CN105379878A - Black tea production method - Google Patents

Abstract

The invention discloses a black tea production method. The black tea production method comprises immersing picked tea in clear water for 3-5min, carrying out cleaning, carrying out deterioration on the cleaned tea for 5-7h, putting the tea subjected to deterioration into a roller, carrying out rolling respectively for 3-4min under atmospheric pressure, 3-4min under light pressure, 2-3min under atmospheric pressure, 10min under light pressure, 2-3min under heavy pressure and 30-40min under atmospheric pressure, carrying out fermentation on the rolled tea, carrying out drying on the fermented tea at a temperature of 40-60 DEG C for 5-10min, taking out the dried tea, carrying out rolling, putting the rolled tea into a tea fragrance improver and carrying out drying and fragrance improvement. The black tea production method is an eco-friendly ecological processing technology and effectively retains black tea nutrients. The black tea has no sour flavor and has a good taste and a plump soup color.

Description

A kind of production method of black tea

Technical field

The present invention relates to a kind of production method of tea, is a kind of production method of black tea in particular.

Background technology

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 new component such as theaflavin, thearubigin.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, it is the second largest teas of China.

Black tea belongs to full fermented tea, is with suitable new tea tooth leaf for raw material, through the tea that the series of process process such as wither, knead (cutting), fermentation, drying is refined.Tea leaf fermentation excessively or the time do not control, then millet paste can be caused to turn sour, soup look muddy dark, the problem such as astringent taste is overweight.

Summary of the invention

The object of the present invention is to provide a kind of effectively can keep black tea effective nutritional labeling and color and luster, Tang Sehao, features good taste production method.

For achieving the above object, the present invention adopts following technical scheme:

A production method for black tea, includes following steps:

S1, the tealeaves clear water immersion 3-5 minute that will pluck, then clean;

S2, clean up after tealeaves to be evenly laid on drying frame by 5 ~ 10cm online, wither 5 ~ 7h, temperature 25 DEG C ~ 28 DEG C; S3, wither after tealeaves be placed in twist with the fingers in bucket and knead, knead by following condition, knead 3 ~ 4min under the condition of pneumatics, add light kneadding and twist with the fingers 3 ~ 4min, pneumatics kneads 2 ~ 3min, adds light kneadding and twists with the fingers 10min, and increase the weight of kneadding and twist with the fingers 2 ~ 3min, pneumatics kneads 30 ~ 40min;

S4, the tealeaves kneaded is carried out fermentation 3 ~ 4h, fermentation temperature 25 DEG C ~ 28 DEG C, humidity is 92 ~ 95%;

S5, the tealeaves fermented are dried, and bake out temperature controls at 40 ~ 60 DEG C, and the time is 5 ~ 10 minutes, then takes out and kneads, kneads 10 ~ 20min under the condition of pneumatics, put into perfuming machine for tea and carry out drying aroma-improving process.

Further, the temperature of drying aroma-improving process is 85 ~ 90 DEG C, makes moisture content < 3%.

Processing method of the present invention is environmental protection ecosystem process technology, effectively maintains the nutrition in black tea, and taste is without tart flavour, and mouthfeel is good, and soup look full.

Detailed description of the invention

Now further describe the present invention.

Embodiment 1

A production method for black tea, includes following steps:

S1, the tealeaves clear water of harvesting is soaked 3 minutes, then clean;

S2, clean up after tealeaves to be evenly laid on drying frame by 5cm online, wither 10h, temperature 25 DEG C; S3, wither after tealeaves be placed in twist with the fingers in bucket and knead, knead by following condition, knead 3min under the condition of pneumatics, add light kneadding and twist with the fingers 4min, pneumatics kneads 2min, adds light kneadding and twists with the fingers 10min, and increase the weight of kneadding and twist with the fingers 2min, pneumatics kneads 40min;

S4, the tealeaves kneaded is carried out fermentation 3h, fermentation temperature 28 DEG C, humidity is 92%;

S5, the tealeaves fermented are dried, bake out temperature controls at 40 DEG C, time is 10 minutes, then take out and knead again, knead 10min under the condition of pneumatics, put into perfuming machine for tea and carry out drying aroma-improving process, the temperature of drying aroma-improving process is 85 DEG C, make moisture content < 3%.

Embodiment 2

A production method for black tea, includes following steps:

S1, the tealeaves clear water of harvesting is soaked 5 minutes, then clean;

S2, clean up after tealeaves to be evenly laid on drying frame by 10cm online, wither 7h, temperature 28 DEG C; S3, wither after tealeaves be placed in twist with the fingers in bucket and knead, knead by following condition, knead 4min under the condition of pneumatics, add light kneadding and twist with the fingers 3min, pneumatics kneads 2min, adds light kneadding and twists with the fingers 10min, and increase the weight of kneadding and twist with the fingers 3min, pneumatics kneads 40min;

S4, the tealeaves kneaded is carried out fermentation 4h, fermentation temperature 25 DEG C, humidity is 95%;

S5, the tealeaves fermented are dried, bake out temperature controls at 60 DEG C, time is 5 minutes, then take out and knead again, knead 20min under the condition of pneumatics, put into perfuming machine for tea and carry out drying aroma-improving process, the temperature of drying aroma-improving process is 90 DEG C, make moisture content < 3%.

Embodiment 3

A production method for black tea, includes following steps:

S1, the tealeaves clear water of harvesting is soaked 4 minutes, then clean;

S2, clean up after tealeaves to be evenly laid on drying frame by 6cm online, wither 6h, temperature 26 DEG C; S3, wither after tealeaves be placed in twist with the fingers in bucket and knead, knead by following condition, knead 200 seconds under the condition of pneumatics, add light kneadding and twist with the fingers 200 seconds, pneumatics kneads 150 seconds, and add light kneadding and twist with the fingers 10min, increase the weight of kneadding and twist with the fingers 150 seconds, pneumatics kneads 35min;

S4, the tealeaves kneaded is carried out fermentation 3.5h, fermentation temperature 26 DEG C, humidity is 94%;

S5, the tealeaves fermented are dried, bake out temperature controls at 35 DEG C, time is 7 minutes, then take out and knead again, under the condition of pneumatics, knead 15min, put into perfuming machine for tea and carry out drying aroma-improving process, the temperature of drying aroma-improving process is, 88 DEG C, make moisture content < 3%.

Above-described embodiment of the present invention, does not form limiting the scope of the present invention.Any amendment done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within claims of the present invention.

Claims (2)

1. a production method for black tea, is characterized in that, includes following steps:

S1, the tealeaves clear water immersion 3-5 minute that will pluck, then clean;

S2, clean up after tealeaves to be evenly laid on drying frame by 5 ~ 10cm online, wither 5 ~ 7h, temperature 25 DEG C ~ 28 DEG C;

S3, wither after tealeaves be placed in twist with the fingers in bucket and knead, knead by following condition, knead 3 ~ 4min under the condition of pneumatics, add light kneadding and twist with the fingers 3 ~ 4min, pneumatics kneads 2 ~ 3min, adds light kneadding and twists with the fingers 10min, and increase the weight of kneadding and twist with the fingers 2 ~ 3min, pneumatics kneads 30 ~ 40min;

S4, the tealeaves kneaded is carried out fermentation 3 ~ 4h, fermentation temperature 25 DEG C ~ 28 DEG C, humidity is 92 ~ 95%;

S5, the tealeaves fermented are dried, and bake out temperature controls at 40 ~ 60 DEG C, and the time is 5 ~ 10 minutes, then takes out and kneads, kneads 10 ~ 20min under the condition of pneumatics, put into perfuming machine for tea and carry out drying aroma-improving process.

2. the production method of a kind of black tea according to claim 1, is characterized in that, the temperature of drying aroma-improving process is 85 ~ 90 DEG C, makes moisture content < 3%.