CN105192148A - Black tea processing technology - Google Patents
Black tea processing technology Download PDFInfo
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- CN105192148A CN105192148A CN201510738680.1A CN201510738680A CN105192148A CN 105192148 A CN105192148 A CN 105192148A CN 201510738680 A CN201510738680 A CN 201510738680A CN 105192148 A CN105192148 A CN 105192148A
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Abstract
The invention discloses a black tea processing technology. The black tea processing technology comprises following steps: withering, rolling, fermenting, drying, first firing and full firing. Parameters such as time, temperature, humidity, stirring frequency and the like at each step are controlled, so that the tea liquor of the produced black tea has red brilliant color and tastes fresh, mellow and strong, and especially, compared with a production mode of a traditional technology, the processing technology improves the quality of the black tea obviously. According to the black tea processing technology, fresh tea leaves which are obtained through finishing in the early stage and have complete leaf shapes are processed, and the tea with black bloom is obtained through sufficient fermentation as well as air-drying and baking at reasonable temperature within reasonable time for the tea leaves in the processing technology.
Description
Technical field
The present invention relates to a kind of preparation method of tealeaves, particularly relate to a kind of black tea processing technology.
Background technology
The tea culture of China is with a long history, the kind of Famous High-quality Tea also have hundreds of more than, wherein black tea is the more class tealeaves of China's output, occupies first place in the world more than its designs and varieties.Its traditional handicraft be all through complete, knead, dry process.An unusually sweet smell is the one of black tea, and its processing method is the same with common black tea, and owing to being adopt common fermentation process, because attenuation degree is inadequate, the dense flavour of this tea caused is not enough; Withering leaf water content is large in addition, and the moisture inequality of bud-leaf, cause the tea-drying time long, energy consumption is large, causes tea color gloomy.
Summary of the invention
In view of this, the invention provides a kind of black tea processing technology, the integrality of this processing technology gained tealeaves is good, tea color Wu Run, flavour are dense, alcohol and, fresh refreshing.
For solving above technical problem, the technical scheme provided of the present invention is a kind of black tea processing technology, and described processing process is: wither → knead → fermentation → drying → gross fire → foot fire:
Describedly to wither: selection two leaves and a bud is raw material, is to wither under the environment of 25 DEG C-29 DEG C in temperature, and gently turn over 3-4 time in process of withering, wither 12-18 hour, wither to tealeaves self water content be 55%-70%;
Describedly to knead: when temperature be 18 DEG C-22 DEG C, relative humidity at 80%-90% knead;
Described fermentation: be no more than 30 DEG C at fermentation temperature, relative humidity controls more than 90%, fermentation time controls at 22-25 hour;
Described drying: first the short time cures when temperature is 90 DEG C-100 DEG C, tealeaves surface configuration is fixed, then dries slowly when temperature is 70 DEG C-80 DEG C;
Described gross fire: be dry slowly in the dryer of 100 DEG C-110 DEG C in temperature, lower baking spreads 15-30 minute;
Described foot fire: be cure in the dryer of 110 DEG C-125 DEG C in temperature, fast roast 8-10 minute, dries to easily broken, the water content of tea of tealeaves tea stalk at 6%-8%.
Further, described raw material is that two leaves and a bud is opened up entirely.
Further, described step is withered, wither to tealeaves self water content be 61%-64%.
Further, described step fermentation, fermentation temperature is 21 DEG C-29 DEG C.
Further, described step fermentation, attenuation degree is 75%-90%.
Further, described step is carried out at twice, and fermentation time is 6-8 hour for the first time, and piling high thickness is 10-20cm.
Further, after described step foot fire, tealeaves hand is twisted with the fingers smalls, obtaining moisture content is 6%-8%, color and luster Wu Run, strongly fragrant black tea.
Compared with prior art, process to fresh tea passes the finished tea obtained by preparation method of the present invention better in shape, tea color is emerald green, fragrance is dense in the present invention.By the explanation of following specific implementation method, can learn that the leaf complete fresh tea passes that black tea processing technology of the present invention obtains after passing through arrangement to early stage is processed, the finished tea bud obtained, leaf moisture reach balanced, and the sensory review's standard evaluation acquired results simultaneously utilizing the industry to assess tealeaves is more excellent.
Detailed description of the invention
In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with detailed description of the invention, the present invention is described in further detail.
Black tea processing technology of the present invention, comprises the following steps:
1) wither: select two leaves and a bud entirely to open up as raw material, by dark brownish green visit in solarization black cloth on be placed in daylight under wither, the temperature fallen of withering is 25 DEG C-29 DEG C, and the situation dissipated depending on dark brownish green moisture in process of withering gently turns over 3 times to 4 times, and the phase is heated evenly, time is generally 20 ~ 30 minutes, extend to 30 ~ 60 minutes during sun low-grade fever, wither 12-18 hour, wither to tealeaves self water content be 55%-70%, further more preferably, wither to tealeaves self water content be 61%-64%;
2) knead: when temperature be 18 DEG C-22 DEG C, relative humidity at 80%-90% knead, Measuring Moisture Content of Tea content is made to remain on 50%-60%, tea juice flows out and adheres to leaf surface, directly contact with the oxygen in air, make the various materials such as tea tannin carry out good conversion under the effect of enzyme.
3) ferment: control more than 90% in temperature 21 DEG C-29 DEG C, relative humidity, fermentation time controls at 22-25 hour; Further, at twice, fermentation time is 6-8 hour for the first time, and piling high thickness is 10-20cm in fermentation; Second time fermentation time is 16-17 hour, and piling high thickness is 15-25cm, and attenuation degree reaches 75%-90%.
When fermentation temperature is more than 30 DEG C, polyphenol oxidase mobility is the strongest, and the catalytic action of enzyme is also too strong, and ferment too fast, aldehydes matter transforms with condensation too much too fast, also greatly can reduce attenuation degree, affect black tea quality.
4) dry: first when temperature is 90 DEG C-100 DEG C, the short time cures, and tealeaves surface configuration is fixed, then dries slowly when temperature is 70 DEG C-80 DEG C;
5) gross fire: be dry slowly in the dryer of 100 DEG C-110 DEG C in temperature, spread 15-30 minute, dries to tea-drying degree;
6) foot fire: be cure in the dryer of 110 DEG C-125 DEG C in temperature, fast roast 8-10 minute, dry to easily broken, the water content of tea of tealeaves tea stalk at 6%-8%, water content of tea more excellent is further 7%.
Tealeaves hand above-mentioned steps obtained is twisted with the fingers tealeaves and is become fine powder, can obtain color and luster Wu Run, have the black tea of dense fruital fragrance.
Embodiment one
A processing technology for black tea, this processing technology comprises the following steps:
1) wither: select two leaves and a bud entirely to open up as raw material, by dark brownish green visit in solarization black cloth on be placed in daylight under wither, the temperature fallen of withering is 25 DEG C, and the situation dissipated depending on dark brownish green moisture in process of withering gently turns over 3 times, and the phase is heated evenly, time is generally 20 minutes, extend to 30 minutes during sun low-grade fever, wither 12 hours, wither to tealeaves self water content be 55%, further more preferably, wither to tealeaves self water content be 61%;
2) knead: when temperature be 18 DEG C, relative humidity kneads 80%, Measuring Moisture Content of Tea content is made to remain on 50%-60%, tea juice flows out and adheres to leaf surface, directly contacts with the oxygen in air, makes the various materials such as tea tannin carry out good conversion under the effect of enzyme.
3) ferment: control more than 90% in temperature 21 DEG C, relative humidity, fermentation time controls at 22 hours; Further, at twice, fermentation time is 6 hours for the first time, and piling high thickness is 10cm in fermentation; Second time fermentation time is 16 hours, and piling high thickness is 15cm, and attenuation degree reaches 75%.
When fermentation temperature is more than 30 DEG C, polyphenol oxidase mobility is the strongest, and the catalytic action of enzyme is also too strong, and ferment too fast, aldehydes matter transforms with condensation too much too fast, also greatly can reduce attenuation degree, affect black tea quality.
4) dry: first when temperature is 90 DEG C-100 DEG C, the short time cures, and tealeaves surface configuration is fixed, then dries slowly when temperature is 70 DEG C-80 DEG C;
5) gross fire: be dry slowly in the dryer of 100 DEG C-110 DEG C in temperature, spread 15-30 minute, dries to tea-drying degree;
6) foot fire: be cure in the dryer of 110 DEG C-125 DEG C in temperature, fast roast 8-10 minute, dry to easily broken, the water content of tea of tealeaves tea stalk at 6%-8%, water content of tea more excellent is further 7%.
Tealeaves hand above-mentioned steps obtained is twisted with the fingers tealeaves and is become fine powder, can obtain color and luster Wu Run, have the black tea of dense fruital fragrance.
Embodiment two
1) wither: select two leaves and a bud entirely to open up as raw material, by dark brownish green visit in solarization black cloth on be placed in daylight under wither, the temperature fallen of withering is 29 DEG C, and the situation dissipated depending on dark brownish green moisture in process of withering gently turns over 3 times times, and the phase is heated evenly, time is generally 30 minutes, extend to 60 minutes during sun low-grade fever, wither 18 hours, wither to tealeaves self water content be 70%, further more preferably, wither to tealeaves self water content be 64%;
2) knead: when temperature be 22 DEG C, relative humidity kneads 90%, Measuring Moisture Content of Tea content is made to remain on 50%-60%, tea juice flows out and adheres to leaf surface, directly contacts with the oxygen in air, makes the various materials such as tea tannin carry out good conversion under the effect of enzyme.
3) ferment: control more than 90% in temperature 29 DEG C, relative humidity, fermentation time controls at 25 hours; Further, at twice, fermentation time is 8 hours for the first time, and piling high thickness is 20cm in fermentation; Second time fermentation time is 17 hours, and piling high thickness is 25cm, and attenuation degree reaches 90%.
When fermentation temperature is more than 30 DEG C, polyphenol oxidase mobility is the strongest, and the catalytic action of enzyme is also too strong, and ferment too fast, aldehydes matter transforms with condensation too much too fast, also greatly can reduce attenuation degree, affect black tea quality.
4) dry: first when temperature is 90 DEG C-100 DEG C, the short time cures, and tealeaves surface configuration is fixed, then dries slowly when temperature is 70 DEG C-80 DEG C;
5) gross fire: be dry slowly in the dryer of 100 DEG C-110 DEG C in temperature, spread 15-30 minute, dries to tea-drying degree;
6) foot fire: be cure in the dryer of 110 DEG C-125 DEG C in temperature, fast roast 8-10 minute, dry to easily broken, the water content of tea of tealeaves tea stalk at 6%-8%, water content of tea more excellent is further 7%.
Tealeaves hand above-mentioned steps obtained is twisted with the fingers tealeaves and is become fine powder, can obtain color and luster Wu Run, have the black tea of dense fruital fragrance.
Embodiment three
1) wither: select two leaves and a bud entirely to open up as raw material, by dark brownish green visit in solarization black cloth on be placed in daylight under wither, the temperature fallen of withering is 27 DEG C, and the situation dissipated depending on dark brownish green moisture in process of withering gently turns over 4 times, and the phase is heated evenly, time is generally 25 minutes, extend to 45 minutes during sun low-grade fever, wither 15 hours, wither to tealeaves self water content be 60%-65%, further more preferably, wither to tealeaves self water content be 62%;
2) knead: when temperature be 20 DEG C, relative humidity at 80%-90% knead, Measuring Moisture Content of Tea content is made to remain on 50%-60%, tea juice flows out and adheres to leaf surface, directly contacts with the oxygen in air, makes the various materials such as tea tannin carry out good conversion under the effect of enzyme.
3) ferment: control more than 90% in temperature 26 DEG C, relative humidity, fermentation time controls at 24 hours; Further, at twice, fermentation time is 7 hours for the first time, and piling high thickness is 15cm in fermentation; Second time fermentation time is 17 hours, and piling high thickness is 20cm, and attenuation degree reaches 80%.
When fermentation temperature is more than 30 DEG C, polyphenol oxidase mobility is the strongest, and the catalytic action of enzyme is also too strong, and ferment too fast, aldehydes matter transforms with condensation too much too fast, also greatly can reduce attenuation degree, affect black tea quality.
4) dry: first when temperature is 90 DEG C-100 DEG C, the short time cures, and tealeaves surface configuration is fixed, then dries slowly when temperature is 70 DEG C-80 DEG C;
5) gross fire: be dry slowly in the dryer of 100 DEG C-110 DEG C in temperature, spread 15-30 minute, dries to tea-drying degree;
6) foot fire: be cure in the dryer of 110 DEG C-125 DEG C in temperature, fast roast 8-10 minute, dry to easily broken, the water content of tea of tealeaves tea stalk at 6%-8%, water content of tea more excellent is further 7%.
Tealeaves hand above-mentioned steps obtained is twisted with the fingers tealeaves and is become fine powder, can obtain color and luster Wu Run, have the black tea of dense fruital fragrance.
Choose tea raw material of the same race, under same environmental conditions, adopt conventional black tea producing method and black tea leaf processing technology of the present invention to produce, the black tea leaf produced carries out sensory evaluation, and evaluation result is in table 1.
The sense organ evaluating meter of the black tea leaf of table 1---production
| Soup look | Mouthfeel | |
| Embodiment 1 | Wu Run is red gorgeous | Fresh refreshing, alcohol and, dense |
| Embodiment 2 | Wu Run is red gorgeous | Fresh refreshing, alcohol and, dense |
| Embodiment 3 | Wu Run is red gorgeous | Fresh refreshing, alcohol and, dense |
| What traditional handicraft was made recalls township | Bright | Flat, alcohol and |
Pass through above table, the black tea leaf that present invention process is produced can be learnt, no matter be soup look, or the black tea leaf that mouthfeel is produced compared to traditional handicraft is all even better, technical solution of the present invention gained tealeaves Tang Sewu moistens red gorgeous, mouthfeel is fresh refreshing, alcohol and, dense, particularly relative to the mode of production of traditional handicraft, production technology of the present invention significantly improves the quality of gained black tea leaf, illustrate that the leaf complete fresh tea passes that black tea processing technology of the present invention obtains after passing through arrangement to early stage is processed, make tea leaf fermentation abundant in process engineering, rational temperature, time airing and cure the tealeaves obtaining color and luster Wu Run.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (7)
1. a black tea processing technology, is characterized in that, described processing process is: wither → knead → fermentation → drying → gross fire → foot fire:
Describedly to wither: selection two leaves and a bud is raw material, is to wither under the environment of 25 DEG C-29 DEG C in temperature, and gently turn over 3-4 time in process of withering, wither 12-18 hour, wither to tealeaves self water content be 55%-70%;
Describedly to knead: when temperature be 18 DEG C-22 DEG C, relative humidity at 80%-90% knead;
Described fermentation: be no more than 30 DEG C at fermentation temperature, relative humidity controls more than 90%, fermentation time controls at 22-25 hour;
Described drying: first the short time cures when temperature is 90 DEG C-100 DEG C, tealeaves surface configuration is fixed, then dries slowly when temperature is 70 DEG C-80 DEG C;
Described gross fire: be dry slowly in the dryer of 100 DEG C-110 DEG C in temperature, lower baking spreads 15-30 minute;
Described foot fire: be cure in the dryer of 110 DEG C-125 DEG C in temperature, fast roast 8-10 minute, dries to easily broken, the water content of tea of tealeaves tea stalk at 6%-8%.
2. a kind of black tea processing technology according to claim 1, is characterized in that, described raw material is that two leaves and a bud is opened up entirely.
3. a kind of black tea processing technology according to claim 1, it is characterized in that, described step is withered, wither to tealeaves self water content be 61%-64%.
4. a kind of black tea processing technology according to claim 1, is characterized in that, described step fermentation, fermentation temperature is 21 DEG C-29 DEG C.
5. a kind of black tea processing technology according to claim 1, is characterized in that, described step fermentation, attenuation degree is 75%-90%.
6. a kind of black tea processing technology according to claim 1, it is characterized in that, described step is carried out at twice, and fermentation time is 6-8 hour for the first time, and piling high thickness is 10-20cm.
7. a kind of black tea processing technology according to claim 1, is characterized in that, after described step foot fire, tealeaves hand is twisted with the fingers smalls, obtaining moisture content is 6%-8%, color and luster Wu Run, strongly fragrant black tea.
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| CN107771969A (en) * | 2016-08-31 | 2018-03-09 | 贵州美福生态农业有限公司 | A kind of black tea processing technology |
| CN108925667A (en) * | 2018-09-11 | 2018-12-04 | 六安红片茶业有限公司 | A kind of red tea producing process |
| CN109247400A (en) * | 2018-11-21 | 2019-01-22 | 凤庆凤宁茶业有限公司 | A kind of floral type ancient tree Yunnan black tea tea processing technology |
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