CN104286229A - Black tea preparation technology - Google Patents
Black tea preparation technology Download PDFInfo
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- CN104286229A CN104286229A CN201410467531.1A CN201410467531A CN104286229A CN 104286229 A CN104286229 A CN 104286229A CN 201410467531 A CN201410467531 A CN 201410467531A CN 104286229 A CN104286229 A CN 104286229A
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Abstract
The invention discloses a black tea preparation technology. The black tea preparation technology comprises the steps of fragrance lasting, withering, twisting, fermenting and drying. According to the invention, fresh tea leaves are subjected to fragrance lasting treatment firstly at low temperature, so that nutritional components and fragrance are retained in the tea leaves well, and the prepared tea leaves keep certain luster; cold air and hot air are alternatively used for withering so as to prevent the tea leaves from being withered too rapidly, the withering time is short, the physicochemical change is intense, the tooth-tip-shaped leaf edges are prevented from being dried up and even are free of red stain; in the drying procedure, moisture in the tea leaves is evaporated, and particles are tightened, so that the fragrance of the tea leaves is increased; in the whole technological preparation process, the tea leaves are treated by the fragrance lasting procedure and subsequently are subjected to withering, twisting, fermenting and drying procedures, and are prevented from being treated at high temperature for a long time during all the procedures, so that the prepared tea leaves have luster and tea soup is heavy in fragrance, and mellow in taste.
Description
Technical field
The invention belongs to the oxidation of the tea before extraction, fermentation process field, be specifically related to a kind of black tea manufacture craft.
Background technology
Black tea belongs to China's one of six large teas, belongs to fermented tea, and be the common health care tea-drinking of China, it is seen everywhere in daily life.Each tealeaves, its manufacture craft is all different, and the traditional manufacturing technique of black tea generally comprises withers, kneads, ferments and dry four steps.Through withering, can suitable transpiring moisture, blade softness, toughness strengthens, be convenient to appearance, wither and adjust the general Indoor Natural that adopts to wither tune, at room temperature 20-24 DEG C, relative humidity 60%-70%, wither tune 18 hours, regulates epidemic disaster, herbaceous taste can be made in the process of withering to disappear by the method opening and closing door and window, tealeaves delicate fragrance, for existing, is the important process segment forming black tea fragrance; Tealeaves is shaped and promotes color, smell and taste concentration in the process of kneading, and meanwhile, because leaf cell is destroyed, is convenient under the effect of enzyme, carry out necessary oxidation, is beneficial to carrying out smoothly of fermentation; Fermentation is the unique stage that black tea makes, and by fermentation, leaf look is reddened by green, forms the quality characteristic of the red soup of black tea red autumnal leaves; Oven dry is the tea base that will ferment, and adopt high bake temperature, rapid transpiring moisture, reaches the process of mass dryness fraction of guaranteeing the quality.
The traditional manufacturing technique Problems existing of black tea: withering time is long, easily causes part nutritional labeling and fragrance in black tea to scatter and disappear, and the tealeaves produced is wilted and turned to be yellow, lackluster, affects the quality of black tea.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned the deficiencies in the prior art, provides a kind of black tea manufacture craft, and it can overcome tea leaf withering overlong time and cause the lackluster problem affecting tea leaf quality of tealeaves wilting jaundice.
The technical solution adopted in the present invention is: a kind of black tea manufacture craft, comprises the following steps:
1) solid fragrant: the fresh tea leaf in its quick-frozen 20 ~ 40s just picked, temperature is-10 ~-20 DEG C;
2) wither: the tealeaves tiling after solid perfume process spread, spreading thickness is 8 ~ 12cm; First cold wind withers process, and temperature is set as 8 ~ 18 DEG C, and withering time is 2 ~ 3 hours; Then hot blast withers process, and temperature is set as 35 ~ 40 DEG C, and withering time is 1 ~ 2 hour; 1 hour, interval, then hot blast withers process, temperature is set as 35 ~ 40 DEG C, and withering time is 1 ~ 2 hour; Every 15 minutes, tealeaves is stirred once during withering;
3) knead: carry out nothing pressurization to the tealeaves after process of withering and knead, the time of kneading is 0.5 hour;
4) ferment: carry out fermentation process to through kneading the tealeaves after process, fermentation time is 6 ~ 7 hours; Ventilated every 1 ~ 2 hour between yeast phase;
5) dry: carry out drying and processing to the tealeaves after processing by fermentation, bake out temperature is 60 ~ 70 DEG C, and drying time is 3 hours; Again by bake out temperature temperature raising to 100 DEG C, continue dry, drying time is 2 ~ 3 hours.
Further, in the solid perfume (or spice) of step 1), the quick-frozen time is 30s, and quick freezing temperature is-15 DEG C.
Further, step 2) wither in spread thickness be 10cm, cold wind withering temperature is 13 DEG C, and withering time is 2.5 hours, and hot blast withering temperature is 37 DEG C, and withering time is 1.5 hours; Interval is after 1 hour, and hot blast withering temperature is 37 DEG C, and withering time is 1.5 hours.
Further, step 3) knead for: knead and knead with kneading machine, every wound packages amount is 30kg, and kneading machine rotating speed is 35 revs/min, and the time of kneading is 0.5 hour.
Further, in step 4) fermentation, temperature is set as 25 ~ 28 DEG C, and it is 20cm that tealeaves spreads thickness, fermentation time 6.5 hours.
Further, in step 5) oven dry, tealeaves spreads thickness 9cm, bake out temperature 65 DEG C before temperature raising.
From the above-mentioned description of this invention, the advantage of the manufacture craft of black tea of the present invention is:
1, first solid perfume process is carried out to fresh tea leaf in its in manufacture craft of the present invention, nutritional labeling and the fragrance of tealeaves can be kept better, make the gloss that the tealeaves produced keeps certain;
2, cold wind hot blast alternately withers, and avoid tea leaf withering too fast, withering time is short, and physic-chemical changes is fierce, avoids cusp leaf margin shrivelled, even red stain;
3, in whole technique manufacturing process, fresh tea leaf in its, through solid fragrant operation process, follow-uply withers, ferments and all avoids in baking operation high temperature to process tealeaves for a long time, and the tealeaves produced is glossy, and millet paste gives off a strong fragrance, flavour glycol;
4, the present invention significantly decreases black tea Production Time.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment one:
A kind of black tea manufacture craft, concrete steps are as follows:
1) solid fragrant: the fresh tea leaf in its quick-frozen 30s just picked, temperature is-15 DEG C;
2) wither: the tealeaves after solid perfume process is placed in deteriorating machine tiling and spreads and wither, spreading thickness is 10cm; First cold wind withers process, and withering temperature is set as 13 DEG C, and withering time is 2.5 hours; Then hot blast withers, and temperature is set as 37 DEG C, and withering time is 1.5 hours; Interval after 1 hour again hot blast to wither process, temperature is set as 37 DEG C, and withering time is 1.5 hours; Every 15 minutes, tealeaves is stirred once during withering;
3) knead: the tealeaves 6CR-55 type kneading machine after process of withering is carried out nothing pressurization and kneads, every wound packages amount is 30kg, and kneading machine rotating speed is 35 revs/min, and duration is 0.5 hour;
4) ferment: adopt fermentating drying all-in-one to carry out fermentation process to kneading the tealeaves after process, it is 20cm that tealeaves spreads thickness, fermentation built-in temperature is set as 25 ~ 28 DEG C, fermentation time 6.5 hours, fermentation door is opened every 1 hour, tealeaves in fermentating drying all-in-one is ventilated, is conducive to tealeaves and carries out oxidation;
5) dry: adopt fermentating drying all-in-one to carry out drying and processing to the tealeaves after fermentation process, tealeaves spreads thickness 9cm, and bake out temperature is 65 DEG C, 3 hours used times, then by bake out temperature temperature raising to 100 DEG C, continue to dry, 2.5 hours used times.
Tea leaf withering duration 6.5 hours in the present embodiment, whole tealeaves makes duration 19 hours, compare in original tealeaves manufacture craft and only wither operation with regard to needs 18 hours, the black tea manufacture craft time of the present invention significantly reduces, and the tealeaves produced maintains nutritional labeling and the fragrance of tealeaves better, maintains certain gloss.
Embodiment two:
A kind of black tea manufacture craft, concrete steps are as follows:
1) solid fragrant: the fresh tea leaf in its quick-frozen 40s just picked, temperature is-20 DEG C;
2) wither: the tealeaves after solid perfume process is placed in deteriorating machine tiling and spreads and wither, spreading thickness is 10cm; First cold wind withers process, and withering temperature is set as 8 DEG C, and withering time is 1 hour; Then hot blast withers, and temperature is set as 40 DEG C, and withering time is 1 hour; Interval after 1 hour again hot blast to wither process, temperature is set as 40 DEG C, and withering time is 1 hour; Every 15 minutes, tealeaves is stirred once during withering
3) knead: the tealeaves 6CR-55 type kneading machine after process of withering is carried out nothing pressurization and kneads, every wound packages amount is 30kg, and kneading machine rotating speed is 35 revs/min, and duration is 0.5 hour;
4) ferment: adopt fermentating drying all-in-one to carry out fermentation process to kneading the tealeaves after process, it is 20cm that tealeaves spreads thickness, fermentation built-in temperature is set as 28 DEG C, fermentation time 6 hours, fermentation door is opened every 1 hour, tealeaves in fermentating drying all-in-one is ventilated, is conducive to tealeaves and carries out oxidation
5) dry: adopt fermentating drying all-in-one to carry out drying and processing to the tealeaves after fermentation process, tealeaves spreads thickness 9cm, and bake out temperature is 70 DEG C, 3 hours used times, then by bake out temperature temperature raising to 100 DEG C, continue to dry, 2 hours used times.
Tea leaf withering duration 4 hours in embodiment two, whole tealeaves makes duration 15.5 hours, compares embodiment one used time shorter, but is withering with in baking operation, it is higher that the temperature set compares embodiment one, and it is poor that the black tea leaf product produced compare embodiment one.
Embodiment three:
A kind of black tea manufacture craft, concrete steps are as follows:
1) solid fragrant: the fresh tea leaf in its quick-frozen 30s just picked, temperature is-15 DEG C;
2) wither: the tealeaves after solid perfume process is placed in deteriorating machine tiling and spreads and wither, spreading thickness is 8cm; First cold wind withers process, and withering temperature is set as 10 DEG C, and withering time is 2 hours; Then hot blast withers, and temperature is set as 35 DEG C, and withering time is 2 hours; Interval after 1 hour again hot blast to wither process, temperature is set as 35 DEG C, and withering time is 2 hours; Every 15 minutes, tealeaves is stirred once during withering
3) knead: the tealeaves 6CR-55 type kneading machine after process of withering is carried out nothing pressurization and kneads, every wound packages amount is 30kg, and kneading machine rotating speed is 35 revs/min, and duration is 0.5 hour;
4) ferment: adopt fermentating drying all-in-one to carry out fermentation process to kneading the tealeaves after process, it is 20cm that tealeaves spreads thickness, fermentation built-in temperature is set as 25 DEG C, fermentation time 6 hours, fermentation door is opened every 1 hour, tealeaves in fermentating drying all-in-one is ventilated, is conducive to tealeaves and carries out oxidation;
5) dry: adopt fermentating drying all-in-one to carry out drying and processing to the tealeaves after fermentation process, tealeaves spreads thickness 9cm, and bake out temperature is 60 DEG C, 3 hours used times, then by bake out temperature temperature raising to 100 DEG C, continue to dry, 2 hours used times.
Tea leaf withering duration 7 hours in embodiment three, whole tealeaves makes duration 18.5 hours, and compare embodiment one temperature setting in manufacturing process more gentle, physical and chemical reaction does not have embodiment one fierce, and fragrance is not as good as embodiment one.
The most nutritional labeling of tealeaves and fragrance is all better remained in black tea after three black tea manufacture crafts processing that more than the present invention three embodiments provide, tealeaves is glossy, millet paste gives off a strong fragrance, flavour glycol, one product rate all can reach more than 96%, and the black tea one product rate that the black tea manufacture craft that wherein embodiment one provides is produced reaches 98% especially.
Below manufacture craft of the present invention is briefly explained: first solid perfume process is carried out to fresh tea leaf in its, nutritional labeling and the fragrance of tealeaves can be kept better, make the gloss that the tealeaves produced keeps certain; Then carry out cold wind hot blast to the tealeaves after solid perfume (or spice) alternately to wither, avoid tea leaf withering too fast, withering time is short, and physic-chemical changes is fierce, avoids cusp leaf margin shrivelled, even red stain; Then evaporate the moisture in tealeaves at baking operation and tighten up particle, promoting tea aroma.In whole technique manufacturing process, because tealeaves is through solid fragrant operation process, follow-uply withers, to ferment and baking operation all avoids high temperature to process tealeaves for a long time, be conducive to the formation of black tea fragrance; In addition the present invention significantly decreases the time of black tea manufacture craft.
The above, be only present pre-ferred embodiments, not for limiting embodiment of the present invention, those of ordinary skill in the art are according to central scope of the present invention and spirit, can carry out corresponding flexible or amendment very easily, the permutation and combination of such as each dependent claims or some conventional techniques add or amendment.All equivalences done according to the present patent application the scope of the claims and description change and modify, and all should still remain within the scope of the patent.
Claims (6)
1. a black tea manufacture craft, is characterized in that, comprises the following steps:
1) solid fragrant: the fresh tea leaf in its quick-frozen 20 ~ 40s just picked, temperature is-10 ~-20 DEG C;
2) wither: the tealeaves tiling after solid perfume process spread, spreading thickness is 8 ~ 12cm; First cold wind withers process, and temperature is set as 8 ~ 18 DEG C, and withering time is 2 ~ 3 hours; Then hot blast withers process, and temperature is set as 35 ~ 40 DEG C, and withering time is 1 ~ 2 hour; 1 hour, interval, then hot blast withers process, temperature is set as 35 ~ 40 DEG C, and withering time is 1 ~ 2 hour; Every 15 minutes, tealeaves is stirred once during withering;
3) knead: carry out nothing pressurization to the tealeaves after process of withering and knead, the time of kneading is 0.5 hour;
4) ferment: carry out fermentation process to through kneading the tealeaves after process, fermentation time is 6 ~ 7 hours; Ventilated every 1 ~ 2 hour between yeast phase;
5) dry: carry out drying and processing to the tealeaves after processing by fermentation, bake out temperature is 60 ~ 70 DEG C, and drying time is 3 hours; Again by bake out temperature temperature raising to 100 DEG C, continue dry, drying time is 2 ~ 3 hours.
2. a kind of black tea manufacture craft according to claim 1, is characterized in that: in the solid perfume (or spice) of described step 1), the quick-frozen time is 30s, and quick freezing temperature is-15 DEG C.
3. a kind of black tea manufacture craft according to claim 1, is characterized in that: described step 2) wither in spread thickness be 10cm, cold wind withering temperature is 13 DEG C, and withering time is 2.5 hours; Hot blast withering temperature is 37 DEG C, and withering time is 1.5 hours; Interval is after 1 hour, and hot blast withering temperature is 37 DEG C, and withering time is 1.5 hours.
4. a kind of black tea manufacture craft according to claim 1, it is characterized in that: described step 3) is kneaded and kneaded with kneading machine, every wound packages amount is 30kg, and kneading machine rotating speed is 35 revs/min, and the time of kneading is 0.5 hour.
5. a kind of black tea manufacture craft according to claim 1, is characterized in that: in described step 4) fermentation, temperature is set as 25 ~ 28 DEG C, and it is 20cm that tealeaves spreads thickness, fermentation time 6.5 hours.
6. a kind of black tea manufacture craft according to claim 1, is characterized in that: in described step 5) oven dry, tealeaves spreads thickness 9cm, bake out temperature 65 DEG C before temperature raising.
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| CN106135501A (en) * | 2016-08-03 | 2016-11-23 | 青川县翠檬茶业有限公司 | A kind of processing method of selenium-rich black tea |
| CN107173471A (en) * | 2017-06-28 | 2017-09-19 | 云南凤庆蒲门茶业有限公司 | A kind of processing method of black tea |
| CN112471290A (en) * | 2020-12-17 | 2021-03-12 | 广西南亚热带农业科学研究所 | Fermentation method for improving taste of black tea |
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