CN103689137A - Method for extracting aroma of kung fu black tea by virtue of roasting - Google Patents

Abstract

The invention discloses a method for extracting the aroma of kung fu black tea by virtue of roasting. The method comprises the following steps: spreading primarily-roasted tea leaves for 3-5 days, and then, roasting at a high temperature to extract aroma, i.e., extracting the aroma by virtue of roasting at a high temperature by using a roaster or extracting by virtue of roasting by using a drum type dry roaster. According to the invention, the primarily-roasted tea leaves are secondarily roasted at a high temperature to extract the aroma, so that the production efficiency is increased, the aroma of the black tea is improved, the kung fu black tea has unique flower/fruit aroma, and the brewed tea water is excellent in color, aroma and taste, copper red, mellow and durable in aroma as well as unique and flavored in taste.

Description

A kind of time black tea cures the method for Titian

Technical field

The present invention relates to processing field of tea leaves, be specifically related to a kind of method that time black tea cures Titian.

Background technology

Congou tea is the exclusive traditional product of China, and its main manufacture craft has to be withered, knead, ferments, is dried.Dry is last procedure in black tea process, and it is not only scatter and disappear moisture and the fixing simple procedure of quality, and is the important procedure that tea leaf quality forms, especially very large on fragrance impact.Different baking methods and stoving temperature, time not only affect black tea Type of aroma, height and material and form, and also affect soup look, flavour and relevant biochemistry ingredient content height.At present, the congou tea of China is dry is that low temperature is dry when long substantially, and this baking method not only efficiency is low, and black tea fragrance is substantially only honey perfume (or spice), and as keemun and should be red, it is fragrant and sweet that black tea fragrance is typical case, and the fragrance of black tea and flavour need further to be improved.

Summary of the invention

The invention provides a kind of method that time black tea cures Titian, this time black tea cures the method for Titian, and not only production efficiency is high, and the black tea fragrance processing not only has honey fragrance, also have fire sugar perfume and fragrant high taste dense, in addition can also improve the color and luster of dry tea, make it more pitch-black glossy, promote flavour.

For achieving the above object, the present invention adopts following technical scheme:

Time black tea cures a method for Titian, it is characterized in that: the tealeaves just drying was spread after 3-5 days, then carry out high temperature and cure Titian, the method that described high temperature cures Titian is adopt hand-held basketwork brazier high temperature to cure Titian or adopt cylinder roasting machine to cure Titian,

The concrete operations technique that described hand-held basketwork brazier high temperature cures Titian is:

The tealeaves just drying was spread after 3-5 days, pack in hand-held basketwork brazier every cage mounted tealeaves 12-13 kilogram into, evenly spread out, fast hand-held basketwork brazier is placed on to distance flame 20-30cm place, charcoal fire heap top, quick baking 2-3s, leave immediately charcoal fire heap, hot tealeaves is turned over even one time gently; Again hand-held basketwork brazier is carried on to charcoal fire subsequently, fast dry, from fire, gently turn over, so repeat above-mentioned baking and turn over operation 100-120 time, between 100-120 ℃ of maintenance hand-held basketwork brazier temperature, the temperature of tealeaves is no more than 100 ℃, and always the time of curing is 20-23 minute;

When described cylinder roasting machine is dry, require roasting machine pot wall temperature 104-106 ℃, tea baking latter temperature is controlled between 85 ℃-100 ℃, and be 15-20min drying time.

The present invention's black tea processing technology first routinely is first carried out classification, withers, kneads, ferments, is just dried raw material, innovative point is after gross fire dry (just drying), spread 3-5 days, adopt high temperature to cure draws serious technique to carry out multiple baking Titian, with 100 jin of high-quality chestnut charcoals, come into line tension, form a charcoal fire heap greatly, flare has more than 30 centimetre high, and the intensity of a fire is fiercely even.Use large hand-held basketwork brazier, every hand-held basketwork brazier dress 12 kilograms of left and right of tealeaves, two people lift a hand-held basketwork brazier, are placed on 2-3s left and right on charcoal fire, carry off and turn over leaf at once, and hot tealeaves is stirred gently, again hand-held basketwork brazier are carried on to charcoal fire subsequently, go round and begin again, and turn on baking limit, limit.Hand-held basketwork brazier temperature is more than 100 ℃, and tealeaves latter temperature is 95 ℃ of left and right.The tealeaves of every hand-held basketwork brazier will be carried on to carry off to dry and turned over more than 120 time, and always the time of curing is about 20-22 minute. and during baking, will accomplish to lift cage and want fast, turn over tea even, it is steady that step is wanted, and put cage and want light.For cost-saving, reduce labour intensity, raise the efficiency also available cylinder roasting machine and be dried, 105 ℃ of left and right of roasting machine pot wall temperature, tea baking latter temperature is at 85 ℃-100 ℃, and the time is 15-20min.

Compare and have the following advantages with existing black tea baking method:

Baking method of the present invention is higher than the temperature of the long-time baking method of low temperature of conventional black, the time of curing is short, higher stoving temperature, favourable quality mainly contains following aspect: 1. under high temperature, favourable catechin generation isomerization, the sulfydryl of the adjacent enormous legendary fish, which could change into a roc of catechin oxidation product with some amino acid in is combined, and Polyphenols content suitably reduces, make green tea flavour become alcohol with; 2. under high temperature, be also conducive to the generation of tea aroma, high temperature action further volatilizees lower boiling material, and the trace such as leaf alcohol, n-hexyl aldehyde, n-nonyl aldehyde exists, and participates in equally the formation of tea perfume (or spice).3. terpenes cyclisation under hot effect, dehydration and isomerization increase the terpene alcohols such as linalool, nerol, geraniol, also have esterification to strengthen, and generate the ester class that has flowers and fruits perfume (or spice), very favourable to tea aroma.4. some amino acid, Tea Polyphenols and carbohydrate, under high temperature action, also can produce a lot of fragrance components.Some amino acid are non-enzymatic oxidation under hot effect, produces fragrance component.In addition, the primary oxidation product o-quinone of amino acid and catechin also can form volatile fragrance component through courses such as decarboxylation dehydrations.5. under the effect of heat, amino acid and reducing sugar reaction (being that Maillard reacts), wherein the key intermediate product of this reaction is sugared ammoniate, this compound not only has significant contribution to tea aroma, and itself is taste tealeaves flavour is also had to material impact.

The present invention has the following advantages in a word:

1, the short time cures, and has improved production efficiency.Baking method stoving temperature of the present invention is high, and the time of at every turn curing is short, and favourable moisture loss is even, and the low temperature that the general congou tea of comparing adopts cures while growing, and efficiency obviously improves, and the time of always curing is short.

2, improve fragrance, make it have unique flowers and fruits fragrant.

3, improve tea color and Tang Se, this kind of baking process, makes dry tea Wu Run more, and than adopting, the dry tea of black tea of other congou tea processing is more glossy black glossy.In addition, be the important formation reason of Jinzhai County's black tea " copper red soup " feature.

4, promote flavour, make black tea flavour more mellow.

The specific embodiment

A kind of time black tea cures the method for Titian, by the dried Jinzhai County of gross fire tealeaves, spread 3-5 days, carry out again high temperature baking process, with high-quality chestnut charcoal, charcoal comes into line tension, form a charcoal fire heap greatly, require flare height to reach more than 30 centimetre, the intensity of a fire is fiercely even, use large hand-held basketwork brazier, every hand-held basketwork brazier dress 12 kilograms of left and right of tealeaves, two people lift a hand-held basketwork brazier, be placed on 2-3s left and right on charcoal fire, carry off and turn over leaf at once, hot tealeaves is stirred gently, again hand-held basketwork brazier is carried on to charcoal fire subsequently, go round and begin again, turn on baking limit, limit, hand-held basketwork brazier temperature is controlled at more than 100 ℃, tealeaves latter temperature is 95 ℃ of left and right, the tealeaves of every hand-held basketwork brazier will be carried on to carry off to dry and be turned over more than 120 time, always the time of curing is about 22 minutes. during baking, to accomplish to lift cage and want fast, turn over tea even, it is steady that step is wanted, put cage and want light, can obtain the black tea of aromatic flavour.

The quality of the black tea that the present embodiment is made is analyzed

By < < tealeaves sensory review's way > > national standard (GB/T23776-20O9), test specimen is carried out to organoleptic quality evaluation, result is as follows:

Claims (1)

1. time black tea cures a method for Titian, it is characterized in that: the tealeaves just drying was spread after 3-5 days, then carry out high temperature and cure Titian, the method that described high temperature cures Titian is adopt hand-held basketwork brazier high temperature to cure Titian or adopt cylinder roasting machine to cure Titian,

The concrete operations technique that described hand-held basketwork brazier high temperature cures Titian is:

The tealeaves just drying was spread after 3-5 days, pack in hand-held basketwork brazier every cage mounted tealeaves 12-13 kilogram into, evenly spread out, fast hand-held basketwork brazier is placed on to distance flame 20-30cm place, charcoal fire heap top, quick baking 2-3s, leave immediately charcoal fire heap, hot tealeaves is turned over even one time gently; Again hand-held basketwork brazier is carried on to charcoal fire subsequently, fast dry, from fire, gently turn over, so repeat above-mentioned baking and turn over operation 100-120 time, between 100-120 ℃ of maintenance hand-held basketwork brazier temperature, the temperature of tealeaves is no more than 100 ℃, and always the time of curing is 20-23 minute;

When described cylinder roasting machine is dry, require roasting machine pot wall temperature 104-106 ℃, tea baking latter temperature is controlled between 85 ℃-100 ℃, and be 15-20min drying time.