CN104171075A - Preparation method of highly fragrant black tea - Google Patents

Preparation method of highly fragrant black tea Download PDF

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Publication number
CN104171075A
CN104171075A CN201410415354.2A CN201410415354A CN104171075A CN 104171075 A CN104171075 A CN 104171075A CN 201410415354 A CN201410415354 A CN 201410415354A CN 104171075 A CN104171075 A CN 104171075A
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tea
minutes
leaf
heap
tealeaves
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刘碧清
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CHENGDU BITAO TEA CO LTD
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CHENGDU BITAO TEA CO LTD
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Abstract

The invention belongs to the field of preparation of tea, and in particular relates to a preparation method of highly fragrant black tea. The preparation method disclosed by the invention comprises the following steps: (1), picking fresh tea leaves, namely using one bud with two leaves, one bud with three leaves and a pair of leaves of same tenderness as the raw tea leaves; (2), spreading, namely spreading the fresh tea leaves in a ventilated, cleaned and dry tedding room, so that the water content of the fresh tea leaves is controlled within 60-68%; (3), carrying out fixation, namely carrying out fixation by using a roller type continuous fixation machine with the rotation speed of 25-35 rpm, controlling the water content of the tea leaves subjected to fixation within 55-63%, and, after taking out, conveying the tea leaves onto a spreading frame through a conveying vibration tank to be blown and cooled; and (4), rolling preliminarily, namely rolling by using a tea roller with the rotation speed of 30-36 rpm for 7-12 min, so that buds and leaves form strips preliminarily, etc. The black tea prepared by using the preparation method disclosed by the invention is tight, thin and uniform in shape, black brown and oleosus in colour and lustre, pure, full-bodied and everlasting in fragrance, pure, mild and sweet after taste, auburnish yellow and bright in tea colour, and black brown, soft, uniform and bright in soaked tea dregs.

Description

The preparation method of the black tea of a kind of high-perfume type
Technical field
The invention belongs to tealeaves preparation field, be specially the preparation method of the black tea of a kind of high-perfume type.
Background technology
Hei Chashi China special product tealeaves, production history is long, the manufacture craft of black tea for completing, knead, wet heap, dry.Black tea is mainly drunk for border area ethnic group, so claim again border-sale tea.
Because the black tea of tradition adopts thick old raw material, in manufacture process through completing, knead, operation processed processes at the beginning of wet heap, dry four.In preparation process, need heap fermentation, so wet heap is the critical process that determines black tea quality, wet length to the time, the weight of degree, can make into the wool fabric of sampling tea and have significant difference, because its blade presents crineous mostly, so be called black tea by people, but in black tea, contain abundant nutritional labeling, such as vitamin, mineral matter, amino acid, Flavonoid substances etc., health is highly profitable, so be subject to liking of consumers in general (the particularly friend of ethnic group).
Traditional black tea is general adopts following technique to prepare:
Processing process is: complete → knead → wet heap → dry.
Complete: because black tea raw material ratio is thick old, kill for fear of black tea water deficient irregular, generally except rainwater leaf, dew leaf and young tender shoots leaf, all will be in the ratio of 10:1 sprinkle water (i.e. 1 kilogram of clear water of 10 kilograms of fresh leaves).Watering is wanted evenly, can kill even killing so that black tea completes;
Complete and be divided into manual completing and complete with machinery:
Complete by hand: select heavy caliber pot (80~90 centimetres of bores), frying pan tiltedly embeds the inclined plane that is 30 degree left and right in kitchen range, and kitchen range is high 70~100 centimetres.Get the three forked stir-fry tea forks that grass handle and tung tree branch are made ready, 16~24 centimetres of the each length of trident, handle is about 50 centimetres.The general high temperature that adopts is fried soon, and 280~320 DEG C of pot temperature are thrown 4~5 kilograms of leaf amounts for every pot.After fresh leaf is cooked, turn over fast stir-fry so that both hands are even immediately, use instead when scalding one's hand and fry tea fork and tremble and copy, be called " bright fork ".In the time there is steam, hold fork with the right hand, left hand is held careless handle, will fry the vexed stir-fry of leaf tumbler, is called " wet fork ".Bright fork and wet fork hocket, and last about 2 minutes.Treat the soft silk floss of black tea tealeaves and band viscosity, it is dark green that look turns, tarnish, and green grass gas is eliminated, and fragrance shows, and rolls over thick just not easily brokenly, and uniformity, is the appropriateness that completes.
Machinery completes: when pot temperature reaches the requirement that completes, drop into 8~10 kilograms, fresh leaf, always tender according to fresh leaf, moisture number, regulate a pot temperature carry out vexed stir-fry or tremble stir-fry, appropriateness to be completed can go out machine.
Knead: black tea raw material is slightly old, knead the principle that GPRS is gently pressed, rubbed in short-term, slowly.Just rub middle kneading machine rotating speed with 40 revs/min of left and right, knead about 15 minutes time as well.Treat the slivering of black tea tender leaf, when thick Lao Ye becomes wrinkle folded.
Wet heap: wet heap is the key operation that forms black dark brown fragrance.The wet heap of black tea should have suitable condition, and the wet heap of black tea will, on the ground of back of the body window, cleaning, be avoided direct sunlight, and room temperature is more than 25 DEG C, and relative humidity remains on 85% left and right.Tea base after just rubbing, piles up without solving immediately, and the high approximately 1 meter of left and right of heap, adds a cover the things such as wet cloth, straw rain cape above, with heat and moisture preserving.In wet heap process, to carry out a turning, in order to wet even.While piling up about 24 hours, there is the globule in tea base surface, and leaf look becomes yellowish-brownly from dark green, and with vinasse gas or vinegar-pepper smell, hand stretches into tea heap sensation heating, tea group reduced viscosity, and a dozen are loose, are wet heap appropriate.
Rub again: after the black tea tea base of wet heap appropriateness is solved, upper machine is rubbed again, and pressure is just rubbed slightly little, general 6~8 minutes of time.Lower machine deblocks, dry in time.
Cure: curing is last procedure during black tea is just made.Be glossy black look and pine soot fragrance by curing the distinctive quality of the black tea of formation.Drying means takes loose bavin very hot oven to cure, and does not avoid smoke, and the cumulative wet base of layering and for a long time primary drying are different from other teas.
Black tea is dried on seven-star kitchen range and carries out.The loose bavin that burns on the ground at kitchen range mouth place, loose bavin is taked crossbearer mode, and keeps firepower even, borrows wind-force that light temperature is penetrated in seven-star hole equably, fiery temperature to be diffused into equably on kitchen range face roasting curtain.In the time that temperature reaches more than 70 DEG C on roasting curtain, start to sprinkle ground floor tea base, approximately 2~3 centimetres of thickness, be dried to 6 seventy percent when dry until ground floor tea base, then spread the second layer, spread leaf thickness slightly thin, be added to so layer by layer 5~7 layers, total thickness is no more than the height of roasting frame.Reach very likely when dry until uppermost tea base, i.e. roasting is turned in annealing.Turn over special iron fork for roasting, dry bottom is translated into above, not yet dry upper strata is turned over to going below.Continue to fire and cure, treat that each layer of tea-drying of upper, middle and lower is to appropriateness, at once lower roasting.
Black tea tea stalk frangibility, hand is pinched leaf pulverizable, and the dry dark brown pool of black tea is glossy black, when pine soot is with fragrance striking the nose, is appropriateness.
Although the black tea color and luster of preparation is brown like this, fragrance is straight and even, flavour is pure and mild, profile is inhomogeneous, and fragrance is not strong lasting.
Summary of the invention
The object of the invention is to for above technical problem, provide tight thin even neat, the color and luster of a kind of profile tea bar dark brown glossy, fragrance is pure and mild strong lasting, flavour alcohol and return sweet, soup look brown Huang bright, the preparation method of the even bright black tea of high-perfume type of dark brown softness at the bottom of leaf.
The object of the invention realizes by following technical proposals:
A preparation method for the black tea of high-perfume type, specifically comprises the following steps:
The first step: leaf picking: the tea tree that fresh leaf can pick up from that Fuding white tea, name select 131, name is selected the improved seeds such as 311, fresh leaf standard comprises that two leaves and a bud, bud three leaves and equal tender degree are to folder leaf fresh tea leaf in its.
Second step: spread: fresh leaf spreads in ventilating, clean, dry stand green grass or young crops is indoor, spreading thickness is 5cm~10cm, can be by air-conditioning equipment control indoor temperature at 17-25 DEG C, by dehumidifier control relative humidity at 50%-65%, then make to spread out air exchange in blue or green room with ventilating fan, make its appropriateness dehydration.Can improve so multiple hydrolase and polyphenol oxidase activity in fresh leaf, make the Polyphenols in fresh leaf, especially ester catechin partial hydrolysis has become all weak non-ester catechin and gallates of bitter taste and convergence, partially protein is hydrolyzed to have the free amino acid of fresh refreshing taste, cellulose and pectin also Partial Conversion are conversion, the degraded of fat-soluble pigment etc. of water-soluble sugar, water soluble pectin and part aromatic oil, thereby are conducive to the raising of the qualities such as product fragrance, flavour.Spread 4~7 hours time, the water content spreading in rear fresh leaf is controlled at 60%~68%.
The 3rd step, complete: complete with cylinder continuous de-enzyming machine (ST100Q type), 25~35 revs/min of rotating speeds, temperature is controlled at 200~300 DEG C, fixation time 4~8 minutes, after completing, the water content of tealeaves blade is controlled at 55%~63%, cooling through carrying oscillating trough to be transported to the air blast of airing frame after leafing.
The 4th step, just rub: adopt rolling machine (6CR-65 type) to knead, 30~36 revs/min of rotating speeds, throwing leaf amount is filled tealeaves rub barrel with pine bubble and is advisable, pressuring method be advanced line space press 2~3 minutes, then under the condition that is 5000pa at pressure, carry out light pressure 2~4 minutes, light pressure is rubbed lid and is defeated a little tealeaves, is convenient to slivering, and then pneumatics 3~5 minutes, while rubbing 7~12 minutes, make the preliminary slivering of its bud-leaf.
The 5th step, re-roasting: available tea leaf frying machine (ST120 type) fried dry, rotating speed is 25~30 revs/min, temperature is controlled at 180~240 DEG C, 4~6 minutes time, water content after re-roasting in tealeaves is controlled at 25%~30%, cooling through carrying oscillating trough to be transported to the air blast of airing frame after leafing.
The 6th step, rub again: can adopt rolling machine (6CR-65 type) to knead, 28~32 revs/min of rotating speeds, throwing leaf amount is filled tealeaves rub barrel with pine bubble and is advisable, pressuring method is pneumatics 4~7 minutes, light pressure under 5~9 minutes, the middle press strip part that is 10000pa at pressure 6~10 minutes under the condition that is 5000pa at pressure then, middle pressure is rubbed and is covered reinforcing and push down tealeaves, be convenient to slivering, pneumatics 5~9 minutes, while rubbing 20~35 minutes, make its bud-leaf rolled twig rate reach 80~90%, cell crashing ratio reaches 55~65%.
The 7th step, naturally wet heap: will rub again tealeaves and build up rectangle heap, tea is piled high 1.5~1.8 meters, and length and width is no more than 4 meters, tightens tea heap, collects heap limit, and tight having peace of mind need be stepped in marginal portion, is beneficial to insulation.Through 3~5 days, when tea heap surface temperature rises to 50~55 DEG C, leaf look was yellowish-brown; Tea heap internal temperature reaches 60~65 DEG C, and heap top is abound with the liver-coloured globule, and leaf is liver-coloured, is wet heap appropriateness for the first time.Now turning, opens with creeper rake, breaks up agglomerate, and center is ploughed under in marginal portion, and heap top is translated in heap bottom point, again builds heap, makes tea proceed non-enzymatic autoxidation.Through 3~4 days, the heap of receiving guest with tea reappeared the liver-coloured globule, and leaf is liver-coloured, and blue or green gas disappears, and in the time that the water content of tealeaves approaches 20%, holds tea spinosity feel, was wet heap appropriateness, and turning is in time dry.
The 8th step, dry: can be chosen in 6CCP-120 type bottle formula roasting machine and carry out, controlling temperature is 180~220 DEG C, and the time is 15~20 minutes.After taking the dish out of the pot, airing is cooling immediately, and the water content of dry rear tealeaves is controlled at 12~14%.
The 9th step, frying Titian: can adopt Longjing tea frying machine (TF6CCB-7801 type) frying Titian, temperature is controlled at 120-180 DEG C, times 10-18 clock, when lower machine, the moisture control of tealeaves is 6-7%.After cooking, tealeaves is placed on spreading for cooling frame to air blast cooling.
By Longjing tea frying machine frying Titian, in frying Titian process, tealeaves directly then conducts and heats with frying machine pot wall, be conducive to promote the abundant conversion of tea aroma composition and inclusion, volatilization low boiling aromatic substance, appear higher boiling aromatic substance, promote the flavour chief component materials such as Tea Polyphenols, catechin, amino acid, polysaccharide, caffeine fully to transform and polymerization, thereby form pure and mild strong, the flavour alcohol of fragrance and return sweet black tea individual style feature.
Compared with prior art, beneficial effect of the present invention is:
(1) spread by utilization and the technology of completing makes its appropriateness dehydration, improve multiple hydrolase and polyphenol oxidase activity in fresh leaf, make the Polyphenols in fresh leaf, especially ester catechin partial hydrolysis has become all weak non-ester catechin and gallates of bitter taste and convergence, partially protein is hydrolyzed to the free amino acid with fresh refreshing taste, cellulose and pectin also Partial Conversion are conversion, the degraded of fat-soluble pigment etc. of water-soluble sugar, water soluble pectin and part aromatic oil, thereby are conducive to the raising of the qualities such as product fragrance, flavour.
(2) re-roasting operation is controlled at 25%~30% by tealeaves water content, is conducive to improve tealeaves and rubs again rolled twig rate and the cell crashing ratio of operation, for follow-up naturally wet heap and Titian operation have been established good basis.
(3) just rub pneumatics 2~3 minutes, gently press 2~4 minutes, pneumatics 3~5 minutes, while rubbing 7~12 minutes, make the preliminary slivering of its bud-leaf, establish good basis for rubbing again operation.Rub again pneumatics 4~7 minutes, gently press 5~9 minutes, middle pressure 6~10 minutes, pneumatics 5~9 minutes, while rubbing 20~35 minutes, make its bud-leaf rolled twig rate reach 80~90%, can make cell crashing ratio reach 55~65%.Bud-leaf rolled twig rate reaches 80~90%, is conducive to improve into the tight thin neat and well spaced degree of profile tea bar of sampling tea, thereby improves tealeaves presentation quality, and desire to buy stimulates consumer.When cell crashing ratio reaches 55~65%, be conducive to further fully transforming and polymerization of component content and fragrance component in the naturally wet heap of tealeaves and tea aroma raising process, thus form pure and mild strong lasting, the flavour alcohol of dark brown glossy, the fragrance of color and luster and return sweet, soup look brown Huang bright, the even bright unique qualitative characteristics of dark brown softness at the bottom of leaf
(4) by Longjing tea frying machine frying Titian, in frying Titian process, tealeaves directly then conducts and heats with frying machine pot wall, be conducive to promote the abundant conversion of tea aroma composition and inclusion, volatilization low boiling aromatic substance, appear higher boiling aromatic substance, promote the flavour chief component materials such as Tea Polyphenols, catechin, amino acid, polysaccharide, caffeine fully to transform and polymerization, thereby form pure and mild strong, the flavour alcohol of fragrance and return sweet black tea individual style feature.
Detailed description of the invention:
Water content described in present specification is water shared quality percentage composition in tealeaves.
Embodiment 1:
1, leaf picking: the tea tree that fresh leaf picks up from that Fuding white tea, name select 131, name is selected the improved seeds such as 311, fresh leaf standard comprises that two leaves and a bud, bud three leaves and equal tender degree are to folder leaf fresh tea leaf in its.4600 kilograms of fresh tea passes weight.
2, spread: fresh leaf spreads in ventilating, clean, dry stand green grass or young crops is indoor, spreading thickness is 5cm~10cm, can be by air-conditioning equipment control indoor temperature at 17-25 DEG C, by dehumidifier control relative humidity at 50%-65%, then make to spread out air exchange in blue or green room with ventilating fan, make its appropriateness dehydration.Spread 4~7 hours time, the water content spreading in rear fresh leaf is controlled at 60%~68%.
3, complete: complete with cylinder continuous de-enzyming machine (ST100Q type), 25~35 revs/min of rotating speeds, temperature is controlled at 200~300 DEG C, fixation time 4~8 minutes, after completing, the water content of tealeaves blade is controlled at 55%~63%, cooling through carrying oscillating trough to be transported to the air blast of airing frame after leafing.
4, just rub: adopt rolling machine (6CR-65 type) to knead, 30~36 revs/min of rotating speeds, throwing leaf amount is filled tealeaves rub barrel with pine bubble and is advisable, pressuring method be advanced line space press 2~3 minutes, then gently press that (light pressure is rubbed lid and defeated a little tealeaves, be convenient to slivering, pressure is 5000pa) 2~4 minutes, and then pneumatics 3~5 minutes, while rubbing 7~12 minutes, make the preliminary slivering of its bud-leaf.
5, re-roasting: available tea leaf frying machine (ST120 type) fried dry, rotating speed is 25~30 revs/min, and temperature is controlled at 180~240 DEG C, 4~6 minutes time, water content after re-roasting in tealeaves is controlled at 25%~30%, cooling through carrying oscillating trough to be transported to the air blast of airing frame after leafing.
6, rub again: can adopt rolling machine (6CR-65 type) to knead, 28~32 revs/min of rotating speeds, throwing leaf amount is filled tealeaves rub barrel with pine bubble and is advisable, pressuring method is that pneumatics 4~7 minutes, light pressure (are rubbed lid and defeated a little tealeaves, be convenient to slivering, pressure 5000pa) 5~9 minutes, middle pressure (rub and cover reinforcing and push down tealeaves, be convenient to slivering, pressure 10000pa) 6~10 minutes, pneumatics 5~9 minutes, while rubbing 20~35 minutes, make its bud-leaf rolled twig rate reach 80~90%, cell crashing ratio reaches 55~65%.
7, naturally wet heap: will rub again tealeaves and build up rectangle heap, tea is piled high 1.5~1.8 meters, and length and width is no more than 4 meters, tightens tea heap, collects heap limit, and tight having peace of mind need be stepped in marginal portion, is beneficial to insulation.Through 3~5 days, when tea heap surface temperature rises to 50~55 DEG C, leaf look was yellowish-brown; Tea heap internal temperature reaches 60~65 DEG C, and heap top is abound with the liver-coloured globule, and leaf is liver-coloured, is wet heap appropriateness for the first time.Now turning, opens with creeper rake, breaks up agglomerate, and center is ploughed under in marginal portion, and heap top is translated in heap bottom point, again builds heap, makes tea proceed non-enzymatic autoxidation.Through 3~4 days, the heap of receiving guest with tea reappeared the liver-coloured globule, and leaf is liver-coloured, and blue or green gas disappears, and in the time that the water content of tealeaves approaches 20%, holds tea spinosity feel, was wet heap appropriateness, and turning is in time dry.
8, dry: in can being chosen in 6CCP-120 type bottle formula roasting machine, carry out, controlling temperature is 180~220 DEG C, and the time is 15~20 minutes.After taking the dish out of the pot, airing is cooling immediately, and the water content of dry rear tealeaves is controlled at 12~14%.
9, frying Titian: can adopt Longjing tea frying machine (TF6CCB-7801 type) frying Titian, temperature is controlled at 120-180 DEG C, times 10-18 clock, when lower machine, the moisture control of tealeaves is 6-7%.After cooking, tealeaves is placed on spreading for cooling frame to air blast cooling.The weight of producing black tea tealeaves is 1020 kilograms.
Embodiment 2:
1, leaf picking: the tea tree that fresh leaf picks up from that Fuding white tea, name select 131, name is selected the improved seeds such as 311, fresh leaf standard comprises that two leaves and a bud, bud three leaves and equal tender degree are to folder leaf fresh tea leaf in its.5000 kilograms of fresh tea passes weight.
2, spread: fresh leaf spreads in ventilating, clean, dry stand green grass or young crops is indoor, spreading thickness is 5cm~10cm, can be by air-conditioning equipment control indoor temperature at 18-24 DEG C, by dehumidifier control relative humidity at 50%-65%, then make to spread out air exchange in blue or green room with ventilating fan, make its appropriateness dehydration.Spread 4~7 hours time, the water content spreading in rear fresh leaf is controlled at 60%~66%.
3, complete: complete with cylinder continuous de-enzyming machine (ST100Q type), 25~35 revs/min of rotating speeds, temperature is controlled at 200~290 DEG C, fixation time 4~8 minutes, after completing, the water content of tealeaves blade is controlled at 55%~62%, cooling through carrying oscillating trough to be transported to the air blast of airing frame after leafing.
4, just rub: adopt rolling machine (6CR-65 type) to knead, 30~36 revs/min of rotating speeds, throwing leaf amount is filled tealeaves rub barrel with pine bubble and is advisable, pressuring method is advanced line space pressure 2~3 minutes, then gently presses and (rub lid and defeat a little tealeaves, be convenient to slivering, pressure 5000pa) 2~4 minutes, and then pneumatics 3~4 minutes, while rubbing 7~11 minutes, make the preliminary slivering of its bud-leaf.
5, re-roasting: available tea leaf frying machine (ST120 type) fried dry, rotating speed is 25~30 revs/min, and temperature is controlled at 180~240 DEG C, 4~6 minutes time, water content after re-roasting in tealeaves is controlled at 25%~29%, cooling through carrying oscillating trough to be transported to the air blast of airing frame after leafing.
6, rub again: can adopt rolling machine (6CR-65 type) to knead, 28~32 revs/min of rotating speeds, throwing leaf amount is filled tealeaves rub barrel with pine bubble and is advisable, pressuring method is that pneumatics 4~7 minutes, light pressure (are rubbed lid and defeated a little tealeaves, be convenient to slivering, pressure 5000pa) 5~9 minutes, middle pressure (rub and cover reinforcing and push down tealeaves, be convenient to slivering, pressure 10000pa) 6~10 minutes, pneumatics 5~8 minutes, while rubbing 20~34 minutes, make its bud-leaf rolled twig rate reach 80~90%, cell crashing ratio reaches 55~65%.
7, naturally wet heap: will rub again tealeaves and build up rectangle heap, tea is piled high 1.5~1.8 meters, and length and width is no more than 4 meters, tightens tea heap, collects heap limit, and tight having peace of mind need be stepped in marginal portion, is beneficial to insulation.Through 3~5 days, when tea heap surface temperature rises to 50~55 DEG C, leaf look was yellowish-brown; Tea heap internal temperature reaches 60~65 DEG C, and heap top is abound with the liver-coloured globule, and leaf is liver-coloured, is wet heap appropriateness for the first time.Now turning, opens with creeper rake, breaks up agglomerate, and center is ploughed under in marginal portion, and heap top is translated in heap bottom point, again builds heap, makes tea proceed non-enzymatic autoxidation.Through 3~4 days, the heap of receiving guest with tea reappeared the liver-coloured globule, and leaf is liver-coloured, and blue or green gas disappears, and in the time that the water content of tealeaves approaches 20%, holds tea spinosity feel, was wet heap appropriateness, and turning is in time dry.
8, dry: in can being chosen in 6CCP-120 type bottle formula roasting machine, carry out, controlling temperature is 180~210 DEG C, and the time is 15~20 minutes.After taking the dish out of the pot, airing is cooling immediately, and the water content of dry rear tealeaves is controlled at 12~15%.
9, frying Titian: can adopt Longjing tea frying machine (TF6CCB-7801 type) frying Titian, temperature is controlled at 120-180 DEG C, times 10-18 clock, when lower machine, the moisture control of tealeaves is 6-7%.After cooking, tealeaves is placed on spreading for cooling frame to air blast cooling.The weight of producing black tea tealeaves is 1108 kilograms.
Black tea is carried out to subjective appreciation and physical and chemical index evaluation, is listed as follows:
Aesthetic quality is assessed as following table
Physical and chemical index evaluation see the following form (in quality percentage composition %)
Water extraction Theaflavin Thearubigin Theabrownin Amino acid Caffeine Soluble sugar total amount
41.50 1.21 6.52 7.24 3.21 3.12 3.56
Patent handicraft product key odorant composition
Note: in table, black tea key odorant composition numeral is compound peaks area/interior mark peak area.
Comparative example 1:
Adopt with the identical preparation technology of embodiment 1, just removed re-roasting step
Embodiment 1 and comparative example 1 are carried out product sensory mass ratio, see the following form
As seen from the above table, the product sensory quality that prepared by this technique is significantly better than the aesthetic quality of comparative example 1 product.
The product of preparing in the application and comparative example 1 are carried out product physical and chemical index comparison (in shared appropriate percentage composition %), see the following form
As seen from the above table, the physical and chemical index of this technique preparing product is obviously better than the physical and chemical index of the product of preparation in comparative example 1.
The product of preparing in the product of preparation and comparative example 1 in embodiment 1 is at key odorant comparison of ingredients
Note: in table, black tea key odorant composition numeral is compound peaks area/interior mark peak area.
Patent handicraft product key odorant component target is better than example 2 product key odorant component targets.
Comparative example 2:
Adopt with the identical preparation technology of embodiment 1, just remove and rub again step
Product sensory mass ratio in embodiment 1 and comparative example 2
As seen from the above table, the product that the technical program is produced, the product sensory quality of embodiment 1 is significantly better than the product sensory quality of comparative example 2.
Embodiment 1 and comparative example 2 product physical and chemical index comparisons (shared quality %)
As seen from the above table, the product physical and chemical index of embodiment 1 is better than comparative example 2 product physical and chemical indexs.
Embodiment 1 product and comparative example 2 product key odorant comparison of ingredients
Note: in table, black tea key odorant composition numeral is compound peaks area/interior mark peak area.
As seen from the above table, in embodiment 1, product key odorant component target is better than example 3 product key odorant component targets.
Comparative example 3:
Keep the preparation method identical with embodiment 1, only cancel frying Titian step, all the other steps and embodiment 1 are in full accord
Product in embodiment 1 in product and the comparative example 3 of preparation carries out aesthetic quality's comparison
As seen from the above table, in embodiment 1, the product sensory quality of preparation is significantly better than the product sensory quality in comparative example 3.
Product physical and chemical index comparison (quality %) in product in embodiment 1 and comparative example 3
In embodiment 1, the physical and chemical index of preparing product is better than product physical and chemical index in comparative example 3.
Product and comparative example 3 product key odorant comparison of ingredients in embodiment 1
Note: in table, black tea key odorant composition numeral is compound peaks area/interior mark peak area.
Embodiment 1 product key odorant component target is better than comparative example 3 product key odorant component targets.
From above embodiment and comparative example contrast, product prepared by this technique is obviously better than all standard in comparative example, and hence one can see that, and each step in the application is very crucial, and each step is all indispensable.Tight thin even neat, the color and luster of product in the application profile tea bar on aesthetic quality dark brown glossy, fragrance is pure and mild strong lasting, flavour alcohol and return sweet, soup look brown Huang bright, the black tea of the even bright high-perfume type of dark brown softness at the bottom of leaf.
Physical and chemical index is in quality percentage composition: water extraction 41.50%, theaflavin 1.21%, thearubigin 6.52%, theabrownin 7.24%, amino acid 3.21%, caffeine 3.12%, soluble sugar total amount 3.56%.
Higher water extraction content, has established good material base for increasing millet paste concentration and flavour thickness and enduring repeated infusions.Theaflavin content is between 1.0%~1.4%, and the color, smell and taste to black tea and quality play conclusive effect; Thearubigin content is between 6%~8%.Black tea is being played to important function aspect millet paste, flavour, color and luster, and thearubigin accounts for 35% of total color, plays an important role aspect the brown of also sampling tea at one-tenth; Theabrownin is soup look dun main cause, can present reddish brown bright qualitative characteristics when theabrownin content reaches 6%~8%, Tang Se.Theaflavin 1.21%, thearubigin 6.52%, theabrownin 7.24% played very important effect for forming black liquor color, flavour, color and luster.Soluble sugar total amount 3.56%, amino acid 3.21% are black tea flavour alcohol and return the sweet very important effect of having played.Trans-3-amylene-2-ketone 1.74, amylalcohol 0.68, n-hexyl alcohol 0.32, cis-blatter alcohol 0.95, linalool 1.58, geraniol 2.94, phenmethylol 0.36, nerol 0.71.Below higher key odorant component content is the pure and mild strong good material base of having established lastingly of black tea fragrance.

Claims (7)

1. a preparation method for the black tea of high-perfume type, is characterized in that comprising the following steps:
The first step, leaf picking: adopt two leaves and a bud, bud three leaves and equal tender degree to pressing from both sides leaf as raw material tealeaves;
Second step, spread: by fresh leaf spread in ventilating, clean, dry stand green grass or young crops is indoor, makes fresh leaf water content be controlled at 60%~68%;
The 3rd step, complete: complete with cylinder continuous de-enzyming machine, rotating speed is 25~35 revs/min, and after completing, leaf water content is controlled at 55%~63%, cooling through carrying oscillating trough to be transported to the air blast of airing frame after leafing;
The 4th step, just rub: adopt rolling machine to knead, rotating speed is 30~36 revs/min, while rubbing, amounts to 7~12 minutes, makes the preliminary slivering of its bud-leaf;
The 5th step, re-roasting: carry out fried dry with tea leaf frying machine, rotating speed is 25~30 revs/min, and after fried dry, water content is controlled at 25%~30%, cooling through carrying oscillating trough to be transported to the air blast of airing frame after leafing;
The 6th step, rub again: adopt rolling machine to knead, rotating speed is 28~32 revs/min, while rubbing, amounts to 20~35 minutes, makes its bud-leaf rolled twig rate reach 80~90%, and cell crashing ratio reaches 55~65%;
The 7th step, naturally wet heap: will rub again tealeaves and build up rectangle heap, tea is piled high 1.5~1.8 meters, and length and width is no more than 4 meters, tightens tea heap, through 3~5 days, tea heap surface temperature rose to 50~55 DEG C, and leaf look is yellowish-brown; Tea heap medium temperature reaches 60~65 DEG C, is wet heap appropriateness for the first time; Now turning, breaks up agglomerate, and center is ploughed under in marginal portion, and bottom tealeaves is translated into heap top, again builds heap, makes tea proceed non-enzymatic autoxidation; Through 3~4 days, the water content for the treatment of tealeaves was below 20%, held tea spinosity feel, was wet heap appropriateness, and turning is in time dry;
The 8th step, dry: be dried in cylinder is fried tea machine, temperature control is 180~220 DEG C, and be 15~20 minutes drying time, after taking the dish out of the pot airing immediately cooling, make water content be controlled at 12~14%;
The 9th step, frying Titian: adopt frying machine to carry out frying Titian, when lower machine, tealeaves moisture control, 6-7%, after cooking is placed on tealeaves on spreading for cooling frame air blast cooling.
2. the preparation method of the black tea of high-perfume type according to claim 1, it is characterized in that: the thickness that spreads spreading in described second step is 5cm~10cm, and control indoor temperature is 17-25 DEG C, and humidity is 50%-65%, the exchange that maintains the circulation of air, spreads 4~7 hours time.
3. the preparation method of the black tea of high-perfume type according to claim 1, is characterized in that: the temperature completing in the 3rd described step is controlled at 200~300 DEG C, fixation time 4~8 minutes.
4. the preparation method of the black tea of high-perfume type according to claim 1, is characterized in that: the pressuring method of just rubbing in the 4th described step is first pneumatics 2~3 minutes, light pressure 2~4 minutes under the condition that is 5000Pa at pressure then, finally pneumatics 3~5 minutes again.
5. the preparation method of the black tea of high-perfume type according to claim 1, is characterized in that: in the 5th described step, the temperature of re-roasting is controlled at 180~240 DEG C, 4~6 minutes time.
6. the preparation method of the black tea of high-perfume type according to claim 1, it is characterized in that: the pressuring method of the 6th described step in rubbing is again first pneumatics 4~7 minutes, then light pressure 5~9 minutes under the condition that is 5000Pa at pressure, the lower pressure of condition 6~10 minutes that is then 10000Pa at pressure, last pneumatics 5~9 minutes.
7. the preparation method of the black tea of high-perfume type according to claim 1, is characterized in that: in the 9th described step frying Titian, temperature is controlled at 120-180 DEG C, 10-18 minutes time.
CN201410415354.2A 2014-08-21 2014-08-21 Preparation method of highly fragrant black tea Pending CN104171075A (en)

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CN106135550A (en) * 2015-04-07 2016-11-23 农业部南京农业机械化研究所 A kind of Folium Lycii postfermented tea processing method
CN105166140A (en) * 2015-10-13 2015-12-23 贵定县富茗茶业有限公司 Manufacturing method of black tea
CN105613801A (en) * 2015-12-31 2016-06-01 吴光伦 Preparation method of high-fragrance strip-type black tea
CN105901212B (en) * 2016-04-15 2020-02-07 四川师范大学 Docynia delavayi fermented tea and preparation method thereof
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CN105851285A (en) * 2016-05-30 2016-08-17 湖南农业大学 Method for processing raw dark green tea under joint effect of reaction promoting of tea enzymes and microorganisms
CN106135489A (en) * 2016-07-06 2016-11-23 王崟 The preparation method of a kind of Dark Green Tea and the Dark Green Tea of preparation thereof
CN106135489B (en) * 2016-07-06 2020-02-11 王崟 Preparation method of raw dark green tea and raw dark green tea prepared by same
CN106135140A (en) * 2016-07-08 2016-11-23 臧诗雨 Fermented tea application in Holotrichia diomphalia Bates cultivates
CN107683929B (en) * 2016-08-05 2021-04-09 四川师范大学 Microbiotransformation and application of chemical components of docynia delavayi by golden flower fungus
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CN106135497A (en) * 2016-08-31 2016-11-23 石阡瑞福茶业 A kind of manufacture method of tongue tea
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