CN103749755A - Method for preparing congou black tea from anji white tea - Google Patents
Method for preparing congou black tea from anji white tea Download PDFInfo
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Abstract
The invention relates to a black tea preparing method and particularly relates to a method for preparing congou black tea from anji white tea. The method sequentially comprises the following steps: picking based on a one-bud and one-leaf standard; withering; rolling; fermenting: arranging the rolled leaves to be fermented into a bamboo basket, controlling the leaf stacking thickness to be 8-10cm, uniformly spreading, and layering the leaves on a fermentation rack; fermenting by using a tea fermenting machine, controlling the air temperature at 35-40 DEG C, keeping the leaf temperature 30-32 DEG C, the relative humidity over 95% and sufficient oxygen supply, recording the fermentation time beginning from the rolling time, and controlling the fermentation time to be 5.5-6.0h. At the later period of fermentation, the temperature of a fermentation chamber is lowered and is controlled at 30-35 DEG C, so that the excessive fermentation is avoided; the moderate fermentation is carried out, and the fermented leaves are removed from the fermentation chamber, subjected to heat radiation, cooled and dried. By using the method, the anji white tea can be prepared into the congou black tea which is dark in luster, compact in strip, sweet and durable in fragrance, red bright in liquor color as well as pure, mild and fresh in taste.
Description
Technical field
The present invention relates to a kind of black tea processing method, relate in particular to Anji white tea congou tea processing method.
Background technology
The albefaction kind of the white Camellia natural variation in Anji, the tender tip amino acid content of its spring tea exceeds ordinary tea leaves 2-3 doubly, but its polyphenol content only has 1/2 of other general kind, metabolism is special, during low temperature, suppressed chlorophyllous synthetic, but improved significantly the growing amount of free amino acid, therefore, early spring, the free aminoacid content of white tea was general all more than 6%, and high person even reaches 9%.At this moment the content of other general green tea product only has 2%-4%.Tealeaves Free Amino Acids is comprised of 20 several amino acids, and wherein theanine will account for the 50%-60% of total amino acid content, and this theanine is the characteristic chemical constituent of tea.
Inapplicable in the congou tea processing that existing congou tea is raw material at the white tea in Anji, existing fermentation of black tea is mainly Tea Polyphenols polymerization under the effect of polyphenol oxidase, form the black tea quality composition such as quality component theaflavin, thearubigin, theabrownin of black tea, to reach the feature of black tea " red soup red autumnal leaves ".Not only polyphenol content is low for the white tea in Anji, and polyphenol oxidase activity is lower, moreover the white tea in Anji only does one season of spring tea, and the production time, temperature was lower during this time generally in the 3-4 month, was unfavorable for the performance of enzymatic activity, was unfavorable for that the fermentation of the white congo red tea in Anji is carried out smoothly.So existing technique is not suitable for the production of the white tea congou tea in Anji.If apply mechanically this technique, secretly and not moisten in the dry dark brown pool of made congou tea, and fragrance is low, has blue or green taste, and soup look pale red, and the not mature sweet taste of being slightly with of flavour is spent assorted blue or green the opening that have at the bottom of leaf, can not reach the due quality of congou tea.
CN102524446B (2013-4-24) discloses a kind of production method of black tea, but the method is not suitable for the production of the white tea congou tea in Anji.
Summary of the invention
The object of this invention is to provide sweet and pure lasting, the soup look glow of a kind of color and luster Wu Run, bar rope tight knot, fragrance, flavour alcohol and fresh refreshing Anji white tea congou tea processing method.
Above-mentioned technical purpose of the present invention is achieved by the following technical programs:
Anji white tea congou tea processing method, it comprises the following steps successively:
(1) pluck: require fresh leaf delicacy, uniform, fresh, pluck take bud one leaf as standard;
(2) wither: while withering, fresh leaf is evenly spread in withering trough, utilize the fresh leaf of the Fan Regulation speed of withering, temperature 20-22 ℃, relative humidity 65-75%, stirs withering leaf 2-5 time during this time, and withering time 15-20 hour withers and adjusts leaf appropriateness water content 58-61%;
(3) knead: wither after appropriateness, knead operation with tea twisting machine, knead 88-92min, rub at twice, each 44-46min, deblocks 1 time during this time, knead at every turn pressurization all take light-heavy-gently as principle, from pneumatics, to weight process, progressively pressurize, each pressurization props up and kneads leaf as appropriateness take rub barrel lid; Knead that to finish be that to knead that leaf rolled twig rate 90-100%, cell crashing ratio 80-100%, tealeaves roll tightly slivering, there is no loose Fold, tea juice is fully excessive, adhere to leaf surface, slightly firmly just have tea juice to extrude from webs be standard;
(4) fermentation: the fermentated leaves for the treatment of after kneading is contained in bamboo plaque, and leaf heap THICKNESS CONTROL is at 8-10cm, and tiling evenly, divides and is placed on fermenting frame; Utilize tea fermenting machine to ferment, temperature is controlled at 35-40 ℃, and Ye Wen remains on 30-32 ℃, and relative humidity is controlled at more than 95%, keeps sufficient oxygen to supply with, and fermentation time starts note with the time of kneading, and fermentation time is at 5.5-6.0h.The fermentation later stage is reduced fermenting cellar temperature, is controlled at 30-35 ℃, to avoid yeast-bitten; Fermentation appropriateness, shifts out fermenting cellar, cooling by fermentated leaves; Described fermentation appropriateness disappears, reveals that a kind of pure and fresh ripe fruital taste, leaf look red are even bright as standard take the blue or green gas of fermentated leaves;
(5) dry: carry out drying process with tea drier, comprise that gross fire is dry dry with foot fire, gross fire dry quick take high temperature, inactive enzyme is active, stopping fermentated leaves, to continue fermentation be degree; Gross fire EAT 110-120 ℃, time 10-15min, upper leaf thickness is at 3-5cm, and water content reaches 20-25%; Foot fire is dry to be dried slowly, makes tealeaves water content to reach below 6%, inspire fragrance as degree take low temperature; Spreading for cooling 10-20min after gross fire, the fiery EAT 85-95 ℃ of foot, upper leaf thickness is 5-7cm, time 15-20min.
Advantage of the present invention is:
1,, feature that polyphenol oxidase activity low low according to the white fresh tea leaf raw material polyphenol content in Anji, controlled fermentation room temperature humidity, improves fermenting cellar temperature, for fermentated leaves provides good yeasting, promotes giving full play to of its enzymatic activity.Extend fermentation time, the later stage is suitably reduced fermenting cellar temperature, and to guarantee under suitable environment, fermentation is fully carried out, internal substance transforms proper;
2, by adopting specific temperature and humidity control fermentation technique, in conjunction with specifically withering and kneading operation, and be dried and the control of water content by classification, under such new technology, the white tea congou tea in made Anji is done dark brown damp Wu Run, bar rope tight knot, fragrance is sweet and pure, lasting, the glow of soup look, flavour alcohol and fresh refreshing, root of Ford Metalleaf is even bright, quality reaches the quality requirements of high-quality congou tea, nutritious.
As preferably, described in also comprise before withering shine blue or green, spill liquid and shake green grass or young crops;
Described solarization green grass or young crops is that fresh leaf is evenly spread, the fresh leaf 2-3kg of every square meter, and sunlight shines blue or green 0.3-0.5h in short-term at noon, is then placed on indoorly, and at candlelight moves on to outdoorly, utilizes at dusk the blue or green 0.8-1.2h of sun to obtain and shines leafiness;
The described liquid that spills is the instant white tea solution of proportional arrangement that is dissolved in 600-1000ml water by every gram of instant white tea powder, then in the molten white tea solution of every raising speed, drip light-coloured vinegar 1-3g and form flushing liquor, then flushing liquor is evenly sprayed at and is shone on leafiness by weight 1:20-30;
Describedly shake blue or green point and carry out for four times, shake blue or green 1-2 minute at every turn, shaking leafiness, pour out in time cool blue or green 0.5-1h at every turn after shaking green grass or young crops.
Inventor's discovery, through shining green grass or young crops, spill liquid and shaking the following process such as blue or green white tealeaves after treatment withers again, the congou tea mouthfeel making is good, and theaflavin content is high, and mouthfeel is good.This may be because the specific young worker of solarization order is in conjunction with specific flushing liquor, has reduced follow-up pH value of shaking in blue or green system, thereby has improved overall mouthfeel, nutritional labeling and color and luster.
More preferably, described in shake blue or greenly firmly by light change weight, stand leaf is by thin thickening, shaking blue or green degree is take blade face deliquescing as degree.
More preferably, the preparation method of described instant white tea powder in turn includes the following steps:
(1), first white tealeaves is cleaned, pulverize, add in deionized water and fully to soak 2-3 hour, then pour in countercurrent extraction machine and extract, obtain coarse filtration liquid; Coarse filtration liquid is tentatively filtered with the secondary filter film that contains polypropylene fibre membrane cartridge, remove the fine particle in coarse filtration liquid, obtain preliminary filtered fluid;
(2), preliminary filtered fluid is carried out to ultrafiltration, then ultrafiltration is seen through to liquid with reverse osmosis membrane, concentrate, obtaining solid contents is the concentrate A of 5%-20%; Get the half of concentrate A and carry out Vacuum Concentration, obtaining solid contents is the concentrate B of 30%-35%; Remaining concentrate A and concentrate B are mixed to get to concentrate C; The solids concentration of concentrate A is 15%-20%; The solids concentration of concentrate B is 33%-35%;
(3), concentrate C is carried out to sterilization, the temperature of sterilization is 120-140 ℃, and the time of sterilization is 3-5 second, and then drying makes instant white tea powder.
When the inventive method has been avoided in the past with countercurrent extraction machine, raw material swims in the problem on the water surface, makes to extract easily to carry out, and simultaneously can shorten extraction time, is convenient to the stripping of tea component, has the effects such as pleasant, dissolving phlegm, moistening lung, removing toxic substances, soothing the liver, stomach invigorating; In order to retain color, smell and taste, the present invention selects specific solid contents, and after reverse osmosis membrane is concentrated, only get a part of concentrate and carry out Vacuum Concentration, a part is not carried out Vacuum Concentration in addition, then two-part concentrate is mixed, the concentrate obtaining so had both retained color, smell and taste, can keep again certain concentration.
As preferably, the solids concentration of described step (2) concentrate A is 15%-20%.
As preferably, the solids concentration of described step (2) concentrate B is 33%-35%.
As preferably, the molecular cut off of described step (2) milipore filter is 100,000 dalton.
As preferably, described step (3) kneading machine is the 6CR-55 of Zhejiang Sunyoung Machinery Co., Ltd. kneading machine.
As preferably, described step (4) fermentation machine is the Hangzhou CHF-15QJ of runner equipment Co., Ltd type fermentation machine.
As preferably, described step (5) dryer is the 6CHB-20 of Zhejiang Sunyoung Machinery Co., Ltd. dryer.
In sum, the present invention has following beneficial effect:
1, fermentation fully carry out, internal substance transform proper;
2, the dry dark brown damp Wu Run of the white tea congou tea in made Anji, bar rope tight knot, fragrance is sweet and pure, lasting, the glow of soup look, flavour alcohol and fresh refreshing, root of Ford Metalleaf is even bright, and quality reaches the quality requirements of high-quality congou tea, nutritious.
The specific embodiment
Embodiment mono-
Anji white congo red tea process technology: fresh leaf-wither-knead-fermentation-dry.
1, fresh leaf: require fresh leaf delicacy, uniform, fresh, standard of plucking is take bud one leaf as main, after Xian Yejin factory, strictly, to the classification of testing of bright fresh leaf grade scale, system is paid in processing respectively.Fresh leaf morning every day, afternoon are each a collection of, add and must separate man-hour.
2, wither: while withering, fresh leaf is evenly spread in withering trough, utilize air blast to regulate the fresh leaf speed of withering, temperature 20-22 degree, relative humidity 70% left and right, withers and needs can complete for about 18 hours.Stir during this time withering leaf 2 times, if wither and adjust leaf appropriateness water content to rest in 58-61% in fresh leaf water content 75% left and right.The appropriateness of withering first reaches the raw material of kneading requirement first kneads, and should not process according to entering factory's sequencing, because of the environment that withers, the condition property of there are differences, affects the speed of withering.
3, knead: wither after appropriateness, be generally the next morning of Xian Yejin factory, knead operation with tea twisting machine (6CR-55 of Zhejiang Sunyoung Machinery Co., Ltd.), knead 90min, divide and rub for 2 times, each 45min, deblock 1 time in centre, knead pressurization at every turn and all take " light-heavy-light ", as principle, from pneumatics, to weight process, progressively pressurize, each pressurization props up and kneads leaf as appropriateness take rub barrel lid.Knead leaf rolled twig rate more than 90%, cell crashing ratio is more than 80%, and tealeaves rolls tightly slivering, there is no loose Fold, and tea juice is fully excessive, adheres to leaf surface, slightly firmly just has tea juice to extrude from webs.Knead and finish with deblocking machine (6CJ-50 of Zhejiang Sunyoung Machinery Co., Ltd.), to deblock fast afterwards.
4, fermentation: utilize tea leaf fermentation special equipment (CHF-15QJ of Hangzhou runner equipment Co., Ltd) to ferment, temperature is controlled at 35-40 ℃, Ye Wen remains on 30-32 ℃, relative humidity is controlled at more than 95%, keep sufficient oxygen to supply with, fermentated leaves is contained in bamboo plaque, and leaf heap THICKNESS CONTROL is at 8-10cm, tiling evenly, divides and is placed on fermenting frame.Fermentation time starts note with the time of kneading, and fermentation time is at 5.5-6.0h.The fermentation later stage is reduced fermenting cellar temperature, is controlled at 30-35 ℃, to avoid yeast-bitten.The blue or green gas of fermentated leaves disappears, and reveals a kind of pure and fresh ripe fruital taste, and leaf look red is even, bright, is fermentation appropriateness.Fermentation appropriateness, fermentated leaves is released fermenting cellar, cooling at once.
5, dry: carry out drying process with tea drier (6CHB-20 of Zhejiang Sunyoung Machinery Co., Ltd.), dry at twice, gross fire and foot fire, gross fire high temperature is quick, and inactive enzyme activity stops fermentated leaves and continues to ferment.The fiery low temperature of foot dries slowly, makes Measuring Moisture Content of Tea up to standard, inspires fragrance.Spreading for cooling 15min after gross fire, gross fire EAT 110-120 ℃, time 10-15min, upper leaf thickness is at 3-5cm, water content reaches 20-25%, the fiery EAT 85-95 ℃ of foot, and upper leaf thickness is 5-7cm, time general control is at 15-20min, and water content reaches below 6%, and it is suitable to be.
Brewed in hot water by the product of preparation with 100 ℃, observes and tastes, and the results are shown in Table 1.
Embodiment bis-
Anji white tea congou tea processing method, it comprises the following steps successively:
(1) pluck: require fresh leaf delicacy, uniform, fresh, pluck take bud one leaf as standard;
(2) shine green grass or young crops, spill liquid and shake green grass or young crops;
Shining green grass or young crops is that fresh leaf is evenly spread, the fresh leaf 2kg of every square meter, and sunlight shines blue or green 0.3h in short-term at noon, is then placed on indoorly, and at candlelight moves on to outdoorly, utilizes the at dusk blue or green 0.8h of sun to obtain solarization leafiness;
Spilling liquid is the instant white tea solution of proportional arrangement that is dissolved in 600ml water by every gram of instant white tea powder, then in the molten white tea solution of every raising speed, drips light-coloured vinegar 1g and forms flushing liquor, then flushing liquor is evenly sprayed at and is shone on leafiness by weight 1:20;
Describedly shake blue or green point and carry out for four times, shake blue or green 1 minute at every turn, shaking leafiness, pour out in time cool blue or green 0.5h at every turn after shaking green grass or young crops; Shake blue or green exerting oneself by light change weight, stand leaf is by thin thickening, and shaking blue or green degree is take blade face deliquescing as degree;
(3) wither: while withering, the tealeaves shaking after green grass or young crops is evenly spread in withering trough, utilize the fresh leaf of the Fan Regulation speed of withering, 20 ℃ of temperature, relative humidity 65%, stirs withering leaf 2 times during this time, and withering time 15 hours withers and adjusts leaf appropriateness water content 58%;
(4) knead: wither after appropriateness, with tea twisting machine, knead operation, knead 88min, rub at twice, each 44min, deblocks 1 time during this time, knead at every turn pressurization all take light-weigh-gently as principle, from pneumatics, to weight process, progressively pressurize, each pressurization props up and kneads leaf as appropriate take rub barrel lid; Knead that to finish be that to knead that leaf rolled twig rate more than 90%, cell crashing ratio more than 80%, tealeaves roll tightly slivering, there is no loose Fold, tea juice is fully excessive, adhere to leaf surface, slightly firmly just have tea juice to extrude from webs be standard;
(5) fermentation: the fermentated leaves for the treatment of after kneading is contained in bamboo plaque, and leaf heap THICKNESS CONTROL is at 8cm, and tiling evenly, divides and is placed on fermenting frame; Utilize tea fermenting machine to ferment, temperature is controlled at 35 ℃, and Ye Wen remains on 30 ℃, and relative humidity is controlled at more than 95%, keeps sufficient oxygen to supply with, and fermentation time starts note with the time of kneading, and fermentation time is at 5.5h.The fermentation later stage is reduced fermenting cellar temperature, is controlled at 30 ℃, to avoid yeast-bitten; Fermentation appropriateness, shifts out fermenting cellar, cooling by fermentated leaves; Described fermentation appropriateness disappears, reveals that a kind of pure and fresh ripe fruital taste, leaf look red are even bright as standard take the blue or green gas of fermentated leaves;
(6) dry: carry out drying process with tea drier, comprise that gross fire is dry dry with foot fire, gross fire dry quick take high temperature, inactive enzyme is active, stopping fermentated leaves, to continue fermentation be degree; 110 ℃ of gross fire EATs, time 10-15min, upper leaf thickness is at 3cm, and water content reaches 20%; Foot fire is dry to be dried slowly, makes tealeaves water content to reach below 6%, inspire fragrance as degree take low temperature; Spreading for cooling 10min after gross fire, 85 ℃ of the fiery EATs of foot, upper leaf thickness is 5cm, time 15min.
Wherein, the preparation method of instant white tea powder in turn includes the following steps:
(1), first white tealeaves is cleaned, pulverize, add in deionized water fully and soak 2 hours, then pour in countercurrent extraction machine and extract, obtain coarse filtration liquid; Coarse filtration liquid is tentatively filtered with the secondary filter film that contains polypropylene fibre membrane cartridge, remove the fine particle in coarse filtration liquid, obtain preliminary filtered fluid;
(2), preliminary filtered fluid is carried out to ultrafiltration, then ultrafiltration is seen through to liquid with reverse osmosis membrane, concentrate, obtain solid contents and be 5% concentrate A; Get the half of concentrate A and carry out Vacuum Concentration, obtain solid contents and be 30% concentrate B; Remaining concentrate A and concentrate B are mixed to get to concentrate C; The solids concentration of concentrate A is 15%; The solids concentration of concentrate B is 33%;
(3), concentrate C is carried out to sterilization, the temperature of sterilization is 120 ℃, and the time of sterilization is 3 seconds, and then drying makes instant white tea powder.
Embodiment tri-
Anji white tea congou tea processing method, it comprises the following steps successively:
(1) pluck: require fresh leaf delicacy, uniform, fresh, pluck take bud one leaf as standard;
(2) shine green grass or young crops, spill liquid and shake green grass or young crops;
Shining green grass or young crops is that fresh leaf is evenly spread, the fresh leaf 3kg of every square meter, and sunlight shines blue or green 0.5h in short-term at noon, is then placed on indoorly, and at candlelight moves on to outdoorly, utilizes the at dusk blue or green 1.2h of sun to obtain solarization leafiness;
Spilling liquid is the instant white tea solution of proportional arrangement that is dissolved in 1000ml water by every gram of instant white tea powder, then in the molten white tea solution of every raising speed, drips light-coloured vinegar 3g and forms flushing liquor, then flushing liquor is evenly sprayed at and is shone on leafiness by weight 1:30;
Describedly shake blue or green point and carry out for four times, shake blue or green 2 minutes at every turn, shaking leafiness, pour out in time cool blue or green 1h at every turn after shaking green grass or young crops; Shake blue or green exerting oneself by light change weight, stand leaf is by thin thickening, and shaking blue or green degree is take blade face deliquescing as degree;
(3) wither: while withering, the tealeaves shaking after green grass or young crops is evenly spread in withering trough, utilize the fresh leaf of the Fan Regulation speed of withering, 22 ℃ of temperature, relative humidity 75%, stirs withering leaf 5 times during this time, and withering time 20 hours withers and adjusts leaf appropriateness water content 61%;
(4) knead: wither after appropriateness, with tea twisting machine, knead operation, knead 92min, rub at twice, each 46min, deblocks 1 time during this time, knead at every turn pressurization all take light-weigh-gently as principle, from pneumatics, to weight process, progressively pressurize, each pressurization props up and kneads leaf as appropriate take rub barrel lid; Knead that to finish be that to knead that leaf rolled twig rate more than 95%, cell crashing ratio more than 85%, tealeaves roll tightly slivering, there is no loose Fold, tea juice is fully excessive, adhere to leaf surface, slightly firmly just have tea juice to extrude from webs be standard;
(5) fermentation: the fermentated leaves for the treatment of after kneading is contained in bamboo plaque, and leaf heap THICKNESS CONTROL is at 10cm, and tiling evenly, divides and is placed on fermenting frame; Utilize tea fermenting machine to ferment, temperature is controlled at 40 ℃, and Ye Wen remains on 32 ℃, and relative humidity is controlled at more than 95%, keeps sufficient oxygen to supply with, and fermentation time starts note with the time of kneading, and fermentation time is at 6.0h.The fermentation later stage is reduced fermenting cellar temperature, is controlled at 35 ℃, to avoid yeast-bitten; Fermentation appropriateness, shifts out fermenting cellar, cooling by fermentated leaves; Described fermentation appropriateness disappears, reveals that a kind of pure and fresh ripe fruital taste, leaf look red are even bright as standard take the blue or green gas of fermentated leaves;
(6) dry: carry out drying process with tea drier, comprise that gross fire is dry dry with foot fire, gross fire dry quick take high temperature, inactive enzyme is active, stopping fermentated leaves, to continue fermentation be degree; 120 ℃ of gross fire EATs, time 15min, thickness is at 5cm, and water content reaches 25%; Foot fire is dry to be dried slowly, makes tealeaves water content to reach below 6%, inspire fragrance as degree take low temperature; Spreading for cooling 20min after gross fire, 95 ℃ of the fiery EATs of foot, upper leaf thickness is 7cm, time 20min.
Wherein, the preparation method of instant white tea powder in turn includes the following steps:
(1), first white tealeaves is cleaned, pulverize, add in deionized water fully and soak 3 hours, then pour in countercurrent extraction machine and extract, obtain coarse filtration liquid; Coarse filtration liquid is tentatively filtered with the secondary filter film that contains polypropylene fibre membrane cartridge, remove the fine particle in coarse filtration liquid, obtain preliminary filtered fluid;
(2), preliminary filtered fluid is carried out to ultrafiltration, then ultrafiltration is seen through to liquid with reverse osmosis membrane, concentrate, obtain solid contents and be 20% concentrate A; Get the half of concentrate A and carry out Vacuum Concentration, obtain solid contents and be 35% concentrate B; Remaining concentrate A and concentrate B are mixed to get to concentrate C; The solids concentration of concentrate A is 20%; The solids concentration of concentrate B is 35%;
(3), concentrate C is carried out to sterilization, the temperature of sterilization is 140 ℃, and the time of sterilization is 5 seconds, and then drying makes instant white tea powder.
Embodiment tetra-
Anji white tea congou tea processing method, it comprises the following steps successively:
(1) pluck: require fresh leaf delicacy, uniform, fresh, pluck take bud one leaf as standard;
(2) shine green grass or young crops, spill liquid and shake green grass or young crops;
Shining green grass or young crops is that fresh leaf is evenly spread, the fresh leaf 2.5kg of every square meter, and sunlight shines blue or green 0.4h in short-term at noon, is then placed on indoorly, and at candlelight moves on to outdoorly, utilizes the at dusk blue or green 0.9h of sun to obtain solarization leafiness;
Spilling liquid is the instant white tea solution of proportional arrangement that is dissolved in 900ml water by every gram of instant white tea powder, then in the molten white tea solution of every raising speed, drips light-coloured vinegar 1-3g and forms flushing liquor, then flushing liquor is evenly sprayed at and is shone on leafiness by weight 1:25;
Describedly shake blue or green point and carry out for four times, shake blue or green 1.5 minutes at every turn, shaking leafiness, pour out in time cool blue or green 0.8h at every turn after shaking green grass or young crops; Shake blue or green exerting oneself by light change weight, stand leaf is by thin thickening, and shaking blue or green degree is take blade face deliquescing as degree;
(3) wither: while withering, the tealeaves shaking after green grass or young crops is evenly spread in withering trough, utilize the fresh leaf of the Fan Regulation speed of withering, 21 ℃ of temperature, relative humidity 70%, stirs withering leaf 3 times during this time, and withering time 17 hours withers and adjusts leaf appropriateness water content 59%;
(4) knead: wither after appropriateness, with tea twisting machine, knead operation, knead 90min, rub at twice, each 45min, deblocks 1 time during this time, knead at every turn pressurization all take light-weigh-gently as principle, from pneumatics, to weight process, progressively pressurize, each pressurization props up and kneads leaf as appropriate take rub barrel lid; Knead that to finish be that to knead that leaf rolled twig rate more than 98%, cell crashing ratio more than 90%, tealeaves roll tightly slivering, there is no loose Fold, tea juice is fully excessive, adhere to leaf surface, slightly firmly just have tea juice to extrude from webs be standard;
(5) fermentation: the fermentated leaves for the treatment of after kneading is contained in bamboo plaque, and leaf heap THICKNESS CONTROL is at 9cm, and tiling evenly, divides and is placed on fermenting frame; Utilize tea fermenting machine to ferment, temperature is controlled at 38 ℃, and Ye Wen remains on 31 ℃, and relative humidity is controlled at more than 95%, keeps sufficient oxygen to supply with, and fermentation time starts note with the time of kneading, and fermentation time is at 5.9h.The fermentation later stage is reduced fermenting cellar temperature, is controlled at 33 ℃, to avoid yeast-bitten; Fermentation appropriateness, shifts out fermenting cellar, cooling by fermentated leaves; Described fermentation appropriateness disappears, reveals that a kind of pure and fresh ripe fruital taste, leaf look red are even bright as standard take the blue or green gas of fermentated leaves;
(6) dry: carry out drying process with tea drier, comprise that gross fire is dry dry with foot fire, gross fire dry quick take high temperature, inactive enzyme is active, stopping fermentated leaves, to continue fermentation be degree; 115 ℃ of gross fire EATs, time 12min, upper leaf thickness is at 4cm, and water content reaches 22%; Foot fire is dry to be dried slowly, makes tealeaves water content to reach below 6%, inspire fragrance as degree take low temperature; Spreading for cooling 15min after gross fire, 90 ℃ of the fiery EATs of foot, upper leaf thickness is 6cm, time 18min.
Wherein, the preparation method of instant white tea powder in turn includes the following steps:
(1), first white tealeaves is cleaned, pulverize, add in deionized water fully and soak 2.5 hours, then pour in countercurrent extraction machine and extract, obtain coarse filtration liquid; Coarse filtration liquid is tentatively filtered with the secondary filter film that contains polypropylene fibre membrane cartridge, remove the fine particle in coarse filtration liquid, obtain preliminary filtered fluid;
(2), preliminary filtered fluid is carried out to ultrafiltration, the molecular cut off of milipore filter used is 100,000 dalton, then ultrafiltration is seen through to liquid with reverse osmosis membrane, concentrates, and obtains solid contents and be 15% concentrate A; Get the half of concentrate A and carry out Vacuum Concentration, obtain solid contents and be 33% concentrate B; Remaining concentrate A and concentrate B are mixed to get to concentrate C; The solids concentration of concentrate A is 18%; The solids concentration of concentrate B is 34%;
(3), concentrate C is carried out to sterilization, the temperature of sterilization is 130 ℃, and the time of sterilization is 4 seconds, and then drying makes instant white tea powder.
Table 1 product of the present invention result compared with traditional product
This specific embodiment is only explanation of the invention; it is not limitation of the present invention; those skilled in the art are reading after this description and can to the present embodiment, make the modification that there is no creative contribution as required, but as long as within the scope of claim of the present invention, are all subject to the protection of Patent Law.
Claims (10)
1. the white tea congou tea in Anji processing method, is characterized in that comprising the following steps successively:
(1) pluck: require fresh leaf delicacy, uniform, fresh, pluck take bud one leaf as standard;
(2) wither: while withering, fresh leaf is evenly spread in withering trough, utilize the fresh leaf of the Fan Regulation speed of withering, temperature 20-22 ℃, relative humidity 65-75%, stirs withering leaf 2-5 time during this time, and withering time 15-20 hour withers and adjusts leaf appropriateness water content 58-61%;
(3) knead: wither after appropriateness, knead operation with tea twisting machine, knead 88-92min, rub at twice, each 44-46min, deblocks 1 time during this time, knead at every turn pressurization all take light-heavy-gently as principle, from pneumatics, to weight process, progressively pressurize, each pressurization props up and kneads leaf as appropriateness take rub barrel lid; Knead that to finish be that to knead that leaf rolled twig rate 90-100%, cell crashing ratio 80-100%, tealeaves roll tightly slivering, there is no loose Fold, tea juice is fully excessive, adhere to leaf surface, slightly firmly just have tea juice to extrude from webs be standard;
(4) fermentation: the fermentated leaves for the treatment of after kneading is contained in bamboo plaque, and leaf heap THICKNESS CONTROL is at 8-10cm, and tiling evenly, divides and is placed on fermenting frame; Utilize tea fermenting machine to ferment, temperature is controlled at 35-40 ℃, and Ye Wen remains on 30-32 ℃, and relative humidity is controlled at more than 95%, keeps sufficient oxygen to supply with, and fermentation time starts note with the time of kneading, and fermentation time is at 5.5-6.0h.The fermentation later stage is reduced fermenting cellar temperature, is controlled at 30-35 ℃, to avoid yeast-bitten; Fermentation appropriateness, shifts out fermenting cellar, cooling by fermentated leaves; Described fermentation appropriateness disappears, reveals that a kind of pure and fresh ripe fruital taste, leaf look red are even bright as standard take the blue or green gas of fermentated leaves;
(5) dry: carry out drying process with tea drier, comprise that gross fire is dry dry with foot fire, gross fire dry quick take high temperature, inactive enzyme is active, stopping fermentated leaves, to continue fermentation be degree; Gross fire EAT 110-120 ℃, time 10-15min, upper leaf thickness is at 3-5cm, and water content reaches 20-25%; Foot fire is dry to be dried slowly, makes tealeaves water content to reach below 6%, inspire fragrance as degree take low temperature; Spreading for cooling 10-20min after gross fire, the fiery EAT 85-95 ℃ of foot, upper leaf thickness is 5-7cm, time 15-20min.
2. the white tea congou tea in Anji according to claim 1 processing method, is characterized in that: described step (3) kneading machine is the 6CR-55 of Zhejiang Sunyoung Machinery Co., Ltd. kneading machine.
3. the white tea congou tea in Anji according to claim 12 processing method, is characterized in that: described step (4) fermentation machine is the Hangzhou CHF-15QJ of runner equipment Co., Ltd type fermentation machine.
4. the white tea congou tea in Anji according to claim 3 processing method, is characterized in that: described step (5) dryer is the 6CHB-20 of Zhejiang Sunyoung Machinery Co., Ltd. dryer.
5. according to the Anji white tea congou tea processing method described in claim 1-4 any one, it is characterized in that: described in also comprise before withering shine blue or green, spill liquid and shake green grass or young crops;
Described solarization green grass or young crops is that fresh leaf is evenly spread, the fresh leaf 2-3kg of every square meter, and sunlight shines blue or green 0.3-0.5h in short-term at noon, is then placed on indoorly, and at candlelight moves on to outdoorly, utilizes at dusk the blue or green 0.8-1.2h of sun to obtain and shines leafiness;
The described liquid that spills is the instant white tea solution of proportional arrangement that is dissolved in 600-1000ml water by every gram of instant white tea powder, then in the molten white tea solution of every raising speed, drip light-coloured vinegar 1-3g and form flushing liquor, then flushing liquor is evenly sprayed at and is shone on leafiness by weight 1:20-30;
Describedly shake blue or green point and carry out for four times, shake blue or green 1-2 minute at every turn, shaking leafiness, pour out in time cool blue or green 0.5-1h at every turn after shaking green grass or young crops.
6. the white tea congou tea in Anji according to claim 5 processing method, is characterized in that: described in shake blue or greenly firmly by light change weight, stand leaf is by thin thickening, shaking blue or green degree is take blade face deliquescing as degree.
7. the white tea congou tea in Anji according to claim 6 processing method, is characterized in that: the preparation method of described instant white tea powder in turn includes the following steps:
(1), first white Anji tealeaves is cleaned, pulverize, add in deionized water and fully to soak 2-3 hour, then pour in countercurrent extraction machine and extract, obtain coarse filtration liquid; Coarse filtration liquid is tentatively filtered with the secondary filter film that contains polypropylene fibre membrane cartridge, remove the fine particle in coarse filtration liquid, obtain preliminary filtered fluid;
(2), preliminary filtered fluid is carried out to ultrafiltration, then ultrafiltration is seen through to liquid with reverse osmosis membrane, concentrate, obtaining solid contents is the concentrate A of 5%-20%; Get the half of concentrate A and carry out Vacuum Concentration, obtaining solid contents is the concentrate B of 30%-35%; Remaining concentrate A and concentrate B are mixed to get to concentrate C; The solids concentration of concentrate A is 15%-20%; The solids concentration of concentrate B is 33%-35%;
(3), concentrate C is carried out to sterilization, the temperature of sterilization is 120-140 ℃, and the time of sterilization is 3-5 second, and then drying makes instant white tea powder.
8. the white tea congou tea in Anji according to claim 7 processing method, is characterized in that: the solids concentration of described step (2) concentrate A is 15%-20%.
9. the white tea congou tea in Anji according to claim 8 processing method, is characterized in that: the solids concentration of described step (2) concentrate B is 33%-35%.
10. the white tea congou tea in Anji according to claim 9 processing method, is characterized in that: the molecular cut off of described step (2) milipore filter is 100,000 dalton.
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