CN103891934A - Black tea processing method - Google Patents
Black tea processing method Download PDFInfo
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- CN103891934A CN103891934A CN201410140252.4A CN201410140252A CN103891934A CN 103891934 A CN103891934 A CN 103891934A CN 201410140252 A CN201410140252 A CN 201410140252A CN 103891934 A CN103891934 A CN 103891934A
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Abstract
The invention discloses a black tea processing method. The making methods of semi-fermented tea and completely fermented tea are combined. The method comprises the following steps: performing cooling green, drying green, cooling green again, fine manipulation of green tea leaves on tea leaves, rolling, forming, fermenting, and drying to prepare the finished product. The prepared finished tea is tight and strong in strips, complete in strip shape, black brown in color, long and lasting in aroma and has the Fullan aroma, frankincense and fruit and flower aroma, the soup is copper red and bright after the tea is brewed, and the tea is fresh and mellow and clear and refreshed in taste, obvious in flavor and rock flavor, sweet in aftertaste and red bright and thick and soft in leaf bottom.
Description
Technical field
The invention belongs to Tea Processing technical field, be specifically related to a kind of processing method of black tea.
Background technology
The processing of black tea is all to make finished product through withering, knead, ferment and being dried after plucking.In China, black tea can be divided into three kinds of souchong, congou tea and red fannings, mainly contains Lapsang souchong, Qimen time, Yunnan black tea time, Fujian red time, river red time etc.Each tea product have formed the taste smell with the different characteristics in various places according to its zones of different source, but it grows smell obviously be not as mellow as fragrance, the charm of the semi-fermented teas such as Iron Guanyin, oolong tea, rock tea and green tea.Though the semi-fermented teas such as green tea and Iron Guanyin, oolong tea, rock tea give off a strong fragrance, theophylline is higher, and many drinks easily injure one's stomach, and black tea is after full fermentation, and Determination of Theophylline Concentration greatly reduces, and does not only injure one's stomach, and also has the digestant function of warm stomach.
For overcoming above-mentioned phenomenon, realize the combination of both advantages, the present invention combines the way of semi-fermented tea and full fermented tea, the creationary new method that proposes a kind of Tea Processing, make the tealeaves making both there is charm and the fragrance that green tea and Iron Guanyin etc. are mellow, there is again the function that warm stomach helps digestion.
Summary of the invention
The object of the present invention is to provide a kind of processing method of black tea, by the way of semi-fermented tea and full fermented tea is carried out to combination, it is farsighted lasting that the tealeaves that makes to make had both been had fragrance, and rich orchid perfume (or spice), frankincense and flowers and fruits perfume (or spice), have again the function that warm stomach helps digestion.
For achieving the above object, the present invention adopts following technical scheme:
A processing method for black tea, is the way in conjunction with semi-fermented tea and full fermented tea, by tealeaves through cool green grass or young crops, shine blue or green, cooler green grass or young crops, knead shaping after doing green grass or young crops, then through fermentation, the dry finished product that makes.
Specifically comprise the steps:
1) cool green grass or young crops: the tealeaves of plucking is being shone to airing 15 ~ 25 min on black cloth or bamboo mat, paving thickness 10-15 cm;
2) shine green grass or young crops: be spread out in bamboo mat or shine Exposure to Sunlight on black cloth thin the tealeaves after cool green grass or young crops, thin stand thickness is 2-4 cm, teds 2-3 time during this time, shines blue or green times 15 ~ 30 min, wither soft submissive to blade, color turns secretly, tarnishes, and blade back color and luster is obviously " grey dawn "; It is blue or green generally comparatively suitable with the sun lights solarization before at 11 o'clock in the morning or after at 2 o'clock in afternoon to shine;
3) cool green grass or young crops again: carry out cool green grass or young crops by step 1) again after shining green grass or young crops, reduce leaf temperature;
4) do green grass or young crops: cool good tealeaves is hocketed and shakes blue or green and 3 cool green grass or young crops for 3 times;
Described to shake green grass or young crops be that cool good tealeaves is put into vibration machine, and rotating speed is 60-80 r/min; Shake for the first time blue or green 1 ~ 2 min, with the micro-dew of blue or green gas, blade is slightly tense situation for degree, shake for the second time blue or green 2 ~ 3 min, appear with blue or green gas, blade is more obvious tense situation, the slightly red point of leaf margin is degree, shakes for the third time blue or green 1 ~ 2 min, to occur that the red point of strong blue or green gas and leaf margin is as degree;
Described cool green grass or young crops is during shaking green grass or young crops twice, by shaking tealeaves after green grass or young crops by the full whole water sieve in 0.5-0.8 kg/ sieve stand, keeps non-overlapping copies between leaf and leaf; Cool blue or green 50 ~ 60 min for the first time, cool blue or green 90 ~ 120 min for the second time, cool green grass or young crops carries out indoor for the third time, and indoor temperature is controlled at 18 ~ 20 ℃, cool blue or green 3 ~ 4 h;
5) knead: the tealeaves after indoor cool green grass or young crops is kneaded, made leaf texture's percentage of damage reach 80%-85%, knead rolled twig rate and reach more than 90%;
6) fermentation: by the tea spreading after kneading in clean fermentation basket, paving thickness 8-10 cm, room temperature is 20 ~ 24 ℃, relative humidity is more than 90%; In sweat, control leaf temperature lower than 30 ℃, fermentation 3-5 h takes on a red color tealeaves, and is degree with the denseer fragrance of a flower; 1-2 level tea leaf fermentation is to being yellowish red color, and 3-4 level tea leaf fermentation is to copper red look;
7) dry: the tealeaves after fermentation is dry at twice, and dry is for the first time to dry 30 ~ 40 min under 85 ~ 95 ℃ of conditions, to tealeaves water content at 18%-25%, spreading for cooling 30 ~ 40 min; Dry is for the second time to dry 2 h under 80 ~ 90 ℃ of conditions, and to tealeaves water content, at 4%-5%, spreading for cooling 30 ~ 40 min, get product.
In processing method of the present invention, front twice cool green grass or young crops is for reducing leaf temperature, guarantees the vigor of tealeaves in process; Can evaporate quickly the moisture in tealeaves through shining green grass or young crops, promote the physics and chemistry of tealeaves to change, meanwhile, it is comparatively suitable that solarization green grass or young crops is generally shone with the sun lights before at 11 o'clock in the morning or after at 2 o'clock in afternoon, should not under strong sunshine, be exposed to the sun at noon, the fresh leaf in order to avoid burn, if it is partially light to shine blue or green degree, subject to damage while doing green grass or young crops, if shining blue or green degree lays particular stress on, while doing green grass or young crops, tealeaves is difficult for activity recovery, all does blue or green effect by affecting the later stage, and then affects the flavour of finished product; Shake green grass or young crops, be one make that tealeaves is beated, the dynamic processes of rotation, fricting movement, in this process, tealeaves internal organizational structure is subject to certain destruction, leaf margin portion of tissue is damaged, and has strengthened the osmosis of material, makes inclusion abundant in histocyte liquid be able to penetrating entering in plasm, various invertases in external plasm are combined, and promote the Enzymatic transformation of material; Shake cool green grass or young crops after green grass or young crops also referred to as " waiting green grass or young crops ", to rocking back and forth, blue or green mandatory change mechanism plays coordinative role a kind of buffering, that form a connecting link, be one and complete and continue the process of shaking various conversions under blue or green excited state, with shake green grass or young crops and hocket, make to do blue or green series of physicochemical effect and be lumpy variation situation, the substances transport effect of following, makes to obstruct inclusion abundant in arteries and veins and is distributed in leaf texture, can effectively improve the quality of tealeaves finished product.
remarkable advantage of the present invention is:
(1) the present invention, by the way of semi-fermented tea and full fermented tea is carried out to combination, makes the tealeaves making both have charm and fragrance as mellow in green tea and Iron Guanyin etc., has again the function that warm stomach helps digestion.
(2) the tealeaves finished product bar rope tight knot that the present invention makes is sturdy, and bar shaped is complete, and color and luster is pitchy, and fragrance is farsighted lasting, rich orchid perfume (or spice), frankincense and flowers and fruits perfume (or spice), brew rear soup look copper red bright, and the fresh alcohol of flavour is invigorating, harmonious sounds and rock rhythm are obvious, return the sweet taste of sweet band, and root of Ford Metalleaf are bright thick soft.
The specific embodiment
Embodiment 1
A kind of procedure of processing of black tea is as follows:
1) cool green grass or young crops: the tealeaves of plucking is being shone to airing 15 min on black cloth or bamboo mat, paving thickness 10 cm;
2) shine blue or green: by the tealeaves after cool green grass or young crops at 10 o'clock in the morning thin being spread out in shine Exposure to Sunlight on black cloth, thin stand thickness is 2 cm, teds during this time 2 times, shines blue or green 10 min at every turn, withers soft submissive to blade, color turns secretly, tarnishes, blade back color and luster is obviously " grey dawn ";
3) cool green grass or young crops again: carry out cool green grass or young crops by step 1) again after shining green grass or young crops, reduce leaf temperature;
4) do green grass or young crops: cool good tealeaves is put into vibration machine, and rotating speed is 60 r/min, shake for the first time blue or green 1 min, with the micro-dew of blue or green gas, blade is slightly tense situation for degree; The tealeaves shaking after green grass or young crops is spread out to full whole water sieve by 0.5 kg/ sieve, keep non-overlapping copies between leaf and leaf, cool blue or green 5 min; Shake for the second time blue or green 1.5-3 min, appear with blue or green gas, blade is more obvious tense situation, and the slightly red point of leaf margin is degree; Shake after green grass or young crops cool blue or green 90 min again; Shake for the third time blue or green 1 min, to occur that the red point of strong blue or green gas and leaf margin is as degree; Shake after green grass or young crops indoor and carry out cool green grass or young crops, indoor temperature is controlled at 18 ℃, cool blue or green 3 h;
5) knead: the tealeaves after indoor cool green grass or young crops is kneaded, made leaf texture's percentage of damage reach 80%, knead rolled twig rate and reach 90%;
6) fermentation: by the tea spreading after kneading in clean fermentation basket, paving thickness 8 cm, room temperature is 20 ℃, relative humidity 90%; In sweat, controlling leaf temperature is 30 ℃, ferments 3 hours to making tealeaves be copper red look, and is degree with the denseer fragrance of a flower;
7) dry: the tealeaves after fermentation is dry at twice, and dry is for the first time to dry 40min under 85 ℃ of conditions, to tealeaves water content 18%, spreading for cooling 30 min; Dry is for the second time to dry 2 h under 80 ℃ of conditions, and to tealeaves water content, 4%, spreading for cooling 30 min, get product.
Embodiment 2
A kind of procedure of processing of black tea is as follows:
1) cool green grass or young crops: the tealeaves of plucking is being shone to airing 20 min on black cloth or bamboo mat, paving thickness 12 cm;
2) shine blue or green: the tealeaves after cool green grass or young crops was thinly spread out in to Exposure to Sunlight on bamboo mat at 9 o'clock in the morning, and thin stand thickness is 3 cm, teds during this time 3 times, shines blue or green 10min at every turn, withers soft submissive to blade, and color turns secretly, tarnishes, and blade back color and luster is obviously " grey dawn ";
3) cool green grass or young crops again: carry out cool green grass or young crops by step 1) again after shining green grass or young crops, reduce leaf temperature;
4) do green grass or young crops: cool good tealeaves is put into vibration machine, and rotating speed is 70 r/min, shake for the first time blue or green 1 min, with the micro-dew of blue or green gas, blade is slightly tense situation for degree; The tealeaves shaking after green grass or young crops is spread out to full whole water sieve by 0.6 kg/ sieve, keep non-overlapping copies between leaf and leaf, cool blue or green 52 min; Shake for the second time blue or green 3 min, appear with blue or green gas, blade is more obvious tense situation, and the slightly red point of leaf margin is degree; Shake after green grass or young crops cool blue or green 100 min again; Shake for the third time blue or green 2 min, to occur that the red point of strong blue or green gas and leaf margin is as degree; Shake after green grass or young crops indoor and carry out cool green grass or young crops, indoor temperature is controlled at 19 ℃, cool blue or green 3 h;
5) knead: the tealeaves after indoor cool green grass or young crops is kneaded, made leaf texture's percentage of damage reach 82%, knead rolled twig rate and reach 91%;
6) fermentation: by the tea spreading after kneading in clean fermentation basket, paving thickness 9 cm, room temperature is 23 ℃, relative humidity 92%; In sweat, controlling leaf temperature is 30 ℃, and 4h is to making tealeaves be yellowish red color in fermentation, and is degree with the denseer fragrance of a flower;
7) dry: the tealeaves after fermentation is dry at twice, and dry is for the first time to dry 35 min under 90 ℃ of conditions, to tealeaves water content 20%, spreading for cooling 32 min; Dry is for the second time to dry 2 h under 85 ℃ of conditions, and to tealeaves water content, 4%, spreading for cooling 32 min, get product.
Embodiment 3
A kind of procedure of processing of black tea is as follows:
1) cool green grass or young crops: the tealeaves of plucking is being shone to airing 25 min on black cloth or bamboo mat, paving thickness 15 cm;
2) shine blue or green: the tealeaves after cool green grass or young crops was thinly spread out in to Exposure to Sunlight on bamboo mat 2: 20 afternoon, and thin stand thickness is 4 cm, teds during this time 2 times, shines blue or green 15 min at every turn, withers soft submissive to blade, and color turns secretly, tarnishes, and blade back color and luster is obviously " grey dawn ";
3) cool green grass or young crops again: carry out cool green grass or young crops by step 1) again after shining green grass or young crops, reduce leaf temperature;
4) do green grass or young crops: cool good tealeaves is put into vibration machine, and rotating speed is 80 r/min, shake for the first time blue or green 1.5 min, with the micro-dew of blue or green gas, blade is slightly tense situation for degree; The tealeaves shaking after green grass or young crops is spread out to full whole water sieve by 0.8 kg/ sieve, keep non-overlapping copies between leaf and leaf, cool blue or green 60 min; Shake for the second time blue or green 2min, appear with blue or green gas, blade is more obvious tense situation, and the slightly red point of leaf margin is degree; Shake after green grass or young crops cool blue or green 120 min again; Shake for the third time blue or green 1.5 min, to occur that the red point of strong blue or green gas and leaf margin is as degree; Shake after green grass or young crops indoor and carry out cool green grass or young crops, indoor temperature is controlled at 20 ℃, cool blue or green 4 h;
5) knead: the tealeaves after indoor cool green grass or young crops is kneaded, made leaf texture's percentage of damage reach 85%, knead rolled twig rate and reach 92%;
6) fermentation: by the tea spreading after kneading in clean fermentation basket, paving thickness 10cm, room temperature is 24 ℃, relative humidity 91%; In sweat, controlling leaf temperature is 30 ℃, and 5 h are to making tealeaves be copper red look in fermentation, and is degree with the denseer fragrance of a flower;
7) dry: the tealeaves after fermentation is dry at twice, and dry is for the first time to dry 40 min under 95 ℃ of conditions, to tealeaves water content 21%, spreading for cooling 40 min; Dry is for the second time to dry 2 h under 90 ℃ of conditions, and to tealeaves water content, 5%, spreading for cooling 40 min, get product.
By GB/T23776-2009 " tealeaves sensory review method ": the black tea that the embodiment of the present invention is processed, the two organoleptic quality index of the tealeaves going out with produced in conventional processes is evaluated, and result is as follows:
remarks:5g Tea Samples by 3,6,10min brews and evaluates, the method that adopts comment to combine with scoring, 100 points of total scores, wherein profile accounts for 20%, fragrance accounts for 30%, flavour accounts for 35%, soup look accounts for 5%, accounts for 10% at the bottom of leaf, with weighting scheme calculating quality score.
The tealeaves finished product bar rope tight knot that the present invention makes is sturdy, and bar shaped is complete, and color and luster is black brown, and fragrance is farsighted lasting, rich orchid perfume (or spice), frankincense and flowers and fruits perfume (or spice), brew rear soup look copper red bright, and the fresh alcohol of flavour is invigorating, harmonious sounds and rock rhythm are obvious, return the sweet taste of sweet band, and root of Ford Metalleaf are even thick soft.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. a processing method for black tea, is characterized in that: in conjunction with the way of semi-fermented tea and full fermented tea, by tealeaves through cool green grass or young crops, shine blue or green, cooler green grass or young crops, knead shaping after doing green grass or young crops, then through fermentation, the dry finished product that makes.
2. the processing method of black tea according to claim 1, is characterized in that: specifically comprise the steps:
1) cool green grass or young crops: the tealeaves of plucking is being shone to airing 15 ~ 25 min on black cloth or bamboo mat, paving thickness 10-15 cm;
2) shine green grass or young crops: be spread out in bamboo mat or shine Exposure to Sunlight on black cloth thin the tealeaves after cool green grass or young crops, thin stand thickness is 2-4 cm, teds 2-3 time during this time, shines blue or green times 15 ~ 30 min, wither soft submissive to blade, color turns secretly, tarnishes, and blade back color and luster is obviously " grey dawn ";
3) cool green grass or young crops again: carry out cool green grass or young crops by step 1) again after shining green grass or young crops, reduce leaf temperature;
4) do green grass or young crops: cool good tealeaves is hocketed and shakes blue or green and 3 cool green grass or young crops for 3 times, and cool green grass or young crops carries out indoor for the third time, and indoor temperature is controlled at 18 ~ 20 ℃;
5) knead: the tealeaves after indoor cool green grass or young crops is kneaded, made leaf texture's percentage of damage reach 80%-85%, knead rolled twig rate and reach more than 90%;
6) fermentation: by the tea spreading after kneading in clean fermentation basket, paving thickness 8-10 cm, room temperature is 20 ~ 24 ℃, relative humidity is more than 90%; In sweat, control leaf temperature lower than 30 ℃, fermentation 3-5 h takes on a red color tealeaves, and is degree with the denseer fragrance of a flower; 1-2 level tea leaf fermentation is to being yellowish red color, and 3-4 level tea leaf fermentation is to copper red look;
7) dry: the tealeaves after fermentation is dry at twice, and dry is for the first time to dry 30 ~ 40 min under 85 ~ 95 ℃ of conditions, to tealeaves water content at 18%-25%, spreading for cooling 30 ~ 40 min; Dry is for the second time to dry 2 h under 80 ~ 90 ℃ of conditions, and to tealeaves water content, at 4%-5%, spreading for cooling 30 ~ 40 min, get product.
3. the processing method of black tea according to claim 2, is characterized in that: described in step 4), shaking green grass or young crops is that cool good tealeaves is put into vibration machine, and rotating speed is 60-80 r/min; Shake for the first time blue or green 1 ~ 2 min, with the micro-dew of blue or green gas, blade is slightly tense situation for degree, shake for the second time blue or green 2 ~ 3 min, appear with blue or green gas, blade is more obvious tense situation, the slightly red point of leaf margin is degree, shakes for the third time blue or green 1 ~ 2 min, to occur that the red point of strong blue or green gas and leaf margin is as degree.
4. the processing method of black tea according to claim 2, is characterized in that: cool green grass or young crops described in step 4) is during shaking green grass or young crops twice, by shaking tealeaves after green grass or young crops by the full whole water sieve in 0.5-0.8 kg/ sieve stand, keeps non-overlapping copies between leaf and leaf; Cool blue or green 50 ~ 60 min for the first time, cool blue or green 90 ~ 120 min for the second time, for the third time indoor cool blue or green 3 ~ 4 h.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104186747A (en) * | 2014-08-22 | 2014-12-10 | 重庆市瑞祥农业有限公司 | Novel black tea processing method |
| CN104605043A (en) * | 2015-01-28 | 2015-05-13 | 成都市碧涛茶业有限公司 | Preparation method of strip-shaped black tea |
| CN104904890A (en) * | 2015-06-30 | 2015-09-16 | 福建瑞隆农业综合开发有限公司 | Preparation method of scented black tea |
| CN105166136A (en) * | 2015-10-10 | 2015-12-23 | 务川自治县高原春茶业有限公司 | Preparation method of polygonum multiflorum black tea |
| CN105192148A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Black tea processing technology |
| CN105211354A (en) * | 2015-11-02 | 2016-01-06 | 湖南省茶叶研究所 | A kind of technique improving black tea quality |
| CN105394230A (en) * | 2015-12-15 | 2016-03-16 | 广西昭平县凝香翠茶厂 | Preparation method for black tea |
| CN106490225A (en) * | 2016-09-28 | 2017-03-15 | 江门市新会区大长柑贸易有限公司 | A kind of preparation method of Xinhui citrus reticulata skin Pu'er tea |
| CN109122933A (en) * | 2018-08-30 | 2019-01-04 | 陕西秦巴茶业有限公司平利分公司 | A kind of preparation process of flowers and fruits odor type oolong black tea |
| CN109362905A (en) * | 2018-12-17 | 2019-02-22 | 凤庆凤宁茶业有限公司 | A kind of production method of flower the smell of fruits is very sweet type crow profit Yunnan black tea tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104186747A (en) * | 2014-08-22 | 2014-12-10 | 重庆市瑞祥农业有限公司 | Novel black tea processing method |
| CN104605043A (en) * | 2015-01-28 | 2015-05-13 | 成都市碧涛茶业有限公司 | Preparation method of strip-shaped black tea |
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| CN105211354B (en) * | 2015-11-02 | 2019-03-26 | 湖南省茶叶研究所 | A kind of technique improving black tea quality |
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| CN105394230A (en) * | 2015-12-15 | 2016-03-16 | 广西昭平县凝香翠茶厂 | Preparation method for black tea |
| CN106490225A (en) * | 2016-09-28 | 2017-03-15 | 江门市新会区大长柑贸易有限公司 | A kind of preparation method of Xinhui citrus reticulata skin Pu'er tea |
| CN109122933A (en) * | 2018-08-30 | 2019-01-04 | 陕西秦巴茶业有限公司平利分公司 | A kind of preparation process of flowers and fruits odor type oolong black tea |
| CN109362905A (en) * | 2018-12-17 | 2019-02-22 | 凤庆凤宁茶业有限公司 | A kind of production method of flower the smell of fruits is very sweet type crow profit Yunnan black tea tea |
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| CN103891934B (en) | 2015-10-28 |
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