CN103976044B - A kind of preparation method of Dark Green Tea and the Dark Green Tea of preparation thereof - Google Patents
A kind of preparation method of Dark Green Tea and the Dark Green Tea of preparation thereof Download PDFInfo
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Abstract
The present invention relates to Tea Processing technical field, particularly relate to a kind of preparation method of Dark Green Tea.The method completing, just rub, the first wet heap, rub again, after drying, through multiple wet, training is fragrant, to obtain final product.Make moisture distribution in tealeaves even by wet again, thus make the color and luster of Dark Green Tea glossy, neat and well spaced.By training perfume (or spice), tealeaves is heated evenly, thus makes the flavour of Dark Green Tea mellow, rosin soars, and tealeaves flavour and fragrance are coordinated more.
Description
Technical field
The present invention relates to Tea Processing technical field, particularly relate 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 not through the black tea of compacting.The thick leaf of profile bar is wealthy, and color and luster is dark brown glossy.Be the black tea in Anhua that raw material is made by Dark Green Tea, there is promoting digestion greasy and fall three high health-care effects.The sky that Dark Green Tea is generally used for pressing Fu-brick tea, black brick tea, ornamental slab for paving the floor tea, green brick tea and the basket of making fragment of brick shape to pack is sharp, 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, need comment fragrance and flavour in conjunction with wet.Smell dry fragrant there to be duration and degree of heating perfumed ribbon pine soot gas to be good, the duration and degree of heating is not enough or flue gas is too heavy more secondary, and thick old fragrance is humble or what have Exposure to Sunlight gas is poor.Have macerate rotten gas, stale etc. for bad.Comment flavour as well pure with soup taste, taste is slightly light or pained for poor.At the bottom of leaf with yellowish-brown band Blue green as well, be mingled with red autumnal leaves, green leaf person is secondary.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 craft to complete and machinery completes two kinds.At present normal adopt complete for drum-type machinery, temperature controls between 260 DEG C ~ 300 DEG C, and treat the soft silk floss of tealeaves and band viscosity, look turns dark green, matt, and green grass gas is eliminated, and fragrance shows, and folding slightly obstructs not easily broken, and uniformity, is the appropriateness that completes.
Just rub after finger completes and knead while hot, adopt progressively pressurization, gently to press, heavy after first light, weight hockets, and tealeaves is tentatively kneaded slivering, and tea juice overflows and invests surface, treats the slivering of tealeaves tender leaf, thick Lao Ye become wrinkle folded and slightly slivering time.
Wet piling up in traditional handicraft is the important step that black dark brown fragrance is formed.On back of the body window, clean ground, avoid direct sunlight, room temperature is 25 DEG C ~ 40 DEG C (25 DEG C of the bests), and relative humidity remains on about 80% ~ 90% (85% is best), and surface coverage wets the things such as cloth, with heat and moisture preserving.Occur the globule with tea base surface, leaf look becomes yellowish-brown from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into the heating of tea heap sensation, and tea group reduced viscosity, namely a dozen fall apart, and is wet heap appropriate.
Rub again refer to by wet heap appropriateness black tea tea base deblock after, again knead, rub and make the tight roll forming of tea bar, the time is generally 6 minutes ~ 8 minutes.
In traditional handicraft, when fine, directly drying is carried out in airing in the sunlight; During rainy weather, dryer (temperature 90 DEG C) is adopted to dry, within water content 10%.Or cure with moderate heat with the naked light of loose bavin on seven-star stove, treat tea stalk frangibility, it is can that hand pinches tealeaves pulverizable
But, only adopt once loose bavin naked light dry in traditional handicraft, 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 does not show, and obviously facilitation is not had to the conversion of tealeaves inclusion, 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 the invention provides Dark Green Tea prepared by method for raw material, greatly can shorten the time that the black tea finished product of preparation is used, enhance productivity.
The invention provides a kind of preparation method of Dark Green Tea, completing, just rub, the first wet heap, rub again, after drying, through multiple wet, training is fragrant, to obtain final product;
Multiple be wetly: get dried tealeaves and mix with water, second wet heap 10h ~ 20h;
Training perfume (or spice) is: wet tealeaves of learning from else's experience again is slightd after higher slice does the cooking in the heat that temperature is 110 DEG C ~ 130 DEG C, and stirring tealeaves to tealeaves temperature is 40 DEG C ~ 80 DEG C, cures 1h ~ 3h.
Method provided by the invention, makes moisture distribution in tealeaves even by wet again, thus makes the color and luster of Dark Green Tea glossy, neat and well spaced.
As preferably, in multiple wet, the mass ratio that dried tealeaves mixes with water is 100:5.
As preferably, the temperature of the second wet heap is 25 DEG C ~ 40 DEG C, and humidity is 80% ~ 90%.
Method provided by the invention, by training perfume (or spice), tealeaves is heated evenly, flavour is mellow, and rosin soars.
As preferably, train the loose bavin open firing that fragrant employing fat content is 20% ~ 40%.
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 fragrant employing seven-star stove.
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 is respectively 3cm to the thickness of layer 6.
As preferably, what layering was done the cooking is spaced apart 10min.
In an embodiment of the present invention, training perfume (or spice) is: select loose bavin naked light, wet tealeaves of learning from else's experience again is on the thin bamboo strip bed of 110 DEG C ~ 130 DEG C in temperature, with the stacking tealeaves of the thickness of every layer of 3cm ~ 5cm, the stacking one deck of every 10min, stacking 7 layers is altogether 40 DEG C ~ 80 DEG C to temperature, cure 1h ~ 3h, stir tealeaves once down on the whole.
Preferably, stir and be specially from seven-star stove afterbody, sequentially hook from bottom to top and turn over, upper strata tea is ploughed under lower floor, and lower floor's tea ploughs under upper strata.
Dark Green Tea prepared by preparation method provided by the invention.
The Dark Green Tea prepared the invention provides method is preparing the application in Hua-juan tea, Fu-brick tea, black brick tea, ornamental slab for paving the floor tea or sky point tea.
Hua-juan tea, Fu-brick tea, black brick tea, ornamental slab for paving the floor tea, sky point tea is 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 decides 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, after drying, through multiple wet, training is fragrant, to obtain final product.The method makes moisture distribution in tealeaves even by multiple wet, thus makes the color and luster of Dark Green Tea glossy, neat and well spaced.By training perfume (or spice), tealeaves is heated evenly, thus promotes the conversion of aroma substance in tealeaves, therefore, the Dark Green Tea flavour of preparation and fragrance are coordinated more.Further, adopt and the invention provides Dark Green Tea prepared by preparation method and greatly can 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, and rosin is obvious, in yellowish-brown at the bottom of leaf.
Detailed description of the invention
The invention provides a kind of preparation method of Dark Green Tea, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, 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 changes and combination not departing from content of the present invention, spirit and scope, realizes and applies the technology of the present invention.
The instrument that the present invention adopts is all common commercially available product, all can buy in market.Sanitation and hygiene, air circulation, free from extraneous odour and external dust are answered in the place of preparing Dark Green Tea.
Below in conjunction with embodiment, set forth the present invention further:
Embodiment 1 prepares Dark Green Tea with method provided by the invention
Complete: adopt drum-type machinery to complete, temperature controls between 260-300 DEG C, treat the soft silk floss of tealeaves and band viscosity, look turns dark green, matt, and green grass gas is eliminated, and fragrance shows, and the thick stalk of folding is not easily broken, and uniformity, be the appropriateness that completes.
Just rub: knead while hot after completing, adopt progressively pressurization, gently to press, heavy after first light, weight hockets, and tealeaves is tentatively kneaded slivering, and tea juice overflows and invests surface, treats the slivering of tealeaves tender leaf, thick Lao Ye become wrinkle folded and slightly slivering time.
Wet heap: this operation is the most key is also the important step that black dark brown fragrance is formed.Should select, on back of the body window, clean ground, to avoid direct sunlight, room temperature is 25-40 DEG C (25 DEG C of the bests), and relative humidity remains on about 80-90% (85% is best), and surface coverage wets the thing such as cloth or straw rain cape, with heat and moisture preserving.Occur the globule with tea base surface, leaf look becomes yellowish-brown from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into the heating of tea heap sensation, and tea group reduced viscosity, namely a dozen fall apart, and is wet heap appropriate.
Rub again: after being deblocked by the black tea tea base of wet heap appropriateness, again knead, rub and make the tight roll forming of tea bar, the time is generally 6-8 minute.
Dry: time fine, direct sun cured; During rainy weather, dryer (temperature 90 DEG C) is adopted to dry.
Multiple wet: dried Dark Green Tea to be mixed according to the mass ratio of 100:5 with water, makes it that Measuring Moisture Content of Tea is evenly distributed, color and luster is consistent.On back of the body window, clean ground, avoid in the environment of direct sunlight, indoor temperature is 25 DEG C ~ 40 DEG C, and indoor humidity is 80% ~ 90%.Wet heap 10h ~ 20h.
Training is fragrant: select loose bavin naked light stage casing fire to bake and bank up with earth and the tea base that adds up to turn over method again fragrant to carry out tealeaves training.Be specially: select loose bavin naked light stage casing fire to cure while the tealeaves that adds up, wet tealeaves of learning from else's experience again is on the thin bamboo strip bed of 110 DEG C 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 is respectively 3cm to the thickness of layer 6.After 20min from seven-star stove afterbody, sequentially hook from bottom to top and turn over, upper strata tea is ploughed under lower floor, and lower floor's tea ploughs under upper strata.When curing, tea temperature is at 40 DEG C ~ 80 DEG C, 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 controls between 260 DEG C ~ 300 DEG C, treat the soft silk floss of tealeaves and band viscosity, look turns dark green, matt, and green grass gas is eliminated, and fragrance shows, and the thick stalk of folding is not easily broken, and uniformity, be the appropriateness that completes.
Just rub: knead while hot after completing, adopt progressively pressurization, gently to press, heavy after first light, weight hockets, and tealeaves is tentatively kneaded slivering, and tea juice overflows and invests surface, treats the slivering of tealeaves tender leaf, thick Lao Ye become wrinkle folded and slightly slivering time.
Wet heap: this operation is the most key is also the important step that black dark brown fragrance is formed.Should select, on back of the body window, clean ground, to avoid direct sunlight, room temperature is 25 DEG C ~ 40 DEG C (25 DEG C of the bests), and relative humidity remains on about 80% ~ 90% (85% is best), and surface coverage wets the thing such as cloth or straw rain cape, with heat and moisture preserving.Occur the globule with tea base surface, leaf look becomes yellowish-brown from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into the heating of tea heap sensation, and tea group reduced viscosity, namely a dozen fall apart, and is wet heap appropriate.
Rub again: after being deblocked by the black tea tea base of wet heap appropriateness, again knead, rub and make the tight roll forming of tea bar, the time is generally 6-8 minute.
Dry: to adopt seven-star stove to cure, within water content 10%.
Multiple wet: dried Dark Green Tea to be mixed according to the mass ratio of 100:5 with water, makes it that Measuring Moisture Content of Tea is evenly distributed, color and luster is consistent.On back of the body window, clean ground, avoid in the environment of direct sunlight, indoor temperature is 25 DEG C ~ 40 DEG C, and indoor humidity is 80% ~ 90%.Wet heap 10h ~ 20h.
Training is fragrant: select loose bavin naked light stage casing fire to bake and bank up with earth and the tea base that adds up to turn over method again fragrant to carry out tealeaves training.Be specially: select loose bavin naked light stage casing fire to cure while the tealeaves that adds up, wet tealeaves of learning from else's experience again is on the thin bamboo strip bed of 130 DEG C 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 is respectively 3cm to the thickness of layer 6.After 20min from seven-star stove afterbody, sequentially hook from bottom to top and turn over, upper strata tea is ploughed under lower floor, and lower floor's tea ploughs under upper strata.When curing, tea temperature is at 40 DEG C ~ 80 DEG C, and the time is 1h ~ 3h.
Comparative example 1 prepares Dark Green Tea in the conventional way
Complete: adopt drum-type machinery to complete, temperature controls between 260 DEG C ~ 300 DEG C, treat the soft silk floss of tealeaves and band viscosity, look turns dark green, matt, and green grass gas is eliminated, and fragrance shows, and the thick stalk of folding is not easily broken, and uniformity, be the appropriateness that completes.
Just rub: knead while hot after completing, adopt progressively pressurization, gently to press, heavy after first light, weight hockets, and tealeaves is tentatively kneaded slivering, and tea juice overflows and invests surface, treats the slivering of tealeaves tender leaf, thick Lao Ye become wrinkle folded and slightly slivering time.
Wet heap: this operation is the most key is also the important step that black dark brown fragrance is formed.Should select, on back of the body window, clean ground, to avoid direct sunlight, room temperature is 25 DEG C ~ 40 DEG C (25 DEG C of the bests), and relative humidity remains on about 80% ~ 90% (85% is best), and surface coverage wets the thing such as cloth or straw rain cape, with heat and moisture preserving.Occur the globule with tea base surface, leaf look becomes yellowish-brown from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into the heating of tea heap sensation, and tea group reduced viscosity, namely a dozen fall apart, and is wet heap appropriate.
Rub again: after being deblocked by the black tea tea base of wet heap appropriateness, again knead, rub and make the tight roll forming of tea bar, the time is generally 6-8 minute.
Dry: to adopt seven-star stove to cure.Make tea color graduate into corvinus, have unique pine smoky flavour, water content of tea is within 10%.
Comparative example 2 prepares Dark Green Tea in the conventional way
Complete: adopt drum-type machinery to complete, temperature controls between 260 DEG C ~ 300 DEG C, treat the soft silk floss of tealeaves and band viscosity, look turns dark green, matt, and green grass gas is eliminated, and fragrance shows, and the thick stalk of folding is not easily broken, and uniformity, be the appropriateness that completes.
Just rub: knead while hot after completing, adopt progressively pressurization, gently to press, heavy after first light, weight hockets, and tealeaves is tentatively kneaded slivering, and tea juice overflows and invests surface, treats the slivering of tealeaves tender leaf, thick Lao Ye become wrinkle folded and slightly slivering time.
Wet heap: this operation is the most key is also the important step that black dark brown fragrance is formed.Should select, on back of the body window, clean ground, to avoid direct sunlight, room temperature is 25 DEG C ~ 40 DEG C (25 DEG C of the bests), and relative humidity remains on about 80% ~ 90% (85% is best), and surface coverage wets the thing such as cloth or straw rain cape, with heat and moisture preserving.Occur the globule with tea base surface, leaf look becomes yellowish-brown from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into the heating of tea heap sensation, and tea group reduced viscosity, namely a dozen fall apart, and is wet heap appropriate.
Rub again: after being deblocked by the black tea tea base of wet heap appropriateness, again knead, rub and make the tight roll forming of tea bar, the time is generally 6 ~ 8 minutes.
Dry: time fine, direct sun cured; During rainy weather, dryer (temperature 90 DEG C) is adopted to dry, within water content 10%.
Embodiment 4 the invention provides Dark Green Tea sensory evaluation prepared by method
The method provided with reference to GB GB/T23776-2009 carries out sensory evaluation to Dark Green Tea prepared by the present invention.Random selecting 10 professional persons carry out sensory evaluation, and evaluate and adopt 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
Average is got to evaluation score, 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 score | |
| 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 |
Can be found out by sensory evaluation, the Dark Green Tea provided in comparative example 1 ~ 2 the not enough and perfume (or spice) that slightly ferments of fragrance, soup look orange owes bright, and 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, and its color and luster can be made 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 (4)
1. a preparation method for Dark Green Tea, is characterized in that, completing, just rub, the first wet heap, rub again, after drying, through multiple wet, roasting is fragrant, to obtain final product;
Described drying is specially: time fine, direct sun cured; During rainy weather, adopt the 90 DEG C of oven dry of dryer temperature; Or adopt seven-star stove to cure; After dry, water content of tea is within 10%;
Describedly multiple be wetly: get dried tealeaves and mix with water, the two mass ratio is 100:5, through second wet heap 10h ~ 20h; The temperature of the second wet heap is 25 DEG C ~ 40 DEG C, and humidity is 80% ~ 90%;
Described roasting perfume (or spice) is: wet tealeaves of learning from else's experience again is slightd after higher slice does the cooking in the heat that temperature is 110 DEG C ~ 130 DEG C, and stirring tealeaves to tealeaves temperature is 40 DEG C ~ 80 DEG C, cures 1h ~ 3h.
2. preparation method as claimed in claim 1, is characterized in that, described roasting fragrant employing fat content is the loose bavin open firing of 20% ~ 40%.
3. preparation method as claimed in claim 1, it is characterized in that, described layering is done the cooking and is divided into 7 layers, every layer of 3cm ~ 5cm.
4. preparation method as claimed in claim 1, it is characterized in that, what described layering was done the cooking is spaced apart 10min.
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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 |
| 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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| CN101138368B (en) * | 2007-08-30 | 2011-09-21 | 中国科学院昆明植物研究所 | Pu-er ripe tea pile-after-fermentation producing method |
| CN103053726B (en) * | 2013-02-19 | 2014-01-29 | 四川省茶业集团股份有限公司 | Dynamic black tea fermentation process |
| CN103262919A (en) * | 2013-06-17 | 2013-08-28 | 湖南省茶叶研究所 | Processing method for improving quality of Tianjian raw dark green tea |
| CN103493916B (en) * | 2013-09-26 | 2016-03-02 | 谢大高 | Black tea of secondary fermentation and preparation method and apparatus thereof |
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