CN105265619A - Black tea purification method - Google Patents
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- CN105265619A CN105265619A CN201510745322.3A CN201510745322A CN105265619A CN 105265619 A CN105265619 A CN 105265619A CN 201510745322 A CN201510745322 A CN 201510745322A CN 105265619 A CN105265619 A CN 105265619A
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Abstract
The invention discloses a black tea purification method. The black tea purification method is used for conducting purification treatment on primary black tea or fine black tea and comprises the specific steps that 1, tea is wetted by using solvent water till the tea absorbing the water is saturated, the temperature of the tea in the wetting process is controlled to be smaller than or equal to 35 DEG C, then the wetted tea is timely put in a vacuum environment and is dried by applying microwaves till the moisture content is smaller than or equal to 10%, and the temperature of the tea is controlled to be smaller than or equal to 80 DEG C; 2, the step 1 is repeated for multiple times; 3, air separation and screening are conducted on the tea; 4, the tea is baked till the moisture content is smaller than or equal to 6%, and required purified black tea is obtained. The black tea purification method achieves thorough purification of the inside and outside of the tea on the premise that the aroma, taste and quality of the tea are not destroyed and ensures that the tea is hygienic and safe.
Description
Technical field
The present invention relates to a kind of purification method of black tea, the purification method of especially a kind of black tea gross tea and produced black tea loose tea.
Background technology
After black tea leaf picking, need through withering, kneading, ferment, the just operation processed such as dry is processed into gross tea, and then pick by picking, gross tea is processed into produced black tea loose tea (calling smart tea in the following text) by the operation such as selection by winnowing, complex fire.
Owing to directly paying system after leaf picking, the tealeaves made inevitably is attached with the pollutants such as dust, worm's ovum, birds and beasts ight soil, agriculture be residual.Especially agriculture is residual, is not only attached to tealeaves surface, also has part and is absorbed by tealeaves.Although people mostly can first rinse with boiling water before drinking black tea, but because black tea gross tea and produced black tea loose tea are all in streak, the surface of tealeaves 90% is wrapped in interior and becomes inner surface, boiling water rinses the pollutant can only washing 10% tealeaves surface attachment off, thus the residual meeting of agriculture still having the pollutant on 90% tealeaves surface and be preferentially absorbed into tealeaves inside enters millet paste, and threatens the healthy of drinking person.
Therefore, how to remove the pollutant on black tea, ensure the hygienic safety of black tea, become people's problem demanding prompt solution.
Summary of the invention
For prior art Problems existing, the object of the present invention is to provide a kind of purification method of black tea, to remove the pollutant of black tea surface attachment, the agriculture of removing tealeaves inside is residual, ensures the safe and sanitary of black tea.
For achieving the above object, technical solution of the present invention is as follows:
A purification method for black tea, the method is used for carrying out purified treatment to black tea gross tea or produced black tea loose tea, and concrete steps are:
1) first utilizing aqueous solvent that tealeaves humidification is saturated to absorbing water, then the tealeaves after humidification being placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤10%;
Control tealeaves temperature≤35 DEG C in humidification, control aqueous solvent simultaneously and add speed and addition, avoid tea juice to run off; Time dry, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤80 DEG C;
2) step 1) repeated several times altogether, wherein solvent for use water is the pure water being added with pesticide degradable enzyme at least one times, and all the other each solvent for use water are pure water, or, in described several times, at every turn all to be added with the pure water of pesticide degradable enzyme as aqueous solvent;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, cure in the middle of process and impact with temperature raising in short-term, finally obtain required purification black tea, the number of times that duration and curing that temperature raising is in short-term impacted at every turn temperature raising in short-term of inserting in process is impacted is determined according to the fragrance of tealeaves;
Wherein, step 3), 4) order can exchange.
Further, described pesticide degradable enzyme is organic phosphorus degrading enzyme.
Further, described pesticide degradable enzyme is than sub-enzyme, than the addition of sub-enzyme is: 100 liters of pure water add >=0.5 gram of sub-enzyme dry powder of ratio.
Further, the addition of the sub-enzyme of described ratio is: 100 liters of pure water add 1-6 grams of sub-enzyme dry powder of ratio.
Further, in described step 1), during described drying, control tealeaves temperature≤60 DEG C.
Further, in described step 1), the humidification of tealeaves is specially: first spray aqueous solvent to tealeaves and mix thoroughly or utilize atomization aqueous solvent to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment and leaving standstill.
Further, in described step 1), the humidification of tealeaves is specially: tealeaves to be humidified is placed in vacuum environment, in vacuum environment, sprays aqueous solvent to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization aqueous solvent to infiltrate tealeaves.
Further, described black tea is Lapsang souchong, in described step 4), described in the basic stoving temperature cured in process be≤85 DEG C, described temperature raising impact temperature is in short-term≤120 DEG C, at every turn temperature raising in short-term impact duration be≤30 minutes.
Further, described black tea is Keemun black tea, in described step 4), described in the basic stoving temperature cured in process be≤65 DEG C, described temperature raising impact temperature is in short-term≤95 DEG C, at every turn temperature raising in short-term impact duration be≤15 minutes.
Further, described black tea is Yunnan black tea black kung fu tea, in described step 4), described in the basic stoving temperature cured in process be≤60 DEG C, described temperature raising impact temperature is in short-term≤80 DEG C, at every turn temperature raising in short-term impact duration be≤15 minutes.
Further, described black tea is smooth foreign congou tea, in described step 4), described in the basic stoving temperature cured in process be≤65 DEG C, described temperature raising impact temperature is in short-term≤85 DEG C, at every turn temperature raising in short-term impact duration be≤15 minutes.
It is residual that pollutant on tealeaves comprises the dust, worm's ovum, birds and beasts ight soil, the agriculture that are attached to tealeaves surface, also comprises the agriculture being absorbed into tealeaves inside residual; Black tea gross tea and produced black tea loose tea are all in streak, and the surface of tealeaves 90% is wrapped and becomes inner surface.Purification method of the present invention first by black tea gross tea or produced black tea loose tea humidification saturated to absorbing water, streak tealeaves is launched, makes the surface of tealeaves all become outer surface, for the stripping of surface contaminant creates condition.Heating using microwave is body heating, is namely heated inside and outside tealeaves simultaneously, and along with the applying of microwave, from inside to outside move after the moisture being absorbed into tealeaves inside is heated, the hydrone moving to tealeaves surface in a large number has then actuated the stripping of tealeaves surface contaminant simultaneously.The degraded of agricultural chemicals is except utilizing except digestive enzyme degrades, also comprise thermal decomposition and volatilization, temperature is higher, thermal decomposition is more abundant, volatilization is then except temperature influence, the more important thing is that the reduction evaporation rate along with ambient pressure environment will be accelerated greatly, thus, vacuum environment and heating using microwave facilitate the degraded that tealeaves is surperficial and inner agriculture is residual greatly.Heating using microwave also promotes Pesticides in Tea medicine chemical molecular from the stripping tealeaves cell, the hydrone from inside to outside moved then achieve the product after by residual for agriculture molecule and degraded thereof from the inner transport to tealeaves surface of tealeaves, come off.Selection by winnowing, screening operation achieve the final removing to the pollutant come off from tealeaves surface.
Pesticide degradable enzyme is scientific research personnel is the Pesticide Residue solved on agricultural product and the biologic product developed specially, this kind of preparation comprise Beijing Schengenbiya Bioengineering Technology Co., Ltd. release than sub-pesticide degradable enzyme (being called for short than sub-enzyme), the Ma Dier pesticide degradable enzyme (being called for short Ma Dier enzyme) that Beijing ZTNH Enzyme Preparation Co., Ltd. releases, the pesticide degradable enzyme (in abbreviation section's enzyme) that Liaoning Zhongke Biological Engineering Co., Ltd. releases, the green core pesticide degradable enzyme (being called for short green core enzyme) that Beijing Jianong New Trading Development Co., Ltd. releases, etc.For than sub-enzyme, this digestive enzyme is organic phosphorus degrading enzyme, to pesticide molecule efficient degradation, and can not only can not cause secondary pollution to environment.
Previously, once someone utilized than sub-enzyme to purify tealeaves, or spray is shone on the fresh leaves of tea plant not yet plucked, or the green tea fresh leaves plucked for purifying object, especially the latter, adopt the long-time pesticide molecule soaking fresh interlobar part of degrading, outside, these purification styles not only production efficiency are low, lower than the utilization rate of sub-enzyme, and there will be similar " rain cyanines " phenomenon.Long-term tea making facts have proved, fresh leaf moisture content is too high, easily burntly when killing cyanines becomes, the tea product made, puckery and thin, and water colour is muddy.If fresh leaf, in purification run or handling process, makes fresh leaf be subject to some damages.This damage is that injured or broken or pressurized occur sultry, usually can play irrational fermentation before making, makes the dried-up or red stain of fresh leaf, is namely commonly referred to as " dead leaf ", affects tea-making quality very large.Make black tea by spreading the leaves on withering racks to dry, strictly should control fresh leaf by its process and gradually carry out " entirely fermenting " effect, if fresh leaf damaged, further process is with regard to difficulty very.If bud-leaf is broken serious, also peculiar smell can be produced.Be event, wish to get the tea finished product that quality is good, the process of fresh leaf is needed very careful, exhaust one's ability, avoid " rain cyanines " phenomenon and " dead leaf " to produce.
The aqueous solvent containing digestive enzyme is adopted to purify the gross tea of drying or finished product loose tea, because fresh leaf wax coat is destroyed, dry tea water imbibition increases, digestive enzyme can arrive each corner and the tealeaves inside on tealeaves surface fast, and under vacuum conditions, can not only discharge the gas of tealeaves adsorption, further accelerated solvent water soaking tealeaves, digestive enzyme obtains and fully, accurately utilizes.Therefore, with directly carry out compared with purified treatment to fresh tea leaf, the inventive method both avoided " rain cyanines " and fresh leaf damages the negative effect brought, in turn ensure that the production efficiency that tealeaves purifies, ensure that making full use of of digestive enzyme, and ensure that effective degraded of the inside and outside residual pesticide molecule of tealeaves.
The distinctive sense organ product of black tea
matterjust formed at gross tea or smart tea stage.After dry tea absorbs water again, if run into suitable temperature again under aerobic state, further biological oxidation (being commonly called as " fermentation ") will be there is in tealeaves, and change black tea gross tea or the existing fragrance of smart tea, flavour.Therefore, in order to reduce this impact as far as possible, during humidification of the present invention, 1. controlling the addition of aqueous solvent, avoiding adding dilutional hyponatremia and causing tea juice to run off; 2. control tealeaves temperature, avoid or reduce tealeaves water suction its inside rear as far as possible the biochemical reactions such as non-enzymatic oxidation, hyther, microbial growth occur.Tealeaves to be humidified is placed in vacuum environment, and in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent to infiltrate, first vacuumizing and exhausting, rear infiltration, the effect that vacuumizes again can be produced, not only be conducive to the gas of discharging tealeaves absorption, and enable water immerse tealeaves inside fast, more easily infiltrate whole tealeaves, shorten humidification periods, reduce the biochemical reaction in tealeaves.In vacuum environment, humidification is with standing, reduces the oxygen content in environment, can suppress the further generation of the various biological oxidations of aerobic participation in tealeaves, is to keep the original quality of tealeaves to create necessary condition.
By the gross tea of drying or smart tea humidification again, the fragrance of tealeaves, flavour can be weakened.For this reason, the present invention cures in process the later stage, is specially provided with temperature raising in short-term and impacts, utilize the tea aroma of temperature raising shock-excitation in short-term, and strengthening tea flavour, makes the fragrance of tealeaves, flavour returns to the state before purification, even stronger.And after tealeaves moisture content≤10%, even if under short time high temperature, also can not there is undesirable biochemical reaction and affect the quality of tealeaves in tealeaves inside.
In a word, the inventive method, under not damaging tealeaves and having the prerequisite of fragrance, flavour, quality, achieves the thorough purification inside and outside to tealeaves, ensure that the safe and sanitary of tealeaves.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
Purification object: Lapsang souchong black tea gross tea or finished product loose tea
Purifying step is as follows:
1) first, gross tea or finished product loose tea are poured into bamboo sieve and make thinner, spray aqueous solvent and carry out humidification;
For avoiding aqueous solvent fountain height too much, causing tea juice to run off, spraying solvent water and repeatedly carrying out, all mix thoroughly after each water spray and beat heap, to make moisture content be fully drawn in tealeaves, until tealeaves water suction is saturated.After each water spray, all timely being moved to by tealeaves in vacuum environment leaves standstill, and controls tealeaves temperature≤35 DEG C simultaneously;
To tealeaves humidification except spraying aqueous solvent, leave standstill after atomization aqueous solvent also can be utilized to be infiltrated by tealeaves;
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤10%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤80 DEG C, to avoid undesirable biochemical reaction occurs in tealeaves, and affecting fragrance, the flavour of tealeaves, affecting the quality of tealeaves.Certainly, except regulating microwave power, can also adopt simultaneously intermittently apply microwave, and control the mode of each microwave continuous application time, control tealeaves temperature≤80 DEG C;
2) step 1) altogether in triplicate, and during first time humidification, solvent for use water is made up of the pure water be added with than sub-enzyme, is: 100 liters of pure water add 1 gram of sub-enzyme dry powder of ratio than the addition of sub-enzyme; For the second time, third time all carries out humidification using pure water as aqueous solvent to tealeaves;
The object of step 1) repeated several times is to ensure that the pollutant of tealeaves surface attachment is reliably peeled off, come off, and makes residual the obtaining of the inner agriculture of tealeaves degrade as far as possible thoroughly and remove;
Certainly, first time also can carry out humidification as aqueous solvent to tealeaves by pure water, and second time carries out humidification as aqueous solvent to tealeaves than the pure water of sub-enzyme to be added with, and third time still carries out humidification using pure water as aqueous solvent to tealeaves.And, can also first time, second time all to be added with pure water than sub-enzyme as aqueous solvent, third time is using pure water as aqueous solvent; Or, for the first time, second time all using pure water as aqueous solvent, third time is to be added with pure water than sub-enzyme as aqueous solvent.Can also first, second, third 3 times all to be added with pure water than sub-enzyme as aqueous solvent;
Adding than the object of sub-enzyme is to make the residual abundant degraded of agriculture, therefore, when step 1) repeats, need to adopt the pure water be added with than sub-enzyme as aqueous solvent at least one times.Further, step 1) repeat number of times, can determine according to the effect after tea kinds, process than the addition of sub-enzyme in pure water.When only adopting the pure water that is once added with than sub-enzyme as aqueous solvent, the addition than sub-enzyme suitably can be improved.Can select in the scope that 100 liters of pure water add the sub-enzyme dry powder of 0.5-6 grams of ratios than the addition of sub-enzyme, usually can not add 6 grams of sub-enzyme dry powder of ratio more than 100 liters of pure water;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 85 DEG C, applies that at least 2 temperature are 120 DEG C, the temperature raising in short-term of 30 minutes duration is impacted period, finally obtains required purification gross tea or finished product loose tea;
Curing in process and applying the object that temperature raising in short-term impacts is excite tea aroma, and strengthening tea flavour, makes up gross tea or finished product loose tea because adding wet water absorbent by the fragrance, the flavour that weaken.The duration that each temperature raising is in short-term impacted and the whole number of times curing the impact of temperature raising in short-term of inserting in process are determined according to the fragrance of tealeaves.The temperature that temperature raising is in short-term impacted is higher, and the duration that each temperature raising is impacted should be shorter;
Fermentation of black tea degree is 80-90%, belongs to the teas of full fermentation, and basic stoving temperature when it cures requires to make certainly to select to the difference of fiery merit depending on the always tender of bud-leaf and different cultivars.Usually can cure for a long time under the condition of≤85 DEG C, but for abstaining from the black tea kind of fiery taste, basic stoving temperature 60-65 DEG C, then high-temperature region should be located at 80-95 DEG C, and high temperature duration is less than 15 minutes; For showing the kind that fire is fragrant, then adopt high temperature about 120 degree, hold≤the impact of 30 minutes that continues, fragrance is understood fine, but also have igniting taste;
It is pointed out that above-mentioned steps 3 at this) and 4) order can exchange.Certainly, first remove pollutant residue, then carry out high bake temperature, contribute to the secondary pollution of preventing pollution thing.
embodiment 2
Purification object: Keemun black tea gross tea or finished product loose tea
Purifying step is as follows:
1) first, gross tea or finished product loose tea are inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent infiltrate tealeaves and leave standstill, control tealeaves temperature≤30 DEG C, until tealeaves water suction is saturated simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤70 DEG C;
2) step 1) repeats secondary altogether.During first time humidification, solvent for use water is made up of the pure water be added with than sub-enzyme, is: 100 liters of pure water add 2 grams of sub-enzyme dry powder of ratio than the addition of sub-enzyme; Second time carries out humidification using pure water as aqueous solvent to tealeaves;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 65 DEG C, applies that at least 2 temperature are 95 DEG C, the temperature raising in short-term of 15 minutes duration is impacted period, finally obtains required purification gross tea or finished product loose tea.
embodiment 3
Purification object: Yunnan black tea black kung fu tea gross tea or finished product loose tea
Purifying step is as follows:
1) first, gross tea or finished product loose tea are inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent soak tealeaves and leave standstill, control tealeaves temperature≤28 DEG C simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤60 DEG C;
2) step 1) repeats four times altogether, for the first time, second time humidification time solvent for use water form by the pure water be added with than sub-enzyme, than the addition of sub-enzyme be: 100 liters of pure water add 0.5 gram of sub-enzyme dry powder of ratio; For the third time, all using pure water as aqueous solvent, humidification is carried out to tealeaves the 4th time;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 60 DEG C, applies that at least 2 temperature are 80 DEG C, the temperature raising in short-term of 15 minutes duration is impacted period, finally obtains required purification gross tea or finished product loose tea.
embodiment 4
Purification object: smooth foreign congou tea gross tea or finished product loose tea
Purifying step is as follows:
1) first, gross tea or finished product loose tea are inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent soak tealeaves and leave standstill, control tealeaves temperature≤20 DEG C simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤60 DEG C;
2) step 1) altogether in triplicate, and first time carries out humidification using pure water as aqueous solvent to tealeaves, and during second time humidification, solvent for use water is made up of the pure water be added with than sub-enzyme, is: 100 liters of pure water add 1 gram of sub-enzyme dry powder of ratio than the addition of sub-enzyme; Third time carries out humidification using pure water as aqueous solvent to tealeaves;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 65 DEG C, applies that at least 2 temperature are 85 DEG C, the temperature raising in short-term of 15 minutes duration is impacted period, finally obtains required purification gross tea or finished product loose tea.
embodiment 5
Purification object: Yunnan black tea black kung fu tea gross tea or finished product loose tea
Purifying step is as follows:
1) first, gross tea or finished product loose tea are inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent soak tealeaves and leave standstill, control tealeaves temperature≤28 DEG C simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤60 DEG C;
2) step 1) repeats four times altogether, for the first time, second time humidification time solvent for use water form by the pure water being added with Ma Dier enzyme, the addition of Ma Dier enzyme is: 100 liters of pure water add 1 Ke Madier enzyme dry powder; For the third time, all using pure water as aqueous solvent, humidification is carried out to tealeaves the 4th time;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 60 DEG C, applies that at least 2 temperature are 80 DEG C, the temperature raising in short-term of 15 minutes duration is impacted period, finally obtains required purification gross tea or finished product loose tea.
embodiment 6
Purification object: smooth foreign congou tea gross tea or finished product loose tea
Purifying step is as follows:
1) first, gross tea or finished product loose tea are inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent soak tealeaves and leave standstill, control tealeaves temperature≤20 DEG C simultaneously;
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%;
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤70 DEG C;
2) step 1) altogether in triplicate, and first time carries out humidification using pure water as aqueous solvent to tealeaves, and during second time humidification, solvent for use water is made up of the pure water being added with middle section enzyme, and the addition of middle section enzyme is: 100 liters of pure water add 1 Ke Zhong section enzyme dry powder; Third time carries out humidification using pure water as aqueous solvent to tealeaves;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 65 DEG C, applies that at least 2 temperature are 85 DEG C, the temperature raising in short-term of 15 minutes duration is impacted period, finally obtains required purification gross tea or finished product loose tea.
Above-mentioned example is just for illustration of the present invention; embodiments of the present invention are not limited to these examples, and the various detailed description of the invention meeting inventive concept that those skilled in the art make according to the principle introduced in description of the present invention are all within protection scope of the present invention.
Claims (11)
1. a purification method for black tea, is characterized in that, the method is used for carrying out purified treatment to black tea gross tea or produced black tea loose tea, and concrete steps are:
1) first utilizing aqueous solvent that tealeaves humidification is saturated to absorbing water, then the tealeaves after humidification being placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤10%;
Control tealeaves temperature≤35 DEG C in humidification, control aqueous solvent simultaneously and add speed and addition, avoid tea juice to run off; Time dry, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤80 DEG C;
2) step 1) repeated several times altogether, wherein solvent for use water is the pure water being added with pesticide degradable enzyme at least one times, and all the other each solvent for use water are pure water, or, in described several times, at every turn all to be added with the pure water of pesticide degradable enzyme as aqueous solvent;
3) selection by winnowing, screening are carried out to tealeaves, remove pollutant residue;
4) by tea baking to moisture content≤6%, cure in the middle of process and impact with temperature raising in short-term, finally obtain required purification black tea, the number of times that duration and curing that temperature raising is in short-term impacted at every turn temperature raising in short-term of inserting in process is impacted is determined according to the fragrance of tealeaves;
Wherein, step 3), 4) order can exchange.
2. purification method as claimed in claim 1, it is characterized in that, described pesticide degradable enzyme is organic phosphorus degrading enzyme.
3. purification method as claimed in claim 1, it is characterized in that, described pesticide degradable enzyme is than sub-enzyme, than the addition of sub-enzyme is: 100 liters of pure water add >=0.5 gram of sub-enzyme dry powder of ratio.
4. purification method as claimed in claim 3, it is characterized in that, the addition of the sub-enzyme of described ratio is: 100 liters of pure water add 1-6 grams of sub-enzyme dry powder of ratio.
5. purification method as claimed in claim 1, is characterized in that, in described step 1), during described drying, controls tealeaves temperature≤60 DEG C.
6. purification method as claimed in claim 1, it is characterized in that, in described step 1), the humidification of tealeaves is specially: first spray aqueous solvent to tealeaves and mix thoroughly or utilize atomization aqueous solvent to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment and leaving standstill.
7. purification method as claimed in claim 1, is characterized in that, in described step 1), the humidification of tealeaves is specially: tealeaves to be humidified is placed in vacuum environment, in vacuum environment, spray aqueous solvent to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization aqueous solvent to infiltrate tealeaves.
8. purification method as claimed in claim 1, it is characterized in that, described black tea is Lapsang souchong, in described step 4), the described basic stoving temperature cured in process is≤85 DEG C, and described temperature raising impact temperature is in short-term≤120 DEG C, and the duration that temperature raising is in short-term impacted at every turn is≤30 minutes.
9. purification method as claimed in claim 1, it is characterized in that, described black tea is Keemun black tea, in described step 4), the described basic stoving temperature cured in process is≤65 DEG C, and described temperature raising impact temperature is in short-term≤95 DEG C, and the duration that temperature raising is in short-term impacted at every turn is≤15 minutes.
10. purification method as claimed in claim 1, it is characterized in that, described black tea is Yunnan black tea black kung fu tea, in described step 4), the described basic stoving temperature cured in process is≤60 DEG C, described temperature raising impact temperature is in short-term≤80 DEG C, and the duration that temperature raising is in short-term impacted at every turn is≤15 minutes.
11. purification methods as claimed in claim 1, it is characterized in that, described black tea is smooth foreign congou tea, in described step 4), the described basic stoving temperature cured in process is≤65 DEG C, described temperature raising impact temperature is in short-term≤85 DEG C, and the duration that temperature raising is in short-term impacted at every turn is≤15 minutes.
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