CN104186744A - Black tea processing method - Google Patents
Black tea processing method Download PDFInfo
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- CN104186744A CN104186744A CN201410455331.4A CN201410455331A CN104186744A CN 104186744 A CN104186744 A CN 104186744A CN 201410455331 A CN201410455331 A CN 201410455331A CN 104186744 A CN104186744 A CN 104186744A
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Abstract
The invention discloses a black tea processing method. The black tea processing method comprises the steps of picking and airing, rolling, fermenting and drying, wherein fermenting is carried out in a fermentation device, the fermentation temperature is controlled in the range of 35+/-5 DEG C, the humidity is kept in the range of 90%-95%, and the fermentation lasts for 1-1.5 hours. The black tea processing method has the advantages that during tea processing, the conditions can be controlled easily, the time and the space are saved, the cost is reduced, and the flavor of obtained tea is unique, and therefore, the black tea processing method is highly worthy of popularization.
Description
Technical field
The invention belongs to Tea Processing process field, relate in particular to a kind of black tea preparation method.
Background technology
The invention belongs to the project achievement in research of the intelligent key technology in National 863 problem tea place and equipment (2012AA10A508), project implementation people Wang Jinhe, Zhu Zhongding, Liu are suitable.
Black tea is since 17th century invention, preparation method does not have too large variation, generally comprise leaf picking, spread and wither, knead, ferment and be dried these stages, wherein fermentation is most important phase wherein, and this stage has often determined local flavor and the quality of black tea.During current black tea is made, be generally at 25-30 ℃ of bottom fermentation, according to black tea kind fermentation different time by the fresh tea passes after kneading.But there is individual problem to be, the temperature in season that black tea is made is generally higher, particularly in south vegetatively, and tealeaves was plucked when the morning, temperature was lower, while handling fermentation well, it is also the higher time of temperature in one day, add the heat that fermentation itself produces, temperature is controlled to 25-30 ℃ and is difficult for, and adopt the cooling control cost of device too high.
Summary of the invention
The present invention has developed a kind of black tea preparation method of novelty, and adopts in this way the black tea of making and also have unique flavour.
Specifically, the present invention is by the following technical solutions:
A black tea preparation method, is characterized in that, said method comprising the steps of:
A) pluck and dry: pluck fresh tea leaf in its, under room temperature, spread and dry, spreading thickness is 2-5 centimetre, stirs at set intervals, and the time of spreading is 5-8 hour, until fresh leaf is obviously wilting, during grasping, feel does not have obvious wetness sensation;
B) knead: wilting fresh leaf is thrown in to kneading machine, kneaded 60-90 minute, or until the visible most of fresh leaf roll of naked eyes shortens strip into;
C) fermentation: the tea spreading of kneading is placed on round, sends installation for fermenting to and ferment, fermentation temperature is controlled at 35 ± 5 ℃, and humidity remains on 90-95%, fermentation time 1-1.5 hour;
D) dry: first at 110-120 ℃, stir-fry, the leaf water content of receiving guest with tea is down to after 20-25%, then cools the temperature to 85-95 ℃, light and slow stirring, until tealeaves is obviously dry, has a little broken end to occur when hand is rubbed, be finished product.
The time of preferably, kneading in step b) is 70-80 minute.
Preferably, in step c), fermentation temperature remains on 35 ± 1 ℃, and humidity remains on 95%.
Preferably, in step d), the water content of finished product is 6%.
Beneficial effect: method of the present invention adopts the more approaching temperature of environment in season or the slightly high temperature of picking tea-leaves in the process making black tea by spreading the leaves on withering racks to dry, and temperature is more easily controlled, and enzymatic activity is higher, needed time shorten, the space of saving time.
The specific embodiment
The producing principle of black tea is, fresh leaf after being kneaded, cytoclasis, the polyphenol oxidase in cell liquid can contact with the polyphenols in tealeaves, makes polyphenols oxidation, produces red material, and forms the color, smell and taste of own uniqueness.
Fermentation is the key operation that forms black tea color qualitative characteristics.Be generally that the leaf of kneading is placed in fermentation frame or fermenting vehicle, enter fermenting cellar fermentation.The key element of fermentation is to meet the oxidasic oxidative polymerization of Tea Polyphenols required preference temperature, humidity and amount of oxygen.Temperature is generally room temperature, and the environment temperature in the season of picking tea-leaves generally enters early summer, and particularly in south, temperature often can rise to more than 30 ℃.When the control temperature of primary fermentation is generally 20～25 ℃ of left and right, because fermentation itself also can heat production, make the Ye Wen of fermentation remain on 30 ℃ of left and right.But be in fact difficult to keep this temperature completely, cause very heterogeneity of quality between the tealeaves batch of production.Air humidity during fermentation remains on the activity that more than 90% is conducive to improve polyphenol oxidase, is conducive to formation and the accumulation of theaflavin; Otherwise fermentation space-time air humidity is spent low, be unfavorable for the enzymatic oxidation of Tea Polyphenols, make non-enzymatic oxidation aggravation, cause at the bottom of Tang Se and leaf all dimmedly, flavour is thin, and rule of thumb, humidity generally remains on 95% left and right.
We adopt the fermentation temperature of 35 ℃ of left and right, and at this temperature, the activity of polyphenol oxidase can be higher than the activity at the temperature of available technology adopting.The advantage of the fermentation temperature of 35 ℃ of left and right is easy maintenance, suitably heating when step-down, and under season at that time, environment temperature seldom can surpass this temperature, is therefore very easy to regulate keep.
Because enzymatic activity at this temperature raises, so fermentation time can shorten.We find it within 1-1.5 hour, is a suitable time through experiment.After so long fermentation, tealeaves there will be a kind of very pure and fresh fruital taste, and leaf presents slightly yellowy redness, and tea leaf fermentation appropriateness is described.
Below we introduce the process that adopts fermentation process processing black tea of the present invention:
1. pluck and dry: at suitable time in the morning, choose the suitable tealeaves of growth and pluck, generally choose bud two leaves or bud three leaves, after harvesting, indoor spreading, treat blade dehydration deliquescing, standing time is generally at 5 hours to 8 hours.
2. knead: the Main Function of kneading is to make cytoclasis, and cell liquid overflows from vacuole, for enzyme creates conditions with contacting of polyphenols, the time of kneading changes according to the scale of dynamics size and kneading machine, generally at 60-90 minute, and preferred 70-80 minute.
3. fermentation: after rubbing, tealeaves is placed in shallow basket made of wicker or thin bamboo strips, is put in installation for fermenting and ferments.Regulating the temperature of installation for fermenting is 35 ℃, and relative humidity remains on 95%, tealeaves spread thickness generally at 8-12cm, keep ventilating provides enough air simultaneously.Ferment about one hour to one and a half hours, observe, leaf look reddens, and the blue or green gas that smells tealeaves disappears, and glows after the fragrant and sweet taste of a kind of fruit, can be dried.
4. dry: the tealeaves fermenting is sent into dryer, first at 110 ℃-120 ℃, stir-fries, and makes tea-drying, after water content reaches 20-25%, then cools the temperature to 85 ℃-95 ℃, disturbance slowly, makes tealeaves finish-drying, and andyzerof waterintea-leaf is 6% left and right.
The tealeaves soup juice of working it out is limpid, has special fragrant and sweet taste, and entrance returns sweet.
In conjunction with instantiation, embodiments of the present invention are described in detail above, but the invention is not restricted to above-mentioned embodiment, in the ken possessing at affiliated technical field those of ordinary skill, can also under the prerequisite that does not depart from aim of the present invention, make a variety of changes.
Claims (4)
1. a black tea preparation method, is characterized in that, said method comprising the steps of:
A) pluck and dry: pluck fresh tea leaf in its, under room temperature, spread and dry, spreading thickness is 2-5 centimetre, stirs at set intervals, and the time of spreading is 5-8 hour, until fresh leaf is obviously wilting, during grasping, feel does not have obvious wetness sensation;
B) knead: wilting fresh leaf is thrown in to kneading machine, kneaded 60-90 minute, or until the visible most of fresh leaf roll of naked eyes shortens strip into;
C) fermentation: the tea spreading of kneading is placed on round, sends installation for fermenting to and ferment, fermentation temperature is controlled at 35 ± 5 ℃, and humidity remains on 90-95%, fermentation time 1-1.5 hour;
D) dry: first at 110-120 ℃, stir-fry, the leaf water content of receiving guest with tea is down to after 20-25%, then cools the temperature to 85-95 ℃, light and slow stirring, until tealeaves is obviously dry, has a little broken end to occur when hand is rubbed, be finished product.
2. black tea preparation method as claimed in claim 1, is characterized in that, the time of kneading in step b) is 70-80 minute.
3. black tea preparation method as claimed in claim 1, is characterized in that, in step c), fermentation temperature remains on 35 ± 1 ℃, and humidity remains on 95%.
4. black tea preparation method as claimed in claim 1, is characterized in that, in step d), the water content of finished product is 6%.
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| CN201410455331.4A CN104186744A (en) | 2014-09-10 | 2014-09-10 | Black tea processing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941702A (en) * | 2016-05-26 | 2016-09-21 | 广西凌云县伟利茶业有限公司 | Making method of Lingyun Baekho black tea |
| CN105994700A (en) * | 2016-05-17 | 2016-10-12 | 广西凌云县金字塔白毫茶商贸有限公司 | Black tea preparation method |
| CN106581169A (en) * | 2016-12-14 | 2017-04-26 | 佛山科学技术学院 | Drying method of guava leaves |
| CN106595224A (en) * | 2016-12-14 | 2017-04-26 | 佛山科学技术学院 | Drying method for fig leaves |
| CN107821703A (en) * | 2017-12-12 | 2018-03-23 | 皮建功 | A kind of sponge gourd base of leaf flower anticancer health preserving tea and its manufacture craft |
| CN110178944A (en) * | 2019-05-23 | 2019-08-30 | 康健 | A kind of black tea production method |
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| CN102246867A (en) * | 2011-07-20 | 2011-11-23 | 贵阳春秋实业有限公司 | Method for fermenting old leaves of Kongfu black tea |
| CN102771585A (en) * | 2012-08-17 | 2012-11-14 | 平月茶业（福建）有限公司 | Constant-humidity varying-temperature fermentation method for congou black tea |
| CN103392840A (en) * | 2013-07-05 | 2013-11-20 | 西双版纳勐海神益茶业有限公司 | Novel black tea production process |
| CN103749745A (en) * | 2013-12-24 | 2014-04-30 | 汪辉进 | Method for producing black tea through artificial intelligence enzymatic fermentation |
| CN103749755A (en) * | 2014-01-24 | 2014-04-30 | 浙江安吉宋茗白茶有限公司 | Method for preparing congou black tea from anji white tea |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102246867A (en) * | 2011-07-20 | 2011-11-23 | 贵阳春秋实业有限公司 | Method for fermenting old leaves of Kongfu black tea |
| CN102771585A (en) * | 2012-08-17 | 2012-11-14 | 平月茶业（福建）有限公司 | Constant-humidity varying-temperature fermentation method for congou black tea |
| CN103392840A (en) * | 2013-07-05 | 2013-11-20 | 西双版纳勐海神益茶业有限公司 | Novel black tea production process |
| CN103749745A (en) * | 2013-12-24 | 2014-04-30 | 汪辉进 | Method for producing black tea through artificial intelligence enzymatic fermentation |
| CN103749755A (en) * | 2014-01-24 | 2014-04-30 | 浙江安吉宋茗白茶有限公司 | Method for preparing congou black tea from anji white tea |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994700A (en) * | 2016-05-17 | 2016-10-12 | 广西凌云县金字塔白毫茶商贸有限公司 | Black tea preparation method |
| CN105941702A (en) * | 2016-05-26 | 2016-09-21 | 广西凌云县伟利茶业有限公司 | Making method of Lingyun Baekho black tea |
| CN106581169A (en) * | 2016-12-14 | 2017-04-26 | 佛山科学技术学院 | Drying method of guava leaves |
| CN106595224A (en) * | 2016-12-14 | 2017-04-26 | 佛山科学技术学院 | Drying method for fig leaves |
| CN107821703A (en) * | 2017-12-12 | 2018-03-23 | 皮建功 | A kind of sponge gourd base of leaf flower anticancer health preserving tea and its manufacture craft |
| CN110178944A (en) * | 2019-05-23 | 2019-08-30 | 康健 | A kind of black tea production method |
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Application publication date: 20141210 |