CN105360362A - Black tea processing method - Google Patents
Black tea processing method Download PDFInfo
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- CN105360362A CN105360362A CN201510715882.4A CN201510715882A CN105360362A CN 105360362 A CN105360362 A CN 105360362A CN 201510715882 A CN201510715882 A CN 201510715882A CN 105360362 A CN105360362 A CN 105360362A
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Abstract
The invention discloses a black tea processing method. The method comprises the steps of leaf selection and spreading for cooling, withering, rolling, fermentation and drying. According to the method, moisture in tea is evenly distributed on the leaf surfaces through spreading for cooling, the tea is softened through withering, the leaf color is turned into the dark green, fragrance is emitted; by matching of rolling, the tea becomes tight and straight, and the size becomes small. Through rolling after the soaking, tea juice and rose water are gathered on the surface of the tea and can be soluble in water more easily when the tea is brewed. Besides, the concentration and fragrance of tea soup are improved. Finally, through fermentation and secondary drying, the fragrance and taste of the tea can be further extracted. The method has the advantages that the operation is simple, consumed time is short and processed black tea is unique in taste.
Description
Technical field
The present invention relates to Tea Processing technical field, be specifically related to a kind of processing method of black tea.
Background technology
Black tea is maximum, the most salable a kind of teas of current production rate, is a kind of tealeaves by fermentation, and black tea, through PROCESS FOR TREATMENT such as withering, knead, ferment, be dry, makes greenery become kermesinus and obtain.Black tea brews rear dark brown rich and gaudy, and because black tea is one of popular teas liked the most, therefore in order to improve output and the quality of black tea, the process technology of black tea also gets more and more.
As the publication number patent document that is CN104489135A discloses a kind of processing method of wild black tea, the method comprises: leaf picking, wither, knead, dry, Titian, screening and packaging and other steps, the method can solve in prior art wild black tea when adopting common black tea processing method to process wild tea the problem of bitter taste, soup aberration.
And for example publication number is that the patent document of CN103783180A discloses a kind of black tea processing method, the method comprises the following steps: wither, knead, ferment, just dry, bake and bank up with earth the steps such as foot is dry, packaging warehouse-in, the tight bar of black tea profile bar Suo Yuan made by this technique is straight, and gold milli appears, and fragrance milli is fragrant lastingly invigorating, honey perfume (or spice) appears, the glow of soup look, flavour is dense refreshing sweet, and at the bottom of leaf, bud-leaf is complete, color and luster is uniform, and quality is splendid.
As seen from the above, existing black tea processing method is higher to equipment requirement, and procedure of processing is comparatively loaded down with trivial details, there is length consuming time, cost is high, taste is more single problem.
Summary of the invention
The present invention aims to provide a kind of processing method of black tea, to solve the length consuming time that the processing of numerous black tea exists, the problem that cost is high, taste is more single.
The present invention is achieved by the following technical programs:
A processing method for black tea, the method comprises the following steps:
A, select leaf and spreading for cooling: choose the fresh leaf of bud one leaf as raw material, first fresh leaf being put into temperature is 18-20 DEG C, relative humidity is the indoor spreading for cooling 10-20min of spreading for cooling of 10-15%, and then fresh leaf to be put into temperature be after the water of 13-15 DEG C soaks 2-5min, put into spreading for cooling room again and continue spreading for cooling 10-15min, the temperature of spreading for cooling indoor controls as 20-25 DEG C;
B, to wither: withering trough put into by tealeaves spreading for cooling completed, carry out hot blast to wither process, withering temperature controls as 30-35 DEG C, and spreading thickness is 3-5cm, wither after 2-3h, carry out nature to wither, the time of naturally withering is 4-5h, is overturn by tealeaves after naturally having withered, carry out hot blast again to wither, temperature controls as 25-30 DEG C, and spreading thickness is 5-7cm, and withering time is 1-2h;
C, to knead: first put into by the tealeaves withered after ready rose water soaks 30-40min, then put into kneading machine and knead process, the time of kneading is 45-60min, and the rotating speed of kneading machine controls as 45-50r/min;
D, fermentation: the tealeaves kneaded is put into fermenting cellar and carries out fermentation process, the temperature in fermenting cellar controls as 24-26 DEG C, and relative humidity is 90-95%, spreading thickness is 6-8cm, when the grass smell of tealeaves disappears, there is fresh flowers and fruits fragrance, and after leaf look becomes redness;
E, drying: sent in dryer immediately by the tealeaves fermented and dry, dry and be divided into twice, and first time temperature control is 110-120 DEG C, after water content of tea is 20-25%, carry out second time to dry, temperature controls, for 85-95 DEG C, to obtain black tea finished product when water content of tea is 6%.
Water content in described step a after tea spreading-and-cooling is 90-92%.
After withering in described step b, the water content of tealeaves is 78-82%.
In described step c, the temperature of rose water is 15-18 DEG C, and the water content after tea rolling is 65-70%.
The water content 45-52% of the rear tealeaves of fermentation in described steps d.
In described step e, drying time first time is 5-8min, and drying time is 8-10min for the second time.
Beneficial effect of the present invention is: the uniform moisture in tealeaves is first distributed on blade face by spreading for cooling by this method, then by withering tealeaves deliquescing, leaf look transfers dirty-green to, and have fragrance to shed, coordinate again and knead, tealeaves is made to become tight vertical bar rope, smaller volume, by kneading of carrying out again after immersion, tea juice and rose water to be overflow the surface of gathering in tealeaves, can be more soluble in water when brewing, concentration and the fragrance of millet paste can also be increased, fragrance and the mouthfeel of tealeaves further can also be extracted finally by fermentation and redrying, this method has simple to operate, consuming time short, the features such as the black tea special taste processed.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but described in claimed scope is not limited to.
Embodiment one
A processing method for black tea, the method comprises the following steps:
A, select leaf and spreading for cooling: choose the fresh leaf of bud one leaf as raw material, first fresh leaf being put into temperature is 18 DEG C, relative humidity is the indoor spreading for cooling 10min of spreading for cooling of 10%, and then fresh leaf to be put into temperature be after the water of 13 DEG C soaks 2min, put into spreading for cooling room again and continue spreading for cooling 10min, the temperature of spreading for cooling indoor controls to be 20 DEG C, and the water content after tea spreading-and-cooling is 92%;
B, to wither: withering trough put into by tealeaves spreading for cooling completed, carry out hot blast and to wither process, it is 30 DEG C that withering temperature controls, spreading thickness is 3cm, wither after 2h, carry out nature and wither, the time of naturally withering is 4h, naturally after having withered, tealeaves is overturn, carry out hot blast again to wither, it is 25 DEG C that temperature controls, and spreading thickness is 5cm, withering time is 1h, and after withering, the water content of tealeaves is 82%;
C, to knead: first the tealeaves withered is put into after ready rose water soaks 30min, put into kneading machine again and knead process, the time of kneading is 45min, and the rotating speed of kneading machine controls as 45r/min, the temperature of rose water is 15 DEG C, and the water content after tea rolling is 70%;
D, fermentation: the tealeaves kneaded is put into fermenting cellar and carries out fermentation process, it is 24 DEG C that temperature in fermenting cellar controls, relative humidity is 90%, spreading thickness is 6cm, when the grass smell of tealeaves disappears, there is fresh flowers and fruits fragrance, and after leaf look becomes redness, the water content 52% of tealeaves after fermentation;
E, drying: the tealeaves fermented is sent in dryer immediately and dries, oven dry is divided into twice, first time temperature control is 110 DEG C, when water content of tea is after 25%, carry out second time to dry, it is 85 DEG C that temperature controls, and obtains black tea finished product when water content of tea is 6%, drying time first time is 5min, and drying time is 8min for the second time.
Embodiment two
A processing method for black tea, the method comprises the following steps:
A, select leaf and spreading for cooling: choose the fresh leaf of bud one leaf as raw material, first fresh leaf being put into temperature is 20 DEG C, relative humidity is the indoor spreading for cooling 20min of spreading for cooling of 15%, and then fresh leaf to be put into temperature be after the water of 15 DEG C soaks 5min, put into spreading for cooling room again and continue spreading for cooling 15min, the temperature of spreading for cooling indoor controls to be 25 DEG C, and the water content after tea spreading-and-cooling is 90%;
B, to wither: withering trough put into by tealeaves spreading for cooling completed, carry out hot blast and to wither process, it is 35 DEG C that withering temperature controls, spreading thickness is 5cm, wither after 3h, carry out nature and wither, the time of naturally withering is 5h, naturally after having withered, tealeaves is overturn, carry out hot blast again to wither, it is 30 DEG C that temperature controls, and spreading thickness is 7cm, withering time is 2h, and after withering, the water content of tealeaves is 78%;
C, to knead: first the tealeaves withered is put into after ready rose water soaks 40min, put into kneading machine again and knead process, the time of kneading is 60min, and the rotating speed of kneading machine controls as 50r/min, the temperature of rose water is 18 DEG C, and the water content after tea rolling is 65%;
D, fermentation: the tealeaves kneaded is put into fermenting cellar and carries out fermentation process, it is 26 DEG C that temperature in fermenting cellar controls, relative humidity is 95%, spreading thickness is 8cm, when the grass smell of tealeaves disappears, there is fresh flowers and fruits fragrance, and after leaf look becomes redness, the water content 45% of tealeaves after fermentation;
E, drying: the tealeaves fermented is sent in dryer immediately and dries, oven dry is divided into twice, first time temperature control is 120 DEG C, when water content of tea is after 20%, carry out second time to dry, it is 95 DEG C that temperature controls, and obtains black tea finished product when water content of tea is 6%, drying time first time is 8min, and drying time is 10min for the second time.
Embodiment three
A processing method for black tea, the method comprises the following steps:
A, select leaf and spreading for cooling: choose the fresh leaf of bud one leaf as raw material, first fresh leaf being put into temperature is 19 DEG C, relative humidity is the indoor spreading for cooling 15min of spreading for cooling of 13%, and then fresh leaf to be put into temperature be after the water of 14 DEG C soaks 4min, put into spreading for cooling room again and continue spreading for cooling 13min, the temperature of spreading for cooling indoor controls to be 23 DEG C, and the water content after tea spreading-and-cooling is 91%;
B, to wither: withering trough put into by tealeaves spreading for cooling completed, carry out hot blast and to wither process, it is 33 DEG C that withering temperature controls, spreading thickness is 4cm, wither after 2.5h, carry out nature and wither, the time of naturally withering is 4.5h, naturally after having withered, tealeaves is overturn, carry out hot blast again to wither, it is 28 DEG C that temperature controls, and spreading thickness is 6cm, withering time is 1.5h, and after withering, the water content of tealeaves is 80%;
C, to knead: first the tealeaves withered is put into after ready rose water soaks 35min, put into kneading machine again and knead process, the time of kneading is 53min, and the rotating speed of kneading machine controls as 48r/min, the temperature of rose water is 17 DEG C, and the water content after tea rolling is 68%;
D, fermentation: the tealeaves kneaded is put into fermenting cellar and carries out fermentation process, it is 25 DEG C that temperature in fermenting cellar controls, relative humidity is 93%, spreading thickness is 7cm, when the grass smell of tealeaves disappears, there is fresh flowers and fruits fragrance, and after leaf look becomes redness, the water content 48% of tealeaves after fermentation;
E, drying: the tealeaves fermented is sent in dryer immediately and dries, oven dry is divided into twice, first time temperature control is 115 DEG C, when water content of tea is after 23%, carry out second time to dry, it is 90 DEG C that temperature controls, and obtains black tea finished product when water content of tea is 6%, drying time first time is 7min, second time 9min drying time.
Claims (6)
1. a processing method for black tea, is characterized in that: the method comprises the following steps:
A, select leaf and spreading for cooling: choose the fresh leaf of bud one leaf as raw material, first fresh leaf being put into temperature is 18-20 DEG C, relative humidity is the indoor spreading for cooling 10-20min of spreading for cooling of 10-15%, and then fresh leaf to be put into temperature be after the water of 13-15 DEG C soaks 2-5min, put into spreading for cooling room again and continue spreading for cooling 10-15min, the temperature of spreading for cooling indoor controls as 20-25 DEG C;
B, to wither: withering trough put into by tealeaves spreading for cooling completed, carry out hot blast to wither process, withering temperature controls as 30-35 DEG C, and spreading thickness is 3-5cm, wither after 2-3h, carry out nature to wither, the time of naturally withering is 4-5h, is overturn by tealeaves after naturally having withered, carry out hot blast again to wither, temperature controls as 25-30 DEG C, and spreading thickness is 5-7cm, and withering time is 1-2h;
C, to knead: first put into by the tealeaves withered after ready rose water soaks 30-40min, then put into kneading machine and knead process, the time of kneading is 45-60min, and the rotating speed of kneading machine controls as 45-50r/min;
D, fermentation: the tealeaves kneaded is put into fermenting cellar and carries out fermentation process, the temperature in fermenting cellar controls as 24-26 DEG C, and relative humidity is 90-95%, spreading thickness is 6-8cm, when the grass smell of tealeaves disappears, there is fresh flowers and fruits fragrance, and after leaf look becomes redness;
E, drying: sent in dryer immediately by the tealeaves fermented and dry, dry and be divided into twice, and first time temperature control is 110-120 DEG C, after water content of tea is 20-25%, carry out second time to dry, temperature controls, for 85-95 DEG C, to obtain black tea finished product when water content of tea is 6%.
2. the processing method of black tea according to claim 1, is characterized in that: the water content in described step a after tea spreading-and-cooling is 90-92%.
3. the processing method of black tea according to claim 1, is characterized in that: after withering in described step b, the water content of tealeaves is 78-82%.
4. the processing method of black tea according to claim 1, is characterized in that: in described step c, the temperature of rose water is 15-18 DEG C, and the water content after tea rolling is 65-70%.
5. the processing method of black tea according to claim 1, is characterized in that: the water content 45-52% of the rear tealeaves of fermentation in described steps d.
6. the processing method of black tea according to claim 1, is characterized in that: in described step e, drying time first time is 5-8min, and drying time is 8-10min for the second time.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106070495A (en) * | 2016-08-29 | 2016-11-09 | 周智卿 | A kind of green tea cake and preparation method thereof |
| CN106306136A (en) * | 2016-08-24 | 2017-01-11 | 宜宾川红茶业集团有限公司 | Processing method for black tea rich in honey lemon fragrance |
| CN106417692A (en) * | 2016-08-29 | 2017-02-22 | 王政委 | Processing method for black tea |
| CN107593951A (en) * | 2017-09-08 | 2018-01-19 | 安徽省池州市安池茶叶有限公司 | A kind of preparation method of rice-pudding leaf pekoe |
| CN108094588A (en) * | 2018-02-11 | 2018-06-01 | 平南县兴民龙藤茶业专业合作社 | A kind of preparation process of high-quality black tea |
| CN108244283A (en) * | 2018-02-11 | 2018-07-06 | 平南县兴民龙藤茶业专业合作社 | A kind of preparation process of black tea |
| CN108354020A (en) * | 2018-02-12 | 2018-08-03 | 平南县兴民龙藤茶业专业合作社 | A kind of processing method of black tea |
| CN108835309A (en) * | 2018-07-25 | 2018-11-20 | 兴义市绿蕊食品有限公司 | A kind of health-care black tea and its processing technology |
| CN109924282A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of preparation method of black tea |
| CN110100915A (en) * | 2019-05-08 | 2019-08-09 | 西咸新区茯茶镇茶业有限公司 | A method of Fu tea is prepared using Lapsang souchong |
| CN111345363A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for making black tea by using tender leaves of pterocarpus santalinus |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306136A (en) * | 2016-08-24 | 2017-01-11 | 宜宾川红茶业集团有限公司 | Processing method for black tea rich in honey lemon fragrance |
| CN106070495A (en) * | 2016-08-29 | 2016-11-09 | 周智卿 | A kind of green tea cake and preparation method thereof |
| CN106417692A (en) * | 2016-08-29 | 2017-02-22 | 王政委 | Processing method for black tea |
| CN107593951A (en) * | 2017-09-08 | 2018-01-19 | 安徽省池州市安池茶叶有限公司 | A kind of preparation method of rice-pudding leaf pekoe |
| CN109924282A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of preparation method of black tea |
| CN108094588A (en) * | 2018-02-11 | 2018-06-01 | 平南县兴民龙藤茶业专业合作社 | A kind of preparation process of high-quality black tea |
| CN108244283A (en) * | 2018-02-11 | 2018-07-06 | 平南县兴民龙藤茶业专业合作社 | A kind of preparation process of black tea |
| CN108354020A (en) * | 2018-02-12 | 2018-08-03 | 平南县兴民龙藤茶业专业合作社 | A kind of processing method of black tea |
| CN108835309A (en) * | 2018-07-25 | 2018-11-20 | 兴义市绿蕊食品有限公司 | A kind of health-care black tea and its processing technology |
| CN110100915A (en) * | 2019-05-08 | 2019-08-09 | 西咸新区茯茶镇茶业有限公司 | A method of Fu tea is prepared using Lapsang souchong |
| CN111345363A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for making black tea by using tender leaves of pterocarpus santalinus |
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