CN105410218B - A kind of method that tea 108,302 improved tea variety fresh leafs make high-quality low fluorine dark green tea in utilization - Google Patents
A kind of method that tea 108,302 improved tea variety fresh leafs make high-quality low fluorine dark green tea in utilization Download PDFInfo
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- CN105410218B CN105410218B CN201510926099.2A CN201510926099A CN105410218B CN 105410218 B CN105410218 B CN 105410218B CN 201510926099 A CN201510926099 A CN 201510926099A CN 105410218 B CN105410218 B CN 105410218B
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- green tea
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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
-
- 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
Abstract
The invention discloses a kind of methods that tea 108,302 improved tea variety fresh leafs make high-quality low fluorine dark green tea in utilization, comprising the following steps: (1) leaf picking；(2) booth is green；(3) it finishes；(4) it rubs；(5) stalk is taken off；(6) decatize；(7) it ferments；(8) dry；(9) assorted；(10) steam pressure, drying.Compared with the prior art, the advantages of the invention are its organoleptic quality of dark green tea produced by the invention, flavour ingredient, safety is above commercially available common dark green tea, the black brick tea shape produced is rectified, color is brown glossy, fragrance is pure and mild, soup look reddish yellow is bright, flavour is pure and mild, water extraction in tealeaves, tea polyphenols, soluble sugar, free amino acid, caffeine, theaflavin equal size is respectively higher than the 83.5% of commercially available common dark green tea, 75.6%, 34.8%, 203.6%, 109.6% and 118.2%, and its fluorine content is only 111.0mg/kg, well below national standard (300mg/kg), lower than the fluorine content of commercially available common dark green tea 86.0%.
Description
Technical field
The present invention relates to tea 108, the production of 302 improved tea variety fresh leafs in tealeaves manufacture craft more particularly to a kind of utilization are excellent
The method of the low fluorine dark green tea of matter.
Background technique
Dark green tea is commonly referred to as border-sale tea or brick tea because mainly selling to the wide northwest border areas in China, to be readily transported,
Dark green tea is generally pressed into brick shape, therefore is commonly called as again as brick tea.It is to live in a small number of people in the area such as Tibet, Qinghai, Xinjiang, Inner Mongol
Race compatriot is used to make the primary raw material of buttered tea, milk tea, is the object that it is essential that it lives daily.The production work of traditional dark green tea
Skill is sufficiently complex, and to form its orange red bright soup look, pure and mild smooth mouthfeel, pure and mild fragrance, people will need to largely be processed
Leaf is packed together for a long time, using the microorganism nature inoculation fermentation in air, promotes tealeaves annesl spoiled, which is
For critical process --- the pile fermentation of dark green tea production.Up to the completion of entire pile fermentation process since flocking together, generally need 30 days or so
Time, the temperature worker to adjust in heap need timing to open tea heap, mix thoroughly and do heap again.However this operation is to tea base temperature
The control of degree mainly with the feeling of worker thus and it is inaccurate, cause black tea quality extremely unstable.Repeatedly when turning and be long
Between bank up require processing dark green tea raw material have certain maturity, otherwise tealeaves easily becomes " sponge gourd in this process
Flesh ".This is that the production raw material of dark green tea is mostly the one of the major reasons of thick branch old leaf.In addition, dark green tea manufacturing enterprise mostly uses at present
Purchase casual household's gross tea again row watering mix, decatize, the technique of pile fermentation make dark green tea, the raw material sources of every batch of gross tea it is more complicated and
There are larger difference, this is also to lead to different batches black tea quality there are the major reasons of larger difference.
Tea tree is a kind of typical rich fluorine plant, and with the increase of bud tip maturity, the fluorine accumulated in leaf is sharply increased.City
The fluorine content for selling common dark green tea is generally up to 700mg/kg or more, and study found that human body takes in 2.7mg or more from dark green tea daily
Fluorine, it is possible to cause body the fluorine poisonings symptom such as den tal fluorosis, fluorosis of bone occur.In recent years, to reduce the fluorine content in dark green tea,
Researcher has attempted the fluorine that the modes such as addition chemical reagent, biological enzyme formulation, microorganism reduce in dark green tea in process and has contained
Amount, but because of various reasons, there is no really apply in the actual production of dark green tea the above method.
There are larger differences for enrichment of the different varieties of tea plant to fluorine.In recent years, researcher has found national breeding " middle tea
302 ", " middle tea 108 " is only 95.17-496.77mg/kg in the fluorine content of annual each five Ye Zhiyi bud of Ji Zhongyi bud, ten leaf, bright
It is aobvious to be lower than China overwhelming majority tea tree breed, it is a kind of typical low fluorine tea tree breed.
Middle tea 302 is to be educated with " Fuding white tea " F1 generation as male parent artificial hybridization by " Georgia 6 " as female parent
At morning raw, high-quality, high yield, highly resistance kind, have the plantation of larger area in Sichuan, Hubei, zhejiang and other places, general main use
In production simple bud or the famous green tea of 1 bud, 1 leaf class, 1 bud of spring tea, 2 leaf amino acid, tea polyphenols, caffeine and water extraction contain
Amount is respectively 4.25%, 23.83%, 3.47% and 35.84%, and phenol ammonia ratio is 5.61, and component content is relatively abundanter, thus
With the material base for making high-quality low fluorine dark green tea.
Middle tea 108 is inserting by using 60CO- gamma-rays processing Dragon Well tea 43 by Tea Inst., Chinese Academy of Agricultural Sciences
Fringe and morning raw, high-quality, the disease-resistant national improved tea variety selected, content are abundant, yield is high, is generally used for making name
Excellent green tea.In recent years the study found that middle tea 108 the annual spring, the summer, autumn each five leaf of Ji Zhongyi bud to ten leaf of a bud fluorinated volume
For 108.12-462.44mg/kg, hence it is evident that it is lower than Fuding white tea (133.95-856.42mg/kg) and most of tea tree breeds,
It is thus a kind of excellent low fluorine tea tree breed.
The production of traditional dark green tea (brick tea) is generally carried out by the way of nature pile fermentation using gross tea watering mix, after decatize again
Annesl is spoiled, and pile fermentation environment is larger by external influence, the temperature, humidity inside tea base be difficult to control so that at tea quality without
Method is stablized.In addition, make raw material it is thick it is old, mix, cause the fluorine content of commercially available traditional dark green tea (brick tea) high, in addition,
More and slightly long tea stalk makes entire brick tea extremely unsightly inside brick tea.
In consideration of it, the fresh leaf of tea 108,302 improved tea varieties is as the low fluorine dark green tea (brick tea) of production in proposed adoption of the present invention
Raw material, by fresh leaves de-enzyming, in short-term rub, decatize, intermittent heating fermentation, drying, that the modes such as steam pressure make high-quality low fluorine is black
Tea (brick tea) improves the organoleptic quality and safety of dark green tea (brick tea), to meet the daily required of borderland ethnic group compatriot.
Summary of the invention
The present invention is that it is excellent to provide tea 108 in a kind of utilization, the production of 302 improved tea variety fresh leafs in order to solve above-mentioned deficiency
The method of the low fluorine dark green tea of matter.
Above-mentioned purpose of the invention is realized by technical solution below: tea 108,302 improved tea varieties in a kind of utilization
The method that fresh leaf makes high-quality low fluorine dark green tea, it is characterised in that: the following steps are included:
(1) leaf picking: six leaf (not hairtail of five leaf of a bud of 108 fresh leaves of tea plant of tea 302 or middle tea or a bud in picking
Leaf, disease pest leaf, rainwater leaf are not adopted)；
(2) booth is green: the green slot booth of storage is green, 18-20 centimetres of thickness, spreads out 22-25 DEG C of room temperature of blueness, humidity 70-75%, time 5-
6h, air blast 30min stop 30min, and most latter two hour stops air blast；
(3) it finishes: using 80 type roller fixation machines, revolving speed 22r/min, throws leaf amount by 80-83 DEG C of temperture of leaves, time 2-3min
280-300kg/h, water-removing leaves moisture content 63-65%；
(4) it rubs: using being rubbed for the first time while hot after the water-removing of 55 type rolling machines, being not pressurized, rolling machine revolving speed 40r/min,
2min；It is stacked 120min；It rubs, is not pressurized for the second time, 1min；
(5) take off stalk: using machine add it is artificial by the way of take off stalk, blowing make stalk, leaf it is separated；
(6) it decatize: rubs leaf and is filled in food steamer after spreading, steam 30s after upper vapour；
(7) it ferments: the processing leaf (about 80-85 DEG C of temperture of leaves) after steaming is loaded on cotton pocket (25-30 jins/bag) immediately, point
The tea stalk separated out installs in the same way, is put into togerther roller heating equipment, and every is put into 20-25 bags, heats every 24 hours
Roller, revolving speed 22r/min, temperture of leaves rise to 85 DEG C or so pass hull closures, stand tealeaves, tea stalk in roller, by rolling
The heat fermentation that the residual temperature and tealeaves itself of cylinder generate, time 7-12d；
(8) dry: the tealeaves that natural draft drying ferments；
(9) assorted: the tea stalk that will be fermented is spelled in tealeaves with the short stalk that cutting machine is cut into 1-1.5cm by 8% weight
It mixes thoroughly；
(10) steam pressure, drying: it will be pressed into brick, every piece of 500g after assorted good loose tea decatize, the brick tea suppressed is put into
It is dried in 75-80 DEG C of baking oven.
The present invention is that brick output shape is straight, color is brown, soup look for tea 302 or the production of 108 improved tea variety fresh leaf of middle tea in utilizing
Orange bright, aroma of pure, flavour is pure and mild, organoleptic quality and water extraction, tea polyphenols, soluble sugar, free amino acid, coffee
The component contents such as coffee alkali, theaflavin are apparently higher than commercially available traditional brick tea, and fluorine content is lower by 86.0% than commercially available traditional brick tea
High-quality low-fluorine brick tea, essentially consists in the following:
(1) fresh leaf: the fresh leaf content of 108 breeding tea tree of middle tea 302 or middle tea is abundant, the fluorine of annual each Ji Yenei
Content is significantly lower than most of tea tree breeds, is a kind of excellent low fluorine tea tree breed, has the object for producing high-quality low-fluorine brick tea
Matter basis.
(2) it picks: six leaf (the not hairtail of five leaf of a bud or a bud of 108 improved tea variety fresh leaf of tea 302 or middle tea in picking
Leaf, disease pest leaf, rainwater leaf are not adopted, young sprout growth period about 55d-65d) as production raw material, meet traditional brick tea to feedstock grade
Requirement.
(3) finish: roller fixation, water-removing quality are stablized.
(4) rub: because fresh leaf is more thick old, fiber content is not higher easily molded in leaf, therefore need to rub while hot, first
It is secondary to rub, it carries out after water-removing, to avoid blade broken, is carried out by the way of gently pressing in short-term while hot immediately；It rubs for the second time
Processing leaf need to be carried out carrying out while hot after decatize makes its softness in short-term, to guarantee its integrality, be not pressurized when rubbing, locate in short-term
Reason.
(5) intermittent heating fermentation: when traditional brick tea pile fermentation, the epidemic disaster in tea base is not easy to control, is influenced by the external world
Larger, for the general heap of tea base in indoor ground, sanitary condition is poor.It is carried out in the present invention with the electric heating vial-type roasting machine after improvement
Heating fermentation, ensure that the sanitary condition of tealeaves；The tealeaves in machine is heated in timing daily, and temperature accurately controls, machine
Tealeaves ferments in waste heat after device is closed, conducive to the slow conversion and raising of quality；The tealeaves of fermentation is not by watering mix
Processing, but chemically reacted using contained humidity in itself leaf, annesl it is spoiled, be conducive to stabilizing and increasing for quality.Hair
During ferment, the tea stalk that this tea is detached from also individually packed fermentation is conducive to the conversion of a small amount of ingredient in tea stalks, it is assorted enter tealeaves
In the flavor of tealeaves can be improved.
(6) cut stalk, assorted: the tea stalk that will be taken off is cut into the short stalk of 1-1.5cm with cutting machine, by the stalk of national standard 8%
Amount is spelled into tealeaves, so that made brick tea good appearance, flavour are pure and mild, amount containing stalk meets phase significantly lower than commercially available traditional brick tea
The national standard answered.
(7) dry: the molding brick tea of steam pressure, which is adopted, to be Tumbled Cool, be conducive to brick tea fragrance, flavour it is further
Conversion.
Compared with the prior art, the advantages of the invention are dark green tea produced by the invention its organoleptic quality, flavour ingredient, safety
Property be above commercially available common dark green tea, the black brick tea shape produced rectify, color it is brown it is glossy, fragrance is pure and mild, soup look reddish yellow
Bright, flavour is pure and mild, water extraction, tea polyphenols, soluble sugar, free amino acid, caffeine, theaflavin equal size in tealeaves
83.5%, 75.6%, 34.8%, 203.6%, 109.6% and the 118.2% of respectively higher than commercially available common dark green tea, and its fluorine contains
Amount is only 111.0mg/kg, well below national standard (300mg/kg), lower than the fluorine content of commercially available common dark green tea 86.0%.
In addition, dark green tea other indices that the present invention makes meet national respective standard.
Specific embodiment
The present invention is described in further detail below with reference to embodiment.
A kind of method that tea 108,302 improved tea variety fresh leafs make high-quality low fluorine dark green tea in utilization, comprising the following steps:
(1) leaf picking: six leaf (not hairtail of five leaf of a bud of 108 fresh leaves of tea plant of tea 302 or middle tea or a bud in picking
Leaf, disease pest leaf, rainwater leaf are not adopted)；
(2) booth is green: the green slot booth of storage is green, 18-20 centimetres of thickness, spreads out 22-25 DEG C of room temperature of blueness, humidity 70-75%, time 5-
6h, air blast 30min stop 30min, and most latter two hour stops air blast；
(3) it finishes: using 80 type roller fixation machines, revolving speed 22r/min, throws leaf amount by 80-83 DEG C of temperture of leaves, time 2-3min
280-300kg/h, water-removing leaves moisture content 63-65%；
(4) it rubs: using being rubbed for the first time while hot after the water-removing of 55 type rolling machines, being not pressurized, rolling machine revolving speed 40r/min,
2min；It is stacked 120min；It rubs, is not pressurized for the second time, 1min；
(5) take off stalk: using machine add it is artificial by the way of take off stalk, blowing make stalk, leaf it is separated；
(6) it decatize: rubs leaf and is filled in food steamer after spreading, steam 30s after upper vapour；
(7) it ferments: the processing leaf (about 80-85 DEG C of temperture of leaves) after steaming is loaded on cotton pocket (25-30 jins/bag) immediately, point
The tea stalk separated out installs in the same way, is put into togerther roller heating equipment, and every is put into 20-25 bags, heats every 24 hours
Roller, revolving speed 22r/min, temperture of leaves rise to 85 DEG C or so pass hull closures, stand tealeaves, tea stalk in roller, by rolling
The heat fermentation that the residual temperature and tealeaves itself of cylinder generate, time 7-12d；
(8) dry: the tealeaves that natural draft drying ferments；
(9) assorted: the tea stalk that will be fermented is spelled in tealeaves with the short stalk that cutting machine is cut into 1-1.5cm by 8% weight
It mixes thoroughly；
(10) steam pressure, drying: it will be pressed into brick, every piece of 500g after assorted good loose tea decatize, the brick tea suppressed is put into
It is dried in 75-80 DEG C of baking oven.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure or equivalent flow shift made by bright specification and embodiment content, it is relevant to be applied directly or indirectly in other
Technical field is included within the scope of the present invention.
Claims (1)
1. a kind of method that tea 108,302 improved tea variety fresh leafs make high-quality low fluorine dark green tea in utilization, it is characterised in that: including with
Lower step:
(1) leaf picking: six leaf of five leaf of a bud or a bud of 108 fresh leaves of tea plant of tea 302 or middle tea in picking, the leaf are not
Hairtail leaf, disease pest leaf, rainwater leaf are not adopted；
(2) booth blueness: the green slot booth of storage is green, and 18-20 centimetres of thickness, booth 22-25 DEG C of room temperature of blueness, humidity 70-75%, time 5-6h,
Air blast 30min stops 30min, and most latter two hour stops air blast；
(3) it finishes: using 80 type roller fixation machines, revolving speed 22r/min, throws leaf amount 280- by 80-83 DEG C of temperture of leaves, time 2-3min
300kg/h, water-removing leaves moisture content 63-65%；
(4) it rubs: using being rubbed for the first time while hot after the water-removing of 55 type rolling machines, being not pressurized, rolling machine revolving speed 40r/min, 2min；
It is stacked 120min；It rubs, is not pressurized for the second time, 1min；
(5) take off stalk: using machine add it is artificial by the way of take off stalk, blowing make stalk, leaf it is separated；
(6) it decatize: rubs leaf and is filled in food steamer after spreading, steam 30s after upper vapour；
(7) ferment: by the processing leaf after steaming, temperture of leaves are set as 80-85 DEG C, are loaded on cotton pocket immediately, and the pocket fills 25-30
Jin/bag, the tea stalk isolated install in the same way, are put into togerther roller heating equipment, and every is put into 20-25 bags, every 24
Roller of hour heating, revolving speed 22r/min, temperture of leaves rise to 85 DEG C or so pass hull closures, keep tealeaves, tea stalk quiet in roller
It sets, ferment by the heat that the residual temperature and tealeaves itself of roller generate, time 7-12d；
(8) dry: the tealeaves that natural draft drying ferments；
(9) assorted: the tea stalk that will be fermented is spelled in tealeaves by 8% weight with the short stalk that cutting machine is cut into 1-1.5cm and is mixed thoroughly；
(10) steam pressure, drying: it will be pressed into brick, every piece of 500g after assorted good loose tea decatize, the brick tea suppressed is put into 75-
It is dried in 80 DEG C of baking ovens.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106070888A (en) * | 2016-06-22 | 2016-11-09 | 钟胜 | Lignum cinnamomi camphorae tea preparation process |
| CN109430454A (en) * | 2018-12-29 | 2019-03-08 | 洪雅县偏坡山茶叶专业合作社 | A kind of processing technology of low fluorine hiding tea |
| CN113575700B (en) * | 2019-01-04 | 2023-10-20 | 清远职业技术学院 | Post-fermentation black tea and processing method thereof |
| CN111903785B (en) * | 2020-08-25 | 2023-08-25 | 湖北省农业科学院果树茶叶研究所 | Processing method of aged fragrant and fragrant green brick tea |
| CN112544736A (en) * | 2020-12-11 | 2021-03-26 | 黄山市天方茶叶有限公司 | Method for making dark tea sculpture |
| CN114468074A (en) * | 2022-03-01 | 2022-05-13 | 四川荥泰茶业有限责任公司 | Application of lactobacillus plantarum A4 in Tibetan tea production and Tibetan tea preparation method |
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| CN102273527A (en) * | 2011-09-15 | 2011-12-14 | 湖南湘丰茶业有限公司 | Production technology of black tea |
| CN103460922A (en) * | 2013-08-19 | 2013-12-25 | 湖北楚孝生态茶叶有限公司 | Method of planting flat tea of China tea 108 |
| CN104472136A (en) * | 2014-11-11 | 2015-04-01 | 重庆市永川区永荣茶厂 | Planting and cultivation method of tea trees in southwest area |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101356880A (en) * | 2008-06-16 | 2009-02-04 | 苏州洞庭福岗农业技术开发有限公司 | High grade summer autumn tea production method and products thereof |
| CN102273527A (en) * | 2011-09-15 | 2011-12-14 | 湖南湘丰茶业有限公司 | Production technology of black tea |
| CN103460922A (en) * | 2013-08-19 | 2013-12-25 | 湖北楚孝生态茶叶有限公司 | Method of planting flat tea of China tea 108 |
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