CN104798925A - Preparation method for post-fermented tea - Google Patents
Preparation method for post-fermented tea Download PDFInfo
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- CN104798925A CN104798925A CN201510234407.5A CN201510234407A CN104798925A CN 104798925 A CN104798925 A CN 104798925A CN 201510234407 A CN201510234407 A CN 201510234407A CN 104798925 A CN104798925 A CN 104798925A
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Abstract
The invention aims at providing a preparation method for post-fermented tea. The post-fermented tea prepared by the method has excellent mellow tea flavor and is more applicable to more crowds. In order to realize the purpose, the technical scheme adopted by the invention is as follows: The preparation method for the post-fermented tea comprises the following steps: a, picking raw material tea leaves; b, performing enzyme deactivation treatment on the raw material tea leaves; c, then rolling the tea leaves; d, fermenting the rolled tea leaves in a pile shape; e, after fermenting is finished, performing open piling, and rolling once again; f, deblocking and loosening the rolled tea leaves; g, drying the deblocked and loosened tea leaves in a drying machine; h, standing and naturally fermenting the dried tea leaves; i, finally preparing a brick-shaped finished product. The post-fermented tea prepared according to the technical scheme is free from smoky flavor, has faint scent, is pure and mild in taste and is applicable to demands of most tea lovers.
Description
Technical field
The present invention relates to tea making field, specifically relate to a kind of preparation method of black tea.
Background technology
The outward appearance that black tea is sampled tea because of one-tenth is black, therefore gains the name.One of six large teas, belong to after fermentation tea, main producing region is the ground such as Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui.The raw material that black tea adopts is comparatively thick old, is the primary raw material of pressing compressed tea.Tea-manufacturing technology generally comprise complete, knead, wet heap and dry four procedures.Black tea is by Regional Distribution, and classification is the black tea in Hunan (Fu tea), four Sichuan-Tibet tea (limit tea), the black tea in Yunnan (Pu'er tea), Guangxi Liu Bao tea, the old black tea in Hubei and the black tea in Shaanxi (Fu tea), the black tea in ancient Yi County, Anhui.Curing is last procedure that black tea makes, and is generally undertaken smoking curing by charcoal or firewood, thus forms the distinctive quality of black tea and glossy black look and smoke, but so-called smoke can not accept by all masses.
Summary of the invention
Main purpose of the present invention is to provide a kind of preparation method of black tea, and the black tea prepared by the method has more sweet-smelling tea flavour, is applicable to more crowds and enjoys.
In order to realize foregoing invention object, the technical solution adopted in the present invention is: a kind of preparation method of black tea, comprises following preparation process: a, harvesting raw material tea leaf; B, complete raw material tea leaf process; C, then tealeaves to be kneaded; D, knead after tealeaves thing stack fermentation; E, fermentation ends pine heap is kneaded again to tealeaves; F, by loose for the tea deblocking after kneading; G, the loose tealeaves that deblocks is placed in dryer dries; After h, oven dry, spontaneous fermentation placed by tealeaves; I, last brickmaking form product.
Eliminate smoke according to the black tea made by technical scheme of the present invention, have delicate fragrance and mouthfeel alcohol and, adapt to the demand that great majority like tea personage.
Detailed description of the invention
A preparation method for black tea, comprises following preparation process: a, harvesting raw material tea leaf; B, complete raw material tea leaf process, and main purpose is by the oxidase active in high temperature and the fresh leaf of passivation, suppresses the enzymatic oxidation of the Tea Polyphenols in fresh leaf etc., evaporate fresh leaf portion of water, make tealeaves deliquescing, be convenient to knead shaping, foul smell, promotes the formation of good fragrance simultaneously; C, then tealeaves to be kneaded, make tealeaves curl into pencil bar shaped; D, knead after the fermentation of tealeaves thing stack, the fermentation of thing stack be exactly tealeaves is in a huddle after carry out fermentation reaction, fermentation impels tealeaves to decompose, and ferments to overflow a little vinasse taste with stock; E, fermentation ends pine heap is kneaded again to tealeaves, and this operation makes tealeaves be shaped on the one hand further, and the fragrant of tealeaves is also more strong in the process of kneading in addition; F, by loose for the tea deblocking after kneading, be convenient to follow-up oven dry; G, the loose tealeaves that deblocks is placed in dryer dries, and this operation ensure that the shiny black delicate fragrance of the distinctive quality of tealeaves, avoids the mouthfeel impact that smoke causes; After h, oven dry, spontaneous fermentation placed by tealeaves, and spontaneous fermentation is generally carry out under the environment of aeration-drying free from extraneous odour, drops into without the need to extra manpower and materials; I, last brickmaking form product.Eliminate smoke according to the black tea made by technical scheme of the present invention, have delicate fragrance and mouthfeel alcohol and, adapt to the demand that great majority like tea personage.
Further technical scheme, raw material tea leaf in described step a plucks the tea tree from height above sea level more than 600 meters, two leaves of described tea picking tea tree before and after clear and bright wholeheartedly and/or a leaf wholeheartedly part, or described tea picking three leaves of tea tree wholeheartedly part or four leaves wholeheartedly part of four leaves of four leaves wholeheartedly part or the tea tree of early May at the end of four months of tea tree tea tree when wholeheartedly part or summer and autumn replace after grain rains before grain rains after clear and bright.Above tealeaves is all from area, Mount Huang Yixian County, and the black tea quality that the distinctive raw material tea leaf in this area is used for described in making is best, in later stage brickmaking process, also can ensure the compactness of tealeaves.
Further technical scheme, the process that completes in described step b is that the roller fixation machine utilizing diameter to be 700-800cm is implemented, and the described treatment temperature that completes is 109-111 DEG C, time 7.5-8.5min.It is easy to operate for cylinder type water-removing machine, labour intensity is little, operating efficiency is high, can work continuously, and it is fast also to have leaf temperature rise, and complete the feature such as evenly.Under above-mentioned blanching condition, the fixation effect of tealeaves reaches best.
Further technical scheme, kneads in described step c and utilizes kneading machine to implement, knead be divided into gently rub-heavily rub-gently rub three phases again, knead time controling at 5-8 minute.By controlling the working dynamics of kneading machine to realize gently rubbing or heavily rubbing, but prerequisite ensures that tealeaves can shapingly be unlikely to again to rub fringe shape.Knead Main Function and be that one is for pile-fermentation is prepared, two is work to profile.Knead and be manufactured with different requirement to different tealeaves, black tea requires that slightly pine requires in order to operation brickmaking below, as black tea then needs bar tight, but rubs overlong time that process of reading makes or too shortly also can affect fermentation and the last quality of tealeaves.Under above-mentioned condition of kneading, the bundle striping effect of tealeaves reaches best, and the last quality of tealeaves is best.
Thing stack in described steps d is fermented in indoor, wherein tender leaf fermentation temperature 54-56 DEG C, tender leaf fermentation time 6-8h, Lao Ye fermentation temperature 60-65 DEG C, Lao Ye fermentation time 8-12h, when described thing stack fermentation indoor temperature is lower than 30 DEG C, adds a cover the piece of sack on thing heap surface.Here tender leaf refer to clear and bright before and after tea tree two leaf wholeheartedly with leaves wholeheartedly part and clear and bright after the three leaves wholeheartedly part of tea tree before grain rains, the four leaves wholeheartedly part of four leaves of four leaves of tea tree wholeheartedly part, the tea tree of early May at the end of four months tea tree when wholeheartedly part and summer and autumn replace after Lao Ye here refers to grain rains.Here tender leaf and Lao Ye separately ferment in indoor, ensure that the fermentation temperature of the surface that thing is piled and centre is even, ferment and to overflow a little some vinasse tastes with bank, for ensureing that fermentation fully, just can deblock bank when bank overflows some vinasse tastes a little pine heap, then turned over by surperficial tealeaves and be placed in stockpile inside, inner tealeaves turns over and is placed in stockpile surface, and fermentation ensures that inside and outside tea leaf fermentation is even again.Fermentation makes the beneficiating ingredient in tealeaves be adequately broken and be beneficial to absorption of human body, fermentation all plays vital effect to the mouthfeel of follow-up black tea product and nutritive value, under above-mentioned fermentation condition, that is the assurance of above-mentioned fermenting step, determine the reservation of tealeaves soup look, the sense of taste and main component, fermentation time too short or long or temperature height, all affects tea leaf quality.As soup look is crossed deeply excessively shallow, mouthfeel fragrance is crossed light or pained and can not be embodied its main component etc.The black tea that the present invention makes is more fragrant and more sweet, alcohol sliding.
Further technical scheme, the time of kneading again in described step e is 4-6min.Because its form of tealeaves after fermentation generally can change to some extent, kneading again can maintain the good bar shaped state of tealeaves, and its operating procedure is indispensable, is the necessary process that black tea product makes.
Further technical scheme, the drying machine drying temperature in described step g is 109-111 DEG C, controls water content of tea less than 13%.Concrete drying time for standard with the final water content of tealeaves, when water content is below 13%, can represent to dry and terminate, under above-mentioned drying condition, the smokeless smoke flavour of black tea obtained, but the outward appearance but remaining black tea is shiny black, mouthfeel alcohol and etc. quality characteristic, even more outstanding.That is above-mentioned oven dry measure and state modulator are extremely important to the black tea product obtaining good like this quality.
Further technical scheme, the spontaneous fermentation time in described step I is at least 3 years.That is, the tealeaves after oven dry at least spontaneous fermentation just makes brick product in 3 years, and the mouthfeel of tealeaves more adds sweet-smelling, and the quality guarantee period of tealeaves is longer simultaneously, belongs to high-grade tea product.
For baking operation, more specifically technical scheme be described drying machine drying in two stages, comprise the first baking stage and dry the stage again, wherein just drying stage control water content of tea less than 30%, drying stage dryer conveyer belt speed again and slow down and control water content of tea less than 13%.Just dry end, tealeaves about reaches dry very likely, its moisture content of general detection is about less than 30%, then further multiple baking is carried out to it, now adjust dryer conveyer belt speed, its relatively first baking stage speed is slowed down, tealeaves is dried further fully, and controls water content of tea less than 13%.Above-mentioned drying condition can be described as the essential condition that black tea product makes, and its outward appearance for black tea, mouthfeel and the impact of preserving are all very large.
Comprehensive above technical scheme, described every procedure is all the important step of black tea making, just obtains the described specific black tea product having more sweet-smelling tea flavour, meet the demand of more crowds under the acting in conjunction of each step and corresponding process parameters.
Embodiment 1:a, harvesting height above sea level about 600 meters tealeaves, two leaf wholeheartedly with the leaves wholeheartedly part from clear and bright front and back tea tree all plucked by tealeaves; B, the roller fixation machine utilizing diameter to be 700cm implement to complete process to raw material tea leaf, and the treatment temperature that completes is 109 DEG C, time 7.5min; C, then utilize kneading machine to knead tealeaves, gently rub 2min-and heavily rub 1min-and gently rub 2min again, knead time controling at 5 minutes; D, knead after tealeaves is placed in the fermentation of indoor thing stack, thing stack temperature 54 DEG C, fermentation time 6h; E, fermentation ends pine heap kneads 4min again to tealeaves; F, by loose for the tea deblocking kneaded; G, the loose tealeaves that deblocks are dried at being placed in dryer 109 DEG C, control water content of tea 13%; After h, oven dry, spontaneous fermentation 3 years placed by tealeaves; I, last brickmaking form product.
The tealeaves of embodiment 2:a, harvesting height above sea level about 700 meters, the three leaves wholeheartedly part of tea tree before clear and bright rear grain rains all plucked by tealeaves; B, the roller fixation machine utilizing diameter to be 750cm implement to complete process to raw material tea leaf, and the treatment temperature that completes is 110 DEG C, time 8min; C, then utilize kneading machine to knead tealeaves, gently rub 3min-and heavily rub 2min-and gently rub 3min again, knead time controling at 8 minutes; D, knead after tealeaves be placed in indoor thing stack fermentation, thing stack temperature 55 DEG C, fermentation time 7h; E, fermentation ends pine heap kneads 5min again to tealeaves; F, by loose for the tea deblocking kneaded; G, the loose tealeaves that deblocks are dried at being placed in dryer 110 DEG C, control water content of tea 11%; After h, oven dry, spontaneous fermentation 3.5 years placed by tealeaves; I, last brickmaking form product.
Embodiment 3:a, harvesting height above sea level about 700 meters tealeaves, the four leaves wholeheartedly part of described tea picking tea tree after grain rains; B, the roller fixation machine utilizing diameter to be 800cm implement to complete process to raw material tea leaf, and the treatment temperature that completes is 111 DEG C, time 8.5min; C, then utilize kneading machine to knead tealeaves, gently rub 3min-and heavily rub 2min-and gently rub 2min again, knead time controling at 7 minutes; D, knead after tealeaves be placed in indoor thing stack fermentation, thing stack temperature 60 DEG C, fermentation time 8h; E, fermentation ends pine heap kneads 6min again to tealeaves; F, by loose for the tea deblocking kneaded; G, the loose tealeaves that deblocks are dried at being placed in dryer 111 DEG C, control water content of tea 10%; After h, oven dry, spontaneous fermentation 3.5 years placed by tealeaves; I, last brickmaking form product.
Embodiment 4:a, harvesting height above sea level about 800 meters tealeaves, the four leaves wholeheartedly part of the tea tree of described tea picking early May at the end of of four months; B, the roller fixation machine utilizing diameter to be 800cm implement to complete process to raw material tea leaf, and the treatment temperature that completes is 111 DEG C, time 8.5min; C, then utilize kneading machine to knead tealeaves, gently rub 3min-and heavily rub 2min-and gently rub 2min again, knead time controling at 7 minutes; D, knead after tealeaves be placed in indoor thing stack fermentation, thing stack temperature 62 DEG C, fermentation time 10h; E, fermentation ends pine heap kneads 5min again to tealeaves; F, by loose for the tea deblocking kneaded; G, the loose tealeaves that deblocks are dried at being placed in dryer 110 DEG C, control water content of tea 11%; After h, oven dry, spontaneous fermentation 3 years placed by tealeaves; I, last brickmaking form product.
Embodiment 5:a, harvesting height above sea level about 700 meters tealeaves, the four leaves wholeheartedly part of described tea picking tea tree when summer and autumn replace; B, the roller fixation machine utilizing diameter to be 700cm implement to complete process to raw material tea leaf, and the treatment temperature that completes is 110 DEG C, time 8min; C, then utilize kneading machine to knead tealeaves, gently rub 2min-and heavily rub 2min-and gently rub 2min again, knead time controling at 6 minutes; D, knead after tealeaves be placed in indoor thing stack fermentation, thing stack temperature 65 DEG C, fermentation time 12h; E, fermentation ends pine heap kneads 6min again to tealeaves; F, by loose for the tea deblocking kneaded; G, the loose tealeaves that deblocks are dried at being placed in dryer 111 DEG C, control water content of tea 10%; After h, oven dry, spontaneous fermentation 4 years placed by tealeaves; I, last brickmaking form product.
Claims (9)
1. a preparation method for black tea, comprises following preparation process:
A, harvesting raw material tea leaf; B, complete raw material tea leaf process; C, then tealeaves to be kneaded; D, knead after tealeaves thing stack fermentation; E, fermentation ends pine heap is kneaded again to tealeaves; F, by loose for the tea deblocking after kneading; G, the loose tealeaves that deblocks is placed in dryer dries; After h, oven dry, spontaneous fermentation placed by tealeaves; I, last brickmaking form product.
2. the preparation method of a kind of black tea as claimed in claim 1, it is characterized in that: the raw material tea leaf in described step a plucks the tea tree from height above sea level more than 600 meters, two leaves of described tea picking tea tree before and after clear and bright wholeheartedly and/or a leaf wholeheartedly part, or described tea picking three leaves of tea tree wholeheartedly part or four leaves wholeheartedly part of four leaves of four leaves wholeheartedly part or the tea tree of early May at the end of four months of tea tree tea tree when wholeheartedly part or summer and autumn replace after grain rains before grain rains after clear and bright.
3. the preparation method of a kind of black tea as claimed in claim 1, is characterized in that: the process that completes in described step b is that the roller fixation machine utilizing diameter to be 700-800cm is implemented, and the described treatment temperature that completes is 109-111 DEG C, time 7.5-8.5min.
4. the preparation method of a kind of black tea as claimed in claim 1, is characterized in that: knead in described step c and utilize kneading machine to implement, knead be divided into gently rub-heavily rub-gently rub three phases again, knead time controling at 5-8 minute.
5. the preparation method of a kind of black tea as claimed in claim 1, is characterized in that: the thing stack fermentation in described steps d is carried out in indoor, wherein tender leaf fermentation temperature 54-56 DEG C, tender leaf fermentation time 6-8h; Lao Ye fermentation temperature 60-65 DEG C, Lao Ye fermentation time 8-12h; When described thing stack fermentation indoor temperature is lower than 30 DEG C, add a cover the piece of sack on thing heap surface.
6. the preparation method of a kind of black tea as claimed in claim 1, is characterized in that: the time of kneading again in described step e is 4-6min.
7. the preparation method of a kind of black tea as claimed in claim 1, is characterized in that: the drying machine drying temperature in described step g is 109-111 DEG C, controls water content of tea less than 13%.
8. the preparation method of a kind of black tea as claimed in claim 1, is characterized in that: the spontaneous fermentation time in described step h is at least 3 years.
9. the preparation method of a kind of black tea as described in claim 1 or 7, it is characterized in that: described drying machine drying in two stages, comprise the first baking stage and dry the stage again, wherein just dry stage control water content of tea less than 30%, dry stage dryer conveyer belt speed again and slow down and control water content of tea less than 13%.
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Cited By (8)
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| CN105309656A (en) * | 2015-11-06 | 2016-02-10 | 益阳胜希机械设备制造有限公司 | Green tea and dark tea crude making production line suitable for single-story workshops |
| CN105325595A (en) * | 2015-11-18 | 2016-02-17 | 会同瑞春茶业有限公司 | Preparation process of wild fu brick black tea |
| CN105613812A (en) * | 2016-03-02 | 2016-06-01 | 四川瀚源有机茶业有限公司 | Charcoal-flavored black tea making method |
| CN106306131A (en) * | 2016-08-22 | 2017-01-11 | 四川雅安全义茶树花科技有限公司 | Processing technology of Tibetan tea |
| CN106720554A (en) * | 2016-12-27 | 2017-05-31 | 湖北星梦茶业股份有限公司 | A kind of preparation method of black tea |
| CN108782788A (en) * | 2017-05-05 | 2018-11-13 | 湄潭县正贤茶叶有限公司 | A kind of rough machined preparation method of black tea |
| CN108850324A (en) * | 2017-05-08 | 2018-11-23 | 湖南九春农业科技发展有限公司 | A kind of manufacture craft of mulberry leaf dark green tea |
| CN115191494A (en) * | 2022-07-15 | 2022-10-18 | 马边高山茶叶有限公司 | Convenient and quick production process of high-quality dark tea and dark tea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309656A (en) * | 2015-11-06 | 2016-02-10 | 益阳胜希机械设备制造有限公司 | Green tea and dark tea crude making production line suitable for single-story workshops |
| CN105325595A (en) * | 2015-11-18 | 2016-02-17 | 会同瑞春茶业有限公司 | Preparation process of wild fu brick black tea |
| CN105613812A (en) * | 2016-03-02 | 2016-06-01 | 四川瀚源有机茶业有限公司 | Charcoal-flavored black tea making method |
| CN106306131A (en) * | 2016-08-22 | 2017-01-11 | 四川雅安全义茶树花科技有限公司 | Processing technology of Tibetan tea |
| CN106720554A (en) * | 2016-12-27 | 2017-05-31 | 湖北星梦茶业股份有限公司 | A kind of preparation method of black tea |
| CN108782788A (en) * | 2017-05-05 | 2018-11-13 | 湄潭县正贤茶叶有限公司 | A kind of rough machined preparation method of black tea |
| CN108850324A (en) * | 2017-05-08 | 2018-11-23 | 湖南九春农业科技发展有限公司 | A kind of manufacture craft of mulberry leaf dark green tea |
| CN115191494A (en) * | 2022-07-15 | 2022-10-18 | 马边高山茶叶有限公司 | Convenient and quick production process of high-quality dark tea and dark tea |
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