CN103392840B - Novel black tea production process - Google Patents
Novel black tea production process Download PDFInfo
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- CN103392840B CN103392840B CN201310282958.XA CN201310282958A CN103392840B CN 103392840 B CN103392840 B CN 103392840B CN 201310282958 A CN201310282958 A CN 201310282958A CN 103392840 B CN103392840 B CN 103392840B
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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 Tea Production technical field, particularly relate to black tea manufacture technique.
Background technology
The black tea ubiquity tart flavour that current traditional handicraft is produced and astringent taste cannot be removed, and production technology falls behind, and links, entirely by artificial regulatory, operates technical conditions and the means of shortage science entirely by rule of thumb, is difficult to improve and stabilized product quality.Under traditional handicraft wither and fermentation step rely on natural conditions completely, the condition of constant temperature and humidity can not be reached, process of kneading just controls time not specific pressurization gimmick and can not reach desirable fresh leaf completely and knead degree, and people did not have research to these production and processing links and improved now.
Summary of the invention
The object of this invention is to provide black tea manufacture technique, to overcome currently available technology above shortcomings.
The object of the invention is to be achieved through the following technical solutions:
Black tea manufacture technique, comprises the following steps: fresh tea, wither, knead, ferment, dry, spreading for cooling, sub-sieve, pick up pick, assorted, even heap, mend fiery sterilization, fresh breeze, inspection, one-tenth samples tea, packs, puts in storage and dispatch from the factory, wherein:
In described wither step, fresh leaf thickness of making thinner is less than 3cm, room temperature 25 degrees Celsius, withering time 10-12 hour;
Knead in step described, be naturally filled in twisting device by fresh leaf, fresh leaf distance from top rubs lid 3cm-5cm; Knead and adopt light-heavy-light pressurization principle, knead beginning and do not pressurize, knead after 30 minutes and pressurize, in pressure process, pressure and pine are hocketed, and press 10 minutes, loose 5 minutes, repeatedly press, after Song Sanci, carry out decompression and knead, the whole time controling kneading technique is at 80-90 minute;
In described fermentation step, tealeaves heap thickness 10cm, temperature 35 degrees Celsius, relative humidity 75%-80%, fermentation time 6 hours;
Adopt three oven dry at described baking step: first time bake out temperature 110-120 degree Celsius, dry the mass dryness fraction to 60%, after spreading for cooling, carry out second time and dry; Second time bake out temperature 85-95 degree Celsius, dries the mass dryness fraction to 85%, after spreading for cooling, carries out third time oven dry; Third time bake out temperature 110-120 degree Celsius, drying to water content of tea is after 7.5%, dries and terminates.
Further, described wither step carries out withering in room, described in roof portion of withering be provided with air handling system.
Further, described fermentation step carries out in fermenting house, and described fermenting house is the fermenting house that the controlled temperature control of stereo multilayer is wet.
Beneficial effect of the present invention is: product reaches the effect removing tart flavour astringent taste, makes dry dark brown pool ruddy, and gold milli is special aobvious, the glow of endoplasm soup look, and fragrance is fresh strongly fragrant, and flavour is dense fresh refreshing, and root of Ford Metalleaf is even tender bright, and stay in grade is original in style.
Accompanying drawing explanation
With reference to the accompanying drawings the present invention is described in further detail below.
Fig. 1 is the process chart of black tea manufacture technique of the present invention.
Detailed description of the invention
As shown in Figure 1, black tea manufacture technique described in the embodiment of the present invention, its production technology comprises: fresh tea, wither, knead, ferment, dry, spreading for cooling, sub-sieve, pick up pick, assorted, even heap, mend fiery sterilization, fresh breeze, inspection, one-tenth samples tea, packs, puts in storage and dispatch from the factory, wherein:
In described wither step, fresh leaf thickness of making thinner is less than 3cm, room temperature 25 degrees Celsius, withering time 10-12 hour;
Knead in step described, be naturally filled in twisting device by fresh leaf, fresh leaf distance from top rubs lid 3cm-5cm; Knead and adopt light-heavy-light pressurization principle, knead beginning and do not pressurize, knead after 30 minutes and pressurize, in pressure process, pressure and pine are hocketed, and press 10 minutes, loose 5 minutes, repeatedly press, after Song Sanci, carry out decompression and knead, the whole time controling kneading technique is at 80-90 minute; Can reach after kneading end: rolled twig rate more than 90%, fresh leaf cell destructive rate more than 85%, tea matter is fully excessive, adheres to tea bar and overflows and do not drip;
In described fermentation step, tealeaves heap thickness 10cm, temperature 35 degrees Celsius, relative humidity 75%-80%, fermentation time 6 hours;
Adopt three oven dry at described baking step: first time bake out temperature 110-120 degree Celsius, dry the mass dryness fraction to 60%, after spreading for cooling, carry out second time and dry; Second time bake out temperature 85-95 degree Celsius, dries the mass dryness fraction to 85%, after spreading for cooling, carries out third time oven dry, Titian; Third time bake out temperature 110-120 degree Celsius, drying to water content of tea is after 7.5%, dries and terminates.
Described wither step carries out withering in room, described in roof portion of withering be provided with air handling system, air is flowed from bottom to top.Described fermentation step carries out in fermenting house, and described fermenting house is the fermenting house that the controlled temperature control of stereo multilayer is wet.
By the improvement of above 4 processing steps, make product reach the effect removing tart flavour astringent taste, make dry dark brown pool ruddy, gold milli is special aobvious, the glow of endoplasm soup look, and fragrance is fresh strongly fragrant, and flavour is dense fresh refreshing, and root of Ford Metalleaf is even tender bright, and stay in grade is original in style; Microelectric technique can be applied during concrete production require to arrange corresponding program according to the difference of 4 processing steps, realize being produced by conputer controlled.
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 any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (5)
1. a black tea manufacture technique, comprises the following steps: fresh tea, wither, knead, ferment, dry, spreading for cooling, sub-sieve, pick up pick, assorted, even heap, mend fiery sterilization, fresh breeze, inspection, one-tenth samples tea, packs and puts in storage and dispatch from the factory, it is characterized in that:
In described wither step, fresh leaf thickness of making thinner is less than 3cm, room temperature 25 degrees Celsius, withering time 10-12 hour;
Knead in step described, be naturally filled in twisting device by fresh leaf, fresh leaf distance from top rubs lid 3cm-5cm; Knead and adopt light-heavy-light pressurization principle, knead beginning and do not pressurize, knead after 30 minutes and pressurize;
In described fermentation step, tealeaves heap thickness 10cm, temperature 35 degrees Celsius, relative humidity 75%-80%, fermentation time 6 hours;
In described baking step, adopt three oven dry.
2. black tea manufacture technique according to claim 1, is characterized in that: described wither step carries out withering in room, described in roof portion of withering be provided with air handling system.
3. according to the black tea manufacture technique that claim 1 is stated, it is characterized in that: knead in step, in pressure process described, pressure and pine are hocketed, and press 10 minutes, loose 5 minutes, repeatedly after pressure, Song Sanci, carry out decompression to knead, the whole time controling kneading technique is at 80-90 minute.
4. according to the black tea manufacture technique that claim 1 is stated, it is characterized in that: described fermentation step carries out in fermenting house, described fermenting house is the fermenting house that the controlled temperature control of stereo multilayer is wet.
5. according to the black tea manufacture technique that claim 1 is stated, it is characterized in that: in described baking step, first time bake out temperature 110-120 degree Celsius, dries the mass dryness fraction to 60%, after spreading for cooling, carries out second time and dries; Second time bake out temperature 85-95 degree Celsius, dries the mass dryness fraction to 85%, after spreading for cooling, carries out third time oven dry; Third time bake out temperature 110-120 degree Celsius, drying to water content of tea is after 7.5%, dries and terminates.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310282958.XA CN103392840B (en) | 2013-07-05 | 2013-07-05 | Novel black tea production process |
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| CN201310282958.XA CN103392840B (en) | 2013-07-05 | 2013-07-05 | Novel black tea production process |
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| CN103392840A CN103392840A (en) | 2013-11-20 |
| CN103392840B true CN103392840B (en) | 2015-02-25 |
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Families Citing this family (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 |
| 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 |
| 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 |
| 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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| CN1242151A (en) * | 1999-07-23 | 2000-01-26 | 杜宏彬 | Cratoxylum prunifolium Dyer overgrown leaves tea and method for processing same |
| CN102217683A (en) * | 2011-06-30 | 2011-10-19 | 信阳市浉河区茶叶办公室 | Xinyang red black tea processing technique |
| CN102422927A (en) * | 2011-11-25 | 2012-04-25 | 廖银龙 | Production method of jasmine black tea |
| CN103109940A (en) * | 2013-01-17 | 2013-05-22 | 刘超建 | Dark tea processing method |
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2013
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242151A (en) * | 1999-07-23 | 2000-01-26 | 杜宏彬 | Cratoxylum prunifolium Dyer overgrown leaves tea and method for processing same |
| CN102217683A (en) * | 2011-06-30 | 2011-10-19 | 信阳市浉河区茶叶办公室 | Xinyang red black tea processing technique |
| CN102422927A (en) * | 2011-11-25 | 2012-04-25 | 廖银龙 | Production method of jasmine black tea |
| CN103109940A (en) * | 2013-01-17 | 2013-05-22 | 刘超建 | Dark tea processing method |
Non-Patent Citations (1)
| Title |
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| 沂蒙红茶加工的几个关键技术探讨;陈秀峰等;《科技创新导报》;20121130(第11期);第137页右栏第3段 * |
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| CN103392840A (en) | 2013-11-20 |
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