CN104286229B - A kind of black tea manufacture craft - Google Patents
A kind of black tea manufacture craft Download PDFInfo
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- CN104286229B CN104286229B CN201410467531.1A CN201410467531A CN104286229B CN 104286229 B CN104286229 B CN 104286229B CN 201410467531 A CN201410467531 A CN 201410467531A CN 104286229 B CN104286229 B CN 104286229B
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- tealeaves
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- withering
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 49
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 29
- 235000020279 black tea Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 238000012545 processing Methods 0.000 claims abstract description 37
- 235000013616 tea Nutrition 0.000 claims abstract description 24
- 239000007787 solid Substances 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims description 38
- 238000000855 fermentation Methods 0.000 claims description 36
- 230000004151 fermentation Effects 0.000 claims description 36
- 238000004898 kneading Methods 0.000 claims description 20
- 239000003205 fragrance Substances 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 12
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 244000062793 Sorghum vulgare Species 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 abstract description 3
- 235000019713 millet Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 230000002542 deteriorative effect Effects 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000026676 system process Effects 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
The present invention disclose a kind of black tea manufacture craft, including solid perfume, withers, kneads, ferments and dry.Elder generation's low temperature of the invention carries out solid fragrant processing to fresh tea leaf, and the nutritional ingredient and fragrance of tealeaves are preferably remained in tealeaves, and the tealeaves produced is kept certain gloss；Cold wind hot blast alternately withers, it is to avoid tea leaf withering is too fast, and withering time is short, and physic-chemical changes are fierce, it is to avoid cusp leaf margin is shrivelled, or even red change；Moisture in baking operation evaporates tealeaves and particle is tightened up, promote tea aroma；In whole technique manufacturing process, tealeaves subsequently withers, kneaded, fermenting and baking operation all avoids high temperature from handling for a long time tealeaves, the tealeaves produced is glossy, and millet paste gives off a strong fragrance, flavour glycol by solid fragrant process processing.
Description
Technical field
The invention belongs to the oxidation of the tea before extracting, fermentation process field, and in particular to a kind of black tea manufacture craft.
Background technology
Black tea belongs to one of Chinese six big teas, belongs to fermented tea, is the common health care tea-drinking of China, it is in people
Daily life in be seen everywhere.Each tealeaves, its manufacture craft is all different, and the traditional manufacturing technique of black tea is typically wrapped
Include and wither, knead, ferment and dry four steps.By withering, moisture can be suitably evaporated, blade is soft, toughness enhancing is easy to
Appearance, the tune that withers is general to be withered tunes using Indoor Natural, and in 20-24 DEG C of room temperature, relative humidity 60%-70%, wither tune 18 hours or so, logical
The method regulation epidemic disaster for opening and closing door and window is crossed, herbaceous taste can be made to disappear during withering, tealeaves delicate fragrance is intended to now, is to form red
The important process segment of tea perfume gas；Tealeaves shapes during kneading and promotes color, smell and taste concentration, simultaneously as leaf cell is broken
It is bad, it is easy in the presence of enzyme carry out necessary oxidation, beneficial to being smoothed out for fermentation；Fermentation is unique rank that black tea makes
Section, by fermentation, leaf color is reddened by green, forms the quality characteristic of the red soup of black tea red autumnal leaves；Drying is the tea base that will be fermented, and is used
High temperature is bakeed, and moisture is evaporated rapidly, the process for mass dryness fraction of guaranteeing the quality is reached.
The problem of traditional manufacturing technique of black tea is present：Withering time is long, be easily caused in black tea part nutritional ingredient and
Fragrance scatters and disappears, and the tealeaves produced, which is wilted, to turn to be yellow, lackluster, influences the quality of black tea.
The content of the invention
The technical problems to be solved by the invention are that there is provided a kind of black tea making work for above-mentioned the deficiencies in the prior art
Skill, it can overcome tea leaf withering overlong time to cause the problem of tealeaves wilting jaundice is lackluster to influence tea leaf quality.
The technical solution adopted in the present invention is：A kind of black tea manufacture craft, comprises the following steps：
1）Gu it is fragrant：Quick-frozen 20 ~ the 40s of fresh tea leaf just picked, temperature is -10 ~ -20 DEG C；
2）Wither：Tealeaves tiling after solid fragrant processing is spread, thickness is spread for 8 ~ 12cm；Cold wind to wither is handled first,
Temperature is set as 8 ~ 18 DEG C, and withering time is 2 ~ 3 hours；Then hot blast withers processing, and temperature is set as 35 ~ 40 DEG C, when withering
Between be 1 ~ 2 hour；Interval 1 hour, then hot blast wither processing, and temperature is set as 35 ~ 40 DEG C, and withering time is 1 ~ 2 hour；Wither
Period stirred tealeaves once every 15 minutes；
3）Knead：Tealeaves after processing of withering knead without pressurization, time of kneading is 0.5 hour；
4）Fermentation：Fermentation process is carried out to the tealeaves after kneading processing, fermentation time is 6 ~ 7 hours；During fermentation
Divulged information every 1 ~ 2 hour；
5）Drying：Tealeaves after to handling by fermentation carries out drying and processing, and drying temperature is 60 ~ 70 DEG C, drying time
For 3 hours；Again by drying temperature temperature raising to 100 DEG C, continue to dry, drying time is 2 ~ 3 hours.
Further, step 1）Gu the quick-frozen time is 30s in fragrant, quick freezing temperature is -15 DEG C.
Further, step 2）Thickness is spread in withering for 10cm, cold wind to wither temperature is 13 DEG C, and withering time is 2.5
Hour, 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, is withered
Time is 1.5 hours.
Further, step 3）Knead for：Knead and kneaded with kneading machine, be 30kg, kneading machine rotating speed per wound packages amount
For 35 revs/min, time of kneading is 0.5 hour.
Further, step 4）Temperature is set as 25 ~ 28 DEG C in fermentation, and tealeaves spreads thickness for 20cm, fermentation time 6.5
Hour.
Further, step 5）Tealeaves spreads 65 DEG C of drying temperature before thickness 9cm, temperature raising in drying.
From the above-mentioned description of this invention, the advantage of the manufacture craft of black tea of the present invention is：
1st, carry out solid fragrant processing in manufacture craft of the present invention to fresh tea leaf first, can preferably keep the nutrition of tealeaves into
Divide and fragrance, the tealeaves produced is kept certain gloss；
2nd, cold wind hot blast alternately withers, it is to avoid tea leaf withering is too fast, and withering time is short, and physic-chemical changes are fierce, it is to avoid cusp
Leaf margin is shrivelled, or even red change；
3rd, in whole technique manufacturing process, fresh tea leaf is subsequently withered, fermented and baking operation by solid fragrant process processing
In all avoid high temperature for a long time tealeaves is handled, the tealeaves produced is glossy, and millet paste gives off a strong fragrance, flavour glycol；
4th, black tea Production Time is greatly reduced in the present invention.
Embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment one：
A kind of black tea manufacture craft, is comprised the following steps that：
1）Gu it is fragrant：The quick-frozen 30s of fresh tea leaf just picked, temperature is -15 DEG C；
2）Wither：Tealeaves after solid fragrant processing is placed in tiling in deteriorating machine and spread and is withered, thickness is spread for 10cm；First
Cold wind to wither processing, 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, withering time is 1.5 hours；Hot blast withers processing again after 1 hour at interval, and temperature is set as 37 DEG C, and withering time is small for 1.5
When；Tealeaves is stirred once every 15 minutes during withering；
3）Knead：The tealeaves after processing of withering is carried out into no pressurization with 6CR-55 types kneading machine to knead, is per wound packages amount
30kg, kneading machine rotating speed be 35 revs/min, when a length of 0.5 hour；
4）Fermentation：Fermentation process is carried out to kneading the tealeaves after processing using fermentating drying all-in-one, tealeaves spreads thickness
For 20cm, fermentation built-in temperature is set as 25 ~ 28 DEG C, and fermentation time 6.5 hours opened fermentation door every 1 hour, dries fermentation
Tealeaves ventilation in drying integral machine, is conducive to tealeaves to carry out oxidation；
5）Drying：Drying and processing is carried out to the tealeaves after fermentation process using fermentating drying all-in-one, tealeaves spreads thickness
9cm, drying temperature is 65 DEG C, 3 hours used times, then by drying temperature temperature raising to 100 DEG C, continues to dry, 2.5 hours used times.
Tea leaf withering duration 6.5 hours in the present embodiment, whole tealeaves makes 19 hours of duration, compared to original tealeaves system
Process of making only to wither in technique was accomplished by for 18 hours, and the black tea manufacture craft time of the present invention is greatly reduced, and produces
Tealeaves preferably maintain the nutritional ingredient and fragrance of tealeaves, maintain certain gloss.
Embodiment two：
A kind of black tea manufacture craft, is comprised the following steps that：
1）Gu it is fragrant：The quick-frozen 40s of fresh tea leaf just picked, temperature is -20 DEG C；
2）Wither：Tealeaves after solid fragrant processing is placed in tiling in deteriorating machine and spread and is withered, thickness is spread for 10cm；First
Cold wind to wither processing, 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, withers
The time withered for 1 hour；Hot blast withers processing again after 1 hour at interval, and temperature is set as 40 DEG C, and withering time is 1 hour；Wither the phase
Between tealeaves is stirred once every 15 minutes
3）Knead：The tealeaves after processing of withering is carried out into no pressurization with 6CR-55 types kneading machine to knead, is per wound packages amount
30kg, kneading machine rotating speed be 35 revs/min, when a length of 0.5 hour；
4）Fermentation：Fermentation process is carried out to kneading the tealeaves after processing using fermentating drying all-in-one, tealeaves spreads thickness
For 20cm, fermentation built-in temperature is set as 28 DEG C, and fermentation time 6 hours opened fermentation door every 1 hour, makes fermentating drying one
Tealeaves ventilation in body machine, is conducive to tealeaves to carry out oxidation
5）Drying：Drying and processing is carried out to the tealeaves after fermentation process using fermentating drying all-in-one, tealeaves spreads thickness
9cm, drying temperature is 70 DEG C, 3 hours used times, then by drying temperature temperature raising to 100 DEG C, continues to dry, 2 hours used times.
Tea leaf withering duration 4 hours in embodiment two, whole tealeaves makes 15.5 hours of duration, is used compared to embodiment one
When it is shorter, but withering with baking operation, the temperature of setting is higher compared to embodiment one, the black tea leaf condition phase produced
It is poorer than embodiment one.
Embodiment three：
A kind of black tea manufacture craft, is comprised the following steps that：
1）Gu it is fragrant：The quick-frozen 30s of fresh tea leaf just picked, temperature is -15 DEG C；
2）Wither：Tealeaves after solid fragrant processing is placed in tiling in deteriorating machine and spread and is withered, thickness is spread for 8cm；First
Cold wind to wither processing, 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,
Withering time is 2 hours；Hot blast withers processing again after 1 hour at interval, and temperature is set as 35 DEG C, and withering time is 2 hours；Wither
Period stirred tealeaves once every 15 minutes
3）Knead：The tealeaves after processing of withering is carried out into no pressurization with 6CR-55 types kneading machine to knead, is per wound packages amount
30kg, kneading machine rotating speed be 35 revs/min, when a length of 0.5 hour；
4）Fermentation：Fermentation process is carried out to kneading the tealeaves after processing using fermentating drying all-in-one, tealeaves spreads thickness
For 20cm, fermentation built-in temperature is set as 25 DEG C, and fermentation time 6 hours opened fermentation door every 1 hour, makes fermentating drying one
Tealeaves ventilation in body machine, is conducive to tealeaves to carry out oxidation；
5）Drying：Drying and processing is carried out to the tealeaves after fermentation process using fermentating drying all-in-one, tealeaves spreads thickness
9cm, drying temperature is 60 DEG C, 3 hours used times, then by drying temperature temperature raising to 100 DEG C, continues to dry, 2 hours used times.
Tea leaf withering duration 7 hours in embodiment three, whole tealeaves makes 18.5 hours of duration, exists compared to embodiment one
Temperature setting is more gentle in manufacturing process, and physical and chemical reaction does not have embodiment one fierce, and fragrance is not as good as embodiment one.
It is preferable in black tea after three black tea manufacture crafts processing that three above embodiment of the present invention is provided
The most nutritional ingredient of tealeaves and fragrance are remained, tealeaves is glossy, millet paste gives off a strong fragrance, flavour glycol, an equal energy of product rate
More than 96% is reached, the product rate of black tea one that the black tea manufacture craft that wherein embodiment one is provided is produced is even more to reach 98%.
Manufacture craft of the present invention is briefly described below：Solid fragrant processing is carried out to fresh tea leaf first, can be preferably
The nutritional ingredient and fragrance of tealeaves are kept, the tealeaves produced is kept certain gloss；Then the tealeaves after solid perfume is carried out
Cold wind hot blast alternately withers, it is to avoid tea leaf withering is too fast, and withering time is short, and physic-chemical changes are fierce, it is to avoid cusp leaf margin is shrivelled, very
To red change；Then the moisture in baking operation evaporates tealeaves and tighten up particle, promote tea aroma.Made in whole technique
During, because tealeaves is by solid fragrant process processing, subsequently wither, ferment and baking operation all avoids high temperature for a long time to tealeaves
Handled, be conducive to the formation of black tea fragrance；In addition the time of black tea manufacture craft is greatly reduced in the present invention.
Described above, only present pre-ferred embodiments are not intended to limit embodiment of the present invention, this area
Those of ordinary skill can very easily carry out corresponding flexible or modification, example according to the central scope and spirit of the present invention
Such as the permutation and combination either addition of some conventional techniques or the modification of each dependent claims.It is all according to the present patent application patent
The equivalent changes and modifications that scope and description are made, all should still be remained within the scope of the patent.
Claims (3)
1. a kind of black tea manufacture craft, it is characterised in that comprise the following steps：
1）Gu it is fragrant：The quick-frozen 30s of fresh tea leaf just picked, temperature is -15 DEG C；
2）Wither：Tealeaves tiling after solid fragrant processing is spread, thickness is spread for 10cm；Cold wind to wither is handled first, and temperature is set
It is set to 13 DEG C, withering time is 2.5 hours；Then hot blast withers processing, and temperature is set as 37 DEG C, and withering time is 1.5 hours；
Interval 1 hour, then hot blast wither processing, and temperature is set as 37 DEG C, and withering time is 1.5 hours；Every 15 minutes during withering
Tealeaves is stirred once；
3）Knead：Tealeaves after processing of withering knead without pressurization, time of kneading is 0.5 hour；
4）Fermentation：Fermentation process is carried out to the tealeaves after kneading processing, temperature is set as 25 ~ 28 DEG C, tea spreading in fermentation
Thickness is put for 20cm, fermentation time is 6.5 hours；Divulged information during fermentation every 1 ~ 2 hour；
5）Drying：Tealeaves after to handling by fermentation carries out drying and processing, and drying temperature is 60 ~ 70 DEG C, and drying time is 3 small
When；Again by drying temperature temperature raising to 100 DEG C, continue to dry, drying time is 2 ~ 3 hours.
2. a kind of black tea manufacture craft according to claim 1, it is characterised in that：The step 3）Knead and entered with kneading machine
Row is kneaded, and is 30kg per wound packages amount, and kneading machine rotating speed is 35 revs/min, and time of kneading is 0.5 hour.
3. a kind of black tea manufacture craft according to claim 1, it is characterised in that：The step 5）Tealeaves is spread in drying
65 DEG C of drying temperature before thickness 9cm, temperature raising.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410467531.1A CN104286229B (en) | 2014-09-15 | 2014-09-15 | A kind of black tea manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410467531.1A CN104286229B (en) | 2014-09-15 | 2014-09-15 | A kind of black tea manufacture craft |
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| Publication Number | Publication Date |
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| CN104286229A CN104286229A (en) | 2015-01-21 |
| CN104286229B true CN104286229B (en) | 2017-09-15 |
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| CN201410467531.1A Expired - Fee Related CN104286229B (en) | 2014-09-15 | 2014-09-15 | A kind of black tea manufacture craft |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105532952A (en) * | 2016-02-04 | 2016-05-04 | 信阳师范学院 | Tea leaf processing method and tea leaves |
| 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 |
| CN107173471B (en) * | 2017-06-28 | 2020-08-18 | 云南凤庆蒲门茶业有限公司 | 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1729807A (en) * | 2004-08-06 | 2006-02-08 | 福建农林大学 | Process for preparing keemun black tea with highly concentrated theaflavin and thearubigins |
| CN101267741A (en) * | 2005-09-23 | 2008-09-17 | 荷兰联合利华有限公司 | Tea process |
| PL2096937T3 (en) * | 2006-12-01 | 2011-06-30 | Unilever Nv | Process for the preparation of theaflavin-enhanced tea products |
| CN101243818A (en) * | 2008-03-18 | 2008-08-20 | 杭州绿保科技有限公司 | Method for processing cold brew tea |
| CN101904371A (en) * | 2010-08-06 | 2010-12-08 | 毛杰 | Method for making high-quality black tea |
| CN103404618B (en) * | 2013-06-19 | 2016-01-20 | 句容市蓝天茶叶专业合作社 | A kind of manufacture craft of black tea |
| CN103431088B (en) * | 2013-09-06 | 2015-09-30 | 江苏丘陵地区镇江农业科学研究所 | A kind of processing technology of decaffeination black tea |
| CN103749745B (en) * | 2013-12-24 | 2016-01-20 | 汪辉进 | A kind of method of artificial intelligence enzymatic fermenting and producing black tea |
| CN103918816A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Tianzhu black tea processing technology |
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