CN104186738A - Processing method capable of improving quality of Hunan medium/small leaf Congou black tea - Google Patents
Processing method capable of improving quality of Hunan medium/small leaf Congou black tea Download PDFInfo
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Abstract
The invention relates to a processing method capable of improving the quality of Hunan medium/small leaf Congou black tea. The processing method comprises the following steps: by adopting one of Yuntai Mountain tea, camellia sinensis, Zhuyeqi, Fuding large vellus, Baihaozao, Fuyun No.6, Bixiangzao, Xiangfucui, Mingfeng and Taoyuan large leaf tea which are widely planted in tea areas in Hunan, sequentially selecting tea leaves of one bud with two or three leaves or symmetric leaves with same tenderness, then performing ultraviolet irradiation, withering, making green, kneading, fermenting, drying, and enriching the fragrance on the selected leaves, wherein green making tea juice is respectively sprayed in the kneading and fermentation processes. By adopting the processing method, the defects that the leaves are not green, the taste is thin, the fragrance is poor, the color of tea soup is dark, the concentration intensity is poor, and the astringency is poor when a conventional fermentation process is adopted are overcome, the techniques of the process steps are all improved, the Congou black tea processed by using the processing method is uniform in fermentation, the leaf is bronze, the taste is mellow and fresh, the fragrance is heavy and long-lasting, the tea soup is red and right, and the astringency is high; the quality and the competitiveness of the Hunan medium/small leaf Congou black tea in the domestic and international black tea markets are remarkably improved.
Description
Technical field
The present invention relates to a kind of red tea producing process, particularly the processing method of leaflet kind congou tea quality in a kind of raising.
Background technology
Hunan is located in the middle and lower reach of Yangtze River, winter temperature is more cold and cool, there is abundant middle leaflet kind resource, Tea Processing product pattern is numerous, once take in history black tea as foreign exchange earning leading commodity, along with the eighties in last century country to the disappearing of black tea outlet support policy, Hunan black tea because flavour is thin, low vexed, the black tea market, the mouthfeel Bu Jiabei world of fragrance keeps outside of the door.The advantageous large leaf species the advantage of state such as India, Sri Lanka, Kenya, distinctive tropical high temperature territorial environment, consummate process technology make the black tea quality that processes superior, in black tea market, the world, account for absolute leading position.Present Domestic black tea market, the Britain's Lipton Black Tea also being had a large capital is full of.Correlative study shows, in Hunan, the component content content such as leaflet kind Resources of Tea Plant Tea Polyphenols is relatively low, impel Tea Polyphenols oxidation polymerization to become the polyphenol oxidase of theaflavin, peroxidase activity also low, with traditional congou tea processing technology, produce, at sweat, be prone to " extremely blue or green " phenomenon, cause that tealeaves flavour is thin, spend at the bottom of soup look red dark, leaf assorted.Most of tea district, Hunan in low height above sea level region, the cloudy day in spring is rainy, sunshine is insufficient, causes the fragrance loss of tealeaves own not saturating, fragrance is low vexed.With traditional handicraft, produce congou tea, exist obvious quality not enough.
Therefore, on the bases such as the existing tea making processing technology in Hunan, variety source, set up leaflet kind congou tea processing method in a set of perfect suitable system, the attenuation degree, lifting key technical index theaflavin content, raising fragrance, the enhancing flavour that improve congou tea are the keys that promotes that leaflet kind congou tea technology upgrading in Hunan, product upgrading are appreciated.
Summary of the invention
The object of this invention is to provide a kind of processing method that improves leaflet kind congou tea quality in Hunan, be intended to solve existing middle leaflet kind congou tea soup look obfuscation, flavour is thin, theaflavin content is low, the low defect such as vexed of fragrance, improves Hunan congou tea in competitiveness international, domestic market.
For reaching above-mentioned technical purpose, the invention provides a kind of processing method that improves leaflet kind congou tea quality in Hunan, it comprises the following steps successively:
(1) pluck: be selected to tea place in age Yuntai Shan Mountain kind, sharp wave is yellow, sweet oak leaf is neat, the large milli in Fuding, pekoe morning, Fuyun No.6, green fragrant early, Hunan prince wife is emerald green, tender tea leaves are rich, a kind of in the great Ye of the Land of Peach Blossoms, at fine day 8:00-11:00 in the morning, adopts next bud two, three leaf or equal tender degree to pressing from both sides the dark brownish green workshop that is transported in time of leaf;
(2) ultraviolet ray is irradiated: dark brownish green dividing on indoor calico, and temperature is controlled at 24 ℃-28 ℃, relative air humidity 60%-70%, electric fan flow of secondary air, leaf-spreading thickness 10-15cm, opens uviol lamp 2-3 hour, and centre is stirred once;
(3) wither: by dark brownish green thin being spread out on calico of irradiating through ultraviolet ray, leaf-spreading thickness 10-20cm, temperature is controlled at 24 ℃-28 ℃, relative air humidity 60%-70%, electric fan flow of secondary air, the 8-12 hour that withers, grabs blade pine and loose, tender stalk folding and constantly to hand, and nose is heard and dark brownish greenly had delicate fragrance to overflow;
(4) do green grass or young crops: indoor temperature is controlled to 24 ℃-28 ℃, relative air humidity 80%-90%, vibration machine speed setting is 60 revs/min, throws leaf amount with reference to the throwing leaf amount of Oolong Tea, shakes for the first time standing 30 minutes blue or green 2 minutes; Shake for the second time standing 1-1.5 hour blue or green 4 minutes; Shake for the third time standing 2-3 hour blue or green 5 minutes;
(5) knead: in 1:10-1:50 ratio evenly spray do leafiness tea juice in through do blue or green dark brownish green on, with kneading machine, knead, knead at twice and carry out, do not pressurize for the first time, with kneading machine upper cover, prop up dark brownish green being advisable, when dark brownish green volume-diminished, sagging, screw off upper cover gently to dark brownish green, knead after 40-50 minute, deblock, knead for the second time by general light, heavy, the light principle of Tea Processing, last 40-50 minute, until knead rolled twig rate 90-100%, broken cell rate 80-90%, until tealeaves is fully excessive in tealeaves surface, firmly can extrude tea juice;
(6) fermentation: that kneads through previous step dark brownish greenly again sprays and do leafiness tea juice in 1:10-1:50 ratio, in immigration fermenting cellar, fermentation leaf-spreading thickness is 20-35cm, it is dark brownish green that covering wet gauze prevents moisture loss above, fermentation indoor temperature is controlled at 35-40 ℃, Ye Wen maintains 30-35 ℃, relative air humidity is controlled at 85%-95%, last 4-6 hour, during the dark brownish green end, face stir 2-3 time, until leaf look 75-85% red stain, green grass gas disappears, reveal delicate fragrance, the fragrance of a flower, fermentation total time, to knead beginning timing, is controlled at 8 hours and completes with interior;
(7) dry: to dry a minute gross fire, sufficient fiery carrying out for twice, gross fire intake air temperature is 110-120 ℃ for the first time, leaf-spreading thickness 3-7cm, dry after 10-20 minute to water content be 15-20%, after spreading for cooling 30-40 minute, dry for the second time, for the second time the fiery intake air temperature 85-95 ℃ of foot, upper leaf thickness 3-7cm, dry 15-25 minute to water content be 10-12%;
(8) Titian: the tealeaves of foot fire is for the second time put into fragrance extracting machine, and temperature, not higher than drying 1-1.5 hour under the condition of 90 ℃, to moisture≤8%, obtains congou tea finished product.
Describedly dark brownish greenly be that the Yuntai Shan Mountain kind, sharp wave of teaching practice base, Agricultural University Of Hunan Chang'an large-scale planting is yellow, sweet oak leaf is neat, the large milli in Fuding, pekoe morning, Fuyun No.6, green fragrant early, Hunan prince wife kingfisher, tender tea leaves middle leaflet kind rich, 10 kinds of Land of Peach Blossoms great Ye be dark brownish green.
The described method for making of doing leafiness tea juice is: get the 5-10% that plucks dark brownish green gross weight, and irradiate, wither, do after blue or green step through above-mentioned ultraviolet ray, by the standard of the dark brownish green 100-300mL of the adding sterilizing of 10g ultra-pure water by through do blue or green dark brownish green mix with sterilizing ultra-pure water after, with mixer, rub 5-8 minute again, secondary filter tea juice, obtains.This is done leafiness tea juice and is placed in 4 ℃ of refrigerator sealing lucifuge storages, and need within 2 hours, be finished.
Described mixer adopts the full-automatic 6 liters of large capacity mixers of Sunny sea dish BL-6A.
Described uviol lamp is portable, removable, the distance-type PHILIPS ultraviolet-sterilization of 30W fluorescent tube, every 20m
2fill 4 described uviol lamps.
Described relative air humidity adopts artificial spraying, humidifier to regulate and control.
Ultraviolet ray is a kind of high strength, high-energy rays, can promote the exciting of electronic energy, transition.Same crop varieties, as tobacco etc., its fragrance of cultivation area of high height above sea level, strong ultraviolet irradiation is good more than level land plantation, and flavonoid content is also high.Short-wave ultraviolet light irradiation is processed the tomato after plucking, can keep tamato fruit hardness, postpone annesl, significantly promoted that the secondary metabolism of total phenol, flavonoids is synthetic, improved content of lycopene and activities of antioxidant enzymes, significantly improved the oxidation resistance of tamato fruit simultaneously.Ultraviolet ray is irradiated can produce positive impact to crops qualities such as above-mentioned tobacco, tomatoes, aspect the fresh leaf of tea, although ultraviolet ray irradiation affects into tea quality, yet there are no bibliographical information, from Biological Principles, analyzes, and can produce good effect.
The present invention, to do blue or green processing through the dark brownish green implementation of withering after processing, has following advantage:
1. utilize while shaking blue or green rollers roll dark brownish green generation friction, make blade impaired, the component contents such as the Polyphenols in leaf cell and polyphenol oxidase, peroxidase, in the presence of oxygen, and have larger air humidity, carry out preliminary enzymatic oxidation, to improving tealeaves mouthfeel, play a key effect.
2. dark brownish green leaf cell be subject to slightly, nonfatal injury, having under the condition of very large air humidity, impel generation such as glycosidase that fragrance discharges to pretend use, stress produce fragrance loss, later stage tea aroma formation has been played to key effect.
On dark brownish green after doing green grass or young crops of the present invention, spray and do leafiness tea juice for the second time, contribute to bring out slowly carrying out in early days of fermentation, strengthen the dense intensity of tealeaves flavour mouthfeel.
The present invention does leafiness tea juice and is evenly sprayed at twice wait kneading dark brownish green and dark brownish green upper after kneading in the ratio of 1:10-1:50, and after fermentation, go up dryer inactive enzyme immediately and lives, stop fermentation and be oxidized.The polyphenol compound content that in cause, leaflet kind contains itself, polyphenol oxidase, peroxidase activity are lower than large leaf, in the situation that not relating to non-tealeaves external source interpolation, with this batch of dark brownish green withering leaf tea juice, add, the one, increased the absolute content of enzymatic reaction substrate Polyphenols, the 2nd, the enzyme that increases the endogenous polyphenol oxidase of tealeaves itself, peroxidase is lived, to leaflet kind congou tea mouthfeel, the dense intensity of raising flavour in improving, improve Tang Seye at the bottom of, all have obvious facilitation.
The present invention is dry is the showdown stage that forms congou tea quality, is particular about especially just fiery temperature, requires dryer to reach in advance 110-120 ℃, just can dry for the first time, just dry the inactive enzyme speed of living want fast, time as far as possible short, leaf-spreading thickness can not surpass 7cm; Complex fire temperature can not be lower than 70 ℃, otherwise the time is long, and tealeaves is prone to the vexed taste of water, and fragrance is overcast.
The present invention dries 1-1.5 hour in temperature under not higher than the condition of 85-90 ℃ by the tealeaves of drying for the second time, make the compounds such as amino acid in tealeaves, protein, carbohydrate under the condition of high temperature, there is Man Lade caramelization, further dry moisture, impel the distinctive flavor component of tealeaves to transform.
The middle leaflet kind congou tea that the present invention produces knead bar rope tight knot, fermentation fully, mellow, the soup look glow of flavour, fragrance be high long, theaflavin content is significantly improved.Visibly different with the congou tea that traditional handicraft is produced: to have overcome the defects such as traditional handicraft fermentation dead blue or green, flavour is thin, low vexed, the soup look obfuscation of fragrance, dense insufficient strength, poor astringency, each processing step has all carried out technological improvement, effectively guaranteed congou tea fermentation that the present invention makes evenly, bronze-colored at the bottom of leaf, flavour mellow fresh refreshing, fragrant aroma is lasting, the glow of soup look, convergence are strong, obviously improved the quality of leaflet kind congou tea in Hunan and at home, the competitiveness in international black tea market.
Subordinate list is the congou tea quality comparative analysis result that the middle leaflet kind congou tea produced of the present invention and traditional handicraft are produced, and result is relatively in Table 1:
Table 1 product of the present invention and the comparison of traditional handicraft product result
The specific embodiment
Embodiment 1
Fine day 8:00-11:00 in the morning pluck Yuntai Shan Mountain kind summer one bud two, three leaves or equal tender degree dark brownish green to folder leaf, be transported in time workshop, divide on indoor calico, temperature is controlled at 24 ℃, relative air humidity 60%, electric fan flow of secondary air, leaf-spreading thickness 10cm, every 20m
2fill 4 portable, the distance-type PHILIPS ultraviolet-sterilization of 30W fluorescent tubes, open uviol lamp 2 hours, centre is stirred once.Keep dark brownish green thin being spread out on calico, leaf-spreading thickness 10cm, temperature is controlled at 24 ℃, relative air humidity 60%, electric fan flow of secondary air, withers 8 hours, to hand, grabs loose and loose, the tender stalk folding of blade and continuous, and nose is heard the dark brownish green delicate fragrance effusion that has.Throwing leaf amount with reference to Oolong Tea is done green grass or young crops, and do blue or green indoor temperature and be controlled at 24 ℃, relative air humidity 80%, 60 revs/min of vibration machine speed settings, shake standing 30 minutes for the first time blue or green 2 minutes; Shake for the second time standing 1 hour blue or green 4 minutes; Shake for the third time blue or green 5 minutes, after standing 2 hours, knead.In 1:10 ratio, spray and do leafiness tea juice in going up, mix through doing the dark brownish green of green grass or young crops, with 45B type kneading machine, knead, knead at twice and carry out.Do not pressurize for the first time, with kneading machine upper cover, prop up dark brownish green being advisable, when dark brownish green volume-diminished, sagging, screw off upper cover gently to dark brownish green, knead after 40 minutes, deblock; Knead for the second time by light, heavy, light principle, last 40 minutes, until knead rolled twig rate 90%, broken cell rate is more than 80%, until tealeaves is fully excessive in tealeaves surface, firmly can extrude tea juice.In the sprinkling of 1:10 ratio, doing leafiness tea juice goes up, mixes in kneading the dark brownish green of appropriateness, be placed in fermentation in fermenting cellar, during fermentation, leaf-spreading thickness is 20cm, and dark brownish green covering wet gauze prevents moisture loss above, fermentation indoor temperature is controlled at 35 ℃, Ye Wen maintains 30 ℃, and relative air humidity is controlled at 80%, lasts 6 hours, the dark brownish green end, face stir 2 times during this time, until the above red stain of leaf look 75%, green grass gas disappears, and reveals that delicate fragrance, the fragrance of a flower be advisable.Then carry out gross fire, be dried for sufficient fiery twice.Gross fire intake air temperature is 110 ℃, leaf-spreading thickness 3cm, dry after 10 minutes to water content be 18% left and right, spreading for cooling, after 30 minutes, is dried for the second time.85 ℃ of fiery intake air temperatures of foot for the second time, upper leaf thickness 3cm, dry 15 minutes to water content be 10% left and right.The tealeaves of foot fire is for the second time put into fragrance extracting machine, and temperature is not higher than drying under the condition of 90 ℃ 1 hour, and moisture≤8%, obtains congou tea finished product.
The method for making of doing leafiness tea juice of using in the present embodiment is: get and pluck 5% of dark brownish green gross weight, and irradiate, wither, do after blue or green step through ultraviolet ray, by the standard of the dark brownish green 100mL of the adding sterilizing of 10g ultra-pure water by through do blue or green dark brownish green mix with sterilizing ultra-pure water after, with mixer, rub 5 minutes again, secondary filter tea juice, obtains.
Contrast experiment 1 (traditional handicraft)
Pluck Yuntai Shan Mountain kind summer one bud two, three leaves or equal tender degree dark brownish green to folder leaf, be placed in the withering on bamboo curtain splint of indoor seasoning, ventilation, thin stand 10cm, advertise gentle breeze below, wither 16 hours, centre is stirred 2 times, until leaf is soft, hold agglomerating, pine is and loose, and tender stalk 80% folding is and continuous, and leaf look dark green, giving out fragrance, water content 58%-62%.With 45B type kneading machine, knead, divide and carry out for 2 times, respectively carry out 45min, all by the principle of gently, heavily, gently pressurizeing, undertaken, to kneading rolled twig rate, reach 90%, it is appropriate standard that broken cell rate reaches more than 80%.Enter fermentation in fermenting cellar, during fermentation, leaf-spreading thickness is 20cm, and fermentation indoor temperature is controlled at 26 ℃, and relative air humidity is controlled at 80%.The appropriate standard of fermenting is 80% red stain of leaf look, and green grass gas disappears, and reveals that delicate fragrance, the fragrance of a flower be advisable.Then carry out gross fire, be dried for sufficient fiery twice.Gross fire intake air temperature is 110 ℃, leaf-spreading thickness 3cm, dry after 15 minutes to water content be 15% left and right, spreading for cooling, after 30 minutes, is dried for the second time.80 ℃ of fiery intake air temperatures of foot for the second time, upper leaf thickness 3cm, dry 30 minutes to water content be 7% left and right, obtain congou tea finished product.
Embodiment 2
Fine day 8:00-11:00 in the morning pluck the neat kind of sweet oak leaf summer one bud two, three leaves or equal tender degree dark brownish green to folder leaf, divide on indoor calico, temperature is controlled at 26 ℃, relative air humidity 70%, electric fan flow of secondary air, leaf-spreading thickness 12cm, every 20m
2fill 4 portable, the distance-type PHILIPS ultraviolet-sterilization of 30W fluorescent tubes, open uviol lamp 2 hours, centre is stirred once.Keep dark brownish green thin being spread out on calico, leaf-spreading thickness 18cm, temperature is controlled at 26 ℃, relative air humidity 70%, electric fan flow of secondary air, withers 8 hours.Throwing leaf amount with reference to Oolong Tea is done green grass or young crops, and do blue or green indoor temperature and be controlled at 26 ℃, relative air humidity 85%, 60 revs/min of vibration machine speed settings, shake standing 30 minutes for the first time blue or green 2 minutes; Shake for the second time standing 1 hour blue or green 4 minutes; Shake for the third time blue or green 5 minutes, after standing 2 hours, knead.In 1:30 ratio, spray and do leafiness tea juice in going up, mix through doing the dark brownish green of green grass or young crops, with 45B type kneading machine, knead, knead at twice and carry out.Do not pressurize for the first time, with kneading machine upper cover, prop up dark brownish green being advisable; Knead for the second time by light, heavy, light principle, until knead rolled twig rate 90%, broken cell rate is more than 80%.In the sprinkling of 1:30 ratio, doing leafiness tea juice for the second time goes up, mixes in kneading the dark brownish green of appropriateness, be placed in fermentation in fermenting cellar, during fermentation, leaf-spreading thickness is 25cm, dark brownish green covering wet gauze prevents moisture loss above, and fermentation indoor temperature is controlled at 37 ℃, and Ye Wen maintains 32 ℃, relative air humidity is controlled at 85%, until the above red stain of leaf look 75%, green grass gas disappears, and reveals that delicate fragrance, the fragrance of a flower be advisable.Then carry out gross fire, be dried for sufficient fiery twice.Gross fire intake air temperature is 110 ℃, leaf-spreading thickness 5cm, dry after 15 minutes to water content be 15% left and right, spreading for cooling, after 30 minutes, is dried for the second time.85 ℃ of fiery intake air temperatures of foot for the second time, upper leaf thickness 5cm, dry 15 minutes to water content be 10% left and right.The tealeaves of foot fire is for the second time put into fragrance extracting machine, and temperature is not higher than drying under the condition of 90 ℃ 1 hour, and moisture≤8%, obtains congou tea finished product.
The method for making of doing leafiness tea juice of using in the present embodiment is: get and pluck 7% of dark brownish green gross weight, and irradiate, wither, do after blue or green step through ultraviolet ray, by the standard of the dark brownish green 200mL of the adding sterilizing of 10g ultra-pure water by through do blue or green dark brownish green mix with sterilizing ultra-pure water after, with mixer, rub 6.5 minutes again, secondary filter tea juice, obtains.
Contrast experiment 2 (traditional handicraft)
Pluck the neat kind of sweet oak leaf summer one bud two, three leaves or equal tender degree dark brownish green to folder leaf, be placed in the withering on bamboo curtain splint of indoor seasoning, ventilation, thin stand 12cm, advertise gentle breeze below, wither 16 hours, centre is stirred 2 times, until leaf is soft, hold agglomerating, pine is and loose, and tender stalk 80% folding is and continuous, and leaf look dark green, giving out fragrance, water content 58%-62%.With 45B type kneading machine, knead, divide and carry out for 2 times, respectively carry out 45min, all by the principle of gently, heavily, gently pressurizeing, undertaken, to kneading rolled twig rate, reach 90%, it is appropriate standard that broken cell rate reaches more than 80%.Enter fermentation in fermenting cellar, during fermentation, leaf-spreading thickness is 25cm, and fermentation indoor temperature is controlled at 30 ℃, and relative air humidity is controlled at 85%.The appropriate standard of fermenting is 80% red stain of leaf look, and green grass gas disappears, and reveals that delicate fragrance, the fragrance of a flower be advisable.Then carry out gross fire, be dried for sufficient fiery twice.Gross fire intake air temperature is 110 ℃, leaf-spreading thickness 5cm, dry after 20 minutes to water content be 15% left and right, spreading for cooling, after 30 minutes, is dried for the second time.85 ℃ of fiery intake air temperatures of foot for the second time, upper leaf thickness 5cm, dry 30 minutes to water content be 7% left and right, obtain congou tea finished product.
Embodiment 3
Fine day 8:00-11:00 in the morning pluck the large milli kind in Fuding summer one bud two, three leaves or equal tender degree dark brownish green to folder leaf, divide on indoor calico, temperature is controlled at 28 ℃, relative air humidity 70%, electric fan flow of secondary air, leaf-spreading thickness 15cm, opens uviol lamp 3 hours, and centre is stirred once.Every 20m
2fill 4 portable, the distance-type PHILIPS ultraviolet-sterilization of 30W fluorescent tubes.Keep dark brownish green thin being spread out on calico, leaf-spreading thickness 20cm, temperature is controlled at 28 ℃, relative air humidity 70%, electric fan flow of secondary air, withers 12 hours, grabs pine and loose, tender stalk folding and constantly, nose is heard has delicate fragrance to overflow to blade hand.Throwing leaf amount with reference to Oolong Tea is done green grass or young crops, and do blue or green indoor temperature and be controlled at 28 ℃, relative air humidity 90%, 60 revs/min of vibration machine speed settings, shake standing 30 minutes for the first time blue or green 2 minutes; Shake for the second time standing 1-1.5 hour blue or green 4 minutes; Shake for the third time blue or green 5 minutes, after standing 2-3 hour, knead, in 1:50 ratio, spray and do leafiness tea juice in going up, mix through doing the dark brownish green of green grass or young crops, with 45B type kneading machine, knead, knead at twice and carry out.Do not pressurize for the first time, with kneading machine upper cover, prop up dark brownish green being advisable; Knead for the second time by light, heavy, light principle, until knead rolled twig rate 90-100%, broken cell rate 80-90%.In the sprinkling of 1:50 ratio, doing leafiness tea juice goes up, mixes in kneading the dark brownish green of appropriateness, be placed in fermentation in fermenting cellar, during fermentation, leaf-spreading thickness is 35cm, dark brownish green covering wet gauze prevents moisture loss above, and fermentation indoor temperature is controlled in 40 ℃, and Ye Wen maintains below 35 ℃, relative air humidity is controlled at 90%, until 85% red stain of leaf look, green grass gas disappears, and reveals that delicate fragrance, the fragrance of a flower be advisable.Then carry out gross fire, be dried for sufficient fiery twice.Gross fire intake air temperature is 120 ℃, leaf-spreading thickness 7cm, dry after 20 minutes to water content be 15%, spreading for cooling, after 40 minutes, is dried for the second time.95 ℃ of fiery intake air temperatures of foot for the second time, upper leaf thickness 7cm, dry 15 minutes to water content be 10% left and right.The tealeaves of foot fire is for the second time put into fragrance extracting machine, and temperature is not higher than drying under the condition of 90 ℃ 1 hour, and moisture≤8%, obtains congou tea finished product.
The method for making of doing leafiness tea juice of using in the present embodiment is: get and pluck 10% of dark brownish green gross weight, and irradiate, wither, do after blue or green step through ultraviolet ray, by the standard of the dark brownish green 100mL of the adding sterilizing of 10g ultra-pure water by through do blue or green dark brownish green mix with sterilizing ultra-pure water after, with mixer, rub 8 minutes again, secondary filter tea juice, obtains.
Contrast experiment 3 (traditional handicraft)
Pluck the large milli kind in Fuding summer one bud two, three leaves or equal tender degree dark brownish green to folder leaf, be placed in the withering on bamboo curtain splint of indoor seasoning, ventilation, thin stand 15cm, advertise gentle breeze below, wither 18 hours, centre is stirred 2 times, until leaf is soft, hold agglomerating, pine is and loose, and tender stalk 80% folding is and continuous, and leaf look dark green, giving out fragrance, water content 58%-62%.With 45B type kneading machine, knead, divide and carry out for 2 times, respectively carry out 45min, all by the principle of gently, heavily, gently pressurizeing, undertaken, to kneading rolled twig rate, reach 90%, it is appropriate standard that broken cell rate reaches more than 80%.Enter fermentation in fermenting cellar, during fermentation, leaf-spreading thickness is 35cm, and fermentation indoor temperature is controlled at 28 ℃, and relative air humidity is controlled at 90%.The appropriate standard of fermenting is 80% red stain of leaf look, and green grass gas disappears, and reveals that delicate fragrance, the fragrance of a flower be advisable.Then carry out gross fire, be dried for sufficient fiery twice.Gross fire intake air temperature is 120 ℃, leaf-spreading thickness 5cm, dry after 15 minutes to water content be 15% left and right, spreading for cooling, after 30 minutes, is dried for the second time.85 ℃ of fiery intake air temperatures of foot for the second time, upper leaf thickness 7cm, dry 30 minutes to water content be 7% left and right, obtain congou tea finished product.
Claims (9)
1. a processing method that improves leaflet kind congou tea quality in Hunan, is characterized in that comprising the following steps successively:
(1) pluck: be selected to tea place in age Yuntai Shan Mountain kind, sharp wave is yellow, sweet oak leaf is neat, the large milli in Fuding, pekoe morning, Fuyun No.6, green fragrant early, Hunan prince wife is emerald green, tender tea leaves are rich, a kind of in the great Ye of the Land of Peach Blossoms, at fine day 8:00-11:00 in the morning, adopts next bud two, three leaf or equal tender degree to pressing from both sides the dark brownish green workshop that is transported in time of leaf;
(2) ultraviolet ray is irradiated: the dark brownish green of harvesting divided on indoor calico, and temperature is controlled at 24 ℃-28 ℃, relative air humidity 60%-70%, and electric fan flow of secondary air, leaf-spreading thickness 10-15cm, opens uviol lamp 2-3 hour, and centre is stirred once;
(3) wither: by dark brownish green thin being spread out on calico of irradiating through ultraviolet ray, leaf-spreading thickness 10-20cm, temperature is controlled at 24 ℃-28 ℃, relative air humidity 60%-70%, electric fan flow of secondary air, the 8-12 hour that withers, grabs blade pine and loose, tender stalk folding and constantly to hand, and nose is heard and dark brownish greenly had delicate fragrance to overflow;
(4) do green grass or young crops: indoor temperature is controlled to 24 ℃-28 ℃, relative air humidity 80%-90%, vibration machine speed setting is 60 revs/min, throws leaf amount with reference to the throwing leaf amount of Oolong Tea, shakes for the first time standing 30 minutes blue or green 2 minutes; Shake for the second time standing 1-1.5 hour blue or green 4 minutes; Shake for the third time standing 2-3 hour blue or green 5 minutes;
(5) knead: in 1:10-1:50 ratio evenly spray do leafiness tea juice in through do blue or green dark brownish green on, with kneading machine, knead, knead at twice and carry out, do not pressurize for the first time, with kneading machine upper cover, prop up dark brownish green being advisable, when dark brownish green volume-diminished, sagging, screw off upper cover gently to dark brownish green, knead after 40-50 minute, deblock, knead for the second time by general light, heavy, the light principle of Tea Processing, last 40-50 minute, until knead rolled twig rate 90-100%, broken cell rate 80-90%, until tealeaves is fully excessive in tealeaves surface, firmly can extrude tea juice;
(6) fermentation: that kneads through previous step dark brownish greenly again sprays and do leafiness tea juice in 1:10-1:50 ratio, in immigration fermenting cellar, fermentation leaf-spreading thickness is 20-35cm, it is dark brownish green that covering wet gauze prevents moisture loss above, fermentation indoor temperature is controlled at 35-40 ℃, Ye Wen maintains 30-35 ℃, relative air humidity is controlled at 85%-95%, last 4-6 hour, during the dark brownish green end, face stir 2-3 time, until leaf look 75-85% red stain, green grass gas disappears, reveal delicate fragrance, the fragrance of a flower, fermentation total time, to knead beginning timing, is controlled at 8 hours and completes with interior;
(7) dry: to dry a minute gross fire, sufficient fiery carrying out for twice, gross fire intake air temperature is 110-120 ℃ for the first time, leaf-spreading thickness 3-7cm, dry after 10-20 minute to water content be 15-20%, after spreading for cooling 30-40 minute, dry for the second time, for the second time the fiery intake air temperature 85-95 ℃ of foot, upper leaf thickness 3-7cm, dry 15-25 minute to water content be 10-12%;
(8) Titian: the tealeaves of foot fire is for the second time put into fragrance extracting machine, and temperature, not higher than drying 1-1.5 hour under the condition of 90 ℃, to moisture≤8%, obtains congou tea finished product.
2. a kind of processing method that improves leaflet kind congou tea quality in Hunan according to claim 1, is characterized in that: described dark brownish green for the Yuntai Shan Mountain kind of teaching practice base, Agricultural University Of Hunan Chang'an large-scale planting, sharp wave is yellow, sweet oak leaf is neat, the large milli in Fuding, pekoe morning, Fuyun No.6, green fragrant early, Hunan prince wife kingfisher, tender tea leaves middle leaflet kind rich, 10 kinds of Land of Peach Blossoms great Ye be dark brownish green.
3. a kind of processing method that improves leaflet kind congou tea quality in Hunan according to claim 1, it is characterized in that: described in do leafiness tea juice method for making be: get the 5-10% that plucks dark brownish green gross weight, and irradiate, wither, do after blue or green step through above-mentioned ultraviolet ray, by the standard of the dark brownish green 100-300mL of the adding sterilizing of 10g ultra-pure water by through do blue or green dark brownish green mix with sterilizing ultra-pure water after, with mixer, rub 5-8 minute again, secondary filter tea juice, obtains.
4. a kind of processing method that improves leaflet kind congou tea quality in Hunan according to claim 3, is characterized in that: described in do leafiness tea juice and be placed in 4 ℃ of refrigerators sealing lucifuges storages, and need within 2 hours, be finished.
5. a kind of processing method that improves leaflet kind congou tea quality in Hunan according to claim 3, is characterized in that: described mixer adopts the full-automatic 6 liters of large capacity mixers of Sunny sea dish BL-6A.
6. a kind of processing method that improves leaflet kind congou tea quality in Hunan according to claim 1, is characterized in that: described uviol lamp is portable, removable, the distance-type PHILIPS ultraviolet-sterilization of 30W fluorescent tube.
7. a kind of processing method that improves leaflet kind congou tea quality in Hunan according to claim 6, is characterized in that: every 20m
2fill 4 described uviol lamps.
8. a kind of processing method that improves leaflet kind congou tea quality in Hunan according to claim 1, is characterized in that: described relative air humidity adopts artificial spraying, humidifier to regulate and control.
9. a kind of processing method that improves leaflet kind congou tea quality in Hunan according to claim 1, is characterized in that: described kneading machine adopts 45B type kneading machine.
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| CN104522196A (en) * | 2014-12-26 | 2015-04-22 | 广西乐业县顾式茶有限公司 | Method for preparing black tea |
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| CN110607310B (en) * | 2019-10-16 | 2020-11-03 | 安徽农业大学 | Gene for regulating and controlling formation of tea leaf hairs and application |
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