CN104304532A

CN104304532A - Wuyi black tea and preparation method thereof

Info

Publication number: CN104304532A
Application number: CN201410631719.5A
Authority: CN
Inventors: 梁添梦; 梁骏德; 梁天雄
Original assignee: WUYISHAN JUNDE TEA FACTORY
Current assignee: WUYISHAN JUNDE TEA FACTORY
Priority date: 2014-11-12
Filing date: 2014-11-12
Publication date: 2015-01-28

Abstract

The invention discloses Wuyi black tea and a preparation method thereof. The method comprises the steps of withering and rolling fresh leaves, fermenting the fresh leaves to 50-70% at 15-28 DEG C, pouring the leaves into a pan to be stirred for 0.5-1h at varying temperature, taking the leaves out, and then preparing the black tea. According to the method, the fermentation degree is controlled, and drying in a processing step of the traditional lapsang souchong black tea is changed to stirring to dryness at the varying temperature, so that the black tea with a brand-new taste is obtained; the tea cord of the black tea is curly and looks like an ear ring; the color and lustre are grayish green; the soup color is bright and amber; the flavor is thick, sweet and mellow; the black tea is fragrant when the black tea is used for stirring beans and Chinese chestnuts; the leaf bottom is deep bronze; and the black tea is deeply loved by tea lovers.

Description

A kind of bohea and preparation method thereof

Technical field

The invention belongs to processing field of tea leaves, be specifically related to a kind of bohea and preparation method thereof.

Background technology

Lapsang souchong black tea originates in star villages and small towns, Wuyishan City paulownia wood and closes a band.Here physical features is high and steep, cool in summer and warm in winter, average annual temperature 18 degrees Celsius, annual rainfall is in 2000 millimeter, and between spring and summer, cloud and mist curls up all day, and soil property is fertile, the Lapsang souchong black tea profile bar rope of institute's output is fat, color and luster Wu Run, and soaked rear soup look red is dense, fragrance high long band pine smoky flavour, flavour is mellow, with longan soup taste, enjoys great popularity in the international market.

The preparation of Lapsang souchong is generally withered through fresh leaf, knead (rub and cut), fermentation, dry four procedures.Wherein fermentation can make polyphenols generation chemical change, produces the oxidation product such as thearubigin, theaflavin, has decisive action to qualities such as the distinctive colors of formation black tea; Dry run is not only the process making moisture loss and firm profile, and the process of delicate change occurs component content especially, also particularly important to the formation of tealeaves color.

Summary of the invention

The object of the present invention is to provide a kind of bohea and preparation method thereof, by controlling attenuation degree, and change the oven dry in traditional Lapsang souchong black tea procedure of processing into alternating temperature fried dry, obtain the black tea of a brand-new taste, the curling earrings like people of its tealeaves profile, color and luster is grayish green, soup look is bright, in amber, the dense thick glycol of flavour, cooked beans is fragrant, chestunt flavour shows, in deeply bronze-colored at the bottom of leaf, dark liking by tealeaves fan.

For achieving the above object, the present invention adopts following technical scheme:

A kind of bohea, be fresh tea leaf in its fried dry after withering, knead, fermenting obtained, its concrete steps comprise:

1) wither: the fresh leaf of fresh harvesting is withered, make withering degree control at 30%-40%;

2) knead: the tealeaves after withering is put into kneading machine and kneads 10min;

3) ferment: by the tealeaves after kneading in 15-28 DEG C of bottom fermentation 5-7 hour, make attenuation degree control at 50%-70%;

4) fried dry: pour in frying pan the tealeaves after fermentation into the 0.5-1 hour that constantly stir-fries; Frying temperature is according to the order of high temperature, low temperature, again high temperature, again low temperature, and wherein, high temperature is no more than 200 DEG C, and low temperature is not less than 50 DEG C; The water content of gained tealeaves is no more than 6%.

The initial temperature of tealeaves fried dry need be determined according to attenuation degree, and attenuation degree is higher, and initial temperature is higher, and fried dry total time is shorter.

The preparation method of tradition Lapsang souchong black tea is generally normal temperature bottom fermentation 8 hours, after making tealeaves complete fermentation, the tealeaves fermented is put into dryer or " blue mansions " inner oven dry.Compared with prior art, the present invention adopts 15-28 DEG C of bottom fermentation 5-7 hour, make attenuation degree control at 50%-70%, i.e. incomplete fermentations, then pour the tealeaves of incomplete fermentations in frying pan high temperature frying, make tealeaves surface rapid dehydration, even a small amount of coking, forms unique cooked beans fragrant, also can retain original longan soup taste, again by follow-up frying, tea-drying is made to be no more than 6% to water content; Meanwhile, tealeaves is at fried dry process relaying supervention ferment, and chemical substance wherein can proceed chemical change under lack of water or desiccation, is conducive to the conversion of chemical substance, and gained tealeaves soup look is become clear, and flavour is mellow, forms the black tea of a brand-new taste.

Detailed description of the invention

More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.

Embodiment 1

1) wither: the fresh leaf of fresh harvesting is withered, make withering degree control 30%;

2) knead: the tealeaves after withering is put into kneading machine and kneads 10 min;

3) ferment: by the tealeaves after kneading in 15 DEG C of bottom fermentations 7 hours, attenuation degree controls 50%;

4) fried dry: the tealeaves after fermentation is poured in frying pan and stir-fries at 120 DEG C, treat that recession fire made popular by tealeaves, continue to stir-fry to tealeaves temperature be 52 DEG C, flame enrichment stir-fries again, makes frying temperature be elevated to 200 DEG C, fire of dropping back most, continue to stir-fry to tealeaves temperature be 50 DEG C, take out, the water content of gained tealeaves is 4%, and fried dry total time is 1 hour.

Embodiment 2

A kind of bohea, specifically comprises the following steps:

1) wither: the fresh leaf of fresh harvesting is withered, make withering degree control 35%;

3) ferment: by the tealeaves after kneading in 25 DEG C of bottom fermentations 6 hours, attenuation degree controls 70%;

4) fried dry: the tealeaves after fermentation is poured in frying pan and stir-fries at 180 DEG C, treat that recession fire made popular by tealeaves, continue to stir-fry to tealeaves temperature be 55 DEG C, flame enrichment stir-fries again, makes frying temperature be elevated to 195 DEG C, fire of dropping back most, continue to stir-fry to tealeaves temperature be 50 DEG C, take out, the water content of gained tealeaves is 5%, and fried dry total time is 0.5 hour.

Embodiment 3

A kind of bohea, specifically comprises the following steps:

1) wither: the fresh leaf of fresh harvesting is withered, make withering degree control 40%;

3) ferment: by the tealeaves after kneading in 28 DEG C of bottom fermentations 5 hours, attenuation degree controls 60%;

4) fried dry: the tealeaves after fermentation is poured in frying pan and stir-fries at 160 DEG C, treat that recession fire made popular by tealeaves, continue to stir-fry to tealeaves temperature be 53 DEG C, flame enrichment stir-fries again, makes frying temperature be elevated to 200 DEG C, fire of dropping back most, continue to stir-fry to tealeaves temperature be 50 DEG C, take out, the water content of gained tealeaves is 4%, and fried dry total time is 0.8 hour.

The organoleptic indicator that black tea leaf the present invention obtained and traditional handicraft obtain tealeaves evaluates, and result is as following table:

The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.

Claims

1. a preparation method for bohea, is characterized in that: fresh leaf is carried out fried dry after withering, knead, fermenting.

2. the preparation method of bohea according to claim 1, is characterized in that: the extent control of described fermentation is at 50%-70%.

3. the preparation method of bohea according to claim 1, is characterized in that: described fried dry be by fermentation after tealeaves pour in frying pan the 0.5-1 hour that constantly stir-fries into; Frying temperature is according to the order of high temperature, low temperature, again high temperature, again low temperature, and wherein, high temperature is no more than 200 DEG C, and low temperature is not less than 50 DEG C;

The water content of gained tealeaves is no more than 6%.

4. the bohea that preparation method is obtained as claimed in claim 1.