CN103404647A - Purely manual roasted making technology of chloranthus black tea and made chloranthus black tea - Google Patents
Purely manual roasted making technology of chloranthus black tea and made chloranthus black tea Download PDFInfo
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- CN103404647A CN103404647A CN2013103925315A CN201310392531A CN103404647A CN 103404647 A CN103404647 A CN 103404647A CN 2013103925315 A CN2013103925315 A CN 2013103925315A CN 201310392531 A CN201310392531 A CN 201310392531A CN 103404647 A CN103404647 A CN 103404647A
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Abstract
The invention discloses a purely manual roasted making technology of chloranthus black tea and the made chloranthus black tea. The chloranthus black tea is prepared from black tea blanks and fresh chloranthus flowers serving as raw materials through scenting, and the purely manual roasted producing technology comprises the following steps: step 1, picking and withering; step 2, processing withered green leaves; step 3, de-enzyming and removing water; step 4, fermentation; step 5, tea curing; step 6, screening; step 7, heap-pulling down, scenting and carrying out heat abstraction; step 8, baking; step 9, re-firing; and step 10, boxing. According to the purely manual roasted making technology disclosed by the invention, the concept is novel, the technology is unique, the tea made by the purely manual roasted technology through full set of charcoal baking and the technology quantitative indexes of the tea are obtained by generations of chloranthus tea making masters in China through concentrating on study, the tea has pure and long fragrance with increased tea perfume, and the traditional style and modern taste are both realized. The purely manual roasted making technology disclosed by the invention can be applied to the field of tea making.
Description
Technical field
The present invention relates to a kind of method for preparing tea and product, particularly relate to a kind of pure manual charcoal roasting manufacture craft of Zhulan tree black tea and the Zhulan tree black tea of making thereof.
Background technology
As everyone knows, tea be people common be also indispensable drink and gift, the tea kind of selling on market is of all kinds, has separately taste and function, its preparation method also is not quite similar, and is subject to liking of different crowd.But a kind of Zhulan tree black tea by name not yet occurs as far back as the Ming Dynasty, just having Zhulan tree tea to produce according to Historical Data Data About up to now in market, put down in writing according to " Shexian County will ": " the natural pearls orchid, good clear person, often get its stamen, very wonderful with the tea curing leaf." because chu lan flower is difficult for plantation, yield poorly, rare precious, soon disappearance.Manufacture craft about Zhulan tree black tea has no data available especially.
Summary of the invention
The objective of the invention is in order to overcome the deficiency of above-mentioned background technology, excavate and pass on famous and precious tea product and the tea-manufacturing technology of motherland, and a kind of pure manual charcoal roasting manufacture craft of Zhulan tree black tea and the Zhulan tree black tea of making thereof are provided.
To achieve these goals, technical scheme of the present invention is such: described Zhulan tree black tea is to take black tea base and Zhulan tree fresh flower to form as raw material basement system, and described pure manual charcoal roasting manufacture craft, comprise the steps:
Step 1, harvesting is withered: the young sprout bud-leaf of being opened face three leaves during annual 4 to May by artificial harvesting, spread equably on withering trough, spread leaf thickness 8 to 12cm, ventilation and heat, under normal temperature, natural withering time is to be advisable in 10 to 15 hours, the moderate tealeaves that withers reaches the bending of leafiness top, the obvious sagging surface staining of the second leaf, percentage of water loss is 14%-16%, is the leafiness that withers;
Step 2, keep watch over the ripening crops: it is 24 to 26 ℃ that the described leafiness that withers of step 1 is placed on to indoor temperature, humidity is in 60%～70% ventilated environment, and the leafiness that withers of getting 0.6～0.8kg is thin to be spread out in jog on water sieve standingly after 2 to 3 seconds, then jog is standing after 2 to 3 seconds, repeat 7 times, but time of repose, along with the number of times increase repeated successively extends, gently ferments, and the leafiness that makes to wither is red limit, the green end, the general flower of Ye Ting, the fruital flavor;
Step 3, complete, leak water, knead: will be placed in the Domestic pot on the kitchen range top by the ready-made tealeaves of step 2, until temperature, be down to from high to low while being no more than 60 ℃, ceaselessly turn by hand, make tealeaves leaf state dry soft, anhydrous overflowing is glutinous feel after hand is rubbed tightly, blue or green gas disperses and is fragrant, then the tealeaves that will complete fast contains into special use and slight in instrument processed and knead, heavy after first light, reach the state that namely anhydrates of leaking water, tea juice is excessive, accelerates the enzymatic oxidation of polyphenol compound, blade rub be rolled into streak, tight with holding, tea juice overflows and drip not;
Step 4, fermentation: will knead into by step 3 that streak tealeaves is thin to be spread out to paddy seat, cloth pad or water sieve, indoor natural ventilating heat radiation, with fresh air, oxygen supply are fully, temperature is 25 ℃ of left and right, relative humidity is more than 90%, the thin stand of tealeaves thickness is 1 to 2cm, spontaneous fermentation, and sweat is 3 to 5 hours, need tealeaves is turned 3 to 4 times gently proper fermentation therebetween; Due to fermentation, be the critical process that affects black tea quality, in sweat, the variation of theaflavin is divided into three phases, i.e. starting stage, peak phase and consumption stage, the fermentation of appropriateness should rest in peak phase and stop fermentation.Ferment that appropriate tender leaf color and luster is even, the red inner general green grass or young crops of Lao Ye, green grass gas disappears, and a kind of fresh, pure and fresh flowers and fruits perfume (or spice) occurs.
Step 5, tea curing: after first-class lichee charcoal is fully burnt, to roast cage is placed in above fire again, tealeaves by after step 4 fermentation is put into to the roasting cage at once and carry out temperature and be 120 to 100 ℃ and dry together, from high to low, the time of baking is 35 to 45 minutes to temperature, hand touches the barbed sense of tealeaves, standing 3 to 4 hours, temperature was 80 to 90 ℃ and dries second again, is cooled to 24 to 26 ℃ and becomes the gross tea pack;
Step 6, sieve is picked up: with manually choosing thick loose bar, tea stalk, the pornographic movie in described gross tea, then sieve with the bamboo that the screen cloth hole varies in size the tea of winnowing with a dustpan, remove light sheet, tea dust and foreign material in tealeaves, staying smart tea is the black tea base;
Step 7, stand flower, basement flower, logical flower: reject bennet by before ten two of mornings on the same day, plucking the Zhulan tree fresh flower bud arrived, with described black tea base, alternately divide layer by layer, spread thickness 18 to 20cm, the weight ratio of chu lan flower and black tea is respectively 1～1.2:10, after dividing 3 to 4 hours, the afternoon Zhulan tree fragrance of a flower molecule of just opening is adsorbed by the fermentation finished thoroughly1 of black tea, becomes the initial stage Zhulan tree black tea of basement system;
Step 8, bake and bank up with earth: the tealeaves 2.4 of making through step 7 of hand-held basketwork brazier dress, to 2.6kg, dries heart temperature and is controlled at 60 to 70 ℃, cured 4.5 to 5.5 hours, the time of curing is divided early stage, mid-term and three time periods of later stage, and do not add a cover early stage, add half lid mid-term, the later stage covers entirely, so that till tealeaves roasting thoroughly;
Step 9, complex fire: by the Zhulan tree black tea at above-mentioned basement initial stage processed, through manually picking, after rejecting tea dust, blade, impurity, be that 45 to 55 ℃ of warm fire are stewed slowly by temperature, the tasting of limit adjusting edge, require moisture content not higher than 7%, and ash is not higher than 6%;
Step 10, vanning: the tea case of described Zhulan tree black tea after basement complex fire processed being put into to sealing continues to place 100 days, makes the sufficient absorption equilibrium of the Zhulan tree fragrance of a flower and black tea, eliminates the fire flavor and is finished product---Zhulan tree black tea.
In technique scheme, the leaf thickness that spreads in described step 1 is 10cm, and withering time is 12 hours, and percentage of water loss is 15%.
In technique scheme, the indoor temperature in step 2 is 25 ℃, and humidity is 65%, gets the leafiness that withers of 0.7kg, and the jog time is 2.5 seconds.
In technique scheme, in described step 3, temperature is down to 55 ℃ from high to low.
In technique scheme, in described step 4, the thin stand of tealeaves thickness is 1.5cm, and sweat is 4 hours, needs therebetween tealeaves is turned 4 times gently.
In technique scheme, in described step 5, tealeaves is put into the temperature of roasting cage and is 100 ℃ and dries one, and the time of baking is 40 minutes, and standing 3.5 hours, temperature was 85 ℃ and dries second again, is cooled to 25 ℃.
In technique scheme, the chu lan flower in described step 7 and the weight ratio of black tea are 1.1:10, and the thickness that chu lan flower and black tea base are alternately divided layer by layer is 19cm, divides 3.5 hours.
In technique scheme, the hand-held basketwork brazier dress tealeaves 2.5kg in described step 8, drying heart temperature is 65 ℃, and the time of curing is 5 hours, and its mid-early stage did not add a cover 2 hours, added half lid 1.5 hours mid-term, and the later stage covered 1.5 hours entirely.
In technique scheme, the temperature in described step 9 is 50 ℃.
The Zhulan tree black tea that the pure manual charcoal roasting manufacture craft of a kind of Zhulan tree black tea of the present invention is made, described Zhulan tree black tea are to take the bright leaf of ecosystem microspecies to make gross tea as raw material, add the Zhulan tree fresh flower and form by pure artisan craftsmanship basement system, and its manufacturing process steps is as follows:
Step 1, harvesting is withered: the young sprout bud-leaf of being opened face three leaves during annual 4 to May by artificial harvesting, spread equably on withering trough, spread leaf thickness 8 to 12cm, ventilation and heat, under normal temperature, natural withering time is to be advisable in 10 to 15 hours, the moderate tealeaves that withers reaches the bending of leafiness top, the obvious sagging surface staining of the second leaf, percentage of water loss is 14%-16%, is the leafiness that withers;
Step 2, keep watch over the ripening crops: it is 24 to 26 ℃ that the described leafiness that withers of step 1 is placed on to indoor temperature, humidity is in 60%～70% ventilated environment, and the leafiness that withers of getting 0.6～0.8kg is thin to be spread out in jog on water sieve standingly after 2 to 3 seconds, then jog is standing after 2 to 3 seconds, repeat 7 times, but time of repose, along with the number of times increase repeated successively extends, gently ferments, and the leafiness that makes to wither is red limit, the green end, the general flower of Ye Ting, the fruital flavor;
Step 3, complete, leak water, knead: will be placed in the Domestic pot on the kitchen range top by the ready-made tealeaves of step 2, until temperature, be down to from high to low while being no more than 60 ℃, ceaselessly turn by hand, make tealeaves leaf state dry soft, anhydrous overflowing is glutinous feel after hand is rubbed tightly, blue or green gas disperses and is fragrant, then the tealeaves that will complete fast contains into special use and slight in instrument processed and knead, heavy after first light, reach the state that namely anhydrates of leaking water, tea juice is excessive, accelerates the enzymatic oxidation of polyphenol compound, blade rub be rolled into streak, tight with holding, tea juice overflows and drip not;
Step 4, fermentation: will knead into by step 3 that streak tealeaves is thin to be spread out to paddy seat, cloth pad or water sieve, indoor natural ventilating heat radiation, with fresh air, oxygen supply are fully, temperature is 25 ℃ of left and right, relative humidity is more than 90%, the thin stand of tealeaves thickness is 1 to 2cm, spontaneous fermentation, and sweat is 3 to 5 hours, need tealeaves is turned 3 to 4 times gently proper fermentation therebetween;
Step 5, tea curing: after first-class lichee charcoal is fully burnt, to roast cage is placed in above fire again, tealeaves by after step 4 fermentation is put into to the roasting cage at once and carry out temperature and be 120 to 100 ℃ and dry together, from high to low, the time of baking is 35 to 45 minutes to temperature, hand touches the barbed sense of tealeaves, standing 3 to 4 hours, temperature was 80 to 90 ℃ and dries second again, is cooled to 24 to 26 ℃ and becomes the gross tea pack;
Step 6, sieve is picked up: with manually choosing thick loose bar, tea stalk, the pornographic movie in described gross tea, then sieve with the bamboo that the screen cloth hole varies in size the tea of winnowing with a dustpan, remove light sheet, tea dust and foreign material in tealeaves, staying smart tea is the black tea base;
Step 7, stand flower, basement flower, logical flower: reject bennet by before ten two of mornings on the same day, plucking the Zhulan tree fresh flower bud arrived, with described black tea base, alternately divide layer by layer, spread thickness 18 to 20cm, the weight ratio of chu lan flower and black tea is 1～1.2:10, after dividing 3 to 4 hours, the afternoon Zhulan tree fragrance of a flower molecule of just opening is adsorbed by the fermentation finished thoroughly1 of black tea, becomes the initial stage Zhulan tree black tea of basement system;
Step 8, bake and bank up with earth: the tealeaves 2.4 of making through step 7 of hand-held basketwork brazier dress, to 2.6kg, dries heart temperature and is controlled at 60 to 70 ℃, cured 4.5 to 5.5 hours, the time of curing is divided early stage, mid-term and three time periods of later stage, and do not add a cover early stage, add half lid mid-term, the later stage covers entirely, so that till tealeaves roasting thoroughly;
Step 9, complex fire: by the Zhulan tree black tea at above-mentioned basement initial stage processed, through manually picking, after rejecting tea dust, blade, impurity, be that 45 to 55 ℃ of warm fire are stewed slowly by temperature, the tasting of limit adjusting edge, require moisture content not higher than 7%, and ash is not higher than 6%;
Step 10, vanning: the tea case of described Zhulan tree black tea after basement complex fire processed being put into to sealing continues to place 100 days, makes the sufficient absorption equilibrium of the Zhulan tree fragrance of a flower and black tea, eliminates the fire flavor and is finished product---Zhulan tree black tea.
The pure manual charcoal roasting manufacture craft of Zhulan tree black tea of the present invention and the Zhulan tree black tea of making thereof, has following beneficial effect: novel, the technique uniqueness, the charcoal a complete set of pure artisan craftsmanship tea of roasting and technique quantizating index thereof are by China Zhulan tree succession tea making great master, to be concentrated on studies to make with extra care to form, fragrance of a flower mouthfeel is noble, simple and elegant, mellow, moist, real is the black tea superfine product, and existing traditional style has again modern's taste.Gross tea, through being refined into the black tea base, by pure manual scenting process technical finesse, utilizes the suction-operated of fermentation of black tea to attract the fragrance of a flower, makes tealeaves both keep original flavour, has both again the peculiar fragrance of a flower of chu lan flower.Due to the distinctive habit of chu lan flower, adolescence is during annual April to July, and in the afternoon open in every day, so must when not opening morning on the same day, pluck basement system, allow they fragrant and sweet exert a gradual, corrupting influence on tealeaves, tea draws the fragrance of a flower, then moderately dries, roasting tea delivery ability fragrance is pure and meaningful like this, and benefit increases tea flavour.The present invention can be applicable to the tea making field.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but this embodiment should not be construed as limitation of the present invention.
Embodiment 1
Zhulan tree black tea of the present invention is to take the Wuyi Mountain paulownia wood of 800 to 1600 meters of height above sea level of ecosystem to close the microspecies fresh flower and form as raw material basement system as the pure manual black tea base of raw material and the Zhulan tree fresh flower of She County, anhuio of take.The pure manual charcoal roasting manufacture craft of described Zhulan tree black tea, comprise the steps:
Step 1, harvesting is withered: during annual 4 to May, in Wuyi Mountain, opened the young sprout bud-leaf of face three leaves by artificial harvesting, spread equably (10 meters of the flute length that wither, wide 15 meters on withering trough, contain the high 12cm of leaf edge), the thin stand that ventilates, thin stand thickness is 8cm, keeps away the sun heat radiation, under normal temperature, naturally withered 10 hours, in during it, described young sprout bud-leaf is turned 2 times gently, reach the bending of leafiness top, the obvious sagging surface staining of the second leaf namely loses moisture content, percentage of water loss is 14%, is the leafiness that withers;
Step 2, keep watch over the ripening crops: it is 24 ℃ that the described leafiness that withers of step 1 is placed on to indoor temperature, humidity is in 60% ventilated environment, and the leafiness that withers of getting 0.6kg is thin to be spread out in jog on water sieve after 2 seconds standing 10 minutes, then jog after 2 seconds standing 20 minutes, repeat 7 times, but time of repose is along with the number of times increase repeated successively extends, and the 7th time time of repose is light fermentation in 2 hours, and the leafiness that makes to wither is red limit, the green end, the general flower of Ye Ting, the fruital flavor;
Step 3, complete, leak water, knead: will be placed on temperature on the kitchen range top by the ready-made tealeaves of step 2 is in the Domestic pot of 100 ℃, when temperature is down to 60 ℃ from high to low, ceaselessly turn by hand, make tealeaves leaf state dry soft, anhydrous overflowing is glutinous feel after hand is rubbed tightly, blue or green gas disperses and is fragrant, the tealeaves that will complete is fast again contained into special use and is slightd in instrument processed and knead, first light rear heavy, reaches the state that namely anhydrates of leaking water;
Step 4, fermentation: will knead into by step 3 that streak tealeaves is thin to be spread out to paddy seat, cloth pad or water sieve, indoor natural ventilating heat radiation, with fresh air, oxygen supply are fully, temperature is 25 ℃ of left and right, relative humidity is more than 90%, the thin stand of tealeaves thickness is 1cm, spontaneous fermentation, and sweat is 3 hours, need tealeaves is turned 3 times gently proper fermentation therebetween;
Step 5: tea curing: after first-class lichee charcoal is fully burnt, to roast cage is placed in above fire again, tealeaves through after step 4 fermentation is put into to the roasting cage at once to carry out temperature and is 100 ℃ and dries together, the time of drying is 35 minutes, hand touches the barbed sense of tealeaves, standing 3 hours, temperature was 80 ℃ and dries second again, is cooled to 24 ℃ and becomes gross tea (black tea) pack;
Step 6, sieve is picked up: with manually choosing thick loose bar, tea stalk, the pornographic movie in described gross tea, then sieve with the bamboo that the screen cloth hole varies in size the tea of winnowing with a dustpan, remove light sheet, tea dust and foreign material in tealeaves, staying smart tea is the black tea base;
Step 7, stand flower, basement flower, logical flower: reject bennet by before ten two of mornings on the same day, plucking the Zhulan tree fresh flower bud arrived, with described black tea base, alternately divide layer by layer, dividing thickness is 18cm, the weight ratio of chu lan flower and black tea is 1:10, after dividing 3 hours, the afternoon Zhulan tree fragrance of a flower molecule of just opening is adsorbed by the fermentation finished thoroughly1 of black tea, becomes the initial stage Zhulan tree black tea of basement system;
Step 8, bake and bank up with earth: with the tealeaves 2.4kg of hand-held basketwork brazier dress through the step 6 making, dry heart temperature and be controlled at 60 ℃, cured 4.5 hours, the time of curing is divided early stage, mid-term and three time periods of later stage, and do not add a cover 1.5 hours early stage, adds half lid 1.5 hours mid-term, full lid of later stage 1.5 hours, so that till tealeaves roasting thoroughly;
Step 9, complex fire: by the Zhulan tree black tea at above-mentioned basement initial stage processed through manually picking, after rejecting tea dust, blade, impurity, by temperature, be that 45 ℃ of warm fire are stewed slowly, the tasting of limit adjusting edge, to meet best mouthfeel and sale demand, require moisture content not higher than 7%, ash is not higher than 6%;
Step 10, vanning: the tea case of described Zhulan tree black tea after basement complex fire processed being put into to sealing continues to place 100 days, makes the sufficient absorption equilibrium of the Zhulan tree fragrance of a flower and black tea, eliminates the fire flavor and is finished product---Zhulan tree black tea.
Embodiment 2
Zhulan tree black tea of the present invention is that the Wuyi Mountain paulownia wood with ecosystem closes pure manual black tea base and take the Zhulan tree fresh flower of She County, anhuio and forms as raw material basement system.Described pure manual charcoal roasting manufacture craft, comprise the steps:
Step 1, harvesting is withered: during annual 4 to May, in Wuyi Mountain, opened the young sprout bud-leaf of face three leaves by artificial harvesting, spread uniformly on withering trough, thin stand ventilates, thin stand thickness is 10cm, keep away sun heat radiation, naturally withered 12 hours, interior during it described young sprout bud-leaf is turned 3 times gently, reach the bending of leafiness top, the obvious sagging surface staining of the second leaf namely loses moisture content, and percentage of water loss is 15%, is the leafiness that withers;
Step 2, keep watch over the ripening crops: it is 25 ℃ that the described leafiness that withers of step 1 is placed on to indoor temperature, humidity is in 65% ventilated environment, and the leafiness that withers of getting 0.7kg is thin to be spread out in jog on water sieve after 2.5 seconds standing 10 minutes, then jog after 2.5 seconds standing 20 minutes, repeat 7 times, but time of repose is along with the number of times increase repeated successively extends, and the 7th time time of repose is light fermentation in 2 hours, and the leafiness that makes to wither is red limit, the green end, the general flower of Ye Ting, the fruital flavor;
Step 3, complete, leak water, knead: will be placed on temperature on the kitchen range top by the ready-made tealeaves of step 2 is in the Domestic pot of 110 ℃, when temperature is down to 55 ℃ from high to low, ceaselessly turn by hand, make tealeaves leaf state dry soft, anhydrous overflowing is glutinous feel after hand is rubbed tightly, blue or green gas disperses and is fragrant, the tealeaves that will complete is fast again contained into special use and is slightd in instrument processed and knead, first light rear heavy, reaches the state that namely anhydrates of leaking water;
Step 4, fermentation: will knead into by step 3 that streak tealeaves is thin to be spread out to paddy seat, cloth pad or water sieve, indoor natural ventilating heat radiation, with fresh air, oxygen supply are fully, temperature is 25 ℃ of left and right, relative humidity is more than 90%, the thin stand of tealeaves thickness is 1.5cm, spontaneous fermentation, and sweat is 4 hours, need tealeaves is turned 4 times gently proper fermentation therebetween;
Step 5: tea curing: after first-class lichee charcoal is fully burnt, to roast cage is placed in above fire again, tealeaves through after step 4 fermentation is put into to the roasting cage at once to carry out temperature and is 110 ℃ and dries together, the time of drying is 40 minutes, hand touches the barbed sense of tealeaves, standing 3.5 hours, temperature was 85 ℃ and dries second again, is cooled to 25 ℃ and becomes gross tea (black tea) pack;
Step 6, sieve is picked up: with manually choosing thick loose bar, tea stalk, the pornographic movie in described gross tea, then sieve with the bamboo that the screen cloth hole varies in size the tea of winnowing with a dustpan, remove light sheet, tea dust and foreign material in tealeaves, staying smart tea is the black tea base;
Step 7, stand flower, basement flower, logical flower: reject bennet by before ten two of mornings on the same day, plucking the Zhulan tree fresh flower bud arrived, with described black tea base, alternately divide layer by layer, dividing thickness is 19cm, the weight ratio of chu lan flower and black tea is 1.1:10, after dividing 3.5 hours, the afternoon Zhulan tree fragrance of a flower molecule of just opening is adsorbed by the fermentation finished thoroughly1 of black tea, becomes the initial stage Zhulan tree black tea of basement system;
Step 8, bake and bank up with earth: with the tealeaves 2.5kg that the hand-held basketwork brazier dress is made through step 6, dry heart temperature and be controlled at 65 ℃, cured 5 hours, the time of curing is divided early stage, mid-term and three time periods of later stage, and do not add a cover 2 hours early stage, add half lid 1.5 hours mid-term, the later stage is covered 1.5 hours entirely, so that till tealeaves roasting thoroughly;
Step 9, complex fire: by the Zhulan tree black tea at above-mentioned basement initial stage processed through manually picking, after rejecting tea dust, blade, impurity, by temperature, be that 50 ℃ of warm fire are stewed slowly, the tasting of limit adjusting edge, to meet best mouthfeel and sale demand, require moisture content not higher than 7%, ash is not higher than 6%;
Step 10, vanning: the tea case of described Zhulan tree black tea after basement complex fire processed being put into to sealing continues to place 100 days, makes the sufficient absorption equilibrium of the Zhulan tree fragrance of a flower and black tea, eliminates the fire flavor and is finished product---Zhulan tree black tea.
Embodiment 3
Zhulan tree black tea of the present invention is that the Wuyi Mountain paulownia wood with ecosystem closes pure manual black tea base and take the Zhulan tree fresh flower of She County, anhuio and forms as raw material basement system.Described pure manual charcoal roasting manufacture craft, comprise the steps:
Step 1, harvesting is withered: during annual 4 to May, in Wuyi Mountain, opened the young sprout bud-leaf of face three leaves by artificial harvesting, spread equably on withering trough, thin stand ventilates, thin stand thickness is 12cm, keep away sun heat radiation, naturally withered 15 hours, interior during it described young sprout bud-leaf is turned 4 times gently, reach the bending of leafiness top, the obvious sagging surface staining of the second leaf namely loses moisture content, and percentage of water loss is 16%, is the leafiness that withers;
Step 2, keep watch over the ripening crops: it is 26 ℃ that the described leafiness that withers of step 1 is placed on to indoor temperature, humidity is in 70% ventilated environment, and the leafiness that withers of getting 0.8kg is thin to be spread out in jog on water sieve after 3 seconds standing 10 minutes, then jog after 3 seconds standing 20 minutes, repeat 7 times, but time of repose is along with the number of times increase repeated successively extends, and the 7th time time of repose is light fermentation in 2 hours, and the leafiness that makes to wither is red limit, the green end, the general flower of Ye Ting, the fruital flavor;
Step 3, complete, leak water, knead: will be placed on temperature on the kitchen range top by the ready-made tealeaves of step 2 is in the Domestic pot of 120 ℃, when temperature is down to 50 ℃ from high to low, ceaselessly turn by hand, make tealeaves leaf state dry soft, anhydrous overflowing is glutinous feel after hand is rubbed tightly, blue or green gas disperses and is fragrant, the tealeaves that will complete is fast again contained into special use and is slightd in instrument processed and rub Li, first light rear heavy, reaches the state that namely anhydrates of leaking water;
Step 4, fermentation: will knead into by step 3 that streak tealeaves is thin to be spread out to paddy seat, cloth pad or water sieve, indoor natural ventilating heat radiation, with fresh air, oxygen supply are fully, temperature is 25 ℃ of left and right, relative humidity is more than 90%, the thin stand of tealeaves thickness is 2cm, spontaneous fermentation, and sweat is 5 hours, need tealeaves is turned 4 times gently proper fermentation therebetween;
Step 5: tea curing: after first-class lichee charcoal is fully burnt, to roast cage is placed in above fire again, tealeaves through after step 4 fermentation is put into to the roasting cage at once to carry out temperature and is 120 ℃ and dries together, the time of drying is 45 minutes, hand touches the barbed sense of tealeaves, standing 4 hours, temperature was 90 ℃ and dries second again, is cooled to 26 ℃ and becomes gross tea (black tea) pack;
Step 6, sieve is picked up: with manually choosing thick loose bar, tea stalk, the pornographic movie in described gross tea, then sieve with the bamboo that the screen cloth hole varies in size the tea of winnowing with a dustpan, remove light sheet, tea dust and foreign material in tealeaves, staying smart tea is the black tea base;
Step 7, stand flower, basement flower, logical flower: reject bennet by before ten two of mornings on the same day, plucking the Zhulan tree fresh flower bud arrived, with described black tea base, alternately divide layer by layer, dividing thickness is 20cm, the weight ratio of chu lan flower and black tea is 1.2:10, after dividing 4 hours, the afternoon Zhulan tree fragrance of a flower molecule of just opening is adsorbed by the fermentation finished thoroughly1 of black tea, becomes the initial stage Zhulan tree black tea of basement system;
Step 8, bake and bank up with earth: with the tealeaves 2.6kg that the hand-held basketwork brazier dress is made through step 6, dry heart temperature and be controlled at 70 ℃, cured 5.5 hours, the time of curing is divided early stage, mid-term and three time periods of later stage, and do not add a cover 2 hours early stage, add half lid 2 hours mid-term, the later stage is covered 1.5 hours entirely, so that till tealeaves roasting thoroughly;
Step 9, complex fire: by the Zhulan tree black tea at above-mentioned basement initial stage processed through manually picking, after rejecting tea dust, blade, impurity, by temperature, be that 55 ℃ of warm fire are stewed slowly, the tasting of limit adjusting edge, to meet best mouthfeel and sale demand, require moisture content not higher than 7%, ash is not higher than 6%;
Step 10, vanning: the tea case of described Zhulan tree black tea after basement complex fire processed being put into to sealing continues to place 100 days, makes the sufficient absorption equilibrium of the Zhulan tree fragrance of a flower and black tea, eliminates the fire flavor and is finished product---Zhulan tree black tea.
Obviously, those skilled in the art can carry out various changes and modification and not break away from the spirit and scope of the present invention the present invention.Like this, if within of the present invention these are revised and modification belongs to the scope of the claims in the present invention and equivalent technologies thereof, the present invention also is intended to comprise these changes and modification interior.
The content be not described in detail in this specification belongs to the known prior art of professional and technical personnel in the field.
Claims (10)
1. the pure manual charcoal of a Zhulan tree black tea roasts manufacture craft, it is characterized in that: described pure manual charcoal roasting manufacture craft comprises the steps:
Step 1, harvesting is withered: the young sprout bud-leaf of being opened face three leaves during annual 4 to May by artificial harvesting, spread equably on withering trough, spread leaf thickness 8 to 12cm, ventilation and heat, under normal temperature, natural withering time is to be advisable in 10 to 15 hours, the moderate tealeaves that withers reaches the bending of leafiness top, the obvious sagging surface staining of the second leaf, percentage of water loss is 14%-16%, is the leafiness that withers;
Step 2, keep watch over the ripening crops: it is 24 to 26 ℃ that the described leafiness that withers of step 1 is placed on to indoor temperature, humidity is in 60%～70% ventilated environment, and the leafiness that withers of getting 0.6～0.8kg is thin to be spread out in jog on water sieve standingly after 2 to 3 seconds, then jog is standing after 2 to 3 seconds, repeat 7 times, but time of repose, along with the number of times increase repeated successively extends, gently ferments, and the leafiness that makes to wither is red limit, the green end, the general flower of Ye Ting, the fruital flavor;
Step 3, complete, leak water, knead: will be placed in the Domestic pot on the kitchen range top by the ready-made tealeaves of step 2, until temperature, be down to from high to low while being no more than 60 ℃, ceaselessly turn by hand, make tealeaves leaf state dry soft, anhydrous overflowing is glutinous feel after hand is rubbed tightly, blue or green gas disperses and is fragrant, then the tealeaves that will complete fast contains into special use and slight in instrument processed and knead, heavy after first light, reach the state that namely anhydrates of leaking water, tea juice is excessive, accelerates the enzymatic oxidation of polyphenol compound, blade rub be rolled into streak, tight with holding, tea juice overflows and drip not;
Step 4, fermentation: will knead into by step 3 that streak tealeaves is thin to be spread out to paddy seat, cloth pad or water sieve, indoor natural ventilating heat radiation, with fresh air, oxygen supply are fully, temperature is 25 ℃ of left and right, relative humidity is more than 90%, the thin stand of tealeaves thickness is 1 to 2cm, sweat is 3 to 5 hours, needs tealeaves is turned 3 to 4 times gently proper fermentation therebetween;
Step 5, tea curing: after first-class lichee charcoal is fully burnt, to roast cage is placed in above fire again, tealeaves by after step 4 fermentation is put into to the roasting cage at once and carry out temperature and be 120 to 100 ℃ and dry together, from high to low, the time of baking is 35 to 45 minutes to temperature, hand touches the barbed sense of tealeaves, standing 3 to 4 hours, temperature was 80 to 90 ℃ and dries second again, is cooled to 24 to 26 ℃ and becomes the gross tea pack;
Step 6, sieve is picked up: with manually choosing thick loose bar, tea stalk, the pornographic movie in described gross tea, then sieve with the bamboo that the screen cloth hole varies in size the tea of winnowing with a dustpan, remove light sheet, tea dust and foreign material in tealeaves, staying smart tea is the black tea base;
Step 7, stand flower, basement flower, logical flower: reject bennet by before ten two of mornings on the same day, plucking the Zhulan tree fresh flower bud arrived, with described black tea base, alternately divide layer by layer, spread thickness 18 to 20cm, the weight ratio of chu lan flower and black tea is 1～1.2:10, after dividing 3 to 4 hours, the afternoon Zhulan tree fragrance of a flower molecule of just opening is adsorbed by the fermentation finished thoroughly1 of black tea, becomes the initial stage Zhulan tree black tea of basement system;
Step 8, bake and bank up with earth: the tealeaves 2.4 of making through step 7 of hand-held basketwork brazier dress, to 2.6kg, dries heart temperature and is controlled at 60 to 70 ℃, cured 4.5 to 5.5 hours, the time of curing is divided early stage, mid-term and three time periods of later stage, and do not add a cover early stage, add half lid mid-term, the later stage covers entirely, so that till tealeaves roasting thoroughly;
Step 9, complex fire: by the Zhulan tree black tea at above-mentioned basement initial stage processed, through manually picking, after rejecting tea dust, blade, impurity, be that 45 to 55 ℃ of warm fire are stewed slowly by temperature, the tasting of limit adjusting edge, require moisture content not higher than 7%, and ash is not higher than 6%;
Step 10, vanning: the tea case of described Zhulan tree black tea after basement complex fire processed being put into to sealing continues to place 100 days, makes the sufficient absorption equilibrium of the Zhulan tree fragrance of a flower and black tea, eliminates the fire flavor and is finished product---Zhulan tree black tea.
2. the pure manual charcoal of a kind of Zhulan tree black tea according to claim 1 roasts manufacture craft, and it is characterized in that: the leaf thickness that spreads in described step 1 is 10cm, and withering time is 12 hours, and percentage of water loss is 15%.
3. the pure manual charcoal of a kind of Zhulan tree black tea according to claim 1 roasts manufacture craft, and it is characterized in that: the indoor temperature in step 2 is 25 ℃, and humidity is 65%, gets the leafiness that withers of 0.7kg, and the jog time is 2.5 seconds.
4. the pure manual charcoal of a kind of Zhulan tree black tea according to claim 1 roasts manufacture craft, and it is characterized in that: in described step 3, temperature is down to 55 ℃ from high to low.
5. the pure manual charcoal of a kind of Zhulan tree black tea according to claim 1 roasts manufacture craft, and it is characterized in that: in described step 4, the thin stand of tealeaves thickness is 1.5cm, and sweat is 4 hours, needs therebetween tealeaves is turned 4 times gently.
6. the pure manual charcoal of a kind of Zhulan tree black tea according to claim 1 roasts manufacture craft, it is characterized in that: in described step 5, tealeaves is put into the temperature of roasting cage and is 100 ℃ and dries one, and the time of baking is 40 minutes, standing 3.5 hours, temperature is 85 ℃ and dries second again, is cooled to 25 ℃.
7. the pure manual charcoal of a kind of Zhulan tree black tea according to claim 1 roasts manufacture craft, it is characterized in that: the chu lan flower in described step 7 and the weight ratio of black tea are 1.1:10, the thickness that chu lan flower and black tea base are alternately divided layer by layer is 19cm, divides 3.5 hours.
8. the pure manual charcoal of a kind of Zhulan tree black tea according to claim 1 roasts manufacture craft, it is characterized in that: the hand-held basketwork brazier dress tealeaves 2.5kg in described step 8, drying heart temperature is 65 ℃, the time of curing is 5 hours, its mid-early stage did not add a cover 2 hours, add half lid 1.5 hours mid-term, the later stage covered 1.5 hours entirely.
9. the pure manual charcoal of a kind of Zhulan tree black tea according to claim 1 roasts manufacture craft, and it is characterized in that: the temperature in described step 9 is 50 ℃.
10. the pure manual charcoal of a kind of Zhulan tree black tea as claimed in claim 1 roasts the Zhulan tree black tea that manufacture craft is made, it is characterized in that: described Zhulan tree black tea is to take the bright leaf of ecosystem microspecies to make gross tea as raw material, add the Zhulan tree fresh flower and form by pure artisan craftsmanship basement system, its manufacturing process steps is as follows:
Step 1, harvesting is withered: the young sprout bud-leaf of being opened face three leaves during annual 4 to May by artificial harvesting, spread equably on withering trough, spread leaf thickness 8 to 12cm, ventilation and heat, under normal temperature, natural withering time is to be advisable in 10 to 15 hours, the moderate tealeaves that withers reaches the bending of leafiness top, the obvious sagging surface staining of the second leaf, percentage of water loss is 14%-16%, is the leafiness that withers;
Step 2, keep watch over the ripening crops: it is 24 to 26 ℃ that the described leafiness that withers of step 1 is placed on to indoor temperature, humidity is in 60%～70% ventilated environment, and the leafiness that withers of getting 0.6～0.8kg is thin to be spread out in jog on water sieve standingly after 2 to 3 seconds, then jog is standing after 2 to 3 seconds, repeat 7 times, but time of repose, along with the number of times increase repeated successively extends, gently ferments, and the leafiness that makes to wither is red limit, the green end, the general flower of Ye Ting, the fruital flavor;
Step 3, complete, leak water, knead: will be placed in the Domestic pot on the kitchen range top by the ready-made tealeaves of step 2, until temperature, be down to from high to low while being no more than 60 ℃, ceaselessly turn by hand, make tealeaves leaf state dry soft, anhydrous overflowing is glutinous feel after hand is rubbed tightly, blue or green gas disperses and is fragrant, then the tealeaves that will complete fast contains into special use and slight in instrument processed and knead, heavy after first light, reach the state that namely anhydrates of leaking water, tea juice is excessive, accelerates the enzymatic oxidation of polyphenol compound, blade rub be rolled into streak, tight with holding, tea juice overflows and drip not;
Step 4, fermentation: will knead into by step 3 that streak tealeaves is thin to be spread out to paddy seat, cloth pad or water sieve, indoor natural ventilating heat radiation, with fresh air, oxygen supply are fully, temperature is 25 ℃ of left and right, relative humidity is more than 90%, the thin stand of tealeaves thickness is 1 to 2cm, spontaneous fermentation, and sweat is 3 to 5 hours, need tealeaves is turned 3 to 4 times gently proper fermentation therebetween;
Step 5, tea curing: after first-class lichee charcoal is fully burnt, to roast cage is placed in above fire again, tealeaves by after step 4 fermentation is put into to the roasting cage at once and carry out temperature and be 120 to 100 ℃ and dry together, from high to low, the time of baking is 35 to 45 minutes to temperature, hand touches the barbed sense of tealeaves, standing 3 to 4 hours, temperature was 80 to 90 ℃ and dries second again, is cooled to 24 to 26 ℃ and becomes the gross tea pack;
Step 6, sieve is picked up: with manually choosing thick loose bar, tea stalk, the pornographic movie in described gross tea, then sieve with the bamboo that the screen cloth hole varies in size the tea of winnowing with a dustpan, remove light sheet, tea dust and foreign material in tealeaves, staying smart tea is the black tea base;
Step 7, stand flower, basement flower, logical flower: reject bennet by before ten two of mornings on the same day, plucking the Zhulan tree fresh flower bud arrived, with described black tea base, alternately divide layer by layer, spread thickness 18 to 20cm, the weight ratio of chu lan flower and black tea is respectively 1～1.2:10, after dividing 3 to 4 hours, the afternoon Zhulan tree fragrance of a flower molecule of just opening is adsorbed by the fermentation finished thoroughly1 of black tea, becomes the initial stage Zhulan tree black tea of basement system;
Step 8, bake and bank up with earth: the tealeaves 2.4 of making through step 7 of hand-held basketwork brazier dress, to 2.6kg, dries heart temperature and is controlled at 60 to 70 ℃, cured 4.5 to 5.5 hours, the time of curing is divided early stage, mid-term and three time periods of later stage, and do not add a cover early stage, add half lid mid-term, the later stage covers entirely, so that till tealeaves roasting thoroughly;
Step 9, complex fire: by the Zhulan tree black tea at above-mentioned basement initial stage processed, through manually picking, after rejecting tea dust, blade, impurity, be that 45 to 55 ℃ of warm fire are stewed slowly by temperature, the tasting of limit adjusting edge, require moisture content not higher than 7%, and ash is not higher than 6%;
Step 10, vanning: the tea case of described Zhulan tree black tea after basement complex fire processed being put into to sealing continues to place 100 days, makes the sufficient absorption equilibrium of the Zhulan tree fragrance of a flower and black tea, eliminates the fire flavor and is finished product---Zhulan tree black tea.
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| CN104585378A (en) * | 2015-02-15 | 2015-05-06 | 云南德凤茶业有限公司 | Method for preparing healthcare sour tea |
| CN105325581A (en) * | 2015-11-11 | 2016-02-17 | 浙江锦天生物科技有限公司 | Mengding jasmine tea processing method |
| CN106070922A (en) * | 2016-08-25 | 2016-11-09 | 安徽瑞璞牡丹科技有限公司 | A kind of chloranthus tea list cellar for storing things formula preparation method |
| CN109566784A (en) * | 2019-01-10 | 2019-04-05 | 李沛翔 | The production method of pure lichee wood tea curing |
| CN111557353A (en) * | 2020-05-21 | 2020-08-21 | 福建大川茶业有限公司 | Making process of scenting black tea |
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| CN111557353A (en) * | 2020-05-21 | 2020-08-21 | 福建大川茶业有限公司 | Making process of scenting black tea |
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