CN104814168A - A preparation method of high aroma-type Keemun black tea - Google Patents
A preparation method of high aroma-type Keemun black tea Download PDFInfo
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Abstract
The present invention discloses a preparation method of high aroma-type Keemun black tea. The method comprises the following steps: 1) picking; 2) initial withering; 3) rocking green (2 times): initial rocking green is performed by a rocking green machine with a rocking speed of 8-12 r/min for 40-80 seconds; then fresh tea leaves are put in a spreading green room with a temperature maintained at 20-25 DEG C for 2-3 hours until green grass smell is sent out, moisture of tender stems is redistributed to the leaf surfaces through veins, and leaf texture is re-hardened; then additional rocking green is carried out by the rocking green machine with the rocking speed of 15-20 r/min for 80-150 seconds; and then the fresh tea leaves are put in the spreading green room again with the temperature maintained at 20-25 DEG C for 4-6 hours until leaf margins develop red stains, and flower and fruit aromas are sent out; 4) additional withering; 5) rolling; 6) fermenting; and 7) drying. A beneficial effect of the method is that the method combines rocking green technology of Olong tea and withering technology in production processes of the Keemun black tea, thereby obtaining the high aroma-type Keemun black tea.
Description
Technical field
The present invention relates to Keemun black tea preparation method technical field, be specifically related to a kind of preparation method of high-perfume type Keemun black tea.
Background technology
Keemun black tea, Chinese history well-known tea.Famous black tea fine work, is called for short keemun, originate in Qimen, Anhui Province, to the east of, Guichi (modern Chizhou City), Shitai County, Yixian County, and the Fuliang one in Jiangxi is with." the special beautiful and fragrant flowers absolutely in keemun, the high-quality slender joss stick only door of clean fame." Keemun black tea is superfine product in black tea, enjoying high reputation, is the favourite drink of Queen of England and royal family, high-quality slender joss stick good reputation, and fragrant name widely spreads, laudatory title " beautiful and fragrant flowers ", " black tea queen ".
Flourish along with China's tea industry, the exploitation of high-quality tea more and more comes into one's own.In recent years, China's black tea there occurs new change on the basis of traditional congou tea, have developed a collection of innovative technology type congou tea product (as Jin Junmei, silver-colored fine horse eyebrow, Tianshan Mountains is red, Wuyi is red, Xinyang is red), and by strengthening standard of plucking, screening the scope that the modes such as special tea tree breed resource expand black tea kind, make black tea product present the impetus of " a hundred flowers blossom ".This batch of black tea, by the combination of multiple tea process technology, profile is better than conventional black, and soup look more red is gorgeous bright, and give off a strong fragrance lasting, type is enriched, and has the different flavor such as fruital, honey perfume, Lan Xiang, Gui Xiang, chestunt flavour; Except continuing dense, strong, the fresh feature of maintenance, each different leaf kind also has the flavour of its uniqueness, and such as great Ye congou tea is fresh refreshing dense, has sweet rhythm milli fragrant; Middle period congou tea is fresh refreshing mellow, has the sweet rhythm fragrance of a flower; Leaflet congou tea is fresh refreshing sweet and pure, and its perfume (or spice) is finer and smoother elegant.
Zhang Jing, Xu Zhongxi is applied in the process of congou tea by shaking young worker's skill, young worker's skill of shaking of oolong tea applies in traditional congou tea process by test, prepare high-perfume type high-quality congou tea, make it possess features such as " fragrance height are long, and the fragrance of a flower is strong fragrant; the glow of soup look, band gold ring; flavour alcohol is felt well, and root of Ford Metalleaf is bright ", thus explore a set of congou tea new process for processing.The inadequate distinct issues of fragrance of Keemun black tea, are never resolved.Application technique scheme can not solve this problem.
Summary of the invention
The object of this invention is to provide a kind of preparation method of high-perfume type Keemun black tea.The technical scheme that the present invention realizes above-mentioned purpose is as follows:
A preparation method for high-perfume type Keemun black tea, comprises the following steps:
1) pluck: the fresh leaf of sweet oak leaf kind tealeaves one bud two, three leaf;
2) once wither: wither to fresh leaf loss of weight 5 ~ 10%;
3) green grass or young crops is shaken: divide and shake green grass or young crops 2 times, vibration machine shakes green grass or young crops first, rotating speed 8 ~ 12r/min, 40 ~ 80 seconds time; Then put between the green grass or young crops of stand, temperature keeps 20 ~ 25 DEG C, 2 ~ 3 hours; Treat that green grass gas distributes, the moisture in tender stem is by vein redistribution to blade face, and the food value of leaf is again hardening; Carry out vibration machine secondary afterwards and shake green grass or young crops, rotating speed 15 ~ 20r/min, 80 ~ 150 seconds time; Put between the green grass or young crops of stand, temperature keeps 20 ~ 25 DEG C, 4 ~ 6 hours again; Until leaf margin red stain, distribute flowers and fruits perfume (or spice);
4) secondary withers: put into withering trough wither to moisture content 56% ~ 60% by shaking the fresh leaf after green grass or young crops;
5) knead: knead temperature 20 ~ 24 DEG C, withering leaf relative humidity 70 ~ 80%, throw leaf amount and reach nature bucketful shape, do not pressurize and knead 35min, light pressure 10min, pine pressure 5min, weight 15min, pine pressure 10min, pressurization is by light, and heavy, light principle is carried out, cell crashing ratio more than 90%, rolled twig rate more than 85%;
6) ferment: the fresh leaf after kneading puts into clean fermentation box, send into fermenting cellar fermentation, temperature 24 ~ 28 DEG C, relative humidity more than 95%, leaf-spreading thickness 6 ~ 8cm, 2 ~ 3.5 hours time, treats that leaf look transfers Huang Hong to, green grass gas disappears, and gives out flowers and fruits fragrance, fermentation ends;
7) dry: dry at twice, once, gross fire temperature is 110 ~ 120 DEG C in middle airing moisture regain, leaf-spreading thickness 1 ~ 2cm, is dried to moisture content 20 ~ 30%, then airing 30 ~ 45 minutes, foot fiery temperature 90 ~ 100 DEG C, leaf-spreading thickness 3 ~ 4cm, is dried to tealeaves moisture content about 6%.
Preferably, because the object of the invention is to prepare High-aroma black tea, all equipment affecting fragrance all will reduce or need not; Described step 2) in adopt wooden withering trough wither.Be more preferably, described step 3) the bamboo vibration machine of middle employing.
The invention has the beneficial effects as follows and young worker's skill of shaking of oolong tea is combined with withering in Keemun black tea manufacture craft, obtain a kind of Keemun black tea of high-perfume type.
Detailed description of the invention
The present invention's vibration machine used is Anxi County in Fujian Province Yong Feng Machinery Co., Ltd. YF-6CYQT-90 type vibration machine
The preparation of embodiment 1, a kind of high-perfume type Keemun black tea
A preparation for high-perfume type Keemun black tea, comprises the following steps:
1) pluck: the fresh leaf of sweet oak leaf kind tealeaves one bud two, three leaf;
2) once wither: wither to fresh leaf loss of weight 5%;
3) green grass or young crops is shaken: divide and shake green grass or young crops 2 times, vibration machine shakes green grass or young crops first, rotating speed 8r/min, 40 seconds time; Then put between the green grass or young crops of stand, temperature keeps 20 DEG C, 2 ~ 3 hours; Treat that green grass gas distributes, the moisture in tender stem is by vein redistribution to blade face, and the food value of leaf is again hardening; Carry out vibration machine secondary afterwards and shake green grass or young crops, rotating speed 15r/min, 80 seconds time; Put between the green grass or young crops of stand, temperature keeps 20 DEG C, 4 ~ 6 hours again; Until leaf margin red stain, distribute flowers and fruits perfume (or spice);
4) secondary withers: put into withering trough wither to moisture content 56% ~ 60% by shaking the fresh leaf after green grass or young crops;
5) knead: knead temperature 20 DEG C, withering leaf relative humidity 70%, throw leaf amount and reach nature bucketful shape, do not pressurize and knead 35min, light pressure 10min, pine pressure 5min, weight 15min, pine pressure 10min, pressurization is by light, and heavy, light principle is carried out, cell crashing ratio more than 85%, rolled twig rate more than 80%;
6) ferment: the fresh leaf after kneading puts into clean fermentation box, send into fermenting cellar fermentation, temperature 24 DEG C, relative humidity more than 95%, leaf-spreading thickness 6cm, 2 ~ 3.5 hours time, treats that leaf look transfers Huang Hong to, green grass gas disappears, and gives out flowers and fruits fragrance, fermentation ends;
7) dry: dry at twice, once, gross fire temperature is 110 DEG C, and leaf-spreading thickness 1cm is dried to moisture content 20%, then airing 30 minutes in middle airing moisture regain, and foot fiery temperature 90 DEG C, leaf-spreading thickness 3cm, is dried to tealeaves moisture content about 6%.
The preparation of embodiment 2, a kind of high-perfume type Keemun black tea
A preparation for high-perfume type Keemun black tea, comprises the following steps:
1) pluck: the fresh leaf of sweet oak leaf kind tealeaves one bud two, three leaf;
2) once wither: wither to fresh leaf loss of weight 10%;
3) green grass or young crops is shaken: divide and shake green grass or young crops 2 times, vibration machine shakes green grass or young crops first, rotating speed 12r/min, 80 seconds time; Then put between the green grass or young crops of stand, temperature keeps 25 DEG C, 2 ~ 3 hours; Treat that green grass gas distributes, the moisture in tender stem is by vein redistribution to blade face, and the food value of leaf is again hardening; Carry out vibration machine secondary afterwards and shake green grass or young crops, rotating speed 20r/min, 150 seconds time; Put between the green grass or young crops of stand, temperature keeps 25 DEG C, 4 ~ 6 hours again; Until leaf margin red stain, distribute flowers and fruits perfume (or spice);
4) secondary withers: put into withering trough wither to moisture content 56% ~ 60% by shaking the fresh leaf after green grass or young crops;
5) knead: knead temperature 24 DEG C, withering leaf relative humidity 80%, throw leaf amount and reach nature bucketful shape, do not pressurize and knead 35min, light pressure 10min, pine pressure 5min, weight 15min, pine pressure 10min, pressurization is by light, and heavy, light principle is carried out, cell crashing ratio more than 90%, rolled twig rate more than 85%;
6) ferment: the fresh leaf after kneading puts into clean fermentation box, send into fermenting cellar fermentation, temperature 28 DEG C, relative humidity more than 95%, leaf-spreading thickness 8cm, 2 ~ 3.5 hours time, treats that leaf look transfers Huang Hong to, green grass gas disappears, and gives out flowers and fruits fragrance, fermentation ends;
7) dry: dry at twice, once, gross fire temperature is 120 DEG C, and leaf-spreading thickness 2cm is dried to moisture content 30%, then airing 30 ~ 45 minutes in middle airing moisture regain, and foot fiery temperature 100 DEG C, leaf-spreading thickness 4cm, is dried to tealeaves moisture content about 6%.
The preparation of embodiment 3, a kind of high-perfume type Keemun black tea
A preparation for high-perfume type Keemun black tea, comprises the following steps:
1) pluck: the fresh leaf of sweet oak leaf kind tealeaves one bud two, three leaf;
2) once wither: wither to fresh leaf loss of weight 7%;
3) green grass or young crops is shaken: divide and shake green grass or young crops 2 times, vibration machine shakes green grass or young crops first, rotating speed 10r/min, 60 seconds time; Then put between the green grass or young crops of stand, temperature keeps 22-24 DEG C, 2 ~ 3 hours; Treat that green grass gas distributes, the moisture in tender stem is by vein redistribution to blade face, and the food value of leaf is again hardening; Carry out vibration machine secondary afterwards and shake green grass or young crops, rotating speed 20r/min, 100 seconds time; Put between the green grass or young crops of stand, temperature keeps 22-24 DEG C, 4 ~ 6 hours again; Until leaf margin red stain, distribute flowers and fruits perfume (or spice);
4) secondary withers: put into withering trough wither to moisture content 60% by shaking the fresh leaf after green grass or young crops;
5) knead: knead temperature 20 DEG C, withering leaf relative humidity 70%, throw leaf amount and reach nature bucketful shape, do not pressurize and knead 35min, light pressure 10min, pine pressure 5min, weight 15min, pine pressure 10min, pressurization is by light, and heavy, light principle is carried out, cell crashing ratio more than 90%, rolled twig rate more than 85%;
6) ferment: the fresh leaf after kneading puts into clean fermentation box, send into fermenting cellar fermentation, temperature 25 DEG C, relative humidity more than 95%, leaf-spreading thickness 8cm, 2 ~ 3.5 hours time, treats that leaf look transfers Huang Hong to, green grass gas disappears, and gives out flowers and fruits fragrance, fermentation ends;
7) dry: dry at twice, once, gross fire temperature is 110 DEG C, and leaf-spreading thickness 1 ~ 2cm is dried to moisture content 30%, then airing 30 ~ 45 minutes in middle airing moisture regain, and foot fiery temperature 90 DEG C, leaf-spreading thickness 4cm, is dried to tealeaves moisture content about 6%.
The Keemun black tea inclusion of embodiment 4 embodiment 1 ~ 3 preparation measures
Internal substance measures and samples according to (GB8302-87) method; Baking oven constant weight method (GB8304-87) is adopted to measure Measuring Moisture Content of Tea content; Full dose method (GB8305-87) is adopted to measure water extraction content; Tartaric acid iron colorimetric method (GB8313-87) is adopted to measure polyphenol content; Ninhydrin colorimetry (GB8314-87) is adopted to measure amino acid content; Adopt Vanillin colorimetric method for determining catechin content; The content of theaflavin, thearubigin and theabrownin is measured with systematic analytic method (GB8312-87).
The comparison of Keemun black tea Contents of Main Components prepared by embodiment 1 ~ 3
The Keemun black tea sensory evaluation of embodiment 5 embodiment 1 ~ 3 preparation
Sensory evaluation, by the sampling of GB8320-87 regulation, selects 5 indexs at the bottom of profile, soup look, fragrance, flavour, leaf, adopts password to evaluate mode, comments tea teacher to be weighted scoring by 3.
Keemun black tea results of sensory evaluation prepared by embodiment 1 ~ 3
Claims (4)
1. a preparation method for high-perfume type Keemun black tea, comprises the following steps:
1) pluck: the fresh leaf of sweet oak leaf kind tealeaves one bud two, three leaf;
2) once wither: wither to fresh leaf loss of weight 5 ~ 10%;
3) green grass or young crops is shaken: divide and shake green grass or young crops 2 times, vibration machine shakes green grass or young crops first, rotating speed 8 ~ 12r/min, 40 ~ 80 seconds time; Then put between the green grass or young crops of stand, temperature keeps 20 ~ 25 DEG C, 2 ~ 3 hours; Treat that green grass gas distributes, the moisture in tender stem is by vein redistribution to blade face, and the food value of leaf is again hardening; Carry out secondary afterwards and shake green grass or young crops, rotating speed 15 ~ 20r/min, 80 ~ 150 seconds time; Put between the green grass or young crops of stand, temperature keeps 20 ~ 25 DEG C, 4 ~ 6 hours again; Until leaf margin red stain, flowers and fruits perfume (or spice) distributes;
4) secondary withers: put into withering trough wither to moisture content 56% ~ 60% by shaking the fresh leaf after green grass or young crops;
5) knead: knead temperature 20 ~ 24 DEG C, withering leaf relative humidity 70 ~ 80%, throw leaf amount and reach nature bucketful shape, do not pressurize and knead 35min, light pressure 10min, pine pressure 5min, weight 15min, pine pressure 10min, pressurization is undertaken by " light, heavy, light " principle, cell crashing ratio more than 90%, rolled twig rate more than 85%;
6) ferment: the fresh leaf after kneading puts into clean fermentation box, send into fermenting cellar fermentation, temperature 24 ~ 28 DEG C, relative humidity more than 95%, leaf-spreading thickness 6 ~ 8cm, 2 ~ 3.5 hours time, treats that leaf look transfers Huang Hong to, green grass gas disappears, and gives out flowers and fruits fragrance, fermentation ends;
7) dry: dry at twice, once, gross fire temperature is 110 ~ 120 DEG C in middle airing moisture regain, leaf-spreading thickness 1 ~ 2cm, is dried to moisture content 20 ~ 30%, then airing 30 ~ 45 minutes, foot fiery temperature 90 ~ 100 DEG C, leaf-spreading thickness 3 ~ 4cm, is dried to tealeaves moisture content about 6%.
2. the preparation method of high-perfume type Keemun black tea as claimed in claim 1, is characterized in that: described step 2) in adopt wooden withering trough to wither.
3. the preparation method of high-perfume type Keemun black tea as claimed in claim 1, is characterized in that: described step 3) shake in green grass or young crops and adopt bamboo vibration machine.
4. a Keemun black tea as arbitrary in claims 1 to 3 as described in high-perfume type Keemun black tea preparation method obtain.
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| CN105341193A (en) * | 2015-11-06 | 2016-02-24 | 广西南亚热带农业科学研究所 | Preparation method of sunned unfermented Pu'er tea |
| CN105341192A (en) * | 2015-11-06 | 2016-02-24 | 广西南亚热带农业科学研究所 | Preparation method of golden peony white tea |
| CN105341191A (en) * | 2015-11-06 | 2016-02-24 | 广西南亚热带农业科学研究所 | Preparation method of golden peony black tea |
| CN106359697A (en) * | 2016-08-25 | 2017-02-01 | 安徽省祁门县祁红茶业有限公司 | Preparation method of strip-type Keemun black tea |
| CN106937683A (en) * | 2017-04-28 | 2017-07-11 | 刘田甜 | A kind of black tea processing technology |
| CN108077463A (en) * | 2017-11-28 | 2018-05-29 | 贵州黔创惠农业科技有限公司 | The processing technology of black tea and the black tea using the processing technology |
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| CN109566774A (en) * | 2018-11-26 | 2019-04-05 | 安徽省抱儿钟秀茶业股份有限公司 | A kind of black tea machining production method |
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| CN110742143A (en) * | 2019-12-04 | 2020-02-04 | 安徽省祁门县祁红茶业有限公司 | Preparation method of rose-flavor Keemun black tea |
| CN112042774A (en) * | 2020-10-12 | 2020-12-08 | 安徽省林业调查规划院(安徽省森林资源监测中心) | Processing method of scented strip-shaped Keemun black tea |
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| CN105341193A (en) * | 2015-11-06 | 2016-02-24 | 广西南亚热带农业科学研究所 | Preparation method of sunned unfermented Pu'er tea |
| CN105341192A (en) * | 2015-11-06 | 2016-02-24 | 广西南亚热带农业科学研究所 | Preparation method of golden peony white tea |
| CN105341191A (en) * | 2015-11-06 | 2016-02-24 | 广西南亚热带农业科学研究所 | Preparation method of golden peony black tea |
| CN106359697A (en) * | 2016-08-25 | 2017-02-01 | 安徽省祁门县祁红茶业有限公司 | Preparation method of strip-type Keemun black tea |
| CN106937683A (en) * | 2017-04-28 | 2017-07-11 | 刘田甜 | A kind of black tea processing technology |
| CN108077463A (en) * | 2017-11-28 | 2018-05-29 | 贵州黔创惠农业科技有限公司 | The processing technology of black tea and the black tea using the processing technology |
| CN108902375A (en) * | 2018-08-07 | 2018-11-30 | 贵州钾天下茶业有限公司 | A kind of processing method of fragrant black tea cake |
| CN108902375B (en) * | 2018-08-07 | 2021-11-26 | 贵州钾天下茶业有限公司 | Processing method of flower-flavor black tea cake |
| CN109566774A (en) * | 2018-11-26 | 2019-04-05 | 安徽省抱儿钟秀茶业股份有限公司 | A kind of black tea machining production method |
| CN109480001A (en) * | 2019-01-19 | 2019-03-19 | 崔彩霞 | A kind of preparation method of high-perfume type black tea |
| CN109757571A (en) * | 2019-03-18 | 2019-05-17 | 字联铭 | A kind of production method of ripe fragrant clear moistening type Yunnan black tea tea |
| CN110074215A (en) * | 2019-04-26 | 2019-08-02 | 安徽省祁门红茶发展有限公司 | A kind of preparation method of high-perfume type Keemun black tea |
| CN110178928A (en) * | 2019-05-08 | 2019-08-30 | 西咸新区茯茶镇茶业有限公司 | A kind of preparation method of keemun Fu jasmine tea |
| CN110214828A (en) * | 2019-06-27 | 2019-09-10 | 福建省紫葵生态农林科技股份有限公司 | The production method of Qimen sweet oak leaf kind beauty's tea |
| CN110742143A (en) * | 2019-12-04 | 2020-02-04 | 安徽省祁门县祁红茶业有限公司 | Preparation method of rose-flavor Keemun black tea |
| CN112042774A (en) * | 2020-10-12 | 2020-12-08 | 安徽省林业调查规划院(安徽省森林资源监测中心) | Processing method of scented strip-shaped Keemun black tea |
| CN113142354A (en) * | 2021-04-27 | 2021-07-23 | 山西省农业科学院经济作物研究所 | Day lily tea making process and making device |
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Denomination of invention: A Preparation Method of High Aroma Qimen Black Tea Effective date of registration: 20230515 Granted publication date: 20180814 Pledgee: Qimen Anhui rural commercial bank Limited by Share Ltd. Pledgor: ANHUI QIMEN COUNTY QIHONG TEA Co.,Ltd. Registration number: Y2023980040555 |