CN105309720A - Natural bamboo-flavored black tea production process - Google Patents
Natural bamboo-flavored black tea production process Download PDFInfo
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- CN105309720A CN105309720A CN201510739796.7A CN201510739796A CN105309720A CN 105309720 A CN105309720 A CN 105309720A CN 201510739796 A CN201510739796 A CN 201510739796A CN 105309720 A CN105309720 A CN 105309720A
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Abstract
The invention discloses a natural bamboo-flavored black tea production process. The natural bamboo-flavored black tea production process comprises the following steps: fresh leaf picking; withering; rolling by the three-step method; primary fermentation; primary drying, secondary fermentation; secondary drying; mixing of tea leaves and bamboo leaves for 5-6 h by performing repeated multi-layer stacking in a closed chamber according to the weight ratio (the bamboo leaves to the tea leaves) of (1-2):6 in such a way that the tea leaves and the bamboo leaves are placed layer by layer; fumigation in a bamboo tube in such a way that the tea leaves are placed in the bamboo tube, the cover is closed, the bamboo tube is placed in a steam tank, fumigated for 9-12 min at 100-105 DEG C, and naturally cooled down, and then tea is poured out; third-time fermentation; third-time drying. After a black tea produced by the method is brewed, the tea soup is red and bright, has a fresh and strong bamboo flavor and a long aftertaste, and tastes sweet and refreshing but not bitter.
Description
Technical field
The present invention relates to tea making field, particularly a kind of manufacture craft of natural 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 object of the invention is to make up the manufacture craft that above-mentioned the deficiencies in the prior art provide a kind of natural bamboo pekoe.
For achieving the above object, technical scheme of the present invention is:
A manufacture craft for natural 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, ferments in fermenting cellar, and temperature is between 25 ~ 30 DEG C, and humidity is 90 ~ 95%, and fermentation time is 8 ~ 10h;
Step 5: first drying, adopt dryer to cure, baking temperature is 40 ~ 50 DEG C, and drying time is 1h;
Step 6: secondary fermentation, by the rapid wet heap of tealeaves after oven dry, carry out secondary fermentation, fermentation time is 1 ~ 2h;
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 mixes with the leaf of bamboo, in airtight indoor, the weight ratio of 1 ~ 2:6 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, bottom and top layer are tealeaves, the white gauze that outer mask last layer is moistening, and temperature controls at 30 ~ 40 DEG C, when temperature is more than 40 DEG C, push aside, turn up and down, closing heap again after temperature reduces, incorporation time is 5 ~ 6 hours, is separated by tealeaves after completing with the leaf of bamboo;
Step 9: thick bamboo tube is fumigated: tealeaves is put into thick bamboo tube, builds lid, put into vapor can, at 100 ~ 105 DEG C of temperature, stifling 9 ~ 12min, pours out tea after cooling naturally;
Step 10: three fermentations, are transferred to tealeaves in fermenting cellar, natural conditions bottom fermentation 5 ~ 6 days;
Step 11: dry for three times, dry the moisture content of tealeaves to less than 6%, hand is pinched tea stalk and is become end.
Further, 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.
Further, 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.
Further, described thick bamboo tube adopts the cylinder bar of fresh bamboo class, and internal diameter is greater than 5cm, and length is 4-8 ring, and keep on file in thick bamboo tube one end, centre is got through, and other end bamboo is processed into lid.
Further, in described step 9, tealeaves loads 4/5 ~ 5/6 of thick bamboo tube volume, without the need to compressing.
Further, in described step 10, tealeaves is evenly laid in bamboo basket and ferments, and ferments and turns once every 3 ~ 4h in first 2 days, within latter 3 ~ 4 days, turns once every 12h.
The manufacture craft of above-described natural bamboo pekoe, has the following advantages:
By the tealeaves after fermentation is mixed with the leaf of bamboo, tealeaves is made slowly to absorb the peculiar fragrance of the leaf of bamboo, and then load thick bamboo tube and fumigate fast, the delicate fragrance of thick bamboo tube is infiltrated in the hole of tealeaves fast through high-temperature catalytic, the fragrance of the leaf of bamboo and thick bamboo tube all absorb by tealeaves, the leaf of bamboo and the thick bamboo tube polyphenols be attached on tealeaves impels tealeaves to complete three fermentations, after obtained tealeaves brews, the glow of soup look, bamboo fragrance is pure and fresh dense, long times of aftertaste, millet paste is sweet tasty and refreshing and not pained, can meet the demand of the many tastes of love tea personage.
Detailed description of the invention
Embodiment 1
A manufacture craft for natural 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, ferments in fermenting cellar, and temperature is between 25 ~ 30 DEG C, and humidity is 90 ~ 95%, and fermentation time is 10h;
Step 5: first drying, adopt dryer to cure, baking temperature is 40 ~ 50 DEG C, and drying time is 1h;
Step 6: secondary fermentation, by the rapid wet heap of tealeaves after oven dry, carry out secondary fermentation, fermentation time is 2h;
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 mixes with the leaf of bamboo, in airtight indoor, the weight ratio of 1:6 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, bottom and top layer are tealeaves, the white gauze that outer mask last layer is moistening, and temperature controls at 30 ~ 40 DEG C, when temperature is more than 40 DEG C, push aside, turn up and down, closing heap again after temperature reduces, incorporation time is 6 hours, is separated by tealeaves after completing with the leaf of bamboo;
Step 9: thick bamboo tube is fumigated: tealeaves is put into thick bamboo tube, and tealeaves installs to 4/5 of thick bamboo tube volume, without the need to compressing, makes tealeaves have sufficient space to mix with the fragrance of thick bamboo tube; Build lid, put into vapor can, at 100 ~ 105 DEG C of temperature, stifling 9min, pours out tea after cooling naturally;
Step 10: three fermentations, are transferred to tealeaves in fermenting cellar, natural conditions bottom fermentation 6 days;
Step 11: dry for three times, dry 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.
Thick bamboo tube selects the cylinder bar of fresh bamboo class, and internal diameter is greater than 5cm, and length is 4-8 ring, and keep on file in thick bamboo tube one end, centre is got through, and other end bamboo is processed into lid.
In step 10, tealeaves is evenly laid in bamboo basket and ferments, and ferments and turns once every 3h in first 2 days, within latter 3 ~ 4 days, turns once every 12h.
Embodiment 2
A manufacture craft for natural 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 10min under an increased pressure, sieves, deblocks;
Step 4: one time fermentation, ferments in fermenting cellar, and temperature is between 25 ~ 30 DEG C, and humidity is 90 ~ 95%, and fermentation time is 8h;
Step 5: first drying, adopt dryer to cure, baking temperature is 45 ~ 50 DEG C, and drying time is 1h;
Step 6: secondary fermentation, by the rapid wet heap of tealeaves after oven dry, carry out secondary fermentation, fermentation time is 2h;
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 mixes with the leaf of bamboo, in airtight indoor, the weight ratio of 1:3 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, bottom and top layer are tealeaves, the white gauze that outer mask last layer is moistening, and temperature controls at 30 ~ 40 DEG C, when temperature is more than 40 DEG C, push aside, turn up and down, closing heap again after temperature reduces, incorporation time is 5 hours, is separated by tealeaves after completing with the leaf of bamboo;
Step 9: thick bamboo tube is fumigated: tealeaves is put into thick bamboo tube, and tealeaves installs to 5/6 of thick bamboo tube volume, without the need to compressing, makes tealeaves have sufficient space to mix with the fragrance of thick bamboo tube; Build lid, put into vapor can, at 100 ~ 105 DEG C of temperature, stifling 12min, pours out tea after cooling naturally;
Step 10: three fermentations, are transferred to tealeaves in fermenting cellar, natural conditions bottom fermentation 5 days;
Step 11: dry for three times, dry 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.
Thick bamboo tube selects the cylinder bar of fresh bamboo class, and internal diameter is greater than 5cm, and length is 4-8 ring, and keep on file in thick bamboo tube one end, centre is got through, and other end bamboo is processed into lid.
In step 10, tealeaves is evenly laid in bamboo basket and ferments, and ferments and turns once every 4h in first 2 days, within latter 3 ~ 4 days, turns once every 12h.
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 3
A manufacture craft for natural 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;
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 13min 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, ferments in fermenting cellar, and temperature is between 25 ~ 30 DEG C, and humidity is 90 ~ 95%, and fermentation time is 9h;
Step 5: first drying, adopt dryer to cure, baking temperature is 42 ~ 56 DEG C, and drying time is 1h;
Step 6: secondary fermentation, by the rapid wet heap of tealeaves after oven dry, carry out secondary fermentation, fermentation time is 1.5h;
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 mixes with the leaf of bamboo, 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, bottom and top layer are tealeaves, the white gauze that outer mask last layer is moistening, and temperature controls at 30 ~ 40 DEG C, when temperature is more than 40 DEG C, push aside, turn up and down, closing heap again after temperature reduces, incorporation time is 5.5 hours, is separated by tealeaves after completing with the leaf of bamboo;
Step 9: thick bamboo tube is fumigated: tealeaves is put into thick bamboo tube, and tealeaves installs to 5/6 of thick bamboo tube volume, without the need to compressing, makes tealeaves have sufficient space to mix with the fragrance of thick bamboo tube; Build lid, put into vapor can, at 100 ~ 105 DEG C of temperature, stifling 10min, pours out tea after cooling naturally;
Step 10: three fermentations, are transferred to tealeaves in fermenting cellar, natural conditions bottom fermentation 5.5 days;
Step 11: dry for three times, dry 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.
Thick bamboo tube selects the cylinder bar of fresh bamboo class, and internal diameter is greater than 5cm, and length is 4-8 ring, and keep on file in thick bamboo tube one end, centre is got through, and other end bamboo is processed into lid.
In step 10, tealeaves is evenly laid in bamboo basket and ferments, and ferments and turns once every 3.5h in first 2 days, within latter 3 ~ 4 days, turns once every 12h.
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 (6)
1. a manufacture craft for natural 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, ferments in fermenting cellar, and temperature is between 25 ~ 30 DEG C, and humidity is 90 ~ 95%, and fermentation time is 8 ~ 10h;
Step 5: first drying, adopt dryer to cure, baking temperature is 40 ~ 50 DEG C, and drying time is 1h;
Step 6: secondary fermentation, by the rapid wet heap of tealeaves after oven dry, carry out secondary fermentation, fermentation time is 1 ~ 2h;
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 mixes with the leaf of bamboo, in airtight indoor, the weight ratio of 1 ~ 2:6 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, bottom and top layer are tealeaves, the white gauze that outer mask last layer is moistening, and temperature controls at 30 ~ 40 DEG C, when temperature is more than 40 DEG C, push aside, turn up and down, closing heap again after temperature reduces, incorporation time is 5 ~ 6 hours, is separated by tealeaves after completing with the leaf of bamboo;
Step 9: thick bamboo tube is fumigated: tealeaves is put into thick bamboo tube, builds lid, put into vapor can, at 100 ~ 105 DEG C of temperature, stifling 9 ~ 12min, pours out tea after cooling naturally;
Step 10: three fermentations, are transferred to tealeaves in fermenting cellar, natural conditions bottom fermentation 5 ~ 6 days;
Step 11: dry for three times, dry 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 natural 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 natural 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 natural bamboo pekoe according to claim 2, is characterized in that:
Described thick bamboo tube adopts the cylinder bar of fresh bamboo class, and internal diameter is greater than 5cm, and length is 4-8 ring, and keep on file in thick bamboo tube one end, centre is got through, and other end bamboo is processed into lid.
5. the manufacture craft of a kind of natural bamboo pekoe according to claim 1, is characterized in that:
In described step 9, tealeaves loads 4/5 ~ 5/6 of thick bamboo tube volume, without the need to compressing.
6. the manufacture craft of a kind of natural bamboo pekoe according to claim 1, is characterized in that:
In described step 10, tealeaves is evenly laid in bamboo basket and ferments, and ferments and turns once every 3 ~ 4h in first 2 days, within latter 3 ~ 4 days, turns once every 12h.
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| CN106306152A (en) * | 2016-08-12 | 2017-01-11 | 李德芬 | Preparation method of black tea with fragrance of zanthoxylum bungeanum buds and leaves |
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| CN106035890A (en) * | 2016-07-23 | 2016-10-26 | 漳州市德润康实业有限公司 | Production method of loquat leaf tea and loquat leaf tea produced thereby |
| CN106306152A (en) * | 2016-08-12 | 2017-01-11 | 李德芬 | Preparation method of black tea with fragrance of zanthoxylum bungeanum buds and leaves |
| CN108925684A (en) * | 2017-05-25 | 2018-12-04 | 刘明奎 | A kind of process preparing bamboo black tea |
| CN107712148A (en) * | 2017-10-27 | 2018-02-23 | 广西金花茶业有限公司 | A kind of preparation method of the fort tea of Randia cochinchinensis six |
| CN107668293A (en) * | 2017-10-27 | 2018-02-09 | 广西金花茶业有限公司 | A kind of preparation method of maple leaf Pu'er tea |
| CN107691695A (en) * | 2017-10-27 | 2018-02-16 | 广西金花茶业有限公司 | A kind of preparation method of Randia cochinchinensis black tea |
| CN107691719A (en) * | 2017-10-27 | 2018-02-16 | 广西金花茶业有限公司 | A kind of preparation method of mulberry tree black tea |
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| CN107788153A (en) * | 2017-10-27 | 2018-03-13 | 广西金花茶业有限公司 | A kind of preparation method of Randia cochinchinensis Pu'er tea |
| CN107912555A (en) * | 2017-10-27 | 2018-04-17 | 广西金花茶业有限公司 | A kind of preparation method of mulberry tree Pu'er tea |
| CN107912583A (en) * | 2017-10-27 | 2018-04-17 | 广西金花茶业有限公司 | A kind of preparation method of leaf of bamboo Pu'er tea |
| CN107912554A (en) * | 2017-10-27 | 2018-04-17 | 广西金花茶业有限公司 | A kind of preparation method of six fort tea of maple leaf |
| CN107647023A (en) * | 2017-10-27 | 2018-02-02 | 广西金花茶业有限公司 | A kind of preparation method of maple leaf black tea |
| 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 |
| CN116849268A (en) * | 2023-08-16 | 2023-10-10 | 西双版纳顺天易茶业有限公司 | Black tea manufacturing process |
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Application publication date: 20160210 |