CN104304525A - Preparation method of black tea - Google Patents
Preparation method of black tea Download PDFInfo
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- CN104304525A CN104304525A CN201410581326.8A CN201410581326A CN104304525A CN 104304525 A CN104304525 A CN 104304525A CN 201410581326 A CN201410581326 A CN 201410581326A CN 104304525 A CN104304525 A CN 104304525A
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Abstract
The invention discloses a preparation method of black tea. The method comprises the following steps: withering, twisting, fermenting, drying and refrigerating. By a way of combining natural withering and hot-air withering, grass smells of fresh leaves are sufficiently relieved, the tea leaves are withered and softened effectively, and the leaves become softer and have delicate fragrance; cell breaking rate of the tea leaves which are sufficiently twisted is more than 90%, and tea juice spills, thus accelerating enzymatic oxidation of polyphenol compounds and laying a good foundation for forming specific internal nature of the black tea; through reasonable fermentation, grass smells of the tea leaves disappear, and the tea leaves turn from green to red and have fresh fragrances of flowers and fruits.
Description
Technical field
The present invention relates to Tea Processing technical field, be specifically related to a kind of preparation method of black tea.
Background technology
Tea goes to the world from China, becomes the important kind that there is one in beverage market three points of world in the world's already.Tea has become indispensable health drink and spiritual drink in social life, and popularizing along with health of people consumption idea, and tea is accepted by increasing people, likes and pursue.Tealeaves can be subject to liking of vast consumer groups deeply, be not only its taste and mouthfeel uniqueness, and the infiltration of tea culture also plays an important role.
The Classification of Tea of China has many kinds, and black tea is exactly wherein comparatively typical a kind of, and the black tea of China is divided into three kinds substantially: souchong, black kung fu tea and chop up black tea.In the 17th century middle period, Fujian Chong An initiates souchong method for making, is production history a kind of black tea the earliest.To 18 middle of century, on the basis of souchong method for making, developed black kung fu tea method for making again, had again afterwards and chopped up black tea, namely red fannings is produced.The basic manufacture process of black tea is: fresh leaf, wither, knead, ferment, dry.Black tea is to the requirement of fresh leaf: except souchong requires fresh leaf and has certain maturity, black kung fu tea and red fannings all will have higher tenderness, are generally for standard with bud two, three leaf.Picking season is also relevant, and it is better that general summer tea gathers and processes black tea, this is because summer tea polyphenol compound content is higher, and suitable black tea processed.
The black tea of high-quality be unable to do without excellent preparation technology, and there is fragrance deficiency in the black tea that traditional black tea preparation method prepares, mouthfeel is dry and astringent, the degree of resistance to bubble is poor, the unbalanced problem of nutrition, the taste that have lost former tea even had, has had a strong impact on the quality of tea.For produced problem in numerous black tea preparation technology, the present inventor, by experiment repeatedly and research, a kind ofly has tranquilization, stomach nourition for vast consumer groups provide, diuresis moistening lung, improving eyesight is relieved inflammation or internal heat, the preparation method of the black tea of anti-inflammation and sterilization effect.
Summary of the invention
The present invention aims to provide a kind of preparation method of black tea, prepare to solve numerous black tea preparation method there is fragrance deficiency in black tea, mouthfeel is dry and astringent, the degree of resistance to bubble is poor, the unbalanced problem of nutrition.
The present invention is achieved by the following technical programs:
A preparation method for black tea, the method comprises the following steps:
A, to wither: choose two leaves and a bud, the fresh leaf of bud three leaf puts into withering trough and naturally to wither 5-8h, spreading thickness is 16-19cm, re-use air-heater and carry out hot blast to fresh leaf and wither, control temperature is 25-30 DEG C, and withering time is 3-5h;
B, to knead: the tealeaves withered being put into model is that the kneading machine of 6CR-35 is kneaded, and the rotating speed of kneading machine is 50-60r/min, and the time of kneading is 46-56min;
C, fermentation: it is 22-24 DEG C that the tealeaves after kneading is put into temperature, relative humidity be 94% fermenting cellar in fermentation, when tealeaves from green become red green time;
D, drying: sent in dryer immediately by the tealeaves fermented and dry, dry and carry out at twice, and it is 106-116 DEG C that first time dries control temperature, when water content will for 21-26% after carry out second time dry, control temperature is 86-96 DEG C, when water content of tea is 5%, completes oven dry;
E, refrigeration: the tealeaves after drying is cooled rear vanning naturally, puts into the refrigerating chamber cold storing and fresh-keeping that temperature is 2-4 DEG C.
Naturally the water content of tea after withering in described step a is 49-54%, and the water content of tea after hot blast withers is 42-46%.
Water content of tea after kneading in described step b is 28-32%, and the time of kneading is 55min;
In described step c, the fermentation time of tealeaves is 6-8h, and after fermentation, the water content of tealeaves is 24-26%;
In described steps d, tealeaves first time drying time is 12-16min, and second time drying time is 18-22min;
Beneficial effect of the present invention is: the mode combined that employing nature withers and hot blast withers, fully can reduce the grass smell of fresh leaf, effectively make tealeaves atrophy deliquescing, blade pliability strengthens, and give out faint scent, the cell crashing ratio of tealeaves is made to reach more than 90% after kneading fully, tea juice is excessive, accelerate the enzymatic oxidation of polyphenol compound, lay a good foundation for forming the distinctive endoplasm of black tea, rational ferment control makes the grass smell of tealeaves disappear, and leaf look is reddened by green, and sends pure and fresh flowers and fruits fragrance.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but described in claimed scope is not limited to.
Embodiment one
A preparation method for black tea, the method comprises the following steps:
A, to wither: choose two leaves and a bud, the fresh leaf of bud three leaf puts into withering trough and naturally to wither 5h, spreading thickness is 16cm, re-use air-heater to carry out hot blast to fresh leaf and wither, control temperature is 30 DEG C, withering time is 5h, naturally the water content of tea after withering is 49%, and the water content of tea after hot blast withers is 42%;
B, to knead: the tealeaves withered being put into model is that the kneading machine of 6CR-35 is kneaded, and the rotating speed of kneading machine is 50-60r/min, and the time of kneading is 56min, and the water content of tea after kneading is 28%;
C, fermentation: it is 24 DEG C that the tealeaves after kneading is put into temperature, relative humidity be 94% fermenting cellar in fermentation, when tealeaves from green become red green time, the fermentation time of tealeaves is 8h, and the water content of fermentation tealeaves is afterwards 24%;
D, drying: the tealeaves fermented is sent in dryer immediately and dries, dry and carry out at twice, it is 116 DEG C that first time dries control temperature, when water content will be carry out second time after 21% to dry, control temperature is 96 DEG C, when water content of tea is 5%, completes oven dry, tealeaves first time drying time is 16min, and second time drying time is 22min;
E, refrigeration: the tealeaves after drying is cooled rear vanning naturally, puts into the refrigerating chamber cold storing and fresh-keeping that temperature is 4 DEG C.
Embodiment two
A preparation method for black tea, the method comprises the following steps:
A, to wither: choose two leaves and a bud, the fresh leaf of bud three leaf puts into withering trough and naturally to wither 6h, spreading thickness is 16cm, re-use air-heater to carry out hot blast to fresh leaf and wither, control temperature is 29 DEG C, withering time is 5h, naturally the water content of tea after withering is 50%, and the water content of tea after hot blast withers is 43%;
B, to knead: the tealeaves withered being put into model is that the kneading machine of 6CR-35 is kneaded, and the rotating speed of kneading machine is 50-60r/min, and the time of kneading is 54min, and the water content of tea after kneading is 29%;
C, fermentation: it is 22 DEG C that the tealeaves after kneading is put into temperature, relative humidity be 94% fermenting cellar in fermentation, when tealeaves from green become red green time, the fermentation time of tealeaves is 6h, and the water content of fermentation tealeaves is afterwards 24%;
D, drying: the tealeaves fermented is sent in dryer immediately and dries, dry and carry out at twice, it is 115 DEG C that first time dries control temperature, when water content will be carry out second time after 22% to dry, control temperature is 95 DEG C, when water content of tea is 5%, completes oven dry, tealeaves first time drying time is 15min, and second time drying time is 21min;
E, refrigeration: the tealeaves after drying is cooled rear vanning naturally, puts into the refrigerating chamber cold storing and fresh-keeping that temperature is 4 DEG C.
Embodiment three
A preparation method for black tea, the method comprises the following steps:
A, to wither: choose two leaves and a bud, the fresh leaf of bud three leaf puts into withering trough and naturally to wither 6h, spreading thickness is 17cm, re-use air-heater to carry out hot blast to fresh leaf and wither, control temperature is 27 DEG C, withering time is 4h, naturally the water content of tea after withering is 51%, and the water content of tea after hot blast withers is 43%;
B, to knead: the tealeaves withered being put into model is that the kneading machine of 6CR-35 is kneaded, and the rotating speed of kneading machine is 50-60r/min, and the time of kneading is 49min, and the water content of tea after kneading is 31%;
C, fermentation: it is 22 DEG C that the tealeaves after kneading is put into temperature, relative humidity be 94% fermenting cellar in fermentation, when tealeaves from green become red green time, the fermentation time of tealeaves is 7h, and the water content of fermentation tealeaves is afterwards 25%;
D, drying: the tealeaves fermented is sent in dryer immediately and dries, dry and carry out at twice, it is 110 DEG C that first time dries control temperature, when water content will be carry out second time after 24% to dry, control temperature is 94 DEG C, when water content of tea is 5%, completes oven dry, tealeaves first time drying time is 14min, and second time drying time is 20min;
E, refrigeration: the tealeaves after drying is cooled rear vanning naturally, puts into the refrigerating chamber cold storing and fresh-keeping that temperature is 3 DEG C.
Embodiment four
A preparation method for black tea, the method comprises the following steps:
A, to wither: choose two leaves and a bud, the fresh leaf of bud three leaf puts into withering trough and naturally to wither 7h, spreading thickness is 18cm, re-use air-heater to carry out hot blast to fresh leaf and wither, control temperature is 27 DEG C, withering time is 4h, naturally the water content of tea after withering is 52%, and the water content of tea after hot blast withers is 43%;
B, to knead: the tealeaves withered being put into model is that the kneading machine of 6CR-35 is kneaded, and the rotating speed of kneading machine is 50-60r/min, and the time of kneading is 50min, and the water content of tea after kneading is 29%;
C, fermentation: it is 23 DEG C that the tealeaves after kneading is put into temperature, relative humidity be 94% fermenting cellar in fermentation, when tealeaves from green become red green time, the fermentation time of tealeaves is 7h, and the water content of fermentation tealeaves is afterwards 25%;
D, drying: the tealeaves fermented is sent in dryer immediately and dries, dry and carry out at twice, it is 108 DEG C that first time dries control temperature, when water content will be carry out second time after 23% to dry, control temperature is 90 DEG C, when water content of tea is 5%, completes oven dry, tealeaves first time drying time is 14min, and second time drying time is 19min;
E, refrigeration: the tealeaves after drying is cooled rear vanning naturally, puts into the refrigerating chamber cold storing and fresh-keeping that temperature is 3 DEG C.
Embodiment five
A preparation method for black tea, the method comprises the following steps:
A, to wither: choose two leaves and a bud, the fresh leaf of bud three leaf puts into withering trough and naturally to wither 6h, spreading thickness is 17cm, re-use air-heater to carry out hot blast to fresh leaf and wither, control temperature is 30 DEG C, withering time is 3h, naturally the water content of tea after withering is 53%, and the water content of tea after hot blast withers is 44%;
B, to knead: the tealeaves withered being put into model is that the kneading machine of 6CR-35 is kneaded, and the rotating speed of kneading machine is 50-60r/min, and the time of kneading is 46min, and the water content of tea after kneading is 30%;
C, fermentation: it is 24 DEG C that the tealeaves after kneading is put into temperature, relative humidity be 94% fermenting cellar in fermentation, when tealeaves from green become red green time, the fermentation time of tealeaves is 8h, and the water content of fermentation tealeaves is afterwards 26%;
D, drying: the tealeaves fermented is sent in dryer immediately and dries, dry and carry out at twice, it is 114 DEG C that first time dries control temperature, when water content will be carry out second time after 25% to dry, control temperature is 95 DEG C, when water content of tea is 5%, completes oven dry, tealeaves first time drying time is 15min, and second time drying time is 21min;
E, refrigeration: the tealeaves after drying is cooled rear vanning naturally, puts into the refrigerating chamber cold storing and fresh-keeping that temperature is 2 DEG C.
Embodiment six
A preparation method for black tea, the method comprises the following steps:
A, to wither: choose two leaves and a bud, the fresh leaf of bud three leaf puts into withering trough and naturally to wither 8h, spreading thickness is 16cm, re-use air-heater to carry out hot blast to fresh leaf and wither, control temperature is 30 DEG C, withering time is 5h, naturally the water content of tea after withering is 49%, and the water content of tea after hot blast withers is 42%;
B, to knead: the tealeaves withered being put into model is that the kneading machine of 6CR-35 is kneaded, and the rotating speed of kneading machine is 50-60r/min, and the time of kneading is 56min, and the water content of tea after kneading is 28%;
C, fermentation: it is 24 DEG C that the tealeaves after kneading is put into temperature, relative humidity be 94% fermenting cellar in fermentation, when tealeaves from green become red green time, the fermentation time of tealeaves is 8h, and the water content of fermentation tealeaves is afterwards 24%;
D, drying: the tealeaves fermented is sent in dryer immediately and dries, dry and carry out at twice, it is 116 DEG C that first time dries control temperature, when water content will be carry out second time after 26% to dry, control temperature is 96 DEG C, when water content of tea is 5%, completes oven dry, tealeaves first time drying time is 12min, and second time drying time is 18min;
E, refrigeration: the tealeaves after drying is cooled rear vanning naturally, puts into the refrigerating chamber cold storing and fresh-keeping that temperature is 2 DEG C.
Claims (5)
1. a preparation method for black tea, is characterized in that: the method comprises the following steps:
A, to wither: choose two leaves and a bud, the fresh leaf of bud three leaf puts into withering trough and naturally to wither 5-8h, spreading thickness is 16-19cm, re-use air-heater and carry out hot blast to fresh leaf and wither, control temperature is 25-30 DEG C, and withering time is 3-5h;
B, to knead: the tealeaves withered being put into model is that the kneading machine of 6CR-35 is kneaded, and the rotating speed of kneading machine is 50-60r/min, and the time of kneading is 46-56min;
C, fermentation: it is 22-24 DEG C that the tealeaves after kneading is put into temperature, relative humidity be 94% fermenting cellar in fermentation, when tealeaves from green become red green time;
D, drying: sent in dryer immediately by the tealeaves fermented and dry, dry and carry out at twice, and it is 106-116 DEG C that first time dries control temperature, when water content will for 21-26% after carry out second time dry, control temperature is 86-96 DEG C, when water content of tea is 5%, completes oven dry;
E, refrigeration: the tealeaves after drying is cooled rear vanning naturally, puts into the refrigerating chamber cold storing and fresh-keeping that temperature is 2-4 DEG C.
2. the preparation method of black tea according to claim 1, is characterized in that: the water content of tea after naturally withering in described step a is 49-54%, and the water content of tea after hot blast withers is 42-46%.
3. the preparation method of black tea according to claim 1, is characterized in that: the water content of tea after kneading in described step b is 28-32%, and the time of kneading is 55min.
4. the preparation method of black tea according to claim 1, is characterized in that: in described step c, the fermentation time of tealeaves is 6-8h, and after fermentation, the water content of tealeaves is 24-26%.
5. the preparation method of black tea according to claim 1, is characterized in that: in described steps d, tealeaves first time drying time is 12-16min, and second time drying time is 18-22min.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285173A (en) * | 2015-10-30 | 2016-02-03 | 湖南省核农学与航天育种研究所 | Processing method capable of efficiently and quickly increasing content of theaflavin in black tea |
| CN105360362A (en) * | 2015-10-28 | 2016-03-02 | 贵州省普定县印象朵贝贡茶专业合作社 | Black tea processing method |
| CN105432821A (en) * | 2015-12-07 | 2016-03-30 | 河南蓝天茶业有限公司 | Black tea production process |
| CN105918515A (en) * | 2016-06-30 | 2016-09-07 | 贵州江口县梵行仁和茶业有限公司 | Preparation method of healthcare black tea |
| CN105994715A (en) * | 2016-06-30 | 2016-10-12 | 贵州江口县梵行仁和茶业有限公司 | Preparation method of black tea |
| CN106306219A (en) * | 2015-06-30 | 2017-01-11 | 安顺市晶英科技研发有限责任公司 | Preparation method of Chinese date black tea |
| CN106306136A (en) * | 2016-08-24 | 2017-01-11 | 宜宾川红茶业集团有限公司 | Processing method for black tea rich in honey lemon fragrance |
| CN115669743A (en) * | 2022-06-14 | 2023-02-03 | 保靖县现英黄金茶有限责任公司 | Preparation method of gold black tea |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306219A (en) * | 2015-06-30 | 2017-01-11 | 安顺市晶英科技研发有限责任公司 | Preparation method of Chinese date black tea |
| CN105360362A (en) * | 2015-10-28 | 2016-03-02 | 贵州省普定县印象朵贝贡茶专业合作社 | Black tea processing method |
| CN105285173A (en) * | 2015-10-30 | 2016-02-03 | 湖南省核农学与航天育种研究所 | Processing method capable of efficiently and quickly increasing content of theaflavin in black tea |
| CN105285173B (en) * | 2015-10-30 | 2020-08-11 | 湖南省核农学与航天育种研究所 | Processing method for rapidly increasing theaflavin content in black tea |
| CN105432821A (en) * | 2015-12-07 | 2016-03-30 | 河南蓝天茶业有限公司 | Black tea production process |
| CN105918515A (en) * | 2016-06-30 | 2016-09-07 | 贵州江口县梵行仁和茶业有限公司 | Preparation method of healthcare black tea |
| CN105994715A (en) * | 2016-06-30 | 2016-10-12 | 贵州江口县梵行仁和茶业有限公司 | Preparation method of black tea |
| CN106306136A (en) * | 2016-08-24 | 2017-01-11 | 宜宾川红茶业集团有限公司 | Processing method for black tea rich in honey lemon fragrance |
| CN115669743A (en) * | 2022-06-14 | 2023-02-03 | 保靖县现英黄金茶有限责任公司 | Preparation method of gold black tea |
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Application publication date: 20150128 |