CN104171086A - Fermentation technology for producing dark tea - Google Patents
Fermentation technology for producing dark tea Download PDFInfo
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- CN104171086A CN104171086A CN201410323215.7A CN201410323215A CN104171086A CN 104171086 A CN104171086 A CN 104171086A CN 201410323215 A CN201410323215 A CN 201410323215A CN 104171086 A CN104171086 A CN 104171086A
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Abstract
The invention discloses a fermentation technology for producing dark tea, comprising the step of fermenting tea leaves which are picked in summer and autumn and are coarsely semifinished. The fermentation technology specifically comprises the following technical steps: fresh tea leave storing, withering, rolling, fermenting and drying. The climatic characteristic of low average temperature in Guizhou is fully utilized and a big plastic bag is used as a fermentation place; the dark tea fermented in the natural climate condition is mellow in mouthfeel and the flavor of the dark tea is strong and does not disperse easily; meanwhile, aerobic bacteria and anaerobic bacteria alternately act during fermentation, so that the dark tea is glossy and has a high nutrition value.
Description
Technical field
The present invention relates to a kind of zymotechnique, specifically a kind of zymotechnique of producing black tea.
Background technology
Black tea (border-sale tea) is the peculiar teas of China, quenches the thirst, anti-cancer, anticancer, aid digestion, the effect such as lose weight, delay senility because it has, and liked by consumer.But black tea produces black liquor color muddiness, mouthfeel bitterness especially then, the institute of fermenting is highly seasoned, even turns sour and musty with acid, affects sense organ joyful, also becomes the obstacle in black tea popularization.Therefore, how to improve the black tea local flavor of the black tea that produces especially then, become the task of top priority.
The formation of black tea quality is under the enzymatic catalysis and hyther under microorganism participates in, the series reaction such as its component content is oxidized, condensation, decomposition, make it generate the more complicated material that black tea quality forms that is conducive to, thereby formed its distinctive quality and flavor.Wherein pile-fermentation is the critical process that black tea quality forms.When making, takes one time traditional black tea pile-fermentation technique, so produce then black tea often fragrance is impure, soup look muddiness, flavour is sour and astringent, the control of pile-fermentation process is conducive to the conversion of tealeaves component content, can play good improvement effect to black tea flavour, Tang Se and fragrance.
Summary of the invention
The object of the present invention is to provide a kind of zymotechnique of producing black tea, to solve the problem proposing in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
Produce a zymotechnique for black tea, select Guizhou province, the coarse wool tea that time autumn in summer plucks carries out fermentation process, and its concrete technology step is as follows:
(1) store up green fodder: by the fresh leaf spreading for cooling of coarse wool tea, the heat radiation of newly plucking, prevent that fresh leaf is rotten;
(2) wither: in tea withering machine, carry out, technological temperature is 30～38 DEG C, leaf-spreading thickness 18～20cm, after withering, tealeaves water content is between 58～64%;
(3) knead: tentatively knead: make tealeaves slivering, the time is 40～60 minutes, then dismiss the tea group of kneading, fully heat radiation; Repeat to knead: make the further slivering of tealeaves, the time is 40～60 minutes, and rolled twig rate requires more than 95%;
(4) fermentation: the tea group after kneading is dismissed, and separate old tender tealeaves, by old tender tealeaves respectively thermal reactor concentrate in large polybag and carry out sealing and fermenting 50 hours, utilize the feature that Guizhou temperature is low to carry out spontaneous fermentation, in thermal reactor sweat, opened large polybag once every 8～10 hours, and the tealeaves of thermal reactor is carried out to turning;
(5) dry: the tealeaves having fermented is carried out just drying, and just the baking time is 12～15 minutes, just dries 110 DEG C～120 DEG C of temperature, then with room temperature Slow cooling; The tealeaves complete to first baking carries out multiple baking, dries again 80 DEG C～100 DEG C of temperature, controls gross tea moisture below 8%, and then makes black tea.
As the further scheme of the present invention: in described step (1), withering time is 4～8 hours.
As the further scheme of the present invention: the rolled twig rate of tentatively kneading in described step (3) reaches more than 95%.
As the further scheme of the present invention: in described step (5), the baking time was controlled in 12～15 minutes again.
Compared with prior art, the invention has the beneficial effects as follows: make full use of the climatic characteristic that Guizhou province mean temperature is low, use large polybag as fermentation place, the black tea mouthfeel of utilizing natural climate to make to ferment is mellow, tea is fragrant solidifying and not loose, with fashion bacteria and anaerobic bacteria alternating action and fermentation, make black dark brown pool more glossy, be of high nutritive value simultaneously.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of zymotechnique of producing black tea, selects Guizhou province, and the coarse wool tea that time autumn in summer plucks carries out fermentation process, and its concrete technology step is as follows:
(1) store up green fodder: by the fresh leaf spreading for cooling of coarse wool tea, the heat radiation of newly plucking, prevent that fresh leaf is rotten;
(2) wither: in tea withering machine, carry out, object is to make fresh leaf dehydration deliquescing, and technological operation temperature is 30 DEG C, leaf-spreading thickness 18cm, withering time 4 hours, after this operation requires to wither, tealeaves water content is between 58%;
(3) knead: object is to make fresh leaf slivering, destroy tealeaves cell, the time is 40 minutes, and rolled twig rate reaches 95%, can adopt manual kneading, and also can adopt machine to knead; The tea group that dismission is kneaded, fully heat radiation; Repeat to knead, make the further slivering of tealeaves, cell is fully destroyed, and the time is 40 minutes, and rolled twig rate requires more than 95%.
(4) fermentation: the tea group after kneading is dismissed, and separate old tender tealeaves, by old tender tealeaves respectively thermal reactor concentrate on large polybag and ferment 50 hours, utilize the feature spontaneous fermentation that Guizhou temperature is low, in thermal reactor sweat, opened large polybag once every 8 hours, and the tealeaves of thermal reactor is carried out to turning, be convenient to air and enter fully in large polybag, be convenient to bacteria and anaerobic bacteria alternating action and fermentation, made black tea mouthfeel more mellow;
(5) dry: the tealeaves having fermented is carried out just drying, and the time is 12 minutes, 110 DEG C of temperature; Slow cooling, eases back tealeaves, and moisture is uniformly distributed again, prevents outer dry interior wet; Further remove moisture, tighten tea bar, improve fragrant look, the baking time is 12 minutes again, 80 DEG C of temperature, and this operation requires to control gross tea moisture below 8%, and then makes black tea.
Embodiment 2
Produce a zymotechnique for black tea, select Guizhou province, the coarse wool tea that time autumn in summer plucks carries out fermentation process, and its concrete technology step is as follows:
(1) store up green fodder: by the fresh leaf spreading for cooling of coarse wool tea, the heat radiation of newly plucking, prevent that fresh leaf is rotten;
(2) wither: in tea withering machine, carry out, object is to make fresh leaf dehydration deliquescing, and technological operation temperature is 34 DEG C, leaf-spreading thickness 19cm, withering time 6 hours, after this operation requires to wither, tealeaves water content is between 61%;
(3) knead: object is to make fresh leaf slivering, destroy tealeaves cell, the time is 50 minutes, and rolled twig rate reaches 95%, can adopt manual kneading, and also can adopt machine to knead; The tea group that dismission is kneaded, fully heat radiation; Repeat to knead, make the further slivering of tealeaves, cell is fully destroyed, and the time is 50 minutes, and rolled twig rate requires more than 95%.
(4) fermentation: the tea group after kneading is dismissed, and separate old tender tealeaves, by old tender tealeaves respectively thermal reactor concentrate on large polybag and ferment 50 hours, utilize the feature spontaneous fermentation that Guizhou temperature is low, in thermal reactor sweat, opened large polybag once every 9 hours, and the tealeaves of thermal reactor is carried out to turning, be convenient to air and enter fully in large polybag, be convenient to bacteria and anaerobic bacteria alternating action and fermentation, made black tea mouthfeel more mellow;
(5) dry: the tealeaves having fermented is carried out just drying, and the time is 13.5 minutes, 115 DEG C of temperature; Slow cooling, eases back tealeaves, and moisture is uniformly distributed again, prevents outer dry interior wet; Further remove moisture, tighten tea bar, improve fragrant look, the baking time is 13.5 minutes again, 90 DEG C of temperature, and this operation requires to control gross tea moisture below 8%, and then makes black tea.
Embodiment 3
Produce a zymotechnique for black tea, select Guizhou province, the coarse wool tea that time autumn in summer plucks carries out fermentation process, and its concrete technology step is as follows:
(1) store up green fodder: by the fresh leaf spreading for cooling of coarse wool tea, the heat radiation of newly plucking, prevent that fresh leaf is rotten;
(2) wither: in tea withering machine, carry out, object is to make fresh leaf dehydration deliquescing, and technological operation temperature is 8 DEG C, leaf-spreading thickness 20cm, withering time 8 hours, after this operation requires to wither, tealeaves water content is between 64%;
(3) knead: object is to make fresh leaf slivering, destroy tealeaves cell, the time is 60 minutes, and rolled twig rate reaches 95%, can adopt manual kneading, and also can adopt machine to knead; The tea group that dismission is kneaded, fully heat radiation; Repeat to knead, make the further slivering of tealeaves, cell is fully destroyed, and the time is 60 minutes, and rolled twig rate requires more than 95%.
(4) fermentation: the tea group after kneading is dismissed, and separate old tender tealeaves, by old tender tealeaves respectively thermal reactor concentrate on large polybag and ferment 50 hours, utilize the feature spontaneous fermentation that Guizhou temperature is low, in thermal reactor sweat, opened large polybag once every 10 hours, and the tealeaves of thermal reactor is carried out to turning, be convenient to air and enter fully in large polybag, be convenient to bacteria and anaerobic bacteria alternating action and fermentation, made black tea mouthfeel more mellow;
(5) dry: the tealeaves having fermented is carried out just drying, and the time is 15 minutes, 120 DEG C of temperature; Slow cooling, eases back tealeaves, and moisture is uniformly distributed again, prevents outer dry interior wet; Further remove moisture, tighten tea bar, improve fragrant look, the baking time is 15 minutes again, 100 DEG C of temperature, and this operation requires to control gross tea moisture below 8%, and then makes black tea.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned example embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other concrete form.Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, is therefore intended to all changes that drop in the implication and the scope that are equal to important document of claim to include in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but be not that each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. a zymotechnique of producing black tea, is characterized in that, selects Guizhou province, and the coarse wool tea that time autumn in summer plucks carries out fermentation process, and its concrete technology step is as follows:
(1) store up green fodder: by the fresh leaf spreading for cooling of coarse wool tea, the heat radiation of newly plucking, prevent that fresh leaf is rotten;
(2) wither: in tea withering machine, carry out, technological temperature is 30～38 DEG C, leaf-spreading thickness 18～20cm, after withering, tealeaves water content is between 58～64%;
(3) knead: tentatively knead: make tealeaves slivering, the time is 40～60 minutes, then dismiss the tea group of kneading, fully heat radiation; Repeat to knead: make the further slivering of tealeaves, the time is 40～60 minutes, and rolled twig rate requires more than 95%;
(4) fermentation: the tea group after kneading is dismissed, and separate old tender tealeaves, by old tender tealeaves respectively thermal reactor concentrate on large polybag and ferment 50 hours, utilize the feature that Guizhou temperature is low to carry out spontaneous fermentation, in thermal reactor sweat, opened large polybag once every 8～10 hours, and the tealeaves of thermal reactor is carried out to turning;
(5) dry: the tealeaves having fermented is carried out just drying, and just the baking time is 12～15 minutes, just dries 110 DEG C～120 DEG C of temperature, then with room temperature Slow cooling; The tealeaves complete to first baking carries out multiple baking, dries again 80 DEG C～100 DEG C of temperature, controls gross tea moisture below 8%, and then makes black tea.
2. a kind of zymotechnique of producing black tea according to claim 1, is characterized in that, in described step (1), withering time is 4～8 hours.
3. a kind of zymotechnique of producing black tea according to claim 1, is characterized in that, the rolled twig rate of tentatively kneading in described step (3) reaches more than 95%.
4. a kind of zymotechnique of producing black tea according to claim 1, is characterized in that, in described step (5), the baking time was controlled in 12～15 minutes again.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489149A (en) * | 2014-12-12 | 2015-04-08 | 韩艳霞 | Fermentation production process of maojian dark tea |
| CN106720554A (en) * | 2016-12-27 | 2017-05-31 | 湖北星梦茶业股份有限公司 | A kind of preparation method of black tea |
| CN109393083A (en) * | 2018-11-27 | 2019-03-01 | 广西玉林市华睿茶业有限公司 | A kind of dark green tea process for making |
| CN110024872A (en) * | 2019-04-03 | 2019-07-19 | 湘丰茶业集团有限公司 | A kind of production technology of dark green tea |
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| CN102972541A (en) * | 2012-12-20 | 2013-03-20 | 湖南三十九铺茶业有限公司 | Processing process for anhua black raw tea |
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2014
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Patent Citations (5)
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| CN102388995A (en) * | 2011-11-21 | 2012-03-28 | 汉中市汉水茗园茶业有限公司 | Dark tea processing method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489149A (en) * | 2014-12-12 | 2015-04-08 | 韩艳霞 | Fermentation production process of maojian dark tea |
| CN104489149B (en) * | 2014-12-12 | 2018-02-09 | 开封大学 | Maojian dark tea fermentation manufacturing technique |
| CN106720554A (en) * | 2016-12-27 | 2017-05-31 | 湖北星梦茶业股份有限公司 | A kind of preparation method of black tea |
| CN109393083A (en) * | 2018-11-27 | 2019-03-01 | 广西玉林市华睿茶业有限公司 | A kind of dark green tea process for making |
| CN110024872A (en) * | 2019-04-03 | 2019-07-19 | 湘丰茶业集团有限公司 | A kind of production technology of dark green tea |
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Application publication date: 20141203 |