CN104397218A - Baking and aroma extracting method for black tea - Google Patents
Baking and aroma extracting method for black tea Download PDFInfo
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- CN104397218A CN104397218A CN201410668408.6A CN201410668408A CN104397218A CN 104397218 A CN104397218 A CN 104397218A CN 201410668408 A CN201410668408 A CN 201410668408A CN 104397218 A CN104397218 A CN 104397218A
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- black tea
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Abstract
The invention discloses a baking and aroma extracting method for black tea. The method comprises the following steps: adopting a totally enclosed fermentation room, arranging bamboo-woven stacked frames in the fermentation room, utilizing a high-power ventilator to wither the black tea, then utilizing oriental white oak charcoal to bake the black tea and extract aroma, and utilizing a constant-temperature control system to control the temperature of baking cages during the baking and aroma extracting processes. The baking and aroma extracting method disclosed by the invention improves the use ratio of the raw material and the working efficiency, and further enhances mouth feeling and aroma of the black tea.
Description
Technical field
The present invention relates to Tea Processing technical field, particularly relate to a kind of black tea and cure method for increasing aroma.
Background technology
Black tea moral character is gentle, and taste is mellow, except containing except multiple water-soluble vitamin, is also rich in trace elements K, and after brewing, the potassium of 70% dissolves in tea.Potassium has the effect strengthening heart blood circulation, and can reduce calcium consumption in vivo.Because manganese contained in black tea is one of indispensable element of bone structure, thus often drinks black tea and also benefit to bone is strong.Traditional black tea makes, roughly comprise wither, knead, ferment, dry four operations.In the Tea Processing later stage, usually tealeaves can be cured in high temperature environments, the fragrance matter in tealeaves is evaporated under higher temperature conditions, allow the tealeaves processed have strong fragrance, this operation is called Titian.The shortcoming of the method for increasing aroma of current employing is: in the process of curing, and fragrance matter volatilization is comparatively large, and remaining tealeaves loss of aroma is too much.
Summary of the invention
The invention provides a kind of black tea and cure method for increasing aroma, improve utilization rate and the operating efficiency of raw material, improve tealeaves mouthfeel and fragrance.
The object of the invention is to be achieved through the following technical solutions:
A kind of black tea cures method for increasing aroma, and it is characterized in that, the method comprises:
Adopt totally enclosed type sweathouse, in described sweathouse, use bamboo weaving superimposed, utilize large power ventilation blower to wither, utilize Qinggang charcoal to carry out curing Titian, when curing Titian, utilize thermostatic control system to control roasting cage temperature.
The described Titian that cures is divided into gross fire and foot to do, and roasts cage temperature and controls at 80 ~ 90 DEG C, be dried to 7 ~ 8 one-tenth slowly and do, after taking out spreading for cooling 30 ~ 60min, be dried to foot and do at temperature 60 ~ 70 DEG C during gross fire.
Compared with prior art, the embodiment of the present invention at least has the following advantages:
In the embodiment of the present invention, break away from and original cure processing method, large power ventilation blower is utilized to wither, instead of the mode of naturally withering, curing in Titian process, adopting smokeless Qinggang charcoal to cure, thermostatic control system Based Intelligent Control can roast cage temperature, simplify and cure process, reduce fragrance matter volatilization, also allow tealeaves have a kind of fragrance of charcoal simultaneously.
Detailed description of the invention
The invention provides a kind of black tea and cure method for increasing aroma, the method comprises:
Adopt totally enclosed type sweathouse, in sweathouse, use bamboo weaving superimposed, utilize large power ventilation blower to wither, utilize Qinggang charcoal to carry out curing Titian, when curing Titian, utilize thermostatic control system to control roasting cage temperature.
Preferably, cure Titian and be divided into gross fire and foot to do, roast cage temperature during gross fire and control at 80 ~ 90 DEG C, be dried to 7 ~ 8 one-tenth slowly and do, after taking out spreading for cooling 30 ~ 60min, at temperature 60 ~ 70 DEG C, be dried to foot do.
Wherein, gross fire process entails high temperature is quick, mainly the activity of destructive enzyme and rapid transpiring moisture, and the dry process entails low temperature of foot dries slowly, mainly promotes the development of fragrance.
In the present invention, break away from and original cure processing method, large power ventilation blower is utilized to wither, instead of the mode of naturally withering, curing in Titian process, adopting smokeless Qinggang charcoal to cure, thermostatic control system Based Intelligent Control can roast cage temperature, simplify and cure process, reduce fragrance matter volatilization, also allow tealeaves have a kind of fragrance of charcoal simultaneously.
The above; be only the present invention's preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (2)
1. a black tea cures method for increasing aroma, it is characterized in that, the method comprises: adopt totally enclosed type sweathouse, bamboo weaving superimposed is used in described sweathouse, large power ventilation blower is utilized to wither, utilize Qinggang charcoal to carry out curing Titian, when curing Titian, utilize thermostatic control system to control roasting cage temperature.
2. the method for claim 1, is characterized in that, described in cure Titian be divided into gross fire and foot dry, roast cage temperature during gross fire and control at 80 ~ 90 DEG C, be dried to 7 ~ 8 one-tenths slowly and do, after taking out spreading for cooling 30 ~ 60min, at temperature 60 ~ 70 DEG C, be dried to foot do.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410668408.6A CN104397218A (en) | 2014-11-21 | 2014-11-21 | Baking and aroma extracting method for black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410668408.6A CN104397218A (en) | 2014-11-21 | 2014-11-21 | Baking and aroma extracting method for black tea |
Publications (1)
| Publication Number | Publication Date |
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| CN104397218A true CN104397218A (en) | 2015-03-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410668408.6A Pending CN104397218A (en) | 2014-11-21 | 2014-11-21 | Baking and aroma extracting method for black tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006638A (en) * | 2017-06-01 | 2017-08-04 | 李忠福 | The sweet tea of ancient tree and production method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228098A (en) * | 2011-06-16 | 2011-11-02 | 重庆市秀山县钟灵茶业有限公司 | Baking and fragrance improvement method for black tea |
| CN102919391A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Fragrance-improving needle-like black tea producing method |
| CN103141596A (en) * | 2013-03-07 | 2013-06-12 | 福建归来客有机茶叶有限公司 | High-aroma oolong black tea and making method thereof |
| CN103478315A (en) * | 2012-06-14 | 2014-01-01 | 贵州四品君茶业有限公司 | Processing method for improving kung fu black tea quality |
-
2014
- 2014-11-21 CN CN201410668408.6A patent/CN104397218A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228098A (en) * | 2011-06-16 | 2011-11-02 | 重庆市秀山县钟灵茶业有限公司 | Baking and fragrance improvement method for black tea |
| CN103478315A (en) * | 2012-06-14 | 2014-01-01 | 贵州四品君茶业有限公司 | Processing method for improving kung fu black tea quality |
| CN102919391A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Fragrance-improving needle-like black tea producing method |
| CN103141596A (en) * | 2013-03-07 | 2013-06-12 | 福建归来客有机茶叶有限公司 | High-aroma oolong black tea and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006638A (en) * | 2017-06-01 | 2017-08-04 | 李忠福 | The sweet tea of ancient tree and production method |
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Application publication date: 20150311 |
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| RJ01 | Rejection of invention patent application after publication |