CN103988929B - A kind of processing method of characteristic black tea - Google Patents

A kind of processing method of characteristic black tea Download PDF

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CN103988929B
CN103988929B CN201410223703.0A CN201410223703A CN103988929B CN 103988929 B CN103988929 B CN 103988929B CN 201410223703 A CN201410223703 A CN 201410223703A CN 103988929 B CN103988929 B CN 103988929B
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leaf
fermentation
tea
carry
black tea
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CN103988929A (en
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袁海波
江用文
尹军峰
邓余良
许勇泉
陈根生
汪芳
陈建新
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Tea Research Institute Chinese Academy of Agricultural Sciences
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Tea Research Institute Chinese Academy of Agricultural Sciences
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Abstract

The invention provides a kind of processing method of characteristic black tea, be that the fresh leaf just opened up of 1 bud 1 leaf-1 bud 2 leaf is for raw material with leaflet kind tenderness, hot blast+combined type means of naturally withering are adopted to carry out withering operation, add a certain amount of fermented juice after withering leaf gently rubs process and carry out hot fermentation operation in low temperature oxygenation, carry out drying by special drying mode subsequently, obtain finally by low temperature Titian and there is the sweet and pure black tea product of special flowers and fruits fragrance, flavour.The present invention drinks well by tea product, smelling good, for the purpose of price material benefit, conventional process techniques is improved, optimizes, special process is incorporated overall work flow, the advantage of endoplasm local flavor and cost performance is promoted, for consumer provides the Quality type black tea processing method with flowers and fruits perfume (or spice) in the material benefit of a kind of price, mellow, the fragrance of flavour.

Description

A kind of processing method of characteristic black tea
Technical field
The invention belongs to food processing technology field, relate to Tea Processing technology, particularly relate to a kind of processing method of characteristic black tea.
Background technology
Tealeaves is a kind of hobby sex-health type beverage.Along with the continuous lifting of people's living standard and consumption concept, whether excellent the endoplasm such as tea aroma, mouthfeel local flavor is will become consumer and select the most important condition of teas.
Black tea is one of six large teas, mainly comprises three classes such as souchong, congou tea and red fannings.With regard to profile, red fannings belongs to the fannings shape after chopping up, and souchong and congou tea all belong to strip.With regard to Manufacturing Techniques, current black tea fabrication processing is mainly fresh leaf--fermentation-drying of withering-knead, according to the Different Red fannings kneading technique from have both all the other obviously different, what red fannings adopted mainly rubs incision technology, utilize specific equipment to be cut into pieces by fresh leaf, and then carry out fermenting and drying operation; Souchong, congou tea are all adopt kneading machine to carry out rolling shaping operation, the main distinction between the two and between different classes of congou tea be fresh leaf (as kind, tenderness etc.), attenuation degree (can bring in various degree as delicate fragrance, the fragrance of a flower, the specific special favor such as fragrant and sweet) and drying aroma-improving (difference of mouthfeel and fragrance can be caused) technological parameter different.
In the last few years, along with the rise of black tea heat, increasing tea-enterprise is put in the middle of the making of black tea product, but between enterprise, the black tea processing technology phenomenon that duplicates is comparatively obvious, tea making new technology, new technology incorporate less, constrain the sustainable development of black tea industry to a certain extent.And along with the gradual perfection of the continuous enhancing realized along with health of people and consumption concept, tealeaves is as the recurrence of the most basic characteristic of drink, there is mellow mouthfeel, the economy type black tea of " drink well, smelling good " of invigorating, comfortable, durable aroma feature will more and more be subject to the favor of expert and consumers in general, and its process technology also becomes the focus of Tea Science personnel research.
Summary of the invention
The object of this invention is to provide the processing method of middle a kind of characteristic black tea, realized by following steps:
(1) select the tea tree breed of leaflet kind (large leaf tea tree breed is improper), tenderness is the fresh leaf that 1 bud 1 leaf-1 bud 2 leaf is just opened up is make raw material;
(2) adopt hot blast+natural combined type mode of withering to wither process to fresh leaf, withering degree is heavier; Hot blast withers operation Pilochun (a green tea) drying plant (Quzhou Lv Feng Machinery Co., Ltd. produce 6CHP-941 type Pilochun (a green tea) curer), and temperature is arranged on 40-50 DEG C, and air quantity arranges little shelves, and hot blast withers processing time 20-30min, and moisture content is to 62-65%; Carry out nature subsequently again to wither operation, naturally wither be positioned over controlled temperature control wet wither between (the stand azure sky gas disposal unit produced by Yuyao Yao Jiangyuan tealeaves Cha Ji Co., Ltd carries out ambient temperature and humidity adjustment; 22 DEG C-24 DEG C/RH80-90%) in, to fresh leaf moisture content about 58-60%;
(3) (the 6CR-55 type kneading machine that Zhejiang Sunyoung Machinery Co., Ltd. produces) process is kneaded to withering leaf, gently to rub, kneading time about 60min, gently to rub, overflowing to there being tea juice.Kneading in leaf the fermentation juice adding about 1%, after mixing, carry out fermentation process;
(4) knead leaf to put into fermenting cellar and carry out fermentation process, fermentation adopts hot mode in low temperature oxygenation.Fermenting cellar environmental condition (the Temperature and Humidity Control fermentation machine produced by Yuyao Yao Jiangyuan tealeaves Cha Ji Co., Ltd carries out environmental modulation) controls at temperature 24-26 DEG C, humidity 85-90%, operation process continues to pass into oxygen to fermenting cellar, make its oxygen concentration comparatively high nearly 1 times of conventional sense, fermentation disappears in goods delicate fragrance, has the light fragrance of a flower to be mingled with fruital and appears and can terminate;
(5) drying mode (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces) is adopted to carry out just drying to fermentated leaves, after first baking leaf cooling, upper Pilochun (a green tea) dryer carries out two bakings, to just dry leaf with operations such as the fruit peel slags be wrapped in gauze, roasting fire foot is dry.
(6) sufficient cured leaf is positioned over shady and cool place 3-5 days, subsequently carrying out Titian by soft bake mode (hand-held basketwork brazier charcoal fire cures), to obtain preferably fruital special favor.
Wherein, being produced as follows of fermentation juice: will squeezer be adopted after apples peeling to squeeze the juice to apple, add 5 times of pure water in cider, carries out filtering rear formation fermentation juice with 200 order filter bags.Subsequently the pomace after squeezing the juice and apple skin are dried naturally rear gauze to be wrapped to form fruit peel slag and to may be used for curing body note.
Another object of the present invention is to provide the application of described method in characteristic black tea processing preparation.
The inventive method complies with modern Tea Consumption theory and consumption tide, start with from the fresh leaf of specific tenderness, by improving and optimizating conventional machining process technology, special process is incorporated black tea work flow, by organic assembling of traditional handicraft and special process, integration and perfect, for consumer provides the material benefit of a kind of price, flavor quality aspect has flowers and fruits perfume (or spice), the black tea product of mellow in taste.The present invention be drink well by tea product, smelling good, for the purpose of price material benefit, conventional process techniques is improved, optimizes, special process is incorporated overall work flow, the advantage of endoplasm local flavor and cost performance is promoted, for consumer provides the Quality type black tea processing method with flowers and fruits perfume (or spice) in the material benefit of a kind of price, mellow, the fragrance of flavour.
Detailed description of the invention
The present invention is further described in conjunction with the embodiments.
embodiment 1
A kind of characteristic black tea machining fresh leaf is: harvestings kind is Cui Feng, and tenderness is that 1 bud 1 leaf-bud 2 leaf just opens up is the tea fresh leaves 50kg led.
Detailed description of the invention is as follows:
(1) adopt hot blast+natural combined type mode of withering to wither process to fresh leaf, hot blast withers operation Pilochun (a green tea) drying plant, and temperature is arranged on 45 DEG C, and air quantity arranges little shelves, and hot blast withers processing time 20min, moisture content to 63%; Carry out nature subsequently again to wither operation, naturally wither be positioned over controlled temperature control wet wither between (the stand azure sky gas disposal unit produced by Yuyao Yao Jiangyuan tealeaves Cha Ji Co., Ltd carries out ambient temperature and humidity adjustment; 22 DEG C-24 DEG C/RH80-90%) in, to fresh leaf moisture content about 58%;
(3) (the 6CR-55 type kneading machine that Zhejiang Sunyoung Machinery Co., Ltd. produces) process is kneaded to withering leaf, kneading time 60min, gently to rub, overflowing to there being tea juice.Subsequently to kneading in leaf the fermentation juice adding about 1%, after mixing, carry out fermentation process;
(4) will knead leaf to put into fermenting cellar and carry out fermentation process, fermentation adopts hot mode in low temperature oxygenation.Fermenting cellar environmental condition (the Temperature and Humidity Control fermentation machine produced by Yuyao Yao Jiangyuan tealeaves Cha Ji Co., Ltd carries out environmental modulation) controls temperature 25 DEG C, humidity 90%, operation process continues to pass into oxygen to fermenting cellar, make its oxygen concentration comparatively high nearly 1 times of conventional sense, fermentation disappears in goods delicate fragrance, has the light fragrance of a flower to be mingled with fruital and appears and can terminate;
(5) adopt drying mode (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces) to carry out just drying to fermentated leaves, be just dried to moisture content about 25%; After first baking leaf cooling, upper Pilochun (a green tea) dryer carries out two bakings, will just dry leaf with operations such as the fruit peel slags be wrapped in gauze, and roasting fire is to moisture content 6%.
(6) sufficient cured leaf is positioned over 3 days, shady and cool place, subsequently carrying out Titian by soft bake mode (hand-held basketwork brazier charcoal fire cures), to obtain preferably fruital special favor.
embodiment 2
A kind of characteristic sweet fragrance black tea machining fresh leaf is: harvestings kind is Fuding, and tenderness is that 1 bud 1 leaf-1 bud 2 leaf just opens up is the tea fresh leaves 50kg led.
Detailed description of the invention is as follows:
(1) adopt hot blast+natural combined type mode of withering to wither process to fresh leaf, hot blast withers operation Pilochun (a green tea) drying plant, and temperature is arranged on 45 DEG C, and air quantity arranges little shelves, and hot blast withers processing time 20min, and moisture content is to 63-64%%; Carry out nature subsequently again to wither operation, naturally wither be positioned over controlled temperature control wet wither between (the stand azure sky gas disposal unit produced by Yuyao Yao Jiangyuan tealeaves Cha Ji Co., Ltd carries out ambient temperature and humidity adjustment; 22 DEG C-24 DEG C/RH80-90%) in, to fresh leaf moisture content about 60%;
(3) (the 6CR-55 type kneading machine that Zhejiang Sunyoung Machinery Co., Ltd. produces) process is kneaded to withering leaf, kneading time about 60min, gently to rub, overflowing to there being a small amount of tea juice.To kneading in leaf the fermentation juice adding about 1%, mixing;
(4) will knead leaf to put into fermenting cellar and carry out fermentation process, fermentation adopts hot mode in low temperature oxygenation.Fermenting cellar environmental condition (the Temperature and Humidity Control fermentation machine produced by Yuyao Yao Jiangyuan tealeaves Cha Ji Co., Ltd carries out environmental modulation) controls temperature 25 DEG C, humidity 90%, operation process continues to pass into oxygen to fermenting cellar, make its oxygen concentration comparatively high nearly 1 times of conventional sense, fermentation appears can terminate to having the light fragrance of a flower to be mingled with fruital at goods;
(5) adopt drying mode (the 157A4 type fuel oil coated infrared drier that Xiamen Yu Tingxing Machinery Co., Ltd. produces) to carry out just drying to fermentated leaves, be just dried to moisture content about 25-30%; After first baking leaf cooling, upper Pilochun (a green tea) dryer carries out two bakings, will just dry leaf with operations such as the fruit peel slags be wrapped in gauze, and roasting fire is to moisture content about 6%.
(6) sufficient cured leaf is positioned over 5 days, shady and cool place, subsequently carrying out Titian by soft bake mode (hand-held basketwork brazier charcoal fire cures), to obtain preferably fruital special favor.
embodiment 3
With the made tea product of traditional handicraft for control sample, the tea product together with above-mentioned two kinds of processes carries out sensory review, the results are shown in Table 1.This characteristic black tea product mellow in taste as can be seen from Table 1, fragrance is fragrant with flowers and fruits, the glow of soup look, and more traditional bar black tea flavor quality significantly as well.Wherein traditional bar black tea process: ground naturally withers-kneads-fermentation-just dries-be dried to foot again to do.
As can be seen from sensory review's result, present invention process institute converted products is better than traditional bar black tea in fragrance, mouthfeel.

Claims (2)

1. a processing method for characteristic black tea, is characterized in that, is realized by following steps:
(1) select the tea tree breed of leaflet kind, tenderness is the fresh leaf that 1 bud 1 leaf-1 bud 2 leaf is just opened up is making raw material;
(2) adopt hot blast+natural combined type mode of withering to wither process to fresh leaf, withering degree is heavier; Hot blast withers operation Pilochun (a green tea) drying plant, and temperature is arranged on 40-50 DEG C, and air quantity arranges little shelves, and hot blast withers processing time 20-30min, and moisture content is to 62-65%; Carry out nature subsequently again to wither operation, naturally wither be positioned over controlled temperature control wet wither in, to fresh leaf moisture content 58-60%;
(3) process being kneaded to withering leaf, knead time 60min, gently to rub, to there being tea juice to overflow, kneading interpolation 1% fermentation juice in leaf, after mixing, carrying out fermentation process;
(4) knead leaf to put into fermenting cellar and carry out fermentation process, adopt hot fermentation mode in low temperature oxygenation, fermenting cellar environmental condition controls at temperature 24-26 DEG C, humidity 85-90%, operation process continues to pass into oxygen to fermenting cellar, make its oxygen concentration comparatively high nearly 1 times of conventional sense, fermentation disappears in goods delicate fragrance, has the light fragrance of a flower to be mingled with fruital and appears and can terminate;
(5) adopt drying mode to carry out just drying to fermentated leaves, after just drying leaf cooling, upper Pilochun (a green tea) dryer carries out two bakings, will just dry leaf with the fruit peel slag operation be wrapped in gauze, and roasting fire foot is dry;
(6) sufficient cured leaf is positioned over shady and cool place 3-5 days, is carrying out Titian subsequently, to obtain preferably fruital special favor by soft bake mode;
The wherein making of the described fermentation juice of step (3): will squeezer be adopted after apples peeling to squeeze the juice to apple, add 5 times of pure water in cider, carries out filtering rear formation fermentation juice with 200 order filter bags.
2. the processing method of a kind of characteristic black tea according to claim 1, is characterized in that, step (5) described fruit peel slag the pomace after squeezing the juice and apple skin is dried rear gauze be naturally wrapped to form.
CN201410223703.0A 2014-05-24 2014-05-24 A kind of processing method of characteristic black tea Active CN103988929B (en)

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Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104304525A (en) * 2014-10-27 2015-01-28 贵州芳瑞堂生物科技有限公司 Preparation method of black tea
CN105325234A (en) * 2015-10-27 2016-02-17 宁波市北仑孟君茶业有限公司 Cultivating and processing method of special black tea
CN105360527A (en) * 2015-11-19 2016-03-02 灵山县桂灵茶业有限公司 Litchi black tea and processing method thereof
CN106212767A (en) * 2016-08-03 2016-12-14 浦北五皇山农业科技有限公司 A kind of black tea and preparation method thereof
CN106387216A (en) * 2016-08-31 2017-02-15 内蒙古宇航人高技术产业有限责任公司 Hippophae rhamnoides black tea and preparation method thereof
CN106561847A (en) * 2016-10-17 2017-04-19 安顺市平坝区高山云雾茶有限公司 Processing method of natural flowery black tea
CN107136272A (en) * 2017-06-23 2017-09-08 贵州省凤冈县田坝魅力黔茶有限公司 A kind of preparation method with flowers and fruits fragrance black tea

Citations (3)

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Publication number Priority date Publication date Assignee Title
CN103404648A (en) * 2013-09-03 2013-11-27 江西省蚕桑茶叶研究所 Preparation method of apple black tea
CN103609769A (en) * 2013-11-23 2014-03-05 青岛农业大学 Preparation methods for blueberry scent green tea and blueberry black tea
CN103689137A (en) * 2013-12-03 2014-04-02 金寨县茶叶发展办公室 Method for extracting aroma of kung fu black tea by virtue of roasting

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404648A (en) * 2013-09-03 2013-11-27 江西省蚕桑茶叶研究所 Preparation method of apple black tea
CN103609769A (en) * 2013-11-23 2014-03-05 青岛农业大学 Preparation methods for blueberry scent green tea and blueberry black tea
CN103689137A (en) * 2013-12-03 2014-04-02 金寨县茶叶发展办公室 Method for extracting aroma of kung fu black tea by virtue of roasting

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