CN103988931B - A kind of processing method of the famous-brand and high-quality black tea in Meng Ding mountain - Google Patents

A kind of processing method of the famous-brand and high-quality black tea in Meng Ding mountain Download PDF

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CN103988931B
CN103988931B CN201410251002.8A CN201410251002A CN103988931B CN 103988931 B CN103988931 B CN 103988931B CN 201410251002 A CN201410251002 A CN 201410251002A CN 103988931 B CN103988931 B CN 103988931B
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leaf
tea
withering
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fermentation
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CN103988931A (en
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代毅
吕思言
郑尚丽
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四川省南方叶嘉茶业有限公司
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Abstract

The processing method that the present invention relates to the famous-brand and high-quality black tea in a kind of Meng Ding mountain, it is characterised in that described method comprises the steps: that (1) plucks: pluck delicate fresh bud-leaf in monsanto tea producing region; (2) airing; (3) rocking of green leaf: (4) wither; (5) gently ferment; (6) knead; (7) deblock: deblock by hand, carry out once in the process of kneading, knead end and carry out once; (8) fermentation: kneading leaf and be placed in bamboo dustpan, thickness is 20cm, puts into fermenting cellar; (9) dry: dry to be respectively adopted far infrared fragrance extracting machine and multi-functional curer is undertaken in two steps; (10) Titian: bakee after gross fire tea is placed a week.

Description

A kind of processing method of the famous-brand and high-quality black tea in Meng Ding mountain
Technical field
The present invention relates to black tea manufacture field, be specifically related to a kind of processing method to monsanto tea.
Background technology
Monsanto tea, originates in Mingshan County, Sichuan Province domestic, is Chinese the most ancient well-known tea, makes a name at home and abroad because of the quality of its uniqueness, consummate technique, long history, magnificent tea culture, always just has the good reputation of " Yangtze River edema with the heart involved, top, Mengshan above tea ". Monsanto tea Protect the origin place scope includes whole area, Mingshan County. Mingshan County is located in edge, plain in west of Sichuan western part, is positioned at north latitude 29 ° 58 ' 6 "~30 ° 16 ' 18 ", east longitude 103 ° 2 ' 24 "~103 ° 23 ' 26 ". Being ringed on three sides by mountains within the border, sunshine is less, many diffused lights, 989.7 hours sunshine of annual; Rainfall is abundant, mean annual precipitation 1501.5mm, 277.2 days rain days of annual, and relative humidity is more than 80%; Average temperature of the whole year 14.7~16.1 DEG C; Soil is mostly in acid and subacidity, and arable land soil layer is deep, and soil is easily ploughed by pine, and in soil, various nutrient average contents are: organic 2~4%, full nitrogen 0.1~0.2%, available phosphorus 10~40PPM.
Covering in Flos Camelliae Japonicae protection of place of origin region, top, tea place area is wide, a bud one leaf aboundresources. Research shows, monsanto tea district Tea Polyphenols in Tea content is 31.1%~38.7%, is significantly higher than the level of China's Green Tea Polyphenols content[1]. And tea polyphenols and derivant oxidative condensation thereof and the theaflavin that formed and thearubigins, it is main components and the color composition of black tea, is also one of the major physiological active substance of Folium Camelliae sinensis[2]
The main teas of monsanto tea is green tea (covers apex stone flower, covers top manna, Mengshan Mao Feng), and yellow tea (covers the yellow bud in top), there is no the tradition of black tea manufacture. Monsanto tea district tea raw material enriches, and bud-leaf is plump, and polyphenol content is high, suitable black tea processed.
Meanwhile, we also identify the adverse effect that black tea manufacture is brought by this area raw material and weather conditions. The monsanto tea district raw material food value of leaf is plump, knead process is easily generated a large amount of disconnected broken; Black tea withers by the weather conditions of low temperature and high relative humidity, it is particularly disadvantageous to ferment, and wither irregular, insufficient fermentation, it is difficult to form the fragrant significant qualitative characteristics of high-grade black tea flowers and fruits.
To sum up, it is contemplated that based on making full use of this place resources advantage, overcome the adverse effect of environment, the processing method developing the famous-brand and high-quality black tea in a kind of Meng Ding mountain, to tea, enterprise realizes product diversification, stabilized product quality, meets the market demand and have positive effect.
The method technique becoming black tea as Raw material processing with monsanto tea there is not yet relevant report.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of brand-new Mengshan black tea, and by improving and optimizating processing technique, obtain that there is dry tea profile tightly to roll up, gold milli appears, and soup color is red gorgeous bright, and flowers and fruits are fragrant notable, the excellent black tea of the qualitative characteristics that flavour is mellow, and in the present invention, device therefor is Tea Production enterprise common equipment, and technology is easily grasped, it may be achieved batch production.
The object of the invention is achieved by the following technical programs:
The processing method of the famous-brand and high-quality black tea in a kind of Meng Ding mountain, it is characterised in that described method comprises the steps:
1) plucking: pluck the fresh bud-leaf of delicacy of peculiar middle lobule colony kind Folium Salicis Babylonicae kind based on monsanto tea producing region in tea place, standard is open up at the beginning of bud one leaf.
2) airing: put into airing groove after Xian Yejin factory, makes fresh leaf cooling, dehydration 5%-7%.
3) rocking of green leaf: introduce peculiar " rocking of green leaf " technique of oolong tea and improved, it is therefore intended that slight damage limb marginal cell, and promoting that bud-leaf uniform moisture is distributed, withers for appropriateness and provides basis.
4) withering: Folium Isatidis is put into withering trough, airing thickness is about 3cm. Fresh leaf shakes loose and shakeouts in fluffy state, keeps thickness consistent; If it is fine, it is possible to adopt daylight to wither.
5) gently fermentation: being drawn in by withering leaf and be positioned in bamboo basket, thickness is about 20cm, stands 0.5 hour.
6) knead: using 6CR-55 type kneading machine, rotating speed is 30r/min.
7) deblock: manual deblock, carry out once in the process of kneading, knead end and carry out once, it is therefore an objective to allow and knead leaf and be fully contacted with air, accelerate polyphenols oxidation reaction.
8) fermentation: kneading leaf and be placed in bamboo dustpan, thickness is 20cm, puts into fermenting cellar.
9) dry: dry to be respectively adopted far infrared fragrance extracting machine and multi-functional curer is undertaken in two steps. Titian: after gross fire tea is placed a week, adopt 60 type bamboo weaving tea baking cages to bakee
10) Titian. Every cage tea curing 2kg, spreads in roasting cage by Folium Camelliae sinensis uniform loose, in the form that middle low surrounding is high, and design temperature 70 DEG C, bakee five hours continuously, stir per hour once. Just it is the famous-brand and high-quality black tea finished product in Meng Ding mountain after refining, moisture content of finished products about 3%.
As a kind of preferred version, the described airing thickness of step (2) is 1cm, and the airing time is 1 hour.
As a kind of preferred version, step (3) described rocking of green leaf adopts bamboo drum type brake vibration machine, and fuselage length is 3m, fills leaf amount 40kg, jog 2 minutes.
As a kind of preferred version, the process of withering described in step (4) includes following link: a, air blast: select 2.2kw axial flow blower, rotating speed 1450r/min, air quantity 18700m3/h, makes bud-leaf " blue or green gas " and " steam " uniformly scatter and disappear; B, turn over and tremble: after air blast 0.5 hour, stop air blast, fresh leaf in withering trough is drawn in, turns over and again uniformly shakeout after trembling. Turn over and tremble height lower than 20cm, it is desirable to turn over and shake up, make the ventilation of leaf layer good, promote tender stem moisture to carry to blade. C, standing: turn over and stood 15 minutes by withering leaf after trembling, make the redistribution of bud, leaf, stem moisture uniformly.Above link repeatedly repeats, until withering leaf shrinkage, tender stem is tortuous constantly, and leaf mass color pool disappears, and grass gas goes down, and the fragrance of a flower appears and namely terminates air blast. Withering leaf water content control is at 60%-65%. Summer, withering time controlled at 8-10 hour, and spring and autumn withering time controlled at 14-20 hour.
As a kind of preferred version, the described fermenting cellar temperature of step (8) controls at 28 DEG C, and humidity 100% makes fermentated leaves temperature reach about 30 DEG C. Within in sweat every 2 hours, being turned over by fermentated leaves trembles once, ensures that fermentated leaves and air are fully contacted in turning over the process of trembling, and makes polyphenol oxidase reaction smooth. Summer, fermentation time controlled at 2-4 hour, and spring and autumn fermentation time controlled at 6-10 hour. More than 90% fermentated leaves is changed into redness by cyan, the aromatic substances such as tea polyphenols is converted into thearubigins, theaflavin, has the strong fragrance of a flower and the benzyl alcohol of fruital, phenethanol, linalool oxide, cis-2-pentenol, jasmone are formed in a large number, namely terminate fermentation, enter and bakee Titian operation.
As a kind of preferred version, the described dry concrete two step process of step (9) is: fermentated leaves is carried out gross fire and dries by a, employing far infrared fragrance extracting machine, fermentated leaves temperature is made to rapidly rise to more than 80 DEG C, polyphenol oxidase effect can be terminated, make fermentation appropriateness, distribute portion of water simultaneously; B, to adopt multi-functional curer to carry out foot fire dry, and curer has 16 layers, every layer of stand leaf about 1kg, and design temperature 85 DEG C bakees to water content of tea about 8%, cooling, vanning.
Compared with prior art, present invention beneficial effect specific as follows:
1, the produced tea leaf polyphenols content in monsanto tea district is high. If by this area traditional mode of production green tea, then mouthfeel is pained. The present invention make use of local famous-brand and high-quality tea resource, the famous-brand and high-quality black tea in a kind of Meng Ding mountain of exploitation well, has dry tea profile and tightly rolls up, and gold milli appears, and soup color is red gorgeous bright, and flowers and fruits are fragrant notable, the qualitative characteristics that flavour is mellow.
Black tea is made the adverse effect caused by the natural environment 2, overcoming low temperature, it is achieved production link digital controllable, utilizes the famous-brand and high-quality black tea that the method makes to wither uniformly, and fermentation is abundant, stay in grade.
3, in this invention, device therefor is Tea Production enterprise common equipment, and technology is easily grasped, it may be achieved batch production.
4, break through this area and produce the tradition of green tea and yellow tea since ancient times.
5, introducing oolong tea " rocking of green leaf " technology, destroy leaf cell, solve Tea In Sichuan bud-leaf plump, cutin thickness, leaf cell is survivable, the problem of insufficient fermentation.
6, wither employing air blast, turn over and tremble, stand the mode combined, make moisture in bud-leaf be uniformly distributed all the time, be conducive to blue or green gas to distribute and aromatic substance is formed.
7, gross fire dries use far infrared fragrance extracting machine. Infrared heating is that a kind of radiating object propagates the process of interior energy in electromagnetic mode. When infrared ray is irradiated to Folium Camelliae sinensis, incident infrared frequency and Folium Camelliae sinensis molecule natural frequency are consistent, then Folium Camelliae sinensis molecule will show ultrared strong absorption, and the part energy of absorption translates into the warm-up movement of molecule, make Folium Camelliae sinensis temperature raise rapidly[3]Thus reaching stop enzymatic reaction in time and distribute the purpose of moisture, avoid Yin Yewen in tradition gross fire drying mode and rise slow, before reaching target temperature, Folium Camelliae sinensis enzymatic reaction continues to occur, theaflavin, thearubigins is made to be changed into abrownin, and form a large amount of organic acid, affect finished product liquor color, fragrance, mouthfeel.
Accompanying drawing explanation
The processing method of to be exactly the present invention shown in Fig. 1 the be a kind of Mengshan black tea described in embodiment.
Detailed description of the invention
It is further illustrated by the present invention by the following examples. It will be understood by those skilled in the art that the present invention is not limited to described embodiment, and embodiment can be modified based on the instruction of description by those of ordinary skill in the art.
The processing method of the famous-brand and high-quality black tea in a kind of Meng Ding mountain, comprises the steps:
1, plucking: pluck the fresh bud-leaf of delicacy of peculiar middle lobule colony kind Folium Salicis Babylonicae kind based on monsanto tea producing region in tea place, standard is open up at the beginning of bud one leaf.
2, airing: put into airing groove after Xian Yejin factory, airing thickness is 1cm, and the airing time is 1 hour, makes fresh leaf cooling, dehydration 5%-7%.
3, rocking of green leaf: introduce peculiar " rocking of green leaf " technique of oolong tea and improved, it is therefore intended that slight damage limb marginal cell, and promoting that bud-leaf uniform moisture is distributed, withers for appropriateness and provides basis. Rocking of green leaf adopts bamboo drum type brake vibration machine, and fuselage length is 3m, fills leaf amount 40kg, jog 2 minutes.
4, withering: Folium Isatidis is put into withering trough, airing thickness is about 3cm. Fresh leaf shakes loose and shakeouts in fluffy state, keeps thickness consistent. The process of withering includes following link: a, air blast: select 2.2kw axial flow blower, rotating speed 1450r/min, air quantity 18700m3/h, makes bud-leaf " blue or green gas " and " steam " uniformly scatter and disappear; B, turn over and tremble: after air blast 0.5 hour, stop air blast, fresh leaf in withering trough is drawn in, turns over and again uniformly shakeout after trembling. Turn over and tremble height lower than 20cm, it is desirable to turn over and shake up, make the ventilation of leaf layer good, promote tender stem moisture to carry to blade. C, standing: turn over and stood 15 minutes by withering leaf after trembling, make the redistribution of bud, leaf, stem moisture uniformly. Above link repeatedly repeats, until withering leaf shrinkage, tender stem is tortuous constantly, and leaf mass color pool disappears, and grass gas goes down, and the fragrance of a flower appears and namely terminates air blast. Withering leaf water content control is at 60%-65%. Summer, withering time controlled at 8-10 hour, and spring and autumn withering time controlled at 14-20 hour.
5, gently fermentation: being drawn in by withering leaf and be positioned in bamboo basket, thickness is about 20cm, stands 0.5 hour.
6, knead: using 6CR-55 type kneading machine, rotating speed is 30r/min. The process of kneading is that sky is rubbed 20 minutes, and after kneading this slivering of phyllopodium, gently pressure 15 minutes, then sky rub 5 minutes. Light pressure is rubbed with sky and is hocketed, and kneads process control at 1.5 hours, kneads the tight roll forming of leaf, slightly red stain and namely terminate kneading.
7, deblock: manual deblock, carry out once in the process of kneading, knead end and carry out once, it is therefore an objective to allow and knead leaf and be fully contacted with air, accelerate polyphenols oxidation reaction.
8, fermentation: kneading leaf and be placed in bamboo dustpan, thickness is 20cm, puts into fermenting cellar. Fermenting cellar temperature controls at 28 DEG C, and humidity 100% makes fermentated leaves temperature reach about 30 DEG C. Within in sweat every 2 hours, being turned over by fermentated leaves trembles once, ensures that fermentated leaves and air are fully contacted in turning over the process of trembling, and makes polyphenol oxidase reaction smooth. Summer, fermentation time controlled at 2-4 hour, and spring and autumn fermentation time controlled at 6-10 hour. More than 90% fermentated leaves is changed into redness by cyan, the aromatic substances such as tea polyphenols is converted into thearubigins, theaflavin, has the strong fragrance of a flower and the benzyl alcohol of fruital, phenethanol, linalool oxide, cis-2-pentenol, jasmone are formed in a large number, namely terminate fermentation, enter and bakee Titian operation.
9, dry: dry to be respectively adopted far infrared fragrance extracting machine and multi-functional curer is undertaken in two steps: a, to adopt far infrared fragrance extracting machine that fermentated leaves is carried out gross fire to dry, fermentated leaves temperature is made to rapidly rise to more than 80 DEG C, polyphenol oxidase effect can be terminated, make fermentation appropriateness, distribute portion of water simultaneously; B, to adopt multi-functional curer to carry out foot fire dry, and curer has 16 layers, every layer of stand leaf about 1kg, and design temperature 85 DEG C bakees to water content of tea about 8%, cooling, vanning.
10, Titian: after gross fire tea is placed a week, adopts 60 type bamboo weaving tea baking cages to carry out bakeing Titian. Every cage tea curing 2kg, spreads in roasting cage by Folium Camelliae sinensis uniform loose, in the form that middle low surrounding is high, and design temperature 70 DEG C, bakee five hours continuously, stir per hour once. Just it is the famous-brand and high-quality black tea finished product in Meng Ding mountain after refining, moisture content of finished products about 3%.
Wither in link in step 4, if it is fine, daylight can be adopted to wither, concrete operation method is as follows: sun mat is laid on ground, by uniform for fresh leaf airing on sun mat, as far as possible making not overlap each other between blade, top sets sunshade net (sunshade net height as about 1.7m), it is to avoid direct sunlight. Withering leaf was drawn in once in 0.5 hour, again turn over that to tremble airing uniform, turn over to tremble and highly must not exceed 20cm. When withering leaf percentage of water loss reaches about 5%, withering leaf is drawn in, airing again, double thickness. Above link repeatedly repeats, until withering leaf shrinkage, tender stem is tortuous constantly, and leaf mass color pool disappears, and grass gas goes down, and the fragrance of a flower appears i.e. termination and withers. Withering leaf water content control is at 60%-65%.
This manufacture method make use of the famous-brand and high-quality tea resource in ground, Meng Ding Yamamoto well, Mengshan Folium Camelliae sinensis is fabricated to as black tea breakthroughly, this method is easy to learn, and fermentation is fully, it can be observed that the Meng Ding mountain black tea quality prepared is stable, and dry tea profile is tightly rolled up, gold milli appears, and soup color is red gorgeous bright, and flowers and fruits are fragrant notable, flavour is mellow, belongs to black tea of fine qualities.
List of references:
1. Luo Jie, Gionee is prosperous, Han Yinwen, etc. monsanto tea district of Sichuan Province height above sea level and tea leaf quality relation [J]. Southwestern Normal University's journal, 2009,8:122-127
2. Zhu Yongxing, Wang Yuefei, etc. tea medical research [M]. publishing house of Zhejiang University, 2005
3. Hao is towards meeting. the design studies [D] of the infrared tea water-removing machine of drum-type. and Zibo, Shandong Technology Univ, 2012.

Claims (1)

1. the processing method of a Meng Ding mountain black tea, it is characterised in that described method comprises the steps:
(1) plucking: pluck the fresh bud-leaf of delicacy of peculiar middle lobule colony kind Folium Salicis Babylonicae kind based on monsanto tea producing region in tea place, standard is open up at the beginning of bud one leaf; (2) airing: put into airing groove after Xian Yejin factory, airing thickness is 1cm, and the airing time is 1 hour, makes fresh leaf cooling, dehydration 5%-7%; (3) rocking of green leaf: introduce peculiar " rocking of green leaf " technique of oolong tea and improved, purpose is in that slight damage limb marginal cell, and promote that bud-leaf uniform moisture is distributed, wither for appropriateness and basis is provided, rocking of green leaf adopts bamboo drum type brake vibration machine, fuselage length is 3m, fills leaf amount 40kg, jog 2 minutes; (4) withering: Folium Isatidis is put into withering trough, airing thickness is 3cm, and fresh leaf shakes loose and shakeouts in fluffy state, keeps thickness consistent, and the process of withering includes following link: a, air blast: select 2.2kw axial flow blower, rotating speed 1450r/min, air quantity 18700m3/ h, makes bud-leaf " blue or green gas " and " steam " uniformly scatter and disappear;B, turn over and tremble: after air blast 0.5 hour, stop air blast, fresh leaf in withering trough is drawn, turns over and again uniformly shakeout after trembling, turn over and tremble height lower than 20cm, it is desirable to turn over and shake up, make the ventilation of leaf layer good, promote tender stem moisture to blade conveying, c, standing: turn over and after trembling, withering leaf is stood 15 minutes, make the redistribution of bud, leaf, stem moisture uniformly, above link repeatedly repeats, until withering leaf shrinkage, tender stem is tortuous constantly, leaf mass color pool disappears, grass gas goes down, and the fragrance of a flower appears and namely terminates air blast, and withering leaf water content control is at 60%-65%, summer, withering time controlled at 8-10 hour, and spring and autumn withering time controls at 14-20 hour, (5) gently fermentation: being drawn in by withering leaf and be positioned in bamboo basket, thickness is 20cm, stands 0.5 hour, (6) knead: use 6CR-55 type kneading machine, rotating speed is 30r/min, the process of kneading is that sky rubs 20 minutes, after kneading this slivering of phyllopodium, gently pressure 15 minutes, then sky are rubbed 5 minutes, and light pressure is rubbed with sky and hocketed, knead process control at 1.5 hours, knead the tight roll forming of leaf, slightly red stain and namely terminate kneading, (7) deblock: manual deblock, carry out once in the process of kneading, knead end and carry out once, it is therefore an objective to allow and knead leaf and be fully contacted with air, accelerate polyphenols oxidation reaction, (8) fermentation: leaf will be kneaded and be placed in bamboo dustpan, thickness is 20cm, put into fermenting cellar, fermenting cellar temperature controls at 28 DEG C, humidity 100%, fermentated leaves temperature is made to reach 30 DEG C, within in sweat every 2 hours, being turned over by fermentated leaves trembles once, in turning over the process of trembling, ensure that fermentated leaves and air are fully contacted, make polyphenol oxidase reaction smooth, summer, fermentation time controlled at 2-4 hour, spring and autumn fermentation time controls at 6-10 hour, more than 90% fermentated leaves is changed into redness by cyan, tea polyphenols is converted into thearubigins, theaflavin, there is the benzyl alcohol of the strong fragrance of a flower and fruital, phenethanol, linalool oxide, cis-2-pentenol, the aromatic substances such as jasmone are formed in a large number, namely fermentation is terminated, enter and bakee Titian operation, (9) dry: dry to be respectively adopted far infrared fragrance extracting machine and multi-functional curer is undertaken in two steps: a, to adopt far infrared fragrance extracting machine that fermentated leaves is carried out gross fire to dry, fermentated leaves temperature is made to rapidly rise to more than 80 DEG C, polyphenol oxidase effect can be terminated, make fermentation appropriateness, distribute portion of water simultaneously, b, to adopt multi-functional curer to carry out foot fire dry, and curer has 16 layers, every layer of stand leaf 1kg, design temperature 85 DEG C, bakees to water content of tea 8%, cooling, vanning, (10) Titian: after gross fire tea is placed a week, 60 type bamboo weaving tea baking cages are adopted to carry out bakeing Titian, every cage tea curing 2kg, Folium Camelliae sinensis uniform loose is spread in roasting cage, in the form that middle low surrounding is high, design temperature 70 DEG C, bakee five hours continuously, stir per hour once, be just the famous-brand and high-quality black tea finished product in Meng Ding mountain after refining, moisture content of finished products 3%.
CN201410251002.8A 2014-06-09 2014-06-09 A kind of processing method of the famous-brand and high-quality black tea in Meng Ding mountain CN103988931B (en)

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