CN103636826A - Production technology of Sichuan-type fragrant black tea - Google Patents
Production technology of Sichuan-type fragrant black tea Download PDFInfo
- Publication number
- CN103636826A CN103636826A CN201310699203.XA CN201310699203A CN103636826A CN 103636826 A CN103636826 A CN 103636826A CN 201310699203 A CN201310699203 A CN 201310699203A CN 103636826 A CN103636826 A CN 103636826A
- Authority
- CN
- China
- Prior art keywords
- blade
- hours
- temperature
- young leaves
- bamboo
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention discloses a production technology of Sichuan-type fragrant black tea. The production technology comprises the following steps: picking, cooling after sunning, rocking green leaves, rolling, primarily fermenting, deeply fermenting, and drying, wherein the picking step is that young leaves of an old tea tree of which the tree-age is over 30 years are picked up as a production material; the step of cooling after sunning comprises the following processes: putting the young leaves into a bamboo crate, wherein the stack thickness of the young leaves is 15-20cm; placing at 20-23 DEG C for 7-8 hours while blowing at the wind speed of 1.5-2m/s, and avoiding direct sunlight; the deeply fermenting step comprises the following processes: placing the young leaves in a hollow bamboo bundle, and standing at 26-32 DEG C for 4-5 hours, wherein the stack thickness is 8-10cm. The production technology is based on the specific environment condition of Sichuan, and does not need to propose particular requirements on the humidity of the processing environment, and the production process is relatively natural and environmentally friendly. The produced tea is strong in color, scent and taste, and golden yellow in liquor, has scents of flowers and fruits, still can keep the liquor color invariable after being brewed for a plurality of times, and is applicable to the production of all black teas.
Description
Technical field the present invention relates to a kind of black tea manufacture technique, especially the production technology of river method delicate fragrance type black tea.
The black tea that background technology is traditional comprises congou tea, red fannings and souchong, and its method for making is similar, all has and withers, kneads, ferments, is dried these four operations.The quality characteristic of various black tea is all red soup red autumnal leaves, and the formation of color, smell and taste, all through chemical change repeatedly, just there are differences in the environment of chemical change, condition, degree.Wherein, wither and refer to that fresh leaf is through dehydration after a while, make certain hard crisp stalk leaf become wilting to wither the process of situation; Through withering, suitable transpiring moisture, blade is soft, toughness enhancing, tealeaves delicate fragrance presents; Deterioration method has nature to wither and electric heating withers two kinds, and the soon thin indoor or outdoors sunlight that is spread out in of tealeaves that naturally withers not too places the regular hour in strength, and it is fresh leaf to be placed in to electrothermal air accelerate the process of withering that electric heating withers.The object of kneading is identical with green tea, and tealeaves is shaped and promotes color, smell and taste concentration in the process of kneading, and simultaneously because leaf cell is destroyed, is convenient to carry out necessary oxidation under the effect of enzyme.Fermentation is the unique stage that black tea is made, and produces oxidation polymerization effect under enzymatic catalysis, and other chemical composition is corresponding generation profound change also, makes green tealeaves produce red stain, forms the color, smell and taste quality of black tea; Fermentation appropriateness, tender leaf color and luster is red even, the red inner general green grass or young crops of Lao Ye, green grass gas disappears, and has ripe fruital.Dry is by the tea base fermenting, and adopts high temperature to cure, rapid transpiring moisture, and reduced volume, fixed profile, keeps mass dryness fraction in case go mouldy, and distributes most of low boiling grass smell, intensifies and retains higher boiling aromatic substance, obtains black tea distinctive fragrant and sweet.
No. CN102144679A disclosed " manufacture craft of clovershrub tea " patent (application number: 201110097390.5) of Chinese patent, comprise that solarization is blue or green, shake green grass or young crops, complete, knead and cure several steps, by specific operating parameter, traditional manual tea making effect can be realized by mechanical means, realized bright red mechanization mass production of making tea.No. CN102919392A disclosed " a kind of processing method of black tea " patent of Chinese patent (application number: 201210360365.6), comprise the following steps: wither, knead, ferment, just dry, the dry Titian of foot, first dry tea base; Persimmon tender shoots leaf cleans, spreads, microwave de-enzyming, gently rub, be dried, Crushing of Ultrafine, lixiviate, micro-filtration, concentrated, spraying is dry; Water-soluble saturated solution, the atomization tealeaves, just dry, sufficient dry made of persimmon leaf inclusion; Withering in the present invention adopts indoor and outdoor, and temperature and humidity control naturally withers and shakes green grass or young crops and wither and combine, and not only shortened withering time but also improved evenness and the quality of withering leaf; Kneading the new technology that middle employing is constantly pressurizeed, constantly pine is pressed, the formation of favourable tea color, Tang Se and flavour and enhancement; In dry run, use the just dry new equipment of dry, purple low-light drying machine foot of microwave, significantly improve black tea quality; The saturated solution of employing direct atomization persimmon leaf tea inclusion in just dry technological process of black tea, this complex method is simple to operate, and species distribution is even, absorbs fast, is convenient to serialization and produces.The weak point of these two patents is: production process is complicated, strict to the requirement of humidity, affects production efficiency.
Summary of the invention object of the present invention will provide a kind of river method delicate fragrance type black tea manufacture technique exactly, when guaranteeing black tea quality, simplifies production process, enhances productivity.
In order to achieve the above object, river provided by the invention method delicate fragrance type black tea manufacture technique comprises following steps:
1., pluck: pluck the age of tree and be the young leaves blade of 30 years above old tea trees as raw materials for production; In this young leaves blade, amino acid and trace element are abundant, and the tea leaf quality processing is more excellent.
2., cool green grass or young crops: young leaves is placed in bamboo large bamboo or wicker basket, and it is 15～20 centimetres that young leaves is stacked thickness, blows lower placement 7～8 hours at the wind speed of 20～23 ℃ of temperature and 1.5～2 meter per seconds, avoids direct sunlight; Because large bamboo or wicker basket has air vent, therefore under the wind speed of 1.5～2 meter per seconds blows without stirring blade, improved cool blue or green efficiency, reduced manual operation, also avoid moisture loss too fast simultaneously.Young leaves stacking thickness is less than 15 centimetres and reduces production efficiency, and young leaves is stacked thickness and is greater than 20 centimetres of impact ventilations.Temperature is lower than 20 ℃ or be less than 7 hours standing time and reduce cool blue or green efficiency, and temperature is higher than 23 ℃ or standing time, moisture loss was too much more than 8 hours.
3., shake green grass or young crops: under the wind speed of 20～23 ℃ of temperature and 1.5～2 meter per seconds blows, shake large bamboo or wicker basket, allow blade stir in large bamboo or wicker basket; Shake after 12～15 minutes 3 times so repeatedly standing 1 hour; This step allows blade preliminarily forming being tentatively oxidized.Temperature is less than 12 minutes lower than 20 ℃ or wind speed lower than 1.5 meter per seconds or the time of shaking can cause preliminary dysoxidation, and temperature is higher than 23 ℃ or wind speed is greater than 2 meter per seconds or the time of shaking surpasses and within 15 minutes, can cause blade withered too early.
4., knead: blade is put into kneading machine continuous kneading 2～3 hours, and the rotating speed of rubbing cylinder is 30～35 revs/min, and leaf temperature remains on 28～31 ℃; Blade mutually collides and exhales tea smell, and blade edge is along curling, and color is by green flavescence.This step allows fully oxidation in blade.Temperature is less than 2 hours lower than 28 ℃ or the time of kneading and reduces and knead efficiency, and temperature affected blade higher than 31 ℃ or the time of kneading more than 3 hours and is fully oxidized.
5., primary fermentation: by standing 2 hours of blade, allow leaf natural be cooled to 20～23 ℃ of temperature, then put into wooden fermentation tank, and manually continue to stir blade 2 hours at 20～23 ℃ of temperature; Chlorophyll in this step blade is tentatively converted into lutein.Temperature is shorter than 2 hours and reduces primary fermentation efficiency lower than 20 ℃ or the time of stirring, temperature higher than 23 ℃ or the time of stirring be greater than 2 hours the chlorophyll in interference blade be converted into lutein.
6., degree of depth fermentation: blade is placed in shallow bamboo large bamboo or wicker basket, and stacking thickness is 8～10 centimetres, at 26～32 ℃ of temperature standing 4～5 hours; This step chlorophyll is fully converted into lutein, and leaf color is brown by xanthochromia.Stack thickness and be less than 8 centimetres or temperature lower than 26 ℃ or be less than 4 hours standing time and reduce fermentation efficiency, stack thickness be greater than 10 centimetres or temperature higher than 32 ℃ or standing time more than within 5 hours, causing yeast-bitten.
7., dry: the tealeaves blade fermenting to be put into enameling furnace, at 85～110 ℃ of temperature, continue to cure 4～5 hours.This step is transpiring moisture rapidly, reduced volume, and fixed profile, keeps mass dryness fraction in case go mouldy, and distributes most of low boiling grass smell, intensifies and retains higher boiling aromatic substance, obtains black tea distinctive fragrant and sweet.Temperature is shorter than 4 hours and reduces drying efficiency lower than 85 ℃ or the time of curing, and temperature was longer than and within 5 hours, can be caused that tealeaves blade is burnt to be damaged higher than 110 ℃ or the time of curing.
River provided by the invention method delicate fragrance type black tea manufacture technique has positive effect: comprise harvesting, cool green grass or young crops, shake green grass or young crops, knead, primary fermentation, degree of depth fermentation, drying steps, wherein, plucking step, to pluck the age of tree be that the young leaves blades of 30 years above old tea trees is as raw materials for production, cool blue or green step is placed on young leaves in bamboo large bamboo or wicker basket, it is 15～20 centimetres that young leaves is stacked thickness, wind speed at 20～23 ℃ of temperature and 1.5～2 meter per seconds blows lower placement 7～8 hours, avoid direct sunlight, shake blue or green step and shake large bamboo or wicker basket under the wind speed of 20～23 ℃ of temperature and 1.5～2 meter per seconds blows, allow blade stir in large bamboo or wicker basket, shake after 12～15 minutes standing 1 hour, 3 times so repeatedly, knead step blade is put into kneading machine continuous kneading 2～3 hours, the rotating speed of rubbing cylinder is 30～35 revs/min, leaf temperature remains on 28～31 ℃, primary fermentation step was by standing 2 hours of blade, allow leaf natural be cooled to 20～23 ℃ of temperature, put into again wooden fermentation tank, and manually continue to stir blade 2 hours at 20～23 ℃ of temperature, degree of depth fermentation step is placed on blade in shallow bamboo large bamboo or wicker basket, stacking thickness is 8～10 centimetres, at 26～32 ℃ of temperature standing 4～5 hours, drying steps is put into enameling furnace by the tealeaves blade fermenting, at 85～110 ℃ of ℃ of temperature, continue to cure 4～5 hours, easy operating, be based on the distinctive environmental condition in Sichuan, need not special requirement be proposed to the humidity of processing environment, production process is more natural, environmental protection, facility cost and consumption have been reduced simultaneously, the tealeaves color, smell and taste of producing are dense, and soup look is golden yellow, has flowers and fruits fragrance, still keeps soup look constant after repeatedly brewing, and is applicable to the production of all black tea.
Accompanying drawing explanation the present invention be further described in connection with accompanying drawing, please refer to accompanying drawing:
Accompanying drawing 1 represents schematic diagram of the present invention.
Structure shown in accompanying drawing 1 comprises: large bamboo or wicker basket 1, blade 2.
Specific embodiment river provided by the invention method delicate fragrance type black tea manufacture technique comprises following steps:
1., pluck: pluck the age of tree and be the young leaves blade 2 of 30 years above old tea trees as raw materials for production; In this young leaves blade 2, amino acid and trace element are abundant, and the tea leaf quality processing is more excellent.
2., cool green grass or young crops: young leaves is placed in bamboo large bamboo or wicker basket 1, and it is 15～20 centimetres that young leaves is stacked thickness, blows lower placement 7～8 hours at the wind speed of 20～23 ℃ of temperature and 1.5～2 meter per seconds, avoids direct sunlight; Because large bamboo or wicker basket 1 has air vent, therefore under the wind speed of 1.5～2 meter per seconds blows without stirring blade 2, improved cool blue or green efficiency, reduced manual operation, also avoid moisture loss too fast simultaneously.Young leaves stacking thickness is less than 15 centimetres and reduces production efficiency, and young leaves is stacked thickness and is greater than 20 centimetres of impact ventilations.Temperature is lower than 20 ℃ or be less than 7 hours standing time and reduce cool blue or green efficiency, and temperature is higher than 23 ℃ or standing time, moisture loss was too much more than 8 hours.
8., shake green grass or young crops: under the wind speed of 20～23 ℃ of temperature and 1.5～2 meter per seconds blows, shake large bamboo or wicker basket 1, allow blade 2 stir in large bamboo or wicker basket 1; Shake after 12～15 minutes 3 times so repeatedly standing 1 hour; This step allows blade 2 preliminarily formings being tentatively oxidized.Temperature is less than 12 minutes lower than 20 ℃ or wind speed lower than 1.5 meter per seconds or the time of shaking can cause preliminary dysoxidation, and temperature is higher than 23 ℃ or wind speed is greater than 2 meter per seconds or the time of shaking surpasses and within 15 minutes, can cause blade 2 withered too early.
4., knead: blade 2 is put into kneading machine continuous kneading 2～3 hours, and the rotating speed of rubbing cylinder is 30～35 revs/min, and blade 2 temperature remain on 28～31 ℃; Blade 2 mutually collision exhales tea smell, and blade 2 edges are curling, and color is by green flavescence.This step allows fully oxidation in blade 2.Temperature is less than 2 hours lower than 28 ℃ or the time of kneading and reduces and knead efficiency, and temperature affected blade 2 higher than 31 ℃ or the time of kneading more than 3 hours and is fully oxidized.
5., primary fermentation: by standing 2 hours of blade 2, allow blade 2 naturally be cooled to 20～23 ℃ of temperature, then put into wooden fermentation tank, and manually continue to stir blade 22 hours at 20～23 ℃ of temperature; Chlorophyll in this step blade 2 is tentatively converted into lutein.Temperature is shorter than 2 hours and reduces primary fermentation efficiency lower than 20 ℃ or the time of stirring, temperature higher than 23 ℃ or the time of stirring be greater than 2 hours the chlorophyll in interference blade 2 be converted into lutein.
6., degree of depth fermentation: blade 2 is placed in shallow bamboo large bamboo or wicker basket 1, and stacking thickness is 8～10 centimetres, at 26～32 ℃ of temperature standing 4～5 hours; This step chlorophyll is fully converted into lutein, and blade 2 colors are brown by xanthochromia.Stack thickness and be less than 8 centimetres or temperature lower than 26 ℃ or be less than 4 hours standing time and reduce fermentation efficiency, stack thickness be greater than 10 centimetres or temperature higher than 32 ℃ or standing time more than within 5 hours, causing yeast-bitten.
7., dry: the tealeaves blade 2 fermenting to be put into enameling furnace, at 85～110 ℃ of temperature, continue to cure 4～5 hours.This step is transpiring moisture rapidly, reduced volume, and fixed profile, keeps mass dryness fraction in case go mouldy, and distributes most of low boiling grass smell, intensifies and retains higher boiling aromatic substance, obtains black tea distinctive fragrant and sweet.Temperature is shorter than 4 hours and reduces drying efficiency lower than 85 ℃ or the time of curing, and temperature was longer than and within 5 hours, can be caused that tealeaves blade 2 is burnt to be damaged higher than 110 ℃ or the time of curing.
Protection domain of the present invention relates to all changes form recited above.
Claims (1)
1. a river method delicate fragrance type black tea manufacture technique, is characterized in that: comprise following steps:
1., pluck: pluck the age of tree and be the young leaves blade (2) of 30 years above old tea trees as raw materials for production;
2., cool green grass or young crops: young leaves is placed in bamboo large bamboo or wicker basket (1), and it is 15～20 centimetres that young leaves is stacked thickness, blows lower placement 7～8 hours at the wind speed of 20～23 ℃ of temperature and 1.5～2 meter per seconds, avoids direct sunlight;
3., shake green grass or young crops: under the wind speed of 20～23 ℃ of temperature and 1.5～2 meter per seconds blows, shake large bamboo or wicker basket (1), allow blade (2) stir in large bamboo or wicker basket (1); Shake after 12～15 minutes 3 times so repeatedly standing 1 hour;
4., knead: blade (2) is put into kneading machine continuous kneading 2～3 hours, and the rotating speed of rubbing cylinder is 30～35 revs/min, and blade (2) temperature remains on 28～31 ℃;
5., primary fermentation: by standing 2 hours of blade (2), allow blade (2) naturally be cooled to 20～23 ℃ of temperature, then put into wooden fermentation tank, and manually continue to stir blade (2) 2 hours at 20～23 ℃ of temperature;
6., degree of depth fermentation: blade (2) is placed in shallow bamboo large bamboo or wicker basket (1), and stacking thickness is 8～10 centimetres, at 26～32 ℃ of temperature standing 4～5 hours;
7., dry: the tealeaves blade (2) fermenting to be put into enameling furnace, at 85～110 ℃ of temperature, continue to cure 4～5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310699203.XA CN103636826A (en) | 2013-12-13 | 2013-12-13 | Production technology of Sichuan-type fragrant black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310699203.XA CN103636826A (en) | 2013-12-13 | 2013-12-13 | Production technology of Sichuan-type fragrant black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103636826A true CN103636826A (en) | 2014-03-19 |
Family
ID=50242239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310699203.XA Pending CN103636826A (en) | 2013-12-13 | 2013-12-13 | Production technology of Sichuan-type fragrant black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103636826A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430994A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Method for processing flower-fragrance type bulk tea |
| CN104886287A (en) * | 2015-06-16 | 2015-09-09 | 贵州仙源红古茶树茶业有限公司 | Processing method for arbor type ancient tree black tea |
| CN108450580A (en) * | 2018-01-19 | 2018-08-28 | 贵州云春茶叶开发有限公司 | A kind of processing method of Lao Chen black tea |
| CN109984218A (en) * | 2018-09-28 | 2019-07-09 | 黄山小罐茶业有限公司 | A kind of production method of canister black tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125118A (en) * | 2011-01-30 | 2011-07-20 | 福建坦洋工夫集团股份有限公司 | Method for processing congou black tea |
| CN102578313A (en) * | 2012-03-28 | 2012-07-18 | 宁德市茶产业研究开发中心 | Processing technology of congou black 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 |
| CN102919408A (en) * | 2012-11-27 | 2013-02-13 | 福建省农业科学院茶叶研究所 | Making method of fragrant and mellow black tea |
| CN103431078A (en) * | 2013-06-19 | 2013-12-11 | 句容市蓝天茶叶专业合作社 | Flower fragrance type black tea processing technology |
-
2013
- 2013-12-13 CN CN201310699203.XA patent/CN103636826A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125118A (en) * | 2011-01-30 | 2011-07-20 | 福建坦洋工夫集团股份有限公司 | Method for processing congou black tea |
| CN102578313A (en) * | 2012-03-28 | 2012-07-18 | 宁德市茶产业研究开发中心 | Processing technology of congou black 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 |
| CN102919408A (en) * | 2012-11-27 | 2013-02-13 | 福建省农业科学院茶叶研究所 | Making method of fragrant and mellow black tea |
| CN103431078A (en) * | 2013-06-19 | 2013-12-11 | 句容市蓝天茶叶专业合作社 | Flower fragrance type black tea processing technology |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430994A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Method for processing flower-fragrance type bulk tea |
| CN104886287A (en) * | 2015-06-16 | 2015-09-09 | 贵州仙源红古茶树茶业有限公司 | Processing method for arbor type ancient tree black tea |
| CN108450580A (en) * | 2018-01-19 | 2018-08-28 | 贵州云春茶叶开发有限公司 | A kind of processing method of Lao Chen black tea |
| CN109984218A (en) * | 2018-09-28 | 2019-07-09 | 黄山小罐茶业有限公司 | A kind of production method of canister black tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101664084B (en) | Processing technique of fragrant Bailin Kongfu black tea | |
| CN101664082B (en) | Fragrant white peony tea and production process thereof | |
| CN103636827B (en) | Rose scent fruity black tea processing method | |
| CN102783532B (en) | Making process of oolong black tea | |
| CN104186725B (en) | A kind of manufacture craft of novel yellow tea high-quality green tea | |
| CN104489144A (en) | Processing method of red tea | |
| CN102771585A (en) | Constant-humidity varying-temperature fermentation method for congou black tea | |
| CN104430993A (en) | Processing method of Congou black tea | |
| CN103330013A (en) | Black kung fu tea processing technique | |
| CN102018062B (en) | Sun-dried green tea processing technique | |
| CN105166099A (en) | Processing method for green tea | |
| CN107279336A (en) | A kind of yellow tea steams blue or green preparation technology | |
| CN105124007A (en) | Processing method for floral black tea | |
| CN104705428A (en) | Manufacturing technology of yellow tea | |
| CN104489139A (en) | Black tea processing method | |
| CN106962533A (en) | A kind of manufacture craft of fermented tea and fermented tea | |
| CN105309689A (en) | Production technology of black tea-type wolfberry bud-leaf fermented health tea | |
| CN105341193A (en) | Preparation method of sunned unfermented Pu'er tea | |
| CN109170037A (en) | A kind of processing method of floral type white tea | |
| CN103931804A (en) | Processing method of green tea | |
| CN102488035A (en) | Green tea processing technology | |
| CN103859076A (en) | Production method of kim husuan tea | |
| CN103636826A (en) | Production technology of Sichuan-type fragrant black tea | |
| CN105341191A (en) | Preparation method of golden peony black tea | |
| CN105831295A (en) | Processing technology of vertical strip-shaped white tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |