CN103907706A - Fermentation technology of Yunquan black tea - Google Patents
Fermentation technology of Yunquan black tea Download PDFInfo
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- CN103907706A CN103907706A CN201410158467.9A CN201410158467A CN103907706A CN 103907706 A CN103907706 A CN 103907706A CN 201410158467 A CN201410158467 A CN 201410158467A CN 103907706 A CN103907706 A CN 103907706A
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- fermentation
- black tea
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- 238000000855 fermentation Methods 0.000 title claims abstract description 94
- 230000004151 fermentation Effects 0.000 title claims abstract description 94
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 58
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 37
- 235000020279 black tea Nutrition 0.000 title claims abstract description 37
- 235000013616 tea Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 20
- 229920000742 Cotton Polymers 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000001802 infusion Methods 0.000 abstract 2
- 239000003344 environmental pollutant Substances 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 231100000719 pollutant Toxicity 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 description 6
- 235000019713 millet Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 3
- 230000002939 deleterious effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 235000012984 Aspalathus linearis Nutrition 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a fermentation technology of Yunquan black tea. The fermentation technology comprises the steps of (1) bagging a pilochum tea leaf raw material which needs fermentation in a fermentation bag after disinfection; (2) putting a plurality of fermentation bags in a fermentation cabin; and (3) controlling the temperature in the fermentation cabin to be 40-70 DEG C and the relative humidity to be 70-95 percent, and in the fermentation process, opening the fermentation cabin per four hours, and overturning the fermentation bags at 180 degrees, wherein the fermentation time is 11.5-12.5 hours. With the adoption of the fermentation technology, the technological conditions of the temperature, the humidity and the like are controllable, the production efficiency of the Yunquan black tea can be improved, the fermentation time is also shortened, the yield can be greatly increased, the quality of a product can be greatly improved, the production cost is effectively reduced, and the fermentation technology is suitable for industrial production; in addition, the product can also be prevented from being polluted by harmful pollutants, and the sanitation of the product is guaranteed; postscript, after brewing, the black tea finished product is clear and red in tea infusion, is mellow and strong in taste and is mellow sweet; after the Yunquan black tea is brewed for multiple times, the bright and red color and the mellow sweet taste of the tea infusion are still kept.
Description
Technical field
The present invention relates to a kind of black tea manufacture craft, be specifically related to a kind of zymotechnique of making cloud spring black tea that is applied to.
Background technology
, in the production technology of cloud spring black tea, be at present mainly to adopt spontaneous fermentation mode, give free rein to ferment putting ventilation in the sun by fresh tea withering, after kneading.Such fermentation mode has many defects, and for example, one, cannot guarantee easily to make the health of product in produced black tea with harmful bacteria and airborne deleterious particle; Its two, this kind of cloud spring fermentation of black tea and manufacturing technology yield rate are low, have significantly raised black tea cost, have reduced the market competitiveness of cloud spring black tea, have restricted the development of whole industry; Its three, the cloud spring black tea mouthfeel of utilizing this kind of technology to make is tasteless, and not resistance to bubble, three bubble and tasteless.
Summary of the invention
The object of the present invention is to provide a kind of cloud spring fermentation of black tea technique, thereby overcome deficiency of the prior art.
To achieve the above object of the invention, the technical solution used in the present invention is as follows:
A kind of cloud spring fermentation of black tea technique, comprising: the Biluochun tea leaf raw material of needs fermentation is inserted in fermentation cabin, and temperature in controlled fermentation storehouse is 40 ℃～70 ℃, relative humidity is 70%～95%, and fermentation time is more than 11h.
As one of comparatively preferred embodiment, this zymotechnique also can comprise: the tea raw material of needs fermentation is packed in the fermentation bag after sterilization, then inserting fermentation cabin ferments again, it is 25～35cm that wherein said fermentation bag adopts length, width is the cotton of 15～25cm cloth bag processed, and the tea raw material that each fermentation bag can hold is 0.8～1kg.
Compared with prior art, beneficial effect of the present invention comprises:
(1) provide a kind of process conditions controlled, particularly the controlled cloud spring black tea manufacture technique of fermentation temperature and humidity, makes cloud spring black tea yield rate high, and product with stable quality is controlled, can effectively reduce production costs, and be suitable for suitability for industrialized production;
(2) in the sweat of cloud spring black tea, can stop the dirt such as harmful bacteria, airborne deleterious particle polluted product, can ensure the health of product, can also improving product quality;
(3) obtain the limpid glow of cloud spring black tea finished product millet paste after brewing, mouthfeel is mellow dense, and delicate fragrance is taken back sweet, and it is dense to steep for a long time taste, and after five times brew above, millet paste still keeps distinct glow color and luster and the mellow mouthfeel of delicate fragrance.
The specific embodiment
Below the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Based on the embodiment in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
As previously mentioned; in view of the deficiency of existing black tea manufacture technique; this case inventor is after a large amount of research and practices; technical scheme of the present invention has been proposed; it has related to a kind of novel cloud spring red tea producing process; a particularly novel fermentation technique for cloud spring black tea, it can realize controlled, the large-scale production of cloud spring black tea yield rate, the quality etc. of assurance and improving product mat.
Cloud spring fermentation of black tea technique of the present invention comprises: the Biluochun tea leaf raw material of needs fermentations is inserted in fermentation cabin, and temperature in controlled fermentation storehouse is 40 ℃～70 ℃, relative humidity is 70%～95%, and fermentation time is more than 11h.
As one of better embodiment, the tea raw material of needs fermentation can be packed in the fermentation bag after sterilization, then inserting fermentation cabin ferments again, it is 25～35cm that wherein said fermentation bag adopts length, width is the cotton of 15～25cm cloth bag processed, and the tea raw material that each fermentation bag can hold is 0.8～1kg.
Preferably, it is the cotton cloth bag processed that 30cm, width are 20cm that described fermentation bag adopts length, and the tea raw material that each fermentation bag can hold is 1kg.
In a better case study on implementation, can in each fermentation cabin, insert more than 8 fermentation bag.
In a better case study on implementation, can open fermentation cabin every 4 h during the fermentation, and by 180 ° of arbitrary fermentation bag upsets.
In the present invention, preferably described fermentation time is controlled to 11.5 h～12.5 h, is especially preferably controlled at 12h.
In a typical case study on implementation, the temperature in described fermentation cabin is preferably 60 ℃ during the fermentation, and relative humidity is preferably 80%.
In the present invention, aforesaid Biluochun tea leaf raw material can derive from the known various approach of industry, for example, can pluck from but be not limited to the Pilochun (a green tea) tea tree of tree Mountain area, Suzhou, and selecting the fresh leaf of two leaves and a bud or bud three leaves, then through operation processing of commonly seeing such as withering, knead, obtain described Biluochun tea leaf raw material, and the various process conditions of operation such as withering, knead, for example percentage of water loss, leaf cell destructive rate also can be controlled in the common scope of industry, and without specific (special) requirements.And after fermentation completes, also can adopt conventional drying, technology of the package etc. to process product, until obtain final finished.
Not only process conditions are controlled for cloud spring fermentation of black tea technique of the present invention, and particularly fermentation temperature and humidity are controlled, and can improve the production efficiency of cloud spring black tea, in shortening fermentation duration, can significantly promote cloud spring black tea yield rate and quality, effectively reduce production costs, be suitable for suitability for industrialized production.And, in zymotechnique of the present invention, can stop the dirt such as harmful bacteria, airborne deleterious particle polluted product, ensure the health of product.Particularly importantly, the cloud spring black tea finished product that obtains brews the limpid glow of rear millet paste, and mouthfeel is mellow dense, and aftertaste is refrigerant sweet, and delicate fragrance is quenched one's thirst, and after repeatedly brewing, millet paste still keeps bright color and good taste.
Below further in conjunction with the technical solution of the present invention is further explained the explanation of case study on implementation more specifically.
embodiment 1the zymotechnique of this cloud spring black tea comprises the steps:
(1) the Biluochun tea leaf raw material of needs fermentation is packed in the fermentation bag after sterilization, the length of this fermentation bag is 30cm, the cotton cloth bag processed that width is 20cm, and the tea raw material that each fermentation bag holds is 1kg;
(2) eight fermentation bags are put into a fermentation cabin;
(3) ferment by the temperature and humidity in controlled fermentation storehouse, fermentation cabin temperature is 60 ℃, and relative humidity is 80%, and tea raw material when fermentation within every four hours, opens fermentation cabin and by 180 ° of upsets of fermentation bag, fermentation time is 12h.
It is curling very thin strip that the present embodiment obtains cloud spring black tea finished product, is sepia, brews rear neat and well spaced unfolding, form grace, the limpid glow of millet paste, mouthfeel is mellow dense, delicate fragrance is taken back sweet, and after five times brew above, millet paste still keeps distinct glow color and luster and the mellow mouthfeel of delicate fragrance.
Should be appreciated that the above-mentioned explanation to the disclosed embodiments, be intended to make professional and technical personnel in the field can realize or use the present invention.To be apparent for those skilled in the art to the multiple modification of these embodiment, General Principle as defined herein can, in the situation that not departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention will can not be restricted to these embodiment shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
Claims (7)
1. a cloud spring fermentation of black tea technique, is characterized in that comprising: the Biluochun tea leaf raw material of needs fermentations is inserted in fermentation cabin, and temperature in controlled fermentation storehouse is 40 ℃～70 ℃, relative humidity is 70%～95%, and fermentation time is at 11.5 h～12.5 h.
2. cloud spring fermentation of black tea technique according to claim 1, it is characterized in that comprising: the tea raw material of needs fermentation is packed in the fermentation bag after sterilization, then inserting fermentation cabin ferments again, it is 25～35cm that wherein said fermentation bag adopts length, width is the cotton of 15～25cm cloth bag processed, and the tea raw material that each fermentation bag can hold is 0.8～1kg.
3. cloud spring fermentation of black tea technique according to claim 2, is characterized in that it is the cotton cloth bag processed that 30cm, width are 20cm that described fermentation bag adopts length, and the tea raw material that each fermentation bag can hold is 1kg.
4. cloud spring fermentation of black tea technique according to claim 2, is characterized in that comprising: in each fermentation cabin, insert more than 8 fermentation bag.
5. according to the cloud spring fermentation of black tea technique described in any one in claim 2～4, characterized by further comprising: during the fermentation, open fermentation cabin every 4 h, and by 180 ° of arbitrary fermentation bag upsets.
6. according to the cloud spring fermentation of black tea technique described in any one in claim 1～4, it is characterized in that described fermentation time is 12h.
7. according to the cloud spring fermentation of black tea technique described in any one in claim 1～4, it is characterized in that during the fermentation, the temperature in described fermentation cabin is 60 ℃, and relative humidity is 80%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410158467.9A CN103907706B (en) | 2014-04-21 | 2014-04-21 | Cloud spring fermentation of black tea method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410158467.9A CN103907706B (en) | 2014-04-21 | 2014-04-21 | Cloud spring fermentation of black tea method |
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| Publication Number | Publication Date |
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| CN103907706A true CN103907706A (en) | 2014-07-09 |
| CN103907706B CN103907706B (en) | 2015-08-12 |
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| CN201410158467.9A Expired - Fee Related CN103907706B (en) | 2014-04-21 | 2014-04-21 | Cloud spring fermentation of black tea method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306178A (en) * | 2016-08-23 | 2017-01-11 | 四川川黄茶业集团有限公司 | Rose and red date tea and preparing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792200A (en) * | 2005-12-22 | 2006-06-28 | 云南农业大学 | Technology for mechanical and clean processing of black tea in different shapes |
| CN102511572A (en) * | 2011-12-17 | 2012-06-27 | 安徽省农业科学院茶叶研究所 | Method for processing high-fragrance curly black tea |
| CN103478306A (en) * | 2013-09-04 | 2014-01-01 | 贵州习水县勤韵茶业有限公司 | Making process of Litsea coreana |
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2014
- 2014-04-21 CN CN201410158467.9A patent/CN103907706B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792200A (en) * | 2005-12-22 | 2006-06-28 | 云南农业大学 | Technology for mechanical and clean processing of black tea in different shapes |
| CN102511572A (en) * | 2011-12-17 | 2012-06-27 | 安徽省农业科学院茶叶研究所 | Method for processing high-fragrance curly black tea |
| CN103478306A (en) * | 2013-09-04 | 2014-01-01 | 贵州习水县勤韵茶业有限公司 | Making process of Litsea coreana |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306178A (en) * | 2016-08-23 | 2017-01-11 | 四川川黄茶业集团有限公司 | Rose and red date tea and preparing method thereof |
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| CN103907706B (en) | 2015-08-12 |
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Granted publication date: 20150812 |