CN103907706B - Cloud spring fermentation of black tea method - Google Patents
Cloud spring fermentation of black tea method Download PDFInfo
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- CN103907706B CN103907706B CN201410158467.9A CN201410158467A CN103907706B CN 103907706 B CN103907706 B CN 103907706B CN 201410158467 A CN201410158467 A CN 201410158467A CN 103907706 B CN103907706 B CN 103907706B
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- 238000000855 fermentation Methods 0.000 title claims abstract description 82
- 230000004151 fermentation Effects 0.000 title claims abstract description 82
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 51
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 32
- 235000020279 black tea Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013616 tea Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 229920000742 Cotton Polymers 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 2
- 240000003553 Leptospermum scoparium Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 abstract description 8
- 235000019713 millet Nutrition 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- 238000001802 infusion Methods 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract description 2
- 210000004243 sweat Anatomy 0.000 abstract description 2
- 239000000356 contaminant Substances 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 3
- 230000002939 deleterious effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000011109 contamination Methods 0.000 description 2
- 230000007812 deficiency Effects 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
- 206010013911 Dysgeusia Diseases 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
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 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 kind of cloud spring fermentation of black tea method, comprising the steps: that (1) loads in the fermentation bag after sterilization by needing the Biluochun tea leaf raw material of fermentation; (2) multiple fermentation bag is put into a fermentation cabin; (3) temperature controlled in fermentation cabin is 40 DEG C ~ 70 DEG C, and relative humidity is 70% ~ 95%, within sweat every four hours, opens fermentation cabin and by fermentation bag 180 ° upset, fermentation time is 11.5-12.5h.Not only the process conditions such as temperature, humidity are controlled in the present invention, and the production efficiency of cloud spring black tea can be improved, while shortening fermentation duration, can significantly promote yield rate and product quality, effective reduction production cost, be suitable for suitability for industrialized production, but also unwanted contaminants polluted product can be stopped, ensure the health of product; Postscript, the black tea finished product of the present invention limpid glow of millet paste after infusion, mellow in taste is dense, and delicate fragrance is taken back sweet, and after repeatedly brewing, and millet paste still keeps distinct glow color and luster and the mellow mouthfeel of delicate fragrance.
Description
Technical field
The present invention relates to a kind of black tea manufacture craft, be specifically related to a kind of zymotechnique being applied to making cloud spring black tea.
Background technology
At present in the production technology of cloud spring black tea, mainly adopt spontaneous fermentation mode, namely by fresh tea withering, knead after put ventilation in the sun and give free rein to fermentation.Such fermentation mode has many defects, and such as, one, cannot ensure the health of product, easily makes in produced black tea with the deleterious particle in harmful bacteria and air; Its two, this kind of cloud spring fermentation of black tea and manufacturing technology yield rate low, significantly raised black tea cost, reduced the market competitiveness of cloud spring black tea, constrained the development of whole industry; Its three, the cloud spring black tea mouthfeel utilizing this kind of technology to make is tasteless, and not resistance to bubble, three bubbles and tasteless.
Summary of the invention
The object of the present invention is to provide a kind of cloud spring fermentation of black tea method, thus 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 method, comprising: inserted in fermentation cabin by the Biluochun tea leaf raw material that needs ferment, and the temperature controlled in fermentation cabin is 40 DEG C ~ 70 DEG C, relative humidity is 70% ~ 95%, and fermentation time is at more than 11h.
As one of comparatively preferred embodiment, this fermentation process also can comprise: the tea raw material fermented by needs loads in the fermentation bag after sterilization, then insert fermentation cabin again to ferment, wherein said fermentation bag adopts length to be 25 ~ 35cm, width is the cotton cloth bag of 15 ~ 25cm, 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 fermentation temperature and the controlled cloud spring black tea manufacture technique of humidity, make cloud spring black tea yield rate high, product with stable quality is controlled, effectively can reduce production cost, and be suitable for suitability for industrialized production;
(2) in the sweat of cloud spring black tea, the dirt contamination products such as the deleterious particle in harmful bacteria, air can be stopped, the health of product can be ensured, can also improving product quality;
(3) obtain the limpid glow of millet paste after infusion of cloud spring black tea finished product, mellow in taste is dense, and delicate fragrance is taken back sweet, and for a long time bubble taste is dense, and after brewing through more than five times, millet paste still keeps distinct glow color and luster and the mellow mouthfeel of delicate fragrance.
Detailed description of the invention
Be clearly and completely described the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained 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; inventor is after a large amount of research and practice; propose technical scheme of the present invention; it relate to a kind of novel cloud spring red tea producing process; a particularly novel fermentation technique for cloud spring black tea, mat its can realize controlled, the large-scale production of cloud spring black tea, and to ensure and the yield rate, quality etc. of improving product.
Cloud spring fermentation of black tea method of the present invention comprises: inserted in fermentation cabin by the Biluochun tea leaf raw material that needs ferment, and the temperature controlled in fermentation cabin is 40 DEG C ~ 70 DEG C, relative humidity is 70% ~ 95%, and fermentation time is at more than 11h.
As one of better embodiment, can load in the fermentation bag after sterilization by needing the tea raw material of fermentation, then insert fermentation cabin again to ferment, wherein said fermentation bag adopts length to be 25 ~ 35cm, width is the cotton cloth bag of 15 ~ 25cm, and the tea raw material that each fermentation bag can hold is 0.8 ~ 1kg.
Preferably, described fermentation bag adopts the cotton cloth bag that length is 30cm, width is 20cm, and the tea raw material that each fermentation bag can hold is 1kg.
In a better case study on implementation, more than 8 fermentation bags can be inserted in each fermentation cabin.
In a better case study on implementation, fermentation cabin can be opened every 4h during the fermentation, and arbitrary fermentation bag is overturn 180 °.
In the present invention, preferably described fermentation time is controlled at 11.5h ~ 12.5h, especially preferably control at 12h.
In an exemplary embodiments, the temperature during the fermentation in described fermentation cabin is preferably 60 DEG C, 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, such as, 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 leaf, then through operation process of commonly seeing such as withering, knead, namely described Biluochun tea leaf raw material is obtained, and the various process conditions of operation of withering, to knead etc., such as percentage of water loss, leaf cell destructive rate also can be controlled in the common scope of industry, and without particular/special requirement.And after the fermentation has been completed, conventional drying, technology of the package etc. also can be adopted 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, particularly fermentation temperature and humidity controlled, and the production efficiency of cloud spring black tea can be improved, while shortening fermentation duration, significantly can promote cloud spring black tea yield rate and quality, effectively reduce production cost, be suitable for suitability for industrialized production.And, in zymotechnique of the present invention, the dirt contamination products such as the deleterious particle in harmful bacteria, air can be stopped, ensure the health of product.Significantly, the cloud spring black tea finished product that obtains brews the limpid glow of rear millet paste, and mellow in taste is 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 more specifically case study on implementation is further combined the technical solution of the present invention is further explained explanation.
The fermentation process of this cloud spring black tea of embodiment 1 comprises the steps:
(1) will the Biluochun tea leaf raw material of fermentation be needed to load in the fermentation bag after sterilization, the length of this fermentation bag be 30cm, and width is the cotton cloth bag of 20cm, and the tea raw material that each fermentation bag holds is 1kg;
(2) eight fermentation bags are put into a fermentation cabin;
(3) fermented by the temperature and humidity controlled in fermentation cabin, fermentation cabin temperature is 60 DEG C, and relative humidity is 80%, within every four hours, opens fermentation cabin and by fermentation bag 180 ° upset, fermentation time is 12h during tea raw material fermentation.
The present embodiment to obtain cloud spring black tea finished product be curling very thin strip, in sepia, brew rear neat and well spacedly to unfold, form is graceful, the limpid glow of millet paste, and mellow in taste is dense, delicate fragrance is taken back sweet, and after brewing through more than five times, and 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 professional and technical personnel in the field are realized or uses the present invention.To be apparent for those skilled in the art to the multiple amendment of these embodiments, General Principle as defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention can not be restricted to these embodiments shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
Claims (3)
1. a cloud spring fermentation of black tea method, is characterized in that comprising:
The two leaves and a bud of Pilochun (a green tea) tea tree plucked from tree Mountain area, Suzhou or the fresh leaf of bud three leaf are processed through withering, kneading and obtain Biluochun tea leaf raw material;
Load in the fermentation bag after sterilization by needing the tea raw material of fermentation, then insert fermentation cabin again to ferment, and each fermentation cabin is built-in with more than 8 fermentation bags, and the temperature controlled in fermentation cabin is 40 DEG C ~ 70 DEG C, relative humidity is 70% ~ 95%, fermentation time is at 11.5h ~ 12.5h, during the fermentation, fermentation cabin is opened every 4h, and arbitrary fermentation bag is overturn 180 °, described fermentation bag adopts the cotton cloth bag that length is 30cm, width is 20cm, and the tea raw material that each fermentation bag can hold is 1kg.
2. cloud spring fermentation of black tea method according to claim 1, is characterized in that described fermentation time is 12h.
3. cloud spring fermentation of black tea method according to claim 1, it is characterized in that during the fermentation, the temperature in described fermentation cabin is 60 DEG C, and relative humidity is 80%.
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| Application Number | Priority Date | Filing Date | Title |
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| 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 |
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| 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 CN103907706A (en) | 2014-07-09 |
| CN103907706B true 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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| 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 |
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| CN103907706A (en) | 2014-07-09 |
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