CN105432826A - Black tea molding technology - Google Patents
Black tea molding technology Download PDFInfo
- Publication number
- CN105432826A CN105432826A CN201510911377.7A CN201510911377A CN105432826A CN 105432826 A CN105432826 A CN 105432826A CN 201510911377 A CN201510911377 A CN 201510911377A CN 105432826 A CN105432826 A CN 105432826A
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- CN
- China
- Prior art keywords
- tea
- fermentation
- black tea
- fresh
- leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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 relates to a black tea molding technology, which comprises processes of fresh leaf sorting, fermentation, rolling, fragrance production, shaping, etc. During sorting, fresh tea with one or two leaves on the shoot tip is selected, and picking time should be prior to 9 o'clock in the morning. During fermentation, under the conditions of constant temperature and constant humidity, tea leaves are put into a fermentation furnace to be fermented for 15-30 days. The tea leaves are wrapped with cloth and undergo hand-operated rolling for 10-15 min. After high-temperature fragrance production, the tea leaves are put into a molding machine to undergo molding. The black tea of the invention is curled as a spiral shell, is emerald green in color, is round and tight in grain, slightly shows pekoe, has pure fragrance, is fresh and thick in taste, is clear and bright in liquor color and has complete infused leaves.
Description
Technical field
The present invention relates to black tea technical field, is exactly a kind of black tea formative technology.
Background technology
The preparation method of tealeaves of the prior art, comprise successively select materials, complete, the operation such as secondary is kneaded, secondary parch, shaping, but knead and parch owing to carrying out long machinery under the condition of high temperature and elevated oxygen level in this manufacture craft, result in the destruction of the type of tealeaves, look, taste and nutrition, when brewed in hot water, the color of tealeaves, fragrance all can be greatly affected, aesthetic in appearancely also to be affected, and two pots bent milli machines of using when shaping of well-known tea " Pilochun (a green tea) " can only produce the black tea of bar shaped.
Existing black tea finished product is subject to excessive damage due to skeleton structure, cell membrane and intercellular structural in frying and the process of kneading, seem sluggish and not angry in varying degrees when brewed in hot water, and inevitably containing the broken leaf that more or less and tea ash, affect the kenel of tealeaves.The oxidation of catechin makes tealeaves lose tea flavour, and the Gasization product of catechin then produces astringent taste.Theanine in tealeaves has the effect of gentle astringent taste, and long parch destroys theanine, strengthens astringent taste further.The producing refreshing effect to the mind of tealeaves, calm peace stretch and anti-Gasization and antineoplastic action mainly from catechin, chlorophyll and Υ-tyrosine.Long high temperature accelerates the loss of catechin, chlorophyll, Υ-tyrosine and other effective ingredients in tealeaves, reduces treatment and the health-care efficacy of tealeaves.
In order to solve the problem, complete the enzyme that goes out under Chinese patent CN1263388C " black tea making new method " utilizes hypoxemia or oxygen free condition, going out perfume (or spice), dry three unit processes.Described hypoxemia is exactly that oxygen partial pressure is less than or equal to 140mmHg post, with nitrogen or CO
2make diluent; Described anaerobic comprises and vacuumizes (negative pressure) and replace with nitrogen or carbon dioxide or other inert gases, replace air.The art of this patent effectively protects type and the perfume (or spice) of black tea, but make hypoxemia or oxygen-free environment condition comparatively difficult, tealeaves manufacturing process cost is higher.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, providing a kind of not only attractive in appearance but also not losing the black tea manufacture craft of nutrition.
Embodiment of the present invention are a kind of black tea formative technologies, mainly comprise fresh leaf to sort, ferment, knead, go out the operation such as perfume (or spice), shaping, sort as selecting bud point one leaf or two leaf fresh teas, plucking time should in the morning before 9, fermentation is under constant temperature and humidity condition, be positioned in fermentation stove the 15-30 days that ferments, manually knead 10-15 minute with cloth parcel, high temperature is positioned over moulding in moulding machine after going out perfume (or spice).
As preferred embodiment, described fresh tea is more than 5 years growth of tea plant tealeaves.
As preferred embodiment, the constant temperature and humidity condition of described fermentation is 30-40 degree Celsius of environment, and humidity is the environment of 8-12%.
External form of the present invention is curling as spiral shell, and color and luster is emerald green, and particle circle is tight, slightly whitening milli, and fragrance is pure, and flavour is fresh dense, and soup look clear and bright, complete at the bottom of leaf.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1:
A kind of black tea formative technology, mainly comprise fresh leaf to sort, ferment, knead, go out the operation such as perfume (or spice), shaping, sort as selecting bud point one leaf or two leaf fresh teas, plucking time should in the morning before 9, fermentation, under constant temperature and humidity condition, is positioned in fermentation stove and ferments 15 days, manually kneads 15 minutes with cloth parcel, high temperature is positioned over moulding in two pots bent milli machine shaping machine after going out perfume (or spice), when cooking bottom temperature rises to 75
0during C, throw 5 kilograms, leaf for every pot, mechanical stir-fry-hand significantly fast shelves swings.Under continuously stir-fry-hand swings, tealeaves eases back heating gradually, and open air-heater, depending on suitable situation, hot blast should heat in advance, and blowing is dispelled the heat.In order to avoid produce vexed ripe taste.Now tealeaves has agglomerating phenomenon, constantly solves at any time with hand.After about 20 minutes, tealeaves slides freely in pot, and change slightly slow shelves and swing, close air-heater after 15 minutes, stop blowing, now tealeaves starts aobvious milli, tightens up.Pot temperature drop to 50
0about C.For making tealeaves extend the time of tightening up polishing, last about 10 minutes, treat that in pot, tealeaves particle circle is tight, pekoe appears, and after the green profit of color and luster, lower machine is waited to dry.
Described fresh tea is more than 5 years growth of tea plant tealeaves; The constant temperature and humidity condition of described fermentation is 30 degrees Celsius of environment, and humidity is the environment of 8-12%.
Embodiment 2:
A kind of black tea formative technology, mainly comprise fresh leaf to sort, ferment, knead, go out the operation such as perfume (or spice), shaping, sort as selecting bud point one leaf or two leaf fresh teas, plucking time should in the morning before 9, fermentation, under constant temperature and humidity condition, is positioned in fermentation stove and ferments 30 days, manually kneads 10 minutes with cloth parcel, high temperature is positioned over moulding in two pots bent milli machine shaping machine after going out perfume (or spice), when cooking bottom temperature rises to 75
0during C, throw 5 kilograms, leaf for every pot, mechanical stir-fry-hand significantly fast shelves swings.Under continuously stir-fry-hand swings, tealeaves eases back heating gradually, and open air-heater, depending on suitable situation, hot blast should heat in advance, and blowing is dispelled the heat.In order to avoid produce vexed ripe taste.Now tealeaves has agglomerating phenomenon, constantly solves at any time with hand.After about 20 minutes, tealeaves slides freely in pot, and change slightly slow shelves and swing, close air-heater after 15 minutes, stop blowing, now tealeaves starts aobvious milli, tightens up.Pot temperature drop to 50
0about C.For making tealeaves extend the time of tightening up polishing, last about 10 minutes, treat that in pot, tealeaves particle circle is tight, pekoe appears, and after the green profit of color and luster, lower machine is waited to dry.
Described fresh tea is more than 5 years growth of tea plant tealeaves; The constant temperature and humidity condition of described fermentation is 40 degrees Celsius of environment, and humidity is the environment of 8-12%.
Obviously, the above embodiment of the present invention is only for example of the present invention is clearly described, and is not the restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here cannot give exhaustive to all embodiments.Every belong to technical scheme of the present invention the apparent change of extending out or variation be still in the row of protection scope of the present invention.
Claims (3)
1. a black tea formative technology, it is characterized in that: mainly comprise fresh leaf and sort, ferment, knead, go out the operation such as perfume (or spice), shaping, sort as selecting bud point one leaf or two leaf fresh teas, plucking time should in the morning before 9, fermentation is under constant temperature and humidity condition, be positioned in fermentation stove the 15-30 days that ferments, manually knead 10-15 minute with cloth parcel, high temperature is positioned over moulding in moulding machine after going out perfume (or spice).
2. a kind of black tea formative technology according to claim 1, is characterized in that: described fresh tea is more than 5 years growth of tea plant tealeaves.
3. a kind of black tea formative technology according to claim 1, is characterized in that: the constant temperature and humidity condition of described fermentation is 30-40 degree Celsius of environment, and humidity is the environment of 8-12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510911377.7A CN105432826A (en) | 2015-12-11 | 2015-12-11 | Black tea molding technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510911377.7A CN105432826A (en) | 2015-12-11 | 2015-12-11 | Black tea molding technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105432826A true CN105432826A (en) | 2016-03-30 |
Family
ID=55543820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510911377.7A Pending CN105432826A (en) | 2015-12-11 | 2015-12-11 | Black tea molding technology |
Country Status (1)
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| CN (1) | CN105432826A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378157A (en) * | 2018-05-29 | 2018-08-10 | 福建省农业科学院茶叶研究所 | A kind of processing method improving purplish red bud tea tree breed black tea quality |
-
2015
- 2015-12-11 CN CN201510911377.7A patent/CN105432826A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378157A (en) * | 2018-05-29 | 2018-08-10 | 福建省农业科学院茶叶研究所 | A kind of processing method improving purplish red bud tea tree breed black tea quality |
| CN108378157B (en) * | 2018-05-29 | 2021-08-03 | 福建省农业科学院茶叶研究所 | Processing method for improving quality of black tea of purple red bud tea tree variety |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160330 |
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| WD01 | Invention patent application deemed withdrawn after publication |