CN104489139A - Black tea processing method - Google Patents

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.