min of 45min(and shake bottle once), filtration under diminished pressure cools off constant volume to 500mL while hot, cross 0.45 μ m film, to be measured.
Assay method: adopt the HPLC method to measure chromatographic condition:
Mobile phase A: respectively with the 90mL acetonitrile, 20mL acetic acid, 2mLEDTA adds in the 1000mL volumetric flask, and water is settled to scale, shakes up.Solution is crossed 0.45 μ m film.
Mobile phase B: respectively with the 800mL acetonitrile, 20mL acetic acid, 2mLEDTA adds in the 1000mL volumetric flask, and water is settled to scale, shakes up.Solution is crossed 0.45 μ m film.
Theaflavin standard operation solution: TF theaflavin standard operation solution: TF10 μ g/mL～150 μ g/mL, TF-3-G25 μ g/mL～30 μ g/mL, TF-3 '-G10 μ g/Ml～150 μ g/mL, TFDG10 μ g/mL～200 μ g/mL.
Flow rate of mobile phase: 1mL/min
Column temperature: 35 ℃
UV-detector: λ=278nm
Gradient condition: 1,100%A keeps 10min mutually;
2,15min is interior by 100%A phase → 68%A phase, 32%B phase;
3,68%A phase, 32%B keep 10min mutually:
4,100%A phase.
In order to last method, select for use black tea of the present invention and commercially available Keemun black tea to do parallel test, the result is as follows:
Theaflavin content comparison sheet in the tealeaves
As can be seen from the above table, the theaflavin content of black tea of the present invention is with respect to the raising of the existing matter of original Keemun black tea.
Claims (6)
1. the preparation method of a black tea comprises the steps:
1) pluck: pluck spring tea, standard of plucking is based on a bud one leaf, two leaves and a bud;
2) spread: bright leaf spreads at the bamboo pad, and spreading thickness is 2～3cm, and the time of spreading is 6～12 hours, and stirs gently once every 20 minutes approximately;
3) wither: bright leaf is put into withering trough, and thickness is 2～3 centimeters, and temperature is 22～28 ℃, stirs once in 15 minutes, and the time is 4～6 hours;
4) knead: manual kneading, excessive when tea juice, stop when slightly bar shaped being arranged kneading;
5) fermentation: lucifuge, the control temperature is 40～45 ℃, relative humidity is 40～60%, fermentation time 6～8 hours, the lucifuge fermentation was stirred tealeaves after 1 hour, stirred tealeaves 3～6 times every 0.5 hour later on; Add simultaneously with fermented tea weight portion ratio be 10～20% spread the bright leaf in back, become the red copper redness until the green seventy percent of bud-leaf;
6) oven dry: get the tealeaves that ferments and use charcoal fire at indoor heating secondary drying, the first drying temperature is 80 ℃, and 1～2 hour time, the secondary drying temperature is 50～60 ℃, 4～6 hours time.
2. the preparation method of black tea as claimed in claim 1 is characterized in that: deblock, manage bar, shaping, shaping step after the described step 5) fermentation.
3. the preparation method of black tea as claimed in claim 1 or 2 is characterized in that: distinguish length, thickness, weight after the described step 6) oven dry, reject the impurity step, last deoxidation vacuum preservation.
4. the preparation method of black tea as claimed in claim 1 or 2, it is characterized in that: the described temperature of withering is 25 ℃, and the time is 6 hours.
5. the preparation method of black tea as claimed in claim 1 or 2, it is characterized in that: described fermentation temperature is 45 ℃, the time is 8 hours.
6. black tea, it is characterized in that: the preparation method by the arbitrary black tea of described claim 1～5 makes.
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| CN104171180A (en) * | 2014-07-22 | 2014-12-03 | 罗旭 | Lonicera japonica black tea |
| CN104489144A (en) * | 2014-12-24 | 2015-04-08 | 贵州省贵茗红茶叶有限公司 | Processing method of red tea |
| CN104489139A (en) * | 2013-12-14 | 2015-04-08 | 融水县水源生态农业有限公司 | Black tea processing method |
| CN104489142A (en) * | 2014-12-10 | 2015-04-08 | 黄山市松萝有机茶叶开发有限公司 | Processing method of keemun golden hook black tea |
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| CN106387117A (en) * | 2016-08-31 | 2017-02-15 | 贵州省雷山县脚尧茶业有限公司 | Black tea high-altitude withering and intermediate-altitude manufacturing technology |
| CN106922863A (en) * | 2017-05-18 | 2017-07-07 | 聂超 | A kind of processing technology of health preserving black tea |
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| CN103636822A (en) * | 2013-11-26 | 2014-03-19 | 黄山市祁门华盛茶业有限公司 | Production method of aciculiform black tea |
| CN104489139A (en) * | 2013-12-14 | 2015-04-08 | 融水县水源生态农业有限公司 | Black tea processing method |
| CN104171180A (en) * | 2014-07-22 | 2014-12-03 | 罗旭 | Lonicera japonica black tea |
| CN104489142A (en) * | 2014-12-10 | 2015-04-08 | 黄山市松萝有机茶叶开发有限公司 | Processing method of keemun golden hook black tea |
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| CN104605043A (en) * | 2015-01-28 | 2015-05-13 | 成都市碧涛茶业有限公司 | Preparation method of strip-shaped black tea |
| CN105379860A (en) * | 2015-09-24 | 2016-03-09 | 惠州市杰普特电子技术有限公司 | Processing method of black tea |
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| CN106922863A (en) * | 2017-05-18 | 2017-07-07 | 聂超 | A kind of processing technology of health preserving black tea |
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| CN107455503A (en) * | 2017-09-27 | 2017-12-12 | 紫云自治县土红坡茶业有限公司 | A kind of preparation method of black tea |
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| CN107821660A (en) * | 2017-12-07 | 2018-03-23 | 勐海雨林古茶坊茶叶有限责任公司 | The preparation method and black tea of black tea |
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| CN109497191A (en) * | 2018-12-28 | 2019-03-22 | 峨眉山市古来茗心茶业有限公司 | A kind of carding machine and mechanization method for preparing tea |
| CN110651840A (en) * | 2019-09-27 | 2020-01-07 | 陈凤国 | Manual making method of muddy black tea after cooling |
| CN112352850A (en) * | 2020-11-13 | 2021-02-12 | 黄山市黟县五溪山茶厂有限公司 | Method for making composite fragrant black tea with high theaflavin content |
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