CN103976044A - Method for preparing raw dark green tea and raw dark green tea prepared by method - Google Patents
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Abstract
The invention relates to the technical field of processing of tea, and particularly relates to a method for preparing raw dark green tea. The method comprises the following steps: remoistening and baking after killing out, primarily kneading, carrying out pile fermentation for the first time, re-kneading and drying, so as to obtain the raw dark green tea. The moisture is evenly distributed in the tea in a remoistening manner, so that the raw dark green tea is lubricating and even and orderly in color and luster. The tea is evenly heated in the baking manner, so that the raw dark green tea is mellow in taste, rosin flies, and the taste and the fragrance of the tea are more coordinated.
Description
Technical field
The present invention relates to Tea Processing technical field, relate in particular to a kind of preparation method of Dark Green Tea and the Dark Green Tea of preparation thereof.
Background technology
Dark Green Tea refers to the not black tea through suppressing.The thick leaf of profile bar is wealthy, and color and luster is dark brown glossy.By Dark Green Tea, be the black tea in Anhua that raw material is made, there is promoting digestion greasy and fall three high health-care effects.Dark Green Tea be generally used for pressing Fu brick tea, black brick tea, ornamental slab for paving the floor tea, green brick tea and the basket packing make fragment of brick shape sky point, tribute is sharp, life is sharp.Therefore, the quality of Dark Green Tea, directly affects the quality of black tea finished product.
The sensory evaluation of high-quality black gross tea, except profile, needs in conjunction with wet fragrance and the flavour commented.Smell dry fragrant take have duration and degree of heating perfumed ribbon pine soot gas as good, duration and degree of heating deficiency or flue gas are too heavy time, thick old fragrance is humble or what have Exposure to Sunlight gas is poor.Have macerate rotten gas, stale etc. for bad.Comment flavour with soup taste pure for well, taste is thick light or pained for poor.At the bottom of leaf with yellowish-brown band Blue green for well, be mingled with red autumnal leaves, green leaf person for time.The organoleptic quality of Dark Green Tea is mainly subject to the impact of its preparation method.
Traditional Dark Green Tea preparation method comprises and completes, just rubs, wet heap, rubs up dry five processes again.Wherein:
Fixing method divides manual completing to complete two kinds with machinery.At present normal adopt for drum-type machinery completes, temperature is controlled between 260 ℃～300 ℃, treats the soft silk floss of tealeaves and band viscosity, it is dark green that look turns, tarnish, green grass gas is eliminated, fragrance shows, folding slightly obstructs not easily broken, and uniformity, is the appropriateness that completes.
Just rub after referring to complete and knead while hot, adopt progressively pressurization, take and gently press as main, heavy after first light, weight hockets, and tealeaves is tentatively kneaded to slivering, and tea juice overflows and invests surface, treats the slivering of tealeaves tender leaf, and thick Lao Ye becomes wrinkle folded and slightly during slivering.
Wet piling up in traditional handicraft is the important step that black dark brown fragrance forms.On back of the body window, clean ground, avoid direct sunlight, the thing such as room temperature is 25 ℃～40 ℃ (25 ℃ of the bests), and relative humidity remains on 80%～90% left and right (85% the best), the wet cloth of surface coverage, with heat and moisture preserving.With tea base surface, occur the globule, leaf look becomes yellowish-brownly from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into tea heap sensation heating, tea group reduced viscosity, and a dozen are loose, are wet heap appropriate.
After rubbing again and referring to the black tea tea base of wet heap appropriateness to deblock, again knead, rub make the tight roll forming of tea bar, time be generally 6 minutes～8 minutes.
In traditional handicraft, when fine, directly under daylight, airing is dried; During rainy weather, adopt dryer (90 ℃ of temperature) to dry, in water content 10%.Or the naked light with loose bavin on seven-star kitchen range cures with moderate heat, treat tea stalk frangibility, it is can that hand is pinched tealeaves pulverizable
Yet, in traditional handicraft, only adopt once loose bavin naked light dry, and use roasting and disposable upper roasting on the cold thin bamboo strip, it is irregular that this can make tealeaves be heated, cause tea color not dark brown moist, flavour is dense and partially puckery, and rosin is not aobvious, and the conversion of tealeaves inclusion is not had to very significantly facilitation, and then affect the organoleptic quality of product.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of preparation method of Dark Green Tea and the Dark Green Tea of preparation thereof, and Dark Green Tea prepared by method provided by the invention is dark brown moist, and rosin is remarkable.And Dark Green Tea prepared by the method for the invention provides of take is raw material, can greatly shorten the black tea finished product time used of preparation, enhance productivity.
The invention provides a kind of preparation method of Dark Green Tea, completing, just rub, the first wet heap, rub again, dry after, through multiple wet, training is fragrant, obtain;
Multiple be wetly: get dried tealeaves and mix with water, second wet heap 10h～20h;
Training perfume (or spice) is: after the heat that the wet tealeaves of learning from else's experience is again 110 ℃～130 ℃ in temperature is slightd higher slice and done the cooking, stirring tealeaves to tealeaves temperature is 40 ℃～80 ℃, cures 1h～3h.
Method provided by the invention, by the wet moisture distribution that makes in tealeaves is even again, thereby makes the color and luster of Dark Green Tea glossy, neat and well spaced.
As preferably, multiple wet in, the mass ratio that dried tealeaves mixes with water is 100:5.
As preferably, the temperature of the second wet heap is 25 ℃～40 ℃, and humidity is 80%～90%.
Method provided by the invention, is heated evenly tealeaves by training perfume (or spice), and flavour is mellow, and rosin soars.
As preferably, train the fragrant loose bavin open firing that fat content is 20%～40% that adopts.
Preferably, loose bavin is Chinese pine.
Chinese pine (Pinus tabuliformis) is Pinaceae Pinus needle aiphyllium.Pine bavin naked light refers to adopt pine as burning things which may cause a fire disaster, treats the naked light that firewood sufficient combustion obtains.
Preferred, in preparation method provided by the invention, loose bavin is the domestic institute in Anhua County produce oil pine.
As preferably, train the fragrant seven-star kitchen range that adopts.
As preferably, layering is done the cooking and is divided into 7 layers, every layer of 3cm～5cm.
Preferably, the thickness of ground floor is 5cm, and the thickness of layer 7 is 5cm, and the second layer to the thickness of layer 6 is respectively 3cm.
As preferably, layering is done the cooking is spaced apart 10min.
In an embodiment of the present invention, training perfume (or spice) is: select loose bavin naked light, the wet tealeaves of learning from else's experience is again on the thin bamboo strip bed of 110 ℃～130 ℃ in temperature, the stacking tealeaves of thickness with every layer of 3cm～5cm, the stacking one deck of every 10min, stacking 7 layers altogether, to temperature be 40 ℃～80 ℃, cure 1h～3h, stir tealeaves once down on the whole.
Preferably, stir and be specially from seven-star kitchen range afterbody, order hooks and turns over from bottom to top successively, and upper strata tea is ploughed under to lower floor, and lower floor's tea ploughs under upper strata.
Dark Green Tea prepared by preparation method provided by the invention.
The invention provides Dark Green Tea prepared by the method application in preparing Hua-juan tea, Fu brick tea, black brick tea, ornamental slab for paving the floor tea or day sharp tea.
Hua-juan tea, Fu brick tea, black brick tea, ornamental slab for paving the floor tea, day sharp tea are the principal item of the black tea in Anhua, and Dark Green Tea is the primary raw material of the black tea in preparation Anhua, and its quality is determining the quality of the black tea in Anhua.The invention provides a kind of preparation method of Dark Green Tea, completing, just rub, the first wet heap, rub again, dry after, through multiple wet, training is fragrant, obtain.The method is by the wet moisture distribution that makes in tealeaves is even again, thereby makes the color and luster of Dark Green Tea glossy, neat and well spaced.By training perfume (or spice), tealeaves is heated evenly, thereby promotes the conversion of aroma substance in tealeaves, therefore, Dark Green Tea flavour and the fragrance of preparation are coordinated more.And, adopt to the invention provides Dark Green Tea prepared by preparation method and can greatly shorten the fermentation time in the black tea in preparation Anhua.Analyses Methods for Sensory Evaluation Results shows: the invention provides to the Dark Green Tea millet paste prepared of method orange red bright, flavour is mellow, rosin is obvious, is yellowish-brown at the bottom of leaf.
The specific embodiment
The invention provides a kind of preparation method of Dark Green Tea, those skilled in the art can use for reference content herein, suitably improve technological parameter and realize.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the artly, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can change methods and applications herein or suitably change and combination within not departing from content of the present invention, spirit and scope, realizes and apply the technology of the present invention.
The instrument that the present invention adopts is all common commercially available product, all can buy in market.Prepare the place of Dark Green Tea and answer sanitation and hygiene, circulation of air, free from extraneous odour and external dust.
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1 prepares Dark Green Tea with method provided by the invention
Complete: adopt drum-type machinery to complete, temperature is controlled between 260-300 ℃, treat the soft silk floss of tealeaves and band viscosity, it is dark green that look turns, tarnish, and green grass gas is eliminated, and fragrance shows, and the thick stalk of folding is not easily broken, and uniformity, is the appropriateness that completes.
Just rub: after completing, knead while hot, adopt progressively pressurization, take and gently press as main, heavy after first light, weight hockets, and tealeaves is tentatively kneaded to slivering, and tea juice overflows and invests surface, treats the slivering of tealeaves tender leaf, thick Lao Ye becomes wrinkle folded and slightly during slivering.
Wet heap: this operation is the most key is also the important step that black dark brown fragrance forms.Should be chosen in the ground of back of the body window, cleaning, avoid direct sunlight, room temperature is 25-40 ℃ (25 ℃ of the bests), and relative humidity remains on 80-90% left and right (85% the best), and the things such as the wet cloth of surface coverage or straw rain cape, with heat and moisture preserving.With tea base surface, occur the globule, leaf look becomes yellowish-brownly from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into tea heap sensation heating, tea group reduced viscosity, and a dozen are loose, are wet heap appropriate.
Rub again: after the black tea tea base of wet heap appropriateness is deblocked, again knead, rub and make the tight roll forming of tea bar, the time is generally 6-8 minute.
Dry: when fine, direct sun cured; During rainy weather, adopt dryer (90 ℃ of temperature) to dry.
Multiple wet: by dried Dark Green Tea with water according to the mass ratio mixing of 100:5, make it that Measuring Moisture Content of Tea is evenly distributed, color and luster is consistent.On the ground of back of the body window, cleaning, to avoid in the environment of direct sunlight, indoor temperature is 25 ℃～40 ℃, indoor humidity is 80%～90%.Wet heap 10h～20h.
Training is fragrant: select loose bavin naked light stage casing fire bake and bank up with earth and add up tea base again the method for turning over to carry out tealeaves training fragrant.Be specially: select loose bavin naked light stage casing fire while curing cumulative tealeaves, the wet tealeaves of learning from else's experience is again on the thin bamboo strip bed of 110 ℃ in temperature, the stacking one deck of every 10min, stacking 7 layers altogether, wherein, the thickness of ground floor is 5cm, the thickness of layer 7 is 5cm, and the second layer to the thickness of layer 6 is respectively 3cm.After 20min, from seven-star kitchen range afterbody, order hooks and turns over from bottom to top successively, and upper strata tea is ploughed under to lower floor, and lower floor's tea ploughs under upper strata.While curing, tea temperature is at 40 ℃～80 ℃, and the time is 1h～3h.
Embodiment 2 prepares Dark Green Tea with method provided by the invention
Complete: adopt drum-type machinery to complete, temperature is controlled between 260 ℃～300 ℃, treat the soft silk floss of tealeaves and band viscosity, it is dark green that look turns, tarnish, and green grass gas is eliminated, and fragrance shows, and the thick stalk of folding is not easily broken, and uniformity, is the appropriateness that completes.
Just rub: after completing, knead while hot, adopt progressively pressurization, take and gently press as main, heavy after first light, weight hockets, and tealeaves is tentatively kneaded to slivering, and tea juice overflows and invests surface, treats the slivering of tealeaves tender leaf, thick Lao Ye becomes wrinkle folded and slightly during slivering.
Wet heap: this operation is the most key is also the important step that black dark brown fragrance forms.Should be chosen in the ground of back of the body window, cleaning, avoid direct sunlight, room temperature is 25 ℃～40 ℃ (25 ℃ of the bests), and relative humidity remains on 80%～90% left and right (85% the best), and the things such as the wet cloth of surface coverage or straw rain cape, with heat and moisture preserving.With tea base surface, occur the globule, leaf look becomes yellowish-brownly from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into tea heap sensation heating, tea group reduced viscosity, and a dozen are loose, are wet heap appropriate.
Rub again: after the black tea tea base of wet heap appropriateness is deblocked, again knead, rub and make the tight roll forming of tea bar, the time is generally 6-8 minute.
Dry: to adopt seven-star kitchen range to cure, in water content 10%.
Multiple wet: by dried Dark Green Tea with water according to the mass ratio mixing of 100:5, make it that Measuring Moisture Content of Tea is evenly distributed, color and luster is consistent.On the ground of back of the body window, cleaning, to avoid in the environment of direct sunlight, indoor temperature is 25 ℃～40 ℃, indoor humidity is 80%～90%.Wet heap 10h～20h.
Training is fragrant: select loose bavin naked light stage casing fire bake and bank up with earth and add up tea base again the method for turning over to carry out tealeaves training fragrant.Be specially: select loose bavin naked light stage casing fire while curing cumulative tealeaves, the wet tealeaves of learning from else's experience is again on the thin bamboo strip bed of 130 ℃ in temperature, the stacking one deck of every 10min, stacking 7 layers altogether, wherein, the thickness of ground floor is 5cm, the thickness of layer 7 is 5cm, and the second layer to the thickness of layer 6 is respectively 3cm.After 20min, from seven-star kitchen range afterbody, order hooks and turns over from bottom to top successively, and upper strata tea is ploughed under to lower floor, and lower floor's tea ploughs under upper strata.While curing, tea temperature is at 40 ℃～80 ℃, and the time is 1h～3h.
Comparative example 1 is prepared Dark Green Tea with conventional method
Complete: adopt drum-type machinery to complete, temperature is controlled between 260 ℃～300 ℃, treat the soft silk floss of tealeaves and band viscosity, it is dark green that look turns, tarnish, and green grass gas is eliminated, and fragrance shows, and the thick stalk of folding is not easily broken, and uniformity, is the appropriateness that completes.
Just rub: after completing, knead while hot, adopt progressively pressurization, take and gently press as main, heavy after first light, weight hockets, and tealeaves is tentatively kneaded to slivering, and tea juice overflows and invests surface, treats the slivering of tealeaves tender leaf, thick Lao Ye becomes wrinkle folded and slightly during slivering.
Wet heap: this operation is the most key is also the important step that black dark brown fragrance forms.Should be chosen in the ground of back of the body window, cleaning, avoid direct sunlight, room temperature is 25 ℃～40 ℃ (25 ℃ of the bests), and relative humidity remains on 80%～90% left and right (85% the best), and the things such as the wet cloth of surface coverage or straw rain cape, with heat and moisture preserving.With tea base surface, occur the globule, leaf look becomes yellowish-brownly from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into tea heap sensation heating, tea group reduced viscosity, and a dozen are loose, are wet heap appropriate.
Rub again: after the black tea tea base of wet heap appropriateness is deblocked, again knead, rub and make the tight roll forming of tea bar, the time is generally 6-8 minute.
Dry: to adopt seven-star kitchen range to cure.Make tea color graduate into corvinus, have unique pine smoky flavour, tealeaves water content is in 10%.
Comparative example 2 is prepared Dark Green Tea with conventional method
Complete: adopt drum-type machinery to complete, temperature is controlled between 260 ℃～300 ℃, treat the soft silk floss of tealeaves and band viscosity, it is dark green that look turns, tarnish, and green grass gas is eliminated, and fragrance shows, and the thick stalk of folding is not easily broken, and uniformity, is the appropriateness that completes.
Just rub: after completing, knead while hot, adopt progressively pressurization, take and gently press as main, heavy after first light, weight hockets, and tealeaves is tentatively kneaded to slivering, and tea juice overflows and invests surface, treats the slivering of tealeaves tender leaf, thick Lao Ye becomes wrinkle folded and slightly during slivering.
Wet heap: this operation is the most key is also the important step that black dark brown fragrance forms.Should be chosen in the ground of back of the body window, cleaning, avoid direct sunlight, room temperature is 25 ℃～40 ℃ (25 ℃ of the bests), and relative humidity remains on 80%～90% left and right (85% the best), and the things such as the wet cloth of surface coverage or straw rain cape, with heat and moisture preserving.With tea base surface, occur the globule, leaf look becomes yellowish-brownly from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into tea heap sensation heating, tea group reduced viscosity, and a dozen are loose, are wet heap appropriate.
Rub again: after the black tea tea base of wet heap appropriateness is deblocked, again knead, rub and make the tight roll forming of tea bar, the time is generally 6～8 minutes.
Dry: when fine, direct sun cured; During rainy weather, adopt dryer (90 ℃ of temperature) to dry, in water content 10%.
Embodiment 4 the invention provides Dark Green Tea sensory evaluation prepared by method
The Dark Green Tea that the method providing with reference to GB GB/T23776-2009 is prepared the present invention carries out sensory evaluation.Choose at random 10 professional persons and carry out sensory evaluation, evaluate and adopt the blind mode of commenting to carry out, evaluation criterion is as shown in table 1:
Table 1 Dark Green Tea quality comment and each quality factor grade form
Evaluation score is got to average, the results are shown in Table 2:
Table 2 the invention provides Dark Green Tea Analyses Methods for Sensory Evaluation Results prepared by method
| ? | Profile | Soup look | Fragrance | Flavour | At the bottom of leaf | Total points |
| Comparative example 1 | 91 | 86 | 90 | 89 | 88 | 89.1 |
| Comparative example 2 | 92 | 85 | 86 | 85 | 90 | 87.15 |
| Embodiment 1 | 93 | 90 | 95 | 92 | 93 | 92.75 |
| Embodiment 2 | 94 | 90 | 96 | 92 | 93 | 93.2 |
By sensory evaluation, can find out, the Dark Green Tea providing in comparative example 1～2 fragrance not enough and slightly fermentation is fragrant, soup look orange owes bright, flavour is also partially puckery; And the fragrance of the Dark Green Tea that the embodiment of the present invention 1～2 provides shows obvious rosin, and soup look orange red is bright, flavour alcohol and.This shows to adopt method provided by the invention to prepare Dark Green Tea, can make its color and luster glossy, neat and well spaced, and flavour is mellow, and rosin soars.
Below be only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (8)
1. a preparation method for Dark Green Tea, is characterized in that, completing, just rub, the first wet heap, rub again, dry after, through multiple wet, training is fragrant, obtain;
Describedly multiple be wetly: get dried tealeaves and mix with water, through second wet heap 10h～20h;
Described training perfume (or spice) is: after the heat that the wet tealeaves of learning from else's experience is again 110 ℃～130 ℃ in temperature is slightd higher slice and done the cooking, stirring tealeaves to tealeaves temperature is 40 ℃～80 ℃, cures 1h～3h.
2. preparation method as claimed in claim 1, is characterized in that, described multiple wet in, the mass ratio that described dried tealeaves mixes with water is 100:5.
3. preparation method as claimed in claim 1, is characterized in that, the temperature of described the second wet heap is 25 ℃～40 ℃, and humidity is 80%～90%.
4. preparation method as claimed in claim 1, is characterized in that, the loose bavin open firing that the fragrant employing of described training fat content is 20%～40%.
5. preparation method as claimed in claim 1, is characterized in that, described layering is done the cooking and is divided into 7 layers, every layer of 3cm～5cm.
6. preparation method as claimed in claim 1, is characterized in that, described layering is done the cooking is spaced apart 10min.
7. the Dark Green Tea that prepared by preparation method as claimed in claim 1.
8. the application of the Dark Green Tea that prepared by preparation method as claimed in claim 1 in preparing Hua-juan tea, Fu brick tea, black brick tea, ornamental slab for paving the floor tea or day sharp tea.
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| CN104336198A (en) * | 2014-03-07 | 2015-02-11 | 湖北汉家刘氏茶业股份有限公司 | Heat fermentation technology of black Fu tea |
| CN104365889A (en) * | 2014-12-02 | 2015-02-25 | 湖南省白沙溪茶厂股份有限公司 | Dark tippy tea and method for manufacturing same |
| CN104365896A (en) * | 2014-12-08 | 2015-02-25 | 湖南中茶茶业有限公司 | Method for manufacturing Fu brick tea and loose-tea wooden mold |
| CN105475549A (en) * | 2015-12-14 | 2016-04-13 | 中茶湖南安化第一茶厂有限公司 | Raw dark green tea, preparing method of raw dark green tea and dark green tea |
| CN107319034A (en) * | 2017-08-09 | 2017-11-07 | 安化县清山源茶叶有限公司 | A kind of Hua-juan tea and preparation method thereof |
| CN107927213A (en) * | 2017-12-05 | 2018-04-20 | 湖南省碧丹溪茶业有限公司 | Its one-time formed processing method of sharp tea and products thereof |
| CN109122958A (en) * | 2018-11-09 | 2019-01-04 | 长沙湘丰智能装备股份有限公司 | A kind of Dark Green Tea automates just production line processed and production technology |
| CN109497175A (en) * | 2018-11-27 | 2019-03-22 | 缪石雄 | A kind of micro- fermentation of flowers and fruits odor type, the preparation process of azymic tea and green tea, white tea |
| CN111149879A (en) * | 2020-03-06 | 2020-05-15 | 中茶湖南安化第一茶厂有限公司 | Raw dark green tea and preparation process thereof |
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| CN104336198A (en) * | 2014-03-07 | 2015-02-11 | 湖北汉家刘氏茶业股份有限公司 | Heat fermentation technology of black Fu tea |
| CN104365889A (en) * | 2014-12-02 | 2015-02-25 | 湖南省白沙溪茶厂股份有限公司 | Dark tippy tea and method for manufacturing same |
| CN104365896A (en) * | 2014-12-08 | 2015-02-25 | 湖南中茶茶业有限公司 | Method for manufacturing Fu brick tea and loose-tea wooden mold |
| CN105475549A (en) * | 2015-12-14 | 2016-04-13 | 中茶湖南安化第一茶厂有限公司 | Raw dark green tea, preparing method of raw dark green tea and dark green tea |
| CN107319034A (en) * | 2017-08-09 | 2017-11-07 | 安化县清山源茶叶有限公司 | A kind of Hua-juan tea and preparation method thereof |
| CN107927213A (en) * | 2017-12-05 | 2018-04-20 | 湖南省碧丹溪茶业有限公司 | Its one-time formed processing method of sharp tea and products thereof |
| CN107927213B (en) * | 2017-12-05 | 2021-02-23 | 湖南省碧丹溪茶业有限公司 | Processing method for one-step forming of Tianjian tea and product thereof |
| CN109122958A (en) * | 2018-11-09 | 2019-01-04 | 长沙湘丰智能装备股份有限公司 | A kind of Dark Green Tea automates just production line processed and production technology |
| CN109497175A (en) * | 2018-11-27 | 2019-03-22 | 缪石雄 | A kind of micro- fermentation of flowers and fruits odor type, the preparation process of azymic tea and green tea, white tea |
| CN111149879A (en) * | 2020-03-06 | 2020-05-15 | 中茶湖南安化第一茶厂有限公司 | Raw dark green tea and preparation process thereof |
| CN112314736A (en) * | 2020-11-30 | 2021-02-05 | 中茶湖南安化第一茶厂有限公司 | Tianjian tea and preparation process thereof |
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