CN104171046B - Processing method of black tea - Google Patents
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- CN104171046B CN104171046B CN201410333191.3A CN201410333191A CN104171046B CN 104171046 B CN104171046 B CN 104171046B CN 201410333191 A CN201410333191 A CN 201410333191A CN 104171046 B CN104171046 B CN 104171046B
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Abstract
The invention discloses a processing method of black tea. The method comprises the following steps: withering, twisting, fermenting, dehydrating, shaping, drying, extracting flavor, and putting into storage for refrigeration. The black tea prepared by the method is black in color, is golden red and bright in soup color, is strong and long-lasting in flower fragrance, is sweet and mellow in taste, and bright red in leaf bottom, and is another good selection for preparing high-quality black tea.
Description
Technical field
The present invention relates to processing field of tea leaves is and in particular to a kind of processing method of black tea.
Background technology
The demand of teas beverage increasingly increases with social development, and the regional consumption habit of traditional tea is slowly
Decomposition, the substitute is more modern, the Tea Consumption trend that scientific and technological content more increases.Cultural craze, organic in tea
Under the many factors such as tea heat, health tea heat, Herb Tea heat rise, the living standard of consumers in general improves constantly, life taste
Also and then lifted, the trial test to tea culture is also to show special preference to, and different signs indicate, Chinese tea industry is just moving towards new sending out
The exhibition stage.In world's Folium Camelliae sinensis total output, black tea portion is maximum, accounts for the 75% of total output.Effect of black tea is a lot, green
Color health value is very high, is increasingly favored by common people, and black tea is fermented tea, with the new bud-leaf of suitable Camellia sinensis as raw material, warp
Cross wither, knead, fermenting, being dried etc. typical process process refine form.Because its dry tea color and luster with the millet paste brewing with redness is
Homophony, therefore named black tea.It is referred to as " black tea " during black tea initiative.Black tea there occurs in tea polyphenols enzymatic oxidation being in process
The chemical reaction of the heart, the chemical composition change in fresh leaf is larger, and tea polyphenols reduce more than 90%, create theaflavin, thearubigins
Deng new component, aroma substance obvious increase than fresh leaf.
The manufacture method that patent document as Publication No. CN103444922A discloses black tea, the method adopts secondary
The black tea active constituent content that ferment produces is high, and color and luster Wu Run, taste have a distinctive style, but at it, fresh leaf is sent into this in baking oven
In individual step, due to temperature too high it is easy to lead to the problem that fresh leaf broken leaf in a large number in process.
And for example the patent document of Publication No. CN103783180A discloses a kind of processing method of black tea, by the method
The black tea bottom bud-leaf making is complete, color and luster is uniform, and quality increases, but because black tea is after fermentation ends, primary mesh
Be activity using high temperature enzyme, prevent fermentation, the color, smell and taste being formed during solid-state fermentation, but the method is bakeing
The first low rear high baking mode of temperature adopting in the step for foot is dry is difficult to the fragrance of fixing Folium Camelliae sinensis it may appear that black tea fragrance is low
Problem.
Generally speaking, the black tea that current China traditional handicraft processes also has that profile is single, fragrance is low, soup look is inadequate
The problems such as glow, flavour are not fresh refreshing.
Content of the invention
For solving above-mentioned technical problem the invention provides one kind can produce granulated black tea, improve tea color, profile,
Soup look, fragrance, the processing method of the black tea of flavour.
The present invention is achieved by the following technical programs：
A kind of processing method of black tea, the method comprises the following steps：
A, wither：Choosing fresh leaf and spreading controls temperature to be withered by hot blast in withering trough, and withering temperature is 35-38
DEG C, withering time is 6-9 hour；
B, knead：Require low temperature and high relative humidity, temperature 20-24 DEG C, relative humidity is 85-90%, and kneading machine rotating speed is with 35-45
Rev/min, knead and be not pressurized, the time of kneading is 45-60 minute；
C, fermentation：Folium Camelliae sinensis after kneading are put into room temperature and is 28-30 DEG C, relative humidity is indoor of the fermentation of 95-99%
Ferment, leaf-spreading thickness is 6-12cm, aerobic fermentation 5-6 hour, and after fermentation, water content of tea is 60-64%；
D, dehydration：Folium Camelliae sinensis after fermentation are put into thermal dehydration in dewaterer, temperature is 150-250 DEG C；
E, shaping：Using 6CJZ-25 type curl shape shaping machine, Folium Camelliae sinensis are cooked circular, the shaping time is 60-90 minute, does
Shape temperature is 120-150 DEG C；
F, drying：Using hot-air seasoning, drying time is 15-20 minute, and temperature is 50-80 DEG C；
G, Titian：Using hot blast Titian, temperature is 90-110 DEG C, and the Titian time is 2-2.5 hour；
H, warehouse-in cold preservation：Cold storing and fresh-keeping in the freezer that temperature is 5-10 DEG C is put in Folium Camelliae sinensis pack after Titian.
In described step a, the thickness that spreads of tea leaf withering is 5-7cm, and after withering, water content of tea is 65-70%.
In described step b, 35-40 rev/min of tea twisting machine rotating speed, kneads and is not pressurized, and the time of kneading is 45-50 minute.
Water content after Folium Camelliae sinensis dehydration in described step d is 38-42%.
Water content after drying tea leaves in described step f is 20-24%.
Water content after tea aroma raising in described step g is 5-6%.
The beneficial effects of the present invention is：Can effectively by the water content control of the Folium Camelliae sinensis after dehydration 40% about, be
Following process is provided convenience, and black tea is made granulated, not only the mellow and full intense excess syndrome of outward appearance, and instant packed transport.Using this
The black tea color and luster Wu Run that method is produced, granule intense excess syndrome, soup look golden red are bright, the high length of the fragrance of a flower, flavour are sweet and pure, Radix Phyllagathis fordii is gorgeous.It is
Make the another excellent selection of high-quality black tea.
Specific embodiment
With reference to embodiments technical scheme is further described, but claimed scope is not limited to
In described.
Embodiment one
A, wither：Choosing fresh leaf and spreading controls temperature to be withered by hot blast in withering trough, and withering temperature is 35 DEG C,
Withering time is 6 hours, and the thickness that spreads of tea leaf withering is 5cm, and after withering, water content of tea is 65%；
B, knead：Require low temperature and high relative humidity, 20 DEG C of temperature, relative humidity is 85%, and kneading machine rotating speed, with 35 revs/min, is rubbed
Sth. made by twisting is not pressurized, and the time of kneading is 45 minutes；
C, fermentation：Folium Camelliae sinensis after kneading are put into room temperature and is 28 DEG C, relative humidity is 95% fermentation interior fermentation, spreads out leaf
Thickness is 6cm, aerobic fermentation 5 hours, and after fermentation, water content of tea is 64%；
D, dehydration：Folium Camelliae sinensis after fermentation are put into thermal dehydration in dewaterer, temperature is 150 DEG C, containing after Folium Camelliae sinensis dehydration
The water yield is 42%；
E, shaping：Using 6CJZ-25 type curl shape shaping machine, Folium Camelliae sinensis are cooked circular, the shaping time is 60 minutes, shaping
Temperature is 120 DEG C；
F, drying：Using hot-air seasoning, drying time is 15 minutes, and temperature is 80 DEG C, and the water content after drying tea leaves is
24%；
G, Titian：Using hot blast Titian, temperature is 90 DEG C, and the Titian time is 2.5 hours, and the water content after tea aroma raising is
6%；
H, warehouse-in cold preservation：Cold storing and fresh-keeping in the freezer that temperature is 5 DEG C is put in Folium Camelliae sinensis pack after Titian.
Embodiment two
A, wither：Choosing fresh leaf and spreading controls temperature to be withered by hot blast in withering trough, and withering temperature is 35 DEG C,
Withering time is 7 hours, and the thickness that spreads of tea leaf withering is 6cm, and after withering, water content of tea is 66%；
B, knead：Require low temperature and high relative humidity, 21 DEG C of temperature, relative humidity is 85%, and kneading machine rotating speed, with 35 revs/min, is rubbed
Sth. made by twisting is not pressurized, and the time of kneading is 46 minutes；
C, fermentation：Folium Camelliae sinensis after kneading are put into room temperature and is 28 DEG C, relative humidity is 96% fermentation interior fermentation, spreads out leaf
Thickness is 7cm, aerobic fermentation 5 hours, and after fermentation, water content of tea is 61%；
D, dehydration：Folium Camelliae sinensis after fermentation are put into thermal dehydration in dewaterer, temperature is 150 DEG C, containing after Folium Camelliae sinensis dehydration
The water yield is 39%；
E, shaping：Using 6CJZ-25 type curl shape shaping machine, Folium Camelliae sinensis are cooked circular, the shaping time is 65 minutes, shaping
Temperature is 125 DEG C；
F, drying：Using hot-air seasoning, drying time is 16 minutes, and temperature is 50 DEG C, and the water content after drying tea leaves is
23%；
G, Titian：Using hot blast Titian, temperature is 95 DEG C, and the Titian time is 2 hours, and the water content after tea aroma raising is
6%；
H, warehouse-in cold preservation：Cold storing and fresh-keeping in the freezer that temperature is 6 DEG C is put in Folium Camelliae sinensis pack after Titian.
Embodiment three
A, wither：Choosing fresh leaf and spreading controls temperature to be withered by hot blast in withering trough, and withering temperature is 36 DEG C,
Withering time is 8 hours, and the thickness that spreads of tea leaf withering is 6cm, and after withering, water content of tea is 67%；
B, knead：Require low temperature and high relative humidity, 22 DEG C of temperature, relative humidity is 85%, and kneading machine rotating speed, with 35 revs/min, is rubbed
Sth. made by twisting is not pressurized, and the time of kneading is 45 minutes；
C, fermentation：Folium Camelliae sinensis after kneading are put into room temperature and is 28 DEG C, relative humidity is 97% fermentation interior fermentation, spreads out leaf
Thickness is 7cm, aerobic fermentation 5 hours, and after fermentation, water content of tea is 62%；
D, dehydration：Folium Camelliae sinensis after fermentation are put into thermal dehydration in dewaterer, temperature is 160 DEG C, containing after Folium Camelliae sinensis dehydration
The water yield is 38%；
E, shaping：Using 6CJZ-25 type curl shape shaping machine, Folium Camelliae sinensis are cooked circular, the shaping time is 65 minutes, shaping
Temperature is 120 DEG C；
F, drying：Using hot-air seasoning, drying time is 15 minutes, and temperature is 60 DEG C, and the water content after drying tea leaves is
22%；
G, Titian：Using hot blast Titian, temperature is 95 DEG C, and the Titian time is 2 hours, and the water content after tea aroma raising is
6%；
H, warehouse-in cold preservation：Cold storing and fresh-keeping in the freezer that temperature is 7 DEG C is put in Folium Camelliae sinensis pack after Titian.
Example IV
A, wither：Choosing fresh leaf and spreading controls temperature to be withered by hot blast in withering trough, and withering temperature is 37 DEG C,
Withering time is 8 hours, and the thickness that spreads of tea leaf withering is 7cm, and after withering, water content of tea is 68%；
B, knead：Require low temperature and high relative humidity, 22 DEG C of temperature, relative humidity is 90%, and kneading machine rotating speed, with 40 revs/min, is rubbed
Sth. made by twisting is not pressurized, and the time of kneading is 46 minutes；
C, fermentation：Folium Camelliae sinensis after kneading are put into room temperature and is 28 DEG C, relative humidity is 99% fermentation interior fermentation, spreads out leaf
Thickness is 10cm, aerobic fermentation 5 hours, and after fermentation, water content of tea is 61%；
D, dehydration：Folium Camelliae sinensis after fermentation are put into thermal dehydration in dewaterer, temperature is 170 DEG C, containing after Folium Camelliae sinensis dehydration
The water yield is 39%；
E, shaping：Using 6CJZ-25 type curl shape shaping machine, Folium Camelliae sinensis are cooked circular, the shaping time is 70 minutes, shaping
Temperature is 130 DEG C；
F, drying：Using hot-air seasoning, drying time is 15 minutes, and temperature is 60 DEG C, and the water content after drying tea leaves is
22%；
G, Titian：Using hot blast Titian, temperature is 100 DEG C, and the Titian time is 2.5 hours, the water content after tea aroma raising
For 5%；
H, warehouse-in cold preservation：Cold storing and fresh-keeping in the freezer that temperature is 8 DEG C is put in Folium Camelliae sinensis pack after Titian.
Embodiment five
A, wither：Choosing fresh leaf and spreading controls temperature to be withered by hot blast in withering trough, and withering temperature is 37 DEG C,
Withering time is 8 hours, and the thickness that spreads of tea leaf withering is 6cm, and after withering, water content of tea is 68%；
B, knead：Require low temperature and high relative humidity, 23 DEG C of temperature, relative humidity is 89%, and kneading machine rotating speed, with 40 revs/min, is rubbed
Sth. made by twisting is not pressurized, and the time of kneading is 49 minutes；
C, fermentation：Folium Camelliae sinensis after kneading are put into room temperature and is 30 DEG C, relative humidity is 98% fermentation interior fermentation, spreads out leaf
Thickness is 9cm, aerobic fermentation 6 hours, and after fermentation, water content of tea is 62%；
D, dehydration：Folium Camelliae sinensis after fermentation are put into thermal dehydration in dewaterer, temperature is 200 DEG C, containing after Folium Camelliae sinensis dehydration
The water yield is 39%；
E, shaping：Using 6CJZ-25 type curl shape shaping machine, Folium Camelliae sinensis are cooked circular, the shaping time is 70 minutes, shaping
Temperature is 130 DEG C；
F, drying：Using hot-air seasoning, drying time is 18 minutes, and temperature is 65 DEG C, and the water content after drying tea leaves is
21%；
G, Titian：Using hot blast Titian, temperature is 105 DEG C, and the Titian time is 2 hours, and the water content after tea aroma raising is
5%；
H, warehouse-in cold preservation：Cold storing and fresh-keeping in the freezer that temperature is 6 DEG C is put in Folium Camelliae sinensis pack after Titian.
Embodiment six
A, wither：Choosing fresh leaf and spreading controls temperature to be withered by hot blast in withering trough, and withering temperature is 38 DEG C,
Withering time is 9 hours, and the thickness that spreads of tea leaf withering is 7cm, and after withering, water content of tea is 65%；
B, knead：Require low temperature and high relative humidity, 24 DEG C of temperature, relative humidity is 90%, and kneading machine rotating speed, with 40 revs/min, is rubbed
Sth. made by twisting is not pressurized, and the time of kneading is 50 minutes；
C, fermentation：Folium Camelliae sinensis after kneading are put into room temperature and is 30 DEG C, relative humidity is 99% fermentation interior fermentation, spreads out leaf
Thickness is 11cm, aerobic fermentation 6 hours, and after fermentation, water content of tea is 60%；
D, dehydration：Folium Camelliae sinensis after fermentation are put into thermal dehydration in dewaterer, temperature is 210 DEG C, containing after Folium Camelliae sinensis dehydration
The water yield is 38%；
E, shaping：Using 6CJZ-25 type curl shape shaping machine, Folium Camelliae sinensis are cooked circular, the shaping time is 85 minutes, shaping
Temperature is 140 DEG C；
F, drying：Using hot-air seasoning, drying time is 20 minutes, 75 DEG C of temperature, and the water content after drying tea leaves is
20%；
G, Titian：Using hot blast Titian, temperature is 110 DEG C, and the Titian time is 2 hours, and the water content after tea aroma raising is
5%；
H, warehouse-in cold preservation：Cold storing and fresh-keeping in the freezer that temperature is 5 DEG C is put in Folium Camelliae sinensis pack after Titian.
Claims (6)
1. a kind of processing method of black tea is it is characterised in that the method comprises the following steps：
A, wither：Choosing fresh leaf and spreading controls temperature to be withered by hot blast in withering trough, and withering temperature is 35-38 DEG C,
Withering time is 6-9 hour；
B, knead：Require low temperature and high relative humidity, temperature 20-24 DEG C, relative humidity is 85-90%, and kneading machine rotating speed is with 35-45 rev/min
Clock, kneads and is not pressurized, and the time of kneading is 45-60 minute；
C, fermentation：Folium Camelliae sinensis after kneading are put into room temperature and is 28-30 DEG C, relative humidity is the fermentation interior fermentation of 95-99%, stand
Leaf thickness is 6-12cm, aerobic fermentation 5-6 hour, and after fermentation, water content of tea is 60-64%；
D, dehydration：Folium Camelliae sinensis after fermentation are put into thermal dehydration in dewaterer, temperature is 150-250 DEG C；
E, shaping：Using 6CJZ-25 type curl shape shaping machine, Folium Camelliae sinensis are cooked circular, the shaping time is 60-90 minute, shaping temperature
Spend for 120-150 DEG C；
F, drying：Using hot-air seasoning, drying time is 15-20 minute, and temperature is 50-80 DEG C；
G, Titian：Using hot blast Titian, temperature is 90-110 DEG C, and the Titian time is 2-2.5 hour；
H, warehouse-in cold preservation：Cold storing and fresh-keeping in the freezer that temperature is 5-10 DEG C is put in Folium Camelliae sinensis pack after Titian.
2. black tea according to claim 1 processing method it is characterised in that：In described step a, tea leaf withering spreads
Thickness is 5-7cm, and after withering, water content of tea is 65-70%.
3. black tea according to claim 1 processing method it is characterised in that：Tea twisting machine rotating speed in described step b
35-40 rev/min, knead and be not pressurized, the time of kneading is 45-50 minute.
4. black tea according to claim 1 processing method it is characterised in that：Containing after Folium Camelliae sinensis dehydration in described step d
The water yield is 38-42%.
5. black tea according to claim 1 processing method it is characterised in that：Containing after drying tea leaves in described step f
The water yield is 20-24%.
6. black tea according to claim 1 processing method it is characterised in that：Containing after tea aroma raising in described step g
The water yield is 5-6%.
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| CN104431003A (en) * | 2014-12-25 | 2015-03-25 | 保山昌宁红茶业集团有限公司 | Preparation method of winter tea |
| CN104824252B (en) * | 2015-05-25 | 2018-07-13 | 郴州市莽山瑶益春茶业有限公司 | Sweet odor type health-care black tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119748A (en) * | 2011-01-24 | 2011-07-13 | 匡新 | Method for processing charcoal baked black tea |
| CN102210362A (en) * | 2011-07-20 | 2011-10-12 | 贵阳春秋实业有限公司 | Bead black tea manufacturing method |
| CN103229860A (en) * | 2013-05-02 | 2013-08-07 | 贵州贵茶有限公司 | Making process of black tea |
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2014
- 2014-07-14 CN CN201410333191.3A patent/CN104171046B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119748A (en) * | 2011-01-24 | 2011-07-13 | 匡新 | Method for processing charcoal baked black tea |
| CN102210362A (en) * | 2011-07-20 | 2011-10-12 | 贵阳春秋实业有限公司 | Bead black tea manufacturing method |
| CN103229860A (en) * | 2013-05-02 | 2013-08-07 | 贵州贵茶有限公司 | Making process of black tea |
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