CN103999958A - Processing method of Qian Yang black tea - Google Patents
Processing method of Qian Yang black tea Download PDFInfo
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- CN103999958A CN103999958A CN201410221551.0A CN201410221551A CN103999958A CN 103999958 A CN103999958 A CN 103999958A CN 201410221551 A CN201410221551 A CN 201410221551A CN 103999958 A CN103999958 A CN 103999958A
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Abstract
The invention relates to a processing method of Qian Yang black tea, belonging to the technical field of food processing. The processing method comprises the steps of a. carrying out pretreatment, namely, putting the picked fresh tea into a container filled with inert gas; b. carrying out fixation, namely, putting rice into a fixation device firstly, and heating up to 40-50 DEG C; then, putting the fresh tea into the fixation device, frying while stirring until the tea is conglomerated by holding through hands and is scattered after the grip is loosened, and removing the rice; c. rolling and fermenting, namely, after the fixation, putting the tea into a rolling device for rolling, and fermenting for 6-7 hours at the temperature of 55-60 DEG C; d. drying and perfuming, namely, after fermentation, putting the tea into a drying device, and baking by soft fire to obtain the finished product, wherein pueraria is spread in the drying device. The processing method has the beneficial effects that the obtained Qian Yang black tea has a neat appearance and golden yellow and bright soup color, is rich in fragrance, tastes sweet and mellow, is bland when being tasted primarily, but is long in aftertaste.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the processing method of a kind of Qianyang black tea.
Background technology
Qianyang black tea is a kind of black tea, blue or green through stand, complete, knead, ferment, 10 multiple working procedures such as oven dry process.
Application number is 200910306864.5 Chinese invention patent " a kind of golden fine horse eyebrow and processing method thereof ", a kind of processing method of golden fine horse eyebrow is disclosed, the pass-through type that the method is carried out harvesting fresh tea leaf bud point 6-7 hour at 45 ℃-50 ℃ withers, carry out again 30-45 minute knead, then fermentation, cure, make.
Application number is 2013104576824 Chinese invention patent " processing method of Jasmine gold fine horse eyebrow black tea ", discloses a kind of processing method of Jasmine gold fine horse eyebrow black tea, for making to give off a strong fragrance, adds Jasmine and modulates.It chooses the fresh tea shoot of high-quality, through withering, knead, shaping, fermentation, kiln flower obtain product.This processing method exists the shortcomings such as tea perfume (or spice) is impure, lightly seasoned.
To sum up, during existing processing black tea, process loaded down with trivial detailsly, the quality of product is difficult to control.Therefore, develop a kind of processing easy, the method for product quality easy to control becomes the technical problem of needing solution badly.
Summary of the invention
The object of this invention is to provide a kind of processing method of processing easy Qianyang black tea, gained Qianyang Black Tea coloured gold is yellow bright, give off a strong fragrance, and mouthfeel glycol.
The technical solution used in the present invention is the processing method of a kind of Qianyang black tea, it is characterized in that: comprise the following steps:
A, pre-treatment: the fresh tea leaf in its after plucking is placed in to the container with inert gas;
B, complete: first rice is placed in to steaming apparatus, is heated to 40 ℃～50 ℃, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and is stir-fried, to tealeaves, hold agglomeratingly, loose one's grip loose, remove subsequently rice;
C, knead, ferment: the tealeaves after above-mentioned having completed is placed in to twisting device and kneads, then in 55 ℃～60 ℃ bottom fermentations 6～7 hours;
D, oven dry, Titian: the tealeaves of above-mentioned fermentation ends is placed in to the drying plant that is covered with the root of kudzu vine, little fire toasts, and obtains finished product.
As preferably, a kind of in the tealeaves of the tealeaves that in described step a, fresh tea leaf in its is two leaves and a bud or bud three leaves, or their mixture.
As preferably, in described step b, rice is raw material by giving birth to rice, and through decocting, oven dry makes.
As preferably, the time stir-frying in described step b is 30～45 minutes.
As preferably, the speed of kneading in described step c is 45r/min.
As preferably, the temperature of fermenting in described step c is 58 ℃.
As preferably, the temperature of the medium and small fire of described steps d is 75 ℃～90 ℃.
The Qianyang black tea that the present invention also provides a kind of described processing method to make.
In the technical scheme of the present patent application, the processing technologys such as stand green grass or young crops in existing processing method have been omitted, thereby avoided because tealeaves that stand young worker skill produces reddens, tea perfume (or spice) has the shortcomings such as peculiar smell, by in advance tea being placed in to the container neutralization of inert gas, add rice to complete together, the shortcomings such as the tea perfume (or spice) bringing due to omission stand young worker's skill is not strong have effectively been solved, guaranteed well the quality of tealeaves, its technique effect bringing is that those skilled in the art are difficult to expect.
In oven dry, Titian step, tealeaves is placed in to root of kudzu vine top and carries out, be conducive to outstanding tealeaves fragrance, make the fragrance of tealeaves stronger.Inventor, through adopting tea branch, tea dust etc. to carry out comparative study discovery, uses the root of kudzu vine more can make tealeaves produce strong smell.
Beneficial effect of the present invention is: the profile of gained Qianyang black tea is even neat, and soup coloured gold is yellow bright, gives off a strong fragrance, and mouthfeel glycol, just tastes flavour simple and elegant, rear long times of aftertaste.
The specific embodiment
For making those skilled in the art understand in detail production technology of the present invention and technique effect, with concrete production instance, further introduce application of the present invention and technique effect below.
Embodiment 1:
A, pre-treatment: the fresh tea leaf in its of two leaves and a bud after plucking is placed in to the container with inert gas.
B, complete: first rice is placed in to steaming apparatus, is heated to 45 ℃, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and carries out stir-frying 45 minutes with rice, to tealeaves, hold agglomeratingly, loose one's grip loose, remove subsequently rice.
C, knead, ferment: the tealeaves after above-mentioned having completed is placed in to twisting device and kneads, its speed of kneading is 45r/min.Subsequently again in the condition bottom fermentation of 55 ℃ 6 hours.
D, oven dry, Titian: the tealeaves after fermentation ends is placed in to the drying plant that is covered with the root of kudzu vine, under the condition of 80 ℃, toasts, obtain finished product.
Embodiment 2:
A, pre-treatment: the fresh tea leaf in its of bud three leaves after plucking is placed in to the container with inert gas.
B, complete: first rice is placed in to steaming apparatus, is heated to 40 ℃, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and carries out stir-frying 30 minutes with rice, to tealeaves, hold agglomeratingly, loose one's grip loose, remove subsequently rice.
C, knead, ferment: the tealeaves after above-mentioned having completed is placed in to twisting device and kneads, its speed of kneading is 40r/min.Subsequently again in the condition bottom fermentation of 60 ℃ 7 hours.
D, oven dry, Titian: the tealeaves after fermentation ends is placed in to the drying plant that is covered with the root of kudzu vine, under the condition of 75 ℃, toasts, obtain finished product.
Embodiment 3:
A, pre-treatment: the fresh tea leaf in its of two leaves and a bud after plucking and bud three leaves is placed in to the container with inert gas.The weight of the fresh tea leaf in its of its two leaves and a bud and bud three leaves respectively accounts for half.
B, complete: first rice is placed in to steaming apparatus, is heated to 50 ℃, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and carries out stir-frying 40 minutes with rice, to tealeaves, hold agglomeratingly, loose one's grip loose, remove subsequently rice.
C, knead, ferment: the tealeaves after above-mentioned having completed is placed in to twisting device and kneads, its speed of kneading is 38r/min.Subsequently again in the condition bottom fermentation of 58 ℃ 7 hours.
D, oven dry, Titian: the tealeaves after fermentation ends is placed in to the drying plant that is covered with the root of kudzu vine, under the condition of 90 ℃, toasts, obtain finished product.
Wherein, for guaranteeing better the fragrance of tealeaves, it is raw material that rice used be take raw rice, through decocting 15 minutes, removes thin rice gruel, dries the grain of rice, makes.
Embodiment 4-5:
Except the root of kudzu vine in steps d is replaced by tea branch, tea dust, with the same way of embodiment 1, implement respectively, obtain the processing and implementation example 4-5 of Qianyang black tea.
For verifying beneficial effect of the present invention, to randomly draw 100 clients the various embodiments described above gained tealeaves is judged, result is as follows:
| Embodiment | Tea flavour | Fragrance | Millet paste |
| 1 | Glycol is dense | Strong | Golden yellow bright |
| 2 | Glycol is dense | Strong | Golden yellow bright |
| 3 | Glycol is dense | Strong | Golden yellow bright |
| 4 | Alcohol taste is poor | Not strong | Golden yellow bright |
| 5 | Alcohol taste is poor | Not strong | Golden yellow bright |
The profile of embodiment of the present invention gained Qianyang black tea is even neat, tea color homogeneous, and soup coloured gold is yellow bright, gives off a strong fragrance, and mouthfeel glycol, just tastes flavour simple and elegant, rear long times of aftertaste.And the broken end of gained Qianyang black tea is few, not higher than 1.0%.The Qianyang black tea obtaining compared to existing technology, has obtained significant progress.
Finally it should be noted that, above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although the present invention is had been described in detail with reference to above-described embodiment, those skilled in the art are to be understood that, still can modify or be equal to replacement the present invention, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in claim scope of the present invention.
Claims (8)
1. a processing method for Qianyang black tea, is characterized in that: comprise the following steps:
A, pre-treatment: the fresh tea leaf in its after plucking is placed in to the container with inert gas;
B, complete: first rice is placed in to steaming apparatus, is heated to 40 ℃～50 ℃, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and is stir-fried, to tealeaves, hold agglomeratingly, loose one's grip loose, remove subsequently rice;
C, knead, ferment: the tealeaves after above-mentioned having completed is placed in to twisting device and kneads, then in 55 ℃～60 ℃ bottom fermentations 6～7 hours;
D, oven dry, Titian: the tealeaves of above-mentioned fermentation ends is placed in to the drying plant that is covered with the root of kudzu vine, little fire toasts, and obtains finished product.
2. the processing method of a kind of Qianyang according to claim 1 black tea, is characterized in that: a kind of in the tealeaves of the tealeaves that in described step a, fresh tea leaf in its is two leaves and a bud or bud three leaves, or their mixture.
3. the processing method of a kind of Qianyang according to claim 2 black tea, is characterized in that: in described step b, rice is raw material by giving birth to rice, and through decocting, oven dry makes.
4. the processing method of a kind of Qianyang according to claim 3 black tea, is characterized in that: the time stir-frying in described step b is 30～45 minutes.
5. the processing method of a kind of Qianyang according to claim 4 black tea, is characterized in that: the speed of kneading in described step c is 45r/min.
6. the processing method of a kind of Qianyang according to claim 4 black tea, is characterized in that: the temperature of fermenting in described step c is 58 ℃.
7. the processing method of a kind of Qianyang according to claim 4 black tea, is characterized in that: the temperature of the medium and small fire of described steps d is 75 ℃～90 ℃.
8. the Qianyang black tea making according to processing method described in claim 1-7 any one.
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| CN103999958B CN103999958B (en) | 2016-03-30 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106615294A (en) * | 2016-12-27 | 2017-05-10 | 合肥观云阁商贸有限公司 | Processing method of flavoring type Qianyang black tea |
| CN106615296A (en) * | 2016-12-27 | 2017-05-10 | 合肥观云阁商贸有限公司 | Method for processing Qianyang black tea |
| CN107019069A (en) * | 2017-05-27 | 2017-08-08 | 贵州省余庆县凤香苑茶业有限责任公司 | The static fermentation technique of black tea |
| CN110463796A (en) * | 2019-08-28 | 2019-11-19 | 潜山县下河有机茶厂 | The processing method of fruit dark green tea |
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|---|---|---|---|---|
| CN106615294A (en) * | 2016-12-27 | 2017-05-10 | 合肥观云阁商贸有限公司 | Processing method of flavoring type Qianyang black tea |
| CN106615296A (en) * | 2016-12-27 | 2017-05-10 | 合肥观云阁商贸有限公司 | Method for processing Qianyang black tea |
| CN107019069A (en) * | 2017-05-27 | 2017-08-08 | 贵州省余庆县凤香苑茶业有限责任公司 | The static fermentation technique of black tea |
| CN110463796A (en) * | 2019-08-28 | 2019-11-19 | 潜山县下河有机茶厂 | The processing method of fruit dark green tea |
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| CN103999958B (en) | 2016-03-30 |
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