CN104186728A - Sweet and soft black tea with pure flowery flavor and making method thereof - Google Patents

Sweet and soft black tea with pure flowery flavor and making method thereof Download PDF

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CN104186728A
CN104186728A CN201410449171.2A CN201410449171A CN104186728A CN 104186728 A CN104186728 A CN 104186728A CN 201410449171 A CN201410449171 A CN 201410449171A CN 104186728 A CN104186728 A CN 104186728A
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black tea
leaf
hours
fresh leaf
fermentation
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洪治
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Abstract

The invention belongs to the field of tea processing and provides sweet and soft black tea with pure flowery flavor and a making method thereof, aiming at solving the problem that the conventional black tea is low in quality and instable in quality. The method comprises the following steps: picking fresh leaves, cooling the fresh leaves, wilting, rolling, fermenting and drying, wherein the step of cooling comprises the sub-steps: thinly spreading the fresh leaves in a bamboo sieve and blowing cold air, wherein the temperature of the cold air is 15-25 DEG C, and the time is 1-2 hours; the step of wilting comprises the sub-steps: putting the fresh leaves in a wilting tank and blowing hot air, wherein the temperature of the hot air is 30-40 DEG C, and the time is 3-5 hours; and the step of fermenting comprises the sub-steps: containing the rolled semi-finished product in a large bamboo basket and putting the bamboo basket in a fermentation chamber, wherein the fermentation temperature is 37-45 DEG C, and the fermentation time is 2-4 hours. According to the making method provided by the invention, the color, aroma, taste, shape and leaf bottom of the black tea can be excellent.

Description

Sweet soft black tea of a kind of pure fragrance of a flower and preparation method thereof
Technical field
The invention belongs to processing field of tea leaves, be specifically related to sweet soft black tea of a kind of pure fragrance of a flower and preparation method thereof.
Background technology
Black tea is one of six large teas, belongs to full fermentation class tea, and the traditional manufacturing technique of black tea comprises leaf picking, airing, withers, kneads, ferments and dries.Wither and refer to fresh leaf through dehydration after a while, make hard crisp stalk leaf be to wilt and wither the process of shape, wither and can make fresh leaf dehydration, also can remove fresh leaf green grass gas, produce delicate fragrance.Knead and refer to withering leaf is rotated under certain pressure, make the breakage of black tea cell tissue, overflow tea juice, tightly roll up the process of bar rope.Fermentation refers to and spreads in specific fermenting cellar kneading leaf, continues the process of oxidation stain in the situation that of aerobic.The black tea that utilizes traditional handicraft to make, the degree of fermentation is grasped inaccurate, and majority has tart flavour, and fragrance is assorted, flavour bitterness, soup colour cast is red, muddy, obfuscation at the bottom of leaf; Or insufficient fermentation has blue or green taste, bitter taste, fragrance depression, red not gorgeous at the bottom of leaf.
Summary of the invention
In order to solve the problem that current black tea quality is unstable, quality is not good enough, the present invention proposes sweet soft black tea of a kind of pure fragrance of a flower and preparation method thereof, to obtain color, all good black tea of shape.
The preparation method of the sweet soft black tea of the pure fragrance of a flower of the present invention, comprises the following steps:
(1) leaf picking;
(2) fresh leaf airing,
Fresh leaf is blown a cold wind over, and cold wind temperature is 15-25 degree, and the time is 1-2 hours;
(3) wither,
Fresh leaf is spread out in withering trough, then blowing hot-air, hot blast temperature is 30-40 degree, the time is 3-5 hours;
(4) knead;
(5) fermentation,
Semi-finished product after kneading are entered to steam fermenting cellar, fermentation temperature 37-45 degree, fermentation time 2-4 hours;
(6) dry;
Wherein, from leaf picking, carrying out fresh leaf airing, withering, knead controlling total time that fermentation completes is 7-17 hours.
Method of the present invention is first blown a cold wind over to fresh leaf, cold wind temperature is 15-25 degree, time is 1-2 hours, make fresh leaf cooling, because fresh leaf is piled up in harvesting, transportation, collision can produce heat, blow a cold wind over and be also beneficial to the evaporation of fresh leaf surface moisture, remove green grass gas, promote black tea fragrance to generate; While withering, to fresh leaf blowing hot-air, hot blast temperature is 30-40 degree, and the time is 3-5 hours, can promote dark brownish green leaking water and generation and the accumulation of the product of tealeaves inclusion, promotes fragrance; .Inventor finds in test: the number of inclusion affects the quality at the bottom of color, shape and the leaf of black tea, such as aromatic substance affects the fragrance of black tea.From leaf picking gets off, in fresh leaf, the content of inclusion increased gradually within 7-17 hours, until reach the peak value of content, namely from leaf picking, carry out fresh leaf airing, wither, knead being controlled at total time within the scope of 7-17 hours that fermentation completes, can obtain the good black tea of quality; If exceed 17 hours, the content meeting fast-descending of fresh leaf inclusion, along with the fast-descending of inclusion content, black tea quality also can fast-descending.In method of the present invention, from leaf picking, airing, the total time control of withering, knead, having fermented are 7-17 hours, and tealeaves inclusion generates accumulation and reaches peak value.The black tea gloss that utilizes the present invention to make is glossy, and bar rope is tightly thin, and soup look limpid is bright, and the fragrance of a flower appears, pure flavour is soft, smooth, fine and smooth, sweet, long times of aftertaste lastingly, and root of Ford Metalleaf is gorgeous fresh and alive.Preparation method of the present invention has improved the quality of black tea on the whole.
Wherein, be no more than at most 4 hours from leaf picking to starting to carry out the fresh leaf airing of (two) step.
Wherein, in described step (four), pack the fresh leaf after withering into kneading machine, knead 1-2 hours.
Wherein, in described step (six), be first just to dry, fresh leaf is spread in dryer, temperature is 120-140 degree, dries 1 hour; Then be sufficient baking, temperature is 100-120 degree, dries 1 hour; Be finally that charcoal fire dries always, temperature is 60-80 degree, dries 5-8 hours.Adopt charcoal fire always to dry, make into tea complete, gloss is glossy, and bar rope is tightly thin.
Wherein, in described step (two), use air blast to blow a cold wind over, the wind speed of cold wind is 3-5m/s.
Wherein, in described step (three), use air blast blowing hot-air, the wind speed of hot blast is 3-5m/s.When wind speed is 3-5m/s, can better drive away the green grass gas of fresh leaf, be conducive to again scattering and disappearing of fresh leaf moisture, the inclusion of fresh leaf be increased, to increase the quality of black tea; When wind speed is less than 3m/s, the green grass gas of fresh leaf is decorporated not thorough; When wind speed is greater than 5m/s, fresh leaf moisture loss is too fast, affects the generation of fresh leaf inclusion, and fresh leaf inclusion reduces, and has reduced the quality of black tea.
Wherein, in described step (five), in sweat every ploughing in green in 1 hour once.Once make fermentation more even every ploughing in green in 1 hour.
Wherein, in described step (three), leaf-spreading thickness is 5-10 centimetres.
Wherein, in described step (two), when fresh leaf airing, leaf-spreading thickness is 2-6 centimetres.
The sweet soft black tea of a kind of pure fragrance of a flower, makes by the method for the invention described above.
The black tea gloss that uses method of the present invention to make is glossy, and bar rope is tightly thin, and soup look limpid is bright, and the fragrance of a flower appears, pure lasting; Flavour is soft, smooth, fine and smooth, sweet, long times of aftertaste, bright-coloured fresh and alive at the bottom of leaf.
Detailed description of the invention
Embodiment 1:
The first step: leaf picking,
Using ventilative bamboo basket is container, selects continuously finely to pluck two days later, gently adopts and puts down gently, is contained in bamboo basket and must avoids sunlight to be exposed to the sun, can not overfill, when transport, handle with care.Be 1 hour from leaf picking to starting to carry out the fresh leaf airing time of second step.
Second step: fresh leaf airing,
Fresh leaf is trembled out, spread in water sieve face, leaf-spreading thickness is 2 centimetres, uses air blast to blow a cold wind over, and wind speed is 3m/s, and cold wind temperature is 15 degree, and the time is 2 hours.
Fresh leaf is blown a cold wind over can be to fresh leaf cooling, because fresh leaf can produce heat in transportation, if do not lowered the temperature, chemical change can occur the inclusion of fresh leaf in advance, affects the processing of subsequent step to fresh leaf, finally affects the quality of black tea.
The 3rd step: wither,
Fresh leaf is put into withering trough, and leaf-spreading thickness is 5 centimetres, uses air blast blowing hot-air, and wind speed is 3m/s, and hot blast temperature is 30 degrees Celsius, and the time is 5 hours.Until fresh leaf colour-darkening, deliquescing, hand is grabbed agglomerating.
Through the part moisture of the fresh leaf of volatilization that withers, remove green grass gas, produce delicate fragrance; And promoting the inclusion generation enzymatic chemical reaction in fresh leaf, inclusion generates accumulation gradually, to promote the color, smell and taste of black tea.
The 4th step: knead,
Fresh leaf is put into kneading machine, press light rule of pressing to knead 1 hour by light ballast, until fresh leaf becomes copper wire shape.
The 5th step: fermentation,
Fresh leaf is packed in fermentation bamboo basket, put into steam fermenting cellar, fermentation temperature is 37 degree.In sweat, every ploughing in green in 1 hour once, fermentation time is 4 hours, becomes be popular in and can dry until dark brownish green.
Wherein, from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 13 hours.
The 6th step: dry,
Oven dry is divided into just baking, foot dries and always dries.First be just to dry, fresh leaf is spread in dryer, leaf-spreading thickness is 2 centimetres, and temperature control is 120 degrees Celsius, dries 1 hour, is dried to fifty percent dry; Then be sufficient baking, dryer temperature is 100 degrees Celsius, dries 1 hour, is dried to ninety percent dry; Be finally that charcoal fire dries always, temperature is 60 degree, dries 8 hours to sufficient dry.
The effect that the 6th step is dried is first: the activity of passivation inclusion, stops fermentation.Second: reduce tealeaves water content.The the 3rd: distribute lower boiling grass smell, intensify and retain high boiling aromatic substance, produce black tea distinctive fragrant and sweet.
The black tea of making by the present embodiment 1, profile is tightly thin, and color and luster is dark brown glossy; Soup look pale yellow, limpid bright; Flavour promotes the production of body fluid, fresh refreshing, mellow, soft, sweet, have fruity, lasting taste, has orchid perfume (or spice), apple is fragrant and honey is fragrant; Root of Ford Metalleaf is gorgeous, fresh and alive, flexible.
Embodiment 2:
The first step: leaf picking,
Using ventilative bamboo basket is container, selects continuously finely to pluck two days later, gently adopts and puts down gently, is contained in bamboo basket and must avoids sunlight to be exposed to the sun, can not overfill, when transport, handle with care.It is 2 hours from leaf picking to the time that starts to carry out the fresh leaf airing of second step.
Second step: fresh leaf airing,
Fresh leaf is trembled out, spread in water sieve face, leaf-spreading thickness is 3 centimetres, uses air blast to blow a cold wind over, and wind speed is 4m/s, and cold wind temperature is 20 degrees Celsius, and the time is 1 hour.
The 3rd step: wither,
Fresh leaf is put into withering trough, and leaf-spreading thickness is 6 centimetres, uses air blast blowing hot-air, and wind speed is 4m/s, and hot blast temperature is 33 degrees Celsius, and the time is 4 hours.Until fresh leaf colour-darkening, deliquescing, hand is grabbed agglomerating.
The 4th step: knead,
Fresh leaf is put into kneading machine, press light rule of pressing to knead 1 hour by light ballast, until fresh leaf becomes copper wire shape.
The 5th step: fermentation,
Fresh leaf is packed in fermentation bamboo basket, put into steam fermenting cellar, fermentation temperature is 39 degree.In sweat, every ploughing in green in 1 hour once, fermentation time is 4 hours, becomes be popular in and can dry until dark brownish green.
Wherein, from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 12 hours.
The 6th step: dry,
Oven dry is divided into just baking, foot dries and always dries.First be just to dry, fresh leaf is spread in dryer, leaf-spreading thickness is 3 centimetres, and temperature control is 130 degrees Celsius, dries 1 hour, is dried to fifty percent dry; Then be sufficient baking, dryer temperature is 100 degrees Celsius, dries 1 hour, is dried to ninety percent dry; Be finally that charcoal fire dries always, temperature is 70 degree, dries 8 hours to sufficient dry.
The black tea of making by the present embodiment 2, profile is tightly thin, and color and luster is dark brown glossy; Soup look pale yellow, limpid bright; Flavour promotes the production of body fluid, fresh refreshing, mellow, soft, sweet, have fruity, lasting taste, has orchid perfume (or spice), apple is fragrant and honey is fragrant; Root of Ford Metalleaf is gorgeous, fresh and alive, flexible.
Embodiment 3:
The first step: leaf picking,
Using ventilative bamboo basket is container, selects continuously finely to pluck two days later, gently adopts and puts down gently, is contained in bamboo basket and must avoids sunlight to be exposed to the sun, can not overfill, when transport, handle with care.It is 3 hours from leaf picking to the time that starts to carry out the fresh leaf airing of second step.
Second step: fresh leaf airing,
Fresh leaf is trembled out, spread in water sieve face, leaf-spreading thickness is 4 centimetres, uses air blast to blow a cold wind over, and wind speed is 5m/s, and cold wind temperature is 25 degree, and the time is 1.5 hours.
The 3rd step: wither,
Fresh leaf is put into withering trough, and leaf-spreading thickness is 7 centimetres, uses air blast blowing hot-air, and wind speed is 5m/s, and hot blast temperature is 36 degrees Celsius, and the time is 3 hours.Until fresh leaf colour-darkening, deliquescing, hand is grabbed agglomerating.
The 4th step: knead,
Fresh leaf is put into kneading machine, press light rule of pressing to knead 2 hours by light ballast, until fresh leaf becomes copper wire shape.
The 5th step: fermentation,
Fresh leaf is packed in fermentation bamboo basket, put into steam fermenting cellar, fermentation temperature is 42 degree.In sweat, every ploughing in green in 1 hour once, fermentation time is 3.5 hours, is popular in and can dries until dark brownish green.
Wherein, from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 13 hours.
The 6th step: dry,
Oven dry is divided into just baking, foot dries and always dries.First be just to dry, fresh leaf is spread in dryer, leaf-spreading thickness is 3 centimetres, and temperature control is 140 degrees Celsius, dries 1 hour, is dried to fifty percent dry; Then be sufficient baking, dryer temperature is 100 degrees Celsius, dries 1 hour, is dried to ninety percent dry; Be finally that charcoal fire dries always, temperature is 80 degree, dries 7 hours to sufficient dry.
The black tea of making by the present embodiment 3, profile is tightly thin, and color and luster is dark brown glossy; Soup look pale yellow, limpid bright; Flavour promotes the production of body fluid, fresh refreshing, mellow, soft, sweet, have fruity, lasting taste, has orchid perfume (or spice), apple is fragrant and honey is fragrant; Root of Ford Metalleaf is gorgeous, fresh and alive, flexible.
Embodiment 4:
The first step: leaf picking,
Using ventilative bamboo basket is container, selects continuously finely to pluck two days later, gently adopts and puts down gently, is contained in bamboo basket and must avoids sunlight to be exposed to the sun, can not overfill, when transport, handle with care.It is 4 hours from leaf picking to the time that starts to carry out the fresh leaf airing of second step.
Second step: fresh leaf airing,
Fresh leaf is trembled out, spread in water sieve face, leaf-spreading thickness is 5 centimetres, uses air blast to blow a cold wind over, and wind speed is 4m/s, and cold wind temperature is 25 degree, and the time is 2 hours.
The 3rd step: wither,
Fresh leaf is put into withering trough, and leaf-spreading thickness is 8 centimetres, uses air blast blowing hot-air, and wind speed is 5m/s, and hot blast temperature is 39 degrees Celsius, and the time is 5 hours.Until fresh leaf colour-darkening, deliquescing, hand is grabbed agglomerating.
The 4th step: knead,
Fresh leaf is put into kneading machine, press light rule of pressing to knead 2 hours by light ballast, until fresh leaf becomes copper wire shape.
The 5th step: fermentation,
Fresh leaf is packed in fermentation bamboo basket, put into steam fermenting cellar, fermentation temperature is 45 degree.In sweat, every ploughing in green in 1 hour once, fermentation time is 4 hours, becomes be popular in and can dry until dark brownish green.
Wherein, from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 17 hours.
The 6th step: dry,
Oven dry is divided into just baking, foot dries and always dries.First be just to dry, fresh leaf is spread in dryer, leaf-spreading thickness is 4 centimetres, and temperature control is 140 degrees Celsius, dries 1 hour, is dried to fifty percent dry; Then be sufficient baking, dryer temperature is 110 degrees Celsius, dries 1 hour, is dried to ninety percent dry; Be finally that charcoal fire dries always, temperature is 80 degree, dries 6 hours to sufficient dry.
The black tea of making by the present embodiment 4, profile is tightly thin, and color and luster is dark brown glossy; Soup look pale yellow, limpid bright; Flavour promotes the production of body fluid, fresh refreshing, mellow, soft, sweet, have fruity, lasting taste, has orchid perfume (or spice), apple is fragrant and honey is fragrant; Root of Ford Metalleaf is gorgeous, fresh and alive, flexible.
Embodiment 5:
The first step: leaf picking,
Using ventilative bamboo basket is container, selects continuously finely to pluck two days later, gently adopts and puts down gently, is contained in bamboo basket and must avoids sunlight to be exposed to the sun, can not overfill, when transport, handle with care.After completing, leaf picking carries out immediately fresh leaf airing.
Second step: fresh leaf airing,
Fresh leaf is trembled out, spread in water sieve face, leaf-spreading thickness is 6 centimetres, uses air blast to blow a cold wind over, and wind speed is 5m/s, and cold wind temperature is 25 degree, and the time is 1 hour.
The 3rd step: wither,
Fresh leaf is put into withering trough, and leaf-spreading thickness is 10 centimetres, uses air blast blowing hot-air, and wind speed is 3m/s, and hot blast temperature is 40 degrees Celsius, and the time is 3 hours.Until fresh leaf colour-darkening, deliquescing, hand is grabbed agglomerating.
The 4th step: knead,
Fresh leaf is put into kneading machine, press light rule of pressing to knead 1 hour by light ballast, until fresh leaf becomes copper wire shape.
The 5th step: fermentation,
Fresh leaf is packed in fermentation bamboo basket, put into steam fermenting cellar, fermentation temperature is 45 degree.In sweat, every ploughing in green in 1 hour once, fermentation time is 2 hours, becomes be popular in and can dry until dark brownish green.
Wherein, from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 7 hours.
The 6th step: dry,
Oven dry is divided into just baking, foot dries and always dries.First be just to dry, fresh leaf is spread in dryer, leaf-spreading thickness is 4 centimetres, and temperature control is 140 degrees Celsius, dries 1 hour, is dried to fifty percent dry; Then be sufficient baking, dryer temperature is 120 degrees Celsius, dries 1 hour, is dried to ninety percent dry; Be finally that charcoal fire dries always, temperature is 80 degree, dries 5 hours to sufficient dry.
The black tea of making by the present embodiment 5, profile is tightly thin, and color and luster is dark brown glossy; Soup look pale yellow, limpid bright; Flavour promotes the production of body fluid, fresh refreshing, mellow, soft, sweet, have fruity, lasting taste, has orchid perfume (or spice), apple is fragrant and honey is fragrant; Root of Ford Metalleaf is gorgeous, fresh and alive, flexible.
Comparative example 1
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, difference is to adopt nature to wither in the 3rd step, and withering time is 4 hours.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 1 are compared, comparing result is in table 1.
Table 1
It is to comment tea personnel to utilize the sense organs such as the sense of smell, the sense of taste, vision, sense of touch of human body that five factors are evaluated method, to providing respectively the method for professional evaluation marking at the bottom of soup look, fragrance, flavour, profile and the leaf of black tea.At the bottom of soup look, fragrance, flavour, profile and leaf, account for respectively 10%, 30%, 30%, 20% and 10% of black tea quality entirety, full marks at the bottom of soup look, fragrance, flavour, profile and leaf are respectively 10 points, 30 points, 30 points, 20 points and 10 points, score is higher, represents that quality is better.The method is the reviewing method of widely used black tea.
The black tea of inventor to embodiment 2 and the black tea of comparative example 1 carry out the chemical examination of inclusion content, the standard of chemical examination foundation is: GB/T 8305-2002 " tea determination of extractives ", GB/T 8313-2008 " detection method of Tea Polyphenols in Tea and catechin content ", GB/T 8314-2002 " the total quantitative determination of tea free amino acid ", chemical examination the results are shown in Table 2 and table 3:
The inclusion content of the black tea of table 2 embodiment 2
Sequence number Project name Testing result
1 Water extraction (%) 39.7
2 Free amino acid (%) 0.2
3 Tea Polyphenols (%) 18.6
4 Caffeine (g/100g) 3.0
5 Ascorbic acid (mg/100g) 35.0
The inclusion content of the black tea of table 3 comparative example 1
Sequence number Project name Testing result
1 Water extraction (%) 24.2
2 Free amino acid (%) 0.03
3 Tea Polyphenols (%) 9.5
4 Caffeine (g/100g) 0.8
5 Ascorbic acid (mg/100g) 21.2
When comparative example 1 is that with the difference of embodiment 2 the 3rd step is withered, comparative example 1 adopts nature to wither, and withering time is 4 hours.Can find out from the comparing result of table 1, the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 1; Can find out from the result of laboratory test of table 2 and table 3, the content of the inclusion such as the water extraction of the black tea of embodiment 2, free amino acid, Tea Polyphenols, caffeine, ascorbic acid is all higher than the inclusion content of the black tea of comparative example 1.
In comparative example 1, adopted the mode of naturally withering, withering time is 4 hours; And the mode of withering of embodiment 2 is to use air blast to fresh leaf blowing hot-air, wind speed is 4m/s, and hot blast temperature is 33 degree, and the time is 4 hours.In embodiment 2, to fresh leaf blowing hot-air, it is more thorough that the green grass gas of fresh like this leaf is decorporated, and produces the stronger fragrance of a flower; Can also promote the generation of fresh leaf inclusion to fresh leaf blowing hot-air, to increase the content of inclusion in fresh leaf.Can draw from the result of table 1, table 2 and table 3, adopt the mode of withering of embodiment 2 to significantly improve the quality of black tea, become tea color glossy, glossy, tightly roll up bar rope; Brew rear soup look limpid bright; Fragrance is pure lasting, has the fragrance of a flower; The smooth exquisiteness of taste, promotes the production of body fluid, pleasantly sweet, long times of aftertaste; Bright-coloured fresh and alive at the bottom of leaf.
Comparative example 2
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, difference adopts nature airing, time while being the fresh leaf airing of second step be 3 hours; The 3rd step adopts nature to wither while withering, and the time is 8 hours.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 2 are compared, comparing result is in table 4.
Table 4
The black tea of inventor to embodiment 2 and the black tea of comparative example 2 carry out the chemical examination of inclusion content, the standard of chemical examination foundation is: GB/T 8305-2002 " tea determination of extractives ", GB/T 8313-2008 " detection method of Tea Polyphenols in Tea and catechin content ", GB/T 8314-2002 " the total quantitative determination of tea free amino acid ", chemical examination the results are shown in Table 5 and table 6:
The inclusion content of the black tea of table 5 embodiment 2
Sequence number Project name Testing result
1 Water extraction (%) 39.7
2 Free amino acid (%) 0.2
3 Tea Polyphenols (%) 18.6
4 Caffeine (g/100g) 3.0
5 Ascorbic acid (mg/100g) 35.0
The inclusion content of the black tea of table 6 comparative example 2
Sequence number Project name Testing result
1 Water extraction (%) 21
2 Free amino acid (%) 0.05
3 Tea Polyphenols (%) 9.7
4 Caffeine (g/100g) 1
5 Ascorbic acid (mg/100g) 19
It is 3 hours that comparative example 2 adopts nature airing, time while being the fresh leaf airing of second step with the difference of embodiment 2; The 3rd step adopts nature to wither while withering, and the time is 8 hours.Can find out from the comparing result of table 4, the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 2; Can find out from the result of laboratory test of table 5 and table 6, the content of the inclusion such as the water extraction of the black tea of embodiment 2, free amino acid, Tea Polyphenols, caffeine, ascorbic acid is all higher than the inclusion content of the black tea of comparative example 2.
In comparative example 2, from leaf picking, carry out fresh leaf airing, wither, knead that fermentation completes total time is about 18 hours; And in embodiment 2 from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 12 hours.Fresh leaf inclusion comprises the materials such as Tea Polyphenols, caffeine, water extraction, free amino acid, ascorbic acid, pigment, vitamin, polysaccharide ester, mineral matter, aromatic substance, inventor finds in test: the number of inclusion affects the quality at the bottom of color, shape and the leaf of black tea, such as aromatic substance affects the fragrance of black tea.From leaf picking gets off, in fresh leaf, the content of inclusion increased gradually within 7-17 hours, until reach the peak value of content, namely from leaf picking, carry out fresh leaf airing, wither, knead being controlled at total time within the scope of 7-17 hours that fermentation completes, can obtain the good black tea of quality; If exceed 17 hours, the content meeting fast-descending of fresh leaf inclusion, black tea quality also can decline.Comparative example 2 is from leaf picking, carrying out fresh leaf airing, wither, knead that fermentation completes total time is about 18 hours, there is fast-descending in the content of black tea inclusion, and the content of inclusion has reduced a lot, the black tea inclusion finally making is few, and quality is low; Embodiment 2 is from leaf picking, and carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 12 hours, and declining does not also appear in the content of black tea inclusion, and the black tea inclusion content making is many.
In embodiment 2, from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 12 hours, has improved on the whole the quality of black tea, and while brewing black tea, an inclusion part is soluble in water, makes soup look limpid bright, the smooth exquisiteness of taste; An inclusion part is distributed in air, forms pure lasting fragrance; An inclusion part is stayed in black tea tealeaves, makes at the bottom of leaf bright-coloured fresh and alive.
Comparative example 3
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, when difference is to blow a cold wind in second step, cold wind temperature is 11 degree.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 3 are compared, comparing result is in table 7.
Table 7
Table 7 is comparing results of comparative example 3 and embodiment 2, and the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 3.In the second step of comparative example 3, cold wind temperature is 11 degree, because temperature is lower, the moisture loss of fresh leaf surface is insufficient, has retained a large amount of green grass gas in fresh leaf, makes the fragrance of black tea assorted and muddy, and taste bitterness has reduced the overall quality of black tea.In the second step of embodiment 2, cold wind temperature is 20 degree, and fresh leaf fully dispels the heat, and the globule of fresh leaf surface fully evaporates, and has removed a large amount of green grass gas, is conducive to the formation of black tea fragrance of a flower smell, has improved the quality of black tea.
Comparative example 4
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, when difference is to blow a cold wind in second step, the time of blowing a cold wind over is half an hour.Adopting five factors to evaluate method compares the black tea of making by embodiment 2 and the black tea of making by comparative example 4.Comparing result is in table 8.
Table 8
Table 8 is comparing results of comparative example 4 and embodiment 2, and the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 4.In the second step of comparative example 4, the time of blowing a cold wind over is half an hour, and the time is shorter, the heat that fresh leaf produces in transportation does not also thoroughly leave, remaining heat likely makes the mouldy or fermentation in advance of fresh leaf, has a strong impact on fragrance and the flavour of black tea, has reduced the quality of black tea; The time of blowing a cold wind over is also can make half an hour to remain with a large amount of green grass gas in fresh leaf, and the moisture of fresh leaf surface leaves insufficient, also can affect the quality of black tea.In embodiment 2, blow a cold wind over 1 hour, the heat that can make fresh leaf produce in transportation thoroughly leaves, and prevents that fresh leaf is mouldy or ferments in advance, has removed more green grass gas simultaneously, thereby has improved the quality of black tea.
Comparative example 5
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, when difference is to blow a cold wind in second step, the time of blowing a cold wind over is 4 hours.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 5 are compared, comparing result is in table 9.
Table 9
Table 9 is comparing results of comparative example 5 and embodiment 2, and the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 5.In the second step of comparative example 5, the time of blowing a cold wind over is 4 hours, and the time is longer, and fresh leaf surface moisture loss is too much, affects the formation of fresh leaf inclusion, has reduced the quality of black tea.
Comparative example 6
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, when difference is in the 3rd step blowing hot-air, hot blast temperature is 47 degree.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 6 are compared, comparing result is in table 10.
Table 10
Table 10 is comparing results of comparative example 6 and embodiment 2, and the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 6.In the 3rd step of embodiment 2, hot blast temperature is 33 degree, green grass gas whole fresh leaf can be removed, and fresh leaf inclusion generation biochemical reaction, inclusion increases, and forms fragrance of a flower smell, has improved the quality of black tea.In the 3rd step of comparative example 6, hot blast temperature is 47, excess Temperature, and the moisture loss in fresh leaf is too fast, and high temperature also may kill the various enzymes in fresh leaf inclusion, and fresh leaf inclusion is reduced, and has reduced the quality of black tea.
Comparative example 7
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, difference is that the time of blowing hot-air in the 3rd step is 1 hour.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 7 are compared, comparative result is in table 11.
Table 11
Table 11 is comparing results of comparative example 7 and embodiment 2, and the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 7.In the 3rd step of comparative example 7, the time of blowing hot-air is 1 hour, and the moisture loss of fresh leaf is less, and fresh leaf inclusion enough biochemistry does not occur and changes, and makes black tea there is no fragrance, has assorted taste.In embodiment 2, the time of blowing hot-air is 4 hours, and fresh leaf inclusion enough biochemistry occurs and changes, and inclusion kind increases, and forms flowery odour, has improved the quality of black tea.
Comparative example 8
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, difference is that the time of blowing hot-air in the 3rd step is 8 hours.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 8 are compared, comparative result is in table 12.
Table 12
Table 12 is comparing results of comparative example 8 and embodiment 2, and the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 8.In the 3rd step of comparative example 8, the time of blowing hot-air is 8 hours, and fresh leaf moisture loss is too many, affects normally completing of the steps such as follow-up fermentation, and the inclusion kind of black tea reduces, and black tea profile is assorted and broken, has reduced the quality of black tea.
Comparative example 9
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, difference is that in the 5th step, fermentation temperature is 30 degree.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 9 are compared, comparative result is in table 13.
Table 13
Table 13 is comparing results of comparative example 9 and embodiment 2, and the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 9.The fermentation temperature adopting in the 5th step of embodiment 2 is 39 degree, black tea inclusion is in the environment of 39 degree, there is oxidation reaction, generate more inclusion, these oxides, in the time making tea, leach from black tea, soluble in water, make the smooth exquisiteness of black tea flavour, soup look limpid is bright, has improved the quality of black tea.In the 5th step of comparative example 9, the fermentation temperature of employing is 30 degree, and the inclusion that black tea generates reduces, and makes the smooth not exquisiteness of black tea flavour, and soup look muddiness has reduced the quality of black tea.
Comparative example 10
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, difference is that in the 5th step, fermentation temperature is 53 degree.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 10 are compared, comparative result is in table 14.
Table 14
Table 14 is comparing results of comparative example 10 and embodiment 2, and the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 10.The fermentation temperature adopting in the 5th step of comparative example 10 is 53 degree, and fermentation temperature is higher, and black tea moisture loss is too fast, so that can not normally complete fermentation, affects the formation of black tea inclusion, has reduced the quality of black tea.
Comparative example 11
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, difference is that in the 5th step, fermentation time is half an hour.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 11 are compared, comparative result is in table 15.
Table 15
Table 15 is comparing results of comparative example 11 and embodiment 2, and the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 11.In the 5th step of embodiment 2, fermentation time is 4 hours, and black tea inclusion can complete oxidation reaction, and the total class of inclusion increases, and green tea base produces red stain, has promoted the flavour of black tea, makes the soup look of black tea brighter.In the 5th step of comparative example 11, fermentation time is half an hour, and the oxidation reaction of black tea inclusion does not also complete, generation be intermediate product mostly, while making tea, these intermediate products leach from tealeaves, are mixed in water, make Black Tea look general green grass or young crops, taste is not mature, and cyanine at the bottom of leaf has reduced the quality of black tea.
Comparative example 12
Adopt the method identical with embodiment 2 to make black tea by spreading the leaves on withering racks to dry, difference is that in the 5th step, fermentation time is 7 hours.Adopt five factors to evaluate method the black tea of making by embodiment 2 and the black tea of making by comparative example 12 are compared, that compares the results are shown in Table 16.
Table 16
Table 16 is comparing results of comparative example 12 and embodiment 2, and the quality of the black tea of making by embodiment 2 is higher than the quality of the black tea of making by comparative example 12.In the 5th step of comparative example 12, fermentation time is 7 hours, and black tea inclusion occurs, after biochemical variation, to produce more impurity, when black tea brews, and obfuscation at the bottom of leaf, soup look muddiness, has sour taste, has reduced the quality of black tea.
Comparative example 13
Adopt the method identical with embodiment 5 to make black tea by spreading the leaves on withering racks to dry, difference is that the 3rd step withering time is 1 hour.Adopt five factors to evaluate method the black tea of making by embodiment 5 and the black tea of making by comparative example 13 are compared, comparing result is in table 17.
Table 17
The black tea of inventor to embodiment 5 and the black tea of comparative example 13 carry out the chemical examination of inclusion content, the standard of chemical examination foundation is: GB/T 8305-2002 " tea determination of extractives ", GB/T 8313-2008 " detection method of Tea Polyphenols in Tea and catechin content ", GB/T 8314-2002 " the total quantitative determination of tea free amino acid ", chemical examination the results are shown in Table 18 and table 19:
The inclusion content of the black tea of table 18 embodiment 5
Sequence number Project name Testing result
1 Water extraction (%) 40.1
2 Free amino acid (%) 0.2
3 Tea Polyphenols (%) 15.3
4 Caffeine (g/100g) 2.6
5 Ascorbic acid (mg/100g) 33.7
The inclusion content of the black tea of table 19 comparative example 13
Sequence number Project name Testing result
1 Water extraction (%) 19
2 Free amino acid (%) 0.09
3 Tea Polyphenols (%) 8.9
4 Caffeine (g/100g) 0.9
5 Ascorbic acid (mg/100g) 17
Comparative example 13 is that with the difference of embodiment 5 the 3rd step withering time is 1 hour.Can find out from the comparing result of table 17, the quality of the black tea of making by embodiment 5 is higher than the quality of the black tea of making by comparative example 13; Can find out from the result of laboratory test of table 18 and table 19, the content of the inclusion such as the water extraction of the black tea of embodiment 5, free amino acid, Tea Polyphenols, caffeine, ascorbic acid is all higher than the inclusion content of the black tea of comparative example 13.
In comparative example 13, from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 5 hours; And in embodiment 5 from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 7 hours.From leaf picking gets off, in fresh leaf, the content of inclusion increased gradually within 7-17 hours, until reach the peak value of content, namely from leaf picking, carry out fresh leaf airing, wither, knead being controlled at total time within the scope of 7-17 hours that fermentation completes, can obtain the good black tea of quality.Comparative example 13 is from leaf picking, and carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 5 hours, and the various biochemical reactions in black tea also do not complete, and various inclusions also do not generate, and the content of black tea inclusion is also little; Embodiment 5 is from leaf picking, and carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 7 hours, and the biochemical reaction major part in black tea completes substantially, generates more inclusion, and the black tea inclusion content finally making is many.
In embodiment 5, from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 7 hours, has improved on the whole the quality of black tea, and while brewing black tea, an inclusion part is soluble in water, makes soup look limpid bright, the smooth exquisiteness of taste; An inclusion part is distributed in air, forms pure lasting fragrance; An inclusion part is stayed in black tea tealeaves, makes at the bottom of leaf bright-coloured fresh and alive.
Comparative example 14
Adopt the method identical with embodiment 4 to make black tea by spreading the leaves on withering racks to dry, difference is that the 3rd step withering time is 7 hours.Adopt five factors to evaluate method the black tea of making by embodiment 5 and the black tea of making by comparative example 14 are compared, comparing result is in table 20.
Table 20
The black tea of inventor to embodiment 4 and the black tea of comparative example 14 carry out the chemical examination of inclusion content, the standard of chemical examination foundation is: GB/T 8305-2002 " tea determination of extractives ", GB/T 8313-2008 " detection method of Tea Polyphenols in Tea and catechin content ", GB/T 8314-2002 " the total quantitative determination of tea free amino acid ", chemical examination the results are shown in Table 21 and table 22:
The inclusion content of the black tea of table 21 embodiment 4
Sequence number Project name Testing result
1 Water extraction (%) 41.2
2 Free amino acid (%) 0.2
3 Tea Polyphenols (%) 20.0
4 Caffeine (g/100g) 3.5
5 Ascorbic acid (mg/100g) 35.9
The inclusion content of the black tea of table 22 comparative example 14
Sequence number Project name Testing result
1 Water extraction (%) 19
2 Free amino acid (%) 0.03
3 Tea Polyphenols (%) 7.2
4 Caffeine (g/100g) 0.9
5 Ascorbic acid (mg/100g) 18
Comparative example 14 is that with the difference of embodiment 4 time that the 3rd step is withered is 7 hours.Can find out from the comparing result of table 20, the quality of the black tea of making by embodiment 4 is higher than the quality of the black tea of making by comparative example 14; Can find out from the result of laboratory test of table 21 and table 22, the content of the inclusion such as the water extraction of the black tea of embodiment 4, free amino acid, Tea Polyphenols, caffeine, ascorbic acid is all higher than the inclusion content of the black tea of comparative example 14.
In comparative example 14, from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 19 hours; And in embodiment 4 from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 17 hours.Fresh leaf inclusion comprises the materials such as Tea Polyphenols, caffeine, water extraction, free amino acid, ascorbic acid, pigment, vitamin, polysaccharide ester, mineral matter, aromatic substance, inventor finds in test: the number of inclusion affects the quality at the bottom of color, shape and the leaf of black tea, such as aromatic substance affects the fragrance of black tea.From leaf picking gets off, in fresh leaf, the content of inclusion increased gradually within 7-17 hours, until reach the peak value of content, namely from leaf picking, carry out fresh leaf airing, wither, knead being controlled at total time within the scope of 7-17 hours that fermentation completes, can obtain the good black tea of quality; If exceed 17 hours, the content meeting fast-descending of fresh leaf inclusion, along with the fast-descending of inclusion content, black tea quality also can fast-descending.Comparative example 14 is from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 19 hours, total time has exceeded 17 hours, there is fast-descending in the content of black tea inclusion, the content of inclusion has reduced a lot, the black tea inclusion finally making is few, and quality is low; Embodiment 4 is from leaf picking, and carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 17 hours, and declining does not also appear in the content of black tea inclusion, and the black tea inclusion content making is many.
In embodiment 4, from leaf picking, carrying out fresh leaf airing, withering, knead the total time that fermentation completes is 17 hours, has improved on the whole the quality of black tea, and while brewing black tea, an inclusion part is soluble in water, makes soup look limpid bright, the smooth exquisiteness of taste; An inclusion part is distributed in air, forms pure lasting fragrance; An inclusion part is stayed in black tea tealeaves, makes at the bottom of leaf bright-coloured fresh and alive.

Claims (10)

1. a preparation method for the sweet soft black tea of the pure fragrance of a flower, is characterized in that, comprises the following steps:
(1) leaf picking;
(2) fresh leaf airing,
Fresh leaf is blown a cold wind over, and cold wind temperature is 15-25 degree, and the time is 1-2 hours;
(3) wither,
Fresh leaf is spread out in withering trough, then blowing hot-air, hot blast temperature is 30-40 degree, the time is 3-5 hours;
(4) knead;
(5) fermentation,
Semi-finished product after kneading are entered to steam fermenting cellar, fermentation temperature 37-45 degree, fermentation time 2-4 hours;
(6) dry;
Wherein, from leaf picking, carrying out fresh leaf airing, withering, knead controlling total time that fermentation completes is 7-17 hours.
2. the preparation method of black tea according to claim 1, is characterized in that, is no more than at most 4 hours from leaf picking to starting to carry out the fresh leaf airing of (two) step.
3. the preparation method of black tea according to claim 1, is characterized in that, in described step (four), packs the fresh leaf after withering into kneading machine, kneads 1-2 hours.
4. the preparation method of black tea according to claim 1, is characterized in that, in described step (six), is first just to dry, and fresh leaf is spread in dryer, and temperature is 120-140 degree, dries 1 hour; Then be sufficient baking, temperature is 100-120 degree, dries 1 hour; Be finally that charcoal fire dries always, temperature is 60-80 degree, dries 5-8 hours.
5. the preparation method of black tea according to claim 1, is characterized in that, in described step (two), uses air blast to blow a cold wind over, and the wind speed of cold wind is 3-5m/s.
6. the preparation method of black tea according to claim 1, is characterized in that, in described step (three), uses air blast blowing hot-air, and the wind speed of hot blast is 3-5m/s.
7. the preparation method of black tea according to claim 1, is characterized in that, in described step (five), in sweat every ploughing in green in 1 hour once.
8. the preparation method of black tea according to claim 1, is characterized in that, in described step (three), leaf-spreading thickness is 5-10 centimetres.
9. the preparation method of black tea according to claim 1, is characterized in that, in described step (two), when fresh leaf airing, leaf-spreading thickness is 2-6 centimetres.
10. the sweet soft black tea of the pure fragrance of a flower, is characterized in that, makes by the method described in any one in claim 1-9.
CN201410449171.2A 2014-09-04 2014-09-04 Sweet and soft black tea with pure flowery flavor and making method thereof Pending CN104186728A (en)

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CN105360362A (en) * 2015-10-28 2016-03-02 贵州省普定县印象朵贝贡茶专业合作社 Black tea processing method
CN106720553A (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
CN107258938A (en) * 2017-06-09 2017-10-20 安徽九朵莲实业股份有限公司 A kind of method for preparing stem of noble dendrobium leaf black tea
CN108740125A (en) * 2018-08-23 2018-11-06 句容市茅山茶场 A kind of production method of the red tea in the Maoshan Mountain
CN109170010A (en) * 2018-11-07 2019-01-11 常宁市瑶园生态农业科技发展有限公司 Fragrant black tea and preparation method thereof
CN110604186A (en) * 2019-09-25 2019-12-24 洪治 Preparation method of black tea
CN110604185A (en) * 2019-09-25 2019-12-24 洪治 Method for preparing white tea by active water feeding and withering technology

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Application publication date: 20141210