CN105309719A - Preparation process for black tea with bamboo fragrance - Google Patents
Preparation process for black tea with bamboo fragrance Download PDFInfo
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- CN105309719A CN105309719A CN201510739772.1A CN201510739772A CN105309719A CN 105309719 A CN105309719 A CN 105309719A CN 201510739772 A CN201510739772 A CN 201510739772A CN 105309719 A CN105309719 A CN 105309719A
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Abstract
The invention discloses a preparation process for black tea with a bamboo fragrance. The preparation process comprises the following steps: picking fresh leaves; withering; rolling through a three-step method; fermenting for the first time; drying for the first time; fermenting for the second time; drying for the second time; mixing tea leaves with bamboo leaves for the first time: alternately and repeatedly stacking the tea leaves and the bamboo leaves layer by layer according to the weight ratio of the bamboo leaves to the tea leaves of (1-2):8 in a closed room and mixing for 6-8 h; mixing the tea leaves with bamboo leaves for the second time: transferring the tea leaves and bamboo leaves into a steam tank, and heating the tea leaves and bamboo leaves by steam for 3-5 min at 100-105 DEG C; screening; drying for the third time. After the black tea prepared through the preparation process disclosed by the invention is brewed, the tea soup is red bright, has the fresh and long-lasting bamboo fragrance, and is sweet in aftertaste and refreshing.
Description
Technical field
The present invention relates to tea making field, particularly relate to a kind of manufacture craft of bamboo pekoe.
Background technology
Black tea, belongs to full fermented tea, and black tea there occurs the chemical reaction centered by Tea Polyphenols enzymatic oxidation in process, and the chemical composition change in fresh leaf is comparatively large, and Tea Polyphenols reduces more than 90%, creates the composition that theaflavin, thearubigin etc. are new.Aroma substance obviously increases than fresh leaf, so black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.But its fragrance, by the restriction of the kind of tealeaves own, can not meet diversified demand.The fragrance of the leaf of bamboo belongs to " delicate fragrance type " popular now, fragrance ingredient is based on aldehyde, furans, ketone, the volatile ingredient of the leaf of bamboo, there is the delicate fragrance of greenery, all be widely used at product scopes etc. such as food additives, cosmetics and air fresheners, there is not yet the black tea manufacture craft of the fragrance applications of the leaf of bamboo in black tea.
Summary of the invention
The present invention seeks to make up the manufacture craft that above-mentioned the deficiencies in the prior art provide a kind of bamboo pekoe.
For achieving the above object, technical scheme of the present invention is:
A manufacture craft for bamboo pekoe, comprises the following steps:
Step 1: leaf picking, plucks fresh tea leaf bud point;
Step 2: wither, spreads in withering trough by fresh leaf, is placed in indoor shady and cool ventilation place airing, and temperature is 30-33 DEG C, airing thickness≤15cm, and the time is 4 ~ 7h;
Step 3: knead, divide and carry out for three times:
First time kneads, and adopts kneading machine not pressurize and kneads 20 ~ 25min, sieve, deblock;
Second time is kneaded, and kneads 10 ~ 15min by hand, sieves, deblocks;
Third time kneads, and adopts kneading machine to knead 10 ~ 15min under an increased pressure, sieves, deblocks;
Step 4: one time fermentation, puts into fermentation tank by the leaf kneaded, and maintains the temperature between 26 ~ 29 DEG C, carry out spraying fermentation, humidity is 90-92%, and the automatic turning of every 15min once, add extract solution of bamboo leaves with the form of spraying before turning, after mixing, turning stops automatically, and fermentation time is 3h;
Step 5: first drying, adopt dryer to cure, baking temperature is 40 ~ 50 DEG C, and drying time is 1-2h;
Step 6: secondary fermentation, is deposited in the fermenting cellar that the tealeaves after drying is placed on ventilation, the time is 3-4 days, carries out secondary fermentation under field conditions (factors);
Step 7: secondary drying, adopt drying machine drying, baking temperature is 35 ~ 45 DEG C, dry to tealeaves moisture content be 10 ~ 12%;
Step 8: tealeaves and leaf of bamboo mixed once: in airtight indoor, the weight ratio of 1-2:8 pressed by the leaf of bamboo and tealeaves, multi-layer stacking is repeated by the form of one deck tealeaves one deck leaf of bamboo, top layer is tealeaves, the white gauze that outer mask last layer is moistening, temperature controls at 30 ~ 40 DEG C, when temperature is higher than 40 DEG C, starting the circulation of vavuum pump acceleration air makes temperature reduce, and incorporation time is 6 ~ 8 hours;
Step 9: tealeaves mixes with leaf of bamboo secondary: proceed in vapor can by the tealeaves in step 8 and the leaf of bamboo, to heat 3 ~ 5min at the steam of 100-105 DEG C;
Step 10: screening, comes tealeaves and leaf of bamboo screening;
Step 11: dry for three times, baking temperature is 40 ~ 50 DEG C, dries the moisture content of tealeaves to less than 6%, hand is pinched tea stalk and is become end.
The treatment process of the described leaf of bamboo is: pluck the natural free of contamination leaf of bamboo at fine day, and clean with clear water, drain, the leaf of bamboo after process uses in 24h.
During described third time kneads, the mode adopting light-heavy-light reciprocation cycle is kneaded in pressurization, and gently the time of kneading is 2min, and pressure is 35kg/cm
2, heavily the time of kneading is 3min, and pressure is 45kg/cm
2.
The preparation method of described extract solution of bamboo leaves is: shredded by the leaf of bamboo after draining, get the food grade ethanol of leaf of bamboo weight 3 ~ 5 times, concentration of alcohol is 75 ~ 80%, soak 2h,, then heating and refluxing extraction 0.5-1h, gained extract mixes obtained extract solution of bamboo leaves with water by 1:3 ~ 8.
The manufacture craft of above-described bamboo pekoe, has the following advantages:
(1) temperature, the humidity of fermentation tank is controlled during fermentation, and spray into extract solution of bamboo leaves, extract solution of bamboo leaves is mixed with tealeaves ferment, extract solution of bamboo leaves nutriment is inhaled in tealeaves, drink in right amount for a long time, have anti-oxidant, anti-ageing, antifatigue, reducing blood lipid, prevention cardiovascular and cerebrovascular disease dredging microcirculation, activation brain promote memory, improving water flood, anticancer, beautify the effects such as skin, meanwhile, the pure and fresh bamboo fragrance of tealeaves also begins to take shape;
(2) tealeaves after fermentation mixes with the leaf of bamboo by the present invention, tealeaves is made to absorb the peat-reek of the leaf of bamboo further, through once mixing naturally, a high-temperature steam mixing, the aromatic substance fully in the volatilization leaf of bamboo, by in the black tea short time absorb, the bamboo of improving black tea is fragrant, after obtained tealeaves brews, and the glow of soup look, bamboo fragrance is pure and fresh long, aftertaste is sweet, refreshing, can meet the demand liking the many tastes of tea personage.
Detailed description of the invention
Embodiment 1
A manufacture craft for bamboo pekoe, comprises the following steps:
Step 1: leaf picking, plucks fresh tea leaf bud point;
Step 2: wither, spreads in withering trough by fresh leaf, is placed in indoor shady and cool ventilation place airing, and temperature is 30-33 DEG C, airing thickness≤15cm, and the time is 4 ~ 5h;
Step 3: knead, divide and carry out for three times:
First time kneads, and adopts kneading machine not pressurize and kneads 25min, sieve, deblock;
Second time is kneaded, and kneads 10min by hand, sieves, deblocks;
Third time kneads, and adopts kneading machine to knead 15min under an increased pressure, sieves, deblocks;
Step 4: one time fermentation, puts into fermentation tank by the leaf kneaded, and maintains the temperature between 26 ~ 29 DEG C, carry out spraying fermentation, humidity is 90-92%, and the automatic turning of every 15min once, add extract solution of bamboo leaves with the form of spraying before turning, after mixing, turning stops automatically, and fermentation time is 3h;
Step 5: first drying, adopt dryer to cure, baking temperature is 40 ~ 45 DEG C, and drying time is 1h;
Step 6: secondary fermentation, is deposited in the fermenting cellar that the tealeaves after drying is placed on ventilation, the time is 4 days, carries out secondary fermentation under field conditions (factors);
Step 7: secondary drying, adopt drying machine drying, baking temperature is 40 ~ 45 DEG C, dry to tealeaves moisture content be 10 ~ 12%;
Step 8: tealeaves and leaf of bamboo mixed once: in airtight indoor, the weight ratio of 1:4 pressed by the leaf of bamboo and tealeaves, multi-layer stacking is repeated by the form of one deck tealeaves one deck leaf of bamboo, top layer is tealeaves, the white gauze that outer mask last layer is moistening, temperature controls at 30 ~ 40 DEG C, when temperature is higher than 40 DEG C, starting the circulation of vavuum pump acceleration air makes temperature reduce, and incorporation time is 6 hours;
Step 9: tealeaves mixes with leaf of bamboo secondary: proceed in vapor can by the tealeaves in step 8 and the leaf of bamboo, to heat 5min at the steam of 100-105 DEG C;
Step 10: screening, comes tealeaves and leaf of bamboo screening;
Step 11: dry for three times, baking temperature is 40 ~ 45 DEG C, dries the moisture content of tealeaves to less than 6%, hand is pinched tea stalk and is become end.
Wherein, the treatment process of the leaf of bamboo is: pluck the natural free of contamination leaf of bamboo at fine day, and clean with clear water, drain, the leaf of bamboo after process uses in 24h.
The preparation method of extract solution of bamboo leaves is: shredded by the leaf of bamboo after draining, get the food grade ethanol of leaf of bamboo weight 3 times, concentration of alcohol is 75 ~ 80%, soaks 2h, then heating and refluxing extraction 0.5h, gained extract and water mix obtained extract solution of bamboo leaves by 1:8.
In third time kneads, the mode adopting light-heavy-light reciprocation cycle is kneaded in pressurization, and gently the time of kneading is 2min, and pressure is 35kg/cm
2, heavily the time of kneading is 3min, and pressure is 45kg/cm
2.
Embodiment 2
A manufacture craft for bamboo pekoe, comprises the following steps:
Step 1: leaf picking, plucks fresh tea leaf bud point;
Step 2: wither, spreads in withering trough by fresh leaf, is placed in indoor shady and cool ventilation place airing, and temperature is 30-33 DEG C, airing thickness≤15cm, and the time is 6-7h;
Step 3: knead, divide and carry out for three times:
First time kneads, and adopts kneading machine not pressurize and kneads 20min, sieve, deblock;
Second time is kneaded, and kneads 15min by hand, sieves, deblocks;
Third time kneads, and adopts kneading machine to knead 15min under an increased pressure, sieves, deblocks;
Step 4: one time fermentation, puts into fermentation tank by the leaf kneaded, and maintains the temperature between 26-29 DEG C, carry out spraying fermentation, humidity is 90-92%, and the automatic turning of every 15min once, add extract solution of bamboo leaves with the form of spraying before turning, after mixing, turning stops automatically, and fermentation time is 3h;
Step 5: first drying, adopt dryer to cure, baking temperature is 45-50 DEG C, and drying time is 2h;
Step 6: secondary fermentation, is deposited in the fermenting cellar that the tealeaves after drying is placed on ventilation, the time is 3 days, carries out secondary fermentation under field conditions (factors);
Step 7: secondary drying, adopt drying machine drying, baking temperature is 35-40 DEG C, dry to tealeaves moisture content be 10-12%;
Step 8: tealeaves and leaf of bamboo mixed once: in airtight indoor, the weight ratio of 1:8 pressed by the leaf of bamboo and tealeaves, multi-layer stacking is repeated by the form of one deck tealeaves one deck leaf of bamboo, top layer is tealeaves, the white gauze that outer mask last layer is moistening, temperature controls at 30 ~ 40 DEG C, when temperature is higher than 40 DEG C, starting the circulation of vavuum pump acceleration air makes temperature reduce, and incorporation time is 8 hours;
Step 9: tealeaves mixes with leaf of bamboo secondary: proceed in vapor can by the tealeaves in step 8 and the leaf of bamboo, to heat 3min at the steam of 100-105 DEG C;
Step 10: screening, comes tealeaves and leaf of bamboo screening;
Step 11: dry for three times, baking temperature is 45 ~ 50 DEG C, dries the moisture content of tealeaves to less than 6%, hand is pinched tea stalk and is become end.
Wherein, the treatment process of the leaf of bamboo is: pluck the natural free of contamination leaf of bamboo at fine day, and clean with clear water, drain, the leaf of bamboo after process uses in 24h.
The preparation method of extract solution of bamboo leaves is: shredded by the leaf of bamboo after draining, get the food grade ethanol of leaf of bamboo weight 5 times, concentration of alcohol is 75 ~ 80%, soaks 2h, then heating and refluxing extraction 1h, gained extract and water mix obtained extract solution of bamboo leaves by 1:3.
Embodiment 3
A manufacture craft for bamboo pekoe, comprises the following steps:
Step 1: leaf picking, plucks fresh tea leaf bud point;
Step 2: wither, spreads in withering trough by fresh leaf, is placed in indoor shady and cool ventilation place airing, and temperature is 30-33 DEG C, airing thickness≤15cm, and the time is 5-6h, and the air circulation in accelerating chamber opened by the exhaust fan of the side of withering trough;
Step 3: knead, divide and carry out for three times:
First time kneads, and adopts kneading machine not pressurize and kneads 22min, sieve, deblock;
Second time is kneaded, and kneads 12min by hand, sieves, deblocks;
Third time kneads, and adopts kneading machine to knead 15min under an increased pressure, sieves, deblocks;
Step 4: one time fermentation, puts into fermentation tank by the leaf kneaded, and maintains the temperature between 26-29 DEG C, carry out spraying fermentation, humidity is 90-92%, and the automatic turning of every 15min once, add pine needle extract with the form of spraying before turning, after mixing, turning stops automatically, and fermentation time is 3h;
Step 5: first drying, adopt dryer to cure, baking temperature is 42-48 DEG C, and drying time is 1.5h;
Step 6: secondary fermentation, is deposited in the fermenting cellar that the tealeaves after drying is placed on ventilation, the time is 3.5 days, carries out secondary fermentation under field conditions (factors);
Step 7: secondary drying, adopt drying machine drying, baking temperature is 38-42 DEG C, dry to tealeaves moisture content be 10-12%;
Step 8: tealeaves and leaf of bamboo mixed once: in airtight indoor, the weight ratio of 1:5 pressed by the leaf of bamboo and tealeaves, multi-layer stacking is repeated by the form of one deck tealeaves one deck leaf of bamboo, top layer is tealeaves, the white gauze that outer mask last layer is moistening, temperature controls at 30 ~ 40 DEG C, when temperature is higher than 40 DEG C, starting the circulation of vavuum pump acceleration air makes temperature reduce, and incorporation time is 7 hours;
Step 9: tealeaves mixes with leaf of bamboo secondary: proceed in vapor can by the tealeaves in step 8 and the leaf of bamboo, to heat 4min at the steam of 100-105 DEG C;
Step 10: screening, comes tealeaves and leaf of bamboo screening;
Step 11: dry for three times, baking temperature is 42 ~ 48 DEG C, dries the moisture content of tealeaves to less than 6%, hand is pinched tea stalk and is become end.
Wherein, the treatment process of the leaf of bamboo is: pluck the natural free of contamination leaf of bamboo at fine day, and clean with clear water, drain, the leaf of bamboo after process uses in 24h.
The preparation method of extract solution of bamboo leaves is: shredded by the leaf of bamboo after draining, get the food grade ethanol of leaf of bamboo weight 4 times, concentration of alcohol is 75 ~ 80%, soaks 2h, then heating and refluxing extraction 0.8h, gained extract and water mix obtained extract solution of bamboo leaves by 1:5.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention; make some equivalent alternative or obvious modification without departing from the inventive concept of the premise; and performance or purposes identical, all should be considered as belonging to the scope of patent protection that the present invention is determined by submitted to claims.
Claims (4)
1. a manufacture craft for bamboo pekoe, is characterized in that comprising the following steps:
Step 1: leaf picking, plucks fresh tea leaf bud point;
Step 2: wither, spreads in withering trough by fresh leaf, is placed in indoor shady and cool ventilation place airing, and temperature is 30-33 DEG C, airing thickness≤15cm, and the time is 4 ~ 7h;
Step 3: knead, divide and carry out for three times:
First time kneads, and adopts kneading machine not pressurize and kneads 20 ~ 25min, sieve, deblock;
Second time is kneaded, and kneads 10 ~ 15min by hand, sieves, deblocks;
Third time kneads, and adopts kneading machine to knead 10 ~ 15min under an increased pressure, sieves, deblocks;
Step 4: one time fermentation, puts into fermentation tank by the leaf kneaded, and maintains the temperature between 26 ~ 29 DEG C, carry out spraying fermentation, humidity is 90-92%, and the automatic turning of every 15min once, add extract solution of bamboo leaves with the form of spraying before turning, after mixing, turning stops automatically, and fermentation time is 3h;
Step 5: first drying, adopt dryer to cure, baking temperature is 40 ~ 50 DEG C, and drying time is 1-2h;
Step 6: secondary fermentation, is deposited in the fermenting cellar that the tealeaves after drying is placed on ventilation, the time is 3-4 days, carries out secondary fermentation under field conditions (factors);
Step 7: secondary drying, adopt drying machine drying, baking temperature is 35 ~ 45 DEG C, dry to tealeaves moisture content be 10 ~ 12%;
Step 8: tealeaves and leaf of bamboo mixed once: in airtight indoor, the weight ratio of 1-2:8 pressed by the leaf of bamboo and tealeaves, multi-layer stacking is repeated by the form of one deck tealeaves one deck leaf of bamboo, top layer is tealeaves, the white gauze that outer mask last layer is moistening, temperature controls at 30 ~ 40 DEG C, when temperature is higher than 40 DEG C, starting the circulation of vavuum pump acceleration air makes temperature reduce, and incorporation time is 6 ~ 8 hours;
Step 9: tealeaves mixes with leaf of bamboo secondary: proceed in vapor can by the tealeaves in step 8 and the leaf of bamboo, to heat 3 ~ 5min at the steam of 100-105 DEG C;
Step 10: screening, comes tealeaves and leaf of bamboo screening;
Step 11: dry for three times, baking temperature is 40 ~ 50 DEG C, dries the moisture content of tealeaves to less than 6%, hand is pinched tea stalk and is become end.
2. the manufacture craft of a kind of bamboo pekoe according to claim 1, is characterized in that:
The treatment process of the described leaf of bamboo is: pluck the natural free of contamination leaf of bamboo at fine day, and clean with clear water, drain, the leaf of bamboo after process uses in 24h.
3. the manufacture craft of a kind of bamboo pekoe according to claim 1, is characterized in that:
During described third time kneads, the mode adopting light-heavy-light reciprocation cycle is kneaded in pressurization, and gently the time of kneading is 2min, and pressure is 35kg/cm
2, heavily the time of kneading is 3min, and pressure is 45kg/cm
2.
4. the manufacture craft of a kind of bamboo pekoe according to claim 2, is characterized in that:
The preparation method of described extract solution of bamboo leaves is: shredded by the leaf of bamboo after draining, get the food grade ethanol of leaf of bamboo weight 3 ~ 5 times, concentration of alcohol is 75 ~ 80%, soak 2h,, then heating and refluxing extraction 0.5-1h, gained extract mixes obtained extract solution of bamboo leaves with water by 1:3 ~ 8.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106260132A (en) * | 2016-08-18 | 2017-01-04 | 四川蒙顶山味独珍茶业有限公司 | A kind of black tea and preparation method thereof, brewing devices |
| CN106665921A (en) * | 2016-12-08 | 2017-05-17 | 曾琼 | Bamboo leaf black tea |
| CN106982952A (en) * | 2017-05-22 | 2017-07-28 | 普洱市普真茶业有限责任公司 | A kind of red tea producing process |
| CN110012947A (en) * | 2019-05-23 | 2019-07-16 | 浙江山水印农业开发有限公司 | A kind of bamboo grove open country tea thick bamboo tube zymotechnique |
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| CN103444922A (en) * | 2013-07-26 | 2013-12-18 | 安徽省霍山县聚一科技有限公司 | Manufacture method of black tea |
| CN104186731A (en) * | 2014-09-14 | 2014-12-10 | 罗庆华 | Palm fragrance type black tea and making method thereof |
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| CN101911988A (en) * | 2010-08-03 | 2010-12-15 | 马伟光 | Bamboo leaf health-care tea and preparation method thereof |
| CN103098917A (en) * | 2012-11-01 | 2013-05-15 | 邓天华 | Processing method of bamboo-leaf bamboo-juice fragrant flower healthy tea |
| CN103070274A (en) * | 2013-02-19 | 2013-05-01 | 李德芬 | Black tea with sweet osmanthus and scenting method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106260132A (en) * | 2016-08-18 | 2017-01-04 | 四川蒙顶山味独珍茶业有限公司 | A kind of black tea and preparation method thereof, brewing devices |
| CN106665921A (en) * | 2016-12-08 | 2017-05-17 | 曾琼 | Bamboo leaf black tea |
| CN106982952A (en) * | 2017-05-22 | 2017-07-28 | 普洱市普真茶业有限责任公司 | A kind of red tea producing process |
| CN110012947A (en) * | 2019-05-23 | 2019-07-16 | 浙江山水印农业开发有限公司 | A kind of bamboo grove open country tea thick bamboo tube zymotechnique |
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Application publication date: 20160210 |