CN103783179A - Method for preparing nectar-flavor black tea from Lingyun pekoe - Google Patents

Method for preparing nectar-flavor black tea from Lingyun pekoe Download PDF

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CN103783179A
CN103783179A CN201410056447.0A CN201410056447A CN103783179A CN 103783179 A CN103783179 A CN 103783179A CN 201410056447 A CN201410056447 A CN 201410056447A CN 103783179 A CN103783179 A CN 103783179A
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tealeaves
green
pekoe
temperature
blue
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CN103783179B (en
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黄大雄
黄秀兰
覃福方
黄尤新
贺汤强
罗国包
陆崇绍
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Guangxi wave tea Limited by Share Ltd
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GUANGXI LINGYUN LANGFU TEA INDUSTRY Co Ltd
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Abstract

The invention relates to a method for preparing nectar-flavor black tea from Lingyun pekoe. The method comprises the following steps: 1, picking fresh leaves; 2, withering for 25-30 minutes under a photo-thermal condition at the temperature of 25-30 DEG C, spreading, and shaking; 3, carrying out temperature control withering for 14-20 hours under the conditions that the temperature is 20-26 DEG C and the relative humidity is 55-80%; 4, carrying out primary rolling, namely carrying out air rolling, slight pressing, heavy pressing and slight pressing; 5, fermenting for 3-6 hours under the condition that the temperature is 23-26 DEG C and the relative humidity is above 95%; 6, carrying out primary drying, namely controlling the temperature at a gross fire air inlet to be 120 DEG C, and drying until the water content is 50-60%; 7, carrying out stack-covering for 1-3h under the conditions that the temperature is 25-27 DEG C and the humidity is above 90%; 8, re-rolling, namely carrying out slight pressing, heavy pressing and slight pressing; 9, drying until the water content is 5-6% with a full fire at the temperature of 100-120 DEG C so as to obtain the nectar-flavor black tea. The nectar-flavor black tea is compact and even in tea bars, black-bloom and glossy in color, lasting in nectar flavor, fresh and mellow in taste, after-taste and sweet, and tea water is red and bright.

Description

A kind of the reach the clouds method of pekoe tea processing nectar pekoe of utilization
Technical field
The invention belongs to processing field of tea leaves, relate to a kind of the reach the clouds method of pekoe tea processing nectar pekoe of utilization.
Background technology
The pekoe tea of reaching the clouds, the white gross tea of original name, gains the name because its blade back covers with pekoe, Cenwanglaoshan, Qinglongshan one band that main product curls up in Lingyun County four seasons cloud and mist.Advantageous natural environment, the pekoe tea that makes to reach the clouds with look kingfisher, milli is many, aromatic, taste is dense, the large characteristic of resistance to bubble five becomes the rising star in Chinese famous tea.The pekoe tea tree breed that reaches the clouds is high-quality in Guangxi District, the suitable local breeding of wide, the unique national level of property processed.The sturdy many millis of this kind bud-leaf, at present, have exceeded 300,000 mu in Guangxi cultivated area.Owing to reaching the clouds, pekoe fresh leaves of tea plant phenol/ammonia is higher, is mainly used to produce common black tea and green tea, and seldom, for black tea with flower fragrance processing, economic benefit is lower.
At present generally red, the sale weakness of green tea, product overloading, and the name of various top grades, excellent, special tea tendency optimism, supply falls short of demand.Therefore, give full play to the tea making potentiality of the pekoe tea kind of reaching the clouds, utilize its 1 bud 2-3 leaf fresh leaf to develop nectar pekoe, improve the fresh leaf of pekoe tea that reaches the clouds and efficiently utilize effect, and can comply with the needs of the pekoe kind tealeaves development in pluralism of reaching the clouds, improve the market value of the pekoe tea of reaching the clouds.The manufacture craft of producing at present the black tea with high-perfume type is generally raw material harvesting, the tune that withers, kneads, oven dry and finished product, wither adjust processing method mainly contain Indoor Natural wither be in harmonious proportion withering trough add wind wither adjust two kinds, wherein naturally wither adjust time be 16-26 hour (withering rainy season long between timing), it is 8-10 hour that the tune groove that withers withers between timing, quality is adjusted lower than naturally withering and is withered and adjust leaf all to spend inequality, fermentation time tradition is generally 16-18 hour, and high temperature drying perfumery is volatile.
For above problem, the research of odor type black tea is as patent 201210478020.0 at present, disclose a kind of high pekoe preparation method, method is that the fresh tea leaf in its to plucking is withered and puts perfume (or spice), makes water content become crisp hard state in the leaf texture of the fresh tea passes of 70%-80%; Knead with the tealeaves of putting after perfume (or spice) withering, withering leaf is rubbed with the hands and be rolled into tight vertical bar rope, dwindle build, aesthetic appearance; Utilize oxygen supply Zymolysis Equipment to kneading leaf ventilation oxygen-supplying, leaf look successively by dark green, yellowish green, yellow, reddish yellow, Huang Hong, red, change to kermesinus, fragrance is changed by blue or green gas, delicate fragrance, the fragrance of a flower; Be dried at twice, dry after spreading for cooling for the first time, then dry for the second time, the metering of packing while hot.This inventive method solves black tea endoplasm fragrance deficiency, and the time is short, and color and luster is not good enough, and mouthfeel can not be satisfactory, and the problem of effect is drunk in impact.
As patent CN02805949.2, the black tea manufacture of being announced by Unilever NV, the step that the method comprises has: (a) make tea leaf withering to water content between 64% to 70%; (b) macerate with controlling the shearing force and the pressure that apply, be enough to cause that the most cells of tealeaves inside breaks, metamorphosis occurs in tissue and cell inclusion is distributed again; (c) fannings that fermentation obtains is stuck with paste; (d) baking tealeaves finishes fermentation; (d) be dried and choose the tealeaves toasting and obtain black tea.The black tea obtaining demonstrates the brewed speed of typical case and the degree of CTC tea, has kept the outward appearance of traditional tea simultaneously.If black tea is used for directly infusing bubble, preferably black tea broken orange pekoe grade or larger grade, if black tea is used for tea bag, the preferably red broken pekoe of broken orange pekoe and/or mandarin orange end.
The preparation method of existing odor type black tea and quick brewed black tea above, as for the preparation of the pekoe tea nectar pekoe product that reaches the clouds, product is difficult to have the even show of bar rope tight knot, color and luster crow profit is glossy, soup look orange red is bright, fragrance is high sharp lasting, and flavour is mellow tasty and refreshing, the bright neat and well spaced wool fabric feature of root of Ford Metalleaf.
Summary of the invention
The blank that the object of the invention is to make up existing methodical deficiency and utilizes pekoe tea to produce nectar pekoe, a kind of method that provides utilization to reach the clouds pekoe tea processing nectar pekoe.This processing method is integrated oolong tea booth green grass or young crops, do blue or green technology, indoor temperature control, humidity control technique, the full fermentation technique of black tea, the vexed heap technology of yellow tea etc. are produced nectar pekoe, the production pekoe kind nectar pekoe product that obtains reaching the clouds, this product has the even show of bar rope tight knot, and color and luster crow profit is glossy, and soup look red is gorgeous bright, nectar is fragrant lasting, the fresh alcohol of flavour, aftertaste sweetness, the bright advantage such as neat and well spaced of root of Ford Metalleaf, has promoted the economic worth of product greatly.
For realizing effect of the present invention, following technical scheme is proposed.
The reach the clouds method of pekoe tea processing nectar pekoe of utilization, procedure of processing comprises:
Step 1) is plucked: the fresh leaf of the pekoe tea of reaching the clouds of winning bud 2 ~ 4 leaves.
Step 2) photo-thermal wither, spread out blue or green, do green grass or young crops: be spread out in bamboo and sieve and move on to the outdoor photo-thermal that carries out and wither thin harvestings step 1) fresh leaf, photo-thermal withers earth's surface temperature at 25 ~ 30 ℃, time is 25 ~ 35 min, extremely fresh leaf percentage of water loss is 5% ~ 10%, obtain the tealeaves that photo-thermal withers after adjusting, more successively it is spread out green grass or young crops, does blue or green processing.
Step 3) temperature control withers: by step 2) tealeaves that does after green grass or young crops spreads out, and under temperature is 20 ℃ ~ 26 ℃, the condition of relative humidity 55% ~ 80%, the temperature control 14 ~ 20h that withers, obtains the tealeaves that temperature control withers after adjusting.
Step 4) is kneaded: the tealeaves that step 3) is obtained carries out that sky is rubbed successively, middle pressure, weight, gently press, sky rubs, the tealeaves after being kneaded.
Step 5) fermentation: the tealeaves that step 4) is obtained ferments, fermenting cellar temperature control is made as 23-26 ℃, relative humidity and reaches more than 95%, fermenting cellar throughput 20 ~ 35m 3/ h, tealeaves spread condition bottom fermentation 3 ~ 6h that thickness is 4 ~ 6cm.
Step 6) is just dried: the tealeaves that step 5) is obtained, under gross fire intake air temperature is 110 ~ 120 ℃, the condition of leaf-spreading thickness 1 ~ 2.5cm, does preliminary the oven dry to 4 ~ 5 one-tenths of tealeaves.
The vexed heap of step 7): the tealeaves that step 6) is obtained is that 25 ~ 27 ℃, humidity are vexed heap 1 ~ 3h under more than 80% condition in room temperature.
Step 8) is kneaded again: the tealeaves that step 7) is obtained carries out that sky is rubbed successively, weight, gently press, sky rubs, reach more than 90% to kneading rolled twig rate.
The fire drying of step 9) foot; Tealeaves after step 8) is kneaded again the fiery temperature of foot be under the condition of 100 ℃ ~ 120 ℃, dry to tealeaves water content be 5 ~ 6%, after sufficient fire drying, lower machine, spreading for cooling obtain nectar pekoe.
As further restriction of the present invention, described stand is blue or green for spreading out 60 ~ 90 min in the blue or green chamber temperature in stand under the condition of 18 ~ 20 ℃; Described doing blue or green repeated alternately 1 ~ 3 time for shaking blue or green and cool green grass or young crops, shakes green grass or young crops time 4 ~ 15min at every turn, air blue time 1 ~ 2.5h at every turn, and shaking blue or green speed is 30 ~ 50 turn/min.
As further restriction of the present invention, described in to knead its process be that the first sky of tealeaves is rubbed 4 ~ 6min, then in press 5 ~ 12min, then weight 9 ~ 16min, gentlier press sky after 2 ~ 5 minutes to rub 1 ~ 3min.
As further restriction of the present invention, described knead again its process be first sky rub 5 ~ 8min, again weight 8 ~ 12min, then gently press 2 ~ 5min, last sky to rub 1 ~ 3min.
The know-why that the present invention realizes is: according to the feature of the pekoe tea fresh leaves of tea plant that reaches the clouds, proposition meets the processing process of nectar pekoe raw material and products characteristics, and leaf picking-mono-bud 1 ~ 4 leaf-solar wither-doing green grass or young crops-indoor temperature control withers-kneads-fermentation-just fiery finished product of baking-vexed heap-knead again-shaping-gross fire-foot; " stand is blue or green " of oolong tea, the technique of " doing green grass or young crops ", the full zymotechnique of black tea in technique, are incorporated, the vexed heap technique of yellow tea, make nectar pekoe product both there is the fragrance of a flower of blue or green tea, have again black tea dense fresh refreshing and yellow tea alcohol and, Wu Run is glossy, and soup look red is gorgeous bright, and nectar is fragrant lasting, the fresh alcohol of flavour, aftertaste sweetness, the bright neat and well spaced quality of root of Ford Metalleaf.
The inventive method has produced following good benefit:
(1) the present invention plucks bud 1 ~ 4 leaf fresh leaf processing nectar pekoe with young sprout, improve Resources of Tea Plant and utilize the large-area pekoe tea tea tree comprehensive utilization of reaching the clouds in Ji Wo district, can also effectively make up green tea be difficult to ensure deposit, deficiency that tippy tea yields poorly, improve tea enterprise and tea grower's income.
(2) processing method of nectar pekoe of the present invention is on the basis of processing green grass or young crops, black tea, yellow technique, has carried out fused innovation, and this is also the peculiar method of nectar pekoe processing technology up to now.The present invention develops temperature, time and the technology of withering that the sweet odor type black tea product of pekoe camellia 1 that is applicable to reaching the clouds is withered, make protein, carbohydrate inversion in fresh leaf, small-molecule substance increases, and part aromatic substance content significantly increases, and is conducive to improve the quality of nectar pekoe product.The even show of product design bar rope tight knot that the present invention prepares, color and luster crow profit is glossy, and soup look red is gorgeous bright, and nectar is fragrant lasting, the fresh alcohol of flavour, aftertaste sweetness, root of Ford Metalleaf is bright neat and well spaced.
(3) Indoor Natural of the present invention withers and adjusts and reform as spreading out green grass or young crops, doing green grass or young crops, the a series of nectar pekoe New Machining Technology that adopt low temperature cool green grass or young crops, do green grass or young crops, vexed heap, Titian etc. are feature after slight fermentation, gross fire, this is not only to the pekoe tea kind nectar pekoe processed quality effect of being significantly improved of reaching the clouds, and raising tea-making quality, tea-making quality is more stable, makes excellent rate improves, technology is easy to operate.
Accompanying drawing explanation
Fig. 1. the reach the clouds method flow diagram of pekoe tea processing nectar pekoe of a kind of utilization.
The specific embodiment
Describe the reach the clouds method of pekoe tea processing nectar pekoe of a kind of utilization of the present invention below in conjunction with Fig. 1 of accompanying drawing explanation and embodiment, these descriptions are not that content of the present invention is further limited.
Embodiment 1
Win the fresh leaf 5kg of the pekoe tea of reaching the clouds of bud 1 ~ 3 leaf.Thin fresh leaf being spread out in moved on to the outdoor photo-thermal that carries out on bamboo sieve and wither, and photo-thermal withers earth's surface temperature at 25 ℃, and the time is 25 min, to fresh leaf percentage of water loss be 7%, obtain the tealeaves that photo-thermal withers after adjusting, more successively to its spread out blue or green, do blue or green processing.Stand is blue or green for spreading out 60min in the blue or green chamber temperature in stand under the condition of 20 ℃; Described doing blue or green repeated alternately 2 times for shaking blue or green and cool green grass or young crops, shakes green grass or young crops time 10min at every turn, air blue time 1h at every turn, and shaking blue or green speed is 30 turn/min.The tealeaves doing after green grass or young crops is spread out, and under temperature is 25 ℃, the condition of relative humidity 60%, the temperature control 15h that withers, obtains the tealeaves that temperature control withers after adjusting.Carry out successively again that sky is rubbed, middle pressure, weight, gently press, sky rubs, the first sky of tealeaves is rubbed 5min, then in press 7min, then weight 9min, gentlier press sky after 5 minutes to rub 3min.Tealeaves after kneading ferments, and fermenting cellar temperature control is made as 25 ℃, relative humidity and reaches more than 95%, fermenting cellar throughput 20m 3/ h, tealeaves spread the condition bottom fermentation 4h that thickness is 4cm.
Tealeaves after fermentation under gross fire intake air temperature is 110 ℃, the condition of leaf-spreading thickness 1cm, make tealeaves preliminary dry to 4 one-tenth dry.Dry carry out successively that sky is rubbed after tealeaves, weight, gently press, sky rubs, be first sky rub 5min, again weight 8min, then gently press 5min, last sky to rub 2min, reaching more than 90% to pushing rolled twig rate, is that 25 ℃, humidity are vexed yellow 1h under more than 90% condition in room temperature.Tealeaves after vexed heap the fiery temperature of foot be under the condition of 100 ℃-120 ℃, dry to tealeaves water content be 5%, after sufficient fire drying, lower machine spreading for cooling obtains nectar pekoe.Spreading for cooling obtains nectar pekoe.
The tealeaves that the present embodiment obtains have the fragrance of a flower obviously, soup look red gorgeous, flavour is mellow, fresh refreshing fragrant and sweet feature.
Embodiment 2
Win the fresh leaf 5kg of the pekoe tea of reaching the clouds of bud 1 ~ 4 leaf.Thin fresh leaf being spread out in moved on to the outdoor photo-thermal that carries out on bamboo sieve and wither, and photo-thermal withers earth's surface temperature at 28 ℃, and the time is 30 min, to fresh leaf percentage of water loss be 8%, obtain the tealeaves that photo-thermal withers after adjusting, more successively to its spread out blue or green, do blue or green processing.Stand is blue or green for spreading out 80 min in the blue or green chamber temperature in stand under the condition of 18 ℃; Described doing blue or green repeated alternately 1 time for shaking blue or green and cool green grass or young crops, shakes green grass or young crops time 5min at every turn, air blue time 1.5h at every turn, and shaking blue or green speed is 50 turn/min.The tealeaves doing after green grass or young crops is spread out, and under temperature is 26 ℃, the condition of relative humidity 70%, the temperature control 14h that withers, obtains the tealeaves that temperature control withers after adjusting.Carry out successively again that sky is rubbed, middle pressure, weight, gently press, sky rubs, the first sky of tealeaves is rubbed 4min, then in press 5min, then weight 10min, gentlier press sky after 2 minutes to rub 2min.Tealeaves after kneading ferments, and fermenting cellar temperature control is made as 26 ℃, relative humidity and reaches more than 95%, fermenting cellar throughput 25m 3/ h, tealeaves spread the condition bottom fermentation 3h that thickness is 5cm.
Tealeaves after fermentation under gross fire intake air temperature is 115 ℃, the condition of leaf-spreading thickness 1.5cm, make tealeaves preliminary dry to 5 one-tenth dry.Tealeaves after gross fire is that 26 ℃, humidity are vexed heap 2h under more than 80% condition in room temperature.
Carry out successively that sky is rubbed, weight, gently press, sky rubs, be first sky rub 6min, again weight 10min, then gently press 2min, last sky to rub 2min, reach more than 90% to kneading rolled twig rate, tealeaves after rubbing again the fiery temperature of foot be under the condition of 120 ℃, dry to tealeaves water content be 6%, after sufficient fire drying, lower machine, spreading for cooling obtain nectar pekoe.
The tealeaves that the present embodiment obtains have the fragrance of a flower obviously, soup look red gorgeous, flavour is mellow, fresh refreshing fragrant and sweet feature.
Embodiment 3
Win the fresh leaf 5kg of the pekoe tea of reaching the clouds of bud 1 ~ 4 leaf.Thin fresh leaf being spread out in moved on to the outdoor photo-thermal that carries out on bamboo sieve and wither, and photo-thermal withers earth's surface temperature at 30 ℃, and the time is 25min, to fresh leaf percentage of water loss be 5%, obtain the tealeaves that photo-thermal withers after adjusting, more successively to its spread out blue or green, do blue or green processing.Stand is blue or green for spreading out 70 min in the blue or green chamber temperature in stand under the condition of 20 ℃; Described doing blue or green repeated alternately 3 times for shaking blue or green and cool green grass or young crops, shakes green grass or young crops time 4min at every turn, air blue time 2.0h at every turn, and shaking blue or green speed is 40 turn/min.The tealeaves doing after green grass or young crops is spread out, under temperature is 20 ℃, the condition of relative humidity 55%, the temperature control 18h that withers, obtain that tealeaves that temperature control withers after adjusting carries out that sky is rubbed again successively, middle pressure, weight, gently press, sky is rubbed kneads., the first sky of tealeaves is rubbed 6min, the middle 8min that presses, then weight 16min, gentlier press sky after 3 minutes to rub 1min.Tealeaves after kneading ferments, and fermenting cellar temperature control is made as 22-25 ℃, relative humidity and reaches more than 85%, fermenting cellar throughput 30m 3/ h, tealeaves spread the condition bottom fermentation 3h that thickness is 4cm.
Tealeaves after fermentation under gross fire intake air temperature is 120 ℃, the condition of leaf-spreading thickness 2.0cm, make tealeaves preliminary dry to 4 one-tenth dry.Drying after tealeaves in room temperature is that 25 ℃, humidity are vexed heap 1.5h under more than 80% condition.Tealeaves after vexed heap carries out that sky is rubbed successively, weight, gently press, sky rubs, be first sky rub 7min, again weight 12min, then gently press 3min, last sky to rub 1min, reach more than 90% to kneading rolled twig rate, tealeaves after rubbing is again foot fire under the condition of 100 ℃ at intake air temperature, foot fire drying to tealeaves water content is 5%, and after sufficient fire drying, lower baking, spreading for cooling obtain nectar pekoe.
The tealeaves that the present embodiment obtains have the fragrance of a flower obviously, soup look red gorgeous, flavour is mellow, fresh refreshing fragrant and sweet feature.
Embodiment 4
Win the fresh leaf 5kg of the pekoe tea of reaching the clouds of bud 2 leaves.Thin fresh leaf being spread out in moved on to the outdoor photo-thermal that carries out on bamboo sieve and wither, and photo-thermal withers earth's surface temperature at 27 ℃, and the time is 35 min, to fresh leaf percentage of water loss be 10%, obtain the tealeaves that photo-thermal withers after adjusting, more successively to its spread out blue or green, do blue or green processing.Stand is blue or green for spreading out 90 min in the blue or green chamber temperature in stand under the condition of 19 ℃; Described doing blue or green repeated alternately 2 times for shaking blue or green and cool green grass or young crops, shakes green grass or young crops time 15min at every turn, air blue time 2.5h at every turn, and shaking blue or green speed is 45 turn/min.The tealeaves doing after green grass or young crops is spread out, and under temperature is 23 ℃, the condition of relative humidity 80%, the temperature control 20h that withers, obtains the tealeaves that temperature control withers after adjusting.Carry out successively again that sky is rubbed, middle pressure, weight, gently press, sky is rubbed kneads, the first sky of tealeaves is rubbed 4min, then in press 10min, then weight 14min, gentlier press sky after 4 minutes to rub 1min.Tealeaves after kneading ferments, and fermenting cellar temperature control is made as 23 ℃, relative humidity and reaches more than 95%, fermenting cellar throughput 30m 3/ h, tealeaves spread the condition bottom fermentation 6h that thickness is 5cm.
Tealeaves after fermentation under gross fire intake air temperature is 120 ℃, the condition of leaf-spreading thickness 1.0cm, make tealeaves preliminary dry to 5 one-tenth dry.Tealeaves after gross fire is that 27 ℃, humidity are vexed heap 2h under more than 80% condition in room temperature.Tealeaves after vexed heap carries out that sky is rubbed successively, weight, gently press, sky is rubbed kneads, be first sky rub 8min, again weight 10min, then gently press 4min, last sky to rub 1min, reach more than 90% to kneading rolled twig rate, tealeaves after rubbing is again under the condition of 115 ℃ at the fiery intake air temperature of foot, dry to tealeaves water content be 6%, dry down after sufficient fire drying, spreading for cooling obtains nectar pekoe.
The tealeaves that the present embodiment obtains have the fragrance of a flower obviously, soup look red gorgeous, flavour is mellow, fresh refreshing fragrant and sweet feature.
Embodiment 5
Win the fresh leaf 5kg of the pekoe tea of reaching the clouds of bud 4 leaves.Thin fresh leaf being spread out in moved on to the outdoor photo-thermal that carries out on bamboo sieve and wither, and photo-thermal withers earth's surface temperature at 25 ℃, and the time is 30 min, to fresh leaf percentage of water loss be 9%, obtain the tealeaves that photo-thermal withers after adjusting, more successively to its spread out blue or green, do blue or green processing.Stand is blue or green for spreading out 80 min in the blue or green chamber temperature in stand under the condition of 18 ℃; Described doing blue or green repeated alternately 1 time for shaking blue or green and cool green grass or young crops, shakes green grass or young crops time 12min at every turn, air blue time 1h at every turn, and shaking blue or green speed is 30 turn/min.The tealeaves doing after green grass or young crops is spread out, and under temperature is 24 ℃, the condition of relative humidity 75%, the temperature control 16h that withers, obtains the tealeaves that temperature control withers after adjusting.Carry out successively again that sky is rubbed, middle pressure, weight, gently press, sky is rubbed kneads, the first sky of tealeaves is rubbed 5min, then in press 12min, then weight 12min, gentlier press sky after 2 minutes to rub 2min.Tealeaves after kneading ferments, and fermenting cellar temperature control is made as 24 ℃, relative humidity and reaches more than 85%, fermenting cellar throughput 35m 3/ h, tealeaves spread the condition bottom fermentation 5h that thickness is 6cm.
Tealeaves after fermentation under gross fire intake air temperature is 110 ℃, the condition of leaf-spreading thickness 2.5cm, make tealeaves preliminary dry to 5 one-tenth dry.Dry carry out successively that sky is rubbed after tealeaves, weight, gently press, sky rubs, be first sky rub 5min, again weight 9min, then gently press 5min, last sky to rub 3min, reaching more than 90% to kneading rolled twig rate, is that 25 ℃, humidity are vexed heap 3h under more than 80% condition in room temperature.Tealeaves after vexed heap the fiery temperature of foot be under the condition of 120 ℃, dry to tealeaves water content be 5%, after sufficient fire drying, lower machine, spreading for cooling obtain nectar pekoe.
The tealeaves that the present embodiment obtains have the fragrance of a flower obviously, soup look red gorgeous, flavour is mellow, fresh refreshing fragrant and sweet feature.
The above embodiment of the present invention scheme is only can not limit the present invention to explanation of the present invention, in claim, point out the scope of product constituent of the present invention, component ratio, preparation method's parameter, and the scope of parameter of the present invention is not pointed out in above-mentioned explanation, therefore, any change in implication and the scope suitable with claims of the present invention, is all considered to be in the scope that is included in claims.The present invention is through the multidigit pekoe tea odor type black tea processing staff long-term work experience accumulation of reaching the clouds, and creates by creative work, has marked improvement and substantive distinguishing features.

Claims (4)

1. the utilization method for pekoe tea processing nectar pekoe of reaching the clouds, is characterized in that, procedure of processing comprises:
Step 1) is plucked: the fresh leaf of the pekoe tea of reaching the clouds of winning bud 1 ~ 4 leaf;
Step 2) photo-thermal wither, spread out blue or green, do green grass or young crops: be spread out in bamboo and sieve and move on to the outdoor photo-thermal that carries out and wither thin harvestings step 1) fresh leaf, photo-thermal withers earth's surface temperature at 25 ~ 30 ℃, time is 25 ~ 35 min, extremely fresh leaf percentage of water loss is 5% ~ 10%, obtain the tealeaves that photo-thermal withers after adjusting, more successively it is spread out green grass or young crops, does blue or green processing;
Step 3) temperature control withers: by step 2) tealeaves that does after green grass or young crops spreads out, and under temperature is 20 ℃ ~ 26 ℃, the condition of relative humidity 55% ~ 80%, the temperature control 14 ~ 20h that withers, obtains the tealeaves that temperature control withers after adjusting;
Step 4) is kneaded: the tealeaves that step 3) is obtained carries out that sky is rubbed successively, middle pressure, weight, gently press, sky rubs, the tealeaves after being kneaded;
Step 5) fermentation: the tealeaves that step 4) is obtained ferments, fermenting cellar temperature control is made as 23-26 ℃, relative humidity and reaches more than 95%, fermenting cellar throughput 20 ~ 35m 3/ h, tealeaves spread condition bottom fermentation 3 ~ 6h that thickness is 4 ~ 6cm;
Step 6) is just dried: the tealeaves that step 5) is obtained, under gross fire intake air temperature is 110 ~ 120 ℃, the condition of leaf-spreading thickness 1 ~ 2.5cm, does preliminary the oven dry to 4 ~ 5 one-tenths of tealeaves;
The vexed heap of step 7): the tealeaves that step 6) is obtained is that 25 ~ 27 ℃, humidity are vexed heap 1 ~ 3h under more than 80% condition in room temperature;
Step 8) is kneaded again: the tealeaves that step 7) is obtained carries out that sky is rubbed successively, weight, gently press, sky rubs, reach more than 90% to kneading rolled twig rate;
The fire drying of step 9) foot; Sufficient fire drying is to water content 5 ~ 6% under the condition of 100 ℃ ~ 120 ℃ for tealeaves after step 8) is kneaded again, and gross fire is dried rear lower baking, spreading for cooling obtains nectar pekoe.
2. a kind of utilization according to claim 1 method of pekoe tea processing nectar pekoe of reaching the clouds, is characterized in that, described stand is blue or green for spreading out 60 ~ 90 min in the blue or green chamber temperature in stand under the condition of 18 ~ 20 ℃; Described doing blue or green repeated alternately 1 ~ 3 time for shaking blue or green and cool green grass or young crops, shakes green grass or young crops time 4 ~ 15min at every turn, air blue time 1 ~ 2.5h at every turn, and shaking blue or green speed is 30 ~ 50 turn/min.
3. according to the reach the clouds method of pekoe tea processing nectar pekoe of a kind of utilization described in claim 1 ~ 2 any one, it is characterized in that, described in to knead its process be that the first sky of tealeaves is rubbed 4 ~ 6min, then in press 5 ~ 12min, then weight 9 ~ 16min, gentlier press sky after 2 ~ 5 minutes to rub 1 ~ 3min.
4. a kind of utilization according to claim 3 method of pekoe tea processing nectar pekoe of reaching the clouds, is characterized in that, described knead again its process be first sky rub 5 ~ 8min, again weight 8 ~ 12min, then gently press 2 ~ 5min, last sky to rub 1 ~ 3min.
CN201410056447.0A 2013-09-05 2014-02-19 A kind of method utilizing Ling Yaoxing processing nectar pekoe Active CN103783179B (en)

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CN104171051A (en) * 2014-07-21 2014-12-03 向前 Method for processing orchid-odor-type black tea from fresh summer-autumn tea leaves
CN104186738A (en) * 2014-09-26 2014-12-10 湖南农业大学 Processing method capable of improving quality of Hunan medium/small leaf Congou black tea
CN104186738B (en) * 2014-09-26 2015-10-07 湖南农业大学 A kind of processing method improving leaflet kind quality of congou black tea in Hunan
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CN107361162A (en) * 2016-05-12 2017-11-21 雷炳忠 A kind of processing method of black tea
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