CN103999958B - The processing method of a kind of Qianyang black tea - Google Patents
The processing method of a kind of Qianyang black tea Download PDFInfo
- Publication number
- CN103999958B CN103999958B CN201410221551.0A CN201410221551A CN103999958B CN 103999958 B CN103999958 B CN 103999958B CN 201410221551 A CN201410221551 A CN 201410221551A CN 103999958 B CN103999958 B CN 103999958B
- Authority
- CN
- China
- Prior art keywords
- qianyang
- tealeaves
- black tea
- processing method
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active - Reinstated
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The present invention relates to the processing method of a kind of Qianyang black tea, belong to food processing technology field.It comprises the following steps: a, pre-treatment: the fresh tea leaf in its after plucking is placed in the container with inert gas; B, to complete: first rice is placed in steaming apparatus, is heated to 40 DEG C ~ 50 DEG C, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and stir-fries, hold to tealeaves agglomerating, loose one's grip and namely fall apart, remove rice subsequently; C, knead, ferment: the tealeaves after above-mentioned having completed is placed in twisting device and kneads, then in 55 DEG C ~ 60 DEG C bottom fermentations 6 ~ 7 hours; D, oven dry, Titian: the tealeaves of above-mentioned fermentation ends is placed in the drying plant being covered with the root of kudzu vine, little fire toasts, and obtains finished product.The invention has the beneficial effects as follows: the profile obtaining Qianyang black tea through the inventive method machining is together even, soup coloured gold Huang is bright, and give off a strong fragrance, mouthfeel glycol, just tastes flavour simple and elegant, rear long times of 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, through spreading out green grass or young crops, complete, knead, ferment, 10 multiple working procedures such as oven dry process.
Application number is the Chinese invention patent " a kind of golden fine horse eyebrow and processing method thereof " of 200910306864.5, disclose a kind of processing method of golden fine horse eyebrow, the method is withered plucking the sharp pass-through type carried out at 45 DEG C-50 DEG C 6-7 hour of fresh tea leaf bud, carry out 30-45 minute knead again, then ferment, cure, obtained.
Application number is the Chinese invention patent " processing method of jasmine Jinjunmei black tea " of 2013104576824, discloses a kind of processing method of jasmine Jinjunmei black tea, for making to give off a strong fragrance, adding Jasmine and modulating.It chooses the fresh tea shoot of high-quality, through withering, knead, shaping, fermentation, kiln flower obtain product.This processing method also 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 details, the quality of product is difficult to control.Therefore, develop one and process easy, the method for product quality easy to control becomes the technical problem 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, Black Tea coloured gold Huang in gained Qianyang is bright, gives off a strong fragrance, 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 the container with inert gas;
B, to complete: first rice is placed in steaming apparatus, is heated to 40 DEG C ~ 50 DEG C, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and stir-fries, hold to tealeaves agglomerating, loose one's grip and namely fall apart, remove rice subsequently;
C, knead, ferment: the tealeaves after above-mentioned having completed is placed in twisting device and kneads, then in 55 DEG C ~ 60 DEG C bottom fermentations 6 ~ 7 hours;
D, oven dry, Titian: the tealeaves of above-mentioned fermentation ends is placed in the drying plant being covered with the root of kudzu vine, little fire toasts, and obtains finished product.
As preferably, in described step a, fresh tea leaf in its is the one in the tealeaves of two leaves and a bud or the tealeaves of bud three leaf, or their mixture.
As preferably, in described step b, rice is raw material by giving birth to rice, through decocting, dries obtained.
As preferably, the time stir-fried 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 DEG C.
As preferably, the temperature of the medium and small fire of described steps d is 75 DEG C ~ 90 DEG C.
The Qianyang black tea that the present invention also provides a kind of described processing method obtained.
In the technical scheme of the present patent application, eliminate the processing technologys such as the stand green grass or young crops in existing processing method, thus the tealeaves avoided owing to spreading out the generation of young worker's skill reddens, tea perfume (or spice) has the shortcomings such as peculiar smell, add rice by prior container neutralization tea being placed in inert gas to complete together, efficiently solve owing to omitting the shortcomings such as tea perfume (or spice) that stand young worker skill brings is not strong, ensure that the quality of tealeaves well, its technique effect brought is that those skilled in the art are difficult to expect.
In oven dry, Titian step, tealeaves is placed in root of kudzu vine top and carries out, be conducive to outstanding tealeaves fragrance, make the fragrance of tealeaves stronger.Inventor carries out comparative study discovery through adopting tea branch, tea dust etc., uses the root of kudzu vine that tealeaves more can be made to produce strong smell.
Beneficial effect of the present invention is: the profile of gained Qianyang black tea is together even, and soup coloured gold Huang is bright, and give off a strong fragrance, mouthfeel glycol, just tastes flavour simple and elegant, rear long times of aftertaste.
Detailed description of the invention
For making those skilled in the art understand production technology of the present invention and technique effect in detail, introduce application of the present invention and technique effect further with concrete production instance below.
Embodiment 1:
A, pre-treatment: the fresh tea leaf in its of plucking rear two leaves and a bud is placed in the container with inert gas.
B, to complete: first rice is placed in steaming apparatus, is heated to 45 DEG C, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and carries out stir-frying 45 minutes with rice, hold to tealeaves agglomerating, loose one's grip and namely fall apart, remove rice subsequently.
C, knead, ferment: the tealeaves after above-mentioned having completed is placed in twisting device and kneads, its speed of kneading is 45r/min.Subsequently again in the condition bottom fermentation 6 hours of 55 DEG C.
D, oven dry, Titian: the tealeaves after fermentation ends is placed in the drying plant being covered with the root of kudzu vine, toast, obtain finished product under the condition of 80 DEG C.
Embodiment 2:
A, pre-treatment: the fresh tea leaf in its of plucking rear bud three leaf is placed in the container with inert gas.
B, to complete: first rice is placed in steaming apparatus, is heated to 40 DEG C, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and carries out stir-frying 30 minutes with rice, hold to tealeaves agglomerating, loose one's grip and namely fall apart, remove rice subsequently.
C, knead, ferment: the tealeaves after above-mentioned having completed is placed in twisting device and kneads, its speed of kneading is 40r/min.Subsequently again in the condition bottom fermentation 7 hours of 60 DEG C.
D, oven dry, Titian: the tealeaves after fermentation ends is placed in the drying plant being covered with the root of kudzu vine, toast, obtain finished product under the condition of 75 DEG C.
Embodiment 3:
A, pre-treatment: the fresh tea leaf in its of plucking rear two leaves and a bud and bud three leaf is placed in the container with inert gas.The weight of the fresh tea leaf in its of its two leaves and a bud and bud three leaf respectively accounts for half.
B, to complete: first rice is placed in steaming apparatus, is heated to 50 DEG C, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and carries out stir-frying 40 minutes with rice, hold to tealeaves agglomerating, loose one's grip and namely fall apart, remove rice subsequently.
C, knead, ferment: the tealeaves after above-mentioned having completed is placed in twisting device and kneads, its speed of kneading is 38r/min.Subsequently again in the condition bottom fermentation 7 hours of 58 DEG C.
D, oven dry, Titian: the tealeaves after fermentation ends is placed in the drying plant being covered with the root of kudzu vine, toast, obtain finished product under the condition of 90 DEG C.
Wherein, for ensureing the fragrance of tealeaves better, rice used is to give birth to rice for raw material, and through decocting 15 minutes, removing thin rice gruel, dries the grain of rice, obtained.
Embodiment 4-5:
Except the root of kudzu vine in steps d is replaced by tea branch, tea dust, implements with the same way of embodiment 1 respectively, obtain the process embodiment 4-5 of Qianyang black tea.
For verifying beneficial effect of the present invention, randomly draw 100 clients and judge the various embodiments described above gained tealeaves, 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 together even, and tea color is homogeneous, and soup coloured gold Huang is bright, and give off a strong fragrance, 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 obtained compared to existing technology, achieves 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 with reference to above-described embodiment to invention has been detailed description, those skilled in the art are to be understood that, still can modify to the present invention or equivalent replacement, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in right 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 the container with inert gas;
B, to complete: first rice is placed in steaming apparatus, is heated to 40 DEG C ~ 50 DEG C, then above-mentioned fresh tea leaf in its is invested in steaming apparatus and stir-fries, hold to tealeaves agglomerating, loose one's grip and namely fall apart, remove rice subsequently;
C, knead, ferment: the tealeaves after above-mentioned having completed is placed in twisting device and kneads, then in 55 DEG C ~ 60 DEG C bottom fermentations 6 ~ 7 hours;
D, oven dry, Titian: the tealeaves of above-mentioned fermentation ends is placed in the drying plant being 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: in described step a, fresh tea leaf in its is the one in the tealeaves of two leaves and a bud or the tealeaves of bud three leaf, 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, through decocting, dries obtained.
4. the processing method of a kind of Qianyang according to claim 3 black tea, is characterized in that: the time stir-fried 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 DEG C.
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 DEG C ~ 90 DEG C.
8. the Qianyang black tea that processing method is obtained according to any one of claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410221551.0A CN103999958B (en) | 2014-05-23 | 2014-05-23 | The processing method of a kind of Qianyang black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410221551.0A CN103999958B (en) | 2014-05-23 | 2014-05-23 | The processing method of a kind of Qianyang black tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103999958A CN103999958A (en) | 2014-08-27 |
| CN103999958B true CN103999958B (en) | 2016-03-30 |
Family
ID=51361083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410221551.0A Active - Reinstated CN103999958B (en) | 2014-05-23 | 2014-05-23 | The processing method of a kind of Qianyang black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103999958B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599294A (en) * | 2012-03-19 | 2012-07-25 | 西乡县汉南茶业有限责任公司 | Eucommia ulmoides tea and production method thereof |
| CN102613336A (en) * | 2012-03-19 | 2012-08-01 | 西乡县汉南茶业有限责任公司 | Ginkgo tea and production method thereof |
| CN102715293A (en) * | 2012-06-09 | 2012-10-10 | 肖勇 | Processing method of twisted old-leaf black tea |
| CN102754708A (en) * | 2012-07-26 | 2012-10-31 | 林金树 | Red-leaf extra-strong tea processing method |
| CN103070251A (en) * | 2011-10-26 | 2013-05-01 | 镇江新区雨泰香茗园艺专业合作社 | Spiral black tea manufacturing method |
| CN103535454A (en) * | 2013-10-29 | 2014-01-29 | 福建清雅工贸有限公司 | Production method for high-aroma and fresh-sweet type black tea |
| CN103766514A (en) * | 2014-01-21 | 2014-05-07 | 西乡县胡师傅茶业有限责任公司 | Method for making fruity black tea |
-
2014
- 2014-05-23 CN CN201410221551.0A patent/CN103999958B/en active Active - Reinstated
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070251A (en) * | 2011-10-26 | 2013-05-01 | 镇江新区雨泰香茗园艺专业合作社 | Spiral black tea manufacturing method |
| CN102599294A (en) * | 2012-03-19 | 2012-07-25 | 西乡县汉南茶业有限责任公司 | Eucommia ulmoides tea and production method thereof |
| CN102613336A (en) * | 2012-03-19 | 2012-08-01 | 西乡县汉南茶业有限责任公司 | Ginkgo tea and production method thereof |
| CN102715293A (en) * | 2012-06-09 | 2012-10-10 | 肖勇 | Processing method of twisted old-leaf black tea |
| CN102754708A (en) * | 2012-07-26 | 2012-10-31 | 林金树 | Red-leaf extra-strong tea processing method |
| CN103535454A (en) * | 2013-10-29 | 2014-01-29 | 福建清雅工贸有限公司 | Production method for high-aroma and fresh-sweet type black tea |
| CN103766514A (en) * | 2014-01-21 | 2014-05-07 | 西乡县胡师傅茶业有限责任公司 | Method for making fruity black tea |
Non-Patent Citations (2)
| Title |
|---|
| 六堡茶加工工艺;肖启明;《农村新技术》;20091231(第18期);64-65 * |
| 黑茶加工工艺;蒋洪;《农村新技术》;20080831(第08期);72-73 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103999958A (en) | 2014-08-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102246866B (en) | Method for producing crimpy type high-grade green tea | |
| CN103518892B (en) | Folium mori black tea processing method | |
| CN104082435B (en) | A kind of processing method of lobule granular green tea | |
| CN105519708A (en) | A processing process for rocked black tea | |
| CN103999958B (en) | The processing method of a kind of Qianyang black tea | |
| CN105410206A (en) | Production process of green tea | |
| CN102613324A (en) | Processing technique for Guire No. 1 green tea | |
| CN104365886A (en) | Tea processing technique | |
| CN103027136A (en) | Green tea processing process | |
| CN105166152A (en) | Making method of organic black tea | |
| CN104171073A (en) | Preparation technology of compression yellow tea | |
| CN103478313B (en) | Manufacture process for Zhuangxiang black tea | |
| CN103988928B (en) | The preparation method of crystal-clear green tea | |
| CN104041605B (en) | The preparation method of green tea | |
| CN104585378A (en) | Method for preparing healthcare sour tea | |
| CN103798422A (en) | Method for processing Duyun tippy tea | |
| CN103609761A (en) | Method for producing Lichuan Congou black tea | |
| CN104068165A (en) | Preparation method for purple bamboo shoot black tea | |
| CN106798027A (en) | A kind of preparation method of wild green tea | |
| CN102870905A (en) | Production method of yellow tea | |
| CN104543195A (en) | Preparation method of pueraria shoot tip tea and products of pueraria shoot tip tea | |
| CN103271175A (en) | Processing method of spiral white tea | |
| CN103907703B (en) | A kind of cloud spring black tea preparation method | |
| CN104431005A (en) | Method of preparing black tea leaves | |
| CN107348054A (en) | A kind of process of optimization Mount Huang Mao Feng ageings tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160330 Termination date: 20190523 |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| RR01 | Reinstatement of patent right |
Former decision: termination of patent right due to unpaid annual fee Former decision publication date: 20200515 |
|
| RR01 | Reinstatement of patent right |