CN103583724B - Black tea and preparation process thereof - Google Patents
Black tea and preparation process thereof Download PDFInfo
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- CN103583724B CN103583724B CN201310580968.1A CN201310580968A CN103583724B CN 103583724 B CN103583724 B CN 103583724B CN 201310580968 A CN201310580968 A CN 201310580968A CN 103583724 B CN103583724 B CN 103583724B
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Abstract
The invention discloses a preparation process of black tea, which comprises the following steps: (S1100), withering: fresh leaves are withered for 16-24 h until the water content is 60-70%; (S1200), twisting: the withered fresh leaves are fed into a twisting machine to be twisted for 40-50 min; (S1300), unraveling: the twisted tea leaves are placed in an unravel machine to be unraveled; (S1400), secondarily twisting: after block-separating and sifting, part of not enough compact tea leaves are twisted secondarily for 25-35 min; (S1500), fermenting: separately fermenting the tea leaves twisted for the first time and the tea leaves twisted for the second time in a fermenting room, and the thickness of the spread tea is 5 cm to 8 cm. The black tea prepared by the preparation process is unique in quality, healthy and safe, rich and pure in fragrance, and can meet the requirement of people of the modern society on the drinking.
Description
Technical field
The present invention relates to a kind of tealeaves and manufacture craft thereof, particularly relate to a kind of black tea and manufacture craft thereof.
Background technology
China is the country finding and utilize tea tree the earliest, and China finds and utilizes cultivate agrocybe to have more than 4000 year history, and in the historical progress of very long several thousand, kind tea, the tea making of China and development of drinking tea, popularize gradually and outwards propagate.Kind tea, the tea making of countries in the world, skill of drinking tea is all direct or indirect is imported into by China, so there is the reputation in " motherland of tea, the native place of tea " in China.
History and science prove that drinking tea is useful health, and enter 21 century being surging forward along with global green consumption, tealeaves is a kind of traditional beverages being full of youthful vigor especially.Drinking tea concerning the mankind is a kind of fine spiritual material enjoyment.
The chemical composition of the tens of kinds of useful healths such as the polyphenol compound contained by tealeaves, alkaloid, catechin, folic acid, vitamin, mineral matter and aromatic substance.Tealeaves has and promotes the production of body fluid to quench thirst, and helps digest diuresis, removing toxic substances, sterilization treat multiple physiology and the pharmacological effects such as disease, excitor nerve, anti-senility, anti-cancer radioresistance and prevention and prohibition be fat.
According to the difference of tealeaves manufacture craft, tealeaves is divided into green tea, black tea, yellow tea, black tea, white tea etc., black tea generally through leaf picking, wither, knead, ferment, the basic working procedure such as dry produces.Black tea is rear aroma substance more horn of plenty more more obvious than fresh leaf and other teas by fermentation.According to experimental analysis, green tea has 100 multiple fragrance materials in the fabrication process and black tea has 300 multiple fragrance materials to produce in the fabrication process.
Black tea is because of its red soup, red autumnal leaves, fragrant and sweet and special clearing heat and promoting fluid, warm stomach nourishing the stomach, effect such as anti-oxidant and be subject to the hobby of consumers in general, but the conventional black that traditional handicraft is produced, emphasize dense, strong, fresh, soup look mouthfeel overrich is overweight, flavour partially hardship is partially puckery, profile is in a jumble single, and can not meeting present social people, to pursue form attractive in appearance, the requirement of the sweet aftertaste of the pure and fresh elegance of mouthfeel.
Each link of Tea Production is the key element forming its quality, and the while that not only the environmental requirement of growth of tea plant being ecological, pollution-free, production and processing whole process requires safety and sanitation and the processing technology be combined just can produce the tealeaves of high-quality.
Black tea manufactures, its fermentation is the key link forming black tea quality, fermentation of black tea process is the comprehensive dynamic changing process of a complicated physics and chemistry, closely related with the air of fermenting space, moisture, water content of tea and temperature, the microbe species participating in tea leaf fermentation is in the process various, there are different mushroom and bacterium, jointly participated in the enzymatic oxidation of tealeaves by them.
But raw material because of different geographical, Various Seasonal, do not carry kind tealeaves and there is the feature of self ins and outs, all can produce different quality characteristics in the fabrication process, for adapting to the life product drink meeting modern society people, produce quality uniqueness, healthy and safe high-quality black tea, just must change to some extent on traditional basis and be added on innovation.
Therefore, unique desirable to provide a kind of quality, healthy and safe high-quality black tea.
Summary of the invention
For this reason, the present invention proposes a kind of black tea at least partially that can solve the problem and manufacture craft thereof.
According to an aspect of the present invention, provide a kind of manufacture craft of black tea, comprising:
S1100 wither step: fresh leaf was withered through 16-24 hour to water content be 60%-70%;
S1200 kneads step: dropped in kneading machine by withering leaf and knead, 40-50 minute when rubbing;
S1300 deblocking step: the tealeaves kneaded is put into deblocking machine and deblocks;
S1400 retwist step: after the sub-sieve that deblocks, kneads again by the part tealeaves of inadequate for bar rope tight knot, and the time is 25-35 minute; And
S1500 fermentation step: first time is kneaded and the separately fermentation in fermenting cellar of the tealeaves of retwist, leaf-spreading thickness 5cm-8cm.
Alternatively, according to an embodiment of the invention, in S1500 fermentation step, in the first stage of fermentation, described tealeaves being placed in temperature is 25-28 DEG C, and relative humidity is ferment in first fermenting cellar of 65-90%, and the time is 6-8 hour;
Second stage after the described first stage, described tealeaves being placed in temperature is 22-24 DEG C, and relative humidity is ferment in second fermenting cellar of 60-70%, and the time is 5-7 hour, obtains fermentated leaves.
Alternatively, according to an embodiment of the invention, after S1500 fermentation step, comprise the black tea baking procedure that S1610 natural torsion is shaping further: by described fermentated leaves first with gross fire baking 10-12 minute, then the spreading for cooling 30-60 minute of 100-120 DEG C; Metapedes fire Titian, foot fiery temperature be 85-90 DEG C, the time is 5-10 minute; Last Titian again, temperature is 110-120 DEG C, and the time is 3-4 minute.
Alternatively, according to an embodiment of the invention, the black tea comprising S1620 first given shape after S1500 fermentation step further makes type, Titian step: dropped in carding machine by described fermentated leaves and carry out reason bar, carding machine pot temperature controls at 85-100 DEG C, and time controling is at 20-25 minute, and cook after reason bar completes spreading for cooling 25-35 minute, carry out baking Titian again, temperature controls at 100-120 DEG C, and the time is 5-10 minute, descends machine spreading for cooling to room temperature afterwards.
Alternatively, according to an embodiment of the invention, the black tea comprising S1630 second given shape after S1500 fermentation step further makes type, Titian step: described fermentated leaves is dropped into two pan-roasting tea machine frying and make type, pot temperature control is at 85-100 DEG C, fry 60-90 minute, 70-80 DEG C is cooled to after mellow and full to pearl type tight knot, after frying 8-10 minute again, gold milli appears, and can cook spreading for cooling 35-45 minute, then row baking Titian, temperature controls at 100-120 DEG C, time controling, at 5-10 minute, completes Titian, and lower machine spreading for cooling is to room temperature.
Alternatively, according to an embodiment of the invention, type made by the black tea comprising S1640 the 3rd given shape after S1500 fermentation step further, Titian step: described fermentated leaves is dropped into roller stir-frying machine, pot temperature control is at 85-100 DEG C, fry 15 minutes, air blast 3 minutes in machine, fry 30 minutes again, again air blast fry again 20 minutes after 5 minutes spiral shell type, be cooled to 60-75 DEG C, fry 10 minutes again, now spiral shell type is curling, gold milli discloses, to cook spreading for cooling 20 minutes, carry out complex fire Titian, temperature controls between 85-100 DEG C, time is 5-10 minute, lower machine spreading for cooling is to room temperature.
According to an aspect of the present invention, a kind of black tea is provided.
The tea leaf quality produced by the manufacture craft of black tea provided by the invention is unique, healthy and safe, gives off a strong fragrance pure, can meet the demand to life product drink of modern society people.
Accompanying drawing explanation
By reading hereafter detailed description of the preferred embodiment, various other advantage and benefit will become cheer and bright for those of ordinary skill in the art.Accompanying drawing only for illustrating the object of preferred embodiment, and does not think limitation of the present invention.And in whole accompanying drawing, represent identical parts by identical reference symbol.Wherein in the accompanying drawings, the multiple identical parts of alphabetic flag instruction after reference number, when making a general reference these parts, by its last alphabetic flag of omission.In the accompanying drawings:
Fig. 1 shows the manufacture craft of the black tea of a preferred embodiment of the invention;
Fig. 2 shows the manufacture craft of the black tea of a preferred embodiment of the invention;
Fig. 3 shows the manufacture craft of the black tea of a preferred embodiment of the invention;
Fig. 4 shows the manufacture craft of the black tea of a preferred embodiment of the invention; And
Fig. 5 shows the manufacture craft of the black tea of a preferred embodiment of the invention.
Detailed description of the invention
The invention provides many applicable creative concepts, this creative concept can be reflected in a large number of in concrete context.The specific embodiment described in following embodiments of the present invention only as the exemplary illustration of the specific embodiment of the present invention, and does not form limitation of the scope of the invention.
Below in conjunction with accompanying drawing and concrete embodiment, the invention will be further described.
Indication black tea of the present invention refers to refined miaow red (black tea), this black tea picks up from the bud-leaf of big-leaf species in yunnan improved seeds, among the hills and mountains of large Black Hills, Menglian County, Yunnan Province periphery being derived from height above sea level 1600-2000m, planting site surrounding afforestation rate is more than 72%, average annual rainfall 1400mm, at 2200 hours at sunshine, average annual temperature 15-25 DEG C, its processing step is: leaf picking, wither, knead, the < that ferments does type >, baking, then through sub-sieve, pick and pick, pack and obtain refined miaow black tea.
According to the manufacture craft of finished tea and the difference of shape, the present invention is divided into four class black tea: the black tea of black tea, the black tea of the first given shape, the black tea of the second given shape and the 3rd given shape that natural torsion is shaping, corresponding name of product is respectively: refined miaow red gold milli, the red acupuncture needle of refined miaow, the red gold bead of refined miaow, the red gold shell of refined miaow, its preparation method corresponds respectively to Fig. 2, Fig. 3, Fig. 4 and Fig. 5.
Wherein, its shape of tea of the black tea of the first given shape is aciculiform, therefore is referred to as the red acupuncture needle of refined miaow, the black tea of the second given shape and its shape of tea of black tea of the second given shape similar, difference is, because manufacture craft is different, to cause the tight knot degree of tealeaves different.
The manufacture craft of the black tea of a preferred embodiment of the invention as shown in Figure 1, a kind of manufacture craft of black tea, comprising:
S1100 wither step: fresh leaf was withered through 16-24 hour to water content be 60%-70%.
Withering of the red tea of refined miaow adopts withering trough to wither.Its operation requirements is: will pluck the fresh leaf (based on bud one leaf) of coming, fluffyly spread out in withering trough groove face, leaf layer thickness is about 6-10cm, blows process at ambient temperature, and the time is about 12-14 hour, and rainy weather about must 24 hours.
Concrete grammar is as follows with operation:
First fresh leaf is spread in withering trough, air blast 30 minutes, its objective is lost fresh leaf surface moisture and the heat produced because of accumulation that fully scatters and disappears.
Turn off the blast after 30 minutes, at ambient temperature, naturally wither 3 hours, allow fresh leaf nature dehydration, natural trend.Do like this and can form more theaflavin and thearubigin during the fermentation.
Naturally, after withering 3 hours, air blast time long, centre turns off the blast in short-term, and gently turns over 1 to 2 time, and in order to fluffy ventilative, dehydration is even, allows a large amount of blue or green gas be pulled away with blowing.
Withering trough withers, and kneads and must turn off the blast for first 1 hour, allow dehydrating speed slow down, and allows fresh leaf each several part moisture distributed uniform in its natural state, in order to kneading.
Withering must the gentle humidity in control room, and temperature controls at 20-27 DEG C, humid control at 40-60%, when temperature be greater than 27 DEG C, humidity is greater than 60% and must lowers the temperature hydrofuge, excessive temperature and humidity, chemical change is too fast, is unfavorable for quality responses.
Withering time is about 8-14 hour, and fresh leaf water content requires 60-70%, and the process nature that withers is the elementary change procedure of fresh leaf material composition.As the raising of the activity of enzyme, proteolysis becomes more amino acid, and starch and hydrolyzed pectin produce soluble sugar and soluble pectin.These changes all will experience certain hour (16-24 hour), but cross long-time also can depleting substance basis in a large number, the time is too short, and chemical change and conversion are difficult to formation.
More than wither operation result and be characterised in that:
(1) bud one leaf that fresh leaf is big-leaf species in yunnan is plucked.
(2) fresh leaf is laid in the thickness of withering trough is 6-10cm.
(3) fresh leaf spreads, first air blast 3 hours, and fully scatter and disappear fresh leaf surface moisture and heat.
(4) turn off the blast, naturally wither 3 hours, allow fresh leaf nature dehydration, natural trend.For the more theaflavin of sweat formation, thearubigin establish material base.
(5) turn off the blast in short-term in the middle of, gently turn over 1 to 2 time, make fresh leaf dehydration even, withering degree is consistent.
(6) temperature humidity in space of withering controls at 20-27 DEG C, 40-60%, kneads and turns off the blast for first 1 hour, make fresh leaf water partitioning even.
S1200 kneads step: dropped in kneading machine by withering leaf and knead, 40-50 minute when rubbing.
Kneading is the second operation work that black tea manufactures, and is the important step that formation black kung fu tea tight knot profile and subsequent fermentation operation are normally carried out.
The object of kneading makes withering leaf tightly be rolled into bar, and to form black kung fu tea tight knot resemblance, and destroying leaf cell structure, to offer juice tea excessive, and the enzymatic oxidation effect being convenient to ferment is carried out smoothly, is also beneficial to brew simultaneously and drinks.
The concrete operations that the red tea of refined miaow is kneaded and control:
The tealeaves reaching the standard of withering is dropped in kneading machine and kneads, knead and the entire process have about 40-50 minute, throw leaf amount and rub into 20-25 kilogram of withering leaf by 55 type kneading machines, 60 type kneading machine 25-30 kilogram.
Do not pressurize and gently rub 5-10 minute, then dismiss spreading for cooling (yet namely withering again) and knead again afterwards for 30-40 minute.
Knead and knead by light-weight-light pressurization steps, namely start not add kneadding 5-10 minute, add light pressure (rub barrel lid presses down 3-5cm) and rub 25 minutes, add weight (rub barrel lid presses down 5-8cm) again and rub 5-10 minute, afterwards rub barrel is covered back 5-8cm, rub 5 minutes, knead end, lower machine deblocks.
The key innovations that its refined miaow is red to be kneaded and feature are:
Do not pressurize and gently rub 5-10 minute, dismiss again and continue the 30-40 minute that withers, also wither after namely gently rubbing certain hour again, this kneads with conventional and tradition and distinguishes to some extent, the object done like this and effect are: after gently rubbing, certain breakage is had to leaf cell, part tea juice and moisture excessive, wither through certain hour again, be conducive to the further volatilization of moisture, excessive tea juice is allowed fully to contact oxygen with moisture, to improve the activity of enzyme, simultaneous moisture loss, pained material in tealeaves flavour can be pulled away and transform a part in enzymatic oxidation Sum decomposition to be conducive to weakening the bitter taste of millet paste and to promote fragrant and sweet taste.
After kneading in short-term, withering leaf starts there is slight fermentation, then dismisses the certain hour that withers, and tealeaves fully contacts with the oxygen in air, the activity of enzyme is activated, along with the hydrolysis of starch and pectin changes, moisture volatilization again in addition, is formed at the discal patch Suo Gengyi that kneads of back, and not easily mutually adhere to and formed agglomerate, be beneficial to ventilation heat radiation, can form and accumulate more theaflavin and thearubigin so during the fermentation, to promote redness and the brightness of millet paste.
S1300 deblocking step: the tealeaves kneaded is put into deblocking machine and deblocks;
S1400 retwist step: after the sub-sieve that deblocks, kneads again by the part tealeaves of inadequate for bar rope tight knot, and the time is 25-35 minute; And
S1500 fermentation step: first time is kneaded and the separately fermentation in fermenting cellar of the tealeaves of retwist, leaf-spreading thickness 5cm-8cm.In S1500 fermentation step, in the first stage of fermentation, described tealeaves being placed in temperature is 25-28 DEG C, and relative humidity is ferment in first fermenting cellar of 65-90%, and the time is 6-8 hour; Second stage after the described first stage, described tealeaves being placed in temperature is 22-24 DEG C, and relative humidity is ferment in second fermenting cellar of 60-70%, and the time is 5-7 hour, obtains fermentated leaves.
Fermentation is the critical process forming black tea quality, is the significant process that greenery redden.
The fermentation of the red tea of refined miaow carries out in the special fermenting cellar arranged, and be configured with temperature and humidity control equipment and ventilation oxygen increasing equipment, and fermenting cellar is divided into two parts: i.e. the first fermenting cellar and the second fermenting cellar in fermenting cellar.Two fermenting cellars connect together and are separated, its built-in device function is the same, just epidemic disaster requires different, first fermenting cellar temperature controls at 25-28 DEG C, indoor relative humidity 65-90%, carry out preheating and humidification before fermentation, the second fermenting cellar temperature control at 22-24 DEG C, humidity 60-70%.
Concrete operations are as follows:
Fermenting cellar preheating and humidifying, kneads before leaf enters fermenting cellar and shifts to an earlier date preheating in 30-60 minute, and open humidification apparatus.
To knead after leaf deblocks, fluffyly spread (tiling) in fermenting case, leaf-spreading thickness 5-8cm, and send into the first fermenting cellar, put on removable shelf, last about 6-8 hour.
Be transferred to the second fermenting cellar, after 6-8 hour, once turn in the first fermenting cellar fermentation, make tealeaves loose ventilative, sequentially fermentation tank tower is moved into the second fermenting cellar.And open ventilation dewetting equipment 3-5 minute, to reduce tea embryo humidity and heat radiation, and get rid of CO
2, last 5-7 hours fermentation and terminate.
Innovation and the feature of the red fermentation of black tea of refined miaow are:
The innovation of fermenting cellar: a large fermenting cellar is divided into two parts, i.e. the first fermenting cellar and the second fermenting cellar, the epidemic disaster of two fermenting cellars requires different with control, because the early stage of tea leaf fermentation and the epidemic disaster needed for the middle and later periods are different.
First fermenting cellar fermentation is transferred to the second fermenting cellar and is continued fermentation 5-7 hour, the hot and humid (25-28 DEG C during the first fermentation after 6-8 hour; 65-90%), the activity being conducive to kinase allows various chemical change carry out smoothly, and the moisture content power of chemical change and medium exactly in temperature and humidity and tealeaves.Hot and humid environment can reduce and slow down the autoxidation of polyphenols in addition, stops the accumulation of theabrownin, to promote the brightness at the bottom of millet paste and leaf, avoids flavour thin.
Epidemic disaster (the 22-24 DEG C of the second fermenting cellar; 60-70%) low compared with the first fermenting cellar, because the fermentation middle and later periods will reduce certain temperature and humidity, the object done like this and meaning are:
Cooling hydrofuge, can reduce consuming excessively of polyphenols, can slow down theaflavin and thearubigin like this to the conversion of theabrownin, be conducive to the accumulation of theaflavin.
If middle and later periods temperature is too high, theaflavin can be accelerated and form look secretly lightly seasoned theabrownin to the autoxidation of thearubigin.
While cooling hydrofuge, also can get rid of a large amount of CO produced because of prior fermentation
2, and supplemental oxygen.
Cooling hydrofuge can slow down fermenting speed, pure in order to quality, meanwhile, takes away portion of water, can remove millet paste water taste along with hydrofuge cooling, allows millet paste flavour honest (because the too large moisture of humidity is too high, millet paste flavour also can thin and tool water taste).
Get rid of CO
2accumulation and the negative interaction produced, pure in order to quality, make dry dark brown pool and root of Ford Metalleaf bright and glossy, and increase the bright degree of millet paste.
The manufacture craft of the black tea of a preferred embodiment of the invention as shown in Figure 2, the i.e. manufacture craft of refined miaow red gold milli black tea.The black tea baking procedure that S1610 natural torsion is shaping is comprised further: by described fermentated leaves first with gross fire baking 10-12 minute, then the spreading for cooling 30-60 minute of 100-120 DEG C after S1500 fermentation step; Metapedes fire Titian, foot fiery temperature be 85-90 DEG C, the time is 5-10 minute; Last Titian again, temperature is 110-120 DEG C, and the time is 3-4 minute.
Baking (drying) is last procedure that the red tea of refined miaow is just made, and is also the important step fixing and develop its quality.
Dry object is:
(1) utilize the activity of the rapid destructive enzyme of high temperature, stop the fixing quality of fermentation.
(2) transpiring moisture, makes mass dryness fraction reach standard-required (moisture is lower than 7%).
(3) consolidation tea bar, tight knot profile.
(4) volatilize low boiling blue or green gas further, and development tea is fragrant.
The drying means of the red tea of refined miaow:
Fermented and first carried out gross fire baking, temperature controls at 100-120 DEG C, and the time is about 10-12 minute, and stand leaf should be thin not thick, requires that high temperature is quick, avoids vexed steaming phenomenon to occur.
Necessary spreading for cooling rapidly after gross fire, allow moisture redistribute evenly, leaf-spreading thickness 5-8cm, the time is about 30-60 minute.
Foot fire: enter the fiery Titian of foot after gross fire spreading for cooling, fire temperature control is at 85-90 DEG C, time 5-10 minute, heat to 110-120 DEG C afterwards, Titian 3-4 minute, excites high boiling flavor substance further again, now the time is unsuitable oversize, control at 3-4 minute, the time is oversize, and the fragrance being excited out can scatter and disappear in a large number and affect tea perfume (or spice).
Titian terminates lower machine spreading for cooling to room temperature, cases, then through sub-sieve, pick pick, pack and obtain refined miaow red gold milli black tea.
The manufacture craft of the black tea of a preferred embodiment of the invention as shown in Figure 3, the i.e. manufacture craft of the red acupuncture needle black tea of refined miaow.The black tea comprising S1620 first given shape after S1500 fermentation step further makes type, Titian step: dropped in carding machine by described fermentated leaves and carry out reason bar, carding machine pot temperature controls at 85-100 DEG C, time controling is at 20-25 minute, cook after reason bar completes spreading for cooling 25-35 minute, carry out baking Titian again, temperature controls at 100-120 DEG C, and the time is 5-10 minute, descends machine spreading for cooling to room temperature afterwards.Through sub-sieve, look choosing, pick and pick and obtain the red acupuncture needle black tea of refined miaow.
Preferably, select as Sichuan Dengyao Machinery Equipment Co., Ltd. produces, model is 6CCB-80/12 carding machine.Rule of thumb, when the throwing leaf amount of fermentated leaves in carding machine is 4-8kg, best results.
The manufacture craft of the black tea of a preferred embodiment of the invention as shown in Figure 4, the i.e. manufacture craft of the red gold bead black tea of refined miaow.The black tea comprising S1630 second given shape after S1500 fermentation step further makes type, Titian step: described fermentated leaves is dropped into two pan-roasting tea machine frying and make type, pot temperature control, at 85-100 DEG C, is fried 60-90 minute, is cooled to 70-80 DEG C after mellow and full to pearl type tight knot, after frying 8-10 minute again, gold milli appears, and can cook spreading for cooling 35-45 minute, then row baking Titian, temperature controls at 100-120 DEG C, time controling, at 5-10 minute, completes Titian, and lower machine spreading for cooling is to room temperature.Pick through screening again and pick and obtain the red gold bead black tea of refined miaow.
Preferably, select Yunnan Chaxing Machinery Co., Ltd. to produce, model is two pot frying machines of 60MQ-80A type.Rule of thumb, when the throwing leaf amount of fermentated leaves in two pots of frying machines is every pot of 15-20kg, best results.
The manufacture craft of the black tea of a preferred embodiment of the invention as shown in Figure 5, the i.e. manufacture craft of the red gold shell black tea of refined miaow.The black tea comprising S1640 the 3rd given shape after S1500 fermentation step further makes type, Titian step: described fermentated leaves is dropped into roller stir-frying machine, pot temperature control is at 85-100 DEG C, fry 15 minutes, air blast 3 minutes in machine, fry 30 minutes again, again air blast fry again 20 minutes after 5 minutes spiral shell type, be cooled to 60-75 DEG C, then fry 10 minutes, now spiral shell type is curling, gold milli discloses, cook spreading for cooling 20 minutes, carry out complex fire Titian, temperature controls between 85-100 DEG C, time is 5-10 minute, and lower machine spreading for cooling is to room temperature.Through screening, pick and pick and obtain the red gold shell black tea of refined miaow.
Preferably, the roller stir-frying machine of 60 types selecting Yunnan Chaxing Machinery Co., Ltd. to produce.Rule of thumb, when the throwing leaf amount of fermentated leaves is 30kg, best results.
Below in conjunction with detailed description of the invention, black tea provided by the invention and manufacture craft thereof are made an explanation:
Refined miaow red gold milli manufacture craft
Embodiment 1
As shown in Figure 2, first enter S1100 wither step: fresh leaf was withered through 16 hours to water content be 70%.Enter S1200 subsequently and knead step: withering leaf is dropped in kneading machine and kneads, when rubbing 40 minutes.And then S1300 deblocking step is entered: the tealeaves kneaded is put into deblocking machine and deblocks.Then enter S1400 retwist step: after the sub-sieve that deblocks, again kneaded by the part tealeaves of inadequate for bar rope tight knot, the time is 25 minutes.Enter S1500 fermentation step afterwards: kneaded first time and the separately fermentation in fermenting cellar of the tealeaves of retwist, leaf-spreading thickness 5cm.In the first stage of fermentation, described tealeaves being placed in temperature is 25 DEG C, and relative humidity is ferment in first fermenting cellar of 65%, and the time is 6 hours; Second stage after the described first stage, described tealeaves being placed in temperature is 22 DEG C, and relative humidity is ferment in second fermenting cellar of 60%, and the time is 5 hours, obtains fermentated leaves.Finally enter S1610 baking procedure: described fermentated leaves is first toasted 10 minutes with the gross fire of 100 DEG C, then spreading for cooling 30 minutes; Metapedes fire Titian, foot fiery temperature be 85 DEG C, the time is 5 minutes; Last Titian again, temperature is 110 DEG C, and the time is 3 minutes.
Embodiment 2
As shown in Figure 2, first enter S1100 wither step: fresh leaf was withered through 24 hours to water content be 65%.Enter S1200 subsequently and knead step: withering leaf is dropped in kneading machine and kneads, when rubbing 50 minutes.And then S1300 deblocking step is entered: the tealeaves kneaded is put into deblocking machine and deblocks.Then enter S1400 retwist step: after the sub-sieve that deblocks, again kneaded by the part tealeaves of inadequate for bar rope tight knot, the time is 35 minutes.Enter S1500 fermentation step afterwards: kneaded first time and the separately fermentation in fermenting cellar of the tealeaves of retwist, leaf-spreading thickness 8cm.In the first stage of fermentation, described tealeaves being placed in temperature is 28 DEG C, and relative humidity is ferment in first fermenting cellar of 90%, and the time is 8 hours; Second stage after the described first stage, described tealeaves being placed in temperature is 24 DEG C, and relative humidity is ferment in second fermenting cellar of 70%, and the time is 7 hours, obtains fermentated leaves.Finally enter S1610 baking procedure: described fermentated leaves is first toasted 12 minutes with the gross fire of 120 DEG C, then spreading for cooling 60 minutes; Metapedes fire Titian, foot fiery temperature be 90 DEG C, the time is 10 minutes; Last Titian again, temperature is 120 DEG C, and the time is 4 minutes.
Embodiment 3
As shown in Figure 2, first enter S1100 wither step: fresh leaf was withered through 20 hours to water content be 68%.Enter S1200 subsequently and knead step: withering leaf is dropped in kneading machine and kneads, when rubbing 45 minutes.And then S1300 deblocking step is entered: the tealeaves kneaded is put into deblocking machine and deblocks.Then enter S1400 retwist step: after the sub-sieve that deblocks, again kneaded by the part tealeaves of inadequate for bar rope tight knot, the time is 28 minutes.Enter S1500 fermentation step afterwards: kneaded first time and the separately fermentation in fermenting cellar of the tealeaves of retwist, leaf-spreading thickness 7cm.In the first stage of fermentation, described tealeaves being placed in temperature is 26 DEG C, and relative humidity is ferment in first fermenting cellar of 78%, and the time is 7 hours; Second stage after the described first stage, described tealeaves being placed in temperature is 23 DEG C, and relative humidity is ferment in second fermenting cellar of 65%, and the time is 6 hours, obtains fermentated leaves.Finally enter S1610 baking procedure: described fermentated leaves is first toasted 11 minutes with the gross fire of 110 DEG C, then spreading for cooling 40 minutes; Metapedes fire Titian, foot fiery temperature be 88 DEG C, the time is 8 minutes; Last Titian again, temperature is 115 DEG C, and the time is 3 minutes.
The red acupuncture needle manufacture craft of refined miaow
Embodiment 4
As shown in Figure 3, S1100 to S1500 step is identical with embodiment 1, its difference is, finally enter S1620 acupuncture needle black tea and make type, Titian step: in 6CCB-80/12 type carding machine, drop into 4kg fermentated leaves, carding machine pot temperature controls at 85 DEG C, time controling was at 20 minutes, to cook spreading for cooling 25 minutes after reason bar completes, then carry out baking Titian, temperature controls at 100 DEG C, time is 5 minutes, descends machine spreading for cooling to room temperature afterwards.
Embodiment 5
As shown in Figure 3, S1100 to S1500 step is identical with embodiment 2, its difference is, finally enter S1620 acupuncture needle black tea and make type, Titian step: in 6CCB-80/12 type carding machine, drop into 5kg fermentated leaves, carding machine pot temperature controls at 90 DEG C, time controling was at 20 minutes, to cook spreading for cooling 30 minutes after reason bar completes, then carry out baking Titian, temperature controls at 100 DEG C, time is 5 minutes, descends machine spreading for cooling to room temperature afterwards.
Embodiment 6
As shown in Figure 3, S1100 to S1500 step is identical with embodiment 3, its difference is, finally enter S1620 acupuncture needle black tea and make type, Titian step: in 6CCB-80/12 type carding machine, drop into 8kg fermentated leaves, carding machine pot temperature controls at 100 DEG C, time controling was at 25 minutes, to cook spreading for cooling 35 minutes after reason bar completes, then carry out baking Titian, temperature controls at 120 DEG C, time is 10 minutes, descends machine spreading for cooling to room temperature afterwards.
The red gold bead manufacture craft of refined miaow
Embodiment 7
As shown in Figure 4, S1100 to S1500 step is identical with embodiment 1, its difference is, finally enter S1630 gold bead black tea and make type, Titian step: in the two pan-roasting tea machine of 60MQ-80A type, drop into fermentated leaves frying make type, throwing leaf amount is every pot of 15kg, pot temperature control, at 85 DEG C, is fried 60 minutes, is cooled to 70 DEG C after mellow and full to pearl type tight knot, after frying again 8 minutes, gold milli appears, spreading for cooling 35 minutes of can cooking, then row baking Titian, temperature controls at 100 DEG C, time controling, at 5 minutes, completes Titian, and lower machine spreading for cooling is to room temperature.
Embodiment 8
As shown in Figure 4, S1100 to S1500 step is identical with embodiment 2, its difference is, finally enter S1630 gold bead black tea and make type, Titian step: in the two pan-roasting tea machine of 60MQ-80A type, drop into fermentated leaves frying make type, throwing leaf amount is every pot of 18kg, pot temperature control, at 85 DEG C, is fried 60 minutes, is cooled to 70 DEG C after mellow and full to pearl type tight knot, after frying again 8 minutes, gold milli appears, spreading for cooling 40 minutes of can cooking, then row baking Titian, temperature controls at 100 DEG C, time controling, at 8 minutes, completes Titian, and lower machine spreading for cooling is to room temperature.
Embodiment 9
As shown in Figure 4, S1100 to S1500 step is identical with embodiment 3, its difference is, finally enter S1630 gold bead black tea and make type, Titian step: in the two pan-roasting tea machine of 60MQ-80A type, drop into fermentated leaves frying make type, throwing leaf amount is every pot of 20kg, pot temperature control, at 100 DEG C, is fried 90 minutes, is cooled to 80 DEG C after mellow and full to pearl type tight knot, after frying again 10 minutes, gold milli appears, spreading for cooling 45 minutes of can cooking, then row baking Titian, temperature controls at 120 DEG C, time controling, at 10 minutes, completes Titian, and lower machine spreading for cooling is to room temperature.
The red gold shell manufacture craft of refined miaow
Embodiment 10
As shown in Figure 5, S1100 to S1500 step is identical with embodiment 1, its difference is, finally enter S1640 gold shell black tea and make type, Titian step: fermentated leaves described in 30kg is dropped into 60 type roller stir-frying machines, pot temperature control, at 85 DEG C, is fried 15 minutes, air blast 3 minutes in machine, fry 30 minutes again, then air blast fry again 20 minutes after 5 minutes spiral shell type, be cooled to 60 DEG C, fry 10 minutes again, now spiral shell type is curling, and gold milli discloses, spreading for cooling 20 minutes of cooking, carry out complex fire Titian, temperature controls between 85 DEG C, and the time is 5 minutes, and lower machine spreading for cooling is to room temperature.
Embodiment 11
As shown in Figure 5, S1100 to S1500 step is identical with embodiment 2, its difference is, finally enter S1640 gold shell black tea and make type, Titian step: fermentated leaves described in 30kg is dropped into 60 type roller stir-frying machines, pot temperature control is at 100 DEG C, fry 15 minutes, air blast 3 minutes in machine, fry 30 minutes again, again air blast fry again 20 minutes after 5 minutes spiral shell type, be cooled to 75 DEG C, fry 10 minutes again, now spiral shell type is curling, gold milli discloses, to cook spreading for cooling 20 minutes, carry out complex fire Titian, temperature controls between 100 DEG C, time is 10 minutes, lower machine spreading for cooling is to room temperature.
Embodiment 12
As shown in Figure 5, S1100 to S1500 step is identical with embodiment 3, its difference is, finally enter S1640 gold shell black tea and make type, Titian step: fermentated leaves described in 30kg is dropped into 60 type roller stir-frying machines, pot temperature control, at 90 DEG C, is fried 15 minutes, air blast 3 minutes in machine, fry 30 minutes again, then air blast fry again 20 minutes after 5 minutes spiral shell type, be cooled to 70 DEG C, fry 10 minutes again, now spiral shell type is curling, and gold milli discloses, spreading for cooling 20 minutes of cooking, carry out complex fire Titian, temperature controls between 90 DEG C, and the time is 10 minutes, and lower machine spreading for cooling is to room temperature.
It should be noted that: the term mentioned in the present invention as withered, kneading, deblock, bar rope, leaf-spreading thickness, gross fire, foot fire, complex fire, reason bar, pearl type tight knot are mellow and full, gold milli appears, spiral shell type is curling, gold milli disclosure etc., be those skilled in the art's Essential Terms, those skilled in the art have the ability rule of thumb to carry out judging and applying in technical process.Described carding machine, kneading machine, two pan-roasting tea machine and roller stir-frying machine are this area machine in normal service equipment, comprise the equipment that prior art provides, also comprise the equipment that WeiLai Technology provides.
Explanation of nouns:
Wither, evenly spread under certain temperature, damp condition, make appropriateness promote the activity of fresh leaf enzyme, there is appropriate physics, chemical change in internal substance, distributes portion of water, and make stem, leaf withering, color and luster is dark green, and green grass gas scatters and disappears.
Kneading, is the plastotype operation that black tea is just made, and forms the bending profile of its tight knot, and also affect to some extent endoplasm improvement by kneading.
Deblock, after referring to that fresh leaf is kneaded, utilize deblocking machine will knead leaf and break up, in order to loose ventilative, reduce temperature rapidly.Another advantage of deblocking is, unnecessary steam can be got rid of.
Bar rope refers to certain form-factor that all kinds of dry tea has, as fried green bar shaped, green tea circle, dragon well flat, red fannings granulated etc.Bar Suo Butong, the focus of tea leaf quality is also different.General strip tea, quality mainly sees its degree of tightness, curved straight, strong thin, round flat, weight; Circular tea, quality mainly see its particle degree of tightness, even just, weight, empty real; Flat tea, quality mainly sees its flat smooth degree and whether up to specification.In general, bar rope is tight, body bone heavy, circle (except flat tea) and straight and upright, and illustrate that raw material is tender, do manual work, product are of fine quality; If profile loose, flat (except flat tea), broken, and have cigarette, the smell of burning, illustrate that raw material is old, do manual work poor, product are shoddy.
Gross fire, when drying tea leaves carries out at twice, first time dries and claims gross fire.
Foot fire, when drying tea leaves carries out at twice, second time is dried and is claimed foot fire.
Complex fire is one of tea leaf refining operation, is the drying operations of goods in subtractive process.Method has baking, fries two kinds, and black tea dries, and green tea has baking concurrently, fries.Tea curing uses dryer usually, fries tea common use frying pan machine and cylinder fryer, can fry tea, again can car look.The object of drying or frying, except transpiring moisture, the color of tealeaves, shape can also be improved, the more important thing is that gross tea is before refining processing, due to long storage periods and long-distance transport, water content has increase, cause that profile is soft, volumetric expansion, be difficult to sieve selection by winnowing, affect sieve series rate, therefore want first complex fire.Complex fire operation many uses dryer.
Gold milli appears, and the tenderness referring to black tea is high, and tooth head is fresh and tender so the dry tea of tealeaves seems to overgrow with hair (Jin Hao), and sometimes person of outstanding talent the same as white tea of green tea and so on can as the standard evaluating tea leaf quality.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment when not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and does not arrange element in the claims or step.Word "a" or "an" before being positioned at element is not got rid of and be there is multiple such element.Word first, second and third-class use do not represent any order.Can be title by these word explanations.
Claims (6)
1. a manufacture craft for black tea, comprising:
(S1100) wither step: fresh leaf was withered through 16-24 hour to water content be 60%-70%;
(S1200) step is kneaded: dropped in kneading machine by withering leaf and knead, 40-50 minute when rubbing; Concrete operations are as follows with control: first, do not pressurize and gently rub 5-10 minute, then dismiss spreading for cooling 30-40 minute; Secondly, knead by light-weight-light pressurization steps, namely first rub barrel lid does not descend kneadding 5-10 minute again; Afterwards, rub barrel lid presses down 3-5cm and rubs 25 minutes; Again, rub barrel lid presses down 5-8cm and rubs 5-10 minute; Finally, rub barrel is covered back 5-8cm and rub 5 minutes;
(S1300) deblocking step: the tealeaves kneaded is put into deblocking machine and deblocks;
(S1400) retwist step: after the sub-sieve that deblocks, kneads again by the part tealeaves of inadequate for bar rope tight knot, and the time is 25-35 minute; And
(S1500) fermentation step: first time is kneaded and the separately fermentation in fermenting cellar of the tealeaves of retwist, leaf-spreading thickness 5cm-8cm,
(S1500), in fermentation step, in the first stage of fermentation, described tealeaves being placed in temperature is 25-28 DEG C, and relative humidity is ferment in first fermenting cellar of 65-90%, and the time is 6-8 hour;
Second stage after the described first stage, described tealeaves being placed in temperature is 22-24 DEG C, and relative humidity is ferment in second fermenting cellar of 60-70%, and the time is 5-7 hour, obtains fermentated leaves.
2. manufacture craft according to claim 1, the black tea baking procedure that (S1610) natural torsion is shaping is comprised further: by described fermentated leaves first with gross fire baking 10-12 minute, then the spreading for cooling 30-60 minute of 100-120 DEG C after (S1500) fermentation step; Metapedes fire Titian, foot fiery temperature be 85-90 DEG C, the time is 5-10 minute; Last Titian again, temperature is 110-120 DEG C, and the time is 3-4 minute.
3. manufacture craft according to claim 1, comprise further after (S1500) fermentation step (S1620) first the black tea of given shape make type, Titian step: described fermentated leaves is dropped in carding machine and carries out reason bar, carding machine pot temperature controls at 85-100 DEG C, time controling is at 20-25 minute, cook after reason bar completes spreading for cooling 25-35 minute, then carry out baking Titian, and temperature controls at 100-120 DEG C, time is 5-10 minute, descends machine spreading for cooling to room temperature afterwards.
4. manufacture craft according to claim 1, comprise further after (S1500) fermentation step (S1630) second the black tea of given shape make type, Titian step: described fermentated leaves is dropped into two pan-roasting tea machine frying and makes type, pot temperature control is at 85-100 DEG C, fry 60-90 minute, 70-80 DEG C is cooled to after mellow and full to pearl type tight knot, after frying 8-10 minute again, gold milli appears, can be cooked spreading for cooling 35-45 minute, row baking Titian again, temperature controls at 100-120 DEG C, and time controling is at 5-10 minute, complete Titian, lower machine spreading for cooling is to room temperature.
5. manufacture craft according to claim 1, comprise further after (S1500) fermentation step (S1640) the 3rd the black tea of given shape make type, Titian step: described fermentated leaves is dropped into roller stir-frying machine, pot temperature control is at 85-100 DEG C, fry 15 minutes, air blast 3 minutes in machine, fry 30 minutes again, again air blast fry again 20 minutes after 5 minutes spiral shell type, be cooled to 60-75 DEG C, fry 10 minutes again, now spiral shell type is curling, gold milli discloses, to cook spreading for cooling 20 minutes, carry out complex fire Titian, temperature controls between 85-100 DEG C, time is 5-10 minute, lower machine spreading for cooling is to room temperature.
6. the black tea produced according to any one manufacture craft in Claims 1 to 5.
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| CN103988931B (en) * | 2014-06-09 | 2016-06-15 | 四川省南方叶嘉茶业有限公司 | A kind of processing method of the famous-brand and high-quality black tea in Meng Ding mountain |
| CN104996603A (en) * | 2014-07-11 | 2015-10-28 | 安徽祁乡园红茶有限公司 | Black tea and preparation method thereof |
| 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 |
| CN105325579A (en) * | 2015-10-30 | 2016-02-17 | 广西八桂凌云茶业有限公司 | Processing method for black tea |
| CN105192148A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Black tea processing technology |
| CN105230894A (en) * | 2015-11-18 | 2016-01-13 | 河南省农业科学院 | Preparation method of toona sinensis fermented black tea |
| CN106937684A (en) * | 2016-01-05 | 2017-07-11 | 福建硒来乐生态农业有限公司 | A kind of preparation method of Eight Immortals tea |
| CN107771969A (en) * | 2016-08-31 | 2018-03-09 | 贵州美福生态农业有限公司 | A kind of black tea processing technology |
| CN107348049A (en) * | 2017-08-22 | 2017-11-17 | 安化县卧龙源茶业有限责任公司 | It is a kind of to retain black tea of tea perfume and preparation method thereof for a long time |
| CN111685192A (en) * | 2020-05-29 | 2020-09-22 | 普洱学院 | Method for preparing Yunnan black tea |
| CN111937974A (en) * | 2020-07-24 | 2020-11-17 | 中国农业科学院茶叶研究所 | Primary processing method of Wuzhishan large-leaf black tea |
| CN112715701A (en) * | 2020-12-25 | 2021-04-30 | 广西南亚热带农业科学研究所 | Method for processing cinnamon black tea by using cinnamon bark |
| CN112741181A (en) * | 2021-01-07 | 2021-05-04 | 王春光 | Peanut leaf health-care tea and preparation method thereof |
| CN114885993B (en) * | 2022-05-09 | 2023-08-11 | 华达茶叶有限公司 | Pearl tea and production process thereof |
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