CN104996603A - Black tea and preparation method thereof - Google Patents

Black tea and preparation method thereof Download PDF

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Publication number
CN104996603A
CN104996603A CN201410332465.7A CN201410332465A CN104996603A CN 104996603 A CN104996603 A CN 104996603A CN 201410332465 A CN201410332465 A CN 201410332465A CN 104996603 A CN104996603 A CN 104996603A
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CN
China
Prior art keywords
time
spreading
kneading
tealeaves
preparation
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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.)
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Application number
CN201410332465.7A
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Chinese (zh)
Inventor
张国良
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Qixiangyuan Tea Co Ltd
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Anhui Qixiangyuan Tea Co Ltd
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Publication date
Application filed by Anhui Qixiangyuan Tea Co Ltd filed Critical Anhui Qixiangyuan Tea Co Ltd
Priority to CN201410332465.7A priority Critical patent/CN104996603A/en
Publication of CN104996603A publication Critical patent/CN104996603A/en
Withdrawn legal-status Critical Current

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Abstract

The invention discloses black tea and a preparation method thereof. A finished product is obtained by carrying out withering, rolling, ball-breaking, secondary rolling, fermenting, primary drying and secondary drying on tea leaves. Moreover, a spreading and cooling step is further carried out after the step of primary drying and a spreading and cooling step and a fragrance enhancing step are carried out after the step of secondary spreading and cooling. The black tea disclosed by the invention is high in nutritional value, and the obtained black tea is free of pollution and additives. The tea leaves are bright red and bright in liquor color, fragrant and lasting in aroma and mellow and thick in taste.

Description

A kind of black tea and preparation method thereof
Technical field
The present invention relates to a kind of preparation method of tealeaves, particularly relate to a kind of black tea and preparation method thereof.
Background technology
Black tea can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and strong cardiac function.Prevent disease aspect: the antimicrbial power of black tea is strong, gargling with black tea can the flu that causes of anti-filterable virus, and prevention decayed tooth and food poisoning, reduce blood glucose value and hypertension.American heart association once showed that black tea was the conclusion of " be rich in and can eliminate free radical, have one of beverage of the flavone compound of scavenging activity, the incidence of disease of miocardial infarction can be made to reduce ".Develop that one is of high nutritive value for this reason, the mellow black tea of taste and preparation method thereof.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of and be of high nutritive value, black tea that taste is mellow.
In order to solve the problem, technical scheme of the present invention is a kind of black tea and preparation method thereof, and its preparation process is as follows,
1) wither, pluck the fresh leaf of sizableness and spread on bamboo mat by the thickness of 6 ~ 8cm, and by In Shade for bamboo mat airing, the airing time is 20 ~ 30h, wilting water content is 50 ~ 60%;
2) knead, sent into by the tealeaves after airing in kneading machine and carry out kneading process and kneading into strips, appropriateness kneads tea delivery juice, until tea juice occurs and do not become tear drop to flow out, the time of kneading is 0.5 ~ 0.8h;
3) deblock, the tealeaves kneaded is sent into deblocking machine and deblocks;
4) secondary is kneaded, and is again sent in kneading machine by the tealeaves deblocked and kneads, and the time of kneading is 10 ~ 20min;
5) ferment, the tealeaves after being kneaded by secondary is sent in fermenting cellar and is fermented, and be placed on by tea spreading on bamboo mat, spreading thickness is 6 ~ 8cm, and fermenting cellar temperature is 24 ~ 26 DEG C, and relative humidity is 90%, and fermentation time is 6 ~ 8h;
6) dry, tealeaves after fermentation is sent into drying machine and carry out drying process, adopt redrying process, temperature dry is for the first time 115 ~ 125 DEG C, time is 10 ~ 15min, second time baking temperature is 85 ~ 95 DEG C, and the time is 3 ~ 5min, is collected and can obtain finished product by the dried tealeaves of second time.
Further, described step 2) in the time of kneading be 0.5h, mode of kneading first adopts steady pressure, and pressurize 15min subsequently, decompression 10min, pressurization 15min, decompression 10min.
Further, described step 3) be provided with afterwards and spread step out, put open for the tea spreading deblocked, the time of spreading placement out is 10 ~ 15min.
Further, described step 5) in first time drying after also carry out spreading for cooling process, the spreading for cooling time is 30min.
Further, described step 5) in second time drying after also carry out spreading for cooling process, the spreading for cooling time is 20min, then carries out Titian process.
Beneficial effect of the present invention: adopt being of high nutritive value of preparing of said method, obtain black tea pollution-free, additive-free, tealeaves soup look scarlet bright, fragrance delicate fragrance is lasting, taste is aromatic dense.
Detailed description of the invention
Embodiment 1
Pluck the fresh leaf 50kg of sizableness to spread on bamboo mat by the thickness of 6cm, and by In Shade for bamboo mat airing, the airing time is 20h, wilting water content is 55 ~ 60%; Tealeaves after airing is sent in kneading machine and carry out kneading process and kneading into strips, appropriateness kneads tea delivery juice, until tea juice occurs and does not become tear drop to flow out, the time of kneading is 0.5h, and mode of kneading first adopts steady pressure, and pressurize 15min subsequently, decompression 10min, pressurization 15min, decompression 10min, finally draws the tealeaves kneaded; The tealeaves kneaded is sent into deblocking machine deblock; Again sent in kneading machine by the tealeaves deblocked and knead, the time of kneading is 10min, and then put open for the tea spreading deblocked, the time of spreading placement out is 10min; Tealeaves after being kneaded by secondary is sent in fermenting cellar and is fermented, and be placed on by tea spreading on bamboo mat, spreading thickness is 6cm, and fermenting cellar temperature is 24 DEG C, and relative humidity is 90%, and fermentation time is 6 ~ 8h; Tealeaves after fermentation is sent into drying machine and carry out drying process, adopt redrying process, temperature dry is for the first time 115 DEG C, and the time is 10min, also spreading for cooling process is carried out after first time drying, the spreading for cooling time is 30min, and second time baking temperature is 85 DEG C, and the time is 3min, also spreading for cooling process is carried out after second time drying, the spreading for cooling time is 20min, carries out Titian process subsequently, is collected and can obtain finished product by the dried tealeaves of second time.
Embodiment 2
Pluck the fresh leaf 60kg of sizableness to spread on bamboo mat by the thickness of 7cm, and by In Shade for bamboo mat airing, the airing time is 25h, wilting water content is 50 ~ 60%; Tealeaves after airing is sent in kneading machine and carry out kneading process and kneading into strips, appropriateness kneads tea delivery juice, until tea juice occurs and does not become tear drop to flow out, the time of kneading is 0.5h, and mode of kneading first adopts steady pressure, and pressurize 15min subsequently, decompression 10min, pressurization 15min, decompression 10min, finally draws the tealeaves kneaded; The tealeaves kneaded is sent into deblocking machine deblock; Again sent in kneading machine by the tealeaves deblocked and knead, the time of kneading is 15min, and then put open for the tea spreading deblocked, the time of spreading placement out is 15min; Tealeaves after being kneaded by secondary is sent in fermenting cellar and is fermented, and be placed on by tea spreading on bamboo mat, spreading thickness is 7cm, and fermenting cellar temperature is 25 DEG C, and relative humidity is 90%, and fermentation time is 7h; Tealeaves after fermentation is sent into drying machine and carry out drying process, adopt redrying process, temperature dry is for the first time 120 DEG C, and the time is 12min, also spreading for cooling process is carried out after first time drying, the spreading for cooling time is 30min, and second time baking temperature is 90 DEG C, and the time is 4min, also spreading for cooling process is carried out after second time drying, the spreading for cooling time is 20min, carries out Titian process subsequently, is collected and can obtain finished product by the dried tealeaves of second time.
Embodiment 3
Pluck the fresh leaf of sizableness to spread on bamboo mat by the thickness of 8cm, and by In Shade for bamboo mat airing, the airing time is 30h, wilting water content is 50 ~ 60%; Tealeaves after airing is sent in kneading machine and carry out kneading process and kneading into strips, appropriateness kneads tea delivery juice, until tea juice occurs and does not become tear drop to flow out, the time of kneading is 0.5h, and mode of kneading first adopts steady pressure, and pressurize 15min subsequently, decompression 10min, pressurization 15min, decompression 10min, finally draws the tealeaves kneaded; The tealeaves kneaded is sent into deblocking machine deblock; Again sent in kneading machine by the tealeaves deblocked and knead, the time of kneading is 10 ~ 20min, and then put open for the tea spreading deblocked, the time of spreading placement out is 10 ~ 15min; Tealeaves after being kneaded by secondary is sent in fermenting cellar and is fermented, and be placed on by tea spreading on bamboo mat, spreading thickness is 8cm, and fermenting cellar temperature is 26 DEG C, and relative humidity is 90%, and fermentation time is 8h; Tealeaves after fermentation is sent into drying machine and carry out drying process, adopt redrying process, temperature dry is for the first time 125 DEG C, and the time is 15min, also spreading for cooling process is carried out after first time drying, the spreading for cooling time is 30min, and second time baking temperature is 95 DEG C, and the time is 5min, also spreading for cooling process is carried out after second time drying, the spreading for cooling time is 20min, carries out Titian process subsequently, is collected and can obtain finished product by the dried tealeaves of second time.
Above three embodiments of the present invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.

Claims (5)

1. black tea and preparation method thereof, is characterized in that, its preparation process is as follows,
1) wither, pluck the fresh leaf of sizableness and spread on bamboo mat by the thickness of 6 ~ 8cm, and by In Shade for bamboo mat airing, the airing time is 20 ~ 30h, wilting water content is 50 ~ 60%;
2) knead, sent into by the tealeaves after airing in kneading machine and carry out kneading process and kneading into strips, appropriateness kneads tea delivery juice, until tea juice occurs and do not become tear drop to flow out, the time of kneading is 0.5 ~ 0.8h;
3) deblock, the tealeaves kneaded is sent into deblocking machine and deblocks;
4) secondary is kneaded, and is again sent in kneading machine by the tealeaves deblocked and kneads, and the time of kneading is 10 ~ 20min;
5) ferment, the tealeaves after being kneaded by secondary is sent in fermenting cellar and is fermented, and be placed on by tea spreading on bamboo mat, spreading thickness is 6 ~ 8cm, and fermenting cellar temperature is 24 ~ 26 DEG C, and relative humidity is 90%, and fermentation time is 6 ~ 8h;
6) dry, tealeaves after fermentation is sent into drying machine and carry out drying process, adopt redrying process, temperature dry is for the first time 115 ~ 125 DEG C, time is 10 ~ 15min, second time baking temperature is 85 ~ 95 DEG C, and the time is 3 ~ 5min, is collected and can obtain finished product by the dried tealeaves of second time.
2. a kind of black tea according to claim 1 and preparation method thereof, is characterized in that, described step 2) in the time of kneading be 0.5h, mode of kneading first adopts steady pressure, and pressurize 15min subsequently, decompression 10min, pressurization 15min, decompression 10min.
3. a kind of black tea according to claim 2 and preparation method thereof, is characterized in that, described step 3) be provided with afterwards and spread step out, put open for the tea spreading deblocked, the time of spreading placement out is 10 ~ 15min.
4. a kind of black tea according to claim 3 and preparation method thereof, is characterized in that, described step 5) in first time drying after also carry out spreading for cooling process, the spreading for cooling time is 30min.
5. a kind of black tea according to claim 4 and preparation method thereof, is characterized in that, described step 5) in second time drying after also carry out spreading for cooling process, the spreading for cooling time is 20min, then carries out Titian process.
CN201410332465.7A 2014-07-11 2014-07-11 Black tea and preparation method thereof Withdrawn CN104996603A (en)

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Application Number Priority Date Filing Date Title
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105360367A (en) * 2015-11-30 2016-03-02 泸州市天绿茶厂 Production method of black tea
CN105394221A (en) * 2015-12-03 2016-03-16 广东省农业科学院饮用植物研究所 Black tea and preparation method thereof
CN105638962A (en) * 2016-02-01 2016-06-08 广西昭平县凝香翠茶厂 Preparation technique for liquorice root black tea
CN106106869A (en) * 2016-06-28 2016-11-16 广西西林京桂古道茶业有限公司 A kind of floral type black kung fu tea automatic production process
CN108925670A (en) * 2018-09-19 2018-12-04 广东省农业科学院茶叶研究所 Twisting device and rub method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103229860A (en) * 2013-05-02 2013-08-07 贵州贵茶有限公司 Making process of black tea
CN103583724A (en) * 2013-11-18 2014-02-19 普洱市孟连行健普洱茶开发有限公司 Black tea and preparation process thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103229860A (en) * 2013-05-02 2013-08-07 贵州贵茶有限公司 Making process of black tea
CN103583724A (en) * 2013-11-18 2014-02-19 普洱市孟连行健普洱茶开发有限公司 Black tea and preparation process thereof

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105360367A (en) * 2015-11-30 2016-03-02 泸州市天绿茶厂 Production method of black tea
CN105394221A (en) * 2015-12-03 2016-03-16 广东省农业科学院饮用植物研究所 Black tea and preparation method thereof
CN105394221B (en) * 2015-12-03 2019-11-01 广东鸿雁茶业有限公司 Black tea and preparation method thereof
CN105638962A (en) * 2016-02-01 2016-06-08 广西昭平县凝香翠茶厂 Preparation technique for liquorice root black tea
CN106106869A (en) * 2016-06-28 2016-11-16 广西西林京桂古道茶业有限公司 A kind of floral type black kung fu tea automatic production process
CN108925670A (en) * 2018-09-19 2018-12-04 广东省农业科学院茶叶研究所 Twisting device and rub method
CN108925670B (en) * 2018-09-19 2023-06-23 广东翔顺象窝禅茶有限公司 Twisting device and twisting method

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