CN103749755B - 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, particularly relate 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, inhibit chlorophyllous synthesis during low temperature, but improve the growing amount of free amino acid significantly, therefore, early spring white tea free aminoacid content generally all more than 6%, 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 made up 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.
Existing congou tea is inapplicable in the congou tea processing of raw material at the white tea in Anji, existing fermentation of black tea mainly Tea Polyphenols is polymerized 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 spring tea one season, the production time generally in the 3-4 month, period temperature lower, be unfavorable for the performance of enzymatic activity, be 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, made congou tea is done dark brown pool and secretly and is not moistened, and fragrance is low, has blue or green taste, and soup look pale red, and flavour is not mature is slightly with sweet taste, and spending at the bottom of leaf mixes blue or green, 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 that fresh leaf is delicate, uniform, fresh, pluck with bud one leaf as standard;
(2) wither: when withering, fresh leaf is evenly spread in withering trough, utilize the fresh leaf of Fan Regulation to wither speed, temperature 20-22 DEG C, relative humidity 65-75%, period stirs withering leaf 2-5 time, withering time 15-20 hour, withers and adjusts leaf appropriateness water content 58-61%;
(3) knead: after appropriateness of withering, carry out kneading operation with tea twisting machine, knead 88-92min, rub at twice, each 44-46min, period deblocks 1 time, knead at every turn pressurization all with light-heavy-gently for principle, progressively pressurize to weight process from pneumatics, pressurize to prop up with rub barrel lid at every turn and knead leaf for appropriateness; Knead end be knead leaf rolled twig rate 90-100%, cell crashing ratio 80-100%, tealeaves rolls tightly slivering, do not have loose Fold, tea juice is fully excessive, adhere to leaf surface, slightly firmly just have tea juice to extrude as standard from webs;
(4) ferment: will treat that fermentated leaves is contained in bamboo plaque after kneading, leaf heap THICKNESS CONTROL is at 8-10cm, and tiling evenly, point is placed on fermenting frame; Utilize tea fermenting machine to ferment, temperature controls to remain on 30-32 DEG C at 35-40 DEG C, Ye Wen, and relative humidity controls more than 95%, and keep sufficient oxygen supply, fermentation time starts note with the time of kneading, and fermentation time is at 5.5-6.0h.The fermentation later stage reduces fermenting cellar temperature, controls at 30-35 DEG C, to avoid yeast-bitten; Fermentation appropriateness, shifts out fermenting cellar, cooling by fermentated leaves; Described fermentation appropriateness disappears with the blue or green gas of fermentated leaves, reveals that a kind of pure and fresh ripe fruital taste, leaf look red are even bright for standard;
(5) dry: to carry out drying process with tea drier, comprising gross fire drying dry with foot fire, gross fire drying is quick with high temperature, inactive enzyme is active, stopping fermentated leaves continuing fermentation is degree; Gross fire EAT 110-120 DEG C, time 10-15min, upper leaf thickness is at 3-5cm, and water content reaches 20-25%; The drying of foot fire is dried slowly with low temperature, make water content of tea reach less than 6%, inspire fragrance for degree; Spreading for cooling 10-20min after gross fire, the fiery EAT 85-95 DEG C 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 Anji white fresh tea leaf raw material polyphenol content, controls fermenting cellar humiture, 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 suitably reduces fermenting cellar temperature, and to ensure under appropriate circumstances, 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 control that is dry by classification and water content, under such new technology, made Anji white tea congou tea does 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 wither before also comprise 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 indoor, and at candlelight moves on to outdoor, utilizes the blue or green 0.8-1.2h of sun at dusk to obtain and shines leafiness;
The described liquid that spills is the instant white tea solution of proportional arrangement being 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 form flushing liquor, then flushing liquor is evenly sprayed at by weight 1:20-30 and shines on leafiness;
Described shaking is carried out for four times blue or green dividing, and shakes blue or green 1-2 minute at every turn, shake leafiness pours out in time after shaking green grass or young crops at every turn, cool blue or green 0.5-1h.
Inventor finds, the white tealeaves after shining green grass or young crops, spill liquid and shaking blue or green process carries out withering etc. following process again, and obtained congou tea mouthfeel is good, and theaflavin content is high, and mouthfeel is good.This may be owing to specifically shining young worker's sequence in conjunction with specific flushing liquor, reduces follow-up pH value of shaking in blue or green system, thus improves overall mouthfeel, nutritional labeling and color and luster.
More preferably, described in shake blue or green firmly by gently becoming heavy, stand leaf is by thin thickening, and shaking blue or green degree is for degree with blade face deliquescing.
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 soak 2-3 hour, then pour in countercurrent extraction machine and extract, obtain coarse filtration liquid; Tentatively filtered by the secondary filter film of coarse filtration liquid containing polypropylene fibre membrane cartridge, the fine particle in removing coarse filtration liquid, obtains preliminary filtered fluid;
(2), by preliminary filtered fluid carry out ultrafiltration, then ultrafiltration permeate reverse osmosis membrane is concentrated, obtain the concentrate A that solid contents is 5%-20%; The half of getting concentrate A carries out Vacuum Concentration, obtains the concentrate B that solid contents is 30%-35%; Remaining concentrate A and concentrate B is mixed to get concentrate C; The solids concentration of concentrate A is 15%-20%; The solids concentration of concentrate B is 33%-35%;
(3), by concentrate C carry out sterilization, the temperature of sterilization is 120-140 DEG C, and the time of sterilization is 3-5 second, and then drying obtains instant white tea powder.
Inventive process avoids the problem in the past swum in raw material during countercurrent extraction machine on the water surface, extraction is easily carried out, simultaneously can shorten extraction time, be convenient to the stripping of tea component, there is 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 does not carry out Vacuum Concentration in addition, then mixed by two-part concentrate, the concentrate obtained so both remained color, smell and taste, can keep certain concentration again.
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 Zhejiang Sunyoung Machinery Co., Ltd. 6CR-55 kneading machine.
As preferably, described step (4) fermentation machine is Hangzhou runner equipment Co., Ltd CHF-15QJ type fermentation machine.
As preferably, described step (5) dryer is Zhejiang Sunyoung Machinery Co., Ltd. 6CHB-20 dryer.
In sum, the present invention has following beneficial effect:
1, fermentation fully carry out, internal substance transform proper;
2, the white tea in made Anji congou tea does dark brown damp Wu Run, bar rope tight knot, and fragrance is sweet and pure, lasting, the glow of soup look, flavour alcohol and fresh refreshing, and root of Ford Metalleaf is even bright, and quality reaches the quality requirements of high-quality congou tea, nutritious.
Detailed description of the invention
Embodiment one
Anji white congo red tea process technology: fresh leaf-wither-knead-fermentation-drying.
1, fresh leaf: require that fresh leaf is delicate, uniform, fresh, standard of plucking is based on bud one leaf, and after Xian Yejin factory, strictly to test classification to 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: when withering, fresh leaf is evenly spread in withering trough, utilize air blast to regulate fresh leaf to wither speed, temperature 20-22 degree, relative humidity about 70%, wither and need 18 hours to complete.Period stirs withering leaf 2 times, if fresh leaf water content about 75%, withers and adjusts leaf appropriateness water content to rest in 58-61%.Appropriateness of withering first reaches the raw material kneading requirement and 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 speed of withering.
3, knead: after appropriateness of withering, be generally the next morning of Xian Yejin factory, carry out kneading operation with tea twisting machine (Zhejiang Sunyoung Machinery Co., Ltd. 6CR-55), knead 90min, divide and rub for 2 times, each 45min, deblock 1 time in centre, kneading pressurization all for principle, progressively to pressurize to weight process from pneumatics with " light-heavy-gently " at every turn, pressurizeing to prop up with rub barrel lid at every turn and knead leaf for appropriateness.Knead leaf rolled twig rate more than 90%, cell crashing ratio more than 80%, tealeaves rolls tightly slivering, does not have loose Fold, and tea juice is fully excessive, adheres to leaf surface, slightly firmly just has tea juice to extrude from webs.Knead the rear deblocking machine of end (Zhejiang Sunyoung Machinery Co., Ltd. 6CJ-50) to deblock fast.
4, ferment: utilize tea leaf fermentation special equipment (Hangzhou runner equipment Co., Ltd CHF-15QJ) to ferment, temperature controls at 35-40 DEG C, Ye Wen remains on 30-32 DEG C, relative humidity controls more than 95%, keep sufficient oxygen supply, 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 reduces fermenting cellar temperature, controls at 30-35 DEG C, to avoid yeast-bitten.The blue or green gas of fermentated leaves disappears, and reveal a kind of pure and fresh ripe fruital taste, leaf look red is even, bright, is fermentation appropriateness.Fermentation appropriateness, fermentated leaves releases fermenting cellar, cooling at once.
5, dry: to carry out drying process with tea drier (Zhejiang Sunyoung Machinery Co., Ltd. 6CHB-20), dry at twice, gross fire and foot fire, gross fire high temperature is quick, and inactive enzyme is active, stops fermentated leaves continuing fermentation.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 DEG C, time 10-15min, upper leaf thickness is at 3-5cm, water content reaches 20-25%, the fiery EAT 85-95 DEG C of foot, and upper leaf thickness is 5-7cm, time, general control was at 15-20min, and water content reaches less than 6%, and it is suitable to be.
By the product brewed in hot water of 100 DEG C of preparation, observe and taste, the results are shown in Table 1.
Embodiment two
Anji white tea congou tea processing method, it comprises the following steps successively:
(1) pluck: require that fresh leaf is delicate, uniform, fresh, pluck with 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 indoor, and at candlelight moves on to outdoor, utilizes the blue or green 0.8h of sun at dusk to obtain and shines leafiness;
Spilling liquid is the instant white tea solution of proportional arrangement being dissolved in 600ml water by every gram of instant white tea powder, in the molten white tea solution of every raising speed, then drips light-coloured vinegar 1g form flushing liquor, is then evenly sprayed at by weight 1:20 by flushing liquor and shines on leafiness;
Described shaking is carried out for four times blue or green dividing, and shaking blue or green 1 minute at every turn, pouring out in time, cool blue or green 0.5h at every turn after shaking green grass or young crops shaking leafiness; Shake blue or green firmly by gently becoming heavy, stand leaf is by thin thickening, and shaking blue or green degree is for degree with blade face deliquescing;
(3) withering: when withering, evenly spreading in withering trough shaking the tealeaves after green grass or young crops, utilize the fresh leaf of Fan Regulation to wither speed, temperature 20 DEG C, relative humidity 65%, period stirs withering leaf 2 times, withering time 15 hours, withers and adjusts leaf appropriateness water content 58%;
(4) knead: after appropriateness of withering, carry out kneading operation with tea twisting machine, knead 88min, rub at twice, each 44min, period deblocks 1 time, kneading at every turn pressurization all with light-heavy-gently for principle, progressively pressurizes to weight process from pneumatics, pressurizes to prop up with rub barrel lid at every turn and knead leaf for appropriateness; Knead end be knead leaf rolled twig rate more than 90%, cell crashing ratio more than 80%, tealeaves roll tightly slivering, do not have loose Fold, tea juice is fully excessive, adhere to leaf surface, slightly firmly just have tea juice to extrude as standard from webs;
(5) ferment: will treat that fermentated leaves is contained in bamboo plaque after kneading, leaf heap THICKNESS CONTROL is at 8cm, and tiling evenly, point is placed on fermenting frame; Utilize tea fermenting machine to ferment, temperature controls at 35 DEG C, and Ye Wen remains on 30 DEG C, and relative humidity controls more than 95%, and keep sufficient oxygen supply, fermentation time starts note with the time of kneading, and fermentation time is at 5.5h.The fermentation later stage reduces fermenting cellar temperature, controls at 30 DEG C, to avoid yeast-bitten; Fermentation appropriateness, shifts out fermenting cellar, cooling by fermentated leaves; Described fermentation appropriateness disappears with the blue or green gas of fermentated leaves, reveals that a kind of pure and fresh ripe fruital taste, leaf look red are even bright for standard;
(6) dry: to carry out drying process with tea drier, comprising gross fire drying dry with foot fire, gross fire drying is quick with high temperature, inactive enzyme is active, stopping fermentated leaves continuing fermentation is degree; Gross fire EAT 110 DEG C, time 10-15min, upper leaf thickness is at 3cm, and water content reaches 20%; The drying of foot fire is dried slowly with low temperature, make water content of tea reach less than 6%, inspire fragrance for degree; Spreading for cooling 10min after gross fire, foot fiery EAT 85 DEG C, 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 and fully soak 2 hours, then pour in countercurrent extraction machine and extract, obtain coarse filtration liquid; Tentatively filtered by the secondary filter film of coarse filtration liquid containing polypropylene fibre membrane cartridge, the fine particle in removing coarse filtration liquid, obtains preliminary filtered fluid;
(2), by preliminary filtered fluid carry out ultrafiltration, then ultrafiltration permeate reverse osmosis membrane is concentrated, obtain the concentrate A that solid contents is 5%; The half of getting concentrate A carries out Vacuum Concentration, obtains the concentrate B that solid contents is 30%; Remaining concentrate A and concentrate B is mixed to get concentrate C; The solids concentration of concentrate A is 15%; The solids concentration of concentrate B is 33%;
(3), by concentrate C carry out sterilization, the temperature of sterilization is 120 DEG C, and the time of sterilization is 3 seconds, and then drying obtains instant white tea powder.
Embodiment three
Anji white tea congou tea processing method, it comprises the following steps successively:
(1) pluck: require that fresh leaf is delicate, uniform, fresh, pluck with 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 indoor, and at candlelight moves on to outdoor, utilizes the blue or green 1.2h of sun at dusk to obtain and shines leafiness;
Spilling liquid is the instant white tea solution of proportional arrangement being dissolved in 1000ml water by every gram of instant white tea powder, in the molten white tea solution of every raising speed, then drips light-coloured vinegar 3g form flushing liquor, is then evenly sprayed at by weight 1:30 by flushing liquor and shines on leafiness;
Described shaking is carried out for four times blue or green dividing, and shaking blue or green 2 minutes at every turn, pouring out in time, cool blue or green 1h at every turn after shaking green grass or young crops shaking leafiness; Shake blue or green firmly by gently becoming heavy, stand leaf is by thin thickening, and shaking blue or green degree is for degree with blade face deliquescing;
(3) withering: when withering, evenly spreading in withering trough shaking the tealeaves after green grass or young crops, utilize the fresh leaf of Fan Regulation to wither speed, temperature 22 DEG C, relative humidity 75%, period stirs withering leaf 5 times, withering time 20 hours, withers and adjusts leaf appropriateness water content 61%;
(4) knead: after appropriateness of withering, carry out kneading operation with tea twisting machine, knead 92min, rub at twice, each 46min, period deblocks 1 time, kneading at every turn pressurization all with light-heavy-gently for principle, progressively pressurizes to weight process from pneumatics, pressurizes to prop up with rub barrel lid at every turn and knead leaf for appropriateness; Knead end be knead leaf rolled twig rate more than 95%, cell crashing ratio more than 85%, tealeaves roll tightly slivering, do not have loose Fold, tea juice is fully excessive, adhere to leaf surface, slightly firmly just have tea juice to extrude as standard from webs;
(5) ferment: will treat that fermentated leaves is contained in bamboo plaque after kneading, leaf heap THICKNESS CONTROL is at 10cm, and tiling evenly, point is placed on fermenting frame; Utilize tea fermenting machine to ferment, temperature controls at 40 DEG C, and Ye Wen remains on 32 DEG C, and relative humidity controls more than 95%, and keep sufficient oxygen supply, fermentation time starts note with the time of kneading, and fermentation time is at 6.0h.The fermentation later stage reduces fermenting cellar temperature, controls at 35 DEG C, to avoid yeast-bitten; Fermentation appropriateness, shifts out fermenting cellar, cooling by fermentated leaves; Described fermentation appropriateness disappears with the blue or green gas of fermentated leaves, reveals that a kind of pure and fresh ripe fruital taste, leaf look red are even bright for standard;
(6) dry: to carry out drying process with tea drier, comprising gross fire drying dry with foot fire, gross fire drying is quick with high temperature, inactive enzyme is active, stopping fermentated leaves continuing fermentation is degree; Gross fire EAT 120 DEG C, time 15min, thickness is at 5cm, and water content reaches 25%; The drying of foot fire is dried slowly with low temperature, make water content of tea reach less than 6%, inspire fragrance for degree; Spreading for cooling 20min after gross fire, foot fiery EAT 95 DEG C, 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 and fully soak 3 hours, then pour in countercurrent extraction machine and extract, obtain coarse filtration liquid; Tentatively filtered by the secondary filter film of coarse filtration liquid containing polypropylene fibre membrane cartridge, the fine particle in removing coarse filtration liquid, obtains preliminary filtered fluid;
(2), by preliminary filtered fluid carry out ultrafiltration, then ultrafiltration permeate reverse osmosis membrane is concentrated, obtain the concentrate A that solid contents is 20%; The half of getting concentrate A carries out Vacuum Concentration, obtains the concentrate B that solid contents is 35%; Remaining concentrate A and concentrate B is mixed to get concentrate C; The solids concentration of concentrate A is 20%; The solids concentration of concentrate B is 35%;
(3), by concentrate C carry out sterilization, the temperature of sterilization is 140 DEG C, and the time of sterilization is 5 seconds, and then drying obtains instant white tea powder.
Embodiment four
Anji white tea congou tea processing method, it comprises the following steps successively:
(1) pluck: require that fresh leaf is delicate, uniform, fresh, pluck with 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 indoor, and at candlelight moves on to outdoor, utilizes the blue or green 0.9h of sun at dusk to obtain and shines leafiness;
Spilling liquid is the instant white tea solution of proportional arrangement being dissolved in 900ml water by every gram of instant white tea powder, in the molten white tea solution of every raising speed, then drips light-coloured vinegar 1-3g form flushing liquor, is then evenly sprayed at by weight 1:25 by flushing liquor and shines on leafiness;
Described shaking is carried out for four times blue or green dividing, and shaking blue or green 1.5 minutes at every turn, pouring out in time, cool blue or green 0.8h at every turn after shaking green grass or young crops shaking leafiness; Shake blue or green firmly by gently becoming heavy, stand leaf is by thin thickening, and shaking blue or green degree is for degree with blade face deliquescing;
(3) withering: when withering, evenly spreading in withering trough shaking the tealeaves after green grass or young crops, utilize the fresh leaf of Fan Regulation to wither speed, temperature 21 DEG C, relative humidity 70%, period stirs withering leaf 3 times, withering time 17 hours, withers and adjusts leaf appropriateness water content 59%;
(4) knead: after appropriateness of withering, carry out kneading operation with tea twisting machine, knead 90min, rub at twice, each 45min, period deblocks 1 time, kneading at every turn pressurization all with light-heavy-gently for principle, progressively pressurizes to weight process from pneumatics, pressurizes to prop up with rub barrel lid at every turn and knead leaf for appropriateness; Knead end be knead leaf rolled twig rate more than 98%, cell crashing ratio more than 90%, tealeaves roll tightly slivering, do not have loose Fold, tea juice is fully excessive, adhere to leaf surface, slightly firmly just have tea juice to extrude as standard from webs;
(5) ferment: will treat that fermentated leaves is contained in bamboo plaque after kneading, leaf heap THICKNESS CONTROL is at 9cm, and tiling evenly, point is placed on fermenting frame; Utilize tea fermenting machine to ferment, temperature controls at 38 DEG C, and Ye Wen remains on 31 DEG C, and relative humidity controls more than 95%, and keep sufficient oxygen supply, fermentation time starts note with the time of kneading, and fermentation time is at 5.9h.The fermentation later stage reduces fermenting cellar temperature, controls at 33 DEG C, to avoid yeast-bitten; Fermentation appropriateness, shifts out fermenting cellar, cooling by fermentated leaves; Described fermentation appropriateness disappears with the blue or green gas of fermentated leaves, reveals that a kind of pure and fresh ripe fruital taste, leaf look red are even bright for standard;
(6) dry: to carry out drying process with tea drier, comprising gross fire drying dry with foot fire, gross fire drying is quick with high temperature, inactive enzyme is active, stopping fermentated leaves continuing fermentation is degree; Gross fire EAT 115 DEG C, time 12min, upper leaf thickness is at 4cm, and water content reaches 22%; The drying of foot fire is dried slowly with low temperature, make water content of tea reach less than 6%, inspire fragrance for degree; Spreading for cooling 15min after gross fire, foot fiery EAT 90 DEG C, 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 and fully soak 2.5 hours, then pour in countercurrent extraction machine and extract, obtain coarse filtration liquid; Tentatively filtered by the secondary filter film of coarse filtration liquid containing polypropylene fibre membrane cartridge, the fine particle in removing coarse filtration liquid, obtains preliminary filtered fluid;
(2), by preliminary filtered fluid carry out ultrafiltration, the molecular cut off of milipore filter used is 100,000 dalton, then is concentrated by ultrafiltration permeate reverse osmosis membrane, obtains the concentrate A that solid contents is 15%; The half of getting concentrate A carries out Vacuum Concentration, obtains the concentrate B that solid contents is 33%; Remaining concentrate A and concentrate B is mixed to get concentrate C; The solids concentration of concentrate A is 18%; The solids concentration of concentrate B is 34%;
(3), by concentrate C carry out sterilization, the temperature of sterilization is 130 DEG C, and the time of sterilization is 4 seconds, and then drying obtains 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 can make to the present embodiment the amendment not having creative contribution as required after reading this description, as long as but be all subject to the protection of Patent Law in right of the present invention.
Claims (9)
1. the white tea congou tea in Anji processing method, is characterized in that comprising the following steps successively:
(1) pluck: require that fresh leaf is delicate, uniform, fresh, pluck with bud one leaf as standard;
(2) wither: described in wither before also comprise 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 indoor, and at candlelight moves on to outdoor, utilizes the blue or green 0.8-1.2h of sun at dusk to obtain and shines leafiness;
The described liquid that spills is the instant white tea solution of proportional arrangement being 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 form flushing liquor, then flushing liquor is evenly sprayed at by weight 1:20-30 and shines on leafiness;
Described shaking is carried out for four times blue or green dividing, and shakes blue or green 1-2 minute at every turn, shake leafiness pours out in time after shaking green grass or young crops at every turn, cool blue or green 0.5-1h;
When withering, fresh leaf is evenly spread in withering trough, utilize the fresh leaf of Fan Regulation to wither speed, temperature 20-22 DEG C, relative humidity 65-75%, period stirs withering leaf 2-5 time, withering time 15-20 hour, withers and adjusts leaf appropriateness water content 58-61%;
(3) knead: after appropriateness of withering, carry out kneading operation with tea twisting machine, knead 88-92min, rub at twice, each 44-46min, period deblocks 1 time, knead at every turn pressurization all with light-heavy-gently for principle, progressively pressurize to weight process from pneumatics, pressurize to prop up with rub barrel lid at every turn and knead leaf for appropriateness; Knead end be knead leaf rolled twig rate 90-100%, cell crashing ratio 80-100%, tealeaves rolls tightly slivering, do not have loose Fold, tea juice is fully excessive, adhere to leaf surface, slightly firmly just have tea juice to extrude as standard from webs;
(4) ferment: will treat that fermentated leaves is contained in bamboo plaque after kneading, leaf heap THICKNESS CONTROL is at 8-10cm, and tiling evenly, point is placed on fermenting frame; Utilize tea fermenting machine to ferment, temperature controls to remain on 30-32 DEG C at 35-40 DEG C, Ye Wen, and relative humidity controls more than 95%, and keep sufficient oxygen supply, fermentation time starts note with the time of kneading, and fermentation time is at 5.5-6.0h;
The fermentation later stage reduces fermenting cellar temperature, controls at 30-35 DEG C, to avoid yeast-bitten; Fermentation appropriateness, shifts out fermenting cellar, cooling by fermentated leaves; Described fermentation appropriateness disappears with the blue or green gas of fermentated leaves, reveals that a kind of pure and fresh ripe fruital taste, leaf look red are even bright for standard;
(5) dry: to carry out drying process with tea drier, comprising gross fire drying dry with foot fire, gross fire drying is quick with high temperature, inactive enzyme is active, stopping fermentated leaves continuing fermentation is degree; Gross fire EAT 110-120 DEG C, time 10-15min, upper leaf thickness is at 3-5cm, and water content reaches 20-25%; The drying of foot fire is dried slowly with low temperature, make water content of tea reach less than 6%, inspire fragrance for degree; Spreading for cooling 10-20min after gross fire, the fiery EAT 85-95 DEG C 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 Zhejiang Sunyoung Machinery Co., Ltd. 6CR-55 kneading machine.
3. the white tea congou tea in Anji according to claim 2 processing method, is characterized in that: described step (4) fermentation machine is Hangzhou runner equipment Co., Ltd CHF-15QJ 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 Zhejiang Sunyoung Machinery Co., Ltd. 6CHB-20 dryer.
5. the white tea congou tea in Anji according to claim 4 processing method, is characterized in that: described in shake blue or green firmly by gently becoming heavy, stand leaf is by thin thickening, and shaking blue or green degree is for degree with blade face deliquescing.
6. the white tea congou tea in Anji according to claim 5 processing method, is characterized in that: described instant white tea powder comprises following preparation process successively:
(1), first white for Anji tealeaves is cleaned, pulverize, add in deionized water and fully soak 2-3 hour, then pour in countercurrent extraction machine and extract, obtain coarse filtration liquid; Tentatively filtered by the secondary filter film of coarse filtration liquid containing polypropylene fibre membrane cartridge, the fine particle in removing coarse filtration liquid, obtains preliminary filtered fluid;
(2), by preliminary filtered fluid carry out ultrafiltration, then ultrafiltration permeate reverse osmosis membrane is concentrated, obtain the concentrate A that solid contents is 5%-20%; The half of getting concentrate A carries out Vacuum Concentration, obtains the concentrate B that solid contents is 30%-35%; Remaining concentrate A and concentrate B is mixed to get concentrate C; The solids concentration of concentrate A is 15%-20%; The solids concentration of concentrate B is 33%-35%;
(3), by concentrate C carry out sterilization, the temperature of sterilization is 120-140 DEG C, and the time of sterilization is 3-5 second, and then drying obtains instant white tea powder.
7. the white tea congou tea in Anji according to claim 6 processing method, is characterized in that: the solids concentration of described step (2) concentrate A is 15%-20%.
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 B is 33%-35%.
9. the white tea congou tea in Anji according to claim 8 processing method, is characterized in that: the molecular cut off of described step (2) milipore filter is 100,000 dalton.
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