CN105558114A - Processing technology of black tea - Google Patents
Processing technology of black tea Download PDFInfo
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- CN105558114A CN105558114A CN201510990604.XA CN201510990604A CN105558114A CN 105558114 A CN105558114 A CN 105558114A CN 201510990604 A CN201510990604 A CN 201510990604A CN 105558114 A CN105558114 A CN 105558114A
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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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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Abstract
The invention provides a processing technology of black tea, and belongs to the field of making of tea leaves. Firstly half fermentation is performed for fragrance enhancing of tea leaves, then an enzyme (cellulase) solution is used for humidification, partial fibrous matters in the tea leaves can be decomposed, later stage fermentation is facilitated, increase of the dissolution rate of active ingredients of products is facilitated, and the content of water extracts of the tea leaves is increased. A self-made fermenting agent is adopted for inoculation and fermentation, so that the course of fermentation can be accelerated, the fermentation quality can be improved, and the quality of the fermented tea can achieve the quality of the black tea stored for 2-3 years; fermentation is performed three times, and the temperature of the next fermentation is lower than that of previous fermentation, so that few losses of total tea polyphenol and other fragrant substances in the made black tea are generated.
Description
Technical field
The present invention relates to tea making field, specifically relate to a kind of processing technology of black tea.
Background technology
The outward appearance that black tea is sampled tea because of one-tenth is black, therefore gains the name.One of six large teas, belong to after fermentation tea, main producing region is the ground such as Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui.The raw material that black tea adopts is comparatively thick old, is the primary raw material of pressing compressed tea.Tea-manufacturing technology generally comprise complete, knead, wet heap and dry four procedures.Black tea is by Regional Distribution, and classification is the black tea in Hunan (Fu tea), four Sichuan-Tibet tea (limit tea), the black tea in Yunnan (Pu'er tea), Guangxi Liu Bao tea, the old black tea in Hubei and the black tea in Shaanxi (Fu tea), the black tea in ancient Yi County, Anhui.Curing is last procedure that black tea makes, and is generally undertaken smoking curing by charcoal or firewood, thus forms the distinctive quality of black tea and glossy black look and smoke, but so-called smoke can not accept by all masses.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of processing technology of black tea.
The present invention is achieved by the following technical programs.
The processing technology of a kind of black tea provided by the invention, comprises the following steps:
1) fresh leaf is plucked;
2) wither tune: to plucked fresh leaf, under the temperature conditions of 70 ~ 80 DEG C, complete, and carries out turning 3 ~ 5min in the process of completing, and making withering leaf moisture is 60% ~ 64%;
3) knead;
4) half fermentation, fermentation temperature 45 ~ 55 DEG C, time 5 ~ 8h;
5) dry: by the tealeaves after kneading, naturally drying to moisture content is 9%-12%, make that to shine stem tea for subsequent use;
6) be humidified: by tea for later use enzyme agent solution humidification, the moist water yield of every 500g tea for later use is 200ml-250ml;
7) pile-fermentation: by the tealeaves after humidification, adopt leavening artificial infection, addition is for tealeaves weight 0.1 ~ 1%, and fermentation is divided into three sections, and first paragraph ferments: be 55 ~ 60 DEG C in temperature, pile-fermentation 3 ~ 5h under the condition of humidity more than 95%; Second segment ferments: be 50 ~ 55 DEG C in temperature, pile-fermentation 6 ~ 10h under the condition of humidity more than 70 ~ 80%; Second segment ferments: be 40 ~ 45 DEG C in temperature, pile-fermentation 20 ~ 25h under the condition of humidity more than 70 ~ 80%;
8) dry: by the tealeaves after fermentation, dry under 55 DEG C of temperature conditions or naturally dry.
Further, describedly knead employing and heavily rub-gently rub-the operation of heavily rubbing, each operation 2 ~ 3min.
Further, the first half section time remaining of half described fermentation passes into the wet air that humidity is 60 ~ 65%, temperature is 45 ~ 50 DEG C; The later half time is sealed fermenting.
Further, described enzyme agent solution is cellulase solution, and its concentration is 10 ~ 20g/L.
Further, described leavening comprises saccharomycete, aspergillus and blue or green enzyme, and its ratio is (1 ~ 3): (0.5 ~ 2): (0.5 ~ 2).
Beneficial effect of the present invention is: first by half fermentation, flavouring is carried out to tealeaves, then enzyme agent (cellulase) solution humidification is adopted, the few fibers material in tealeaves can be decomposed, be conducive to the dissolution rate of later stage fermentation and increase product effective ingredient, improve Aqua Folium Camelliae sinensis extract content.Owing to adopting inoculation fermentation in homemade leavening people, can course of fermentation be accelerated, increase fermentation quality, the black tea quality of displaying 2 ~ 3 years can be reached; By three fermentations, after fermentation once lower than a front fermentation temperature, make the total Tea Polyphenols of black tea made and the loss of other fragrance matters less.In a word, add cellulase in production technology of the present invention after, effectively can increase the dissolution rate of product effective ingredient, improve Aqua Folium Camelliae sinensis extract content.And by precise control of temperature, humidity, and add the probio contributing to forming the fermentation of black tea, activate the composition such as Tea Polyphenols, cellulose in the abundant transformed tea of various biology enzyme, make that black tea profile is glossy, soup look red is dense bright, fragrance is pure, mellow time of flavour is sweet, has the old black tea quality of high-quality.
Detailed description of the invention
Further describe technical scheme of the present invention below, but described in claimed scope is not limited to.
Embodiment one
The processing technology of a kind of black tea provided by the invention, comprises the following steps:
1) raw material prepares:
Fresh leaf, plucks the summer of bud two leaf or bud three leaf or the tealeaves in autumn, soaks 1h, then dry through clear water;
Enzyme agent solution, 10g/L cellulase solution;
Leavening comprises saccharomycete, aspergillus and blue or green enzyme, and its ratio is 1:0.5:0.5.
2) wither tune: to plucked fresh leaf, under the temperature conditions of 70 DEG C, complete, and carries out turning 3min in the process of completing, and making withering leaf moisture is 60%;
3) knead, adopt and heavily rub-gently rub-the operation of heavily rubbing, each operation 2min;
4) half fermentation, fermentation temperature 45 DEG C, time 5h, the first half section time remaining of half fermentation passes into the wet air that humidity is 60%, temperature is 45 DEG C; The later half time is sealed fermenting;
5) dry: by the tealeaves after kneading, naturally drying to moisture content is 9%, make that to shine stem tea for subsequent use;
6) be humidified: by tea for later use enzyme agent solution humidification, the moist water yield of every 500g tea for later use is 200ml;
7) pile-fermentation: by the tealeaves after humidification, adopt leavening artificial infection, addition is for tealeaves weight 0.1%, and fermentation is divided into three sections, and first paragraph ferments: be 55 DEG C in temperature, pile-fermentation 3h under the condition of humidity more than 95%; Second segment ferments: be 50 DEG C in temperature, pile-fermentation 6h under the condition of humidity more than 70%; Second segment ferments: be 40 DEG C in temperature, pile-fermentation 20h under the condition of humidity more than 70%;
8) dry: by the tealeaves after fermentation, dry under 55 DEG C of temperature conditions or naturally dry.
Embodiment one
The processing technology of a kind of black tea provided by the invention, comprises the following steps:
1) raw material prepares:
Fresh leaf, plucks the summer of bud two leaf or bud three leaf or the tealeaves in autumn, soaks 2h, then dry through clear water;
Enzyme agent solution, 20g/L cellulase solution;
Leavening comprises saccharomycete, aspergillus and blue or green enzyme, and its ratio is 3:2:2.
2) wither tune: to plucked fresh leaf, under the temperature conditions of 80 DEG C, complete, and carries out turning 5min in the process of completing, and making withering leaf moisture is 64%;
3) knead, adopt and heavily rub-gently rub-the operation of heavily rubbing, each operation 3min;
4) half fermentation, fermentation temperature 55 DEG C, time 8h, the first half section time remaining of half fermentation passes into the wet air that humidity is 65%, temperature is 50 DEG C; The later half time is sealed fermenting;
5) dry: by the tealeaves after kneading, naturally drying to moisture content is 12%, make that to shine stem tea for subsequent use;
6) be humidified: by tea for later use enzyme agent solution humidification, the moist water yield of every 500g tea for later use is 250ml;
7) pile-fermentation: by the tealeaves after humidification, adopt leavening artificial infection, addition is for tealeaves weight 1%, and fermentation is divided into three sections, and first paragraph ferments: be 60 DEG C in temperature, pile-fermentation 5h under the condition of humidity more than 95%; Second segment ferments: be 55 DEG C in temperature, pile-fermentation 10h under the condition of humidity more than 80%; Second segment ferments: be 45 DEG C in temperature, pile-fermentation 25h under the condition of humidity more than 80%;
8) dry: by the tealeaves after fermentation, dry under 55 DEG C of temperature conditions or naturally dry.
Embodiment three
The processing technology of a kind of black tea provided by the invention, comprises the following steps:
1) raw material prepares:
Fresh leaf, plucks the summer of bud two leaf or bud three leaf or the tealeaves in autumn, soaks 1 ~ 2h, then dry through clear water;
Enzyme agent solution, 15g/L cellulase solution;
Leavening comprises saccharomycete, aspergillus and blue or green enzyme, and its ratio is 2:1:1
2) wither tune: to plucked fresh leaf, under the temperature conditions of 75 DEG C, complete, and carries out turning 4min in the process of completing, and making withering leaf moisture is 62%;
3) knead, adopt and heavily rub-gently rub-the operation of heavily rubbing, each operation 3min;
4) half fermentation, fermentation temperature 50 DEG C, time 7h, the first half section time remaining of half fermentation passes into the wet air that humidity is 63%, temperature is 48 DEG C; The later half time is sealed fermenting;
5) dry: by the tealeaves after kneading, naturally drying to moisture content is 10%, make that to shine stem tea for subsequent use;
6) be humidified: by tea for later use enzyme agent solution humidification, the moist water yield of every 500g tea for later use is 230ml;
7) pile-fermentation: by the tealeaves after humidification, adopt leavening artificial infection, addition is for tealeaves weight 0.5%, and fermentation is divided into three sections, and first paragraph ferments: be 58 DEG C in temperature, pile-fermentation 4h under the condition of humidity more than 95%; Second segment ferments: be 53 DEG C in temperature, pile-fermentation 8h under the condition of humidity more than 75%; Second segment ferments: be 43 DEG C in temperature, pile-fermentation 23h under the condition of humidity more than 75%;
8) dry: by the tealeaves after fermentation, dry under 55 DEG C of temperature conditions or naturally dry.
Claims (5)
1. a processing technology for black tea, is characterized in that comprising the following steps:
1) fresh leaf is plucked;
2) wither tune: to plucked fresh leaf, under the temperature conditions of 70 ~ 80 DEG C, complete, and carries out turning 3 ~ 5min in the process of completing, and making withering leaf moisture is 60% ~ 64%;
3) knead;
4) half fermentation, fermentation temperature 45 ~ 55 DEG C, time 5 ~ 8h;
5) dry: by the tealeaves after kneading, naturally drying to moisture content is 9%-12%, make that to shine stem tea for subsequent use;
6) be humidified: by tea for later use enzyme agent solution humidification, the moist water yield of every 500g tea for later use is 200ml-250ml;
7) pile-fermentation: by the tealeaves after humidification, adopt leavening artificial infection, addition is for tealeaves weight 0.1 ~ 1%, and fermentation is divided into three sections, and first paragraph ferments: be 55 ~ 60 DEG C in temperature, pile-fermentation 3 ~ 5h under the condition of humidity more than 95%; Second segment ferments: be 50 ~ 55 DEG C in temperature, pile-fermentation 6 ~ 10h under the condition of humidity more than 70 ~ 80%; Second segment ferments: be 40 ~ 45 DEG C in temperature, pile-fermentation 20 ~ 25h under the condition of humidity more than 70 ~ 80%;
8) dry: by the tealeaves after fermentation, dry under 55 DEG C of temperature conditions or naturally dry.
2. the processing technology of black tea as claimed in claim 1, is characterized in that: described knead employing and heavily rub-gently rub-the operation of heavily rubbing, each operation 2 ~ 3min.
3. the processing technology of black tea as claimed in claim 1, is characterized in that: the first half section time remaining of half described fermentation passes into the wet air that humidity is 60 ~ 65%, temperature is 45 ~ 50 DEG C; The later half time is sealed fermenting.
4. the processing technology of black tea as claimed in claim 1, is characterized in that: described enzyme agent solution is cellulase solution, and its concentration is 10 ~ 20g/L.
5. the processing technology of black tea as claimed in claim 1, is characterized in that: described leavening comprises saccharomycete, aspergillus and blue or green enzyme, and its ratio is (1 ~ 3): (0.5 ~ 2): (0.5 ~ 2).
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| CN201510990604.XA CN105558114A (en) | 2015-12-25 | 2015-12-25 | Processing technology of black tea |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851285A (en) * | 2016-05-30 | 2016-08-17 | 湖南农业大学 | Method for processing raw dark green tea under joint effect of reaction promoting of tea enzymes and microorganisms |
| CN105961681A (en) * | 2016-07-08 | 2016-09-28 | 湖南利源隆茶业有限责任公司 | Mint tea and preparation method thereof |
| CN106070777A (en) * | 2016-07-08 | 2016-11-09 | 湖南利源隆茶业有限责任公司 | Little granule postfermented tea of convenient bubble drink and preparation method thereof |
| CN106172974A (en) * | 2016-07-08 | 2016-12-07 | 湖南利源隆茶业有限责任公司 | A kind of ginger tea and preparation method thereof |
| CN106212768A (en) * | 2016-07-08 | 2016-12-14 | 湖南利源隆茶业有限责任公司 | A kind of Fructus Litseae tea and preparation method thereof |
| CN106720485A (en) * | 2016-11-24 | 2017-05-31 | 梧州市雅正农业科技有限公司 | A kind of preparation method of the fort tea of special odor type six |
| CN107258967A (en) * | 2017-05-25 | 2017-10-20 | 昆明七彩云南庆沣祥茶业股份有限公司 | A kind of method of exogenous biology enzyme composite bacteria fermentation of pu'er tea |
| CN108056200A (en) * | 2018-01-04 | 2018-05-22 | 河南省长寿量子茶业科技有限公司 | A kind of manufacture craft of quantum longevity black tea |
| CN109122960A (en) * | 2018-08-18 | 2019-01-04 | 昆明弗格圣普科技有限公司 | A kind of tealeaves post-fermentation |
| CN111543513A (en) * | 2020-06-22 | 2020-08-18 | 宜昌市农业科学研究院(宜昌市现代农业展示中心) | Mulberry leaf black tea fermentation process and prewetting rotary drum |
| CN111903785A (en) * | 2020-08-25 | 2020-11-10 | 湖北省农业科学院果树茶叶研究所 | Processing method of old fragrant green brick tea |
| CN114532422A (en) * | 2022-01-26 | 2022-05-27 | 安化县雄枫茶业有限公司 | Processing technology of healthy raw dark green tea |
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| CN102265945A (en) * | 2011-08-25 | 2011-12-07 | 谭伟中 | Dark tea fermentation process |
| CN104489149A (en) * | 2014-12-12 | 2015-04-08 | 韩艳霞 | Fermentation production process of maojian dark tea |
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2015
- 2015-12-25 CN CN201510990604.XA patent/CN105558114A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265945A (en) * | 2011-08-25 | 2011-12-07 | 谭伟中 | Dark tea fermentation process |
| CN104489149A (en) * | 2014-12-12 | 2015-04-08 | 韩艳霞 | Fermentation production process of maojian dark tea |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851285A (en) * | 2016-05-30 | 2016-08-17 | 湖南农业大学 | Method for processing raw dark green tea under joint effect of reaction promoting of tea enzymes and microorganisms |
| CN105961681A (en) * | 2016-07-08 | 2016-09-28 | 湖南利源隆茶业有限责任公司 | Mint tea and preparation method thereof |
| CN106070777A (en) * | 2016-07-08 | 2016-11-09 | 湖南利源隆茶业有限责任公司 | Little granule postfermented tea of convenient bubble drink and preparation method thereof |
| CN106172974A (en) * | 2016-07-08 | 2016-12-07 | 湖南利源隆茶业有限责任公司 | A kind of ginger tea and preparation method thereof |
| CN106212768A (en) * | 2016-07-08 | 2016-12-14 | 湖南利源隆茶业有限责任公司 | A kind of Fructus Litseae tea and preparation method thereof |
| CN106720485A (en) * | 2016-11-24 | 2017-05-31 | 梧州市雅正农业科技有限公司 | A kind of preparation method of the fort tea of special odor type six |
| CN107258967A (en) * | 2017-05-25 | 2017-10-20 | 昆明七彩云南庆沣祥茶业股份有限公司 | A kind of method of exogenous biology enzyme composite bacteria fermentation of pu'er tea |
| CN108056200A (en) * | 2018-01-04 | 2018-05-22 | 河南省长寿量子茶业科技有限公司 | A kind of manufacture craft of quantum longevity black tea |
| CN109122960A (en) * | 2018-08-18 | 2019-01-04 | 昆明弗格圣普科技有限公司 | A kind of tealeaves post-fermentation |
| CN111543513A (en) * | 2020-06-22 | 2020-08-18 | 宜昌市农业科学研究院(宜昌市现代农业展示中心) | Mulberry leaf black tea fermentation process and prewetting rotary drum |
| CN111903785A (en) * | 2020-08-25 | 2020-11-10 | 湖北省农业科学院果树茶叶研究所 | Processing method of old fragrant green brick tea |
| 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 |
| CN114532422A (en) * | 2022-01-26 | 2022-05-27 | 安化县雄枫茶业有限公司 | Processing technology of healthy raw dark green tea |
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Application publication date: 20160511 |