CN105519708A - A processing process for rocked black tea - Google Patents
A processing process for rocked black tea Download PDFInfo
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- CN105519708A CN105519708A CN201511014561.8A CN201511014561A CN105519708A CN 105519708 A CN105519708 A CN 105519708A CN 201511014561 A CN201511014561 A CN 201511014561A CN 105519708 A CN105519708 A CN 105519708A
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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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Abstract
A processing process for rocked black tea is disclosed. The process includes a) a step of spreading, b) a step of rocking, namely a step of putting fresh leaves after the spreading into a rocking machine, performing 4-5 times of rocking for 2-6 min with the rotating speed of the rocking machine being controlled to be 80-120 r/min, and after each time of rocking is finished, taking the leaves out, putting to a spreading and cooling table and spreading and cooling with cold air for 0.5-2.5 h, c) a step of withering with hot wind, d) a step of rolling, namely a step of subjecting the fresh leaves with different grades to different degrees of rolling, e) a step of fermenting, f) a step of performing first firing and full firing for drying and g) a step of enhancing aroma. Through spreading, rocking, low-temperature short withering, rolling, fermenting, first firing and full firing, withering is more uniform. The process is characterized by simple operation, short time, easily controlled processing degrees, and the like. The black tea processed through the process is advantaged by tight, slim, circular and curly tea strips, strong fragrance, red and bright tea soup, fresh, mellow and soft taste, and the like.
Description
Technical field
The present invention relates to Tea Processing technical field, be specifically related to a kind of processing technology of shaking blue or green black tea.
Background technology
China is the original producton location of tea tree, and be also one of country grasping tea making technology at first, the large teas of China traditional six is respectively: green tea, black tea, oolong tea, white tea, yellow tea, black tea.And black tea maximum, the most salable a kind of teas that is current production rate, it is a kind of tealeaves by fermentation, it, through PROCESS FOR TREATMENT such as withering, knead, ferment, be dry, makes greenery become kermesinus and obtain, because black tea is after full fermentation, Determination of Theophylline Concentration greatly reduces, not only do not injure one's stomach, also have the digestant function of warm stomach, therefore black tea is one of popular teas liked the most, therefore in order to improve output and the quality of black tea, the process technology of black tea also gets more and more; The processing of black tea is all through withering, kneading, ferment and drying obtains finished product after plucking.
Conventional black processing technology withering temperature is high, the time is long, wither after adjusting and directly knead or add and shake blue or green step, such as due to such as Chinese patent, CN201410267953.4, disclosed a kind of black tea shakes young worker's skill, comprises the steps: that step one is withered, step 2 shakes blue or green process, step 3 is kneaded, step 4 is dried; But because withering time is long, be not easy to control, making to wither, it is uneven to adjust, especially when processing thicker Lao Ye (more than bud two, three leaf) raw material, uneven because withering, when easily causing kneading, rolled twig rate is low, ferments uneven, causes finished product mouthfeel astringent taste, blue or green taste heavier, there are the quality defects such as green grass gas, shake green grass or young crops even if be aided with, adjusting effect also to affect less on withering, therefore cannot change its mouthfeel.
Summary of the invention
The invention is intended to provide a kind of processing technology of shaking blue or green black tea, with solve prior art wither uneven, cause the problem that black tea finished product mouthfeel astringent taste, blue or green taste are heavier, have green grass gas.
A kind of processing technology of shaking blue or green black tea in this programme, this technique comprises the following steps: a, stand green grass or young crops: the fresh leaf plucking only bud, bud one leaf, two leaves and a bud and bud three leaf, fresh leaf is placed on blue or green indoor stand, stand and is as cold as room temperature, and the stand blue or green time is 2 ~ 3h;
B, shake green grass or young crops: the fresh leaf after the green grass or young crops of stand is put into vibration machine and carry out 4 ~ 5 times and shake green grass or young crops, shake blue or green time 2 ~ 6min, vibration machine rotary speed controls at 80 ~ 120r/min, shake at every turn green grass or young crops complete after taking-up blade put on spreading for cooling platform, blow a cold wind over spreading for cooling 0.5 ~ 2.5h;
C, to wither: be placed in withering trough by shaking blue or green fresh leaf, spreading thickness is 15 ~ 20cm, to wither 5 ~ 6h with the hot blast that temperature is 28 ~ 32 DEG C, reduce the temperature of hot blast gradually, every 1.5 ~ 2h carries out tipping bucket once to tealeaves, and 10 ~ 30min before inferior lobe, blasts cold wind;
D, to knead: adopt kneading machine to be kneaded by the blade after adjusting that withers, knead time 45 ~ 80min, rolled twig rate more than 90%, afterwards by the tea deblocking after kneading;
E, fermentation: the tealeaves after deblocking is put into fermentation frame or fermentation dish, ferment 3 ~ 5h in the fermenting cellar that temperature is 24 ~ 28 DEG C, in fermenting cellar internal spraying or watering, makes fermentation indoor relative humidity be greater than 95%;
F, drying: the tealeaves taken out after fermentation carries out drying process, and the time of curing is 15 ~ 20min, comprise gross fire process and the fiery process of foot, gross fire process: control temperature is 110 ~ 120 DEG C, being dried to water content is 18 ~ 20%, spreading for cooling after drying; The fiery process of foot: control temperature 100 ~ 110 DEG C, is dried to water content 4 ~ 6%, takes out dry leaf;
G, Titian: dry leaf is put into fragrance extracting machine, the temperature in fragrance extracting machine is 110 ~ 135 DEG C, Titian time 15 ~ 30min, obtained black tea finished product.
Beneficial effect of the present invention: the operation of withering after 1, green grass or young crops is shaken in the present invention's utilization, different from the routine operation of prior art, overcome technology prejudice: because fresh leaf first spreads out green grass or young crops, make blade be returned to normal temperature as early as possible, prevent fresh leaf from going bad, first carry out afterwards shaking blue or green process, make mutually to collide between blade, rub and cause the local damage of cell tissue, accelerate the hydrolysis of glucosides, the compositions such as Tea Polyphenols in Tea are transformed, water evaporates is faster, and now tealeaves green grass gas dissipates, and the fragrance of a flower, fruital fade in; Shake after green grass or young crops is terminated and carry out the short tune that withers of low temperature, hot blast withers, and adjusting withers with the cold wind of 10 ~ 30min before inferior lobe combines, make the forfeiture of moisture in tealeaves evenly, can effectively solve uneven problem of withering.2, increase is shaken blue or green number of times, is increased and shake the blue or green time, the fragrance such as phenylacetaldehyde, linalool, indoles, cis-3-hexenyl hexanoate, farnesene, jasmine lactone, nerolidol, benzoic acid-3-hexene ester, pohytol are made to increase obviously, and shake blue or green rear spreading for cooling, then be beneficial to moisture redistribution in tealeaves, the hydrolysis of part internal substance, makes the fragrance of tealeaves more strong.3, gross fire coordinates with sufficient fire, and during beginning, the leaf water content after fermentation is high, adopts gross fire to make leaf temperature be elevated to rapidly the height of destructive enzyme activity, prevents enzymatic oxidation, and rapid evaporation water, reduces the impact of hyther simultaneously; Leaf water content is few afterwards, and Ye Wen and outside heat supply temperature are consistent, and by sufficient fire, development tea aroma, low temperature roasts slowly.In a word, the processing technology of black tea of the present invention is blue or green by stand, shake green grass or young crops, low-temperature short-time withers, knead, ferment and oven dry that gross fire, foot fire coordinate, make to wither adjust evenly, not only have simple to operate, consuming time short, processing stage such as easily to control at the feature, and it is very thin also to have bar rope tight knot by the black tea that the present invention processes, round and curling, give off a strong fragrance, soup look red be gorgeous bright, the fresh alcohol of mouthfeel soft etc. advantage.
Superfine tealeaves: solely bud or bud one leaf are just opened up; One-level tealeaves: bud one leaf, two leaves and a bud account for more than 70%, and other bud-leafs of equal tenderness account for less than 30%; Secondary tealeaves: two leaves and a bud, bud three leaf account for more than 70%, and other bud-leafs of equal tenderness account for less than 30%.
Further, described in shake in blue or green step, comprise 4 times and shake green grass or young crops, concrete steps are:
Shake blue or green 2 ~ 3min for 1st time, rotating speed is 80 ~ 90r/min, spreading for cooling 0.5 ~ 1h;
Shake blue or green 2 ~ 3min for 2nd time, rotating speed is 80 ~ 90r/min, spreading for cooling 1 ~ 1.5h;
Shake blue or green 3 ~ 4min for 3rd time, rotating speed is 90 ~ 100r/min, spreading for cooling 1.5 ~ 2h;
The 4th shakes blue or green 4 ~ 5min, and rotating speed is 100 ~ 110r/min, spreading for cooling 1.5 ~ 2h.
Shake the blue or green time according to the adjustment of raw material tenderness, it is shorter that tenderer raw material shakes the blue or green time.
Further, described in shake in blue or green step, also comprise the 5th and shake green grass or young crops, shake blue or green 4 ~ 6min, rotating speed is 110 ~ 120r/min, spreading for cooling 2 ~ 2.5h, and older raw material shakes that blue or green number of times is more, the time is longer.
Further, in wither step, indoor air relative humidity of withering is 65 ~ 75%, and the moisture content of withering leaf is 58 ~ 60%.
In the present invention: being weight when the bung of kneading machine presses to 2/3 of current tealeaves height, is middle pressure when 3/4, be light pressure when 4/5, be when the bung of kneading machine does not contact with tealeaves and do not pressurize.
Further, described in knead in step, the time of kneading of superfine tealeaves and pressuring method are: do not pressurize 5min, and------middle pressure 20min---does not pressurize 5min gently to press 15min, and the time of kneading is 45min; The time of kneading of one-level tealeaves and pressuring method are: do not pressurize 5min, and---------weight 10min's middle pressure 20min---middle pressure 10min---does not pressurize 5min, and the time of kneading is 65min gently to press 15min; The time of kneading of secondary tealeaves and pressuring method are: do not pressurize 5min, and---------weight 20min's middle pressure 25min---middle pressure 10min---does not pressurize 5min, and the time of kneading is 80min gently to press 15min.
Further, described in knead in step, the tea bar rope not tight knot after deblocking, repeats to knead.By once kneading thick tealeaves, to roll tightly degree and cell disorganization degree inadequate, by repeating to knead, accelerating the enzymatic oxidation of polyphenol compound, reducing the bodily form, mould profile attractive in appearance, laying the foundation for forming the distinctive endoplasm of black tea.
Further, in described fermentation step, in ferment frame or fermentation dish, the thickness that spreads of tealeaves is 8 ~ 12cm.During fermentation, the stacking thickness of tealeaves should be suitable for, and thickness is excessive, and more than 12cm, the tealeaves amount of oxygen fermented in frame or fermentation dish is not enough, and ferment effect is poor, and thickness is too small, is less than 8cm, and Ye Wen not easily protects and stores, and fermentation difficulty is carried out.
Detailed description of the invention
Embodiment 1: a kind of processing technology of shaking blue or green black tea in this programme, this technique comprises the following steps:
A, stand green grass or young crops: the fresh leaf plucking only bud, bud one leaf, two leaves and a bud and bud three leaf, be placed on blue or green indoor stand, stand and be as cold as room temperature by fresh leaf, the stand blue or green time is 2 ~ 3h.
B, shake green grass or young crops: the fresh leaf after withering is put into 85 type vibration machines, throwing leaf amount is 100kg, and carry out 4 times and shake green grass or young crops, detailed process is as follows:
Shake blue or green 2 ~ 3min for 1st time, rotating speed is 80 ~ 90r/min, spreading for cooling 0.5 ~ 1h;
Shake blue or green 2 ~ 3min for 2nd time, rotating speed is 80 ~ 90r/min, spreading for cooling 1 ~ 1.5h;
Shake blue or green 3 ~ 4min for 3rd time, rotating speed is 90 ~ 100r/min, spreading for cooling 1.5 ~ 2h;
The 4th shakes blue or green 4 ~ 5min, and rotating speed is 100 ~ 110r/min, spreading for cooling 1.5 ~ 2h.
According to fresh leaf state, shake the blue or green time and machine rotational speed all adjusts at every turn, front shake the blue or green time for 1 ~ 2 time should be short, rotating speed should be slow, after can increase gradually and shake the blue or green time, improve rotating speed; Shake after green grass or young crops terminates at every turn, fast tealeaves is taken out from vibration machine, be placed on spreading for cooling on spreading for cooling platform, blow a cold wind over, according to fresh leaf state, spread time proper extension at every turn, 68 ~ 70% only shake the water content of blue or green posterior lobe.
C, to wither: be placed in withering trough by the fresh leaf after spreading for cooling, spreading thickness is 15cm, stand Ye Shiying shakes loose and shakeouts tealeaves be fluffy state, and maintenance thickness is consistent; To wither 5h with the hot blast that temperature is 24 DEG C, reduced the temperature of hot blast afterwards gradually every 1 hour, air force suitably regulates according to fresh leaf water content, leaf thickness and food value of leaf softness, not dispel leaf layer, not occur that " cavity " is for standard; Every 1.5h carries out tipping bucket once to tealeaves, turns over to tremble interval and should suitably shorten during water content height, turns over when trembling and requires that gesture is light, tremble loose, turn over thoroughly, avoid damaging bud-leaf; 10min before inferior lobe, blasts cold wind; When the moisture content of withering leaf is 61 ~ 63%, blade face tarnishes, and leaf look dark green, and green grass gas goes down, leaf shrinkage, and the food value of leaf is soft, and hold agglomerating, loosing one's grip can be slowly loose, now withers and adjusts the water content of leaf 58 ~ 60%, end of withering.
D, to knead: adopt kneading machine to knead shaking the blade after green grass or young crops, dress leaf amount can cover accurate properly to rub lid, and when filling leaf, tender leaf is avoided pressing, and Lao Ye can suitably press; Knead time 45 ~ 80min:
The tealeaves that only bud or bud one leaf are just opened up is superfine tealeaves, and the time of kneading of superfine tealeaves and pressuring method are: do not pressurize 5min, and------middle pressure 20min---does not pressurize 5min gently to press 15min, and the time of kneading is 45min;
One bud one leaf, two leaves and a bud account for more than 70%, other bud-leafs of equal tenderness account for less than 30% for one-level tealeaves, the time of kneading of one-level tealeaves and pressuring method are: do not pressurize 5min, and---------weight 10min's middle pressure 20min---middle pressure 10min---does not pressurize 5min, and the time of kneading is 65min gently to press 15min;
Two leaves and a bud, bud three leaf account for more than 70%, other bud-leafs of equal tenderness account for less than 30% for secondary tealeaves, the time of kneading of secondary tealeaves and pressuring method are: do not pressurize 5min, and---------weight 20min's middle pressure 25min---middle pressure 10min---does not pressurize 5min, and the time of kneading is 80min gently to press 15min; Until a small amount of tea juice overflows, till rolled twig rate more than 90%, the inadequate tight knot of tea bar rope after deblocking needs to rub again, and rub dress leaf amount again and be as the criterion with 2/3 of rub barrel, tightly roll up with tea bar, tea juice is excessive, adheres to tea bar surface for kneading appropriateness.
E, fermentation: the tealeaves deblocked after kneading is put into fermentation frame or fermentation dish, in fermentation frame or fermentation dish, the thickness that spreads of tealeaves is 8cm; Ferment in the fermenting cellar that temperature is 24 ~ 28 DEG C, spraying or watering, make fermentation indoor relative humidity be greater than 95%, time 3 ~ 5h; Fermentated leaves green grass gas disappears, and occurs flowers and fruits fragrance, and fermentated leaves leaf look Huang that is superfine, one-level tea is red, and secondary tea is in yellow or greenish-yellow.
F, drying: the tealeaves taken out after fermentation carries out drying process, and the time of curing is 15 ~ 20min, comprise gross fire process and the fiery process of foot, gross fire process: control temperature is 110 ~ 120 DEG C, being dried to water content is 18 ~ 20%, spreading for cooling after drying; The fiery process of foot: control temperature 100 ~ 110 DEG C, is dried to water content 4 ~ 6%, takes out dry leaf.
G, Titian: dry leaf is put into fragrance extracting machine, the temperature in fragrance extracting machine is 110 ~ 135 DEG C, Titian time 15 ~ 30min, obtained black tea finished product.
Embodiment 2: a kind of processing technology of shaking blue or green black tea in this programme, this technique comprises the following steps:
A, stand green grass or young crops: the fresh leaf plucking only bud, bud one leaf, two leaves and a bud and bud three leaf, be placed on blue or green indoor stand, stand and be as cold as room temperature by fresh leaf, the stand blue or green time is 2 ~ 3h.
B, shake green grass or young crops: the fresh leaf after withering is put into 85 type vibration machines, throwing leaf amount is 100kg, and carry out 5 times and shake green grass or young crops, detailed process is as follows:
Shake blue or green 2 ~ 3min for 1st time, rotating speed is 80 ~ 90r/min, spreading for cooling 0.5 ~ 1h;
Shake blue or green 2 ~ 3min for 2nd time, rotating speed is 80 ~ 90r/min, spreading for cooling 1 ~ 1.5h;
Shake blue or green 3 ~ 4min for 3rd time, rotating speed is 90 ~ 100r/min, spreading for cooling 1.5 ~ 2h;
The 4th shakes blue or green 4 ~ 5min, and rotating speed is 100 ~ 110r/min, spreading for cooling 1.5 ~ 2h;
The 5th shakes blue or green 4 ~ 6min, and rotating speed is 110 ~ 120r/min, spreading for cooling 2 ~ 2.5h.
According to fresh leaf state, shake the blue or green time and machine rotational speed all adjusts at every turn, front shake the blue or green time for 1 ~ 2 time should be short, rotating speed should be slow, after can increase gradually and shake the blue or green time, improve rotating speed; Shake after green grass or young crops terminates at every turn, fast tealeaves is taken out from vibration machine, be placed on spreading for cooling on spreading for cooling platform, blow a cold wind over, according to fresh leaf state, spread time proper extension at every turn, 68 ~ 70% only shake the water content of blue or green posterior lobe.
C, to wither: be placed in withering trough by the fresh leaf after spreading for cooling, spreading thickness is 20cm, stand Ye Shiying shakes loose and shakeouts tealeaves be fluffy state, and maintenance thickness is consistent; To wither 3h with the hot blast that temperature is 28 DEG C, reduced the temperature of hot blast afterwards gradually every 1 hour, air force suitably regulates according to fresh leaf water content, leaf thickness and food value of leaf softness, not dispel leaf layer, not occur that " cavity " is for standard; Every 1.5h carries out tipping bucket once to tealeaves, turns over to tremble interval and should suitably shorten during water content height, turns over when trembling and requires that gesture is light, tremble loose, turn over thoroughly, avoid damaging bud-leaf; 10min before inferior lobe, blasts cold wind; When the moisture content of withering leaf is 61 ~ 63%, blade face tarnishes, and leaf look dark green, and green grass gas goes down, leaf shrinkage, and the food value of leaf is soft, and hold agglomerating, loosing one's grip can be slowly loose, now withers and adjusts the water content of leaf 58 ~ 60%, end of withering.
D, to knead: adopt kneading machine to knead shaking the blade after green grass or young crops, dress leaf amount can cover accurate properly to rub lid, and when filling leaf, tender leaf is avoided pressing, and Lao Ye can suitably press; Knead time 45 ~ 80min:
The tealeaves that only bud or bud one leaf are just opened up is superfine tealeaves, and the time of kneading of superfine tealeaves and pressuring method are: do not pressurize 5min, and------middle pressure 20min---does not pressurize 5min gently to press 15min, and the time of kneading is 45min;
One bud one leaf, two leaves and a bud account for more than 70%, other bud-leafs of equal tenderness account for less than 30% for one-level tealeaves, the time of kneading of one-level tealeaves and pressuring method are: do not pressurize 5min, and---------weight 10min's middle pressure 20min---middle pressure 10min---does not pressurize 5min, and the time of kneading is 65min gently to press 15min;
Two leaves and a bud, bud three leaf account for more than 70%, other bud-leafs of equal tenderness account for less than 30% for secondary tealeaves, the time of kneading of secondary tealeaves and pressuring method are: do not pressurize 5min, and---------weight 20min's middle pressure 25min---middle pressure 10min---does not pressurize 5min, and the time of kneading is 80min gently to press 15min; Until a small amount of tea juice overflows, till rolled twig rate more than 90%, the inadequate tight knot of tea bar rope after deblocking needs to rub again, and rub dress leaf amount again and be as the criterion with 2/3 of rub barrel, tightly roll up with tea bar, tea juice is excessive, adheres to tea bar surface for kneading appropriateness.
E, fermentation: the tealeaves deblocked after kneading is put into fermentation frame or fermentation dish, in fermentation frame or fermentation dish, the thickness that spreads of tealeaves is 12cm; Ferment in the fermenting cellar that temperature is 24 ~ 28 DEG C, spraying or watering, make fermentation indoor relative humidity be greater than 95%, time 3 ~ 5h; Fermentated leaves green grass gas disappears, and occurs flowers and fruits fragrance, and fermentated leaves leaf look Huang that is superfine, one-level tea is red, and secondary tea is in yellow or greenish-yellow.
F, drying: the tealeaves taken out after fermentation carries out drying process, and the time of curing is 15 ~ 20min, comprise gross fire process and the fiery process of foot, gross fire process: control temperature is 110 ~ 120 DEG C, being dried to water content is 18 ~ 20%, spreading for cooling after drying; The fiery process of foot: control temperature 100 ~ 110 DEG C, is dried to water content 4 ~ 6%, takes out dry leaf.
G, Titian: dry leaf is put into fragrance extracting machine, the temperature in fragrance extracting machine is 110 ~ 135 DEG C, Titian time 15 ~ 30min, obtained black tea finished product.
Claims (7)
1. shake a processing technology for blue or green black tea, it is characterized in that, this technique comprises the following steps:
A, stand green grass or young crops: the fresh leaf plucking only bud, bud one leaf, two leaves and a bud and bud three leaf, be placed on blue or green indoor stand, stand and be as cold as room temperature by fresh leaf, the stand blue or green time is 2 ~ 3h;
B, shake green grass or young crops: the fresh leaf after the green grass or young crops of stand is put into vibration machine and carry out 4 ~ 5 times and shake green grass or young crops, shake blue or green time 2 ~ 6min, vibration machine rotary speed controls at 80 ~ 120r/min, shake at every turn green grass or young crops complete after taking-up blade put on spreading for cooling platform, blow a cold wind over spreading for cooling 0.5 ~ 2.5h;
C, to wither: be placed in withering trough by shaking blue or green fresh leaf, spreading thickness is 15 ~ 20cm, to wither 5 ~ 6h with the hot blast that temperature is 28 ~ 32 DEG C, reduce the temperature of hot blast gradually, every 1.5 ~ 2h carries out tipping bucket once to tealeaves, and 10 ~ 30min before inferior lobe, blasts cold wind;
D, to knead: adopt kneading machine to be kneaded by the blade after adjusting that withers, knead time 45 ~ 80min, rolled twig rate more than 90%, afterwards by the tea deblocking after kneading;
E, fermentation: the tealeaves after deblocking is put into fermentation frame or fermentation dish, ferment 3 ~ 5h in the fermenting cellar that temperature is 24 ~ 28 DEG C, in fermenting cellar internal spraying or watering, makes fermentation indoor relative humidity be greater than 95%;
F, drying: the tealeaves taken out after fermentation carries out drying process, and the time of curing is 15 ~ 20min, comprise gross fire process and the fiery process of foot, gross fire process: control temperature is 110 ~ 120 DEG C, being dried to water content is 18 ~ 20%, spreading for cooling after drying; The fiery process of foot: control temperature 100 ~ 110 DEG C, is dried to water content 4 ~ 6%, takes out dry leaf;
G, Titian: dry leaf is put into fragrance extracting machine, the temperature in fragrance extracting machine is 110 ~ 135 DEG C, Titian time 15 ~ 30min, obtained black tea finished product.
2. processing technology of shaking blue or green black tea according to claim 1, is characterized in that: described in shake in blue or green step, comprise 4 times and shake green grass or young crops, concrete steps are:
Shake blue or green 2 ~ 3min for 1st time, rotating speed is 80 ~ 90r/min, spreading for cooling 0.5 ~ 1h;
Shake blue or green 2 ~ 3min for 2nd time, rotating speed is 80 ~ 90r/min, spreading for cooling 1 ~ 1.5h;
Shake blue or green 3 ~ 4min for 3rd time, rotating speed is 90 ~ 100r/min, spreading for cooling 1.5 ~ 2h;
The 4th shakes blue or green 4 ~ 5min, and rotating speed is 100 ~ 110r/min, spreading for cooling 1.5 ~ 2h.
3. processing technology of shaking blue or green black tea according to claim 2, is characterized in that: described in shake in blue or green step, also comprise the 5th and shake green grass or young crops, shake blue or green 4 ~ 6min, rotating speed is 110 ~ 120r/min, spreading for cooling 2 ~ 2.5h.
4. processing technology of shaking blue or green black tea according to claim 1, is characterized in that: in described wither step, indoor air relative humidity of withering is 65 ~ 75%, and the moisture content of withering leaf is 58 ~ 60%.
5. processing technology of shaking blue or green black tea according to claim 1, it is characterized in that: described in knead in step, time of kneading and the pressuring method of superfine tealeaves are: do not pressurize 5min, and------middle pressure 20min---does not pressurize 5min gently to press 15min, and the time of kneading is 45min; The time of kneading of one-level tealeaves and pressuring method are: do not pressurize 5min, and---------weight 10min's middle pressure 20min---middle pressure 10min---does not pressurize 5min, and the time of kneading is 65min gently to press 15min; The time of kneading of secondary tealeaves and pressuring method are: do not pressurize 5min, and---------weight 20min's middle pressure 25min---middle pressure 10min---does not pressurize 5min, and the time of kneading is 80min gently to press 15min.
6. processing technology of shaking blue or green black tea according to claim 5, is characterized in that: described in knead in step, the tea bar rope not tight knot after deblocking, repeats to knead.
7. processing technology of shaking blue or green black tea according to claim 6, is characterized in that: in described fermentation step, and in ferment frame or fermentation dish, the thickness that spreads of tealeaves is 8 ~ 12cm.
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| CN109497187A (en) * | 2018-12-20 | 2019-03-22 | 杭州银泉茶业有限公司 | A kind of preparation method for removing bitter type black tea |
| CN110892926A (en) * | 2019-12-16 | 2020-03-20 | 刘文园 | Process for making high-mountain sunning black tea |
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| CN111990482A (en) * | 2020-08-21 | 2020-11-27 | 中国农业科学院茶叶研究所 | Processing method of rose-scented black tea by adopting 'double-light' combined process |
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| CN111053129A (en) * | 2018-10-17 | 2020-04-24 | 永州市茶叶研究所 | Wild black tea processing technology |
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| CN112913935A (en) * | 2019-12-06 | 2021-06-08 | 贵阳木雨铭茶叶加工有限责任公司 | Processing technology of black tea |
| CN110892926A (en) * | 2019-12-16 | 2020-03-20 | 刘文园 | Process for making high-mountain sunning black tea |
| CN111990482A (en) * | 2020-08-21 | 2020-11-27 | 中国农业科学院茶叶研究所 | Processing method of rose-scented black tea by adopting 'double-light' combined process |
| CN111990482B (en) * | 2020-08-21 | 2022-03-11 | 中国农业科学院茶叶研究所 | Processing method of rose-scented black tea by adopting 'double-light' combined process |
| CN112219911A (en) * | 2020-09-24 | 2021-01-15 | 上海市黄山茶林场 | Preparation method of strip-shaped black tea |
| CN112056417A (en) * | 2020-09-25 | 2020-12-11 | 贵州安顺春来茶业有限公司 | Black tea processing method |
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| CN113785886A (en) * | 2021-09-13 | 2021-12-14 | 蓝鲸鱼(杭州)文化旅游发展有限公司 | Cold-brewed black tea adopting repeated pressing and kneading method and processing technology thereof |
| CN113951336A (en) * | 2021-10-11 | 2022-01-21 | 浙江大学 | Processing method of tea capable of being brewed quickly and having multiple tastes |
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