CN103444922B - Manufacture method of black tea - Google Patents

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, is redness at the bottom of Tang Se and leaf; Traditional handicraft is: fresh leaf → wither → just rub → rub again → ferment → drying → refining.Its shortcoming is: color and luster is withered and yellow; Soup look does not work, it is tasteless to ferment, 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 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) leaf is selected: the fresh leaf plucking bud one leaf or two leaves and a bud;

(2), by fresh leaf directly send in 180-200 DEG C of baking oven, drum hot blast turns over and blows tealeaves 5-10 minute, leafing;

(3), spread out above-mentioned tealeaves on the curtain that withers by 3-4 centimetre, withering temperature is 42-48 DEG C, and withering time is 1-2 hour, turns over leaf once every 10-15 minute;

(4), knead: withered tea leaves put to 50-60 DEG C of heating kettle, heat rubs 20-30min; Be cooled to room temperature, spread 3-4 hour, then be heated to 70-80 DEG C, heat rubs 5-10 minute;

(5), one time fermentation: be put in fermenting cellar by the tea spreading after kneading, leaf-spreading thickness is 8 ~ 10 centimetres, and fermenting cellar temperature is 23-28 DEG C, and fermentation time is 2-3 hour;

(6), secondary fermentation: trembled out by one time fermentation tealeaves, be cooled to room temperature and deposit 12-14 hour, then spread in fermenting cellar, leaf-spreading thickness is 5-6 centimetre, and fermenting cellar temperature is 35-39 DEG C, and fermentation time is 2-3 hour;

(7), cure: the tealeaves after secondary fermentation is cured to water content 3-5% at 115-125 DEG C;

(8), dry tea arranges: the tealeaves after foot is dry through sub-sieve, prescind broken end, 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, is subject to consumption and welcomes and accreditation.

Detailed description of the invention

Example 1:

The preparation method of black tea, comprises the following steps:

(1) leaf is selected: the fresh leaf plucking bud one leaf or two leaves and a bud;

(2), by fresh leaf directly send in 180-200 DEG C of baking oven, drum hot blast turns over and blows tealeaves 5-10 minute, leafing;

(3), spread out above-mentioned tealeaves on the curtain that withers by 3-4 centimetre, withering temperature is 42-48 DEG C, and withering time is 1-2 hour, turns over leaf once every 10-15 minute;

(4), knead: withered tea leaves put to 50-60 DEG C of heating kettle, heat rubs 20-30min; Be cooled to room temperature, spread 3-4 hour, then be heated to 70-80 DEG C, heat rubs 5-10 minute;

(5), one time fermentation: be put in fermenting cellar by the tea spreading after kneading, leaf-spreading thickness is 8 ~ 10 centimetres, and fermenting cellar temperature is 23-28 DEG C, and fermentation time is 2-3 hour;

(6), secondary fermentation: trembled out by one time fermentation tealeaves, be cooled to room temperature and deposit 12-14 hour, then spread in fermenting cellar, leaf-spreading thickness is 5-6 centimetre, and fermenting cellar temperature is 35-39 DEG C, and fermentation time is 2-3 hour;

(7), cure: the tealeaves after secondary fermentation is cured to water content 3-5% at 115-125 DEG C;

(8), dry tea arranges: the tealeaves after foot is dry through sub-sieve, prescind broken end, 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, is subject to consumption and welcomes and accreditation.

Example 2

The preparation method of black tea, comprises the following steps:

(1) leaf is selected: the fresh tea leaf plucking bud one leaf or two leaves and a bud;

(2), by fresh leaf directly send in 180-200 DEG C of baking oven, drum hot blast turns over and blows tealeaves 5-10 minute, leafing;

(3), spread out above-mentioned tealeaves on the curtain that withers by 3-4 centimetre, withering temperature is 42-48 DEG C, and withering time is 1-2 hour, turns over leaf once every 10-15 minute;

(4), knead: aforementioned tealeaves is added to 50-60 DEG C of heating kettle, heat rubs 20-30min; Be cooled to room temperature, spread 3-4 hour, then be added to 70-80 DEG C of heating kettle, heat rubs 5-10 minute;

(5), one time fermentation: be put in fermenting cellar by the tea spreading after kneading, leaf-spreading thickness is 8 ~ 10 centimetres, interval 2-3 centimetre of folder one deck lotus leaf in the leaf of stand, and tealeaves top lotus leaf covers, and fermenting cellar temperature is 23-28 DEG C, and fermentation time is 2-3 hour;

(6), secondary fermentation: trembled out by one time fermentation tealeaves, be cooled to room temperature and deposit 12-14 hour, then spread in fermenting cellar, leaf-spreading thickness is 5-6 centimetre, and fermenting cellar temperature is 35-39 DEG C, and fermentation time is 2-3 hour;

(7), cure: the tealeaves after secondary fermentation is cured to water content 3-5% at 115-125 DEG C;

(8), dry tea arranges: the tealeaves after foot is dry through sub-sieve, prescind broken end, de-etiolation of winnowing with a dustpan sheet, pick assorted after vanning.

Lotus leaf interlayer of the present invention adds tealeaves and sends out alcohol temperature, 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) leaf is selected: the fresh leaf plucking bud one leaf or two leaves and a bud;

(2), by fresh leaf directly send in 180-200 DEG C of baking oven, drum hot blast turns over and blows tealeaves 5-10 minute, leafing;

(3), spread out above-mentioned tealeaves on the curtain that withers by 3-4 centimetre, withering temperature is 42-48 DEG C, and withering time is 1-2 hour, turns over leaf once every 10-15 minute;

(4), knead: aforementioned tealeaves is added to 50-60 DEG C of heating kettle, heat rubs 20-30min; Be cooled to room temperature, spread 3-4 hour, then be added to 70-80 DEG C of heating kettle, heat rubs 5-10 minute;

(5), one time fermentation: be put in fermenting cellar by the tea spreading after kneading, leaf-spreading thickness is 8 ~ 10 centimetres, and fermenting cellar temperature is 23-28 DEG C, and fermentation time is 2-3 hour;

(6), secondary fermentation: trembled out by one time fermentation tealeaves, be cooled to room temperature and deposit 12-14 hour, then spread in fermenting cellar, leaf-spreading thickness is 5-6 centimetre, and fermenting cellar temperature is 35-39 DEG C, and fermentation time is 2-3 hour;

(7), cure: the tealeaves after secondary fermentation is cured to water content 3-5% at 115-125 DEG C;

(8), dry tea arranges: the tealeaves after foot is dry through sub-sieve, prescind broken end, de-etiolation of winnowing with a dustpan sheet, pick assorted after vanning.