CN105166147B

CN105166147B - A kind of plateau black tea processing method

Info

Publication number: CN105166147B
Application number: CN201510583599.0A
Authority: CN
Inventors: 朱永霞
Original assignee: Guizhou Fenggang Yongtianlu Tea Industry Co Ltd
Current assignee: Meitan Yueqi Tea Industry Co.,Ltd.
Priority date: 2015-09-15
Filing date: 2015-09-15
Publication date: 2019-05-24
Anticipated expiration: 2035-09-15
Also published as: CN105166147A

Abstract

The invention discloses a kind of plateau black tea processing methods, include the following steps: to pick, teds, withers, rubbing, initial fermentation, depth fermentation: the tealeaves shovel of initial fermentation is turned in fermenting cellar, leaf-spreading thickness is 20 ~ 25cm, fermentation temperature is 28 ~ 30 DEG C, relative humidity is 85 ~ 88%, and depth fermentation time is 2 ~ 2.5 hours；The drying of first time gross fire: the tealeaves fermented is immediately fed into drying equipment and is dried, 100 ~ 108 DEG C of gross fire drying temperature, makes water content of tea 26 ~ 27%；Second of sufficient fire drying: the tealeaves after gross fire is dried continues sufficient fire drying, and sufficient fire drying temperature is 80 ~ 84 DEG C, and andyzerof waterintea-leaf is 7 ~ 8%；The characteristics of plateau black tea processing method rationally utilizes plateau tea, tea have that color profit is red, flavour is mellow, tea residue is fresh and alive and has faint scent to drift after making tea, and promote the production of body fluid to quench thirst, the features such as benefit of refreshing oneself is thought, and digestion-promoting is greasy.

Description

A kind of plateau black tea processing method

Technical field

The present invention relates to black tea processing technology fields for this, and in particular to a kind of plateau black tea processing method.

Background technique

Tea can be described as a kind of culture of China, and drinking tea is also the part of most of Chinese's daily life.At home Tea is broadly divided into green tea, black tea, oolong tea and jasmine tea etc., and wherein green tea most already has, and is earliest, and most of The all practical green tea in area.Because its processing technology is by a relatively simple, and brewed also relatively convenient.As people are to tea The pursuit of leaf quality, black tea also progress into people's lives.Black tea brewed because of its dry tea after millet paste and tea residue color take on a red color And it gains the name.Exactly because also this soup look of black tea, which takes on a red color, has attracted the hobby to it of part people, people are deepened to it Impression.The chemical reaction centered on tea polyphenols enzymatic oxidation, the chemical component in fresh leaf has occurred in black tea in process It changes greatly, tea polyphenols reduce 90% or more, produce the new components such as theaflavin, thearubigin.Aroma substance increasing more obvious than fresh leaf Add.So black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.Black tea category full fermentation tea is new with suitable tea tree Tooth leaf is raw material, is withered, rubs and (cut), fermentation, the refined tea of series of process process such as dry.Guizhou is located in Yunnan-Guizhou Plateau belongs to southwest China plateau mountainous region, and domestic topography Xi Gaodong is low, from middle part northwards, east, the inclination of three face of south, average sea It pulls out at 1100 meters or so, Guizhou belongs to subtropical zone and moistens monsoon climate, it makes a clear distinction between the four seasons, spring warm wind and abundant rainfall, the rain hot same period, Guizhou is one of source area of tea tree, and the features such as uniquely have both low latitudes, High aititude, few sunshine in domestic Tea Production ground Province, plantation come out tealeaves leaf thickness enrich, tea matter is preferable.This tealeaves is thick and heavy, the more tealeaves of content of mineral substances, generally It is all machined to green tea, can make that inorganic mineral therein can be fully absorbed drinking tea.But with common black tea process to height Former tea is processed, and attenuation degree is often inadequate, tealeaves is often occurred because changing the general blueness of difficulty Chang Hongli, is influenced black tea quality； It is not in place that drying often occurs in baking process, and then keeps black tea moisture content higher, influences continuation of insurance thereafter and deposits；The tealeaves processed in this way And it is darker at soup look pool, mouthfeel is quite heavy, without faint scent, has seriously affected its black tea quality.

Summary of the invention

In order to solve the above technical problems, the present invention provides a kind of plateau black tea processing method, by improving tradition Process, depth fermentation processing improve the quality that plateau tealeaves makes black tea by spreading the leaves on withering racks to dry, and the black tea that system comes out is in good taste, soup look It is fresh, meet the use of black tea.

A kind of plateau black tea processing method includes the following steps: that (1) is picked: choosing the light green tea point in clear and bright front and back It is picked；(2) it teds: the tea spreading of picking being opened in sunning room and is tedded, tedding temperature is 35 ~ 40 DEG C, keeps ventilation, booth It shines 2 ~ 3 hours；(3) wither: the tealeaves tedded being put into and is withered in indoor withering trough, spread tealeaves with a thickness of 13 ~ 16cm, below fan stream temperature be 36 ~ 38 DEG C, withering time be 2 ~ 3 hours；(4) it rubs: the tealeaves to have withered is put into It is rubbed in the knead bucket of 40cm ~ 50cm, rubbing makes tea cell destructive rate 85 ~ 88%；(5) it just ferments: the tea that will have been rubbed Leaf, which is put into fermenting cellar, to ferment, and fermentation temperature is 18 ~ 22 DEG C, and relative humidity is 70 ~ 80%, and leaf-spreading thickness is 5 ~ 6cm, just Walking fermentation time is 3 ~ 4 hours；(6) depth is fermented: the tealeaves of initial fermentation shovel is turned in fermenting cellar, leaf-spreading thickness is 20 ~ 25cm, fermentation temperature are 28 ~ 30 DEG C, and relative humidity is 85 ~ 88%, and depth fermentation time is 2 ~ 2.5 hours；(7) first time gross fire Drying: the tealeaves fermented is immediately fed into drying equipment and is dried, 100 ~ 108 DEG C of gross fire drying temperature, keeps tealeaves aqueous Amount is 26 ~ 27%；(8) second of sufficient fire drying: the tealeaves after gross fire is dried continues sufficient fire drying, sufficient fire drying temperature It is 80 ~ 84 DEG C, andyzerof waterintea-leaf is 7 ~ 8%；(9) it packs: the tealeaves after the completion of drying being subjected to sterilization in vacuum environment and is disappeared Then poison is sealed packed.

Further, the step of plateau black tea processing method (6) leaf-spreading thickness is 22cm, and fermentation temperature is 28 DEG C, Relative humidity is 88%, and depth fermentation time is 2 hours.

Further, the step of plateau black tea processing method (8) sufficient fire drying temperature is 82 DEG C, and tealeaves finished product is aqueous Amount is 7%.

It is had the beneficial effect that by what the technological means present invention obtained, which rationally utilizes height The characteristics of former tea, carries out deep processing, and the black tea processed is red with color profit, soup look is fresh and alive, flavour is mellow, tea residue is fresh and alive And there is faint scent to drift after making tea, it promotes the production of body fluid to quench thirst, benefit of refreshing oneself is thought, the features such as digestion-promoting is greasy.

Specific embodiment

By the present inventor's experimental verification repeatedly, rationally increase black tea manufacturing procedure, develops plateau black tea processing system Make method, the black tea of this method production is red with color profit, soup look is fresh and alive, flavour is mellow, tea residue is fresh and alive, illustrates below specifically It is bright.

A kind of plateau black tea processing method, includes the following steps:

(1) it picks: choosing the light green tea point in clear and bright front and back and picked；

(2) it teds: the tea spreading of picking being opened in sunning room and is tedded, tedding temperature is 35 ~ 40 DEG C, keeps ventilation, booth It shines 2 ~ 3 hours；

(3) wither: the tealeaves tedded being put into and is withered in indoor withering trough, spread tealeaves with a thickness of 13 ~ 16cm, below 36 ~ 38 DEG C in place of fan stream temperature, withering time 2 ~ 3 hours；(4) it rubs: the tealeaves to have withered is put into It is rubbed in the knead bucket of 40cm ~ 50cm, rubbing makes 85 ~ 88% or more tea cell destructive rate；Wither the tealeaves for reaching appropriate Atrophy softens, and hand, which pinches blade, a soft feeling, no friction sound, holds that leaf is agglomerating, and leaf is loosely slow when loosing one's grip, and leaf color switchs to Dark green, lustrous surface disappears, and the green grass gas decline of fresh leaf appears the distinctive pleasant faint scent of withering leaf；

(5) initial fermentation: the tealeaves rubbed being put into fermenting cellar and is fermented, and fermentation temperature is 18 ~ 22 DEG C, relatively Humidity is 70 ~ 80%, and leaf-spreading thickness is 5 ~ 6cm, and the initial fermentation time is 3 ~ 4 hours；

(6) depth is fermented: being turned over the tealeaves shovel of initial fermentation in fermenting cellar, leaf-spreading thickness is 20 ~ 25cm, and fermentation temperature is 28 ~ 30 DEG C, relative humidity is 85 ~ 88%, and depth fermentation time is 2 ~ 2.5 hours；The tealeaves green grass gas of depth fermentation appropriateness disappears It loses, a kind of fresh, pure and fresh flowers and fruits perfume, the red change of leaf color occurs；

(7) first time gross fire is dried: the tealeaves fermented is immediately fed into drying equipment and is dried, gross fire drying temperature 100 ~ 108 DEG C, make water content of tea 26 ~ 27%；

(8) second of sufficient fire drying: the tealeaves after gross fire is dried continues sufficient fire drying, and sufficient fire drying temperature is 80 ~ 84 DEG C, andyzerof waterintea-leaf is 7 ~ 8%；

(9) it packs: the tealeaves after the completion of drying being subjected to sterilizing in vacuum environment and then is sealed packed.

To make fermentation more in place, black tea quality is improved, (6) leaf-spreading thickness the step of the plateau black tea processing method For 22cm, fermentation temperature is 28 DEG C, and relative humidity 88%, depth fermentation time is 2 hours.

To make drying more in place, improve the black tea shelf-life, and then improve black tea quality, the plateau black tea processing and fabricating side The step of method (8) sufficient fire drying temperature is 82 DEG C, andyzerof waterintea-leaf 7%.

The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.

Claims

1. a kind of plateau black tea processing method, characterized by the following steps:

(2) it teds: the tea spreading of picking being opened in sunning room and is tedded, tedding temperature is 35 ~ 40 DEG C, keeps ventilation, teds 2 ~ 3 Hour；

(3) wither: the tealeaves tedded being put into and is withered in indoor withering trough, spread tealeaves with a thickness of 13 ~ 16cm, below Fan stream temperature is 36 ~ 38 DEG C, and withering time is 2 ~ 3 hours；

(4) it rubs: the tealeaves to have withered being put into the knead bucket of 40cm ~ 50cm and is rubbed, rubbing destroys tea cell Rate 85 ~ 88%；(5) it just ferments: the tealeaves rubbed being put into fermenting cellar and is fermented, fermentation temperature is 18 ~ 22 DEG C, relatively Humidity is 70 ~ 80%, and leaf-spreading thickness is 5 ~ 6cm, and the initial fermentation time is 3 ~ 4 hours；

(6) depth is fermented: the tealeaves of initial fermentation shovel is turned in fermenting cellar, leaf-spreading thickness is 20 ~ 25cm, and fermentation temperature is 28 ~ 30 DEG C, relative humidity is 85 ~ 88%, and depth fermentation time is 2 ~ 2.5 hours；

(9) it packs: the tealeaves after the completion of drying being subjected to sterilizing in vacuum environment, is then sealed packed.

2. black tea processing method in plateau according to claim 1, it is characterised in that: step (6) leaf-spreading thickness For 22cm, fermentation temperature is 28 DEG C, and relative humidity 88%, depth fermentation time is 2 hours.

3. black tea processing method in plateau according to claim 1 or 2, it is characterised in that: step (8) final firing is dried Dry temperature is 82 DEG C, andyzerof waterintea-leaf 7%.