CN104522196A - Method for preparing black tea - Google Patents
Method for preparing black tea Download PDFInfo
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- CN104522196A CN104522196A CN201410830475.3A CN201410830475A CN104522196A CN 104522196 A CN104522196 A CN 104522196A CN 201410830475 A CN201410830475 A CN 201410830475A CN 104522196 A CN104522196 A CN 104522196A
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Abstract
The invention provides a method for preparing black tea. The method comprises the following steps: picking, cooling, drying, performing fine manipulation of green tea leaves, rolling, fermenting, performing first firing, cooling, performing full firing, cooling, improving the aroma and cooling. The method is characterized in that repeated turning is performed in the fermentation process in an assisted mode, the tea is turned once every 25 minutes, and space humidification is performed, so that the humidity of a fermentation room is maintained between 85 percent and 92 percent. According to humidification and repeated turning in the fermentation process, oxygen deficiency in the center layer is avoided in the black tea fermentation process, and full oxygen exists at each part in the fermentation process, so that the fermentation is full and uniform, air flow in the fermentation room is maintained, and the air is fresh. The black tea produced by the method is golden red, pure and mild and fresh, the odor of amino acids and o-quinone is eliminated, and the quality is obviously improved.
Description
Technical field
The present invention relates to a kind of preparation method of black tea.
Background technology
Although China's black tea is various in style, its traditional method for making is similar, generally all can blue or green through fresh leaf, stand, shine blue or green, knead, ferment, dry operation, but final products are all to some extent with the smell of propylhomoserin and o-quinone, make tea quality fresh not refreshing.Trace it to its cause, cause the incomplete fermentations of fermentation of black tea process mainly due to the deficiency of air negative oxgyen ion during the fermentation, make the centre oxidation reaction of fermentation heap incomplete, so make product with propylhomoserin composition and o-quinone chemical composition caused by.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of new black tea preparation method, technical scheme is as follows:
A kind of black tea preparation method, comprise harvesting, cool green grass or young crops, shine blue or green, do green grass or young crops, knead, ferment, gross fire, spreading for cooling, foot fire, spreading for cooling, Titian spreading for cooling step, it is characterized in that, be aided with turning repeatedly during the fermentation, within every 25 minutes, turn over once, row space of going forward side by side is humidified, and fermenting house humidity is remained between 85% to 92%.
In humidification and the turning repeatedly of sweat, object makes black tea not cause central core anoxic at sweat, ensures there is sufficient oxygen at each position of sweat, make it ferment fully, evenly, keeps the flowing of fermenting house air simultaneously, with fresh air.According to the black tea that this method is produced, golden red, alcohol and, fresh refreshing, the smell of propylhomoserin and o-quinone is eliminated, and quality significantly improves.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
1. pluck: to folder leaf when harvesting Fuding white tea tree young sprout one bud one leaf and equal tenderness.
2. cool green grass or young crops (withering): is plucked the tealeaves of returning in the afternoon and is displaced in the indoor of 18 ~ 23 DEG C, room temperature by airconditioning control, spreading for cooling time 13 ~ 15h.
3. shine blue or green: spreading for cooling good tealeaves dustpan splendid attire is placed in outdoor, and in the morning before 9 o'clock, temperature 26 DEG C ~ 28 DEG C is advisable, shine blue or green 30 ~ 35 minutes.
4. do green grass or young crops: after solarization green grass or young crops completes, tealeaves is carried out shake blue or green 3 times, shake 5min the 1st time, rotating speed 10 turns/min, the blue or green 45 ~ 55min in stand; Shake 9min 2nd time, rotating speed 10 turns/min, the blue or green 65 ~ 85min in stand, and it is slightly once thick than front to spread out blue or green thickness.Shake 14min 3rd time, rotating speed 12 turns/min; Then spread out green grass or young crops, stand blue or green to dark brownish green distribute dense faint scent time.Whole doing blue or green total time needs 3h altogether.Shake blue or green intensity for three times to increase gradually, it is yellowish green transparent for shaking blue or green appropriate blade, slightly red limit, broken cell rate about 10%, and it is suitable at this moment suffusing an exquisite fragrance all around.
5. knead: the pressurization principle that the tealeaves after withering is taked " empty, light, heavy, light ", rub 30 minutes, make Ye Zhangchu be rolled into bar.
6. ferment: the tealeaves being rolled into bar being placed on temperature is 18 ~ 25 DEG C, and relative humidity is the indoor fermentation 3-4 hour of 85 ~ 92%.Be aided with turning repeatedly during the fermentation, within every 25 minutes, turn over once, row space of going forward side by side is humidified, and fermenting house humidity remains between 85% to 92%.
7. gross fire: by the tealeaves after fermentation under temperature control is the environment of 95 ~ 105 DEG C, employing high temperature, express method dry 3 minutes, and being dried to water content is between 20% ~ 55%.
8. spreading for cooling: be spread out in spreading for cooling 30min in large dustpan by thin for the tealeaves after gross fire.
9. foot fire: the tealeaves after spreading for cooling is dried at 95 DEG C ~ 100 DEG C in temperature, dries 4min, is dried to stem tea moisture about 5% ~ 6%.
10. spreading for cooling: by thin for the tealeaves after sufficient fire to be spread out in large dustpan spreading for cooling 40-60min. both gross tea.
11. Titian spreadings for cooling: finally by gross tea at 90 DEG C ~ about 100 DEG C Titian 40-50min, then improve temperature to 110 DEG C of Titian 10min again, omnidistance 1 hour, finally obtain black tea finished product with dustpan by below spreading for cooling to 25 DEG C.
Claims (3)
1. a black tea preparation method, comprise harvesting, cool green grass or young crops, shine blue or green, do green grass or young crops, knead, ferment, gross fire, spreading for cooling, foot fire, spreading for cooling, Titian spreading for cooling step, it is characterized in that, be aided with turning repeatedly during the fermentation, within every 25 minutes, turn over once, row space of going forward side by side is humidified, and fermenting house humidity is remained between 85% to 92%.
2. the method for claim 1, is characterized in that, the turning repeatedly of described sweat, is to turn over once for every 25 minutes.
3. the method for claim 1, is characterized in that, described space humidification is that fermenting house humidity is remained between 85% to 92%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410830475.3A CN104522196A (en) | 2014-12-26 | 2014-12-26 | Method for preparing black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410830475.3A CN104522196A (en) | 2014-12-26 | 2014-12-26 | Method for preparing black tea |
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| Publication Number | Publication Date |
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| CN104522196A true CN104522196A (en) | 2015-04-22 |
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| CN201410830475.3A Pending CN104522196A (en) | 2014-12-26 | 2014-12-26 | Method for preparing black tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145893A (en) * | 2015-08-12 | 2015-12-16 | 韦明玕 | Method for removing various peculiar smell in organic tea |
| CN105192148A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Black tea processing technology |
| CN106561847A (en) * | 2016-10-17 | 2017-04-19 | 安顺市平坝区高山云雾茶有限公司 | Processing method of natural flowery black tea |
| CN106857894A (en) * | 2016-12-30 | 2017-06-20 | 洞口县茶铺茶业有限公司 | A kind of processing technology of selenium-rich black tea |
Citations (5)
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|---|---|---|---|---|
| JPH07227210A (en) * | 1994-02-18 | 1995-08-29 | Futamu Muramatsu | Method for fermenting tea leaf in production process for black tea or the like and system therefor |
| CN103229860A (en) * | 2013-05-02 | 2013-08-07 | 贵州贵茶有限公司 | Making process of black tea |
| CN103392848A (en) * | 2013-07-31 | 2013-11-20 | 华坪县华农科技开发有限责任公司 | Preparation method of high-quality black tea with big leaves and improved fragrance |
| CN103783179A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for preparing nectar-flavor black tea from Lingyun pekoe |
| CN104186738A (en) * | 2014-09-26 | 2014-12-10 | 湖南农业大学 | Processing method capable of improving quality of Hunan medium/small leaf Congou black tea |
-
2014
- 2014-12-26 CN CN201410830475.3A patent/CN104522196A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07227210A (en) * | 1994-02-18 | 1995-08-29 | Futamu Muramatsu | Method for fermenting tea leaf in production process for black tea or the like and system therefor |
| CN103229860A (en) * | 2013-05-02 | 2013-08-07 | 贵州贵茶有限公司 | Making process of black tea |
| CN103392848A (en) * | 2013-07-31 | 2013-11-20 | 华坪县华农科技开发有限责任公司 | Preparation method of high-quality black tea with big leaves and improved fragrance |
| CN103783179A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for preparing nectar-flavor black tea from Lingyun pekoe |
| CN104186738A (en) * | 2014-09-26 | 2014-12-10 | 湖南农业大学 | Processing method capable of improving quality of Hunan medium/small leaf Congou black tea |
Non-Patent Citations (3)
| Title |
|---|
| 蔡烈伟: "《茶学应用知识》", 31 July 2014 * |
| 赵文霞 等: "红茶发酵技术研究进展", 《福建茶叶》 * |
| 银霞 等: "高香红茶加工技术研究进展", 《茶叶通讯》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145893A (en) * | 2015-08-12 | 2015-12-16 | 韦明玕 | Method for removing various peculiar smell in organic tea |
| CN105192148A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Black tea processing technology |
| CN106561847A (en) * | 2016-10-17 | 2017-04-19 | 安顺市平坝区高山云雾茶有限公司 | Processing method of natural flowery black tea |
| CN106857894A (en) * | 2016-12-30 | 2017-06-20 | 洞口县茶铺茶业有限公司 | A kind of processing technology of selenium-rich black tea |
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Application publication date: 20150422 |
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