CN105638944A - Production process of black tea - Google Patents

Abstract

The invention relates to the technical field of tea production and processing, especially relates to a production process of black tea. The process includes the steps of withering, rolling, deblocking, frame loading, temperature-controlled fermentation, heat radiation, drying, aroma increase, and baking. The withering process uses combination if indoor natural withering, outdoor sunlight withering and hot air withering; and a withering room is established to substitute the traditional withering trough and withering rack, so that the tea gains natural and gentle aroma, and rich inner quality. The fermentation process uses humidification and increased light and heat to promote black tea fermentation and enhance the degree of brewing resistance of the tea. The heat radiation process uses rapid cooling heat and quasi-wind blowing way to delay fermentation of the black tea, so that the tea exhales stuffed air in fermentation, inhales more fresh oxygen, and is fresh and mellow; and the stuffy odor in traditional temperature quick fermentation is effectively solved, and people can taste flavor closer to natural flavor. One-time high temperature aroma increase (120 DEG C), and repetitious middle-temperature baking (100 DEG C) make the black tea mellow and fragrant.

Description

The manufacture craft of black tea

Technical field

The present invention relates to Tea Production processing technique field, particularly relate to the manufacture craft of a kind of black tea.

Background technology

Leishan belongs to typical mountain area, Guizhou Province, local dark brownish green abundant raw material, but the growing environment of tealeaves has High aititude, low latitude, few sunshine, the throughout the year features such as cloud and mist curls up, humidity is big, and the tealeaves that therefore this area grows includes nutritive substance and enriches. Exactly because but special growing environment, also bring a difficult problem for black tea makes. Air ambient is moist throughout the year for area, Leishan, particularly it is in rainy weather for a long time spring, tea making process is often all because degree of withering cannot reach requirement, moisture heavily knead fragmentation cannot and carry out, even if just rub put into proving room heat up add wet, also tealeaves internal substance can be caused to destroy, and fermentation carries out slow, causes the black tea quality made not good.

Summary of the invention

In order to overcome above technical problem, the present invention proposes the manufacture craft of a kind of black tea, solves area, Leishan and there is the problems such as scheduling of withering in black tea manufacture craft cannot reach requirement, tealeaves internal substance destroys, fermentation high temperature brings soon black tea quality is not good because of environmental factors.

For this reason, the technical scheme of the present invention is:

The manufacture craft of black tea, concrete steps are as follows:

(1) wither tune, and fine day adopts the indoor tune method of withering naturally withered and adjust the phase modulation that withers with outdoor daylight to be combined, and the cloudy day adopts the indoor tune method of withering naturally withered and adjust the phase modulation that withers with hot blast to be combined,

The described indoor tune method of withering adjusting the phase modulation that withers with outdoor daylight to be combined of naturally withering is: first tealeaves being placed in indoor and naturally withers tune, dehydration degree reaches after 40%, then tealeaves is placed in outdoor daylight and withers tune 20-30 minute,

The described indoor tune method of withering adjusting the phase modulation that withers with hot blast to be combined of naturally withering is: first tealeaves being placed in indoor and naturally withers tune, dehydration degree reaches after 40%, and being then placed in by tealeaves withers, and hot blast of transferring house withers tune;

(2) knead, tealeaves is put back to indoor standing 10-15 minute, kneads when tealeaves temperature is 22-25 DEG C;

(3) deblock, adopt deblocking machine to deblock;

(4) fill frame, tealeaves is put into bamboo dress frame, tealeaves thickness 20-30 centimetre, lid gauze;

(5) temperature controlled fermentation, employing fermenting house ferments, described fermenting house temperature 27-36 DEG C, temperature adopts first high rear low principle control, described fermenting house controlling moisture 85%, fermentation time 6-7 hour, described fermenting house lower charcoal fire is heated up water to increase and is wet, and described fermenting house top super bath lamp increases photo-thermal;

(6) dispel the heat, tealeaves is broken up and makes thinner, be statically placed in bamboo mat heat radiation in 40 minutes, radiation processes is blown a cold wind over;

(7) dry, tealeaves is placed in dryer and just dries, control temperature 120 DEG C, control mass dryness fraction 80%-85%;

(8) carry perfume (or spice), put forward fragrant temperature 120 DEG C, carry the fragrant 2 hours time;

(9) roasting fire, complex fire temperature 100 DEG C, roasting 1 hour time of fire.

Further, tealeaves is placed in by described step (1) outdoor daylight wither adjust 20-30 minute, outdoor daylight wither tune proceed to half time, tealeaves need to be stirred once.

Compared with prior art, the present invention has the following advantages:

1, pacing of withering adopts indoor naturally withering to adjust the tune that withers with outdoor daylight, the hot blast phase modulation that withers to be combined suddenly, and foundation is withered room, replaces traditional wither groove and frame that withers, makes tea perfume (or spice) natural, gentle, and tealeaves endoplasm is more abundant;

2, fermentation procedure adopts and increases wet, increase photo-thermal, promotes the fermentation of black tea, by luminous energy generation chemical reaction, strengthens the degree of resistance to bubble of tealeaves;

3, operation of dispelling the heat adopts the method for the accurate wind that dispels the heat soon, blows, delay the fermentation of black tea, sulks in allowing tealeaves exhalation ferment, suck more fresh oxygen, make tealeaves fresher, more mellow, the sulks taste that the fermentation high temperature effectively solved in tradition method for making brings fast, samples when allowing people have tea closer to natural taste;

4, a high temperature carries perfume (or spice) (120 degree), repeatedly repeatedly middle temperature roasting fire (100 degree), make black tea get over Chen Yuexiang.

Embodiment

Embodiment:

The manufacture craft of black tea, concrete steps are as follows:

(1) wither tune, and fine day adopts the indoor tune method of withering naturally withered and adjust the phase modulation that withers with outdoor daylight to be combined, and the cloudy day adopts the indoor tune method of withering naturally withered and adjust the phase modulation that withers with hot blast to be combined,

The described indoor tune method of withering adjusting the phase modulation that withers with outdoor daylight to be combined of naturally withering is: first tealeaves be placed in the indoor tune that naturally withers, dehydration degree reaches after 40%, then tealeaves is placed in outdoor daylight wither adjust 20 minutes, outdoor daylight wither tune proceed to half time, tealeaves need to be stirred once.

The described indoor tune method of withering adjusting the phase modulation that withers with hot blast to be combined of naturally withering is: first tealeaves being placed in indoor and naturally withers tune, dehydration degree reaches after 40%, and being then placed in by tealeaves withers, and hot blast of transferring house withers tune.

The process withered is physical change on the one hand, is chemical transformation on the other hand, and these two kinds of changes connect each other, mutually restrict. Physical change promotes chemical transformation, can suppress again chemical transformation, even affect chemical transformation, the difference on tea-making quality occurs. Change and Development between the two, with influencing each other, is be the objective condition difference and difference led according to temperature, humidity. Control humidity of withering, the requirement of area, Leishan tea-making quality could be met, therefore take artificial rational technique measure. Wither only on basis by wind technology in tradition, add and adopt outdoor daylight to wither tune. Illumination is conducive to the conversion of tealeaves internal substance, is conducive to the formation of tealeaves green tea.

At fine day, naturally withering through indoor, dehydration degree reaches after 40%, and blue or green leaf is removed to outdoor employing sun exposure 20 minutes, and centre is turned over once, allows blade while dehydration, and temperature raises.But GPRS degree, does not tan severely, turn over tea time not physical abuse. Affect the fresh refreshing degree of tealeaves, fragrance and flavour.

Setting up one liftoff 20 centimetres, area, in the room that withers of 40 meters, at rainy weather, withers tune in conjunction with hot blast. The ground plank that withers spreads, and surrounding metope is entirely wooden, if 2 venting holes, establishes four fans for liftoff 1.2 meters, and three groups of heating fluorescent lamps are established on top, house.

(2) knead, tealeaves is put back to indoor standing 10 clocks, kneads when tealeaves temperature is 22 DEG C. The degree of kneading makes blade progressively softening slivering, and tea juice is extruded. Dark brownish green color and luster from green to yellow, to deep yellow, then starts to turn red. Particularly at the initial stage of kneading, not anxious pressurization, prevents tealeaves knotting agglomerating, or becomes sheet-shaped.

(3) deblock, adopt deblocking machine to deblock, prevent agglomerating and ferment not in place. Preventing cell injury insufficient, impact fermentation, millet paste flavour a surname has blue or green gas.

(4) filling frame, tealeaves is put into bamboo dress frame, tealeaves thickness 20 centimetres, lid gauze, puts into fermenting house.

(5) temperature controlled fermentation, adopts fermenting house fermentation, described fermenting house temperature 27 DEG C, temperature adopts first high rear low principle control, described fermenting house controlling moisture 85%, fermentation time 6 hours, described fermenting house lower charcoal fire is heated up water to increase and is wet, and described fermenting house top super bath lamp increases photo-thermal.

" fermentation " is the important procedure forming black tea quality. Being heated up water by fermenting house lower charcoal fire, it is wet to increase, and fermenting house top super bath lamp increases photo-thermal, promotes oxydasis, is oxidized deeply by polyphenolic compound, forms the distinctive look of black tea, perfume (or spice), flavor quality feature.

In fermenting process, pyrocatechol material oxygenizement, forms theoflavin and thearubigins, and tea Huang is converted into thearubigins mutually, and thearubigins again and then is converted into theabrownin. The color of tealeaves and the change procedure of fragrance: " blue or green fragrant (yellow) fragrance of a flower (yellowish red color) fruital (reddish yellow) ripe perfume (or spice) (redness) low perfume (or spice) (dark red) tart flavour (brown) of green grass gas (dark green) ". Ensureing that tealeaves inclusion quality is stabilized in based on theoflavin, the ripe perfume (or spice) of flowers and fruits band, without the assorted taste of tart flavour, the present invention adopts temperature-control fermentation method to be controlled by attenuation degree.

Fermenting house temperature controls at 27 DEG C, is applicable to the temperature of human body the best, is exactly the optimum temps being applicable to tea. Fermenting house room temp adopts first high rear low principle, and tealeaves is rapidly heated. Relative humidity remains on about 85%. Being complete in 6 hours substantially in fermenting process, blade is popular in, and green grass gas all loses, and gives out flowers and fruits perfume (or spice), sweet fragrance. The intensification of fermenting house indoor, a point upper and lower surface carries out. Lower is made charcoal, and to put water flask on fire boiled, and the gain of heat increases and wet synchronously carries out. At fermenting house top, adopt super bath lamp to add ventilator, by luminous energy generation chemical reaction, strengthen the degree of resistance to bubble of tealeaves.

(6) dispel the heat, tealeaves is broken up and makes thinner, be statically placed in bamboo mat heat radiation in 40 minutes, radiation processes is blown a cold wind over. The method adopt quick heat radiating, blowing a cold wind over, delays the fermentation of black tea. Being moved out from fermenting house by the tealeaves fermented, break up and make thinner, leave standstill heat radiation in about 40 minutes, it is possible to blow a cold wind over, allow tealeaves breathe more oxygen on bamboo mat, make fermented tea even, tea flavour is more natural.

(7) dry, tealeaves is placed in dryer and just dries, control temperature 120 DEG C, control mass dryness fraction 80%.

(8) carry perfume (or spice), put forward fragrant temperature 120 DEG C, carry the fragrant 2 hours time. The tealeaves being just baked is placed and can be dried for 15 days again, carries perfume (or spice).

(9) roasting fire, complex fire temperature 100 DEG C, roasting 1 hour time of fire.Because Leishan weather is moist, tealeaves is deposited and is easily made moist, and for promoting Leishan black tea quality, places after 3 months, it is necessary to once roast fire, temperature about 100 DEG C, 1 hour time.

According to Leishan tea quality requirements, it is decided to be superfine by what open up at the beginning of black tea one bud one leaf made before domestic for the Leishan Ching Ming Festival. Qualitative characteristics: tea shoot bar rope is tightly thin, the ruddy aobvious gold milli of color and luster, the fragrance of a flower is close aromatic strongly fragrant, fresh taste, and mouthfeel is lubricious, returns strongly sweet, promotes the production of body fluid long. It is decided to be one-level by after grain rains to the black tea done during the Summer Solstice, after namely making dry product, carries out precision work, then spell and join, carry perfume (or spice). Qualitative characteristics: dry dark brown pool Wu Run, the even neat dew milli of profile, fruital honey is fragrant obvious, fresh feel well back sweet. General also require every half a year complex fire once, more alcohol, flavour are fresher refreshing to make fragrance.

The manufacture craft of black tea, pacing of withering adopts indoor naturally withering to adjust the tune that withers with outdoor daylight, the hot blast phase modulation that withers to be combined suddenly, and foundation is withered room, replaces traditional wither groove and frame that withers, makes tea perfume (or spice) natural, gentle, and tealeaves endoplasm is more abundant; Fermentation procedure adopts and increases wet, increase photo-thermal, promotes the fermentation of black tea, by luminous energy generation chemical reaction, strengthens the degree of resistance to bubble of tealeaves; Heat radiation operation adopts the method for the accurate wind that dispels the heat soon, blows, delay the fermentation of black tea, sulks in allowing tealeaves exhalation ferment, suck more fresh oxygen, make tealeaves fresher, more mellow, the sulks taste that the fermentation high temperature effectively solved in tradition method for making brings fast, samples when allowing people have tea closer to natural taste; One time high temperature carries perfume (or spice) (120 degree), repeatedly repeatedly middle temperature roasting fire (100 degree), make black tea get over Chen Yuexiang.

Above the embodiment of the invention is described in detail, but described content is only the better embodiment of the invention, the practical range for limiting the present invention can not be considered to. All equalizations done according to the invention scope change and improvement etc., all should still belong within this patent covering scope.

Claims (2)

1. the manufacture craft of a black tea, it is characterised in that, concrete steps are as follows:

(1) wither tune, and fine day adopts the indoor tune method of withering naturally withered and adjust the phase modulation that withers with outdoor daylight to be combined, and the cloudy day adopts the indoor tune method of withering naturally withered and adjust the phase modulation that withers with hot blast to be combined,

The described indoor tune method of withering adjusting the phase modulation that withers with outdoor daylight to be combined of naturally withering is: first tealeaves being placed in indoor and naturally withers tune, dehydration degree reaches after 40%, then tealeaves is placed in outdoor daylight and withers tune 20-30 minute,

The described indoor tune method of withering adjusting the phase modulation that withers with hot blast to be combined of naturally withering is: first tealeaves being placed in indoor and naturally withers tune, dehydration degree reaches after 40%, and being then placed in by tealeaves withers, and hot blast of transferring house withers tune;

(2) knead, tealeaves is put back to indoor standing 10-15 minute, kneads when tealeaves temperature is 22-25 DEG C;

(3) deblock, adopt deblocking machine to deblock;

(4) fill frame, tealeaves is put into bamboo dress frame, tealeaves thickness 20-30 centimetre, lid gauze;

(5) temperature controlled fermentation, employing fermenting house ferments, described fermenting house temperature 27-36 DEG C, temperature adopts first high rear low principle control, described fermenting house controlling moisture 85%, fermentation time 6-7 hour, described fermenting house lower charcoal fire is heated up water to increase and is wet, and described fermenting house top super bath lamp increases photo-thermal;

(6) dispel the heat, tealeaves is broken up and makes thinner, be statically placed in bamboo mat heat radiation in 40 minutes, radiation processes is blown a cold wind over;

(7) dry, tealeaves is placed in dryer and just dries, control temperature 120 DEG C, control mass dryness fraction 80%-85%;

(8) carry perfume (or spice), put forward fragrant temperature 120 DEG C, carry the fragrant 2 hours time;

(9) roasting fire, complex fire temperature 100 DEG C, roasting 1 hour time of fire.

2. the manufacture craft of black tea according to claim 1, it is characterised in that: tealeaves is placed in by described step (1) outdoor daylight wither adjust 20-30 minute, outdoor daylight wither tune proceed to half time, tealeaves need to be stirred once.