CN104365885A - Technology for processing Zunyi black tea - Google Patents

Abstract

The invention relates to a technology for processing Zunyi black tea. The technology specifically comprises the following steps: (1) withering, namely selecting tea-green leaves with high tenderness and good uniformity, wherein the moisture content of the total withered tea-green leaves is 60-70 percent, so that the leaves and tender stems are softly withered and slightly twisted and can be agglomerated, the tender stems are continuously bent, the leaf surfaces are lackluster dark green and are wrinkled, and particular faint scent is emitted; (2) rolling, namely controlling the temperature of a rolling room to be between 15 and 25 DEG C, wherein the relative humidity is 80-90 percent, and the indoor air is kept fresh; and (3) fermenting, namely controlling the spreading thickness of the rolled tea leaves to be 6-8cm generally, and fermenting, wherein more than 90 percent of the leaf color is changed into copper red in the fermentation process, the leaf veins and juice are red, drying for four times, and finally, checking, weighing, packaging and warehousing according to the product standard. The Zunyi black tea obtained by adopting the processing technology is mellow in taste, dark red in soup and attractive, has slight sweetness when being drunk into the mouth and is very suitable to be drunk by people with bad intestines and stomach.

Description

The processing technology of a kind of Zun Yi black tea

Technical field

The invention belongs to tea and take out product manufacture field, particularly the processing technology of a kind of Zun Yi black tea.

Background technology

Black tea, originates from China, and black tea is the earliest called Lapsang souchong, and by star villages and small towns, Wuyi Mountain, fujian city paulownia Kimura Jiang Shi my late grandfather, in Ming Dynasty's middle and later periods (1568), initiative forms., had the history of more than 400 year so far.Black tea belongs to the teas that entirely ferments, and is with the bud-leaf of tea tree for raw material, refines form through typical process processes such as withering, knead, ferment, be dry.Because its dry dark brown pool and the millet paste that brews are homophony with redness, therefore named black tea.Black tea kind is more, and the place of production is comparatively wide, and Keemun black tea is enjoyed tremendous popularity in the world, congou tea and souchong lasting everywhere.In addition, introduce a fine variety from China the India grown up, Sri Lankan place of production black tea is also very famous.

Black tea there occurs the chemical reaction centered by Tea Polyphenols enzymatic oxidation in process, and the chemical composition change in fresh leaf is comparatively large, and Tea Polyphenols reduces more than 90%, and create the new component such as theaflavin, thearubigin, aroma substance obviously increases than fresh leaf.And Zun Yi black tea is the one in numerous black tea kind, well-known because of the geographical environment of its uniqueness and processing technology.

Summary of the invention

The object of this invention is to provide the processing technology that a kind of mouthfeel is unique, Zun Yi black tea of people made sex seduction to by soup.

A processing technology for Zun Yi black tea, its concrete procedure of processing is:

(1) wither: it is dark brownish green that selected tenderness is high, evenness is good; Totally to wither 60% ~ 70% of dark brownish green water content; And according to different production seasons, grasp the principle of " Lao Ye is tender to wither ", " tender leaf withers always "; Make the food value of leaf and tender stem wither soft, slightly sticky, can be agglomerating, tender stem is constantly bending, and blade face becomes lacklustre dirty-green, and peculiar delicate fragrance in wrinkle, and is distributed in blade face.

(2) knead: knead room temperature and control between 15 ~ 25 DEG C, relative humidity 80% ~ 90%, keep room air fresh; Adopt large-scale kneading machine, one to twice kneads; After kneading first, will knead leaf and drop into the disassembler that deblocks, by 2 ~ 3 eye mesh screens, the tight bar of leaf under sieve is thin, directly enters fermenting cellar fermentation; The thick pine of compass screen surface rubs leaf and carries out second time and knead.

(3) ferment: the tealeaves after kneading, leaf-spreading thickness is generally 6 ~ 8 ㎝, ferments; Sweat middle period look more than 90% becomes copper red look, and blue or green gas fades away, and gives out pure and fresh simple and elegant sweet fragrance, vein and juice general red.(4) dry:

First time, drying water sub-control was built in 50 ~ 60%, and airing distributes hot gas in 12 ~ 15 minutes, and temperature controls between 240 ~ 250 DEG C;

Second time drying water sub-control is built in 30 ~ 40%, and airing distributes hot gas in 15 ~ 20 minutes, and temperature controls between 180 ~ 200 DEG C;

Third time, drying water sub-control was built in 10 ~ 20%, and airing distributes hot gas in 20 ~ 25 minutes, and temperature controls between 140 ~ 160 DEG C;

4th drying water sub-control built in 0 ~ 5%, airing 30 minutes, temperature controls at 120 ~ 130 DEG C of Titians, and obtain the fragrance of unique Zun Yi black tea, finished product Zun Yi black tea becomes kermesinus streak;

(5) quality inspection: check by product standard;

(6) weigh, pack, put in storage.

Adopt the present invention to add technique gained Zun Yi black tea, mellow in taste, soup look are kermesinus, very tempting, drink in entrance and have light sweet taste, and the people being very applicable to stomach not good enough drinks.

Detailed description of the invention

Black tea belongs to fermented tea, and typical process processes such as with suitable new tea bud-leaf for raw material, withering, knead, ferment through work, be dry is refining to be formed.Because its dry dark brown pool and the millet paste that brews are homophony with redness, therefore named black tea, is called " black tea " during black tea initiative.And Zun Yi black tea is grown on Zun Yi typical case few sunshine, low latitudes high altitude regions, belonging to subtropical zone monsoon moist climate, advantageous natural environment, is the source of the dense fine quality of the fragrant high taste of the red tea in Zun Yi.

A processing technology for Zun Yi black tea, its concrete steps are:

(1) wither: it is dark brownish green that selected tenderness is high, evenness is good.Totally to wither 60% ~ 70% of dark brownish green water content.And according to different production seasons, grasp the principle of " Lao Ye is tender to wither ", " tender leaf withers always ".Make the food value of leaf and tender stem wither soft, slightly sticky, can be agglomerating, tender stem is constantly bending, and blade face becomes lacklustre dirty-green, and peculiar delicate fragrance in wrinkle, and is distributed in blade face.

(2) knead: knead room temperature and control between 15 ~ 25 DEG C, relative humidity 80% ~ 90%, keep room air fresh.Adopt large-scale kneading machine, one to twice kneads.After kneading first, will knead leaf and drop into the disassembler that deblocks, by 2 ~ 3 eye mesh screens, the tight bar of leaf under sieve is thin, directly enters fermenting cellar fermentation.The thick pine of compass screen surface rubs leaf and carries out second time and knead.

(3) ferment: the tealeaves after kneading, leaf-spreading thickness is generally 10 ~ 15 ㎝, ferments.Sweat middle period look more than 90% becomes copper red look, and blue or green gas fades away, and gives out pure and fresh simple and elegant sweet fragrance, vein and juice general red.(4) dry:

First time, drying water sub-control was built in 50 ~ 60%, and airing distributes hot gas in 12 ~ 15 minutes, and temperature controls between 240 ~ 250 DEG C;

Second time drying water sub-control is built in 30 ~ 40%, and airing distributes hot gas in 15 ~ 20 minutes, and temperature controls between 180 ~ 200 DEG C;

Third time, drying water sub-control was built in 10 ~ 20%, and airing distributes hot gas in 20 ~ 25 minutes, and temperature controls between 140 ~ 160 DEG C;

4th drying water sub-control built in 0 ~ 5%, airing 30 minutes, temperature controls at 120 ~ 130 DEG C of Titians, and obtain the fragrance of unique Zun Yi black tea, finished product Zun Yi black tea becomes kermesinus streak;

(5) quality inspection: check by product standard;

(6) weigh, pack, put in storage.

Its profile of Zun Yi black tea adopting processing technology of the present invention obtained is tightly thin, beautiful drapes over one's shoulders milli, color and luster is dark red; Scald look orange red bright, band gold ring, pure, deep and remote long, the band fruital of fragrance, flavour is pure still fresh, even tender at the bottom of leaf.Zun Yi red tea energy frizing solution is greasy, promotes digestion, has fairly obvious effect especially for digestion having indigestion, cleaning stomach.In addition; under suitable concentration, drink gentle black tea and do not produce spread effect to stomach, thickness, sweet cunning, mellow black tea enter the top layer that film that human body stomach formed is attached to stomach; useful protective layer is produced to stomach, drinks black tea for a long time and can play nourishing the stomach, protect stomach effect.

Claims (1)

1. a processing technology for Zun Yi black tea, is characterized in that: the concrete processing technology of this black tea is:

(1) wither: it is dark brownish green that selected tenderness is high, evenness is good; Totally to wither 60% ~ 70% of dark brownish green water content; And according to different production seasons, grasp the principle of " Lao Ye is tender to wither ", " tender leaf withers always "; Make the food value of leaf and tender stem wither soft, slightly sticky, can be agglomerating, tender stem is constantly bending, and blade face becomes lacklustre dirty-green, and peculiar delicate fragrance in wrinkle, and is distributed in blade face;

(2) knead: knead room temperature and control between 15 ~ 25 DEG C, relative humidity 80% ~ 90%, keep room air fresh; Adopt large-scale kneading machine, one to twice kneads; After kneading first, will knead leaf and drop into the disassembler that deblocks, by 2 ~ 3 eye mesh screens, the tight bar of leaf under sieve is thin, directly enters fermenting cellar fermentation; The thick pine of compass screen surface rubs leaf and carries out second time and knead;

(3) ferment: the tealeaves after kneading, leaf-spreading thickness is generally 6 ~ 8 ㎝, ferments; Sweat middle period look more than 90% becomes copper red look, and blue or green gas fades away, and gives out pure and fresh simple and elegant sweet fragrance, vein and juice general red; (4) dry:

First time, drying water sub-control was built in 50 ~ 60%, and airing distributes hot gas in 12 ~ 15 minutes, and temperature controls between 240 ~ 250 DEG C;

Second time drying water sub-control is built in 30 ~ 40%, and airing distributes hot gas in 15 ~ 20 minutes, and temperature controls between 180 ~ 200 DEG C;

Third time, drying water sub-control was built in 10 ~ 20%, and airing distributes hot gas in 20 ~ 25 minutes, and temperature controls between 140 ~ 160 DEG C;

4th drying water sub-control built in 0 ~ 5%, airing 30 minutes, temperature controls at 120 ~ 130 DEG C of Titians, and obtain the fragrance of unique Zun Yi black tea, finished product Zun Yi black tea becomes kermesinus streak;

(5) quality inspection: check by product standard;

(6) weigh, pack, put in storage.