CN103392840A - Novel black tea production process - Google Patents
Novel black tea production process Download PDFInfo
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- CN103392840A CN103392840A CN201310282958XA CN201310282958A CN103392840A CN 103392840 A CN103392840 A CN 103392840A CN 201310282958X A CN201310282958X A CN 201310282958XA CN 201310282958 A CN201310282958 A CN 201310282958A CN 103392840 A CN103392840 A CN 103392840A
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Abstract
The invention relates to a novel black tea production process. In a withering step, fresh tea leaves are spread by the thickness of less than 3cm, and are withered for 10-12 hours at the room temperature of 25 DEG C; in a rolling step, the fresh tea leaves are naturally put in a rolling device, the distance between the top of the fresh tea leaves and a rolling lid ranges from 3cm to 5cm, and the rolling is in accordance with a light-heavy-light pressing principle; in a fertilization step, the tea leaves are spread by the thickness of 10cm, and are fermented for 6 hours at 35 DEG C and with relative humidity in the range from 75% to 80%; in a drying step, the tea leaves are dried for three times. The novel black tea production process has the advantages that by virtue of the process improvement of the four steps, the effect of removing sour and astringency of black tea is achieved, the dry tea has ruddy color and obvious golden tips, tea soup is red and bright and is fresh and rich in aroma as well as strong, fresh and brisk in taste, the leaf bottom is evenly red, tender and bright, and moreover, the tea is stable in quality and unique.
Description
Technical field
The present invention relates to the Tea Production technical field, particularly relate to the black tea production technology.
Background technology
Black tea ubiquity tart flavour and the astringent taste of traditional handicraft production at present can't be removed, and production technology is backward, and links, entirely by artificial regulatory, operates technical conditions and the means of shortage science entirely by rule of thumb, are difficult to improve and stabilized product quality.Withering under traditional handicraft relies on natural conditions fully with fermentation step, can not reach the condition of constant temperature and humidity, the process of kneading has just been controlled not specific pressurization gimmick of time and can not have been reached desirable bright leaf fully and knead degree, and the people did not have research and improved these production and processing links now.
Summary of the invention
The purpose of this invention is to provide the black tea production technology, to overcome the currently available technology above shortcomings.
The objective of the invention is to be achieved through the following technical solutions:
The black tea production technology comprises the following steps: fresh tea, withers, kneads, ferments, oven dry, spreading for cooling, sub-sieve, picks up and pick, assorted, even heap, mend fiery sterilization, fresh breeze, check, one-tenth and sample tea, pack, put in storage and dispatch from the factory, wherein:
In the described step of withering, bright leaf is made thinner thickness less than 3cm, 25 degrees centigrade of room temperatures, withering time 10-12 hour;
Knead step described, bright leaf is filled in twisting device naturally, bright leaf distance from top rubs and covers 3cm-5cm; Knead and adopt light-weight-light pressurization principle, knead beginning and do not pressurize, knead pressurization after 30 minutes, in pressure process, press with pine and hocket, pressed 10 minutes, loose 5 minutes, repeatedly after pressure, Song Sanci, reduce pressure and knead, the whole time of kneading technique is controlled at 80-90 minute;
In described fermentation step, tealeaves heap thickness 10cm, 35 degrees centigrade of temperature, relative humidity 75%-80%, fermentation time 6 hours;
Adopt three oven dry at described baking step: bake out temperature 110-120 degree centigrade for the first time, the mass dryness fraction of oven dry to 60%, after spreading for cooling, dry for the second time; Bake out temperature 85-95 degree centigrade, dry the mass dryness fraction to 85% for the second time, after spreading for cooling, dries for the third time; Bake out temperature 110-120 degree centigrade for the third time, after drying and being 7.5% to the tealeaves water content, oven dry finishes.
Further, the described step of withering is carried out in the room that withers, and the described roof section of withering is provided with air handling system.
Further, described fermentation step carries out in fermenting house, and described fermenting house is the wet fermenting house of the controlled temperature control of stereo multilayer.
Beneficial effect of the present invention is: product reaches the effect of removing the tart flavour astringent taste, makes dried dark brown pool ruddy, and the gold milli is special aobvious, the glow of endoplasm soup look, and the fragrance aquatic foods are strongly fragrant, and the dense aquatic foods of flavour are felt well, and root of Ford Metalleaf is even tender bright, and stay in grade is original in style.
Description of drawings
Below with reference to the accompanying drawings the present invention is described in further detail.
Fig. 1 is the process chart of black tea production technology of the present invention.
The specific embodiment
As shown in Figure 1, the described black tea production technology of the embodiment of the present invention, its production technology comprises: fresh tea, withers, kneads, ferments, oven dry, spreading for cooling, sub-sieve, picks up and pick, assorted, even heap, mend fiery sterilization, fresh breeze, check, one-tenth and sample tea, pack, put in storage and dispatch from the factory, wherein:
In the described step of withering, bright leaf is made thinner thickness less than 3cm, 25 degrees centigrade of room temperatures, withering time 10-12 hour;
Knead step described, bright leaf is filled in twisting device naturally, bright leaf distance from top rubs and covers 3cm-5cm; Knead and adopt light-weight-light pressurization principle, knead beginning and do not pressurize, knead pressurization after 30 minutes, in pressure process, press with pine and hocket, pressed 10 minutes, loose 5 minutes, repeatedly after pressure, Song Sanci, reduce pressure and knead, the whole time of kneading technique is controlled at 80-90 minute; Can reach after kneading end: rolled twig rate is more than 90%, and bright leaf cell destructive rate is more than 85%, and tea matter is fully excessive, adheres to the tea bar and overflows and do not drip;
In described fermentation step, tealeaves heap thickness 10cm, 35 degrees centigrade of temperature, relative humidity 75%-80%, fermentation time 6 hours;
Adopt three oven dry at described baking step: bake out temperature 110-120 degree centigrade for the first time, the mass dryness fraction of oven dry to 60%, after spreading for cooling, dry for the second time; Bake out temperature 85-95 degree centigrade for the second time, the mass dryness fraction of oven dry to 85%, after spreading for cooling, dry, Titian for the third time; Bake out temperature 110-120 degree centigrade for the third time, after drying and being 7.5% to the tealeaves water content, oven dry finishes.
The described step of withering is carried out in the room that withers, the described roof section of withering is provided with air handling system, and air is flowed from bottom to top.Described fermentation step carries out in fermenting house, described fermenting house is the wet fermenting house of the controlled temperature control of stereo multilayer.
By the improvement of above 4 processing steps, make product reach the effect of removing the tart flavour astringent taste, make dried dark brown pool ruddy, the gold milli is special aobvious, the glow of endoplasm soup look, the fragrance aquatic foods are strongly fragrant, and the dense aquatic foods of flavour are felt well, and root of Ford Metalleaf is even tender bright, and stay in grade is original in style; Can apply microelectric technique during concrete production and require to arrange corresponding program according to the difference of 4 processing steps, realize by the computer production control.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but do any variation on its shape or structure; every have identical with a application or akin technical scheme, within all dropping on protection scope of the present invention.
Claims (5)
1. black tea production technology comprises the following steps: fresh tea, wither, knead, ferment, oven dry, spreading for cooling, sub-sieve, pick up and pick, assorted, even heap, mend fiery sterilization, fresh breeze, check, one-tenth and sample tea, pack and put in storage and dispatch from the factory, it is characterized in that:
In the described step of withering, bright leaf is made thinner thickness less than 3cm, 25 degrees centigrade of room temperatures, withering time 10-12 hour;
Knead step described, bright leaf is filled in twisting device naturally, bright leaf distance from top rubs and covers 3cm-5cm; Knead and adopt light-weight-light pressurization principle, knead beginning and do not pressurize, knead pressurization after 30 minutes;
In described fermentation step, tealeaves heap thickness 10cm, 35 degrees centigrade of temperature, relative humidity 75%-80%, fermentation time 6 hours;
In described baking step, adopt three oven dry.
2. black tea production technology according to claim 1, it is characterized in that: the described step of withering is carried out in the room that withers, and the described roof section of withering is provided with air handling system.
3. the black tea production technology of stating according to claim 1 is characterized in that: knead step described, in pressure process, press with pine and hocket, pressed 10 minutes, loose 5 minutes, repeatedly after pressure, Song Sanci, reduce pressure and knead, the whole time of kneading technique is controlled at 80-90 minute.
4. the black tea production technology of stating according to claim 1 is characterized in that: described fermentation step carries out in fermenting house, and described fermenting house is the wet fermenting house of the controlled temperature control of stereo multilayer.
5. the black tea production technology of stating according to claim 1 is characterized in that: in described baking step, bake out temperature 110-120 degree centigrade, dry the mass dryness fraction to 60% for the first time, after spreading for cooling, dries for the second time; Bake out temperature 85-95 degree centigrade, dry the mass dryness fraction to 85% for the second time, after spreading for cooling, dries for the third time; Bake out temperature 110-120 degree centigrade for the third time, after drying and being 7.5% to the tealeaves water content, oven dry finishes.
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| CN201310282958.XA CN103392840B (en) | 2013-07-05 | 2013-07-05 | Novel black tea production process |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171106A (en) * | 2014-07-03 | 2014-12-03 | 宁波戚家山茶叶有限公司 | Preparation method of pine needle black tea |
| CN104171107A (en) * | 2014-07-03 | 2014-12-03 | 宁波戚家山茶叶有限公司 | Preparation method of privet black tea |
| CN104186744A (en) * | 2014-09-10 | 2014-12-10 | 江苏吟春碧芽股份有限公司 | Black tea processing method |
| CN104186728A (en) * | 2014-09-04 | 2014-12-10 | 洪治 | Sweet and soft black tea with pure flowery flavor and making method thereof |
| CN105053341A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Black tea added with vaginitis disease curing Chinese herbal medicine |
| CN105104613A (en) * | 2015-10-12 | 2015-12-02 | 云龙县沧江古树茶厂 | Making method of ancient tea tree black tea |
| CN105519707A (en) * | 2015-12-30 | 2016-04-27 | 保山市叁陆伍茶业有限责任公司 | Arbor tree tea production method |
| CN105685307A (en) * | 2016-01-19 | 2016-06-22 | 福建农林大学 | Making method of mulberry leaf health-care black tea |
| CN105994702A (en) * | 2016-05-25 | 2016-10-12 | 贵州省灵峰科技产业园有限公司 | Black tea baking method |
| CN106615264A (en) * | 2016-11-17 | 2017-05-10 | 湄潭银柜山茶业有限公司 | Aroma-enhancing method of black tea |
| CN107173471A (en) * | 2017-06-28 | 2017-09-19 | 云南凤庆蒲门茶业有限公司 | A kind of processing method of black tea |
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2013
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171107A (en) * | 2014-07-03 | 2014-12-03 | 宁波戚家山茶叶有限公司 | Preparation method of privet black tea |
| CN104171106A (en) * | 2014-07-03 | 2014-12-03 | 宁波戚家山茶叶有限公司 | Preparation method of pine needle black tea |
| CN104186728A (en) * | 2014-09-04 | 2014-12-10 | 洪治 | Sweet and soft black tea with pure flowery flavor and making method thereof |
| CN104186744A (en) * | 2014-09-10 | 2014-12-10 | 江苏吟春碧芽股份有限公司 | Black tea processing method |
| CN105053341A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Black tea added with vaginitis disease curing Chinese herbal medicine |
| CN105104613B (en) * | 2015-10-12 | 2018-06-05 | 云龙县沧江古树茶厂 | A kind of production method of Gu tea tree black tea |
| CN105104613A (en) * | 2015-10-12 | 2015-12-02 | 云龙县沧江古树茶厂 | Making method of ancient tea tree black tea |
| CN105519707A (en) * | 2015-12-30 | 2016-04-27 | 保山市叁陆伍茶业有限责任公司 | Arbor tree tea production method |
| CN105685307A (en) * | 2016-01-19 | 2016-06-22 | 福建农林大学 | Making method of mulberry leaf health-care black tea |
| CN105994702A (en) * | 2016-05-25 | 2016-10-12 | 贵州省灵峰科技产业园有限公司 | Black tea baking method |
| CN106615264A (en) * | 2016-11-17 | 2017-05-10 | 湄潭银柜山茶业有限公司 | Aroma-enhancing method of black tea |
| CN107173471A (en) * | 2017-06-28 | 2017-09-19 | 云南凤庆蒲门茶业有限公司 | A kind of processing method of black tea |
| CN107173471B (en) * | 2017-06-28 | 2020-08-18 | 云南凤庆蒲门茶业有限公司 | Processing method of black tea |
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| CN103392840B (en) | 2015-02-25 |
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Effective date of registration: 20190902 Address after: 2000 000 13th Floor, No. 5 Anshan Road, Yangpu District, Shanghai (Centralized Registration Place) Patentee after: Shanghai Ketaibai Information Technology Co., Ltd. Address before: 666201 Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province Patentee before: Xishuangbanna Menghai Shenyi Tea Co., Ltd. |
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Granted publication date: 20150225 Termination date: 20210705 |