CN105410221A - Processing method of pekoe flavor type black tea - Google Patents
Processing method of pekoe flavor type black tea Download PDFInfo
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- CN105410221A CN105410221A CN201510939594.7A CN201510939594A CN105410221A CN 105410221 A CN105410221 A CN 105410221A CN 201510939594 A CN201510939594 A CN 201510939594A CN 105410221 A CN105410221 A CN 105410221A
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- leaf
- tea
- black tea
- pekoe
- green
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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
-
- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of black tea processing and discloses a processing method of pekoe flavor type black tea. A C.sinensis cv.Baihaozao tea tree variety belongs to the new national level good tea tree variety, has the characteristics of early germination, much C.sinensis cv.Baihaozao, high yield and good quality, and is applicable to production of high-grade famous black tea and green tea products. A new product of the pekoe flavor type black tea is processed with an innovative technology by adopting fresh leaves of the C.sinensis cv.Baihaozao, the fresh leaves are characterized in that one bud has one leaf, and the innovative technology of the pekoe flavor type black tea is formed by combining oolong tea and green tea processing technologies on the basis of a traditional processing technology of black tea. The pekoe flavor type black tea processed with the innovative technology is tight and thin in appearance, has apparent golden tips, has the golden and bright liquor color, has the fragrance of the strong, lasting, sweet and fragrant pekoe flavor, and has the mellow taste with the pekoe flavor. The method is scientific, reasonable and high in practicability, the trial-produced pekoe flavor type black tea is popular among mass consumers in the market, the product is in short supply, and the market prospect is broad.
Description
Technical field
The present invention relates to black tea processing technique field, particularly a kind of processing method of milli flavor black tea.
Background technology
Pekoe early tea tree is the new tea cultivar that Guangxi South Asian Tropical Agricultural Science Research Institute introduces from tealeaves research institute of Zhejiang Province for 2004, this kind is national breeding, have and germinate early, pekoe early many, output is high, it is strong to educate bud ability, hold tender property good, amino acid content high, but not yet form a set of perfect processing technology utilizing pekoe early tea tree breed processing milli flavor black tea at present in Guangxi, so that so excellent tea tree breed can only be confined to processing green tea product.At present, black tea is the main product of international tea market, and the demand of domestic black tea increases substantially, for providing characteristic black tea product to tea market, for meeting vast love tea personage to the demand of high-quality black tea quality, a kind of processing method of milli flavor black tea of the present invention.
Summary of the invention
The object of the present invention is to provide a kind of processing method of milli flavor black tea, utilize pekoe early tea tree breed processing milli flavor black tea, realize the standardization of milli flavor black tea, large-scale production, to meet vast love tea personage to the demand of high-quality black tea quality.
For realizing above-mentioned technical purpose, reach above-mentioned technique effect, the invention discloses a kind of processing method of milli flavor black tea, technical process is as follows:
(1) raw material is gathered: the fresh leaf of bud one leaf plucking pekoe tea tree breed morning in Non-pollution tea garden base, does not adopt rainwater leaf, sick worm leaf; Pluck leaf to contain with bamboo basket, forbid with various packed, in case fresh leaf red stain and vexed ripe, shake up after Xian Yejin factory and spread, thickness is no more than 10cm;
(2) stand is blue or green: be spread out on bamboo dustpan by thin uniformly for the fresh leaf of step (1), the general 2-3cm of thickness, puts into indoor leaving standstill;
(3) shine blue or green: when 5-6 point sunshine is more weak in the afternoon by the fresh leaf of step (2) uniformly thin be spread out in shine on black cloth carry out outdoor solarization green grass or young crops, shine blue or green percentage of water loss and reach 6-8%;
(4) green grass or young crops is shaken: the solarization leafiness of step (3) is put into vibration machine and carry out shaking blue or green 1 time, duration 1-2 minute, vibration machine rotating speed is 10 revs/min;
(5) wither: thin being spread out on dustpan of leafiness of shaking of step (4) is carried out wither indoors, leaf-spreading thickness is 1-1.5cm, withering leaf water content is at 61-64%, withering degree: the food value of leaf is soft, and tender stalk withers soft, folding and constantly, hold withering leaf agglomerating, loosing one's grip can be slowly loose, and leaf surface tarnishes, and leaf look becomes dirty-green;
(6) knead: the withering leaf of step (5) is put into kneading machine and carries out kneading 25-30 minute;
(7) ferment: kneading under leaf is placed on the room temperature of 24-25 DEG C of step (6) is carried out pile-fermentation 2.5-3 hour;
(8) just dry: put the fermentated leaves of step (7) into dryer and carry out flash baking 5 minutes, bake out temperature is 80 DEG C;
(9) vertical bar shaped moulding: put undried for step (8) dry leaf into carding machine and carry out reason bar, throwing leaf amount is carry out the sizing of reason bar for 0.6kg/ time, and reason bar groove temperature, at 70-80 DEG C, manages bar 8-10 minute;
(10) multiple baking: put the reason bar leaf after step (9) reason bar into dryer and dries, dry 60 minutes with the temperature of 80 DEG C;
(11) Titian: the tealeaves of step (10) is put into fragrance extracting machine, with the temperature Titian tealeaves 30 minutes of 95 DEG C, finally dry tea water content is 6 ± 0.5%.
Wherein, rainwater leaf, sick worm leaf determination methods are respectively:
Rainwater leaf: refer to that the time raining picks tea-leaves, blade is soaked with rain, the general black tea product soup look of rainwater leaf processing that adopts is more muddy, and flavour is thin, and fragrance is bad-looking;
Sick worm leaf: to be reddened brown by the fresh leaves of tea plant blade tip of insect pest, leaf margin, young sprout shortened internodes of being injured, bud-leaf atrophy, time serious, blade is all dried-up.
The present invention has following beneficial effect:
1. the present invention is by adopting production technology that is scientific and reasonable, technical perfection, and realize the standardization of milli flavor black tea, large-scale production, to meet vast love tea personage to the demand of high-quality black tea quality.
Accompanying drawing explanation
Fig. 1 is milli flavor black tea processing process figure.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is further elaborated.
As shown in Figure 1, the invention discloses a kind of processing method of milli flavor black tea, technical process is as follows:
(1) raw material is gathered: the fresh leaf of bud one leaf plucking pekoe tea tree breed morning in Non-pollution tea garden base, does not adopt rainwater leaf, sick worm leaf; Pluck leaf to contain with bamboo basket, forbid with various packed, in case fresh leaf red stain and vexed ripe, shake up after Xian Yejin factory and spread, thickness is no more than 10cm;
(2) stand is blue or green: be spread out on bamboo dustpan by thin uniformly for the fresh leaf of step (1), the general 2-3cm of thickness, puts into indoor leaving standstill;
(3) shine blue or green: when 5-6 point sunshine is more weak in the afternoon by the fresh leaf of step (2) uniformly thin be spread out in shine on black cloth carry out outdoor solarization green grass or young crops, shine blue or green percentage of water loss and reach 6-8%;
(4) green grass or young crops is shaken: the solarization leafiness of step (3) is put into vibration machine and carry out shaking blue or green 1 time, duration 2 minutes, vibration machine rotating speed is 10 revs/min;
(5) wither: thin being spread out on dustpan of leafiness of shaking of step (4) is carried out wither indoors, leaf-spreading thickness is 1-1.5cm, withering leaf water content is at 61-64%, withering degree: the food value of leaf is soft, and tender stalk withers soft, folding and constantly, hold withering leaf agglomerating, loosing one's grip can be slowly loose, and leaf surface tarnishes, and leaf look becomes dirty-green;
(6) knead: the withering leaf of step (5) is put into kneading machine and carries out kneading 30 minutes;
(7) ferment: kneading under leaf is placed on the room temperature of 25 DEG C of step (6) is carried out pile-fermentation 3 hours;
(8) just dry: put the fermentated leaves of step (7) into dryer and carry out flash baking 5 minutes, bake out temperature is 80 DEG C;
(9) vertical bar shaped moulding: put undried for step (8) dry leaf into carding machine and carry out reason bar, throwing leaf amount is carry out the sizing of reason bar for 0.6kg/ time, and reason bar groove temperature, at 80 DEG C, manages bar 10 minutes;
(10) multiple baking: put the reason bar leaf after step (9) reason bar into dryer and dries, dry 60 minutes with the temperature of 80 DEG C;
(11) Titian: the tealeaves of step (10) is put into fragrance extracting machine, with the temperature Titian tealeaves 30 minutes of 95 DEG C, finally dry tea water content is 6 ± 0.5%.
The above; be only the present invention's preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.
Claims (2)
1. a processing method for milli flavor black tea, it is characterized in that, described preparation method comprises the following steps:
(1) raw material is gathered: the fresh leaf of bud one leaf plucking pekoe tea tree breed morning in Non-pollution tea garden base, does not adopt rainwater leaf, sick worm leaf; Pluck leaf to contain with bamboo basket, forbid with various packed, in case fresh leaf red stain and vexed ripe, shake up after Xian Yejin factory and spread, thickness is no more than 10cm;
(2) stand is blue or green: be spread out on bamboo dustpan by thin uniformly for the fresh leaf of step (1), the general 2-3cm of thickness, puts into indoor leaving standstill;
(3) shine blue or green: when 5-6 point sunshine is more weak in the afternoon by the fresh leaf of step (2) uniformly thin be spread out in shine on black cloth carry out outdoor solarization green grass or young crops, shine blue or green percentage of water loss and reach 6-8%;
(4) green grass or young crops is shaken: the solarization leafiness of step (3) is put into vibration machine and carry out shaking blue or green 1 time, duration 1-2 minute, vibration machine rotating speed is 10 revs/min;
(5) wither: thin being spread out on dustpan of leafiness of shaking of step (4) is carried out wither indoors, leaf-spreading thickness is 1-1.5cm, withering leaf water content is at 61-64%, withering degree: the food value of leaf is soft, and tender stalk withers soft, folding and constantly, hold withering leaf agglomerating, loosing one's grip can be slowly loose, and leaf surface tarnishes, and leaf look becomes dirty-green;
(6) knead: the withering leaf of step (5) is put into kneading machine and carries out kneading 25-30 minute;
(7) ferment: kneading under leaf is placed on the room temperature of 24-25 DEG C of step (6) is carried out pile-fermentation 2.5-3 hour
(8) just dry: put the fermentated leaves of step (7) into dryer and carry out flash baking 5 minutes, bake out temperature is 80 DEG C;
(9) vertical bar shaped moulding: put undried for step (8) dry leaf into carding machine and carry out reason bar, throwing leaf amount is carry out the sizing of reason bar for 0.6kg/ time, and reason bar groove temperature, at 70-80 DEG C, manages bar 8-10 minute;
(10) multiple baking: put the reason bar leaf after step (9) reason bar into dryer and dries, dry 60 minutes with the temperature of 80 DEG C;
(11) Titian: the tealeaves of step (10) is put into fragrance extracting machine, with the temperature Titian tealeaves 30 minutes of 95 DEG C, finally dry tea water content is 6 ± 0.5%.
2. the processing method of a kind of milli flavor black tea as claimed in claim 1, it is characterized in that, described rainwater leaf, sick worm leaf determination methods are respectively:
Rainwater leaf: refer to that the time raining picks tea-leaves, blade is soaked with rain, the general black tea product soup look of rainwater leaf processing that adopts is more muddy, and flavour is thin, and fragrance is bad-looking;
Sick worm leaf: to be reddened brown by the fresh leaves of tea plant blade tip of insect pest, leaf margin, young sprout shortened internodes of being injured, bud-leaf atrophy, time serious, blade is all dried-up.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510939594.7A CN105410221A (en) | 2015-12-16 | 2015-12-16 | Processing method of pekoe flavor type black tea |
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| CN201510939594.7A CN105410221A (en) | 2015-12-16 | 2015-12-16 | Processing method of pekoe flavor type black tea |
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| CN201510939594.7A Pending CN105410221A (en) | 2015-12-16 | 2015-12-16 | Processing method of pekoe flavor type black tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172926A (en) * | 2016-07-29 | 2016-12-07 | 华南农业大学 | Gold milli black tea and preparation method thereof |
| CN106234657A (en) * | 2016-08-23 | 2016-12-21 | 云南滇红集团股份有限公司 | In the least odor type bud soul black tea manufacture method and milli odor type bud soul black tea |
| CN106561847A (en) * | 2016-10-17 | 2017-04-19 | 安顺市平坝区高山云雾茶有限公司 | Processing method of natural flowery black tea |
| CN107873867A (en) * | 2017-10-17 | 2018-04-06 | 南宁茗韵茶业有限公司 | A kind of processing method of white tea |
-
2015
- 2015-12-16 CN CN201510939594.7A patent/CN105410221A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172926A (en) * | 2016-07-29 | 2016-12-07 | 华南农业大学 | Gold milli black tea and preparation method thereof |
| CN106234657A (en) * | 2016-08-23 | 2016-12-21 | 云南滇红集团股份有限公司 | In the least odor type bud soul black tea manufacture method and milli odor type bud soul black tea |
| CN106561847A (en) * | 2016-10-17 | 2017-04-19 | 安顺市平坝区高山云雾茶有限公司 | Processing method of natural flowery black tea |
| CN107873867A (en) * | 2017-10-17 | 2018-04-06 | 南宁茗韵茶业有限公司 | A kind of processing method of white tea |
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Application publication date: 20160323 |
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