CN103891934B - A kind of processing method of black tea - Google Patents
A kind of processing method of black tea Download PDFInfo
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- CN103891934B CN103891934B CN201410140252.4A CN201410140252A CN103891934B CN 103891934 B CN103891934 B CN 103891934B CN 201410140252 A CN201410140252 A CN 201410140252A CN 103891934 B CN103891934 B CN 103891934B
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Abstract
The invention discloses a kind of processing method of black tea, combine 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, do green grass or young crops after knead shaping, then through fermentation, dry obtained finished product.Obtained tealeaves finished product bar rope tight knot is sturdy, and bar shaped is complete, and color and luster is pitchy, and fragrance is lastingly farsighted, and rich orchid perfume, frankincense and flowers and fruits are fragrant, and brew rear soup look copper red and become clear, the fresh alcohol of flavour is invigorating, and harmonious sounds and rock rhythm obviously, return the sweet taste of sweet band, and root of Ford Metalleaf are bright thick soft.
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 through withering, kneading, ferment and drying obtains finished product after plucking.In China, black tea can be divided into souchong, congou tea and red fannings three kinds, mainly contains Lapsang souchong, Qimen time, Yunnan black tea time, Fujian red time, river red time etc.Each tea product define the taste smell with the different characteristic in various places according to its zones of different source, but it grows smell obviously be not as mellow as the fragrance of the semi-fermented teas such as Iron Guanyin, oolong tea, rock tea and green tea, charm.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, the combination of both realizations advantage, present invention incorporates the way of semi-fermented tea and full fermented tea, the creationary new method proposing a kind of Tea Processing, make the tealeaves obtained both have the mellow charm such as green tea and Iron Guanyin and fragrance, 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 being combined, make the tealeaves obtained both have fragrance lastingly farsighted, rich orchid is fragrant, frankincense and flowers and fruits fragrant, there is 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, do green grass or young crops after knead shaping, then through fermentation, dry obtained finished product.
Specifically comprise the steps:
1) cool green grass or young crops: by tealeaves airing 15 ~ 25 min, the paving thickness 10-15 cm on solarization black cloth or bamboo mat plucked;
2) shine green grass or young crops: be spread out in bamboo mat by thin for the tealeaves after cool green grass or young crops or shine Exposure to Sunlight on black cloth, thin stand thickness is 2-4 cm, and period teds 2-3 time, shines blue or green time 15 ~ 30 min, wither to blade soft submissive, color turns dark, tarnishes, and blade back color and luster is obviously " grey dawn "; Shine blue or green generally with the morning 11 time before or afternoon 2 time after sunlight comparatively suitable according to shining;
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, reduces leaf temperature;
4) green grass or young crops is done: hocketed by cool good tealeaves and shake 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; First time shakes blue or green 1 ~ 2 min, and with the micro-dew of blue or green gas, blade is slightly degree in tense situation, second time shakes blue or green 2 ~ 3 min, comparatively appears with blue or green gas, and blade is in more obvious tense situation, the slightly red point of leaf margin is degree, and third time shakes blue or green 1 ~ 2 min, to occur that strong blue or green gas and the red point of leaf margin are for degree;
Described cool green grass or young crops is during twice is shaken green grass or young crops, sieving the full whole water sieve in stand, keeping non-overlapping copies between leaf and leaf by shaking the tealeaves after green grass or young crops by 0.5-0.8 kg/; First time cool blue or green 50 ~ 60 min, cool blue or green 90 ~ 120 min of second time, third time, cool green grass or young crops carried out in indoor, and indoor temperature controls at 18 ~ 20 DEG C, cool blue or green 3 ~ 4 h;
5) knead: the tealeaves after cool for indoor green grass or young crops is kneaded, make leaf texture's percentage of damage reach 80%-85%, knead rolled twig rate and reach more than 90%;
6) ferment: by the tea spreading after kneading in clean fermentation basket, paving thickness 8-10 cm, room temperature is 20 ~ 24 DEG C, relative humidity more than 90%; Control leaf temperature in sweat lower than 30 DEG C, fermentation 3-5 h makes tealeaves take on a red color, 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: by dry at twice for the tealeaves after fermentation, first time drying dries 30 ~ 40 min under 85 ~ 95 DEG C of conditions, to water content of tea at 18%-25%, and spreading for cooling 30 ~ 40 min; Second time drying dries 2 h under 80 ~ 90 DEG C of conditions, and to water content of tea at 4%-5%, spreading for cooling 30 ~ 40 min, gets product.
In processing method of the present invention, front twice cool green grass or young crops is for reducing leaf temperature, ensures the vigor of tealeaves in process; Moisture in tealeaves can be evaporated quickly through shining green grass or young crops, promote the physic-chemical changes of tealeaves, meanwhile, shine blue or green generally with the morning 11 time before or afternoon 2 time after sunlight comparatively suitable according to shining, should not be exposed to the sun under strong sunshine at noon, the fresh leaf in order to avoid burn, if it is partially light to shine blue or green degree, subject to damage when doing green grass or young crops, if shine blue or green degree to lay particular stress on, tealeaves not easily activity recovery when doing green grass or young crops, 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 tealeaves beated, rotate, the dynamic processes of fricting movement, in the process, tealeaves internal organizational structure is subject to certain destruction, leaf margin portion of tissue is damaged, and enhances the osmosis of material, to make in histocyte liquid abundant inclusion be able to penetratingly enter in plasm, various invertases in external plasm are combined, and promote the Enzymatic transformation of material; Shake the cool green grass or young crops after green grass or young crops also referred to as " waiting green grass or young crops ", to the coordinative role that blue or green mandatory change mechanism plays a kind of buffering, that form a connecting link that rocks back and forth, namely be one complete and continue shake blue or green excited state under the process of various conversion, with shake green grass or young crops and hocket, making to do blue or green series of physicochemical effect is lumpy changing trend, adjoint substances transport effect, make inclusion abundant in stalk arteries and veins be distributed in leaf texture, effectively can improve the quality of tealeaves finished product.
remarkable advantage of the present invention is:
(1) the present invention is by combining the way of semi-fermented tea and full fermented tea, makes the tealeaves obtained both have charm as mellow in green tea and Iron Guanyin etc. and fragrance, has again the function that warm stomach helps digestion.
(2) the tealeaves finished product bar rope tight knot that obtains of the present invention is sturdy, and bar shaped is complete, and color and luster is pitchy, and fragrance is lastingly farsighted, rich orchid perfume, frankincense and flowers and fruits are fragrant, and brew rear soup look copper red and become clear, the fresh alcohol of flavour is invigorating, harmonious sounds and rock rhythm obviously, return the sweet taste of sweet band, and root of Ford Metalleaf are bright thick soft.
Detailed description of the invention
Embodiment 1
A kind of procedure of processing of black tea is as follows:
1) cool green grass or young crops: by the tealeaves airing 15 min, paving thickness 10 cm on solarization black cloth or bamboo mat that pluck;
2) shine blue or green: thin being spread out in the morning 10 time of the tealeaves after cool green grass or young crops is shone Exposure to Sunlight on black cloth, and thin stand thickness is 2 cm, and period teds 2 times, shines blue or green 10 min at every turn, and wither to blade soft submissive, color turns dark, tarnishes, and blade back color and luster is in 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, reduces leaf temperature;
4) do green grass or young crops: cool good tealeaves is put into vibration machine, rotating speed is 60 r/min, and first time shakes blue or green 1 min, and with the micro-dew of blue or green gas, blade is slightly degree in tense situation; By shaking the tealeaves after green grass or young crops by the 0.5 full whole water sieve in kg/ sieve stand, keep non-overlapping copies between leaf and leaf, cool blue or green 5 min; Second time shakes blue or green 1.5-3 min, comparatively appears with blue or green gas, and blade is in more obvious tense situation, and the slightly red point of leaf margin is degree; To shake after green grass or young crops cool blue or green 90 min again; Third time shakes blue or green 1 min, to occur that strong blue or green gas and the red point of leaf margin are for degree; Carry out cool green grass or young crops in indoor after shaking green grass or young crops, indoor temperature controls at 18 DEG C, cool blue or green 3 h;
5) knead: the tealeaves after cool for indoor green grass or young crops is kneaded, make leaf texture's percentage of damage reach 80%, knead rolled twig rate and reach 90%;
6) ferment: by the tea spreading after kneading in clean fermentation basket, paving thickness 8 cm, room temperature is 20 DEG C, relative humidity 90%; Controlling leaf temperature in sweat is 30 DEG C, and fermentation 3 is little of making tealeaves be copper red look, and is degree with the denseer fragrance of a flower;
7) dry: by dry at twice for the tealeaves after fermentation, first time drying dries 40min under 85 DEG C of conditions, to water content of tea 18%, spreading for cooling 30 min; Second time drying dries 2 h under 80 DEG C of conditions, and to water content of tea 4%, spreading for cooling 30 min, gets product.
Embodiment 2
A kind of procedure of processing of black tea is as follows:
1) cool green grass or young crops: by the tealeaves airing 20 min, paving thickness 12 cm on solarization black cloth or bamboo mat that pluck;
2) shine blue or green: be spread out in Exposure to Sunlight on bamboo mat by thin in the morning 9 time for the tealeaves after cool green grass or young crops, thin stand thickness is 3 cm, and period teds 3 times, shines blue or green 10min at every turn, and wither to blade soft submissive, color turns dark, tarnishes, and blade back color and luster is in 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, reduces leaf temperature;
4) do green grass or young crops: cool good tealeaves is put into vibration machine, rotating speed is 70 r/min, and first time shakes blue or green 1 min, and with the micro-dew of blue or green gas, blade is slightly degree in tense situation; By shaking the tealeaves after green grass or young crops by the 0.6 full whole water sieve in kg/ sieve stand, keep non-overlapping copies between leaf and leaf, cool blue or green 52 min; Second time shakes blue or green 3 min, comparatively appears with blue or green gas, and blade is in more obvious tense situation, and the slightly red point of leaf margin is degree; To shake after green grass or young crops cool blue or green 100 min again; Third time shakes blue or green 2 min, to occur that strong blue or green gas and the red point of leaf margin are for degree; Carry out cool green grass or young crops in indoor after shaking green grass or young crops, indoor temperature controls at 19 DEG C, cool blue or green 3 h;
5) knead: the tealeaves after cool for indoor green grass or young crops is kneaded, make leaf texture's percentage of damage reach 82%, knead rolled twig rate and reach 91%;
6) ferment: by the tea spreading after kneading in clean fermentation basket, paving thickness 9 cm, room temperature is 23 DEG C, relative humidity 92%; Controlling leaf temperature in sweat is 30 DEG C, and fermentation 4h is yellowish red color to making tealeaves, and is degree with the denseer fragrance of a flower;
7) dry: by dry at twice for the tealeaves after fermentation, first time drying dries 35 min under 90 DEG C of conditions, to water content of tea 20%, spreading for cooling 32 min; Second time drying dries 2 h under 85 DEG C of conditions, and to water content of tea 4%, spreading for cooling 32 min, gets product.
Embodiment 3
A kind of procedure of processing of black tea is as follows:
1) cool green grass or young crops: by the tealeaves airing 25 min, paving thickness 15 cm on solarization black cloth or bamboo mat that pluck;
2) shine blue or green: by the tealeaves after cool green grass or young crops in afternoon 2 time 20 points be thinly spread out in Exposure to Sunlight on bamboo mat, thin stand thickness is 4 cm, and period teds 2 times, shines blue or green 15 min at every turn, and wither to blade soft submissive, color turns dark, tarnishes, and blade back color and luster is in 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, reduces leaf temperature;
4) do green grass or young crops: cool good tealeaves is put into vibration machine, rotating speed is 80 r/min, and first time shakes blue or green 1.5 min, and with the micro-dew of blue or green gas, blade is slightly degree in tense situation; By shaking the tealeaves after green grass or young crops by the 0.8 full whole water sieve in kg/ sieve stand, keep non-overlapping copies between leaf and leaf, cool blue or green 60 min; Second time shakes blue or green 2min, comparatively appears with blue or green gas, and blade is in more obvious tense situation, and the slightly red point of leaf margin is degree; To shake after green grass or young crops cool blue or green 120 min again; Third time shakes blue or green 1.5 min, to occur that strong blue or green gas and the red point of leaf margin are for degree; Carry out cool green grass or young crops in indoor after shaking green grass or young crops, indoor temperature controls at 20 DEG C, cool blue or green 4 h;
5) knead: the tealeaves after cool for indoor green grass or young crops is kneaded, make leaf texture's percentage of damage reach 85%, knead rolled twig rate and reach 92%;
6) ferment: by the tea spreading after kneading in clean fermentation basket, paving thickness 10cm, room temperature is 24 DEG C, relative humidity 91%; Controlling leaf temperature in sweat is 30 DEG C, and 5 h that ferment are copper red look to making tealeaves, and is degree with the denseer fragrance of a flower;
7) dry: by dry at twice for the tealeaves after fermentation, first time drying dries 40 min under 95 DEG C of conditions, to water content of tea 21%, spreading for cooling 40 min; Second time drying dries 2 h under 90 DEG C of conditions, and to water content of tea 5%, spreading for cooling 40 min, gets product.
By GB/T23776-2009 " tealeaves sensory review method ": the black tea embodiment of the present invention processed, the organoleptic quality index of both the tealeaves gone out with produced in conventional processes is evaluated, and result is as follows:
remarks:5g Tea Samples by 3,6,10min brews and evaluates, adopt comment and the method combined of marking, total score 100 points, wherein profile accounts for 20%, and fragrance accounts for 30%, and flavour accounts for 35%, and 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 obtains is sturdy, and bar shaped is complete, and color and luster is black brown, and fragrance is lastingly farsighted, rich orchid perfume, frankincense and flowers and fruits are fragrant, and brew rear soup look copper red and become clear, the fresh alcohol of flavour is invigorating, harmonious sounds and rock rhythm obviously, 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 done 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 (1)
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, do green grass or young crops after knead shaping, then through fermentation, dry obtained finished product;
It specifically comprises the steps:
1) cool green grass or young crops: by tealeaves airing 15 ~ 25 min, the paving thickness 10-15 cm on solarization black cloth or bamboo mat plucked;
2) green grass or young crops is shone: be spread out in bamboo mat by thin for the tealeaves after cool green grass or young crops or shine on black cloth, before in the morning 11 time or afternoon 2 time after carry out Exposure to Sunlight, thin stand thickness is 2-4 cm, period teds 2-3 time, shine blue or green time 15 ~ 30 min, wither to blade soft submissive, color turns dark, tarnish, blade back color and luster is in obvious " 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, reduces leaf temperature;
4) do green grass or young crops: hocketed by cool good tealeaves and shake blue or green and 3 cool green grass or young crops for 3 times, third time, cool green grass or young crops carried out in indoor, and indoor temperature controls at 18 ~ 20 DEG C;
5) knead: the tealeaves after cool for indoor green grass or young crops is kneaded, make leaf texture's percentage of damage reach 80%-85%, knead rolled twig rate and reach more than 90%;
6) ferment: by the tea spreading after kneading in clean fermentation basket, paving thickness 8-10 cm, room temperature is 20 ~ 24 DEG C, relative humidity more than 90%; Control leaf temperature in sweat lower than 30 DEG C, fermentation 3-5 h makes tealeaves take on a red color, 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: by dry at twice for the tealeaves after fermentation, first time drying dries 30 ~ 40 min under 85 ~ 95 DEG C of conditions, to water content of tea at 18%-25%, and spreading for cooling 30 ~ 40 min; Second time drying dries 2 h under 80 ~ 90 DEG C of conditions, and to water content of tea at 4%-5%, spreading for cooling 30 ~ 40 min, gets product;
Shaking green grass or young crops described in step 4) is that cool good tealeaves is put into vibration machine, and rotating speed is 60-80 r/min; First time shakes blue or green 1 ~ 2 min, and with the micro-dew of blue or green gas, blade is slightly degree in tense situation, second time shakes blue or green 2 ~ 3 min, comparatively appears with blue or green gas, and blade is in more obvious tense situation, the slightly red point of leaf margin is degree, and third time shakes blue or green 1 ~ 2 min, to occur that strong blue or green gas and the red point of leaf margin are for degree;
Cool green grass or young crops described in step 4) is during twice is shaken green grass or young crops, sieving the full whole water sieve in stand, keeping non-overlapping copies between leaf and leaf by shaking the tealeaves after green grass or young crops by 0.5-0.8 kg/; First time cool blue or green 50 ~ 60 min, cool blue or green 90 ~ 120 min of second time, third time indoor cool blue or green 3 ~ 4 h.
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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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| CN105192148A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Black tea processing technology |
| 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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