CN105104619B - A kind of manufacture craft of jujube black tea - Google Patents
A kind of manufacture craft of jujube black tea Download PDFInfo
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Abstract
The invention discloses a kind of manufacture crafts of jujube black tea, comprising the following steps: a kind of manufacture craft of jujube black tea, it is characterised in that the following steps are included: leaf picking；It withers；It rubs；One time fermentation；First drying；Secondary fermentation after jujube is fumigated 5-7min with steam, is mixed with tealeaves rapidly, and pile fermentation carries out secondary fermentation, and jujube and tea screening come after fermentation；Secondary drying；Tealeaves is mixed with jujube: in closed air conditioning chamber, by tealeaves and jujube by the alternate tiling of one layer of one layer of jujube of tealeaves, covering one layer of wet gauze on face, the weight ratio of tealeaves and jujube is 4-5: 1, and at 35-45 DEG C, the time is 1-2 days for temperature control；Tealeaves and jujube airing: selection ventilation, clean place, airing tealeaves and jujube, time 5-8h；It dries three times.The jujube black tea tea perfume and jujube are aromatic strongly fragrant, and repeatedly brew the sweet fragrance for still remaining with jujube.
Description
Technical field
The present invention relates to black tea production field, especially a kind of manufacture craft of jujube black tea.
Background technique
Black tea belongs to full fermentation tea, because its dry tea color and brew millet paste with red be homophony due to gain the name.Black tea is rich in recklessly
Radish element, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, lucid asparagus
The various nutrient elements such as propylhomoserin, black tea have preventing decayed tooth, the whole intestines of stomach invigorating are aid digestion, delaying aging, hypoglycemic, lowering blood pressure and blood fat,
Anticancer, anti-radiation and other effects；Black tea or splendid sports drink, if being needed other than it can relieve summer heat and quench one's thirst and keep the skin wet
It drinks before wanting the movement (such as marathon race) of physical strength and endurance, because the caffeine in tea has stimulating effect, and can transport
Facilitate body elder generation burn fat supply thermal energy in dynamic progress and retain liver vinegar, so people is allowed to have more endurance.
Jujube, protein rich in, fat, sugared part, carrotene, vitamin B, C, P and phosphorus, calcium, iron etc., there is " day
The good reputation of right vitamin pill " has stronger suppression love, anti-allergic effects.Contain cyclic adenosine monophosphate in jujube, muscular strength can be enhanced, disappeared
Except fatigue, expansion blood vessel, increase myocardial contractive power, improvement myocardial nutrition, has good action to prevention and cure of cardiovascular disease.Jujube is also
Energy energy tonic and nourishing, nourishing blood and tranquilization, strengthening the spleen and stomach etc., are that the patients such as weakness of the spleen and the stomach, insufficiency of vital energy and blood, lassitude, insomnia are fine
Health care product.
Red date tea currently on the market is being simply mixed using jujube and tealeaves mostly, and so, jujube steeped one
It is often tasteless after secondary, the sweet fragrance of jujube can not be experienced after repeatedly brewing again.
Summary of the invention
The present invention provides a kind of manufacture craft of jujube black tea, tea perfume and jujube are aromatic strongly fragrant, and repeatedly brew and still remain with
The sweet fragrance of jujube.
To achieve the above object, the technical solution of the present invention is as follows:
A kind of manufacture craft of jujube black tea, it is characterised in that the following steps are included:
(1) leaf picking, the bud point of plucking fresh tea leaf；
(2) it withers, fresh leaf is spread in withering trough, every square metre of placement 1.8-2.5kg tealeaves, every 2h is turned over once, withered
It withers 8-10 hours；
(3) it rubs, is rubbed using rolling machine or craft, deblocked after the completion of rubbing；
(4) tealeaves is placed in fermenting cellar by one time fermentation, and at 25-28 DEG C, humidity 90-95%, tealeaves is thick for temperature control
Degree is 10-15cm, and one layer of wet gauze of upper cover, fermentation time is 2-3 days；
(5) first drying is baked with dryer, and drying temperature is 40-50 DEG C, drying time 1-2h；
(6) secondary fermentation, after jujube is fumigated 5-7min with steam, treated, and tealeaves is mixed with step (5) rapidly, wet
Heap carries out secondary fermentation, and every 1-2h is turned over once, and fermentation time is 1 day；Jujube and tea screening are come after pile-fermentation；
(7) secondary drying Tumblies Dry, and drying temperature is 40-50 DEG C, and being dried to tealeaves moisture content is 9-12%；
(8) tealeaves is mixed with jujube: in closed air conditioning chamber, tealeaves is alternate by one layer of one layer of jujube of tealeaves with jujube
Tiling, covers one layer of wet gauze on face, and the weight ratio of tealeaves and jujube is 4-5: 1, and temperature control is at 35-45 DEG C, the time
It is 1-2 days；
(9) tealeaves and jujube airing: selection ventilation, clean place, airing tealeaves and jujube, time 5-8h；
(10) it dries three times, tealeaves and jujube is dried together, drying temperature is 40-50 DEG C, and wherein tealeaves contains
Water rate is dried to 5% hereinafter, hand pinches tea stalk into end.
Further, the treatment process of the jujube are as follows: jujube is cleaned with clear water, is drained the water, jujube core is removed, by jujube
It is cut into the bulk of 3-5mm × 3-5mm.
Further, in the step (6), when jujube is mixed with tealeaves, tealeaves is divided into 2-2.5kg a pile, often
Heap tealeaves is mixed with the jujube of 0.5-0.8kg respectively, and pile fermentation carries out secondary fermentation rapidly after turning uniformly.
Further, in the step (8), one piece of wet gauze is replaced immediately after gauze is dry.
A kind of above-described manufacture craft of jujube black tea, the micro-pore of tealeaves absorbs the perfume (or spice) of jujube when production
Gas can also be covered so that the jujube black tea remains the odor characteristic of black tea strong fragrance itself, and the taste fragrant and sweet with unique jujube
Lid black tea per se with astringent taste；Black tea black tea after brewing, millet paste color orange is bright limpid, and fragrance sweetness is mellow, and taste is thick and heavy
Sweetness, tooth cheek lasting, aftertaste strong fragrance after having drunk, repeatedly brews the fragrance for still remaining with black tea itself and jujube, to like tea people
Scholar provides new selection.
Specific embodiment
Embodiment 1
(1) leaf picking, the bud point of plucking fresh tea leaf；
(2) it withers, fresh leaf is spread in withering trough, every square metre of placement 1.8kg tealeaves, every 2h is turned over once, is withered 8 small
When；
(3) it rubs, is rubbed using rolling machine or craft, deblocked after the completion of rubbing；
(4) tealeaves is placed in fermenting cellar by one time fermentation, and at 25-28 DEG C, humidity 90-95%, tealeaves is thick for temperature control
Degree is 10-15cm, and one layer of wet crocus cloth of upper cover, fermentation time is 2 days；
(5) first drying is baked with dryer, and drying temperature is 42-48 DEG C, drying time 1.5h；
(6) secondary fermentation, after jujube is fumigated 6min with steam, treated, and tealeaves is mixed with step (5) rapidly, pile fermentation
Secondary fermentation is carried out, every 1-2h is turned over once, and fermentation time is 1 day；Jujube and tea screening are come after pile-fermentation；
(7) secondary drying Tumblies Dry, and drying temperature is 42-48 DEG C, and being dried to tealeaves moisture content is 9-12%；
(8) tealeaves is mixed with jujube: in closed air conditioning chamber, tealeaves is alternate by one layer of one layer of jujube of tealeaves with jujube
Tiling, covers one layer of wet gauze on face, and the weight ratio of tealeaves and jujube is 4.5: 1, and temperature control is at 35-45 DEG C, the time
It is 1.5 days；One piece of wet gauze is replaced immediately after gauze is dry；
(9) tealeaves and jujube airing: selection ventilation, clean place, airing tealeaves and jujube, time 7h；
(10) it dries three times, tealeaves and jujube is dried together, drying temperature is 42-48 DEG C, and wherein tealeaves contains
Water rate is dried to 5% hereinafter, hand pinches tea stalk into end.
Wherein: the treatment process of jujube are as follows: jujube is cleaned with clear water, is drained the water, jujube core is removed, jujube is cut into 3-
The bulk of 5mm × 3-5mm.
In step (6), to mix jujube uniformly with tealeaves, tealeaves need to be divided into several aliquots to carry out respectively at jujube
When mixing, tealeaves is divided into 2kg a pile, every heap tealeaves is mixed with the jujube of 0.6kg respectively, rapid pile fermentation after turning uniformly
Carry out secondary fermentation.
Embodiment 2
(1) leaf picking, the bud point of plucking fresh tea leaf；
(2) it withers, fresh leaf is spread in withering trough, every square metre of placement 2kg tealeaves, every 2h is turned over once, is withered 9 small
When；
(3) it rubs, is rubbed using rolling machine or craft, deblocked after the completion of rubbing；
(4) tealeaves is placed in fermenting cellar by one time fermentation, and at 25-28 DEG C, humidity 90-95%, tealeaves is thick for temperature control
Degree is 10-15cm, and one layer of wet crocus cloth of upper cover, fermentation time is 2.5 days；
(5) first drying is baked with dryer, and drying temperature is 45-50 DEG C, drying time 1h；
(6) secondary fermentation, after jujube is fumigated 5min with steam, treated, and tealeaves is mixed with step (5) rapidly, pile fermentation
Secondary fermentation is carried out, every 1-2h is turned over once, and fermentation time is 1 day；Jujube and tea screening are come after pile-fermentation；
(7) secondary drying Tumblies Dry, and drying temperature is 45-50 DEG C, and being dried to tealeaves moisture content is 9-12%；
(8) tealeaves is mixed with jujube: in closed air conditioning chamber, tealeaves is alternate by one layer of one layer of jujube of tealeaves with jujube
Tiling, covers one layer of wet gauze on face, and the weight ratio of tealeaves and jujube is 5: 1, and temperature control is in 35-45 DEG C, time
1.5 it；One piece of wet gauze is replaced immediately after gauze is dry；
(9) tealeaves and jujube airing: selection ventilation, clean place, airing tealeaves and jujube, time 6h；
(10) it dries three times, tealeaves and jujube is dried together, drying temperature is 45-50 DEG C, and wherein tealeaves contains
Water rate is dried to 5% hereinafter, hand pinches tea stalk into end.
Wherein: the treatment process of jujube are as follows: jujube is cleaned with clear water, is drained the water, jujube core is removed, jujube is cut into 3-
The bulk of 5mm × 3-5mm.
In step (6), to mix jujube uniformly with tealeaves, tealeaves need to be divided into several aliquots to carry out respectively at jujube
When mixing, tealeaves is divided into 2.5kg a pile, every heap tealeaves is mixed with the jujube of 0.8kg respectively, wet rapidly after turning uniformly
Heap carries out secondary fermentation.
Embodiment 3
(1) leaf picking, the bud point of plucking fresh tea leaf；
(2) it withers, fresh leaf is spread in withering trough, every square metre of placement 2.5kg tealeaves, every 2h is turned over once, withers 10
Hour；
(3) it rubs, is rubbed using rolling machine or craft, deblocked after the completion of rubbing；
(4) tealeaves is placed in fermenting cellar by one time fermentation, and at 25-28 DEG C, humidity 90-95%, tealeaves is thick for temperature control
Degree is 10-15cm, and one layer of wet crocus cloth of upper cover, fermentation time is 3 days；
(5) first drying is baked with dryer, and drying temperature is 40-45 DEG C, drying time 2h；
(6) secondary fermentation, after jujube is fumigated 7min with steam, treated, and tealeaves is mixed with step (5) rapidly, pile fermentation
Secondary fermentation is carried out, every 1-2h is turned over once, and fermentation time is 1 day；Jujube and tea screening are come after pile-fermentation；
(7) secondary drying Tumblies Dry, and drying temperature is 40-45 DEG C, and being dried to tealeaves moisture content is 9-12%；
(8) tealeaves is mixed with jujube: in closed air conditioning chamber, tealeaves is alternate by one layer of one layer of jujube of tealeaves with jujube
Tiling, covers one layer of wet gauze on face, and the weight ratio of tealeaves and jujube is 4: 1, and temperature control is in 35-45 DEG C, time
1.5 it；One piece of wet gauze is replaced immediately after gauze is dry；
(9) tealeaves and jujube airing: selection ventilation, clean place, airing tealeaves and jujube, time 8h；
(10) it dries three times, tealeaves and jujube is dried together, drying temperature is 40-45 DEG C, and wherein tealeaves contains
Water rate is dried to 5% hereinafter, hand pinches tea stalk into end.
Wherein: the treatment process of jujube are as follows: jujube is cleaned with clear water, is drained the water, jujube core is removed, jujube is cut into 3-
The bulk of 5mm × 3-5mm.
In step (6), to mix jujube uniformly with tealeaves, tealeaves need to be divided into several aliquots to carry out respectively at jujube
When mixing, tealeaves is divided into 2kg a pile, every heap tealeaves is mixed with the jujube of 0.5kg respectively, rapid pile fermentation after turning uniformly
Carry out secondary fermentation.
Claims (3)
1. a kind of manufacture craft of jujube black tea, it is characterised in that the following steps are included:
(1) leaf picking, the bud point of plucking fresh tea leaf；
(2) it withers, fresh leaf is spread in withering trough, every square metre of placement 1.8-2.5kg tealeaves, every 2h is turned over once, and wither 8-
10 hours；
(3) it rubs, is rubbed using rolling machine or craft, deblocked after the completion of rubbing；
(4) tealeaves is placed in fermenting cellar by one time fermentation, temperature control at 25-28 DEG C, humidity 90-95%, tealeaves with a thickness of
10-15cm, one layer of wet gauze of upper cover, fermentation time are 2-3 days；
(5) first drying is baked with dryer, and drying temperature is 40-50 DEG C, drying time 1-2h；
(6) secondary fermentation, after jujube is fumigated 5-7min with steam, treated, and tealeaves is mixed with step (5) rapidly, pile fermentation into
Row secondary fermentation, every 1-2h are turned over once, and fermentation time is 1 day；Jujube and tea screening are come after pile-fermentation；
(7) secondary drying Tumblies Dry, and drying temperature is 40-50 DEG C, and being dried to tealeaves moisture content is 9-12%；
(8) tealeaves is mixed with jujube: in closed air conditioning chamber, tealeaves is alternate flat by one layer of one layer of jujube of tealeaves with jujube
Paving, covers one layer of wet gauze on face, and the weight ratio of tealeaves and jujube is 4-5: 1, and temperature control is in 35-45 DEG C, time
1-2 days；
(9) tealeaves and jujube airing: selection ventilation, clean place, airing tealeaves and jujube, time 5-8h；
(10) it dries three times, tealeaves and jujube is dried together, drying temperature is 40-50 DEG C, wherein the moisture content of tealeaves
5% is dried to hereinafter, hand pinches tea stalk into end；
Wherein, the treatment process of the jujube are as follows: jujube is cleaned with clear water, is drained the water, jujube core is removed, jujube is cut into 3-
The bulk of 5mm × 3-5mm.
2. a kind of manufacture craft of jujube black tea according to claim 1, it is characterised in that:
In the step (6), when jujube is mixed with tealeaves, tealeaves is divided into 2-2.5kg a pile, every heap tealeaves respectively with
The jujube of 0.5-0.8kg is mixed, and pile fermentation carries out secondary fermentation rapidly after turning uniformly.
3. a kind of manufacture craft of jujube black tea according to claim 1, it is characterised in that:
In the step (8), one piece of wet gauze is replaced immediately after gauze is dry.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510525894.0A CN105104619B (en) | 2015-08-26 | 2015-08-26 | A kind of manufacture craft of jujube black tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525894.0A CN105104619B (en) | 2015-08-26 | 2015-08-26 | A kind of manufacture craft of jujube black tea |
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| Publication Number | Publication Date |
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| CN105104619A CN105104619A (en) | 2015-12-02 |
| CN105104619B true CN105104619B (en) | 2018-12-21 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106889235A (en) * | 2015-12-19 | 2017-06-27 | 秦开俭 | A kind of prebiotics red date tea and preparation method thereof |
| CN105660914A (en) * | 2016-01-19 | 2016-06-15 | 广西昭平县凝香翠茶厂 | Production process of jasmine-fragrance black tea |
| CN105494707A (en) * | 2016-01-19 | 2016-04-20 | 广西昭平县凝香翠茶厂 | Preparation method of black tea with miraflor fragrance |
| CN105494714A (en) * | 2016-01-19 | 2016-04-20 | 广西昭平县凝香翠茶厂 | Preparation process of black tea with magnolia fragrance |
| CN105660915A (en) * | 2016-01-19 | 2016-06-15 | 广西昭平县凝香翠茶厂 | Rose-fragrance black tea making process |
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| CN105558210A (en) * | 2016-01-19 | 2016-05-11 | 广西昭平县凝香翠茶厂 | Sweet-scented osmanthus black tea making technology |
| CN105724631A (en) * | 2016-02-01 | 2016-07-06 | 广西昭平县凝香翠茶厂 | Technology for making cinnamon black tea |
| CN106035890A (en) * | 2016-07-23 | 2016-10-26 | 漳州市德润康实业有限公司 | Production method of loquat leaf tea and loquat leaf tea produced thereby |
| CN106070784A (en) * | 2016-07-31 | 2016-11-09 | 贵州省黎平雀舌茶业有限公司 | A kind of production method of black tea |
| CN106490236A (en) * | 2016-11-28 | 2017-03-15 | 桐梓县清馨茶果业有限公司 | A kind of processing technique of red date tea |
| CN108576263A (en) * | 2018-03-22 | 2018-09-28 | 晴隆县花贡镇巨鑫茶叶农民专业合作社 | A kind of processing method of fruity black tea |
| CN115005400A (en) * | 2022-07-27 | 2022-09-06 | 北京鸿三家科技有限公司 | Production and treatment method of red dates |
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| CN102813020A (en) * | 2012-08-27 | 2012-12-12 | 马伟光 | Application of Chinese dates to preparation of fermentation tea |
| CN104585393A (en) * | 2015-01-08 | 2015-05-06 | 德化县九龙茶叶专业合作社 | Rose and oolong tea and preparation method thereof |
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