CN103828947B - A kind of production technology of summer heat black tea - Google Patents
A kind of production technology of summer heat black tea Download PDFInfo
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Abstract
The present invention relates to a kind of production technology of summer heat black tea, especially adopt the manufacture craft of a kind of black tea of summer heat raw material.Raw material chooses 6,7, the raw material in summer in August, first heavily withered by the special process in this programme specific time limit, after kneading, the special process carried out again in this programme specific time limit carries out repeating transmission ferment, last gross fire, sufficient fire, long time unique production technology of drying again, the black tea bar rope produced is tightly thin, and color and luster is pitch-black glossy, fragrance is fragrant and sweet, honey perfume, soup look red is gorgeous bright, flavour alcohol and, not pained, neat and well spaced glow at the bottom of leaf.Reduced the bitter taste of summer heat black tea by this technology, and present fragrant and sweet, summer heat tea economic benefit can be increased.
Description
Technical field
The invention belongs to processing field of tea leaves, especially adopt the manufacture craft of a kind of black tea of summer heat raw material.
Background technology
Heated term in summer fresh tea leaf raw material is cheap, and the green tea quality made is poor, is not subject to the favor of consumer, utilize the feature that in summer heat tea fresh leaves, polyphenol content is high, exploitation summer heat black tea, increases the designs and varieties in market, will be an important channel increasing summer heat tea economic benefit.But because processing is different for season, larger difference is there is between tea leaf quality, the black tea quality that spring and autumn is produced is general more excellent, the dense alcohol of flavour is fresh feel well back sweet, lastingly elegant in smell, and the heated term in summer due to temperature high, sunshine is strong, in tea tree body, carbon metablism level is relatively high, nitrogen metabolism level is relatively low, thus cause summer heat tea polyphenols and soap two class content of material higher, amino acid content is on the low side, the black tea made often is with bitter taste, mouthfeel is poor, fragrant and sweet lower, integrated quality can not show a candle to spring tea and autumn tea, therefore, just need new production technology to reduce the bitter taste of summer heat black tea, improve fragrant and sweet, increase summer heat tea economic benefit.
Summary of the invention
The object of this invention is to provide a kind of production technology of summer heat black tea, this explained hereafter black tea profile bar rope is out tightly thin, and color and luster is pitch-black glossy, fragrance be fragrant and sweet, honey is fragrant, soup look red is gorgeous bright, flavour alcohol with, not pained, neat and well spaced glow at the bottom of leaf.
For achieving the above object, the technical solution used in the present invention is:
The production technology of this summer heat black tea, step is as follows:
The first step, raw material is chosen, and plucks the fresh leaf that bud one leaf is just opened up, fresh leaf not containing rainwater or dew, plucking time be fine day 10 AM to point in afternoon four, the picking season is 6,7, August;
Second step, wither, the fresh leaf first step chosen evenly shakeouts on tea sieve, and leaf-spreading thickness is 1 ㎝ ~ 2 ㎝, and the fresh leaf spread out is placed in air-conditioned room, dehumidifier is equipped with in air-conditioned room, opening air-conditioning after the good fresh leaf in stand keeps temperature to be 23 DEG C, and open dehumidifier and keep relative humidity to be 50% ~ 60%, when withering, scarifying is dark brownish green, withering to dark brownish green moisture content is 58%, and withering time controls at 15 hours ~ 20 hours;
3rd step, kneads, and the withering leaf that second step obtains is inserted 45 type kneading machines or 55 type kneading machines, does not first pressurize and kneads 20 minutes, then adds middle kneadding and twist with the fingers 50 minutes, then increases the weight of kneadding and twists with the fingers 10 minutes, finally change loose kneadding and twist with the fingers 5 minutes; The degree of kneading is overflowed for there being a small amount of tea juice, blade slivering tight knot, and 90% with blade slivering, and the environment temperature of kneading is at 20 DEG C ~ 24 DEG C, and the ambient humidity kneaded is more than 80%;
4th step, fermentation, get a large bamboo or wicker basket for what place that step 3 obtains and knead leaf, large bamboo or wicker basket size is: 1.5m × 1m × 0.5m, and the leaf of kneading step 3 obtained is placed on large bamboo or wicker basket and fills, cover on large bamboo or wicker basket with wet cloth, lid layer plastic paper on wet cloth again, in maintenance large bamboo or wicker basket, relative humidity is more than 95%, and the temperature of large bamboo or wicker basket external environment is 28 DEG C ~ 32 DEG C, the relative humidity of large bamboo or wicker basket external environment is 60%, and the fermentation time of this fermentation mode is at 7h ~ 8h;
5th step, dry, the fermentated leaves after the 4th step institute being fermented carries out gross fire and the drying of foot fire.When gross fire is dry, leaf-spreading thickness is 1 ㎝, and hot blast air outlet temperature is 110 DEG C ~ 120 DEG C, and drying time is 10 minutes, spreading for cooling 30 minutes after gross fire drying; And then it is dry to carry out foot fire, when foot fire is dry, leaf-spreading thickness is 4 ㎝, and hot blast air outlet temperature is 80 DEG C, and drying time is 60 minutes, spreading for cooling 30 minutes again after the fiery drying of foot; Dried gross tea is loaded in dry sealed plastic bag and place 10 days;
6th step, multiple baking, the gross tea taken out in dry sealed plastic bag carries out multiple baking after picking and picking, and dry temperature again and control at 95 DEG C, drying the time is again 6 hours, carries out spreading for cooling again after drying again.
Perfect further, the fiery leaf water content of the 5th step mesopodium dried foot of fire is 5.2% ~ 6.1%.
Perfect further, the cool thickness of the 6th Bu Zhonggan tea booth is 5 ㎝ ~ 6 ㎝.
Perfect further, the 6th Bu Zhonggan tea booth is 30 minutes ~ 60 minutes at cool time.
Perfect further, the dry tea water content in the 6th step after multiple baking is 3% ~ 4%.
Heated term in summer high temperature and humidity, sunshine is strong, and the growth of young sprout bud-leaf is fast, easily aging, is unfavorable for into the formation of tea fine quality.Correlative study finds, under High temperature condition, the biosynthesis of flavonoids and Polyphenols is vigorous, and cumulative amount is high, and tealeaves bitter taste is obvious, and this is the major reason causing summer tea bitter taste obviously heavy than spring tea.Therefore, the present invention be directed to the characteristic of summer heat tea fresh leaves, in black tea manufacturing process, by curing in specific time limit in the fermentation in specific time limit in this programme and this programme, flavonoids and polyphenol content in dry tea component can be reduced, reduce bitter taste.Not yet find at present to adopt this technology to carry out reducing the correlative study that bitter taste carries out summer heat black tea processing.Raw material of the present invention is 6,7, fresh leaf that August one, bud one leaf was just opened up.In withering technology, leaf-spreading thickness controls, at 1 ㎝ ~ 2 ㎝, to coordinate dehumidifier by air-conditioned room, temperature remains on 23 DEG C, and relative humidity remains on 50% ~ 60%, and in process, scarifying is dark brownish green, withering to dark brownish green moisture content is 58%, and withering time controls at 15 hours ~ 20 hours.This withering technology can make appropriateness promote the activity of enzyme in fresh leaf, and appropriate physics, chemical change occur internal substance, distribute most of moisture, and make stem, leaf withering, color and luster is dark green, wither to dark brownish green moisture content be 58%.Conventional black technique wither to dark brownish green moisture control 60% ~ 62%, the withering time of conventional black technique is between 8 hours ~ 10 hours.This withering technology is compared with tradition, withering degree obviously increases the weight of, fresh leaf moisture content is much lower compared with conventional black technique, when making to knead, cell crashing ratio is reduced, to guarantee the excellent speciality of part with band contained in former fresh leaf cell in manufactured goods, this withering technology also for afterwards knead and temperature-variable fermentation plays the effect of place mat.Be stop withering after 58% through withering to dark brownish green moisture content, undertaken kneading that (these two kinds of kneading machines all adopt Cha Ji factory of Zhejiang Linan City to manufacture by 45 type kneading machines or 55 type kneading machines, outer, the interior rib bone radical of the kneading machine of these two kinds of types, rub barrel speed of gyration, productivity ratio all can conform to this technological requirement), knead technology controlling and process more than 80% humidity, 20 DEG C ~ 24 DEG C, environment under, first the not adding pressure type of 20 minutes is adopted to knead, because tealeaves is also more fragile in initial, direct weighting is kneaded and is easily caused tealeaves damaged; The middle kneadding carried out again 50 minutes is twisted with the fingers, and the weight of then carrying out 10 minutes is kneaded, and this control of kneading degree can make a small amount of tea juice overflow, and blade slivering tight knot makes 90% with blade slivering, and the loose kneadding finally carried out 5 minutes is twisted with the fingers.Leaf of kneading after twisting with the fingers processes through overweight withering technology and with no pressure, light pressure, weight, loose kneadding is placed on large bamboo or wicker basket (1.5m × 1m × 0.5m) and fills, cover on large bamboo or wicker basket with wet cloth, lid layer plastic paper on wet cloth again, in maintenance large bamboo or wicker basket, relative humidity is more than 95%, the temperature of large bamboo or wicker basket external environment is 28 DEG C ~ 32 DEG C, the relative humidity of large bamboo or wicker basket external environment is 60%, and the fermentation time of this fermentation mode is generally at 7h ~ 8h.By the fermentation of this specific time limit, the polyphenol compound in dark brownish green is oxidized gradually in fermentation.Because heavy withering technology makes dark brownish green moisture control 58%, much lower compared with conventional black technique, cell crashing ratio is low relative to conventional black technique, the material such as Polyphenols, amino acid in the vacuole of tealeaves clasmatosis part fully contacts with polyphenol oxidase system, and utilizing oxygen to carry out enzymatic reaction, catechin produces oxidation polymerization and condensation, forms a series of theaflavin, thearubigin, chemical element meanwhile along with other compounds reacts, and makes that dark brownish green color and luster turns golden yellow, blood orange.This zymotechnique, can promote theaflavin, the content of thearubigin and the content of theabrownin, reduces polyphenol content.Drying process, adopts dry, the sufficient fire of gross fire dry, carries out successively.When leaf-spreading thickness is 1 ㎝, energy significant increase drying efficiency, stop polyphenol oxidase enzyme reaction rapidly, tea leaf quality is effectively controlled.After gross fire is dry, spread out cold and carry out that foot is fiery to be dried again, fermentated leaves after making fermentation is fully dried, and shape cost process becomes sample tea exclusive delicate fragrance or flowers and fruits perfume (or spice), complete the fiery dried gross tea of foot to seal up for safekeeping in dry sealed plastic bag and to place 10 days, to make tealeaves speciality more stable lasting.After sealing and standing to be done, after picking and picking, carry out multiple baking technique, take out blade at 95 DEG C, carry out multiple baking 6 hours, after multiple baking, carry out spreading for cooling again.This dries technique again can make gross tea obtain further beyond drying is convenient to store, and can also remove the bitter taste of gross tea, make this finished product tea smell be fragrant and sweet, honey is fragrant, soup look red is gorgeous bright, flavour alcohol with, not pained, neat and well spaced glow at the bottom of leaf.Booth liang end to complete the whole summer heat processing technology of black tea.
The effect that the present invention is useful is: on raw material, choose 6,7, the raw material in summer in August, first heavily withered by the special process in this programme specific time limit, after kneading, the special process carried out again in this programme specific time limit carries out repeating transmission ferment, last gross fire, sufficient fire, long time unique production technology of drying again, the black tea bar rope produced is tightly thin, and color and luster is pitch-black glossy, fragrance is fragrant and sweet, honey perfume, soup look red is gorgeous bright, flavour alcohol and, not pained, neat and well spaced glow at the bottom of leaf.Reduced the bitter taste of summer heat black tea by this technology, and present fragrant and sweet, summer heat tea economic benefit can be increased.
Detailed description of the invention
Below in conjunction with examples of implementation, the invention will be further described:
Embodiment one:
The production technology of this summer heat black tea of the present embodiment, step is as follows:
Step 1, raw material is chosen: pluck the fresh leaf that bud one leaf is just opened up, fresh leaf not containing rainwater or dew, plucking time be fine day 10 AM to point in afternoon four, the picking season is July;
Step 2, wither: fresh leaf step 1 chosen evenly shakeouts on tea sieve, leaf-spreading thickness is 1.5 ㎝, the fresh leaf spread out is placed in air-conditioned room, in air-conditioned room, is equipped with dehumidifier, dehumidifier is opened after the good fresh leaf in stand, opening air-conditioning keeps temperature to be 23 DEG C, and open dehumidifier and keep relative humidity to be 56%, when withering, scarifying is dark brownish green, withering to dark brownish green moisture content is 58%, and withering time controls at 17 hours;
Step 3 is kneaded: withering leaf step 2 obtained inserts 45 type kneading machines or 55 type kneading machines, does not first pressurize and kneads 20 minutes, then adds middle kneadding and twist with the fingers 50 minutes, then increases the weight of kneadding and twists with the fingers 10 minutes, finally change loose kneadding and twist with the fingers 5 minutes; The degree of kneading is overflowed for there being a small amount of tea juice, blade slivering tight knot, and 90% with blade slivering, and the environment temperature of kneading is at 23 DEG C, and the ambient humidity kneaded is more than 80%;
Step 4 is fermented: get a large bamboo or wicker basket for place step 3 obtain knead leaf, large bamboo or wicker basket size is: 1.5m × 1m × 0.5m, the leaf of kneading step 3 obtained is placed on large bamboo or wicker basket and fills, cover on large bamboo or wicker basket with wet cloth, lid layer plastic paper on wet cloth again, in maintenance large bamboo or wicker basket, relative humidity is more than 95%, and the temperature of large bamboo or wicker basket external environment is 30 DEG C, the relative humidity of large bamboo or wicker basket external environment is 60%, and the fermentation time of this fermentation mode is at 7.5h;
Step 5 is dry: by step 4 ferment after fermentated leaves carry out gross fire and foot fire is dry, during gross fire drying, leaf-spreading thickness is 1 ㎝, and hot blast air outlet temperature is 115 DEG C, and drying time is 10 minutes, spreading for cooling 30 minutes after gross fire drying; And then it is dry to carry out foot fire, when foot fire is dry, leaf-spreading thickness is 4 ㎝, and hot blast air outlet temperature is 80 DEG C, and drying time is 60 minutes, spreading for cooling 30 minutes again after the fiery drying of foot; Dried gross tea is loaded in dry sealed plastic bag and place 10 days;
Step 6 is multiple dries: the gross tea taken out in dry sealed plastic bag carries out multiple baking after picking and picking, and dry temperature again and control at 95 DEG C, drying the time is again 6 hours, carries out spreading for cooling again after drying again.
Wherein, the fiery leaf water content of the step 5 fiery dried foot of foot is 5.7%.
The cool thickness of the dry tea booth of step 6 is 5 ㎝.
The dry tea booth of step 6 is 40 minutes at cool time.
Step 6 is multiple dry after one-tenth water content of sampling tea be 3.4%.
Embodiment two:
The production technology of this summer heat black tea of the present embodiment, step is as follows:
Step 1 raw material is chosen: pluck the fresh leaf that bud one leaf is just opened up, fresh leaf not containing rainwater or dew, plucking time be fine day 10 AM to point in afternoon four, the picking season is June;
Step 2 is withered: fresh leaf step 1 chosen evenly shakeouts on tea sieve, leaf-spreading thickness is 1 ㎝, the fresh leaf spread out is placed in air-conditioned room, in air-conditioned room, be equipped with dehumidifier, open dehumidifier after the good fresh leaf in stand, open air-conditioning and keep temperature to be 23 DEG C, opening dehumidifier keeps relative humidity to be 60%, when withering, scarifying is dark brownish green, and withering to dark brownish green moisture content is 58%, and withering time controls at 15 hours;
Step 3 is kneaded: withering leaf step 2 obtained inserts 45 type kneading machines or 55 type kneading machines, does not first pressurize and kneads 20 minutes, then adds middle kneadding and twist with the fingers 50 minutes, then increases the weight of kneadding and twists with the fingers 10 minutes, finally change loose kneadding and twist with the fingers 5 minutes; The degree of kneading is overflowed for there being a small amount of tea juice, blade slivering tight knot, and 90% with blade slivering, and the environment temperature of kneading is at 24 DEG C, and the ambient humidity kneaded is more than 80%;
Step 4 is fermented: get a large bamboo or wicker basket for place step 3 obtain knead leaf, large bamboo or wicker basket size is: 1.5m × 1m × 0.5m, the leaf of kneading step 3 obtained is placed on large bamboo or wicker basket and fills, cover on large bamboo or wicker basket with wet cloth, lid layer plastic paper on wet cloth again, in maintenance large bamboo or wicker basket, relative humidity is more than 95%, and the temperature of large bamboo or wicker basket external environment is 32 DEG C, the relative humidity of large bamboo or wicker basket external environment is 60%, and the fermentation time of this fermentation mode is at 7h;
Step 5 is dry: by step 4 ferment after fermentated leaves carry out gross fire and foot fire is dry, during gross fire drying, leaf-spreading thickness is 1 ㎝, and hot blast air outlet temperature is 110 DEG C, and drying time is 10 minutes, spreading for cooling 30 minutes after gross fire drying; And then it is dry to carry out foot fire, when foot fire is dry, leaf-spreading thickness is 4 ㎝, and hot blast air outlet temperature is 80 DEG C, and drying time is 60 minutes, spreading for cooling 30 minutes again after the fiery drying of foot; Dried gross tea is loaded in dry sealed plastic bag and place 10 days;
Step 6 is multiple dries: the gross tea taken out in dry sealed plastic bag carries out multiple baking after picking and picking, and dry temperature again and control at 95 DEG C, drying the time is again 6 hours, carries out spreading for cooling again after drying again.
The fiery leaf water content of the step 5 fiery dried foot of foot is 5.2%.
The cool thickness of the dry tea booth of step 6 is 5 ㎝.
The dry tea booth of step 6 is 60 minutes at cool time.
Step 6 is multiple dry after one-tenth water content of sampling tea be 3%.
Embodiment three:
The production technology of this summer heat black tea of the present embodiment, step is as follows:
Step 1 raw material is chosen: pluck the fresh leaf that bud one leaf is just opened up, fresh leaf not containing rainwater or dew, plucking time be fine day 10 AM to point in afternoon four, the picking season is August;
Step 2 is withered: fresh leaf step 1 chosen evenly shakeouts on tea sieve, leaf-spreading thickness is 2 ㎝, the fresh leaf spread out is placed in air-conditioned room, in air-conditioned room, be equipped with dehumidifier, open dehumidifier after the good fresh leaf in stand, open air-conditioning and keep temperature to be 23 DEG C, opening dehumidifier keeps relative humidity to be 50%, when withering, scarifying is dark brownish green, and withering to dark brownish green moisture content is 58%, and withering time controls at 20 hours;
Step 3 is kneaded: withering leaf step 2 obtained inserts 45 type kneading machines or 55 type kneading machines, does not first pressurize and kneads 20 minutes, then adds middle kneadding and twist with the fingers 50 minutes, then increases the weight of kneadding and twists with the fingers 10 minutes, finally change loose kneadding and twist with the fingers 5 minutes; The degree of kneading is overflowed for there being a small amount of tea juice, blade slivering tight knot, and 90% with blade slivering, and the environment temperature of kneading is at 20 DEG C ~ 24 DEG C, and the ambient humidity kneaded is more than 80%;
Step 4 is fermented: get a large bamboo or wicker basket for place step 3 obtain knead leaf, large bamboo or wicker basket size is: 1.5m × 1m × 0.5m, the leaf of kneading step 3 obtained is placed on large bamboo or wicker basket and fills, cover on large bamboo or wicker basket with wet cloth, lid layer plastic paper on wet cloth again, in maintenance large bamboo or wicker basket, relative humidity is more than 95%, and the temperature of large bamboo or wicker basket external environment is 28 DEG C, the relative humidity of large bamboo or wicker basket external environment is 60%, and the fermentation time of this fermentation mode is at 8h;
Step 5 is dry: by step 4 ferment after fermentated leaves carry out gross fire and foot fire is dry, during gross fire drying, leaf-spreading thickness is 1 ㎝, and hot blast air outlet temperature is 120 DEG C, and drying time is 10 minutes, spreading for cooling 30 minutes after gross fire drying; And then it is dry to carry out foot fire, when foot fire is dry, leaf-spreading thickness is 4 ㎝, and hot blast air outlet temperature is 80 DEG C, and drying time is 60 minutes, spreading for cooling 30 minutes again after the fiery drying of foot; Dried gross tea is loaded in dry sealed plastic bag and place 10 days;
Step 6 is multiple dries: the gross tea taken out in dry sealed plastic bag carries out multiple baking after picking and picking, and dry temperature again and control at 95 DEG C, drying the time is again 6 hours, carries out spreading for cooling again after drying again.
The fiery leaf water content of the step 5 fiery dried foot of foot is 6.1%.
The cool thickness of the dry tea booth of step 6 is 6 ㎝.
The dry tea booth of step 6 is 30 minutes at cool time.
Step 6 is multiple dry after one-tenth water content of sampling tea be 4%.
The summer heat black tea that the production technology of getting 120 parts of embodiment of the present invention one, two, three black tea is produced, then get 120 parts of black tea adopting traditional handicraft to produce with heated term in summer fresh tea leaf raw material, contrast between the two, comparing result is as follows:
| Profile | Fragrance | Soup look | Flavour | At the bottom of leaf | |
| The black tea that embodiment 1 is produced | Bar rope is tightly thin, pitch-black glossy | Honey is fragrant, fragrant and sweet | Red gorgeous bright | Flavour alcohol and, not pained, resistance to bubble | Neat and well spaced glow |
| The black tea that embodiment 2 is produced | Bar rope is tightly thin, pitch-black glossy | Honey is fragrant, fragrant and sweet | Red gorgeous bright | Flavour alcohol and, not pained, resistance to bubble, | Neat and well spaced glow |
| The black tea that embodiment 3 is produced | Bar rope is tightly thin, pitch-black glossy | Honey is fragrant, fragrant and sweet | Red gorgeous bright | Flavour alcohol and, not pained, resistance to bubble | Neat and well spaced glow |
| The black tea that traditional handicraft is produced | Plucked claims without tight thin, pitch-black without glossy | Fragrant and sweet | Glow | Owe thicker strip puckery, not resistance to bubble | Spend assorted |
As can be seen from the comparison result, the summer heat black tea that the embodiment of the present invention is produced, the black tea bar rope produced is tightly thin, and color and luster is pitch-black glossy, fragrance be fragrant and sweet, honey is fragrant, soup look red is gorgeous bright, flavour alcohol with, not pained, neat and well spaced glow at the bottom of leaf.Significantly reduced the bitter taste of summer heat black tea by this technology, and present fragrant and sweet, significantly can promote summer heat tea economic benefit.
Although the present invention is described by reference to preferred embodiment, those skilled in the art should understand, and in the scope of claims, can do the various change in form and details.
Claims (5)
1. a production technology for summer heat black tea, is characterized in that step is as follows:
(1) raw material is chosen: pluck the fresh leaf that bud one leaf is just opened up, fresh leaf not containing rainwater or dew, plucking time be fine day 10 AM to point in afternoon four, the picking season is 6,7, August;
(2) wither: the fresh leaf that step (1) is chosen evenly is shakeout on tea sieve, leaf-spreading thickness is 1 ㎝ ~ 2 ㎝, the fresh leaf spread out is placed in air-conditioned room, in air-conditioned room, be equipped with dehumidifier, open dehumidifier after the good fresh leaf in stand, open air-conditioning and keep temperature to be 23 DEG C, opening dehumidifier keeps relative humidity to be 50% ~ 60%, when withering, scarifying is dark brownish green, and withering to dark brownish green moisture content is 58%, and withering time controls at 15 hours ~ 20 hours;
(3) knead: the withering leaf that step (2) obtains is inserted 45 type kneading machines or 55 type kneading machines, first do not pressurize and knead 20 minutes, then add middle kneadding and twist with the fingers 50 minutes, then increase the weight of kneadding and twist with the fingers 10 minutes, finally change loose kneadding and twist with the fingers 5 minutes; The degree of kneading is overflowed for there being a small amount of tea juice, blade slivering tight knot, and 90% with blade slivering, and the environment temperature of kneading is at 20 DEG C ~ 24 DEG C, and the ambient humidity kneaded is more than 80%;
(4) ferment: get a large bamboo or wicker basket for what place that step (3) obtains and knead leaf, large bamboo or wicker basket size is: 1.5m × 1m × 0.5m, the leaf of kneading step (3) obtained is placed on large bamboo or wicker basket and fills, cover on large bamboo or wicker basket with wet cloth, lid layer plastic paper on wet cloth again, in maintenance large bamboo or wicker basket, relative humidity is more than 95%, and the temperature of large bamboo or wicker basket external environment is 28 DEG C ~ 32 DEG C, the relative humidity of large bamboo or wicker basket external environment is 60%, and the fermentation time of this fermentation mode is at 7h ~ 8h;
(5) dry: the fermentated leaves after step (4) institute ferment carries out gross fire and the drying of foot fire, and during gross fire drying, leaf-spreading thickness is 1 ㎝, and hot blast air outlet temperature is 110 DEG C ~ 120 DEG C, and drying time is 10 minutes, spreading for cooling 30 minutes after gross fire drying; And then it is dry to carry out foot fire, when foot fire is dry, leaf-spreading thickness is 4 ㎝, and hot blast air outlet temperature is 80 DEG C, and drying time is 60 minutes, spreading for cooling 30 minutes again after the fiery drying of foot; Dried gross tea is loaded in dry sealed plastic bag and place 10 days;
(6) multiple baking: the gross tea taken out in dry sealed plastic bag carries out multiple baking after picking and picking, dry temperature again and control at 95 DEG C, drying the time is again 6 hours, carries out spreading for cooling again after drying again.
2. the production technology of summer heat black tea according to claim 1, is characterized in that: the fiery leaf water content of described step (5) the fiery dried foot of foot is 5.2% ~ 6.1%.
3. the production technology of summer heat black tea according to claim 1, is characterized in that: the thickness that described step (6) does tea booth cool is 5 ㎝ ~ 6 ㎝.
4. the production technology of summer heat black tea according to claim 1, is characterized in that: the time that described step (6) does tea booth cool is 30 minutes ~ 60 minutes.
5. the production technology of summer heat black tea according to claim 1, is characterized in that: described step (6) is multiple dry after one-tenth water content of sampling tea be 3% ~ 4%.
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| CN105961665A (en) * | 2016-06-14 | 2016-09-28 | 江苏茗苑茶叶科技开发有限公司 | Fermented tea and preparing process and application thereof |
| CN106212760A (en) * | 2016-09-18 | 2016-12-14 | 福建省农业科学院茶叶研究所 | A kind of summer black tea processing method |
| CN106900889A (en) * | 2017-01-05 | 2017-06-30 | 湖南农业大学 | A kind of method that utilization Summer-autumn tea prepares sweet odor type congou tea |
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| CN112841328A (en) * | 2021-01-19 | 2021-05-28 | 靖西市乐村茶叶有限公司 | Equipment and process for reducing bitter taste of black tea |
| CN115886097A (en) * | 2022-11-25 | 2023-04-04 | 广西南亚热带农业科学研究所 | Processing method of dragon bead-shaped pericarpium citri reticulatae black tea |
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| CN102007983A (en) * | 2009-09-07 | 2011-04-13 | 陈永强 | Manufacturing process of strip black tea |
| CN102919403A (en) * | 2012-11-15 | 2013-02-13 | 青岛农业大学 | High quality production method of summer black tea |
| CN103039637A (en) * | 2012-12-31 | 2013-04-17 | 平阳县天韵茶叶有限公司 | Method for processing Congou black tea |
| CN103229860A (en) * | 2013-05-02 | 2013-08-07 | 贵州贵茶有限公司 | Making process of black tea |
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