CN103734363A - Preparation process of novel black tea - Google Patents
Preparation process of novel black tea Download PDFInfo
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- CN103734363A CN103734363A CN201310748359.2A CN201310748359A CN103734363A CN 103734363 A CN103734363 A CN 103734363A CN 201310748359 A CN201310748359 A CN 201310748359A CN 103734363 A CN103734363 A CN 103734363A
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Abstract
The invention discloses a preparation process of novel black tea, and belongs to the technical field of black tea preparation. The black tea is prepared by taking faery lake tea as a raw material for processing. The preparation method comprises the following steps: picking fresh faery lake tea leaves; withering the fresh faery lake tea leaves in an air-conditioning room under the conditions that the temperature is controlled within 10 DEG C to 30 DEG C, the humidity is controlled within 60% to 85% and the stacking thickness of the faery lake tea leaves is controlled within 1cm to 3cm; fermenting at a constant temperature of 20 DEG C to 30 DEG C for 5 to 10 hours; and drying in a manner of from the low temperature to the high temperature, wherein the primary drying is performed at 60 DEG C to 80 DEG C for 2 to 4 hours and then the secondary drying is performed at 100 DEG C to 120 DEG C for 1 to 3 hours. According to the method, the black tea provided by the invention is prepared by taking the faery lake tea as the raw material instead of raw materials for processing traditional black tea, is rich in fragrance, slightly sweet, red and bright in liquor color, mellow in taste and has red, bright and uniform soaked tea leaves.
Description
Technical field
The present invention relates to a kind of innovation black tea preparation technology, specifically a kind of manufacturing procedure, through withering, knead, ferment, being dried the method for preparing black tea, belongs to black tea processing technique field.
Background technology
Black tea is risen in Tong Muguan village, star villages and small towns, existing Chinese Wuyishan City, is the teas that international tealeaves produces the amount of disappearing maximum, accounts for 80% of world's teas general trade amount.Congou tea is Chinese distinctive black tea, and Fujian red time is the treasure of traditional congou tea, has stable political situation time, smooth ocean time, and white beautiful jade time.Black tea is as drink, and internal substance is abundant, and not only flavour is tasty and refreshing, and has various health-care.Taste compound and the functional components of black tea have Tea Polyphenols, amino acid, caffeine, soluble saccharide, theaflavin, thearubigin etc.; Can refresh oneself it is tired to disappear simultaneously, replenishing body fluid and clearing away heat pathogen, and anti-inflammation and sterilization removing toxic substances, strengthens anti-oxidantly, delays senility, and stomach is protected in nourishing the liver.Feature quality tea tree breed and the consummate processing technology good with it of congou tea thick aroma and good taste has substantial connection.
The qualitative characteristics of congou tea is red soup red autumnal leaves, and its manufacturing procedure is followed successively by withers that to knead a fermentation one dry.Congou tea kind in all parts of the country is a lot, and form quality is different, and people, according to the inherent biochemical component Changing Pattern of the fresh leaf of tea, regulate processing conditions, promote the formation of the distinctive color of black tea, shape.Normally dehydration equably of fresh leaf in the process of withering, some macromolecular organic compound generation hydrolysises, improve the content of aqueous soluble active constituent in withering leaf, and discharge a large amount of aromatic substances.Fermentation is the critical process that black tea quality forms, though middle beginning is being kneaded in the fermentation of black tea, kneads while finishing, and fermentation not yet completes, and operation by fermentation, just can complete the conversion of endoplasm, forms the feature quality of congou tea.Dry run is to continue to wither, and kneads, and the another critical process after sweat, adjusts best bake out temperature, a large amount of aroma substances that produce when promoting the active solid-state fermentation of tealeaves thermal chemical reaction and inactive enzyme during drying time period; There is on the other hand violent Thermochemical polymerization, decomposition reaction, as Maillard reaction, caramelization, produces abundant aromatic substance as pyrazine, pyrroles, pyrans and quinolines, improves the comprehensive fragrance of tealeaves.
In recent years, in order to recover and improve the yield and quality of Fujian Province's congou tea, various places government paid much attention to, and Strengthening the leading, vigorously supports, wherein Ningde, and Wuyi Mountain, black tea manufacture is all greatly developed in the main producing region such as have stable political situation.In Fujian Province, traditional congou tea tea district adopts native breed processing congou tea conventionally, has all fettered the development of congou tea in amount and matter.
The main teas in Xian Huchashi Fujian Province, the tea tree breed plantation area of the celestial lake of suitable system tea is wider, and its internal substance is abundant, and tool natural flower aroma is the good raw material of innovation processing floral type congou tea.
Chinese patent, publication number CN101161086 discloses a kind of preparation method of Happy black tea, and its raw material is to use for reference oolong tea to require the fresh tea leaf in its of plucking, and in process, adopts the manufacture craft of oolong tea early stage, and the middle and later periods adopts the manufacture craft of black tea.Wherein the attenuation degree of tealeaves is 70～85%, than the weight of oolong tea, and light than black tea, the baking temperature of tealeaves is 80-100 ℃, than the low 10-20 ℃ of oolong tea, and shakes young worker's order, this is unexistent in conventional black manufacture craft.But the traditional primary drying of this dry employing, tealeaves easily loses nutritional labeling wherein because drying time is long, and the intrinsic fragrance that scatters and disappears.
The present invention will, take celestial lake tea as raw material, innovate congou tea traditional handicraft, breaks through the restriction of traditional tea tree breed simultaneously, selects and plants inside the province the wider good celestial lake tea kind processing congou tea of area, is conducive to the expansion of the producing region area of congou tea.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, and a kind of innovation black tea preparation technology is provided, and the black tea that adopts this technique to prepare has tea and gives off a strong fragrance, be slightly with sweet, the glow of soup look, flavour alcohol, the bright even feature such as neat of root of Ford Metalleaf.
For addressing the above problem, the technical solution adopted in the present invention is:
With celestial lake tea for processing raw material, its preparation method is: pluck the fresh leaf of fresh celestial lake tea, air-conditioned room withers, temperature is controlled at 10-30 ℃, and humidity is 60-85%, thin stand 1-3cm, fermentation mode is constant temperature 20-30 ℃ of condition bottom fermentation 5-10h, drying mode is first low rear height of temperature, just dries 2-4h under 60-80 ℃ of condition, dries again 1-3h at 100-120 ℃.
The present invention with respect to the beneficial effect of prior art is:
1. the present invention selects with the celestial lake of the oolong varieties tea of natural flower aroma and carries out congou tea processing, is intended to overcome the deficiency of kind processing congou tea itself, expands the selection of preparing black tea raw material;
The present invention adopt wither, knead, fermentation, drying process prepare congou tea, keeps to greatest extent tealeaves trophic function composition originally, makes product have the intrinsic delicate fragrance of strong tealeaves, millet paste is limpid in sight evenly, without precipitation and peculiar smell;
3. the present invention adopts stoving process 2 times, makes glow at the bottom of tealeaves, and tealeaves surface color is even, and quality is good.
The specific embodiment
Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1
With celestial lake tea for processing raw material, its preparation method is: pluck the fresh leaf of fresh celestial lake tea, air-conditioned room withers, temperature is controlled at 20 ℃, and humidity is 65%, thin stand 1cm, fermentation mode is 20 ℃ of condition bottom fermentation 6h of constant temperature, drying mode is first low rear height of temperature, just dries 3h under 65 ℃ of conditions, dries again 1h at 110 ℃.
Embodiment 2
With celestial lake tea for processing raw material, its preparation method is: pluck the fresh leaf of fresh celestial lake tea, air-conditioned room withers, temperature is controlled at 15 ℃, and humidity is 70%, thin stand 2cm, fermentation mode is 25 ℃ of condition bottom fermentation 7h of constant temperature, drying mode is first low rear height of temperature, just dries 3h under 80 ℃ of conditions, dries again 2h at 100 ℃.
Embodiment 3
With celestial lake tea for processing raw material, its preparation method is: pluck the fresh leaf of fresh celestial lake tea, air-conditioned room withers, temperature is controlled at 30 ℃, and humidity is 85%, thin stand 3cm, fermentation mode is 30 ℃ of condition bottom fermentation 8h of constant temperature, drying mode is first low rear height of temperature, just dries 2h under 80 ℃ of conditions, dries again 2h at 110 ℃.
Embodiment 4
With celestial lake tea for processing raw material, its preparation method is: pluck the fresh leaf of fresh celestial lake tea, air-conditioned room withers, temperature is controlled at 20 ℃, and humidity is 80%, thin stand 2cm, fermentation mode is 25 ℃ of condition bottom fermentation 5h of constant temperature, drying mode is first low rear height of temperature, just dries 3h under 65 ℃ of conditions, dries again 1h at 115 ℃.
Embodiment 5
With Fuyun No.6 for processing raw material, its preparation method is: pluck the fresh leaf of fresh Fuyun No.6, air-conditioned room withers, temperature is controlled at 15 ℃, and humidity is 75%, thin stand 2cm, fermentation mode is 25 ℃ of condition bottom fermentation 9h of constant temperature, drying mode is first low rear height of temperature, just dries 3h under 75 ℃ of conditions, dries again 2h at 110 ℃.
Claims (4)
1. an innovation black tea preparation technology, is characterized in that: preparation process is:
Pluck the fresh leaf of fresh celestial lake tea, air-conditioned room withers, and temperature is controlled at 10-30 ℃, humidity is 60-85%, thin stand 1-3cm, and fermentation mode is constant temperature 20-30 ℃ of condition bottom fermentation 5-10h, drying mode is first low rear height of temperature, just dries 2-4h under 60-80 ℃ of condition, dries again 1-3h at 100-120 ℃.
2. a kind of innovation black tea preparation technology according to claim 1, is characterized in that: when fresh leaf is placed in to air-conditioned room and withers, fresh leaf need to be placed in to bamboo tray from level to level, the distance of bamboo tray left and right is 1-1.2m, and upper and lower distance is 50-60cm.
3. a kind of innovation black tea preparation technology according to claim 1, it is characterized in that: drying mode is first low rear height of temperature, under 60-80 ℃ of condition, just dry 2-4h, at 100-120 ℃, dry again 1-3h, just dry and reach moisture and just can carry out multiple baking afterwards lower than 20%.
4. a kind of innovation black tea preparation technology according to claim 1, is characterized in that: this black tea preparation technology is not only applicable to the preparation of celestial lake congo red tea, is also applicable to the preparation of Fuyun No.6 black tea.
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| CN201310748359.2A CN103734363B (en) | 2013-12-31 | 2013-12-31 | A kind of black tea preparation technology |
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| CN201310748359.2A CN103734363B (en) | 2013-12-31 | 2013-12-31 | A kind of black tea preparation technology |
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| CN103734363A true CN103734363A (en) | 2014-04-23 |
| CN103734363B CN103734363B (en) | 2016-01-20 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007982A (en) * | 2010-12-28 | 2011-04-13 | 鄢香永 | Black oolong tea processing technique |
| CN102217683A (en) * | 2011-06-30 | 2011-10-19 | 信阳市浉河区茶叶办公室 | Xinyang red black tea processing technique |
| CN102273523A (en) * | 2011-07-20 | 2011-12-14 | 句容市茅峰茶场 | Method for producing organic selenium black tea |
| CN103444917A (en) * | 2013-08-22 | 2013-12-18 | 丽水市农业科学研究院 | Production technology for alpine jiukeng black tea |
-
2013
- 2013-12-31 CN CN201310748359.2A patent/CN103734363B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007982A (en) * | 2010-12-28 | 2011-04-13 | 鄢香永 | Black oolong tea processing technique |
| CN102217683A (en) * | 2011-06-30 | 2011-10-19 | 信阳市浉河区茶叶办公室 | Xinyang red black tea processing technique |
| CN102273523A (en) * | 2011-07-20 | 2011-12-14 | 句容市茅峰茶场 | Method for producing organic selenium black tea |
| CN103444917A (en) * | 2013-08-22 | 2013-12-18 | 丽水市农业科学研究院 | Production technology for alpine jiukeng black tea |
Non-Patent Citations (2)
| Title |
|---|
| 梁月荣主编: "《现代茶业全书》", 30 September 2011, 中国农业出版社 * |
| 茶叶315网: "用绿茶原料做成红茶‘山寨茶’玩跨界走红市场", 《茶叶315网》 * |
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| CN103734363B (en) | 2016-01-20 |
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Effective date of registration: 20190828 Address after: 564200 Longjing Village, Fenggang County, Zunyi City, Guizhou Province Patentee after: Guizhou County of Fenggang Province Red charm Organic Tea Co., Ltd. Address before: 516025 No. 64 Sandong Road, Sandong Town, Huicheng District, Huizhou City, Guangdong Province Patentee before: Zhang Jinbi |