CN105379866B - Sunned black tea and preparation process thereof - Google Patents
Sunned black tea and preparation process thereof Download PDFInfo
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- CN105379866B CN105379866B CN201510808155.2A CN201510808155A CN105379866B CN 105379866 B CN105379866 B CN 105379866B CN 201510808155 A CN201510808155 A CN 201510808155A CN 105379866 B CN105379866 B CN 105379866B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
The invention relates to sun-cured black tea and a preparation process thereof. The sun-dried black tea mainly adopts fresh tea leaves of large-leaf tea trees in Yunnan province as raw materials to produce the sun-dried black tea and a preparation process thereof, belonging to the field of food. The preparation process comprises the following steps: picking fresh leaves, withering, rolling, fermenting, pre-drying, sun drying, steaming, drying and the like, and the process does not have the step of raising the fragrance of modern black tea at high temperature, so that more active substances are kept in the dried black tea; breaks through the shelf life of modern black tea for 2 years, is suitable for long-term storage under the condition of meeting the storage condition, and is durable in soaking; the product has the characteristics that the strip shows the 'fat and full' of the large-leaf seed tea, the liquor color is orange and bright at first and gradually becomes red and bright, and the tea is obviously different from the characteristics of 'red, bright and bright' of the modern black tea.
Description
The technical field is as follows:
the invention relates to a preparation process for preparing sun-dried black tea by using fresh leaves of Yunnan large-leaf tea trees and the sun-dried black tea prepared by the preparation process, and belongs to the field of foods.
Background art:
yunnan black tea, Yunnan red tea for short, belongs to big-leaf type congou tea, is processed by fresh tea leaves of Yunnan big-leaf tea trees, has plump bud leaves, exposed golden hairs, red and bright soup color, high and mellow fragrance and thick taste, and is known to have unique quality characteristics. The big leaf tea is produced in Lincang, Baoshan, Fengqing, Xishuangbanna, Szemao, Dehong, etc. of the south and southwest of Yunnan province. The interior group peak of the producing area fluctuates, and the average elevation is more than 1000 meters. The method belongs to subtropical climate, the annual average temperature is 18-22 ℃, the annual accumulated temperature is more than 6000 ℃, and the temperature difference between day and night is very different. The annual average precipitation is 1200-1700 mm, the climate characteristics of 'fog in the morning and evening in sunny days and full mountains and clouds in rainy days' exist, the forest is dense, the fallen leaves and the hay grass form a deep humus layer, and the soil is fertile. Due to the unique climate and geographical environment, tea trees are tall and big, the buds are strong and the leaves are fertile, the growing is luxuriant and pekoe, even if the tea trees grow to 5-6 leaves, the tea trees are still soft and tender, and the contents of polyphenol compounds, alkaloids and other components in the tea leaves are high.
The Yunnan red tea is made up by using fresh tea leaves of Yunnan large-leaf tea tree, picking 1 bud of tea leaf and 2 or 3 buds of tea leaf as raw material, withering, rolling or rolling cutting, fermenting and baking. Common storage methods include a tank storage method and a bag storage method, and the shelf life of modern black tea is 2-3 years.
However, modern black tea, including Yunnan red tea, has a short shelf life of typically only 2 years and is not resistant to steeping, typically three.
The traditional Yunnan black tea has the greatest characteristic that the traditional Yunnan black tea is more fragrant within a certain period of time, is called as sun-dried red tea by people, is a sun-dried black tea as the name suggests, and has a history of more than a hundred years. It is known that "taihe sweet tea" is the original evidence of "traditional black tea in Yunnan, and can be named as the oldest" traditional black tea in Yunnan ".
If modern black tea and traditional black tea can be combined, the problem can be solved by developing the black tea which can not only keep the characteristics of the black tea, but also can be stored for a long time, and meanwhile, the traditional process and culture are excavated and protected and utilized.
The invention content is as follows:
aiming at the technical problems, the invention combines the modern black tea, the traditional black tea and the Pu ' er tea, develops a process method for preparing sun-dried black tea by taking the fresh tea leaves of the Yunnan large-leaf tea trees as raw materials, adopts the sunlight natural drying of the Pu ' er tea, so that the sun-dried black tea has the characteristics of the black tea and the Pu ' er tea, breaks through the limit of 24-month shelf life of the traditional black tea, and is the tea which can be stored for a long time and is more old and more fragrant.
The invention discloses sun-dried black tea and a preparation process thereof. The process is characterized in that certain process characteristics of Yunnan red tea are drawn after modern black tea is introduced into Yunnan, and a post-aging technology of Pu 'er tea is drawn after Pu' er tea is revived at the present time, so that the process characteristics of the current black tea sunning are formed.
The finished product of the sun-cured black tea is a tea cake, the sun-cured black tea takes Yunnan big-leaf tea as a raw material, the traditional planted stocking type or arbor type is mainly used, fresh leaves of Yunnan big-leaf tea trees which are picked in the same area and of the same variety are selected as the raw material, the sun-cured black tea is mainly processed and manufactured in sunny days, and the process is characterized in that the sun-cured black tea is subjected to heavy withering, light rolling, moderate fermentation and sunlight drying; the sun-dried black tea is dark brown, regular and uniform in shape, moderate in elasticity, free of layer and surface peeling, the tea strips stand out the 'fat and solid' of the large-leaf seed tea, the liquor color of the sun-dried black tea is orange yellow and bright, gradually becomes red and bright, becomes light after reaching the peak value, is durable in soaking, and is suitable for long-term storage under the condition of meeting the storage condition.
The finished sun-dried black tea is a tea cake, is dark brown in color, regular and uniform in shape, moderate in elasticity, free of layer and surface peeling, and capable of highlighting the 'fat and solid' of the large-leaf seed tea, enabling the liquor color to be orange yellow and bright, gradually changing into red and bright, becoming light after reaching a peak value, durable and durable, and suitable for long-term storage under the condition of meeting the storage condition.
Furthermore, the sun-dried black tea is prepared from fresh leaves with two leaves or three leaves on one bud of the Yunnan large-leaf tea tree which is picked in the same region and is of the same variety.
The invention relates to a preparation process of sun-cured black tea, which comprises the following steps:
(1) picking fresh leaves
Picking fresh leaves of the same kind of Yunnan big-leaf tea trees in the same region as the old and tender fresh leaves as raw materials, wherein the fresh leaves do not contain tea impurities such as tea seeds, flower buds, young fruits and the like and non-tea impurities;
(2) withering and withering
Spreading the fresh leaves on the surface of a withering trough, wherein the thickness of the fresh leaves is 10-15 cm, and a blast device is arranged at the bottom of the withering trough and can be used for feeding hot air or cold air to accelerate water evaporation; according to the temperature and humidity of the environment, heating and withering can be carried out, wherein the general temperature is 28-30 ℃, the humidity is 50-70% RH, and the withering time is 6-8 h; the water content after withering is 28-32%, fresh leaves after withering lose water and are dull, no bones are left when the leaves are held by hands, tender stems cannot be brittle, the tea leaves are tight and thin, the fragrance is light, the color of the leaf bottoms is light and dark, the leaves are soft, the leaves are held by hands to form a ball, and the hands are loose and are not easy to scatter;
(3) kneading and twisting
Adopting a light rolling principle, using a rolling machine, wherein the feeding amount of withered leaves every time is 2/3 machine positions, not pressurizing in the rolling process, and adopting light rolling in the whole process; when the rolling is finished, the bud leaves are tightly rolled into strips, the loose folding phenomenon does not exist, the tea blank is tightly held by hands, tea juice overflows outwards, the tea ball is not loose after the tea is loose, and 1/3 of the tea blank is subjected to red change;
(4) fermenting the mixture
Moderate fermentation, namely performing natural fermentation by using a bamboo basket, putting 10kg of rolled tea leaves into the clean bamboo basket, covering a layer of wet fermentation cloth on the surface of the bamboo basket to prevent the water on the surface of the tea blank from losing, wherein the fermentation time is 6-8 h, the fermentation temperature is 30-40 ℃, the humidity is 50% -70% RH, and the temperature in the middle of the fermented tea blank is 45-55 ℃; the fermentation degree is 70-80% of modern Yunnan red, 90-95% of leaves are subjected to red change, the green grass smell disappears, and the mellow flavor is strong;
(5) pre-drying the mixture
Pre-drying at a low temperature of 55-60 ℃ for 2-3 min in a short time, passivating the activity of various enzymes, stopping fermentation, fixing the quality formed by fermentation, and fixing the aroma components of the tea blank;
(6) dried in the sun
Sun-drying the raw black tea in a thin spreading way, and drying the dried raw black tea in the sun, wherein the water content of the tea leaves is lower than 8-10% to be moderate;
(7) steam-pressing
Steaming and pressing the tea leaves into a cake shape, so that the water content of a tea blank reaches 14-16%, steaming and softening the tea blank, and increasing viscosity so as to compress the tea blank into a cake;
(8) and drying the mixture
Arranging the pressed tea cakes on a drying rack, sending the tea cakes into a drying room, drying the tea cakes for 2-3 days at the temperature of 50-60 ℃, and taking care of ventilation, wherein the water content of the tea leaves after drying is generally controlled at 8-10%.
Further, a manual picking procedure is further included after the step 6), tea stalks and other impurities in the tea leaves are picked out, and therefore cleanness of the tea leaves is guaranteed.
Furthermore, the rolling in the step 3) adopts two modes, namely ① 2 times of rolling method, namely 1 time of rolling for 1min and spreading for natural fermentation for 2h when the raw materials of the fresh leaves are older, and 2 times of rolling for 3-5 min when the leaves are slightly reddened, and ② 1 times of rolling method, namely 17-20 min when the raw materials of the fresh leaves are tender.
Further, the fermentation time in the step 4) is preferably 8 hours for 1 time of rolling tea fermentation, and preferably 6 hours for 2 times of rolling tea fermentation.
Further, steaming and pressing in the step 8) are carried out in two ways, namely ① saturated steam steaming at the steam temperature of 100-102 ℃ for 20-30 s to enable the water content of the tea blank to reach 14-16%, and pressing the tea blank after the leaves become soft, the steaming and pressing effect is good, but the cost is high, the time consumption is long, and less time is used, ② moist water steaming is carried out, namely 4-6% of moist water of the tea blank is firstly added, the water content of the tea blank reaches 14-16%, the steam temperature is 100-102 ℃, and the tea blank is steamed for 3-4 s, but the tea leaves after the moist water are steamed by immediate steaming, so that the tea leaves are prevented from being oxidized continuously and sour.
Further, in the fresh leaf picking step, the fresh leaf picking standard is one bud two leaves or one bud three leaves.
The sun-dried black tea is taken as tea which is very good to drink after being placed for several months and is better to drink after being placed for several years, can be developed into a ready-to-drink market and can be laid out and collected in a market, and has wide market prospect undoubtedly. And on one hand, the grade and the tenderness of the material selection of the sun-dried black tea are not emphasized as those of green tea and black tea, and the sun-dried black tea is suitable for a tea garden with extensive picking in Yunnan, on the other hand, the material selection of the sun-dried black tea is not emphasized as that of high-end Pu 'er tea, and the ecological tea garden and a two-three line ancient tea mountain with low price of raw materials are main sources of the raw materials, so that the ecological tea garden can perform dislocation competition with the green tea, the black tea and the Pu' er tea, and develop more advantages.
Detailed Description
The present invention will be further described with reference to specific examples.
The differences between the sun-dried black tea and the modern black tea are as follows: the finished sun-dried black tea is a tea cake which is dark brown in color, regular and uniform in shape, moderate in elasticity, free of layer and surface peeling, prominent in the 'fertile and solid' of the large-leaf tea, orange and bright in liquor color, gradually red and bright and durable in soaking. Adding 150mL of boiling water into 5-6 g of tea sample every time, wherein the tea is orange and bright in color when being brewed for one time and two times, the tea is red from the third brewing, the tea is red to the peak when being brewed for the sixth brewing, and the tea becomes light in red after being brewed for ten times, which is obviously different from the red, gorgeous and bright characteristics of the modern black tea, and the sensory quality of the modern black tea is red leaves of the red soup, and the aroma is sweet and fragrant; the liquor color of the sun-dried black tea is orange yellow and bright firstly, the tea is gradually red later, the tea becomes light after reaching a peak value, the fragrance of the sun-dried black tea is not rich in the fragrance of modern black tea, the fragrance of the sun-dried black tea is gradually released in the brewing process, and the reason for the long-term durability of the sun-dried black tea is also one of the reasons. Breaks through the shelf life of modern black tea for 2 to 3 years, and is suitable for long-term storage under the condition of meeting the storage condition.
Furthermore, the sun-dried black tea takes Yunnan big-leaf tea as a raw material, mainly takes a stocking type or arbor type of traditional planting as a main material, and mainly picks fresh leaves of the same variety of Yunnan big-leaf tea trees in the same area as the raw material, wherein the fresh leaves are mainly one bud and two leaves or one bud and three leaves.
The sun-dried black tea is mainly processed and manufactured in sunny days, and the process is characterized by heavy withering, light rolling, moderate fermentation and sun drying. The manufacturing process specifically comprises the following steps:
1) picking fresh leaves
Picking fresh leaves of the same kind of Yunnan big-leaf tea trees in the same region as the old and tender fresh leaves as raw materials, wherein the fresh leaves do not contain tea impurities such as tea seeds, flower buds, young fruits and the like and non-tea impurities; the quality of the fresh leaves directly affects the quality of the sun-dried black tea. The fresh leaves are picked mainly by two leaves per bud and three leaves, the tea leaves processed in the same batch come from the same variety, and meanwhile, tea impurities (tea seeds, flower buds, young fruits and the like) and non-tea impurities cannot be contained. Fresh leaves picked from tea trees are processed in time, the fresh leaves are kept fresh, and the fresh leaves cannot be tightly pressed in the transportation and storage processes and cannot cause mechanical damage.
The same variety of raw materials are adopted mainly because the tea is large-leaf tea, but the varieties are numerous, the characteristics of the fresh tea leaves of different varieties are inconsistent, and the tea leaves of the same variety are favorable for controlling the post-production process.
2) Withering and withering
Withering, wherein partial water is evaporated, the tension of tea cells is reduced, leaf stalks are changed from brittle to soft, the toughness of bud leaves is increased, and the bud leaves are convenient to roll into strips; and secondly, a series of chemical changes of the content substances in the tea shoots are caused by the loss of water, so that the foundation is laid for forming the specific quality of the color, the aroma and the taste of the black tea.
Spreading the fresh leaves on the surface of a withering trough, wherein the thickness of the fresh leaves is 10-15 cm, and a blast device is arranged at the bottom of the withering trough and can be used for feeding hot air or cold air to accelerate water evaporation; according to the temperature and humidity of the environment, heating and withering can be carried out, wherein the general temperature is 28-30 ℃, the humidity is 50-70% RH, and the withering time is 6-8 h; the water content after withering is 28-32%, fresh leaves after withering lose water and are dull, no bones are left when the leaves are held by hands, tender stems cannot be brittle, the tea leaves are tight and thin, the fragrance is light, the color of the leaf bottoms is light and dark, the leaves are soft, the leaves are held by hands to form a ball, and the hands are loose and are not easy to scatter;
the difference between the process of the invention and the modern black tea process in the withering step is as follows: the common modern black tea has 56-58% of heavy withering water content, 58-62% of medium withering water content and 62-64% of light withering water content. The withering of the sun-cured black tea has water loss content which is more than that of the modern black tea, and reaches 28-32%, mainly the water on the surface of fresh leaves is quickly lost, the concentration of cell juice is increased, bound water in protoplasm is gradually released, the enzyme activity in tea cells is changed, the change of the contained substances is caused, and the foundation is laid for the quality of the sun-cured black tea.
3) Kneading and twisting
Firstly, destroying the leaf cell tissue to knead out the tea juice, so as to carry out necessary oxidation under the action of enzyme; secondly, the tea juice overflows and sticks to the surface of the strip to improve the color, aroma and taste concentration; thirdly, the bud leaves are tightly rolled into strips, so that the appearance is improved.
Adopting a light rolling principle, using a rolling machine, wherein the feeding amount of withered leaves every time is 2/3 machine positions, not pressurizing in the rolling process, and adopting light rolling in the whole process; when the rolling is finished, the bud leaves are tightly rolled into strips, the loose folding phenomenon does not exist, the tea blank is tightly held by hands, tea juice overflows outwards, the tea ball is not loose after the tea is loose, and 1/3 of the tea blank is subjected to red change;
the difference between the process of the invention and the modern black tea process in the rolling step is as follows: the kneading of modern black tea is different according to the old tenderness of withered leaves, the kneading time of the tender leaves is short, and the pressure is light; the old leaves are long when being kneaded, heavy when being pressed, and light when being slightly withered, the leaves are properly pressed; the heavy withered leaves are properly stressed, more than 80% of cells are damaged after rolling, and a plurality of enzymes in the cell protoplasm are contacted with effective chemical substances in vacuoles to generate strong oxidation. The rolling degree of the sun-cured black tea is lighter than that of the modern black tea, belongs to light rolling and is an important process for forming the quality of the sun-cured black tea. The main reason for slightly rolling the sun-dried black tea is that the sun-dried black tea is heavily withered, the water loss rate is as high as 68-72%, and is 56-58% higher than that of modern black tea, and is 12-14% higher than that of modern black tea, and the rolling process mainly forms appearance cords of the tea, and the sun-dried black tea needs to be autoclaved at the later stage without paying attention to the appearance cords of loose tea, and simultaneously, the intrinsic components in the tea are gradually released along with the later storage, so that the sun-dried black tea can be stored for a long time.
4) Fermenting the mixture
Fermentation, also called sweating, is to make polyphenols in the leaves undergo oxidative polymerization under the enzymatic action, and other chemical components undergo corresponding deep changes, so that the green tea blank undergoes red change, and the color, aroma and taste quality of black tea is formed. During fermentation, the tea polyphenol with the maximum content in the bud leaves is oxidized to form o-quinone under the participation of polyphenol oxidase, the o-quinone is condensed to form an intermediate substance of the diphenol waken, and then the intermediate substance is oxidized and polymerized to generate theaflavin and thearubigin;
moderate fermentation, namely performing natural fermentation by using a bamboo basket, putting 10kg of rolled tea leaves into the clean bamboo basket, covering a layer of wet fermentation cloth on the surface of the bamboo basket to prevent the water on the surface of the tea blank from losing, wherein the fermentation time is 6-8 h, the fermentation temperature is 30-40 ℃, the humidity is 50% -70% RH, and the temperature in the middle of the fermented tea blank is about 45-55 ℃; the fermentation degree is 70-80% of modern Yunnan red, 90-95% of leaves are subjected to red change, the green grass smell disappears, and the mellow flavor is strong;
the difference between the process of the invention and the modern black tea process in the fermentation step is as follows: modern black tea is fermented by rolling leaves, so that the black tea has the quality of red leaf and red soup. The fermentation degree of the sun-dried black tea is not as deep as that of the modern black tea, and the control of the fermentation degree is the key of the quality formation of the sun-dried black tea.
5) Pre-drying the mixture
The difference between the process of the invention and the modern black tea process in the pre-drying step is as follows: pre-drying at a low temperature of 55-60 ℃ for 2-3 min in a short time, passivating the activity of various enzymes, stopping fermentation, fixing the quality formed by fermentation, and fixing the aroma components of the tea blank; the modern black tea process does not have the step, but the step is a special process for drying the black tea in the sun, and mainly stops the fermentation process to ensure that the quality is fixed.
6) Dried in the sun
Sun-drying the raw black tea in a thin spreading way by using sunlight, and drying the dried raw black tea in the sun, wherein the water content of the tea is moderate when the water content of the tea reaches 8-10%;
the difference between the process of the invention and the modern black tea process in the sun drying step is as follows: the drying in the modern black tea processing technology is to bake the fermented tea blank at high temperature, and the aim is to rapidly passivate the activity of various enzymes by utilizing high temperature and stop the fermentation so as to fix the quality formed by fermentation; secondly, evaporating the water in the tea leaves, reducing the volume, fixing the shape, keeping the tea leaves dry enough and preventing mildew; thirdly, most of grass smell with low boiling point is emitted, aromatic substances with high boiling point are activated and retained, and the special sweet fragrance of the black tea is obtained. The first time is 105 ℃, the time is 12-16 min, the second time is 90-95 ℃, the time is 12-16 min, the water content of the tea blank is 5-6%, the sun-dried black tea is dried by sunlight, the activity of enzyme is kept, the water content of the tea is 8-10%, the sun-dried black tea is dried by sunlight at low temperature, and the aromatic substances with high boiling point in the sun-dried black tea are kept, so that the aromatic substances in the sun-dried black tea are gradually released in the brewing process and the later storage process of the tea, and the process also ensures that the sun-dried black tea has the most breakthrough characteristic: breaks through the shelf life of common black tea for 2 to 3 years, is suitable for long-term storage under the condition of meeting the storage condition, and has unchanged quality and even more stale and more fragrant.
7) Steam-pressing
Steaming and pressing tea leaves into a cake shape, firstly, enabling the water content of a tea blank to reach 14-16%, steaming and softening the tea blank, and increasing viscosity so as to be compressed into a cake;
the difference between the process of the invention and the modern black tea process in the steam pressing step is as follows: the step is a unique process for drying black tea, and modern black tea and traditional black tea do not have the step, but are the process of Pu' er tea. Modern black tea generally takes loose tea and broken tea as main materials, and the sun-dried black tea is steamed and pressed into tea cakes, so that the long-term storage and later-period alcoholization of the sun-dried black tea are facilitated.
8) And drying the mixture
Arranging the pressed tea cakes on a drying rack, sending the tea cakes into a drying room, drying the tea cakes for 2-3 days at the temperature of 50-60 ℃, and taking care of ventilation, wherein the water content of the tea leaves after drying is generally controlled at 8-10%.
The difference between the process of the invention and the modern black tea process in the drying step is as follows: the step is a unique process for drying the black tea, the modern black tea does not have the step, and the drying is mainly due to the steaming and pressing of the previous process, the moisture content of the tea reaches 14-16%, the moisture content of the tea is reduced, and the later storage is convenient.
Further, in order to ensure the cleanness of the tea leaves, a manual picking procedure is also included after the step 6), and tea stalks and other impurities in the tea leaves are removed.
Furthermore, the rolling can be carried out in two ways, namely ① 2 times of rolling for 1min after the raw materials of the fresh leaves are older, spreading for natural fermentation for 2h, and carrying out 2 times of rolling for 3-5 min after the leaves are slightly reddened, and ② 1 times of rolling for 17-20 min when the raw materials of the fresh leaves are younger.
Further, the fermentation time in the step 4) is preferably 8 hours for 1 time of rolling tea fermentation, and preferably 6 hours for 2 times of rolling tea fermentation.
Further, steaming and pressing in the step 8) are carried out in two ways, namely steaming at ① saturated steam at 100-102 ℃ for 20-30 s to ensure that the water content of the tea blank reaches 14-16%, and pressing the tea after the leaves become soft, wherein the steaming and pressing effect is good, but the cost is high, the time consumption is long, and less ② moist water is adopted for steaming and pressing, namely, 4-6% of moist water is firstly added to the tea blank to ensure that the water content of the tea blank reaches 14-16%, the steam temperature is 100-102 ℃, and the tea is steamed for 3-4 s, but the tea after the moist water needs to be steamed immediately, so that the tea is prevented from being oxidized continuously and generating sour taste.
Further, the standard of the picked fresh leaves is one bud with two leaves or one bud with three leaves.
The sun-dried black tea has the following characteristics and advantages:
first, the processing method is simple, original, easy to master and convenient for large-scale popularization.
And secondly, the method is suitable for various extensive raw materials, increases the picking amount of fresh leaves and saves picking labor.
And thirdly, the fuel is saved, the drying is changed into the drying in the sun, and the trees do not need to be cut, thereby being beneficial to protecting the ecological environment.
Fourthly, compared with the traditional Pu' er tea, the tea has unobvious bitterness and is more acceptable to consumers.
Fifthly, the product is durable and durable, has proper storage method and can be stored for a long time.
Sixthly, the consumption of black tea in the world is about 65 percent at present, and the international market advantage is developed by using the sun-dried red tea.
And seventhly, the red sun-drying can save labor and fuel, is beneficial to relieving the shortage of rural labor force and protecting and restoring the ecological environment. The method has the advantages that raw materials are not selected too much, the requirement on fineness is not high, fresh leaves in a rough tea garden can be processed, and the sales pressure of Pu' er tea sun-dried raw tea is relieved.
According to the characteristics of Yunnan big leaf tea in different areas, the inventor classifies a plurality of sun-cured black tea prepared by the process, and the sun-cured black tea is mainly divided into Pu' er sun-cured red, sun-cured red and Jingmai sun-cured red; wherein the Pu her sun-dried black tea is mainly prepared from cutting seedling of Yunnan large-leaf tea tree (such as Yunzan No. 10 or Chanyebaihao); the sun-dried black tea is mainly prepared from big leaf ancient tree tea from Yuan Qianjiazhai tea; the Jingmai sun-dried black tea is mainly prepared from large-leaf ancient tree tea from Jingmai belt.
Example 1
Taking 5-6 g of sun-dried black tea sample as an example, 150mL of boiling water is added each time, the first-time and second-time tea soup is orange and bright, the tea soup becomes red from the third-time tea making, the tea soup becomes red to the peak from the sixth-time tea making, and the tea soup becomes light red after ten-time tea making, which is obviously different from the characteristics of red, gorgeous and bright color of modern black tea soup and is more resistant to soaking than the modern black tea.
Example 2
The preparation process of the sun-dried black tea provided by the embodiment of the invention has the following operations:
1) picking fresh leaves
Fresh leaves are selected from Yunnan large-leaf tea tree cutting seedlings (Yunzan No. 10 or pekoe), the picked fresh leaves mainly comprise one bud and two leaves, and the fresh leaves are tender;
2) withering and withering
Spreading fresh leaves on a withering trough with a thickness of 15cm, and arranging a blast device at the bottom of the withering trough, wherein hot air or cold air can be supplied to accelerate water evaporation; according to the temperature and humidity of the environment, heating and withering can be carried out, wherein the temperature is 30 ℃, the humidity is 60% RH, and the withering time is 6 hours; the water content after withering is 28%, the fresh leaves after withering lose water and are not glossy, the tender stems cannot be brittle and broken when being held by hands, the raw tea strips are tight and thin, the fragrance is light, the color of the leaf bottom is light and dark, the leaves are soft, the leaves are held by hands to be clustered, and the hands are loose and not easy to scatter;
3) kneading and twisting
Adopting a light rolling principle, using a rolling machine, wherein the feeding amount of the withered leaves each time is 2/3 machine positions, the rolling process is not pressurized, the light rolling is adopted in the whole process, and the rolling time is 18 min; when the rolling is finished, the bud leaves are tightly rolled into strips, the loose folding phenomenon does not exist, the tea blank is tightly held by hands, tea juice overflows outwards, the tea ball is not loose after the tea is loose, and 1/3 of the tea blank is subjected to red change;
4) fermenting the mixture
Moderate fermentation, namely performing natural fermentation by adopting a bamboo basket, putting 10kg of rolled tea leaves into the clean bamboo basket, covering a layer of wet fermentation cloth on the surface of the bamboo basket to prevent the water on the surface of the tea blank from losing, wherein the fermentation time is 6h, the fermentation temperature is 30 ℃, the humidity is 60% RH, and the temperature in the middle of the fermented tea blank is 45 ℃; the fermentation degree is 70% of that of the standard Yunnan red, 90-95% of leaves are subjected to red change, the green grass smell disappears, and the mellow fragrance is strong.
5) Pre-drying the mixture
Pre-drying at 55 deg.C for 3min to inactivate the activity of various enzymes, stopping fermentation, and fixing the quality of tea blank and the fragrance component of tea blank;
6) dried in the sun
Sun-drying, spreading and sun-drying to obtain sun-dried raw black tea with water content of 10%;
7) hand picking pick
Removing tea stalks and other impurities in the tea leaves to ensure the cleanness of the tea leaves;
8) steam-pressing
Steaming tea leaves into a cake shape, firstly, making the moisture of tea blank be 4%, making the water content of the tea blank reach 14%, steaming the tea blank at the steam temperature of 100-102 ℃ for 3-4 s, steaming the tea blank thoroughly, softening the tea blank, and increasing viscosity so as to compress the tea blank into a cake;
9) and drying the mixture
Arranging the pressed tea cakes on a drying rack, sending the tea cakes into a drying room, drying the tea cakes for 3 days at the temperature of 50 ℃, and taking ventilation, wherein the water content of the dried tea is generally 8%.
Example 3
The preparation process of the sun-dried black tea provided by the embodiment of the invention has the following operations:
1) picking fresh leaves
The fresh leaves are new leaves of ancient tree tea of Daye of Zhen Yuan Qian Jia Zi, the raw materials of the fresh leaves are mainly one bud with two leaves and three leaves,
2) withering and withering
Spreading fresh leaves on a withering trough with a thickness of 13cm, and arranging a blast device at the bottom of the withering trough, wherein hot air or cold air can be supplied to accelerate water evaporation; according to the temperature and humidity of the environment, heating and withering can be carried out, wherein the temperature is 28 ℃, the humidity is 70% RH, and the withering time is 8 hours; the water content after withering is 30%, fresh leaves after withering lose water and are not glossy, the young stems cannot be brittle and broken when the fresh leaves are held without bones, the raw tea strips are tight and thin, the fragrance is light, the color of the leaf bottom is light and dark, the leaves are soft, the leaves are held into balls, and the hands are loose and are not easy to scatter;
3) kneading and twisting
Adopting a light rolling principle, using a rolling machine, wherein the feeding amount of the withered leaves each time is 2/3 machine positions, the rolling process is not pressurized, the light rolling is adopted in the whole process, and the rolling time is 20 min; when the rolling is finished, the bud leaves are tightly rolled into strips, the loose folding phenomenon does not exist, the tea blank is tightly held by hands, tea juice overflows outwards, the tea ball is not loose after the tea is loose, and 1/3 of the tea blank is subjected to red change;
4) fermenting the mixture
Moderate fermentation, namely performing natural fermentation by adopting a bamboo basket, putting 10kg of rolled tea leaves into the clean bamboo basket, covering a layer of wet fermentation cloth on the surface of the bamboo basket to prevent the water on the surface of the tea blank from losing, wherein the fermentation time is 7h, the fermentation temperature is 35 ℃, the humidity is 70% RH, and the temperature in the middle of the fermented tea blank is 48 ℃; the fermentation degree is 75% of that of standard Yunnan red, 90-95% of leaves are subjected to red change, the green grass smell disappears, and the mellow fragrance is strong.
5) Pre-drying the mixture
Pre-drying at 58 deg.C for 3min to inactivate the activity of various enzymes, stopping fermentation, and fixing the quality of tea blank and aroma component;
6) dried in the sun
Sun-drying the raw black tea by spreading and sun-drying, wherein the water content of the tea is 8%;
7) hand picking pick
Removing tea stalks and other impurities in the tea leaves to ensure the cleanness of the tea leaves;
8) steam-pressing
Steaming tea leaves into a cake shape, enabling the water content of a tea blank to reach 15%, enabling the steam temperature to be 100-102 ℃, steaming for 20-30 s, pressing after leaves are softened, steaming the tea blank thoroughly, softening, and increasing viscosity so as to be compressed into a cake;
9) and drying the mixture
Arranging the pressed tea cakes on a drying rack, sending the tea cakes into a drying room, drying the tea cakes for 2.5 days at the temperature of 55 ℃, and taking ventilation and air change, wherein the water content of the dried tea is generally 9%.
Example 4
The preparation process of the sun-dried black tea provided by the embodiment of the invention has the following operations:
1) picking fresh leaves
The fresh leaves are made of Jingmai tea with big leaves and ancient tree tea, and the leaves are mainly made of one bud and three leaves.
2) Withering and withering
Spreading fresh leaves on a withering trough with a thickness of 10cm, and arranging a blast device at the bottom of the withering trough, wherein hot air or cold air can be supplied to accelerate water evaporation; according to the temperature and humidity of the environment, heating and withering can be carried out at the temperature of 30 ℃ and the humidity of 50% RH for 8 hours; the water content after withering is 32%, fresh leaves after withering lose water and are not glossy, the young stems cannot be brittle and broken when the fresh leaves are held by hands, the raw tea strips are tight and thin, the fragrance is light, the color of the leaf bottom is light and dark, the leaves are soft, the leaves are held by hands to form a ball, and the hands are loose and are not easy to scatter;
3) kneading and twisting
Adopting a light rolling principle, using a rolling machine, wherein the feeding amount of withered leaves every time is 2/3 machine positions, not pressurizing in the rolling process, and adopting light rolling in the whole process; because the raw materials of the fresh leaves are older, the two-time rolling is adopted: and (3) rolling for 1min for the 1 st time, spreading, naturally fermenting for 2h, and rolling for 3-5 min for the 2 nd time when leaves slightly turn red. When the rolling is finished, the bud leaves are tightly rolled into strips, the loose folding phenomenon does not exist, the tea blank is tightly held by hands, tea juice overflows outwards, the tea ball is not loose after the tea is loose, and 1/3 of the tea blank is subjected to red change;
4) fermenting the mixture
Moderate fermentation, namely performing natural fermentation by adopting a bamboo basket, putting 10kg of rolled tea leaves into the clean bamboo basket, covering a layer of wet fermentation cloth on the surface of the bamboo basket to prevent the water on the surface of the tea blank from losing, wherein the fermentation time is 6h, the fermentation temperature is 40 ℃, the humidity is 50% RH, and the temperature in the middle of the fermented tea blank is 50 ℃; the fermentation degree is 80% of that of Yunnan red, 90-95% of leaves are subjected to red change, the green grass smell disappears, and the mellow fragrance is strong;
5) pre-drying the mixture
Pre-drying at 60 deg.C for 2min to inactivate the activity of various enzymes, stopping fermentation, and fixing the quality of tea blank and the fragrance component of tea blank;
6) dried in the sun
Sun-drying, spreading and sun-drying, wherein the water content of the tea leaves is 10%;
7) hand picking pick
Removing tea stalks and other impurities in the tea leaves to ensure the cleanness of the tea leaves;
8) steaming and pressing
Steaming tea leaves into a cake shape, firstly, making the moisture of tea blank reach 6%, making the water content of the tea blank reach 16%, steaming the tea blank at the steam temperature of 100-102 ℃ for 3-4 s, steaming the tea blank thoroughly, softening the tea blank, and increasing viscosity so as to compress the tea blank into a cake;
9) and drying the mixture
Arranging the pressed tea cakes on a drying rack, sending the tea cakes into a drying room, drying the tea cakes for 2 days at the temperature of 60 ℃, and taking ventilation and air exchange, wherein the water content of the dried tea is generally 10%.
Meanwhile, the inventor carries out literature retrieval or experimental detection on parameters such as physicochemical properties, nutritional values and the like of the sun-dried black tea and the Yunnan red tea, and detection results are shown in tables 1-4.
As can be seen from table 1, the total amount of amino acids in the sun-dried black tea was 8.016%, the essential amino acids accounted for 25.84%, and the amino acid ratio coefficient was 46.66. In the literature, "comparative research on amino acids and trace elements in Zijuan tea by different processing techniques", Zijuan tea is processed by modern Yunnan black tea process, the total amount of amino acids is 8.63%, essential amino acids account for 40.21% of the total amount of amino acids, and the ratio coefficient of amino acids is 15.07. The method shows that the nutritional value of amino acids in the tea leaves is more reserved by adopting a black tea sunning processing mode.
As can be seen from Table 2, the difference between the physical and chemical indexes of sun-dried black tea and modern Yunnan black tea is the content of tea pigment, the quality of modern Yunnan black tea requires that the liquor color is bright and bright, the content and the composition proportion of the three major tea pigments are that theaflavin is more than 0.7%, thearubigins is more than 10%, and thearubigins/theaflavin is 10-15. The contents of theaflavin and thearubigin of the sun-cured black tea are far lower than those of the modern black tea, and the reason why the tea soup of the sun-cured black tea is orange yellow and bright and is red gradually is also that the tea soup of the sun-cured black tea is yellow and bright. Catechin is the main component of polyphenol substances in tea, simple catechin is sweet, ester catechin is bitter, the contents of ester catechin EGCG and ECG of modern Yunnan black tea are 11 times and 20 times higher than those of black tea which is dried in the sun respectively, the tea soup is dense, strong and fresh in taste, the tea soup is quick in soup outlet, the taste of the black tea which is dried in the sun is mellow, and the tea soup is durable in soaking.
As can be seen from Table 3, the average content of 8 mineral elements in the sun-dried black tea is K > Ca > Mg > Mn > Fe > Na > Zn > Cu in the order from high to low, the largest coefficient of variation among the 8 mineral elements is Mn and then Cu, and the smallest coefficient of variation is K. The modern Yunnan black tea has the sequence of 8 mineral elements including K, Ca, Mn, Na, Fe, Zn and Cu, and has Mn, Fe, Zn, Cu and Ca contents higher than those of modern Yunnan black tea and K, Mg and Na contents lower than those of modern Yunnan black tea.
From table 4, the average content of mineral elements in the sun-dried black tea is used to calculate the nutrient Quality Index (Index of nutrition Quality), referred to as INQ, and from the table above, the INQ values of the mineral elements in the sun-dried black tea are all greater than 1 except that the INQ value of Na is less than 1, which indicates that the mineral elements Fe, Mn, Cu, Zn, K, Ca and Mg in the sun-dried black tea can meet the needs of human bodies and are abundant, particularly, the INQ value of Mn is far greater than 1, and the INQ value of Mn is as high as 115.1. The INQ values of the mineral elements Na and Cu of the modern Yunnan black tea are less than 1, the INQ values of the other mineral elements are more than 1, the INQ value of Mn is 29.1 at most, but the INQ value is lower than that of the sun-dried black tea. The nutritive value of mineral elements in the processing process of the sun-dried black tea is better than that of the modern Yunnan black tea.
TABLE 1 content of hydrolyzed amino acids of several sun-dried black teas
TABLE 2 physical and chemical index contents of sun-dried black tea and modern Yunnan black tea
Note: data from the following documents: comparative analysis research on quality characteristics of Yunnan black tea, preliminary analysis on chemical components of Yunnan black tea, and analysis on amino acid composition of broken Yunnan black tea with different grades.
TABLE 3 mineral element contents of sun-dried black tea and modern Dian Jing tea
TABLE 4 comparison of the nutritional quality Index (INQ) values of sun and Dian black teas
Claims (6)
1. A preparation process of sun-cured black tea is characterized in that a finished product of the sun-cured black tea is a tea cake, the sun-cured black tea takes Yunnan big-leaf tea as a raw material, a traditional planted stocking type or arbor type is taken as a main material, fresh leaves of Yunnan big-leaf tea trees picked in the same area and of the same variety are selected as the raw material, the sun-cured black tea is processed and prepared in sunny days, and the process comprises the steps of heavy withering, light rolling, moderate fermentation and sunlight drying; the sun-dried black tea is dark brown, regular and uniform in shape, moderate in elasticity, free of layer and surface peeling, the tea strips stand out the ' fertilizer and the ' full ' of the large-leaf seed tea, the liquor color of the sun-dried black tea is orange yellow and bright, gradually becomes red and bright, becomes light after reaching the peak value, is durable in soaking, and is suitable for long-term storage under the condition of meeting the storage condition;
the method specifically comprises the following steps:
(1) picking fresh leaves
Picking fresh leaves of the same kind of Yunnan big-leaf tea trees in the same region as the raw materials, wherein the fresh leaves are consistent in age and tenderness and do not contain tea impurities and non-tea impurities;
(2) withering and withering
Spreading the fresh leaves on the surface of a withering trough, wherein the thickness of the fresh leaves is 10-15 cm, and arranging a blast device at the bottom of the withering trough to supply hot air or cold air to accelerate water evaporation; according to the temperature and humidity of the environment, heating and withering can be carried out at the temperature of 28-30 ℃ and the humidity of 50-70% RH for 6-8 h; the water content after withering is 28-32%, fresh leaves after withering lose water and are dull, no bones are left when the leaves are held by hands, tender stems cannot be brittle, the tea leaves are tight and thin, the fragrance is light, the color of the leaf bottoms is light and dark, the leaves are soft, the leaves are held by hands to form a ball, and the hands are loose and are not easy to scatter;
(3) kneading and twisting
Adopting a light rolling principle, using a rolling machine, wherein the feeding amount of withered leaves every time is 2/3 machine positions, not pressurizing in the rolling process, and adopting light rolling in the whole process; when the rolling is finished, the bud leaves are tightly rolled into strips, the loose folding phenomenon does not exist, the tea blank is tightly held by hands, tea juice overflows outwards, the tea ball is not loose after the tea is loose, and 1/3 of the tea blank is subjected to red change;
(4) fermenting the mixture
Moderate fermentation, namely performing natural fermentation by using a bamboo basket, putting 10kg of rolled tea leaves into the clean bamboo basket, covering a layer of wet fermentation cloth on the surface of the bamboo basket to prevent the water on the surface of the tea blank from losing, wherein the fermentation time is 6-8 h, the fermentation temperature is 30-40 ℃, the humidity is 50% -70% RH, and the temperature in the middle of the fermented tea blank is 45-55 ℃; the fermentation degree is 70-80% of modern Yunnan red, 90-95% of leaves are subjected to red change, the green grass smell disappears, and the mellow flavor is strong;
(5) pre-drying the mixture
Pre-drying at a low temperature of 55-60 ℃ for 2-3 min in a short time, passivating the activity of various enzymes, stopping fermentation, fixing the quality formed by fermentation, and fixing the aroma components of the tea blank;
(6) dried in the sun
Sun-drying the raw black tea by using sunlight, and drying the dried raw black tea in the sun, wherein the water content of the tea is 8-10%;
(7) steam-pressing
Steaming and pressing the tea leaves into a cake shape, so that the water content of a tea blank reaches 14-16%, steaming and softening the tea blank, and increasing viscosity so as to compress the tea blank into a cake;
(8) And drying the mixture
Arranging the pressed tea cakes on a drying rack, sending the tea cakes into a drying room, drying the tea cakes for 2-3 days at the temperature of 50-60 ℃, taking care of ventilation, and controlling the water content of the dried tea to be 8-10%;
the rolling in the step 3) adopts two modes, namely ① 2 times of rolling method, namely 1 time of rolling when the raw materials of the fresh leaves are older, spreading the raw materials for natural fermentation for 2 hours after 1min of rolling, and rolling for 2 times of rolling for 3-5 min when the leaves are slightly reddish, and ② 1 times of rolling method, namely 17-20 min when the raw materials of the fresh leaves are younger.
2. A process of making sun-cured black tea according to claim 1, wherein: and step 6) is followed by a manual picking process to remove tea stalks and other impurities in the tea leaves so as to ensure the cleanness of the tea leaves.
3. A process of making sun-cured black tea according to claim 1, wherein: and 4) fermenting for 8 hours for 1 time of rolled tea and fermenting for 6 hours for 2 times of rolled tea.
4. The preparation process of the sun-dried black tea as claimed in claim 1, wherein the steaming and pressing in the step 7) is carried out in two ways, namely, ① saturated steam steaming is carried out at the steam temperature of 100-102 ℃ for 20-30 s to ensure that the water content of the tea blank reaches 14-16%, and the tea can be pressed after the leaves become soft, the steaming and pressing effect is good, but the cost is high, the time consumption is long, and less time is consumed, ② humid water steaming is carried out, namely, 4-6% of humid water of the tea blank is firstly added, the water content of the tea blank reaches 14-16%, the steam temperature is 100-102 ℃, the steaming is carried out for 3-4 s, but the tea leaves after the humid water steaming need to be steamed immediately to prevent the tea leaves from.
5. A process for preparing a sun-dried black tea according to claim 1, wherein the sun-dried black tea is prepared from fresh leaves of one bud and two leaves or one bud and three leaves of the same variety of Yunnan big-leaf tea tree picked in the same area.
6. A process of making sun-cured black tea according to claim 1, wherein: in the fresh leaf picking step, the standard of fresh leaf picking is one bud with two leaves or one bud with three leaves.
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Address after: 665000 Mu Nai River Industrial Park, Simao District, Puer City, Simao, Yunnan Applicant after: Pu'er Xinhua National Tea Co., Ltd. Address before: 665000 Tea City Avenue, Simao District, Puer City, Simao, Yunnan Applicant before: PU'ER TIANXIA PU'ER TEA COUNTY CO., LTD. |
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| GR01 | Patent grant | ||
| GR01 | Patent grant |