CN103783182A - Black tea fermentation process - Google Patents
Black tea fermentation process Download PDFInfo
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- CN103783182A CN103783182A CN201410023016.4A CN201410023016A CN103783182A CN 103783182 A CN103783182 A CN 103783182A CN 201410023016 A CN201410023016 A CN 201410023016A CN 103783182 A CN103783182 A CN 103783182A
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Abstract
The invention provides a black tea fermentation process, and relates to the technical field of tea preparation process. The black tea fermentation process comprises the following steps: putting rolled tea into bamboo pans; uniformly spreading to be 10 to 15cm in thickness; putting the bamboo pans on an iron shelf, wherein the bamboo pans are at height intervals of 20 to 25cm; then covering the tea with wet towels or wet cloth to ferment, wherein the room temperature is kept to be 25 to 30 DEG C, and the mass humidity is kept to be higher than 95% during fermentation of the tea, and the fermentation needs 1.5 to 5 hours; the season for picking spring tea is relatively low in temperature, the average daily temperature is 10 to 17 DEG C, and thus the spring tea needs 2 to 5 hours to ferment; summer and autumn are relatively high in temperature, the average daily temperature is 20 to 40 DEG C, and thus the summer tea needs 1.5 to 3 hours to ferment; in fermentation, various chemical components in the black tea obviously change, and the external characteristics of the black tea also change regularly, namely, the leaves color changes from dark green to yellow green, yellow, reddish yellow, yellowish red, red and dark red in sequence; the flavor changes from green grass, faint scent and flower flavor in sequence. The black tea prepared by the fermentation method shows a stripy, dull black and oily appearance and has a little gold hair; the flavor is heavy and lasts long; the tea soup is red, uniform and bright, tastes mellow and is sweet after taste; the leaves bottoms are red, uniform and bright, and delicious.
Description
Technical field
The present invention relates to tea-manufacturing technology technical field, be specifically related to a kind of fermentation of black tea technique.
Background technology
Drinking tea is the traditional tea culture of China, and tealeaves has many kinds such as black tea, green tea, oolong tea, jasmine tea at present, and due to the difference in raw material and processing method, its grade has very large difference, particularly along with people's life improves and to the actual needs of drinking tea, black tea is for popular to people.At present, traditional black tea has: the keemun in Anhui, the Yunnan black tea in Yunnan, the Fujian red, Fujian, river in Sichuan is red, also has the feature with District, Xinyang Area, Henan Province tea district tealeaves tea kind and climatic environment, produces and has the high pekoe in unique Xinyang, if brand is civilian new peak pekoe.
Black tea (claiming again congou tea) quality characteristic is red soup red autumnal leaves, profile bar rope, and profile bar rope tight knot is even straight, color and luster Wu Run, milli point is golden yellow: endoplasm fragrant aroma, flavour is sweet and pure, the glow of soup look, root of Ford Metalleaf is bright, has the form quality excellent qualitative characteristics of holding concurrently.Keemun has the special sweet fragrance of a flower, is commonly called as " orchid perfume (or spice) ", and senior river red tape has a kind of similar orange fragrance.
Red tea requires fresh leaf delicacy, uniform, fresh.Standard of plucking is take bud two, three leaves as main.After Xian Yejin factory, strictly contrast the classification that carries out an acceptance inspection of fresh leaf grade scale, classification processing.And traditional black tea is owing to there being such and such problem in processing method, endoplasm fragrance deficiency, the time is short, color and luster is not good enough, and mouthfeel can not be satisfactory, therefore, affect the producing and selling of black tea and drunk, having can not meet along with people's life improves day by day, to the needs of tea culture.The quality of black tea quality, its zymotechnique is very important, is restricting color and luster, taste, the fragrance of black tea.
Summary of the invention
Technical problem to be solved by this invention is to provide one can make tealeaves mouthfeel good, the fermentation of black tea technique of thick flavor.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of fermentation of black tea technique, the tealeaves of kneading is put into bamboo flat, evenly spread out, thickness is 10-15cm, is placed on brandreth flat bamboo, every layer height spacing is 20-25cm, above tealeaves, cover with large wet towel or stupe, ferment, in tea leaf fermentation process, keep room temperature at 25-30 ℃, quality humidity is more than 95%, and fermentation time is at 1.5-5 hour; If indoor humidifier humidity does not reach, can burn to seething with excitement and carry out humidification by an electric kettle topped up with water.
Spring tea temperature in season is lower, daily mean temperature 10-17 ℃, and spring tea fermentation time is at 2-5 hour; Summer and autumn, temperature was higher, daily mean temperature 20-40 ℃, and summer tea fermentation time, at 1.5-3 hour, can suitably shorten and delay fermentation time according to the old tender of tealeaves.
There is deep variation in the inner various chemical compositions of fermentation of black tea process, surface also presents regular variation, leaf look by dark green, yellowish green, yellow, reddish yellow, Huang Hong, red, to kermesinus, fragrance by blue or green gas, delicate fragrance to the fragrance of a flower.
The discrimination method of fermentation of black tea appropriateness:
1) fermentation temperature of black tea generally from low to high, and then reduces, when leaf temperature steadily and to be fermentation while starting to decline appropriate, after leaf look green by green flavescence, treat that leaf look starts to become yellowish red color, it is even bright that now blade is copper black leaf background color, is the appropriate color and luster mark of fermentation;
2) secondly differentiate from fragrance, fermentation appropriateness should have ripe apple perfume (or spice), and green grass gas fragrance disappears, if represent that with sour tart flavour fermentation is excessive.
The invention has the beneficial effects as follows: the black tea profile bar rope of being prepared by fermentation process of the present invention is pitch-black glossy, slightly gold milli, fragrant aroma is lasting, and soup look red is even bright, and aromatic time of flavour is sweet, and root of Ford Metalleaf is even bright, tasty.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A kind of fermentation of black tea technique, the tealeaves of kneading is put into bamboo flat, evenly spread out, thickness is 10cm, is placed on brandreth flat bamboo, every layer height spacing is 20cm, above tealeaves, cover with large wet towel or stupe, ferment, in tea leaf fermentation process, keep room temperature at 25-30 ℃, quality humidity is more than 95%, and fermentation time is at 1.5-5 hour;
Spring tea temperature in season is lower, daily mean temperature 10-17 ℃, and spring tea fermentation time is at 2-5 hour; Summer and autumn, temperature was higher, daily mean temperature 20-40 ℃, and summer tea fermentation time is at 1.5-3 hour.
There is deep variation in the inner various chemical compositions of fermentation of black tea process, surface also presents regular variation, leaf look by dark green, yellowish green, yellow, reddish yellow, Huang Hong, red, to kermesinus, fragrance by blue or green gas, delicate fragrance to the fragrance of a flower.
The discrimination method of fermentation of black tea appropriateness:
1) fermentation temperature of black tea generally from low to high, and then reduces, when leaf temperature steadily and to be fermentation while starting to decline appropriate, after leaf look green by green flavescence, treat that leaf look starts to become yellowish red color, it is even bright that now blade is copper black leaf background color, is the appropriate color and luster mark of fermentation;
2) secondly differentiate from fragrance, fermentation appropriateness should have ripe apple perfume (or spice), and green grass gas fragrance disappears, if represent that with sour tart flavour fermentation is excessive.
Embodiment 2
A kind of fermentation of black tea technique, the tealeaves of kneading is put into bamboo flat, evenly spread out, thickness is 15cm, is placed on brandreth flat bamboo, every layer height spacing is 25cm, above tealeaves, cover with large wet towel or stupe, ferment, in tea leaf fermentation process, keep room temperature at 26 ℃, quality humidity is more than 95%, and fermentation time is at 1.5-5 hour;
Spring tea temperature in season is lower, daily mean temperature 10-17 ℃, and spring tea fermentation time was at 2 hours; Summer and autumn, temperature was higher, daily mean temperature 20-40 ℃, and summer tea fermentation time was at 1.5 hours.
There is deep variation in the inner various chemical compositions of fermentation of black tea process, surface also presents regular variation, leaf look by dark green, yellowish green, yellow, reddish yellow, Huang Hong, red, to kermesinus, fragrance by blue or green gas, delicate fragrance to the fragrance of a flower.
The discrimination method of fermentation of black tea appropriateness:
1) fermentation temperature of black tea generally from low to high, and then reduces, when leaf temperature steadily and to be fermentation while starting to decline appropriate, after leaf look green by green flavescence, treat that leaf look starts to become yellowish red color, it is even bright that now blade is copper black leaf background color, is the appropriate color and luster mark of fermentation;
2) secondly differentiate from fragrance, fermentation appropriateness should have ripe apple perfume (or spice), and green grass gas fragrance disappears, if represent that with sour tart flavour fermentation is excessive.
Embodiment 3
A kind of fermentation of black tea technique, the tealeaves of kneading is put into bamboo flat, evenly spread out, thickness is 10-15cm, is placed on brandreth flat bamboo, every layer height spacing is 20-25cm, above tealeaves, cover with large wet towel or stupe, ferment, in tea leaf fermentation process, keep room temperature at 27 ℃, quality humidity is more than 95%, and fermentation time is at 1.5-5 hour;
Spring tea temperature in season is lower, daily mean temperature 10-17 ℃, and spring tea fermentation time was at 2.5 hours; Summer and autumn, temperature was higher, daily mean temperature 20-40 ℃, and summer tea fermentation time was at 2 hours.
There is deep variation in the inner various chemical compositions of fermentation of black tea process, surface also presents regular variation, leaf look by dark green, yellowish green, yellow, reddish yellow, Huang Hong, red, to kermesinus, fragrance by blue or green gas, delicate fragrance to the fragrance of a flower.
The discrimination method of fermentation of black tea appropriateness:
1) fermentation temperature of black tea generally from low to high, and then reduces, when leaf temperature steadily and to be fermentation while starting to decline appropriate, after leaf look green by green flavescence, treat that leaf look starts to become yellowish red color, it is even bright that now blade is copper black leaf background color, is the appropriate color and luster mark of fermentation;
2) secondly differentiate from fragrance, fermentation appropriateness should have ripe apple perfume (or spice), and green grass gas fragrance disappears, if represent that with sour tart flavour fermentation is excessive.
Embodiment 4
A kind of fermentation of black tea technique, the tealeaves of kneading is put into bamboo flat, evenly spread out, thickness is 11cm, is placed on brandreth flat bamboo, every layer height spacing is 21cm, above tealeaves, cover with large wet towel or stupe, ferment, in tea leaf fermentation process, keep room temperature at 28 ℃, quality humidity is more than 95%, and fermentation time is at 1.5-5 hour;
Spring tea temperature in season is lower, daily mean temperature 10-17 ℃, and spring tea fermentation time was at 4 hours; Summer and autumn, temperature was higher, daily mean temperature 20-40 ℃, and summer tea fermentation time was at 2.5 hours.
There is deep variation in the inner various chemical compositions of fermentation of black tea process, surface also presents regular variation, leaf look by dark green, yellowish green, yellow, reddish yellow, Huang Hong, red, to kermesinus, fragrance by blue or green gas, delicate fragrance to the fragrance of a flower.
The discrimination method of fermentation of black tea appropriateness:
1) fermentation temperature of black tea generally from low to high, and then reduces, when leaf temperature steadily and to be fermentation while starting to decline appropriate, after leaf look green by green flavescence, treat that leaf look starts to become yellowish red color, it is even bright that now blade is copper black leaf background color, is the appropriate color and luster mark of fermentation;
2) secondly differentiate from fragrance, fermentation appropriateness should have ripe apple perfume (or spice), and green grass gas fragrance disappears, if represent that with sour tart flavour fermentation is excessive.
Embodiment 5
A kind of fermentation of black tea technique, the tealeaves of kneading is put into bamboo flat, evenly spread out, thickness is 12cm, is placed on brandreth flat bamboo, every layer height spacing is 22cm, above tealeaves, cover with large wet towel or stupe, ferment, in tea leaf fermentation process, keep room temperature at 30 ℃, quality humidity is more than 95%, and fermentation time is at 1.5-5 hour;
Spring tea temperature in season is lower, daily mean temperature 10-17 ℃, and spring tea fermentation time was at 2 hours; Summer and autumn, temperature was higher, daily mean temperature 20-40 ℃, and summer tea fermentation time was at 1.5 hours.
There is deep variation in the inner various chemical compositions of fermentation of black tea process, surface also presents regular variation, leaf look by dark green, yellowish green, yellow, reddish yellow, Huang Hong, red, to kermesinus, fragrance by blue or green gas, delicate fragrance to the fragrance of a flower.
The discrimination method of fermentation of black tea appropriateness:
1) fermentation temperature of black tea generally from low to high, and then reduces, when leaf temperature steadily and to be fermentation while starting to decline appropriate, after leaf look green by green flavescence, treat that leaf look starts to become yellowish red color, it is even bright that now blade is copper black leaf background color, is the appropriate color and luster mark of fermentation;
2) secondly differentiate from fragrance, fermentation appropriateness should have ripe apple perfume (or spice), and green grass gas fragrance disappears, if represent that with sour tart flavour fermentation is excessive.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a fermentation of black tea technique, it is characterized in that: the tealeaves of kneading is put into bamboo flat, evenly spread out, thickness is 10-15cm, is placed on brandreth flat bamboo, every layer height spacing is 20-25cm, above tealeaves, cover with large wet towel or stupe, ferment, in tea leaf fermentation process, keep room temperature at 25-30 ℃, quality humidity is more than 95%, and fermentation time is at 1.5-4 hour.
2. fermentation of black tea technique according to claim 1, is characterized in that: spring tea temperature in season is lower, daily mean temperature 10-17 ℃, and spring tea fermentation time is at 2.5-4 hour; Summer and autumn, temperature was higher, daily mean temperature 20-40 ℃, and summer tea fermentation time is at 1.5-2.5 hour.
3. a whether method for appropriateness of black tea of differentiating fermentation of black tea technique fermentation described in claim 1 or 2, is characterized in that:
1) fermentation temperature of black tea from low to high, and then reduces, when leaf temperature steadily and to be fermentation while starting to decline appropriate, after leaf look green by green flavescence, treat that leaf look starts to become yellowish red color, it is even bright that now blade is copper black leaf background color, is the appropriate color and luster mark of fermentation;
2) secondly differentiate from fragrance, fermentation appropriateness should have ripe apple perfume (or spice), and green grass gas fragrance disappears, if represent that with sour tart flavour fermentation is excessive.
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| CN201410023016.4A CN103783182A (en) | 2014-01-17 | 2014-01-17 | Black tea fermentation process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186745A (en) * | 2014-09-10 | 2014-12-10 | 江苏吟春碧芽茶叶研究所有限公司 | Black tea fermenting method |
| CN106260130A (en) * | 2016-08-12 | 2017-01-04 | 贵州省贵定县凤凰茶业有限责任公司 | A kind of processing technology of black tea |
| CN106343059A (en) * | 2016-11-16 | 2017-01-25 | 贵州湄潭盛兴茶业有限公司 | Processing technology of summer and autumn black tea |
Citations (3)
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| JPH07227210A (en) * | 1994-02-18 | 1995-08-29 | Futamu Muramatsu | Method for fermenting tea leaf in production process for black tea or the like and system therefor |
| CN102630769A (en) * | 2012-05-09 | 2012-08-15 | 桂东县玲珑王茶叶开发有限公司 | Red tea processing method |
| CN103392848A (en) * | 2013-07-31 | 2013-11-20 | 华坪县华农科技开发有限责任公司 | Preparation method of high-quality black tea with big leaves and improved fragrance |
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2014
- 2014-01-17 CN CN201410023016.4A patent/CN103783182A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH07227210A (en) * | 1994-02-18 | 1995-08-29 | Futamu Muramatsu | Method for fermenting tea leaf in production process for black tea or the like and system therefor |
| CN102630769A (en) * | 2012-05-09 | 2012-08-15 | 桂东县玲珑王茶叶开发有限公司 | Red tea processing method |
| CN103392848A (en) * | 2013-07-31 | 2013-11-20 | 华坪县华农科技开发有限责任公司 | Preparation method of high-quality black tea with big leaves and improved fragrance |
Non-Patent Citations (3)
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| 周淑兰: ""龙泉金观音红茶加工关键技术初探"", 《中国茶叶》, no. 07, 31 December 2012 (2012-12-31), pages 21 * |
| 苏建月: ""坦洋工夫红茶初制工艺初探"", 《茶叶科学技术》, no. 4, 31 December 2003 (2003-12-31), pages 35 - 37 * |
| 郭桂义，等: ""信阳红条形红茶加工技术"", 《信阳农业高等专科学校学报》, vol. 20, no. 4, 31 December 2010 (2010-12-31), pages 99 - 102 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186745A (en) * | 2014-09-10 | 2014-12-10 | 江苏吟春碧芽茶叶研究所有限公司 | Black tea fermenting method |
| CN106260130A (en) * | 2016-08-12 | 2017-01-04 | 贵州省贵定县凤凰茶业有限责任公司 | A kind of processing technology of black tea |
| CN106343059A (en) * | 2016-11-16 | 2017-01-25 | 贵州湄潭盛兴茶业有限公司 | Processing technology of summer and autumn black tea |
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Application publication date: 20140514 |