CN105685279A - Method for processing raw dark green tea - Google Patents
Method for processing raw dark green tea Download PDFInfo
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- CN105685279A CN105685279A CN201610179192.6A CN201610179192A CN105685279A CN 105685279 A CN105685279 A CN 105685279A CN 201610179192 A CN201610179192 A CN 201610179192A CN 105685279 A CN105685279 A CN 105685279A
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- tea
- camelliae sinensis
- dark green
- green tea
- folium camelliae
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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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Abstract
The invention relates to tea processing and particularly discloses a method for processing raw dark green tea. The method comprises the steps of successively carrying out temperature-controlled and humidity-controlled withering, no-pressure low-speed primary-kneading, standing and cool-piling, high-temperature fixation, high-temperature hot-piling, repeated kneading, temperature-controlled and humidity-controlled pile fermentation, gentle-pressing and re-kneading and deblocking and drying on fresh tea leaves which serve as a processing raw material, thereby obtaining the raw dark green tea finished product. By the method disclosed by the invention, the high-quality raw dark green tea which is cord-shaped and compact in appearance and mellow in taste and has fruit and flower flavors can be obtained. According to the method, the endogenous enzymatic oxidation of the tea leaves, the spore enzymatic oxidation of microbes and hyther are effectively utilized, so that the taste of tea is changed into a mellow and smooth taste from the original bitter and astringent taste; the high-quality raw dark green tea has a unique flavor due to the combination of different tea key technologies, and brick-tea products with excellent quality can be processed according to different grades of raw materials.
Description
Technical field
The present invention relates to Tea Processing, specifically, the processing method relating to a kind of raw dark green tea。
Background technology
Raw dark green tea is subordinate to the postfermented tea in the big teas of China six, and it refers to and dissipates postfermented tea without the first system of compacting, and usually used as the raw material of compressed tea, profile bar rope is slightly rolled up, and owes tight knot, and color and luster is yellowish-brown。The basic processing of raw dark green tea includes completing, kneads, wet heap, rub again, the five processes such as dry, in Hunan, raw dark green tea is generally used to the sky point of the compacting Fu-brick tea of fragment of brick shape, black brick tea, ornamental slab for paving the floor tea, green brick tea and thin bamboo strips used for weaving basket packaging, tribute point, raw point, the ground such as stub Xinjiang, Qinghai, Gansu and Ningxia。Compared with other teas, the processing of raw dark green tea shows slightly simple, in actual production, under traditional handicraft, to show profile coarse for the raw dark green tea of brand-new, flavour is bitterness slightly, the problems such as fragrance is not good, therefore brand-new raw dark green tea direct pressing compressed tea then is adopted can to cause that product quality is poor, show as flavour band equally pained, fragrance is impure, and then cause its price on the low side or sell the problems such as difficult, for solving this problem, produce upper being usually at present and hoarded 1-3 in warehouse after brand-new or outsourcing raw material (raw dark green tea), the compacting carrying out brick tea after a degree of alcoholization again is experienced until raw dark green tea, though the method can meet its requirement to tea leaf quality substantially, but the requirement of storage is of a relatively high, raw material alcoholization link has drawn high space expenses and management cost especially, the production cost of Folium Camelliae sinensis is added between invisible。Therefore by innovating, optimizing raw dark green tea processing technique, produce without by displaying the high-quality black raw tea of alcoholizing quality for a long time to reducing postfermented tea production cost and quickly improving postfermented tea quality of finished local flavor and have great importance。
Summary of the invention
In order to solve problems of the prior art, the processing method that it is an object of the invention to provide a kind of raw dark green tea。
In order to realize the object of the invention, technical scheme is as follows:
The present invention provides the processing method of a kind of raw dark green tea, with fresh leaf of Camelliae sinensis for processing raw material, tea fresh leaves is successively carried out that temperature control wet with control withers, just rubs at a slow speed without pressure, stands cold dome, green removing in high temperature, high temperature thermal reactor, rubs again, wet heap is wet in temperature control and control, light pressure is kneaded and deblocked to dry and obtains raw dark green tea finished product。Can obtaining profile bar rope tight knot by processing method of the present invention, flavour is mellow, the high-quality black raw tea that tool flowers and fruits are fragrant。
Tea tree breed may select the conventional variety making postfermented tea, for instance Land of Peach Blossoms great Ye etc.。
Described fresh leaf of Camelliae sinensis is preferably the fresh leaf of Camelliae sinensis of a bud two, SANYE。
Described method specifically includes following steps:
(1) by fresh leaf of Camelliae sinensis 28-30 DEG C, relative humidity 75-80% when wither 6-8 hour；
(2) knead 25-30min after withering, the more long-pending 20-30min of cold dome obtains tea base；
(3) complete 4-6min by tea base under 260-280 DEG C of condition；
(4) seal after completing, be placed under 38-42 DEG C of condition hot vexed 2-3h；
(5) lower the temperature rapidly after hot vexed end and break up Folium Camelliae sinensis, after leaf temperature drop to room temperature, kneading 15-20min again；
(6) directly seal after kneading again, be placed in 38-42 DEG C, the wet heap of condition bottom fermentation of relative humidity 80-90% 20-24 hour；
(7) Folium Camelliae sinensis is broken up after terminating and is deblocked by wet heap, then kneads 10-15min, dries, obtains raw dark green tea finished product。
Preferably, after step (7) kneads end again, taking out Folium Camelliae sinensis and stand 15-20min, the thin bamboo strips used for weaving dish 2-3cm thickness that tiled by Folium Camelliae sinensis after deblocking is placed in 80 DEG C of dehydrators and dries 2h。
Preferably, step (1) is for being placed in the room that withers of temperature 30 DEG C, relative humidity 75% by fresh leaf of Camelliae sinensis to wither 6-8。
Preferably, step (2) is for kneading 30min after withering, the more long-pending 30min of cold dome obtains tea base。
Preferably, step (3) is the 4-6min that completed under 260 DEG C of conditions by tea base。
Preferably, step (4) is seal after completing, and is placed under 40 DEG C of conditions hot vexed 2h。
Preferably, step (5), for lowering the temperature rapidly after hot vexed end and breaing up Folium Camelliae sinensis, kneads 20min again after leaf temperature drop to room temperature。
Preferably, step (6), for directly sealing after kneading again, is placed in 40 DEG C, the wet heap of condition bottom fermentation of relative humidity 80% 24 hours。
Preferably, Folium Camelliae sinensis is broken up after terminating for wet heap and is deblocked by step (7), then kneads 15min, takes out Folium Camelliae sinensis and stands 15min, and the thin bamboo strips used for weaving dish 2-3cm thickness that tiled by Folium Camelliae sinensis after deblocking is placed in 80 DEG C of dehydrators dry 2h。
Described processing method simple and feasible, product quality are with conspicuous characteristics and stable and controllable for quality, are the important innovations in Tea Processing theory。By non-postfermented tea teas processing key operation with postfermented tea technique is organic, perfectly merge, compare tradition raw dark green tea product, the high-quality black raw tea of present invention processing has had qualitative leap in quality, provide the raw material of high-quality for the processing of follow-up brick tea, also lay a good foundation for promoting brick tea class quality further。
As preferably, after having attempted multiple fabrication process condition, the technological parameter condition of disclosure the best is as follows:
Fresh leaf of Camelliae sinensis is placed into temperature 30 DEG C, the room that withers of relative humidity 75% withers 6-8 hour, collect withering leaf and in non-pressurized situation, knead 30min to kneading machine, reduced the rotating speed of kneading machine by converter simultaneously, kneading rotating speed is 30r/min, take out Folium Camelliae sinensis immediately and stand the long-pending 30min of cold dome, again tea base is entered and be heated to the roller fixation machine of 260 DEG C and complete 4-6min, directly pack with air-locked north pocket and seal after completing and be placed in the room that withers of 40 DEG C hot vexed 2h, take out Folium Camelliae sinensis after the vexed end of heat lower the temperature rapidly and break up, treat that leaf temperature drop to room temperature is placed on kneading machine and kneads 20min, tea base after rubbing again does not deblock and is directly placed into temperature 40 DEG C with plastic bag environmental sealing, heating fermentation 24 hours in the room that withers of relative humidity 80%, Folium Camelliae sinensis is broken up after terminating to deblock and is entered kneading machine again and knead 15min by wet heap, take out Folium Camelliae sinensis and stand 15min, the thin bamboo strips used for weaving dish 2-3cm thickness that tiled by Folium Camelliae sinensis after deblocking is placed in 80 DEG C of dehydrators and dries 2h can obtain high-quality black raw tea finished product。
The present invention further provides the raw dark green tea prepared by preceding method。
The raw dark green tea (high-quality black raw tea) that processing technique of the present invention (new technology) obtains, quality improving shows: the postfermented tea sample of traditional handicraft Yu new technology is carried out quality biochemical component detection, Testing index is tea polyphenols, total amino acid content and water extraction (see table 1), result shows that the more traditional raw dark green tea of content of each quality biochemical component in new technology raw dark green tea all has reduction in various degree, the wherein main chemical compositions tea polyphenols in bitter taste, ester catechin (EGCg) declines comparatively substantially (see Fig. 6), water extraction content then changes relatively small, show that the high-quality black raw tea that new technology is processed still maintains certain flavour thickness while reducing millet paste bitter taste by a relatively large margin, the result of sensory review is in Table 2。
The raw dark green tea quality biochemical component contrast that table 1 traditional handicraft and new method are processed
Log evaluated by the raw dark green tea tea sample that table 2 traditional handicraft is processed with new method
The beneficial effects of the present invention is:
Raw dark green tea processing method provided by the invention is the important innovations in Tea Processing theory, it is with tea fresh leaves for processing raw material, by organic to non-postfermented tea teas processing key operation and postfermented tea processing technique, perfect adaptation, experiencing 14 procedures to last fermentation in nearly 2 days, dry form, the high-quality black raw tea profile bar rope tight knot intense excess syndrome prepared, color and luster is reddish brown, tool flowers and fruits are fragrant, flavour is mellow smooth, and soup color is orange red bright, and quality has had qualitative leap on the basis of tradition raw dark green tea。The method effectively make use of spore enzymatic oxidation and the hyther outward of Folium Camelliae sinensis endogenous enzyme enzymatic oxidation, microorganism, the flavour making millet paste is transferred to mellow smooth by bitterness originally, the fusion of different teas critical processes creates the peculiar flavour of high-quality black raw tea, and can be reprocessed into the brick tea series products of excellent quality according to the difference of raw material rank。
Accompanying drawing explanation
Fig. 1 is the basic flow sheet of the processing method of raw dark green tea of the present invention。
Fig. 2 is the raw dark green tea of traditional handicraft processing。
Fig. 3 is the raw dark green tea of processing method of the present invention processing。
Fig. 4 is the millet paste contrast of the raw dark green tea that traditional handicraft (left side) is processed with processing method of the present invention (right side)。
Contrast at the bottom of the leaf of the raw dark green tea that Fig. 5 is traditional handicraft (left side) to be processed with processing method of the present invention (right side)。
The catechin composition contrast of the raw dark green tea that Fig. 6 traditional handicraft and processing method of the present invention (i.e. new technology shown in figure) are processed。
Detailed description of the invention
Below in conjunction with embodiment, the preferred embodiment of the present invention is described in detail。It will be appreciated that providing merely to play descriptive purpose of following example, be not used to the scope of the present invention is limited。Those skilled in the art is when without departing substantially from the objective of the present invention and spirit, it is possible to the present invention carries out various amendment and replacement。
The experimental technique used in following embodiment if no special instructions, is conventional method。
Material used in following embodiment, reagent etc., if no special instructions, all commercially obtain。
Embodiment
The present embodiment is used for raw dark green tea processing method of the present invention is described。
As it is shown in figure 1, described method particularly as follows:
With a bud two, SANYE tea fresh leaves is for processing raw material, it is placed into temperature 30 DEG C (1), the room that withers of relative humidity 75% (2) withers 6-8 hour (3), collect withering leaf and in non-pressurized situation, knead 30min (4) to kneading machine, reduced the rotating speed of kneading machine by converter simultaneously, kneading rotating speed is 30r/min, take out Folium Camelliae sinensis immediately and stand the long-pending 30min (5) of cold dome, again tea base is entered and be heated to the roller fixation machine of 260 DEG C and complete 4-6min (6), directly pack with air-locked north pocket and seal after completing and be placed in the room that withers of 40 DEG C hot vexed 2h (7), take out Folium Camelliae sinensis after the vexed end of heat lower the temperature rapidly and break up, treat that leaf temperature drop to room temperature is placed on kneading machine and kneads 20min (8), tea base after rubbing again does not deblock and is directly placed into temperature 40 DEG C (9) with plastic bag environmental sealing, heating fermentation 24 hours (11) in the room that withers of relative humidity 80% (10), Folium Camelliae sinensis is broken up the kneading machine that deblocks to enter again after terminating and is kneaded 15min (12) by wet heap, take out Folium Camelliae sinensis and stand 15min (13), the thin bamboo strips used for weaving dish 2-3cm thickness that tiled by Folium Camelliae sinensis after deblocking is placed in 80 DEG C of dehydrators and dries 2h can obtain high-quality black raw tea finished product。
Although, above the present invention is described in detail with a general description of the specific embodiments, but on basis of the present invention, it is possible to it is made some modifications or improvements, and this will be apparent to those skilled in the art。Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention。
Claims (10)
1. the processing method of a raw dark green tea, it is characterised in that comprise the steps:
(1) by fresh leaf of Camelliae sinensis 28-30 DEG C, relative humidity 75-80% when wither 6-8 hour；
(2) knead 25-30min after withering, the more long-pending 20-30min of cold dome obtains tea base；
(3) complete 4-6min by tea base under 260-280 DEG C of condition；
(4) seal after completing, be placed under 38-42 DEG C of condition hot vexed 2-3h；
(5) lower the temperature rapidly after hot vexed end and break up Folium Camelliae sinensis, after leaf temperature drop to room temperature, kneading 15-20min again；
(6) directly seal after kneading again, be placed in 38-42 DEG C, the wet heap of condition bottom fermentation of relative humidity 80-90% 20-24 hour；
(7) Folium Camelliae sinensis is broken up after terminating and is deblocked by wet heap, then kneads 10-15min, dries, obtains raw dark green tea finished product。
2. method according to claim 1, it is characterised in that after step (7) kneads end again, takes out Folium Camelliae sinensis and stands 15-20min, and the thin bamboo strips used for weaving dish 2-3cm thickness that tiled by Folium Camelliae sinensis after deblocking is placed in 80 DEG C of dehydrators and dries 2h。
3. method according to claim 1 and 2, it is characterised in that step (1) is for being placed in the room that withers of temperature 30 DEG C, relative humidity 75% by fresh leaf of Camelliae sinensis to wither 6-8。
4. method according to claim 3, it is characterised in that step (2) is for kneading 30min after withering, the more long-pending 30min of cold dome obtains tea base。
5. method according to claim 4, it is characterised in that step (3) is the 4-6min that completed under 260 DEG C of conditions by tea base。
6. method according to claim 5, it is characterised in that step (4) is seal after completing, and is placed under 40 DEG C of conditions hot vexed 2h。
7. method according to claim 6, it is characterised in that step (5), for lowering the temperature rapidly after hot vexed end and breaing up Folium Camelliae sinensis, kneads 20min again after leaf temperature drop to room temperature。
8. method according to claim 7, it is characterised in that step (6), for directly sealing after kneading again, is placed in 40 DEG C, the wet heap of condition bottom fermentation of relative humidity 80% 24 hours。
9. method according to claim 8, it is characterized in that, Folium Camelliae sinensis is broken up after terminating for wet heap and is deblocked by step (7), then kneads 15min, taking out Folium Camelliae sinensis and stand 15min, the thin bamboo strips used for weaving dish 2-3cm thickness that tiled by Folium Camelliae sinensis after deblocking is placed in 80 DEG C of dehydrators and dries 2h。
10. the raw dark green tea that any one of claim 1-9 preparation method prepares。
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| CN201610179192.6A CN105685279B (en) | 2016-03-25 | 2016-03-25 | A kind of processing method of Dark Green Tea |
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| CN201610179192.6A CN105685279B (en) | 2016-03-25 | 2016-03-25 | A kind of processing method of Dark Green Tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007102A (en) * | 2018-10-12 | 2018-12-18 | 湖南省高马山农业有限公司 | A kind of processing method of Dark Green Tea |
| CN109645147A (en) * | 2017-10-10 | 2019-04-19 | 安化县仙山茶叶开发有限公司 | A kind of Dark Green Tea Primary processing technology |
| CN111084245A (en) * | 2020-02-20 | 2020-05-01 | 黔南民族医学高等专科学校 | Method for preparing small-leaf dark green tea in Duyun |
| CN114158627A (en) * | 2021-12-20 | 2022-03-11 | 湖北龙王垭茶业有限公司 | Method for reducing bitter taste of raw dark green tea |
| CN114586857A (en) * | 2022-02-22 | 2022-06-07 | 安徽弋江源茶业有限公司 | Processing technology of granular black tea and granular black tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102972541A (en) * | 2012-12-20 | 2013-03-20 | 湖南三十九铺茶业有限公司 | Processing process for anhua black raw tea |
| CN105166103A (en) * | 2015-08-28 | 2015-12-23 | 重庆市农业科学院 | Processing method of summer raw material tea |
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2016
- 2016-03-25 CN CN201610179192.6A patent/CN105685279B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972541A (en) * | 2012-12-20 | 2013-03-20 | 湖南三十九铺茶业有限公司 | Processing process for anhua black raw tea |
| CN105166103A (en) * | 2015-08-28 | 2015-12-23 | 重庆市农业科学院 | Processing method of summer raw material tea |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645147A (en) * | 2017-10-10 | 2019-04-19 | 安化县仙山茶叶开发有限公司 | A kind of Dark Green Tea Primary processing technology |
| CN109007102A (en) * | 2018-10-12 | 2018-12-18 | 湖南省高马山农业有限公司 | A kind of processing method of Dark Green Tea |
| CN111084245A (en) * | 2020-02-20 | 2020-05-01 | 黔南民族医学高等专科学校 | Method for preparing small-leaf dark green tea in Duyun |
| CN114158627A (en) * | 2021-12-20 | 2022-03-11 | 湖北龙王垭茶业有限公司 | Method for reducing bitter taste of raw dark green tea |
| CN114586857A (en) * | 2022-02-22 | 2022-06-07 | 安徽弋江源茶业有限公司 | Processing technology of granular black tea and granular black tea |
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| CN105685279B (en) | 2019-08-23 |
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