CN103444922A - Manufacture method of black tea - Google Patents

Manufacture method of black tea Download PDF

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Publication number
CN103444922A
CN103444922A CN2013103182187A CN201310318218A CN103444922A CN 103444922 A CN103444922 A CN 103444922A CN 2013103182187 A CN2013103182187 A CN 2013103182187A CN 201310318218 A CN201310318218 A CN 201310318218A CN 103444922 A CN103444922 A CN 103444922A
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Prior art keywords
leaf
tealeaves
fermentation
tea
hour
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CN2013103182187A
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CN103444922B (en
Inventor
汪学兵
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ANHUI HUOSHAN COUNTY JUYI TECHNOLOGY Co Ltd
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ANHUI HUOSHAN COUNTY JUYI TECHNOLOGY Co Ltd
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Abstract

The invention discloses a manufacture method of black tea. The manufacture method is characterized by comprising the following steps: (1) tea leaf selection: picking fresh leaves with one bud and one leaf or one bud and two leaves; (2) directly feeding the fresh leaves into a drying oven at 180-200 DEG C, blowing hot air to dry the tea leaves for 5-10 minutes in a turning-over manner and discharging the leaves; and (3) spreading the tea leaves on a withering curtain with thickness of 3-4cm at withering temperature of 42-48 DEG C for 1-2 hours, and turning over the tea leaves at intervals of 10-15 minutes. The method adopts secondary fermentation, and the produced black tea has high content of active ingredients, has black color, moist luster, and special and mellow taste, is popular to customers and can be accepted by the customers.

Description

The preparation method of black tea
Technical field
The invention belongs to processing field of tea leaves, more specifically relate to a kind of preparation method of black tea.
Background technology
Black tea belongs to full fermented tea, at the bottom of Tang Se and leaf, is redness; Traditional handicraft is: bright leaf → wither → just rub → rub again → ferment → drying → refining.Its shortcoming is: color and luster is withered and yellow; That the soup look does not work, ferments is tasteless, fragrance not just.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of black tea, the method, in conjunction with the conventional black processing technology, is improved, the black tea of production, and color and luster Wu Run, taste are peculiar, mellow.
Technical scheme of the present invention is as follows:
The preparation method of black tea is characterized in that comprising the following steps:
(1) select leaf: the bright leaf of plucking bud one leaf or two leaves and a bud;
(2), bright leaf is directly sent in 180-200 ℃ of baking oven, the drum hot blast turns over and blows tealeaves 5-10 minute, leafing;
(3), above-mentioned tealeaves is spread out on the curtain that withers by 3-4 centimetre, the temperature of withering is 42-48 ℃, and withering time is 1-2 hour, every 10-15 minute, turns over leaf once;
(4), knead: withered tea leaves is put to 50-60 ℃ of heating kettle, and heat is rubbed 20-30min; Be cooled to room temperature, spread 3-4 hour, then be heated to 70-80 ℃, heat is rubbed 5-10 minute;
(5), one time fermentation: the tea spreading after kneading is put in fermenting cellar, and leaf-spreading thickness is 8~10 centimetres, and the fermenting cellar temperature is 23-28 ℃, and fermentation time is 2-3 hour;
(6), secondary fermentation: one time fermentation tealeaves is trembled out, be cooled to room temperature and deposit 12-14 hour, then spread in fermenting cellar, leaf-spreading thickness is 5-6 centimetre, and the fermenting cellar temperature is 35-39 ℃, and fermentation time is 2-3 hour;
(7), cure: the tealeaves after secondary fermentation is cured to water content 3-5% under 115-125 ℃;
(8), dry tea arranges: the tealeaves after will foot dry through sub-sieve, prescind broken end, the de-etiolation of winnowing with a dustpan sheet, pick assorted after vanning.
The black tea that the present invention produces, active constituent content is high, and color and luster Wu Run, taste are peculiar, mellow, are subject to consumption and welcome and approval.
The specific embodiment
Example 1:
The preparation method of black tea comprises the following steps:
(1) select leaf: the bright leaf of plucking bud one leaf or two leaves and a bud;
(2), bright leaf is directly sent in 180-200 ℃ of baking oven, the drum hot blast turns over and blows tealeaves 5-10 minute, leafing;
(3), above-mentioned tealeaves is spread out on the curtain that withers by 3-4 centimetre, the temperature of withering is 42-48 ℃, and withering time is 1-2 hour, every 10-15 minute, turns over leaf once;
(4), knead: withered tea leaves is put to 50-60 ℃ of heating kettle, and heat is rubbed 20-30min; Be cooled to room temperature, spread 3-4 hour, then be heated to 70-80 ℃, heat is rubbed 5-10 minute;
(5), one time fermentation: the tea spreading after kneading is put in fermenting cellar, and leaf-spreading thickness is 8~10 centimetres, and the fermenting cellar temperature is 23-28 ℃, and fermentation time is 2-3 hour;
(6), secondary fermentation: one time fermentation tealeaves is trembled out, be cooled to room temperature and deposit 12-14 hour, then spread in fermenting cellar, leaf-spreading thickness is 5-6 centimetre, and the fermenting cellar temperature is 35-39 ℃, and fermentation time is 2-3 hour;
(7), cure: the tealeaves after secondary fermentation is cured to water content 3-5% under 115-125 ℃;
(8), dry tea arranges: the tealeaves after will foot dry through sub-sieve, prescind broken end, the de-etiolation of winnowing with a dustpan sheet, pick assorted after vanning.
The black tea that the present invention produces, active constituent content is high, and color and luster Wu Run, taste are peculiar, mellow, are subject to consumption and welcome and approval.
Example 2
The preparation method of black tea comprises the following steps:
(1) select leaf: the fresh tea leaf of plucking bud one leaf or two leaves and a bud;
(2), bright leaf is directly sent in 180-200 ℃ of baking oven, the drum hot blast turns over and blows tealeaves 5-10 minute, leafing;
(3), above-mentioned tealeaves is spread out on the curtain that withers by 3-4 centimetre, the temperature of withering is 42-48 ℃, and withering time is 1-2 hour, every 10-15 minute, turns over leaf once;
(4), knead: aforementioned tealeaves is added to 50-60 ℃ of heating kettle, and heat is rubbed 20-30min; Be cooled to room temperature, spread 3-4 hour, then be added to 70-80 ℃ of heating kettle, heat is rubbed 5-10 minute;
(5), one time fermentation: the tea spreading after kneading is put in fermenting cellar, and leaf-spreading thickness is 8~10 centimetres, and in the leaf of stand, interval 2-3 centimetre presss from both sides one deck lotus leaf, and the tealeaves top covers with lotus leaf, and the fermenting cellar temperature is 23-28 ℃, and fermentation time is 2-3 hour;
(6), secondary fermentation: one time fermentation tealeaves is trembled out, be cooled to room temperature and deposit 12-14 hour, then spread in fermenting cellar, leaf-spreading thickness is 5-6 centimetre, and the fermenting cellar temperature is 35-39 ℃, and fermentation time is 2-3 hour;
(7), cure: the tealeaves after secondary fermentation is cured to water content 3-5% under 115-125 ℃;
(8), dry tea arranges: the tealeaves after will foot dry through sub-sieve, prescind broken end, the de-etiolation of winnowing with a dustpan sheet, pick assorted after vanning.
Lotus leaf interlayer of the present invention has increased tealeaves and has sent out temperature pure, makes fermentation thoroughly, improves mouthfeel, more mellow.

Claims (1)

1. the preparation method of black tea is characterized in that comprising the following steps:
(1) select leaf: the bright leaf of plucking bud one leaf or two leaves and a bud;
(2), bright leaf is directly sent in 180-200 ℃ of baking oven, the drum hot blast turns over and blows tealeaves 5-10 minute, leafing;
(3), above-mentioned tealeaves is spread out on the curtain that withers by 3-4 centimetre, the temperature of withering is 42-48 ℃, and withering time is 1-2 hour, every 10-15 minute, turns over leaf once;
(4), knead: aforementioned tealeaves is added to 50-60 ℃ of heating kettle, and heat is rubbed 20-30min; Be cooled to room temperature, spread 3-4 hour, then be added to 70-80 ℃ of heating kettle, heat is rubbed 5-10 minute;
(5), one time fermentation: the tea spreading after kneading is put in fermenting cellar, and leaf-spreading thickness is 8~10 centimetres, and the fermenting cellar temperature is 23-28 ℃, and fermentation time is 2-3 hour;
(6), secondary fermentation: one time fermentation tealeaves is trembled out, be cooled to room temperature and deposit 12-14 hour, then spread in fermenting cellar, leaf-spreading thickness is 5-6 centimetre, and the fermenting cellar temperature is 35-39 ℃, and fermentation time is 2-3 hour;
(7), cure: the tealeaves after secondary fermentation is cured to water content 3-5% under 115-125 ℃;
(8), dry tea arranges: the tealeaves after will foot dry through sub-sieve, prescind broken end, the de-etiolation of winnowing with a dustpan sheet, pick assorted after vanning.
CN201310318218.7A 2013-07-26 2013-07-26 Manufacture method of black tea Active CN103444922B (en)

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Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103749746A (en) * 2013-12-24 2014-04-30 吴燕妮 Tea-making process adopting withering trough with integrated withering and roasting functions
CN104430974A (en) * 2014-11-19 2015-03-25 广德徽白茶叶专业合作社 Large-scaled processing process of tea leaves
CN105053338A (en) * 2015-08-07 2015-11-18 广西南宁派腾科技有限公司 Black tea with the addition of Chinese herbal medicines for treating chronic pharyngitis
CN105166147A (en) * 2015-09-15 2015-12-23 贵州省凤冈县永田露茶业有限公司 Processing and production method of highland black tea
CN105309678A (en) * 2015-11-04 2016-02-10 广西昭平县凝香翠茶厂 Technology for manufacturing black tea with pine needle fragrance
CN105309720A (en) * 2015-11-04 2016-02-10 广西昭平县凝香翠茶厂 Natural bamboo-flavored black tea production process
CN105309719A (en) * 2015-11-04 2016-02-10 广西昭平县凝香翠茶厂 Preparation process for black tea with bamboo fragrance
CN105309654A (en) * 2015-11-04 2016-02-10 广西昭平县凝香翠茶厂 Natural rosin black tea production process
CN105961659A (en) * 2016-06-29 2016-09-28 黄世仁 Processing method of cold-water-made black tea
CN105994768A (en) * 2016-06-29 2016-10-12 黄世仁 Processing method of mango black tea
CN106035814A (en) * 2016-06-29 2016-10-26 黄世仁 Processing method of black tea
CN106172952A (en) * 2016-06-29 2016-12-07 黄世仁 The processing method of Fructus Citri Limoniae black tea
CN106172970A (en) * 2016-06-29 2016-12-07 黄世仁 The processing method of honey grapefruit black tea
CN106212741A (en) * 2016-07-27 2016-12-14 普定县青源茶叶专业合作社 A kind of processing technique of black tea
CN106912628A (en) * 2015-12-24 2017-07-04 衡阳智源农业科技有限公司 Selenium-rich black tea processing method
CN107744031A (en) * 2017-11-27 2018-03-02 梧州市中茗茶业有限公司 The fermentation process of six fort tea

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101695323A (en) * 2009-10-26 2010-04-21 凤庆香竹箐古茶有限责任公司 Method for processing high-perfume type Yunnan black tea
JP2011223973A (en) * 2010-04-19 2011-11-10 Yoriyuki Nakamura Method for producing novel two-step fermented tea
CN102669332A (en) * 2012-06-06 2012-09-19 东至县祁乡园茶叶农民专业合作社 Ginger congou black tea and preparation method thereof
CN102687769A (en) * 2012-06-18 2012-09-26 安徽省祁门县祁红茶业有限公司 Primary making process of black tea

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101695323A (en) * 2009-10-26 2010-04-21 凤庆香竹箐古茶有限责任公司 Method for processing high-perfume type Yunnan black tea
JP2011223973A (en) * 2010-04-19 2011-11-10 Yoriyuki Nakamura Method for producing novel two-step fermented tea
CN102669332A (en) * 2012-06-06 2012-09-19 东至县祁乡园茶叶农民专业合作社 Ginger congou black tea and preparation method thereof
CN102687769A (en) * 2012-06-18 2012-09-26 安徽省祁门县祁红茶业有限公司 Primary making process of black tea

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103749746A (en) * 2013-12-24 2014-04-30 吴燕妮 Tea-making process adopting withering trough with integrated withering and roasting functions
CN104430974A (en) * 2014-11-19 2015-03-25 广德徽白茶叶专业合作社 Large-scaled processing process of tea leaves
CN105053338A (en) * 2015-08-07 2015-11-18 广西南宁派腾科技有限公司 Black tea with the addition of Chinese herbal medicines for treating chronic pharyngitis
CN105166147A (en) * 2015-09-15 2015-12-23 贵州省凤冈县永田露茶业有限公司 Processing and production method of highland black tea
CN105166147B (en) * 2015-09-15 2019-05-24 贵州省凤冈县永田露茶业有限公司 A kind of plateau black tea processing method
CN105309720A (en) * 2015-11-04 2016-02-10 广西昭平县凝香翠茶厂 Natural bamboo-flavored black tea production process
CN105309719A (en) * 2015-11-04 2016-02-10 广西昭平县凝香翠茶厂 Preparation process for black tea with bamboo fragrance
CN105309654A (en) * 2015-11-04 2016-02-10 广西昭平县凝香翠茶厂 Natural rosin black tea production process
CN105309678A (en) * 2015-11-04 2016-02-10 广西昭平县凝香翠茶厂 Technology for manufacturing black tea with pine needle fragrance
CN106912628A (en) * 2015-12-24 2017-07-04 衡阳智源农业科技有限公司 Selenium-rich black tea processing method
CN105994768A (en) * 2016-06-29 2016-10-12 黄世仁 Processing method of mango black tea
CN106035814A (en) * 2016-06-29 2016-10-26 黄世仁 Processing method of black tea
CN106172952A (en) * 2016-06-29 2016-12-07 黄世仁 The processing method of Fructus Citri Limoniae black tea
CN106172970A (en) * 2016-06-29 2016-12-07 黄世仁 The processing method of honey grapefruit black tea
CN105961659A (en) * 2016-06-29 2016-09-28 黄世仁 Processing method of cold-water-made black tea
CN106212741A (en) * 2016-07-27 2016-12-14 普定县青源茶叶专业合作社 A kind of processing technique of black tea
CN107744031A (en) * 2017-11-27 2018-03-02 梧州市中茗茶业有限公司 The fermentation process of six fort tea

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