CN104585381A - Preparation process of light fermentation of green brick tea - Google Patents
Preparation process of light fermentation of green brick tea Download PDFInfo
- Publication number
- CN104585381A CN104585381A CN201410824104.4A CN201410824104A CN104585381A CN 104585381 A CN104585381 A CN 104585381A CN 201410824104 A CN201410824104 A CN 201410824104A CN 104585381 A CN104585381 A CN 104585381A
- Authority
- CN
- China
- Prior art keywords
- tea
- light
- fermentation
- brick tea
- tealeaves
- 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
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of green brick tea and particularly relates to a preparation process of light fermentation of the green brick tea. The preparation process comprises the following processing steps: carrying out light fermentation and heat fermentation on raw tea, steaming the tea, then pressing into a tea brick, and then drying in a drying room. The light fermentation process comprises the following steps: spraying water according to the proportion of 10000jin of tea and 1500-1700jin of water, so as to increase the water content of the tea from 10%-14% to 26-30%, then piling, and carrying out pile turning when the pile temperature is 70-90 DEG C during the piling, wherein the water content of the lightly-fermented tea is 13%-15% and the fermentation degree is 45%-55%. When tea brick is produced, heat fermentation is carried out, the water content of the tea after heat fermentation is 16%-18%, and the water content of the dried tea brick is lower than 10%. By adoption of the process, the after-fermentation time of the tea brick can be reduced, the whole production period of the tea brick can be shortened, and the green brick tea has good taste and unique flavor.
Description
Technical field
The present invention relates to green brick tea technical field, particularly relate to the light ferment making technique of a kind of green brick tea.
Background technology
Green brick tea is the one in black tea, also claims Hubei black tea, has other common black tea and the unexistent natural tea perfume of Pu'er tea.Green brick tea through fermentation, autoclave at high temperature, suitably deposit nature after fermentation after, the catechin in tealeaves and Tea Polyphenols more soluble in water than common tea in, drink green brick tea, except promoting the production of body fluid and quenching one's thirst, the greasy stomach invigorating of its change had, lipid-lowering weight-reducing, the unique effects such as resisting cold is refreshed oneself, sterilization antidiarrheal.
Green brick tea is generally got gross tea and is processed, gross tea is regenerative ratio brick tea after one time fermentation again, this sweat is the critical process that brick tea is produced, be disclose " a kind of fermentation process of green brick tea " in the Chinese invention patent of 201310190351.9 in the patent No., it is through adding water, wet heap, turn over tea, bunch, dig a hole, dry, the operations such as ageing, after this fermentation, the attenuation degree angle of tea, the degree of fermentation of general green brick tea is 70% ~ 80%, attenuation degree is higher, the brick tea of such production needs to display the time more of a specified duration, after fermentation is utilized slowly to form the taste flavor of tea.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, and provide a kind of green brick tea light ferment making technique, adopt this technique can reduce the time of after fermentation, make green brick tea have good taste flavor.
The technical solution adopted for the present invention to solve the technical problems is: the light ferment making technique of a kind of green brick tea, procedure of processing is that gross tea suppresses brick tea after light fermentation, hot fermentation, steaming tea, then dry in drying room, wherein light sweat is: fetch water in the ratio of 10,000 jin of tea 1500 jin ~ 1700 jin of water, the water content of tealeaves is made to be increased to 26% ~ 30% by 10% ~ 14%, then wet heap, pile during wet heap when temperature is 70 DEG C ~ 90 DEG C and carry out turning, after the fermentation that kicks the beam, the water content of tealeaves is 13% ~ 15%, and attenuation degree is 45% ~ 55%; Carry out hot fermentation during brick tea to be produced, after hot fermentation, the water content of tealeaves is 16% ~ 18%, and brick tea water content is after the drying lower than 10%.
Further, hot fermentation process is: use the tealeaves after light fermentation through the decatize of 50 seconds ~ 60 seconds, more wet heap 12 hours ~ 48 hours, piles when temperature is 70 DEG C ~ 80 DEG C and carry out turning during wet heap.
Further, use the steam of 5kg pressure to carry out decatize, after decatize, tealeaves temperature reaches 110 DEG C ~ 130 DEG C, and steaming time is 60 seconds, and after wet heap, tealeaves temperature is down to normal temperature.
Further, in hot fermentation process, after tealeaves decatize in fermentation cabin natural packing, wet heap heap is high 2 meters ~ 3 meters.
Further, drying course is: when brick tea is put into drying room, and the temperature of drying room is 27 DEG C ~ 29 DEG C, humidity is 65% ~ 75%, drying room temperature raises 2 DEG C until reach 41 DEG C ~ 43 DEG C every day afterwards, and then within continuous seven days, keep temperature-resistant, temperature reduces by 2 DEG C until reach normal temperature every day afterwards.
Further, steaming the tea time uses the steam of 5kg pressure to carry out decatize, and steaming time is 6 seconds ~ 8 seconds, and after steaming tea, tealeaves directly fills casket compacting, then cooling and shaping, move back brick, modify brick bat, dry again afterwards.
Further, in light sweat, the wet heap time is 6 ~ 12 months.
Further, the water content of the gross tea selected is that 14%, 10,000 jin of tea fetch water 1600 jin, and after fetching water, water content of tea is 30%.
Further, in light sweat during wet heap, piled up from level to level by tealeaves, repave one deck above after each lamination is real, the bottom is not fetched water, and fetches water respectively for other every layer.
Further, in light sweat during wet heap, the height of every one deck is 0.1 meter ~ 0.2 meter, and the total height of wet heap is 1.5 ~ 2 meters, carries out wet heap in ventilation, shading place.
The invention has the beneficial effects as follows: the light ferment making technique of a kind of green brick tea, its procedure of processing is that gross tea suppresses brick tea after light fermentation, hot fermentation, steaming tea, then dry in drying room, wherein light sweat is: fetch water in the ratio of 10,000 jin of tea 1500 jin ~ 1700 jin of water, the water content of tealeaves is made to be increased to 26% ~ 30% by 10% ~ 14%, then wet heap, pile during wet heap when temperature is 70 DEG C ~ 90 DEG C and carry out turning, after the fermentation that kicks the beam, the water content of tealeaves is 13% ~ 15%, and attenuation degree is 45% ~ 55%; Carry out hot fermentation during brick tea to be produced, after hot fermentation, the water content of tealeaves is 16% ~ 18%, and brick tea water content is after the drying lower than 10%, adopt this technique can reduce the time of brick tea after fermentation, shorten the whole production cycle of brick tea, make green brick tea have good mouthfeel, unique flavor.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further detailed explanation, is not practical range of the present invention is limited to this.
embodiment one.
The light ferment making technique of green brick tea of the present embodiment, the raw material selected is the gross tea of two leaves and a bud, bud three leaf, regardless of seasoned millet mush, inner tea in process, and adopt identical raw material, gross tea have passed through in process complete, just rub, wet heap, rub again, the operation such as dry, and carry out selection by winnowing by pneumatic separators such as winnowing machines, can by thick leaf, the Lao Ye mixed in tealeaves, the leaf that wafts, rotten leaf and the impurity such as dust, sandstone, thus improving the quality of tealeaves, the water content of the gross tea selected is generally 14%.
The step of concrete processing is: the gross tea selected is through light fermentation, hot fermentation, brick tea is suppressed after steaming tea, then dry in drying room, light fermentation is relatively traditional green brick tea processing technology, in traditional processing technology, the attenuation degree of green brick tea is generally 80%, and the attenuation degree of the rear tealeaves of light fermentation is 45% ~ 55% in the present invention, this light sweat is: piled up from level to level by tealeaves, the height of every one deck is 0.1 meter ~ 0.2 meter, the total height of wet heap is 1.5 ~ 2 meters, one deck is above repaved after each lamination is real, the bottom is not fetched water, fetch water respectively for other every layer, 10000 jin of tea fetch water 1600 jin, after fetching water, water content of tea is 30%, in ventilation, wet heap is carried out in shading place, pile during wet heap when temperature is 70 DEG C ~ 90 DEG C and carry out turning, heap temperature is unsuitable too high, turning in approximately every about 20 days once.After the fermentation that kicks the beam, the water content of tealeaves is 14%, the wet heap time is 6 ~ 12 months, ordinary circumstance can reach requirement in 6 months, if temperature low, the overcast and rainy time is long, can the proper extension wet heap time, another factor affecting the wet heap time is scheduling of production, terminates wet heap again, but be generally no more than 12 months when namely needing to be processed into brick tea.
In light sweat, microorganism amount reproduction, especially aspergillus niger, aspergillus niger is the bacterial classification that secretion ectoenzyme very enriches, can eccrine fiber element enzyme, pectase, protease, lipase, carbohydrase etc. hydrolytic rupture enzyme and polyphenol oxidase, by enzymatic reaction, Tea Pigment is increased, cellulose, pectin, protein etc. are hydrolytic rupture in a large number, remove herbaceous taste, and be conducive to promoting the tealeaves sweet-smelling of millet paste and flavour after it has been manufactured.
Carry out hot fermentation during brick tea to be produced, after hot fermentation, the water content of tealeaves is 16% ~ 18%.The process of hot fermentation is: use through the decatize of 50 seconds ~ 60 seconds by the tealeaves after light fermentation, the pressure of steam is 5kg, after decatize, tealeaves temperature reaches 110 DEG C ~ 130 DEG C, then tealeaves natural packing in fermentation cabin is carried out wet heap, the heap of wet heap is high 2 meters ~ and 3 meters, wet heap 12 hours ~ 48 hours, leaf temp of receiving guest with tea is down to normal temperature, piles when temperature is 70 DEG C ~ 80 DEG C and carry out turning during wet heap.Hot fermentation can kill the harmful bacterial fungus in tealeaves, and passes through the material composition of improving action tealeaves and the mouthfeel of millet paste of microorganism.
Then carrying out title tea, steaming tea, the tea time is claimed accurately to claim tea according to the specification requirement of brick tea, then steaming tea makes tealeaves deliquescing easily suppress, the steam steaming tea time use 5kg pressure carries out decatize, steaming time is 6 seconds ~ 8 seconds, steam tealeaves after tea and directly fill casket compacting, then cooling and shaping, move back brick, modify brick bat, dry again afterwards.
Drying course is: when brick tea is put into drying room, and the temperature of drying room is 28 DEG C, and humidity is 70%, drying room temperature raises 2 DEG C until reach 42 DEG C every day afterwards, in drying room, because temperature is higher, As time goes on, humidity in drying room slowly reduces, then drying room keeps temperature-resistant for continuous seven days, and temperature reduces by 2 DEG C until reach normal temperature every day afterwards, brick tea can be taken out from drying room, the water content of brick tea is down to less than 10%, prevents brick tea from depositing process mesometamorphism.After green brick tea machines, can put in storage and deposit suitable after fermentation, also directly can brew and drink.
Use the green brick tea that manufacture craft of the present invention is processed, can reduce the time of brick tea after fermentation, shorten the whole production cycle of brick tea, just can brew then and drink, green brick tea has good mouthfeel, unique flavor.
Finally should be noted that; above embodiment is only in order to illustrate technical scheme of the present invention; but not limiting the scope of the invention; although done to explain to the present invention with reference to preferred embodiment; those of ordinary skill in the art is to be understood that; can modify to technical scheme of the present invention or equivalent replacement, and not depart from essence and the scope of technical solution of the present invention.
Claims (10)
1. the light ferment making technique of green brick tea, it is characterized in that: gross tea suppresses brick tea after light fermentation, hot fermentation, steaming tea, then dry in drying room, wherein light sweat is: fetch water in the ratio of 10,000 jin of tea 1500 jin ~ 1700 jin of water, make the water content of tealeaves be increased to 26% ~ 30% by 10% ~ 14%, then wet heap, pile during wet heap when temperature is 70 DEG C ~ 90 DEG C and carry out turning, after the fermentation that kicks the beam, the water content of tealeaves is 13% ~ 15%, and attenuation degree is 45% ~ 55%; Carry out hot fermentation during brick tea to be produced, after hot fermentation, the water content of tealeaves is 16% ~ 18%, and brick tea water content is after the drying lower than 10%.
2. the light ferment making technique of green brick tea according to claim 1, it is characterized in that: hot fermentation process is: the tealeaves after light fermentation is used through the decatize of 50 seconds ~ 60 seconds, wet heap 12 hours ~ 48 hours again, piles during wet heap when temperature is 70 DEG C ~ 80 DEG C and carries out turning.
3. the light ferment making technique of green brick tea according to claim 2, is characterized in that: use the steam of 5kg pressure to carry out decatize, after decatize, tealeaves temperature reaches 110 DEG C ~ 130 DEG C, and steaming time is 60 seconds, and after wet heap, tealeaves temperature is down to normal temperature.
4. the light ferment making technique of green brick tea according to claim 2, is characterized in that: in hot fermentation process, after tealeaves decatize in fermentation cabin natural packing, wet heap heap is high 2 meters ~ 3 meters.
5. the light ferment making technique of green brick tea according to claim 1, it is characterized in that: drying course is: when brick tea is put into drying room, the temperature of drying room is 27 DEG C ~ 29 DEG C, humidity is 65% ~ 75%, drying room temperature raises 2 DEG C until reach 41 DEG C ~ 43 DEG C every day afterwards, then within continuous seven days, keep temperature-resistant, temperature reduces by 2 DEG C until reach normal temperature every day afterwards.
6. the light ferment making technique of green brick tea according to claim 1, it is characterized in that: the steam steaming tea time use 5kg pressure carries out decatize, and steaming time is 6 seconds ~ 8 seconds, and after steaming tea, tealeaves directly fills casket compacting, then cooling and shaping, move back brick, modify brick bat, dry again afterwards.
7. the light ferment making technique of green brick tea according to claim 1, is characterized in that: in light sweat, the wet heap time is 6 ~ 12 months.
8. the light ferment making technique of green brick tea according to claim 1, is characterized in that: the water content of the gross tea selected is that 14%, 10,000 jin of tea fetch water 1600 jin, and after fetching water, water content of tea is 30%.
9. the light ferment making technique of green brick tea according to claim 1, is characterized in that: in light sweat during wet heap, piled up from level to level by tealeaves, and repave one deck above after each lamination is real, the bottom is not fetched water, and fetches water respectively for other every layer.
10. the light ferment making technique of green brick tea according to claim 9, is characterized in that: in light sweat during wet heap, the height of every one deck is 0.1 meter ~ 0.2 meter, and the total height of wet heap is 1.5 ~ 2 meters, carries out wet heap in ventilation, shading place.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410824104.4A CN104585381A (en) | 2014-12-26 | 2014-12-26 | Preparation process of light fermentation of green brick tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410824104.4A CN104585381A (en) | 2014-12-26 | 2014-12-26 | Preparation process of light fermentation of green brick tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585381A true CN104585381A (en) | 2015-05-06 |
Family
ID=53111717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410824104.4A Pending CN104585381A (en) | 2014-12-26 | 2014-12-26 | Preparation process of light fermentation of green brick tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585381A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814177A (en) * | 2015-05-21 | 2015-08-05 | 浙江工商大学 | Method for making organic tea cake |
| CN104920680A (en) * | 2015-05-26 | 2015-09-23 | 广西金花茶业有限公司 | Production method of slightly fermented black brick tea |
| CN105248722A (en) * | 2015-11-03 | 2016-01-20 | 湖南梅山黑茶股份有限公司 | Machine-pressed Fu brick tea and preparation method thereof |
| CN105248686A (en) * | 2015-11-03 | 2016-01-20 | 湖南梅山黑茶股份有限公司 | Handmade splayed brick and preparation method thereof |
| CN106954699A (en) * | 2017-05-17 | 2017-07-18 | 张松波 | The fermentation process of green brick tea |
| CN106954685A (en) * | 2017-03-21 | 2017-07-18 | 谢其军 | A kind of preparation method of winter light fermented tea |
| CN107616243A (en) * | 2017-09-29 | 2018-01-23 | 四川农业大学 | A kind of preparation technology for hiding tea |
-
2014
- 2014-12-26 CN CN201410824104.4A patent/CN104585381A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 赵宝丰等编: "《茶饮料制品607例》", 31 December 2003 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814177A (en) * | 2015-05-21 | 2015-08-05 | 浙江工商大学 | Method for making organic tea cake |
| CN104920680A (en) * | 2015-05-26 | 2015-09-23 | 广西金花茶业有限公司 | Production method of slightly fermented black brick tea |
| CN104920680B (en) * | 2015-05-26 | 2018-06-26 | 广西金花茶业有限公司 | The production method of the black brick tea of either shallow fermentation |
| CN105248722A (en) * | 2015-11-03 | 2016-01-20 | 湖南梅山黑茶股份有限公司 | Machine-pressed Fu brick tea and preparation method thereof |
| CN105248686A (en) * | 2015-11-03 | 2016-01-20 | 湖南梅山黑茶股份有限公司 | Handmade splayed brick and preparation method thereof |
| CN106954685A (en) * | 2017-03-21 | 2017-07-18 | 谢其军 | A kind of preparation method of winter light fermented tea |
| CN106954699A (en) * | 2017-05-17 | 2017-07-18 | 张松波 | The fermentation process of green brick tea |
| CN107616243A (en) * | 2017-09-29 | 2018-01-23 | 四川农业大学 | A kind of preparation technology for hiding tea |
| CN107616243B (en) * | 2017-09-29 | 2020-07-07 | 四川农业大学 | Preparation process of Tibetan tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104585381A (en) | Preparation process of light fermentation of green brick tea | |
| CN104336197B (en) | Method for preparing black poria cocos tea | |
| CN103053724B (en) | Black tea production process | |
| CN101263847A (en) | Preparation of liupu tea | |
| CN103262919A (en) | Processing method for improving quality of Tianjian raw dark green tea | |
| CN104585380A (en) | Old leaf black tea manufacturing method | |
| CN101258886A (en) | Tea ultra-high pressure processing method | |
| CN104431055A (en) | Processing method of camellia red tea | |
| CN105124036A (en) | Preparation method of Liubao tea with jasmine fragrance | |
| CN106172923A (en) | A kind of black tea processing technique | |
| CN105831300A (en) | Making method of Jiuhua earthen bowl tea | |
| CN105851299A (en) | Method for preparing black brick tea from black tea | |
| CN103907705B (en) | A kind of production method of black tea | |
| CN102366085A (en) | Preparation technology of soybean paste | |
| CN103082044B (en) | Production method of instant tea leaves | |
| CN110393222A (en) | A method of golden flower dark green tea is produced using Dark Green Tea and green gross tea as raw material | |
| CN104798939A (en) | Liupao tea with effect of removing color spots and preparation method for liupao tea | |
| CN104336198A (en) | Heat fermentation technology of black Fu tea | |
| CN104430979A (en) | Preparation method of high-quality white tea | |
| CN104171069A (en) | Production technology for black tea | |
| CN104365885A (en) | Technology for processing Zunyi black tea | |
| CN107712118B (en) | Method for making golden tea cake | |
| CN107535631B (en) | Golden flower oolong tea and preparation method thereof | |
| CN104938666A (en) | Black silver needle tea and processing technology thereof | |
| CN104171043A (en) | Processing method for Maoshanmei green tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150506 |
|
| WD01 | Invention patent application deemed withdrawn after publication |