CN104489139A - Black tea processing method - Google Patents

Black tea processing method Download PDF

Info

Publication number
CN104489139A
CN104489139A CN201310679107.9A CN201310679107A CN104489139A CN 104489139 A CN104489139 A CN 104489139A CN 201310679107 A CN201310679107 A CN 201310679107A CN 104489139 A CN104489139 A CN 104489139A
Authority
CN
China
Prior art keywords
tea
leaf
leaves
sticks
withering
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310679107.9A
Other languages
Chinese (zh)
Inventor
李大勇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
RONGSHUI SHUIYUAN ECO-AGRICULTURE Co Ltd
Original Assignee
RONGSHUI SHUIYUAN ECO-AGRICULTURE Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by RONGSHUI SHUIYUAN ECO-AGRICULTURE Co Ltd filed Critical RONGSHUI SHUIYUAN ECO-AGRICULTURE Co Ltd
Priority to CN201310679107.9A priority Critical patent/CN104489139A/en
Publication of CN104489139A publication Critical patent/CN104489139A/en
Pending legal-status Critical Current

Links

Abstract

The present invention discloses a black tea processing method which comprises the following steps: a. collecting of tea leaves: collecting the fresh tea leaves with two or three leaves in one bud from the new treetop of tea trees which are grown at an altitude of above 800 meters; b. withering: putting the fresh tea leaves in a withering slot which allows hot air with a temperature of 35 DEG C to 38 DEG C to go through to obtain a moisture content of 58 % to 64 %; c. rolling: rolling the withered tea leaves into tea sticks by a rolling machine; d. fermenting: putting the rolled tea sticks into a fermentation room and fermenting for 5 to 6 hours; e. drying: drying the fermented tea sticks with a first drying to a moisture content of 25% to 30% and a second drying to a moisture content of 5% to 7%. Compared with the prior art, the black tea processing method controls the water content of the withered leaves, and obtains complete tea sticks when rolling tea leaves; the tea sticks are twisted tightly and have golden tips; the tea soup has a brilliant red color; the leaf bottom is tender and flower-like; and moderate fermentation is carried out to obtain the dried tea leaves with a dark and nourishing color, mellow, sweet and cool taste, and sweet aroma.

Description

The processing method of black tea
Technical field
The present invention relates to Tea Processing technical field, especially a kind of processing method of black tea.
Background technology
Black tea is a kind of tea made by fermentation, the chemical reaction of polyphenols makes the chemical composition change in fresh leaf larger during the fermentation, can produce the composition such as theaflavin, thearubigin, its fragrance obviously increases than fresh leaf, forms the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol; Its moral character is gentle, and taste is mellow, containing multiple water-soluble vitamin, is rich in trace elements K, can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and strong cardiac function, often drink black tea and also benefit to bone is strong.The red region of rivers and lakes, Rongshui Guangxi county is located in height above sea level about 817 meters, grow a kind of high mountainous tea, fresh leaf through withering, kneading, ferment, the technique such as dry makes black tea, traditional deterioration method is under fresh leaf is directly put into outdoor solar light, illumination makes moisture in fresh leaf constantly evaporate, this method easily causes fresh leaf to wither mistake degree, if withering degree is partially light, withering leaf water content is more than 65%, and when kneading, bar rope breaks broken, imperfect, the not mature deficient alcohol of millet paste flavour, if wither excessively, withering leaf water content is lower than 56%, bar rope is not tight, and tea dust is many.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of fresh leaf and withers appropriateness, and tea bar rope is tight, the processing method of the black tea of color and luster Wu Run.
In order to solve the problem, the technical solution used in the present invention is: the processing method of this black tea comprises the following steps:
A. pick tea-leaves: the fresh leaf plucking 1 bud 2 leaf ~ 3 leaf from growth at the And Development of Tea Shoot of height above sea level more than 800 meters, load container made of bamboo;
B. wither: fresh leaf is placed in withering trough, leaf-spreading thickness is 15 centimetres ~ 20 centimetres, passes to 35 DEG C ~ 38 DEG C hot blasts, turns over leaf once, to water content 58% ~ 64% every half an hour;
C. knead: b step gained withering leaf is put into kneading machine and kneads into tea bar, knead room temperature at 20 DEG C ~ 25 DEG C, knead 60 minutes ~ 70 minutes;
D. ferment: the tea bar kneaded is put into fermenting cellar, and room temperature is at 25 DEG C ~ 28 DEG C, and fermentated leaves humidity is 80% ~ 90%, and fermentation time 5 hours ~ 6 hours, stirred 1 time every one hour;
E. dry: adopt dryer to dry the tea bar fermented, temperature is at 100 DEG C ~ 120 DEG C, and first time oven dry is 25% ~ 30% to water content; By tea bar spreading for cooling 1 hour ~ 1.5 hours, then carrying out second time oven dry was 5% ~ 7% to water content.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
When 1, withering, fresh leaf is placed in withering trough, leaf-spreading thickness is 15 centimetres ~ 20 centimetres, passes to 35 DEG C ~ 38 DEG C hot blasts, turns over leaf once, to water content 58% ~ 64% every half an hour; The water content of control withering leaf, when kneading, tea bar is complete, the aobvious gold milli of rope tight knot, and soup look red is gorgeous bright, tender all one-tenth piece at the bottom of leaf;
2, the tea bar kneaded is put into fermenting cellar, room temperature is at 25 DEG C ~ 28 DEG C, and fermentated leaves humidity is 80% ~ 90%, and fermentation time 5 hours ~ 6 hours, stirred 1 time every one hour; Proper fermentation, makes dry dark brown damp Wu Run, and flavour is mellow sweet refreshing, fragrance Gao Tian.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1
A processing method for black tea, comprises the following steps:
A. pick tea-leaves: the fresh leaf plucking 1 bud 2 leaf from growth at the And Development of Tea Shoot of height above sea level more than 800 meters, load container made of bamboo;
B. wither: fresh leaf is placed in withering trough, leaf-spreading thickness is 15 centimetres, passes to 35 DEG C of hot blasts, turns over leaf once every half an hour, to water content 58%;
C. knead: b step gained withering leaf is put into kneading machine and kneads into tea bar, knead room temperature at 20 DEG C, knead 60 minutes;
D. ferment: the tea bar kneaded is put into fermenting cellar, and room temperature is at 25 DEG C, and fermentated leaves humidity is 80%, and fermentation time 5 hours, stirred 1 time every one hour;
E. dry: adopt dryer to dry the tea bar fermented, temperature is at 100 DEG C, and first time oven dry is 25% to water content; By tea bar spreading for cooling 1 hour, then carrying out second time oven dry was 5% to water content.
Embodiment 2
A processing method for black tea, comprises the following steps:
A. pick tea-leaves: the fresh leaf plucking 1 bud 3 leaf from growth at the And Development of Tea Shoot of height above sea level more than 800 meters, load container made of bamboo;
B. wither: fresh leaf is placed in withering trough, leaf-spreading thickness is 20 centimetres, passes to 38 DEG C of hot blasts, turns over leaf once every half an hour, to water content 64%;
C. knead: b step gained withering leaf is put into kneading machine and kneads into tea bar, knead room temperature at 25 DEG C, knead 70 minutes;
D. ferment: the tea bar kneaded is put into fermenting cellar, and room temperature is at 28 DEG C, and fermentated leaves humidity is 90%, and fermentation time 6 hours, stirred 1 time every one hour;
E. dry: adopt dryer to dry the tea bar fermented, temperature is at 120 DEG C, and first time oven dry is 30% to water content; By tea bar spreading for cooling 1.5 hours, then carrying out second time oven dry was 7% to water content.

Claims (1)

1. a processing method for black tea, is characterized in that comprising the following steps:
A. pick tea-leaves: the fresh leaf plucking 1 bud 2 leaf ~ 3 leaf from growth at the And Development of Tea Shoot of height above sea level more than 800 meters, load container made of bamboo;
B. wither: fresh leaf is placed in withering trough, leaf-spreading thickness is 15 centimetres ~ 20 centimetres, passes to 35 DEG C ~ 38 DEG C hot blasts, turns over leaf once, to water content 58% ~ 64% every half an hour;
C. knead: b step gained withering leaf is put into kneading machine and kneads into tea bar, knead room temperature at 20 DEG C ~ 25 DEG C, knead 60 minutes ~ 70 minutes;
D. ferment: the tea bar kneaded is put into fermenting cellar, and room temperature is at 25 DEG C ~ 28 DEG C, and fermentated leaves humidity is 80% ~ 90%, and fermentation time 5 hours ~ 6 hours, stirred 1 time every one hour;
E. dry: adopt dryer to dry the tea bar fermented, temperature is at 100 DEG C ~ 120 DEG C, and first time oven dry is 25% ~ 30% to water content; By tea bar spreading for cooling 1 hour ~ 1.5 hours, then carrying out second time oven dry was 5% ~ 7% to water content.
CN201310679107.9A 2013-12-14 2013-12-14 Black tea processing method Pending CN104489139A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310679107.9A CN104489139A (en) 2013-12-14 2013-12-14 Black tea processing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310679107.9A CN104489139A (en) 2013-12-14 2013-12-14 Black tea processing method

Publications (1)

Publication Number Publication Date
CN104489139A true CN104489139A (en) 2015-04-08

Family

ID=52930672

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310679107.9A Pending CN104489139A (en) 2013-12-14 2013-12-14 Black tea processing method

Country Status (1)

Country Link
CN (1) CN104489139A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166148A (en) * 2015-09-17 2015-12-23 贵州省凤冈县茗都茶业有限公司 Processing process of black tea
CN105724620A (en) * 2016-02-25 2016-07-06 安顺南春茶果业发展有限公司 Black tea processing method
CN105875924A (en) * 2016-04-28 2016-08-24 广西凌云县伟利茶业有限公司 Healthcare black tea
CN107322725A (en) * 2017-07-04 2017-11-07 安徽信达家居有限公司 A kind of method that use natural colorant carries out antique coloring to wood chip
CN107568371A (en) * 2017-09-27 2018-01-12 江苏千药堂国医研究院有限公司 A kind of dandelion health protection tea and its production method
CN107581299A (en) * 2017-09-27 2018-01-16 江苏千药堂国医研究院有限公司 A kind of dandelion Pu'er raw tea and preparation method thereof
CN107751469A (en) * 2017-09-27 2018-03-06 江苏千药堂国医研究院有限公司 A kind of dandelion Pu'er cooked tea and processing method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102150714A (en) * 2011-05-10 2011-08-17 贵州湄潭盛兴茶业有限公司 Technique for processing black tea
CN102630769A (en) * 2012-05-09 2012-08-15 桂东县玲珑王茶叶开发有限公司 Red tea processing method
CN103330015A (en) * 2013-06-01 2013-10-02 黄山市诚泰有机茶有限公司 Preparation method for black tea

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102150714A (en) * 2011-05-10 2011-08-17 贵州湄潭盛兴茶业有限公司 Technique for processing black tea
CN102630769A (en) * 2012-05-09 2012-08-15 桂东县玲珑王茶叶开发有限公司 Red tea processing method
CN103330015A (en) * 2013-06-01 2013-10-02 黄山市诚泰有机茶有限公司 Preparation method for black tea

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166148A (en) * 2015-09-17 2015-12-23 贵州省凤冈县茗都茶业有限公司 Processing process of black tea
CN105724620A (en) * 2016-02-25 2016-07-06 安顺南春茶果业发展有限公司 Black tea processing method
CN105875924A (en) * 2016-04-28 2016-08-24 广西凌云县伟利茶业有限公司 Healthcare black tea
CN107322725A (en) * 2017-07-04 2017-11-07 安徽信达家居有限公司 A kind of method that use natural colorant carries out antique coloring to wood chip
CN107568371A (en) * 2017-09-27 2018-01-12 江苏千药堂国医研究院有限公司 A kind of dandelion health protection tea and its production method
CN107581299A (en) * 2017-09-27 2018-01-16 江苏千药堂国医研究院有限公司 A kind of dandelion Pu'er raw tea and preparation method thereof
CN107751469A (en) * 2017-09-27 2018-03-06 江苏千药堂国医研究院有限公司 A kind of dandelion Pu'er cooked tea and processing method

Similar Documents

Publication Publication Date Title
CN104489139A (en) Black tea processing method
CN102217683B (en) Xinyang red black tea processing technique
CN103444921B (en) Preparation method of congou black tea
CN104186738B (en) A kind of processing method improving leaflet kind quality of congou black tea in Hunan
CN102783532B (en) Making process of oolong black tea
CN103330013A (en) Black kung fu tea processing technique
CN102578313A (en) Processing technology of congou black tea
CN103444917B (en) Production technology for alpine jiukeng black tea
CN103478313B (en) Manufacture process for Zhuangxiang black tea
CN104026272A (en) Processing method for Congou black tea
CN103444922A (en) Manufacture method of black tea
CN103783181A (en) Green tea processing method
CN103478332A (en) Processing method for low-caffeine and high-GABA (Gamma Aminobutyric Acid) black tea compounded with folium mori
CN105010614A (en) Black oolong making method
CN102007983A (en) Manufacturing process of strip black tea
CN103859076B (en) The production method of a kind of Dong tea
CN104431055A (en) Processing method of camellia red tea
CN108244277A (en) A kind of processing technology of black tea
CN104106671A (en) Black tea processing technology
CN104222343A (en) Method for preparing black tea by utilizing yellow tea tree
CN107865125A (en) A kind of processing method of charm kwan-yin black tea
CN105166121A (en) Processing technology for green tea
CN102813015A (en) Production technique of specialty tea
CN104938666B (en) A kind of red silver needle and its processing technology
CN105211354B (en) A kind of technique improving black tea quality

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20150408