CN105211331A - A kind of preparation method of black tea - Google Patents
A kind of preparation method of black tea Download PDFInfo
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- CN105211331A CN105211331A CN201410283353.7A CN201410283353A CN105211331A CN 105211331 A CN105211331 A CN 105211331A CN 201410283353 A CN201410283353 A CN 201410283353A CN 105211331 A CN105211331 A CN 105211331A
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- tealeaves
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of preparation method of tealeaves, specifically a kind of preparation method of black tea.It comprises the following steps: A, leaf picking spread; Pluck fresh tea tree bud-leaf as raw material and by the bud-leaf of harvesting directly under the sun straight shine after make tealeaves deliquescing; B, wither tune, spread out by tealeaves on bamboo sieve, be placed on the indoor airing 3-5 hour of ventilation on all sides, and then hot blast withers and adjusts 2-3 hour, then wither with cold wind and adjust 1-2 hour, kneads; C, fermentation, divide heap fermentation by tealeaves, during fermentation, tealeaves heap evenly sprays 60-70 DEG C of warm water, hides tealeaves heap after water spray with wet water black cloth, and fermentation time is 9-12 hour; D, oven dry; E, cooling.After adopting preparation method of the present invention, because preparation method is scientific and reasonable, the black tea mouthfeel making it produce is very good, and faint scent is very dense, and through examination bubble after learn that the quality of brewed tealeaves is also greatly enhanced, have Yangqi and mental refreshing, clearing away summerheat, support spleen protect the effects such as stomach.
Description
Technical field
The present invention relates to a kind of preparation method of tealeaves, specifically a kind of preparation method of black tea.
Background technology
Along with the raising of people's living standard, the quality requirements of people to tealeaves also progressively improves, tealeaves is because of the difference of the place of production, kind and preparation method, there is various different taste, traditionally, black tea generally all comprises harvesting, the tune that withers, knead, ferment, the step such as oven dry, wherein, wither and adjust the general Indoor Natural that adopts to wither tune, knead employing kneading machine; Fermentation adopts fermenting cellar method; But existing tealeaves preparation method, because technological parameter is unreasonable, not only the time is long, and withering, it is uneven, insufficient to adjust, and dry uneven, insufficient, make the quality of its tealeaves very low, mouthfeel is poor, and for this reason, people seek various way to improve tea leaf quality.
Summary of the invention
The technical problem to be solved in the present invention is to provide that a kind of preparation method is scientific and reasonable, quality is high, drink the preparation method of the good black tea of mouthfeel.
In order to solve the problems of the technologies described above, the preparation method of black tea of the present invention, comprises the following steps:
A, leaf picking spread
Pluck fresh tea tree bud-leaf as raw material and by the bud-leaf of harvesting directly under the sun straight shine after make tealeaves deliquescing;
B, wither tune
Tealeaves is spread out bamboo sieve on, be placed on the indoor airing 3-5 hour of ventilation on all sides, then hot blast wither adjust 2-3 hour, then with cold wind wither adjust 1-2 hour,
B, to knead
Tealeaves is stirred and adopts kneading machine to knead 15-20 minute;
C, fermentation
Tealeaves is divided heap fermentation, during fermentation, tealeaves heap evenly sprays 60-70 DEG C of warm water, hide tealeaves heap after water spray with wet water black cloth, fermentation time is 9-12 hour;
D, oven dry
The tealeaves fermented evenly is spread out, is placed on ventilation and dries, then dry tealeaves is placed in dryer, control temperature 110-130 DEG C;
E, cooling
Tealeaves after drying is carried out spreading for cooling 30-40 minute, after cooling, forms product.
In described sweat, indoor temperature is 30-35 degree.
Described drying time is 35-55 minute.
Described hot blast temperature is 45-55 DEG C, and cold wind temperature is 2-3 DEG C.
After adopting preparation method of the present invention, because preparation method is scientific and reasonable, the black tea mouthfeel making it produce is very good, and faint scent is very dense, and through examination bubble after learn that the quality of brewed tealeaves is also greatly enhanced, have Yangqi and mental refreshing, clearing away summerheat, support spleen protect the effects such as stomach.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the preparation method of black tea of the present invention is described in further detail.
The preparation method of black tea of the present invention, comprises the following steps:
A, leaf picking spread
Pluck fresh tea tree bud-leaf as raw material and by the bud-leaf of harvesting directly under the sun straight shine after make tealeaves deliquescing;
B, wither tune
Tealeaves is spread out bamboo sieve on, be placed on the indoor airing 3-5 hour of ventilation on all sides, then hot blast wither adjust 2-3 hour, then with cold wind wither adjust 1-2 hour, said hot blast temperature is 45-55 DEG C, and cold wind temperature is 2-3 DEG C;
B, to knead
Tealeaves is stirred and adopts kneading machine to knead 15-20 minute;
C, fermentation
Tealeaves is divided heap fermentation, during fermentation, tealeaves heap evenly sprays 60-70 DEG C of warm water, hide tealeaves heap after water spray with wet water black cloth, fermentation time is 9-12 hour; The indoor temperature of fermentation is 30-35 degree;
D, oven dry
The tealeaves fermented evenly is spread out, is placed on ventilation and dries, then dry tealeaves is placed in dryer, control temperature 110-130 DEG C; Drying time is 35-55 minute;
E, cooling
Tealeaves after drying is carried out spreading for cooling 30-40 minute, after cooling, forms product.
Claims (4)
1. a preparation method for black tea, comprises the following steps:
A, leaf picking spread
Pluck fresh tea tree bud-leaf as raw material and by the bud-leaf of harvesting directly under the sun straight shine after make tealeaves deliquescing;
B, wither tune
Tealeaves is spread out bamboo sieve on, be placed on the indoor airing 3-5 hour of ventilation on all sides, then hot blast wither adjust 2-3 hour, then with cold wind wither adjust 1-2 hour;
B, to knead
Tealeaves is stirred and adopts kneading machine to knead 15-20 minute;
C, fermentation
Tealeaves is divided heap fermentation, during fermentation, tealeaves heap evenly sprays 60-70 DEG C of warm water, hide tealeaves heap after water spray with wet water black cloth, fermentation time is 9-12 hour;
D, oven dry
The tealeaves fermented evenly is spread out, is placed on ventilation and dries, then dry tealeaves is placed in dryer, control temperature 110-130 DEG C;
E, cooling
Tealeaves after drying is carried out spreading for cooling 30-40 minute, after cooling, forms product.
2. according to the preparation method of black tea according to claim 1, it is characterized in that: in described sweat, indoor temperature is 30-35 degree.
3. according to the preparation method of black tea according to claim 1, it is characterized in that: described drying time is 35-55 minute.
4. according to the preparation method of black tea according to claim 1, it is characterized in that: described hot blast temperature is 45-55 DEG C, cold wind temperature is 2-3 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410283353.7A CN105211331A (en) | 2014-06-23 | 2014-06-23 | A kind of preparation method of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410283353.7A CN105211331A (en) | 2014-06-23 | 2014-06-23 | A kind of preparation method of black tea |
Publications (1)
| Publication Number | Publication Date |
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| CN105211331A true CN105211331A (en) | 2016-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410283353.7A Pending CN105211331A (en) | 2014-06-23 | 2014-06-23 | A kind of preparation method of black tea |
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| CN (1) | CN105211331A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941702A (en) * | 2016-05-26 | 2016-09-21 | 广西凌云县伟利茶业有限公司 | Making method of Lingyun Baekho black tea |
| CN105961659A (en) * | 2016-06-29 | 2016-09-28 | 黄世仁 | Processing method of cold-water-made black tea |
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| CN101791020A (en) * | 2010-03-12 | 2010-08-04 | 华南农业大学 | Method for processing fragrant black tea |
| CN102018059A (en) * | 2009-09-10 | 2011-04-20 | 江元勋 | Golden junmee and processing method thereof |
| CN102742681A (en) * | 2012-07-19 | 2012-10-24 | 泉港区雨石辉红茶行 | Processing technique of tulinghuihong (black tea) |
| CN103005029A (en) * | 2013-01-11 | 2013-04-03 | 日照盛发农业科技有限公司 | Technology for processing spherical black tea |
| CN103478313A (en) * | 2013-09-26 | 2014-01-01 | 钟静海 | Manufacture process for Zhuangxiang black tea |
| CN103621690A (en) * | 2013-11-12 | 2014-03-12 | 苏州市邓尉茶叶有限责任公司 | Production method of cup black tea |
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2014
- 2014-06-23 CN CN201410283353.7A patent/CN105211331A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018059A (en) * | 2009-09-10 | 2011-04-20 | 江元勋 | Golden junmee and processing method thereof |
| CN101791020A (en) * | 2010-03-12 | 2010-08-04 | 华南农业大学 | Method for processing fragrant black tea |
| CN102742681A (en) * | 2012-07-19 | 2012-10-24 | 泉港区雨石辉红茶行 | Processing technique of tulinghuihong (black tea) |
| CN103005029A (en) * | 2013-01-11 | 2013-04-03 | 日照盛发农业科技有限公司 | Technology for processing spherical black tea |
| CN103478313A (en) * | 2013-09-26 | 2014-01-01 | 钟静海 | Manufacture process for Zhuangxiang black tea |
| CN103621690A (en) * | 2013-11-12 | 2014-03-12 | 苏州市邓尉茶叶有限责任公司 | Production method of cup black tea |
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| 李丽霞等: "红茶初制工艺对品质影响的研究进展", 《广东农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941702A (en) * | 2016-05-26 | 2016-09-21 | 广西凌云县伟利茶业有限公司 | Making method of Lingyun Baekho black tea |
| CN105961659A (en) * | 2016-06-29 | 2016-09-28 | 黄世仁 | Processing method of cold-water-made black tea |
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Application publication date: 20160106 |
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