CN103783179B - A kind of method utilizing Ling Yaoxing processing nectar pekoe - Google Patents

A kind of method utilizing Ling Yaoxing processing nectar pekoe Download PDF

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CN103783179B
CN103783179B CN201410056447.0A CN201410056447A CN103783179B CN 103783179 B CN103783179 B CN 103783179B CN 201410056447 A CN201410056447 A CN 201410056447A CN 103783179 B CN103783179 B CN 103783179B
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China
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camelliae sinensis
folium camelliae
green
sky
leaf
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CN201410056447.0A
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Chinese (zh)
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CN103783179A (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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广西凌云浪伏茶业有限公司
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Abstract

The present invention relates to a kind of method utilizing Ling Yaoxing processing nectar pekoe. Its procedure of processing is: 1) leaf picking; 2) at 25 ~ 30 DEG C, photo-thermal withers 25 ~ 35min, then spreads out green grass or young crops, does green grass or young crops; 3) 20 ~ 26 DEG C, 55 ~ 80% times temperature controls of relative humidity wither 14 ~ 20h; 4) knead at the beginning of: take " empty, light, heavy, light " pressurization principle; 5) 23-26 DEG C, relative humidity reach 95% with top fermentation 3 ~ 6h; 6) just drying: gross fire air inlet temperature control 120 DEG C, drying is done to 4 ~ 5 one-tenth; 7) 25 ~ 27 DEG C, humidity be more than 90% vexed heap 1 ~ 3h; 8) rub again: take " light, heavy, light " pressurization principle; 9) the foot fire drying under 100 DEG C ~ 120 DEG C conditions of foot fire, to water content 5 ~ 6%, obtains product. The product bar even show of rope tight knot of the present invention, color and luster crow profit is glossy, and soup color is red gorgeous bright, and nectar is fragrant persistently, the fresh alcohol of flavour, aftertaste sweetness.

Description

A kind of method utilizing Ling Yaoxing processing nectar pekoe
Technical field
The invention belongs to processing field of tea leaves, relate to a kind of method utilizing Ling Yaoxing processing nectar pekoe.
Background technology
Ling Yaoxing, original name raw white tea, gain the name because its blade back covers with pekoe, Cenwanglaoshan that main product curls up in Lingyun County four seasons cloud and mist, Qinglongshan one band. Advantageous natural environment, makes the rising star that Ling Yaoxing is emerald green with color, milli is many, aromatic, taste is dense, the big characteristic of resistance to bubble five becomes in Chinese famous tea. High-quality in Ling Yaoxing tree kind system Guangxi District, suitable property processed extensively, unique country level place breeding. The sturdy many millis of this kind bud-leaf, at present, in Guangxi cultivated area more than 300,000 mu. Owing to Ling Yaoxing tree fresh leaf phenol/ammonia is higher, being mainly used to produce common black tea and green tea, be rarely used for black tea with flower fragrance processing, economic benefit is relatively low.
The sale of general red and green tea at present is weak, product overloading, and the name of various top grade, tea tendency excellent, special are optimistic, and supply falls short of demand. Therefore, give full play to the tea making potentiality of Ling Yaoxing kind, utilize its 1 bud 2-3 leaf fresh leaf to develop nectar pekoe, namely improve the Ling Yaoxing efficient utilizing status of fresh leaf, and the needs of pekoe kind Folium Camelliae sinensis development in pluralism of reaching the clouds can be complied with, improve the market value of Ling Yaoxing. The processing technology producing the black tea with high-perfume type at present is generally raw material harvesting, the tune that withers, kneads, dries and finished product, wither tune processing method mainly have Indoor Natural wither mediation withering trough add wind wither tune two kinds, wherein naturally wither adjust time be 16-26 hour (rainy season withers long between timing), the tune groove that withers withered between timing for 8-10 hour, quality is adjusted lower than naturally withering and is withered and adjusts leaf all to spend inequality, fermentation time tradition is generally 16-18 hour, and high temperature drying perfumery is volatile.
For problem above, the research of current flavor black tea such as patent 201210478020.0, disclosing a kind of High-aroma black tea preparation method, method is that the fresh tea leaf plucked is withered and puts perfume (or spice), makes water content become brittle state in the leaf texture of the fresh Folium Camelliae sinensis of 70%-80%; To wither with put perfume (or spice) after Folium Camelliae sinensis knead, make withering leaf rub with the hands be rolled into tight vertical bar rope, reduce build, aesthetic appearance; Utilize oxygen supply Zymolysis Equipment to kneading leaf ventilation oxygen-supplying, leaf color successively by dark green, yellowish green, yellow, reddish yellow, Huang Hong, red, change to kermesinus, fragrance is then by blue or green gas, delicate fragrance, fragrance of a flower change; Drying at twice, after first time drying spreading for cooling, then carry out second time drying, subpackage measures while hot. It is not enough that this inventive method solves black tea endoplasm fragrance, and the time is short, and color and luster is not good enough, and mouthfeel is unsatisfactory, the problem that effect is drunk in impact.
Such as patent CN02805949.2, the Unilever NV black tea manufacture announced, the step that the method includes has: (a) makes tea leaf withering to water content between 64% to 70%; B () is macerated by the shearing force and pressure controlling applying, it is sufficient to cause the most cells within Folium Camelliae sinensis to break, and metamorphosis occurs in tissue and makes cell inclusion redistribute; C fannings that () fermentation obtains is stuck with paste; D () baking Folium Camelliae sinensis terminates fermentation; (d) dry and choose roasted Folium Camelliae sinensis and obtain black tea. The black tea obtained demonstrates the brewed speed of typical case and the degree of CTC tea, has been maintained with the outward appearance of traditional tea. If black tea is for directly infusion, it is preferable that broken orange pekoe grade or bigger grade black tea, if black tea is for tea bag, it is preferable that broken orange pekoe and/or Citrus chachiensis Hort. redness broken pekoe are last.
The preparation method of existing flavor black tea and quick brewed black tea above, as being used for preparing Ling Yaoxing nectar pekoe product, product is difficult to have the bar even show of rope tight knot, color and luster crow profit is glossy, soup color is orange red bright, fragrance height is sharp, and persistently flavour is mellow tasty and refreshing, the bright neat and well spaced wool fabric feature of Radix Phyllagathis fordii.
Summary of the invention
Present invention aim at making up now methodical deficiency and utilize pekoe tea to produce the blank of nectar pekoe, it is provided that a kind of method utilizing Ling Yaoxing processing nectar pekoe. This processing method is integrated with oolong tea booth green grass or young crops, does 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. produces nectar pekoe, production obtains the pekoe kind nectar pekoe product that reaches the clouds, this product has the bar even show of rope tight knot, and color and luster crow profit is glossy, and soup color is red gorgeous bright, nectar is fragrant persistently, the fresh alcohol of flavour, aftertaste are sweet, the bright advantage such as neat and well spaced of Radix Phyllagathis fordii, are greatly improved the economic worth of product.
Techniques below scheme is proposed for realizing effect of the present invention.
A kind of method utilizing Ling Yaoxing processing nectar pekoe, procedure of processing includes:
Step 1) is plucked: win the fresh leaf of Ling Yaoxing of bud 2 ~ 4 leaf.
Step 2) photo-thermal withers, spread out blue or green, do green grass or young crops: it is spread out in bamboo and sieves by thin for harvestings step 1) fresh leaf and move on to outdoor and carry out photo-thermal and wither, photo-thermal withers earth's surface temperature at 25 ~ 30 DEG C, time is 25 ~ 35min, it is 5% ~ 10% to fresh leaf percentage of water loss, obtain photo-thermal to wither the Folium Camelliae sinensis after adjusting, more successively it is carried out stand is blue or green, do blue or green process.
Step 3) temperature control withers: by step 2) do green grass or young crops after Folium Camelliae sinensis spread out, temperature be 20 DEG C ~ 26 DEG C, relative humidity 55% ~ 80% when, temperature control withers 14 ~ 20h, obtains temperature control and withers the Folium Camelliae sinensis after adjusting.
Step 4) is kneaded: Folium Camelliae sinensis step 3) obtained is sequentially carried out that sky is rubbed, middle pressure, weight, light pressure, sky are rubbed, the Folium Camelliae sinensis after being kneaded.
Step 5) ferment: Folium Camelliae sinensis step 4) obtained ferments, fermenting cellar temperature control be made as 23-26 DEG C, relative humidity reach more than 95%, fermenting cellar ventilation 20 ~ 35m3/ h, Folium Camelliae sinensis spread condition bottom fermentation 3 ~ 6h that thickness is 4 ~ 6cm.
Dry at the beginning of step 6): the Folium Camelliae sinensis that step 5) is obtained gross fire intake air temperature be 110 ~ 120 DEG C, leaf-spreading thickness 1 ~ 2.5cm when, make Folium Camelliae sinensis tentatively dry to 4 ~ 5 one-tenths dry.
The vexed heap of step 7): the Folium Camelliae sinensis that step 6) is obtained room temperature be 25 ~ 27 DEG C, humidity vexed heap 1 ~ 3h when being more than 80%.
Step 8) is kneaded again: Folium Camelliae sinensis step 7) obtained is sequentially carried out that sky is rubbed, weight, light pressure, sky are rubbed, and reach more than 90% to kneading rolled twig rate.
Step 9) foot fire drying; It is 5 ~ 6% that Folium Camelliae sinensis after step 8) being kneaded again is dried when foot fire temperature is 100 DEG C ~ 120 DEG C to water content of tea, and after foot fire drying, lower machine, spreading for cooling obtain nectar pekoe.
As the further restriction of the present invention, stand 60 ~ 90min when described stand green grass or young crops is that blue or green chamber temperature is at 18 ~ 20 DEG C at stand; Described doing blue or green is repeated alternately 1 ~ 3 time for rocking of green leaf and dry in air, and each rocking of green leaf time 4 ~ 15min, each airing time 1 ~ 2.5h, rocking of green leaf speed is 30 ~ 50 turns/min.
As the further restriction of the present invention, described in knead its process be that Folium Camelliae sinensis elder generation sky rubs 4 ~ 6min, then in pressure 5 ~ 12min, then weight 9 ~ 16min, then sky rubs 1 ~ 3min after gently pressing 2 ~ 5 minutes.
As the further restriction of the present invention, described its process of kneading again is rubbed 5 ~ 8min, again weight 8 ~ 12min for first sky, is then gently pressed 2 ~ 5min, last sky to rub 1 ~ 3min.
The know-why that the present invention realizes is: the feature according to Ling Yaoxing fresh leaf of Camelliae sinensis, proposing to meet the processing process of nectar pekoe raw material and products characteristics, leaf picking one bud 1 ~ 4 leaf daylight withers and does blue or green indoor temperature control and wither and kneading fermentation and just dry the multiple rolling shaping gross fire fiery finished product of foot of vexed heap; Technique has incorporated the full fermentation technology of " the stand green grass or young crops " of oolong tea, the technique of " doing green grass or young crops ", black tea, the vexed heap technique of yellow tea, nectar pekoe product is made both to have had the fragrance of a flower of Folium Camelliae sinensis, have again black tea dense fresh refreshing and yellow tea alcohol and, Wu Run is glossy, and soup color is red gorgeous bright, and nectar is fragrant persistently, the fresh alcohol of flavour, aftertaste sweetness, the bright neat and well spaced quality of Radix Phyllagathis fordii.
The inventive method creates following good benefit:
(1) present invention young sprout plucks bud 1 ~ 4 leaf fresh leaf processing nectar pekoe, improve Resources of Tea Plant to utilize and the large-area Ling Yaoxing Camellia sinensis comprehensive utilization in my 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 to process on the basis of green grass or young crops, black tea, yellow technique, carrying out fused innovation, and this is also the peculiar method of nectar pekoe processing technique up to now. The present invention develops temperature, time and the technology of withering that applicable Ling Yaoxing spends 1 honey flavor black tea product to wither, make the protein in fresh leaf, carbohydrate inversion, small-molecule substance increases, and partial aromatic content of material dramatically increases, and is conducive to improving the quality of nectar pekoe product. The product design bar even show of rope tight knot that the present invention prepares, color and luster crow profit is glossy, and soup color is red gorgeous bright, and nectar is fragrant persistently, and the fresh alcohol of flavour, aftertaste sweetness, Radix Phyllagathis fordii 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, adopt low temperature dry in air, do green grass or young crops, slight fermentation, vexed heap, Titian etc. are a series of nectar pekoe New Machining Technology of feature after gross fire, this is not only to the Ling Yaoxing kind nectar pekoe quality effect of being significantly improved, and raising tea-making quality, tea-making quality is more stable, makes excellent rate improves, technology easily operates.
Accompanying drawing explanation
Fig. 1. a kind of method flow diagram utilizing Ling Yaoxing processing nectar pekoe.
Detailed description of the invention
The Fig. 1 illustrated below in conjunction with accompanying drawing and embodiment describe a kind of method utilizing Ling Yaoxing processing nectar pekoe of the present invention, and these descriptions are not that present invention is further limited.
Embodiment 1
Win the fresh leaf 5kg of Ling Yaoxing of bud 1 ~ 3 leaf. Thin for fresh leaf being spread out in being moved on to outdoor on bamboo sieve and carry out photo-thermal and wither, photo-thermal withers earth's surface temperature at 25 DEG C, and the time is 25min, is 7% to fresh leaf percentage of water loss, obtains photo-thermal and withers the Folium Camelliae sinensis after adjusting, then it carries out stand is blue or green, do blue or green process successively. Stand 60min when stand green grass or young crops is that blue or green chamber temperature is at 20 DEG C at stand; Described doing blue or green is repeated alternately 2 times for rocking of green leaf and dry in air, and each rocking of green leaf time 10min, each airing time 1h, rocking of green leaf speed is 30 turns/min. Cook the Folium Camelliae sinensis after green grass or young crops to spread out, temperature be 25 DEG C, relative humidity 60% when, temperature control withers 15h, obtains temperature control and withers the Folium Camelliae sinensis after adjusting. Being sequentially carried out that sky is rubbed, middle pressure, weight, light pressure, sky are rubbed again, namely Folium Camelliae sinensis elder generation sky rubs 5min, then in pressure 7min, then weight 9min, gentlier pressure after 5 minutes sky rub 3min. Folium Camelliae sinensis after kneading ferments, fermenting cellar temperature control be made as 25 DEG C, relative humidity reach more than 95%, fermenting cellar ventilation 20m3/ h, Folium Camelliae sinensis spread the condition bottom fermentation 4h that thickness is 4cm.
Folium Camelliae sinensis after fermentation gross fire intake air temperature be 110 DEG C, leaf-spreading thickness 1cm when, make Folium Camelliae sinensis tentatively dry to 4 one-tenth and do. Dry and be sequentially carried out that sky is rubbed, weight, light pressure, sky are rubbed after Folium Camelliae sinensis, namely first sky is rubbed 5min, again weight 8min, is then gently pressed 5min, last sky to rub 2min, reach more than 90% to extruding rolled twig rate, room temperature be 25 DEG C, humidity vexed yellow 1h when being more than 90%. It is 5% that Folium Camelliae sinensis after vexed heap is dried when foot fire temperature is 100 DEG C-120 DEG C to water content of tea, and after foot fire drying, lower machine spreading for cooling obtains nectar pekoe. Spreading for cooling obtains nectar pekoe.
The Folium Camelliae sinensis that the present embodiment obtains have the fragrance of a flower substantially, soup color red gorgeous, flavour is mellow, fresh refreshing fragrant and sweet feature.
Embodiment 2
Win the fresh leaf 5kg of Ling Yaoxing of bud 1 ~ 4 leaf. Thin for fresh leaf being spread out in being moved on to outdoor on bamboo sieve and carry out photo-thermal and wither, photo-thermal withers earth's surface temperature at 28 DEG C, and the time is 30min, is 8% to fresh leaf percentage of water loss, obtains photo-thermal and withers the Folium Camelliae sinensis after adjusting, then it carries out stand is blue or green, do blue or green process successively. Stand 80min when stand green grass or young crops is that blue or green chamber temperature is at 18 DEG C at stand; Described doing blue or green is repeated alternately 1 time for rocking of green leaf and dry in air, and each rocking of green leaf time 5min, each airing time 1.5h, rocking of green leaf speed is 50 turns/min. Cook the Folium Camelliae sinensis after green grass or young crops to spread out, temperature be 26 DEG C, relative humidity 70% when, temperature control withers 14h, obtains temperature control and withers the Folium Camelliae sinensis after adjusting. Being sequentially carried out that sky is rubbed, middle pressure, weight, light pressure, sky are rubbed again, namely Folium Camelliae sinensis elder generation sky rubs 4min, then in pressure 5min, then weight 10min, gentlier pressure after 2 minutes sky rub 2min. Folium Camelliae sinensis after kneading ferments, fermenting cellar temperature control be made as 26 DEG C, relative humidity reach more than 95%, fermenting cellar ventilation 25m3/ h, Folium Camelliae sinensis spread the condition bottom fermentation 3h that thickness is 5cm.
Folium Camelliae sinensis after fermentation gross fire intake air temperature be 115 DEG C, leaf-spreading thickness 1.5cm when, make Folium Camelliae sinensis tentatively dry to 5 one-tenth and do. Folium Camelliae sinensis after gross fire room temperature be 26 DEG C, humidity vexed heap 2h when being more than 80%.
It is sequentially carried out that sky is rubbed, weight, light pressure, sky are rubbed, namely first sky is rubbed 6min, again weight 10min, is then gently pressed 2min, last sky to rub 2min, more than 90% is reached to kneading rolled twig rate, it is 6% that Folium Camelliae sinensis after rubbing again is dried when foot fire temperature is 120 DEG C to water content of tea, and after foot fire drying, lower machine, spreading for cooling obtain nectar pekoe.
The Folium Camelliae sinensis that the present embodiment obtains have the fragrance of a flower substantially, soup color red gorgeous, flavour is mellow, fresh refreshing fragrant and sweet feature.
Embodiment 3
Win the fresh leaf 5kg of Ling Yaoxing of bud 1 ~ 4 leaf. Thin for fresh leaf being spread out in being moved on to outdoor on bamboo sieve and carry out photo-thermal and wither, photo-thermal withers earth's surface temperature at 30 DEG C, and the time is 25min, is 5% to fresh leaf percentage of water loss, obtains photo-thermal and withers the Folium Camelliae sinensis after adjusting, then it carries out stand is blue or green, do blue or green process successively. Stand 70min when stand green grass or young crops is that blue or green chamber temperature is at 20 DEG C at stand; Described doing blue or green is repeated alternately 3 times for rocking of green leaf and dry in air, and each rocking of green leaf time 4min, each airing time 2.0h, rocking of green leaf speed is 40 turns/min. Cook the Folium Camelliae sinensis after green grass or young crops to spread out, temperature be 20 DEG C, relative humidity 55% when, temperature control withers 18h, obtains that temperature control withers that the Folium Camelliae sinensis after adjusting is sequentially carried out that sky is rubbed again, middle pressure, weight, light pressure, sky are rubbed kneads. , namely Folium Camelliae sinensis elder generation sky rubs 6min, then in pressure 8min, then weight 16min, gentlier pressure after 3 minutes sky rub 1min. Folium Camelliae sinensis after kneading ferments, fermenting cellar temperature control be made as 22-25 DEG C, relative humidity reach more than 85%, fermenting cellar ventilation 30m3/ h, Folium Camelliae sinensis spread the condition bottom fermentation 3h that thickness is 4cm.
Folium Camelliae sinensis after fermentation gross fire intake air temperature be 120 DEG C, leaf-spreading thickness 2.0cm when, make Folium Camelliae sinensis tentatively dry to 4 one-tenth and do. Dry after Folium Camelliae sinensis room temperature be 25 DEG C, humidity vexed heap 1.5h when being more than 80%. Folium Camelliae sinensis after vexed heap is sequentially carried out that sky is rubbed, weight, light pressure, sky are rubbed, namely first sky is rubbed 7min, again weight 12min, is then gently pressed 3min, last sky to rub 1min, more than 90% is reached to kneading rolled twig rate, Folium Camelliae sinensis after rubbing again is foot fire when intake air temperature is 100 DEG C, foot fire drying to water content of tea is 5%, and after foot fire drying, lower baking, spreading for cooling obtain nectar pekoe.
The Folium Camelliae sinensis that the present embodiment obtains have the fragrance of a flower substantially, soup color red gorgeous, flavour is mellow, fresh refreshing fragrant and sweet feature.
Embodiment 4
Win the fresh leaf 5kg of Ling Yaoxing of bud 2 leaf. Thin for fresh leaf being spread out in being moved on to outdoor on bamboo sieve and carry out photo-thermal and wither, photo-thermal withers earth's surface temperature at 27 DEG C, and the time is 35min, is 10% to fresh leaf percentage of water loss, obtains photo-thermal and withers the Folium Camelliae sinensis after adjusting, then it carries out stand is blue or green, do blue or green process successively. Stand 90min when stand green grass or young crops is that blue or green chamber temperature is at 19 DEG C at stand; Described doing blue or green is repeated alternately 2 times for rocking of green leaf and dry in air, and each rocking of green leaf time 15min, each airing time 2.5h, rocking of green leaf speed is 45 turns/min. Cook the Folium Camelliae sinensis after green grass or young crops to spread out, temperature be 23 DEG C, relative humidity 80% when, temperature control withers 20h, obtains temperature control and withers the Folium Camelliae sinensis after adjusting. Be sequentially carried out that sky is rubbed again, middle pressure, weight, light pressure, sky are rubbed kneads, and namely Folium Camelliae sinensis elder generation sky rubs 4min, then in pressure 10min, then weight 14min, gentlier pressure after 4 minutes sky rub 1min. Folium Camelliae sinensis after kneading ferments, fermenting cellar temperature control be made as 23 DEG C, relative humidity reach more than 95%, fermenting cellar ventilation 30m3/ h, Folium Camelliae sinensis spread the condition bottom fermentation 6h that thickness is 5cm.
Folium Camelliae sinensis after fermentation gross fire intake air temperature be 120 DEG C, leaf-spreading thickness 1.0cm when, make Folium Camelliae sinensis tentatively dry to 5 one-tenth and do.Folium Camelliae sinensis after gross fire room temperature be 27 DEG C, humidity vexed heap 2h when being more than 80%. Folium Camelliae sinensis after vexed heap is sequentially carried out that sky is rubbed, weight, light pressure, sky are rubbed kneads, namely first sky is rubbed 8min, again weight 10min, is then gently pressed 4min, last sky to rub 1min, more than 90% is reached to kneading rolled twig rate, Folium Camelliae sinensis after rubbing again is when foot fire intake air temperature is 115 DEG C, drying to water content of tea is 6%, and after foot fire drying, lower baking, spreading for cooling obtain nectar pekoe.
The Folium Camelliae sinensis that the present embodiment obtains have the fragrance of a flower substantially, soup color red gorgeous, flavour is mellow, fresh refreshing fragrant and sweet feature.
Embodiment 5
Win the fresh leaf 5kg of Ling Yaoxing of bud 4 leaf. Thin for fresh leaf being spread out in being moved on to outdoor on bamboo sieve and carry out photo-thermal and wither, photo-thermal withers earth's surface temperature at 25 DEG C, and the time is 30min, is 9% to fresh leaf percentage of water loss, obtains photo-thermal and withers the Folium Camelliae sinensis after adjusting, then it carries out stand is blue or green, do blue or green process successively. Stand 80min when stand green grass or young crops is that blue or green chamber temperature is at 18 DEG C at stand; Described doing blue or green is repeated alternately 1 time for rocking of green leaf and dry in air, and each rocking of green leaf time 12min, each airing time 1h, rocking of green leaf speed is 30 turns/min. Cook the Folium Camelliae sinensis after green grass or young crops to spread out, temperature be 24 DEG C, relative humidity 75% when, temperature control withers 16h, obtains temperature control and withers the Folium Camelliae sinensis after adjusting. Be sequentially carried out that sky is rubbed again, middle pressure, weight, light pressure, sky are rubbed kneads, and namely Folium Camelliae sinensis elder generation sky rubs 5min, then in pressure 12min, then weight 12min, gentlier pressure after 2 minutes sky rub 2min. Folium Camelliae sinensis after kneading ferments, fermenting cellar temperature control be made as 24 DEG C, relative humidity reach more than 85%, fermenting cellar ventilation 35m3/ h, Folium Camelliae sinensis spread the condition bottom fermentation 5h that thickness is 6cm.
Folium Camelliae sinensis after fermentation gross fire intake air temperature be 110 DEG C, leaf-spreading thickness 2.5cm when, make Folium Camelliae sinensis tentatively dry to 5 one-tenth and do. Dry and be sequentially carried out that sky is rubbed, weight, light pressure, sky are rubbed after Folium Camelliae sinensis, namely first sky is rubbed 5min, again weight 9min, is then gently pressed 5min, last sky to rub 3min, reach more than 90% to kneading rolled twig rate, room temperature be 25 DEG C, humidity vexed heap 3h when being more than 80%. It is 5% that Folium Camelliae sinensis after vexed heap is dried when foot fire temperature is 120 DEG C to water content of tea, and after foot fire drying, lower machine, spreading for cooling obtain nectar pekoe.
The Folium Camelliae sinensis that the present embodiment obtains have the fragrance of a flower substantially, soup color red gorgeous, flavour is mellow, fresh refreshing fragrant and sweet feature.
The above embodiment of the present invention scheme is only the description of the invention and can not limit the present invention, claim indicates the scope of product constituent of the present invention, component ratio, preparation method parameter, and the scope of parameter of the present invention is not pointed out in above-mentioned explanation, therefore, any change in the implication suitable with claims of the present invention and scope, all will be understood that in the scope being included in claims. The present invention is through multidigit Ling Yaoxing flavor black tea processing staff's long-term work experience accumulation, and is created by creative work, has marked improvement and substantive distinguishing features.

Claims (1)

1. the method utilizing Ling Yaoxing processing nectar pekoe, it is characterised in that procedure of processing includes:
Step 1) is plucked: win the fresh leaf of Ling Yaoxing of bud 3 ~ 4 leaf;
Step 2) photo-thermal withers, spread out blue or green, do green grass or young crops: it is spread out in bamboo and sieves by thin for harvestings step 1) fresh leaf and move on to outdoor and carry out photo-thermal and wither, photo-thermal withers earth's surface temperature at 25 ~ 30 DEG C, time is 25 ~ 35min, it is 5% ~ 10% to fresh leaf percentage of water loss, obtain photo-thermal to wither the Folium Camelliae sinensis after adjusting, more successively it is carried out stand is blue or green, do blue or green process;
Step 3) temperature control withers: by step 2) do green grass or young crops after Folium Camelliae sinensis spread out, temperature be 20 DEG C ~ 26 DEG C, relative humidity 55% ~ 80% when, temperature control withers 14 ~ 20h, obtains temperature control and withers the Folium Camelliae sinensis after adjusting;
Step 4) is kneaded: Folium Camelliae sinensis step 3) obtained is sequentially carried out that sky is rubbed, middle pressure, weight, light pressure, sky are rubbed, the Folium Camelliae sinensis after being kneaded;
Step 5) ferment: Folium Camelliae sinensis step 4) obtained ferments, fermenting cellar temperature control be made as 23-26 DEG C, relative humidity reach more than 95%, fermenting cellar ventilation 20 ~ 35m3/ h, Folium Camelliae sinensis spread condition bottom fermentation 3 ~ 6h that thickness is 4 ~ 6cm;
Dry at the beginning of step 6): the Folium Camelliae sinensis that step 5) is obtained gross fire intake air temperature be 110 ~ 120 DEG C, leaf-spreading thickness 1 ~ 2.5cm when, make Folium Camelliae sinensis tentatively dry to 4 ~ 5 one-tenths dry;
The vexed heap of step 7): the Folium Camelliae sinensis that step 6) is obtained room temperature be 25 ~ 27 DEG C, humidity vexed heap 1 ~ 3h when being more than 80%;
Step 8) is kneaded again: Folium Camelliae sinensis step 7) obtained is sequentially carried out that sky is rubbed, weight, light pressure, sky are rubbed, and reach more than 90% to kneading rolled twig rate;
Step 9) foot fire drying; Foot fire drying is to water content 5 ~ 6% when 100 DEG C ~ 120 DEG C for Folium Camelliae sinensis after step 8) being kneaded again, and after foot fire drying, lower machine, spreading for cooling obtain nectar pekoe;
Stand 60 ~ 90min when described stand green grass or young crops is that blue or green chamber temperature is at 18 ~ 20 DEG C at stand; Described doing blue or green is repeated alternately 1 ~ 3 time for rocking of green leaf and airing, each rocking of green leaf time 4 ~ 15min, each airing time 1 ~ 2.5h, and rocking of green leaf speed is 30 ~ 50 turns/min;
Described its process of kneading is that Folium Camelliae sinensis elder generation sky rubs 4 ~ 6min, then in pressure 5 ~ 12min, then weight 9 ~ 16min, then sky rubs 1 ~ 3min after gently pressing 2 ~ 5 minutes;
Described its process of kneading again is rubbed 5 ~ 8min, again weight 8 ~ 12min for first sky, is then gently pressed 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 CN103783179B (en)

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CN104171051B (en) * 2014-07-21 2015-09-09 向前 A kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type 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
CN104365888A (en) * 2014-11-25 2015-02-25 张家界龙鑫生态农业有限公司 Processing method of five-flavor tea
CN104430994A (en) * 2014-12-18 2015-03-25 宜宾川红茶业集团有限公司 Method for processing flower-fragrance type bulk tea
CN104522196A (en) * 2014-12-26 2015-04-22 广西乐业县顾式茶有限公司 Method for preparing black tea
CN104782804B (en) * 2015-04-29 2018-04-03 广西浪伏茶业股份有限公司 A kind of processing method for pekoe yellow tea of reaching the clouds
CN105341204A (en) * 2015-12-14 2016-02-24 广西职业技术学院 Method for processing multiple types of tea by adopting autumn Lingyun Baimao tea
CN107361162A (en) * 2016-05-12 2017-11-21 雷炳忠 A kind of processing method of black tea
CN105941702A (en) * 2016-05-26 2016-09-21 广西凌云县伟利茶业有限公司 Making method of Lingyun Baekho black tea
CN106070796A (en) * 2016-06-21 2016-11-09 隆林三冲茶叶有限公司 A kind of processing method of floral type black kung fu tea
CN106172918A (en) * 2016-07-21 2016-12-07 蒋丽红 A kind of processing method in flavouring floral type red spiral shell spring
CN108477341A (en) * 2018-02-06 2018-09-04 桂林满梓玉农业开发有限公司 A kind of black tea and preparation method thereof
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