CN105685283A - Sweet flower-scented granular black tea and making method thereof - Google Patents
Sweet flower-scented granular black tea and making method thereof Download PDFInfo
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- CN105685283A CN105685283A CN201610233227.XA CN201610233227A CN105685283A CN 105685283 A CN105685283 A CN 105685283A CN 201610233227 A CN201610233227 A CN 201610233227A CN 105685283 A CN105685283 A CN 105685283A
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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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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses sweet flower-scented granular black tea and a making method thereof. The sweet flower-scented granular black tea is obtained by subjecting fresh tea leaves with one bud and one leaf and/or with two leaves as raw material to sunning, withering, shaking, stir-frying, rolling, primary baking, shaping, re-baking and other processes. The tea made herein has the advantages such as firm and solid granules, significant sweet flower scent and mellow taste, rich species and high fragrant component level, tea quality can be effectively improved, the economic benefit of the tea can be effectively improved, and the demand for consuming black tea is met.
Description
Technical field
The invention belongs to tea field of food and processing technique field, relate to a kind of Folium Camelliae sinensis and new method for processing thereof, specifically relate to a kind of sweet fragrance of a flower granulated black tea and preparation method thereof。
Technical background
Black tea is one of main teas of China, and Sichuan congou tea is subject to liking of compatriots because of its fragrant aroma, flavour glycol, the red dense feature of soup color。
In recent years black tea processing presents following characteristics: 1. fresh leaf is adopted tenderer and tenderer, in the majority to open up at the beginning of simple bud, bud one leaf, and cost remains high, but owing to fresh leaf is excessively tender, component content is abundant not, causes into flavour thickness of sampling tea poor, and odor prolongation is bad。2. black tea manufacture technique duplicates, and product quality unification is serious, and overwhelming majority black tea is bar shaped tea。3. Tea Production has very strong seasonality, quality is especially with spring tea preferably, and summer temperature is high, illumination is strong, rainfall is abundant, growth of tea plant is rapid, and carbon metablism is vigorous, and catechin in bud-leaf, anthocyanidin equal size are higher, amino acid content is few, make black tea by spreading the leaves on withering racks to dry flavour bitterness, thus do not adopt summer tea in many black tea producing regions, causes the significant wastage of tea resources and the loss of tea grower。
Along with the raising of people's quality of life, the requirement of tea leaf quality is also promoted day by day, more and more peculiarly shaped attractive in appearance, the Folium Camelliae sinensis that fragrant aroma is lasting of demand。Black tea, as recovering fast-developing teas in recent years, has developed some classic products and brand, and such as the Jin Junmei in Fujian, the red high official in Yibin, gold White Dew etc., but these black tea profiles are traditional bar shaped。Therefore, develop the high-grade special black tea of other unique outlooks, to meet consumer demand, be an important directions of black tea Processing Technology Development。Increasing sign shows, increases forming technique and be beneficial to the lifting of black tea quality in black tea processing technique。
Summary of the invention
The present invention is directed to the problems referred to above and propose a kind of sweet fragrance of a flower granulated black tea and preparation method thereof, adopt fresh leaf of Camelliae sinensis to make, the sweet fragrance of a flower of product is substantially, soup color is orange red, flavour alcohol and etc. feature。
To achieve these goals, this is bright greatly by the following technical solutions, a kind of sweet fragrance of a flower granulated black tea preparation method, it is characterised in that: comprise the following steps:
(1) dry in sun: pluck bud one leaf of Camellia sinensis, the two fresh leaves of leaf are raw material, by described fresh leaf dry in sun under natural daylight, prepares and shines Folium Isatidis；
(2) wither: described solarization Folium Isatidis is withered, prepare withering leaf；
(3) rocking of green leaf: withering leaf is carried out rocking of green leaf, prepares rocking of green leaf leaf；
(4) fermentation: by rocking of green leaf leaf heap fermentation, prepares fermentated leaves；
(5) parch: fermentated leaves parch is removed grass gas, prepares the obvious parch leaf of sweet flowery odour；
(6) knead, just dry: just dry after parch leaf is kneaded process, prepare and just dry leaf；
(7) appearance: utilize speed chartered plane, kneading machine, bale-breaking powder-sieving machine equipment to carry out rolling appearance by just drying leaf, prepare appearance leaf；
(8) drying: again dried by appearance leaf again, carry out at twice, first gross fire is dried, foot fire drying again after cooling, prepares foot cured leaf；
(9) Titian: foot cured leaf is positioned over shady and cool place 2 ~ 3 days, then carry out Titian, charcoal fire temperature 60 ~ 75 DEG C with drying charcoal fire roasting mode, finally obtain the granulated black tea of sweet flower fragrance flavor。
Preferably, described step (1) be at 8 ~ 10 in the morning or afternoon 5 ~ 6 dry in sun, leaf-spreading thickness 2 ~ 3cm, period is stirred 2 ~ 3 times, dry in sun time 40 ~ 50min, to the dark green tarnish of leaf color, grass gas disappear, delicate fragrance, moisture content about 68% ~ 70% slightly thoroughly。
Preferably, described step (2) is to be placed in solarization Folium Isatidis in the environment of temperature 23 ~ 24 DEG C, relative humidity 75 ~ 80% to wither, leaf-spreading thickness is 1 ~ 2cm, withering time is 17 ~ 19h, the final water content of withering leaf is 62 ~ 64%, not only it is beneficial under this relative humidity and withers, simultaneously also to being conducive to the generation of aroma substance and forming unique sweet fragrance of a flower。
Preferably, described step (3) is to be placed in vibration machine by withering leaf, under the rotating speed of 25 ~ 35r/min, continuous rocking of green leaf, rocking of green leaf time 50 ~ 70min, obtain the red limit of blade obvious, rocking of green leaf leaf aobvious at the beginning of the fragrance of a flower, continuous rocking of green leaf strengthens the transporting function of blade tip tissue, makes aroma substance in blade can be evenly supplied to each position of blade, has inherent effect, cell wall rupture can be promoted simultaneously, bring out the generation of fragrance。
Preferably, described step (4) is be piled up in water sieve by rocking of green leaf leaf autoxidation fermentation, ambient temperature 25 ~ 28 DEG C, relative humidity 70 ~ 85%, ulking thickness 25 ~ 30cm, and fermentation time is 4.0 ~ 4.5h, obtains 75% and reddens with blade, the fermentated leaves that the sweet fragrance of a flower is aobvious。
Preferably, described step (5) is that fermentated leaves is placed in vial-type tea frying machine parch at 220 ~ 245 DEG C, with inactive enzyme activity, stuck fermentation, fries and disappears to grass gas, and the sweet fragrance of a flower terminates parch, parch time 3 ~ 5min time obvious。
Preferably, in described step (6), the time of kneading is 50 ~ 70min, and described just baking is to be placed on dehydrator by fermentated leaves to carry out, and just dries temperature 95 ~ 105 DEG C, leaf-spreading thickness 1 ~ 2cm, just dries time 12 ~ 15min, moisture content 35 ~ 40% after just drying。
Preferably, described step (8) is that in drying time 16 ~ 20min situation, gross fire is dried first at gross fire temperature 88 ~ 95 DEG C, leaf-spreading thickness 1 ~ 2cm, after being cooled to room temperature, again in foot fire temperature 75 ~ 84 DEG C, in leaf-spreading thickness 1 ~ 2.5cm situation, foot fire drying is dried and is obtained the moisture content sufficient cured leaf lower than 3.8%, and twice dry intercooling is to room temperature, make moisture redistribution in blade, also making aroma substance redistribute, foot fire is dry again, and so a point gradient dries and makes fragrance consolidate to be retained in blade。
Preferably, controlling leaf temperature not higher than 55 DEG C when drying charcoal fire roasting in described step (9), dry charcoal fire roasting time 2 ~ 3h, the temperature of control leaf temperature can effectively fragrance uniformity coefficient and persistency after Titian in suitable scope。
The sweet fragrance of a flower granulated black tea prepared by described a kind of sweet fragrance of a flower granulated black tea preparation method。
In the process of withering, humidity is too high, and moisture dissipates slow, difficulty of withering；Humidity is too low, and moisture dissipates too fast, and component content has not yet converted, then met requirement of withering on sense organ, but fragrance is not enough。
The present invention is reasonably optimizing operation temperature in each step, and temperature is too high, and Polyphenols oxidation is too fast, not easily preserve aroma substance, loss is few, is particularly easily popular in too early during the fermentation and final products outward appearance is made a big impact, and aroma substance formation amount is relatively low simultaneously；Temperature is too low, then be unfavorable for the activation of leaf endoenzyme, and fragrance is also difficult to be formed。
After in the end foot fire drying, then drying charcoal fire roasting at low temperature, to blade Titian, remove the abnormal flavour produced in drying course, the fragrance also making Folium Camelliae sinensis blade is more mellow strong。
Black tea prepared by the present invention has the sweet fragrance of a flower and the dual characteristic of granulated, and traditional method can not make both characteristics all concentrate on a product。Because have the black tea of the sweet fragrance of a flower in preparation, black tea is hardly formed regular graininess, and product appearance is not good, and majority is strip。Or when preparing into granulated, such as shapes such as spherical, elliposoidal or side's bar shapeds, now, shape is regular, and outward appearance is good, but insufficient fragrance, it is impossible to form the sweet fragrance of a flower。
The present invention complies with modern Tea Consumption theory and consumption tide, start with from the fresh leaf of specific tenderness, by improving and optimizating conventional machining process technology, the parameters such as each processing step temperature of reasonably optimizing form special process, incorporating conventional black work flow, by traditional handicraft and organic assembling of special process, integration and perfect, it is peculiar fragrant and sweet that flavor quality aspect had both had black tea, there are again the fragrance of a flower and the black tea product of mellow in taste。The parameter such as reasonably optimizing temperature, humidity in each step of the present invention, the operation cooperation potentiation in each step, and complement each other between each step, so that final blade fragrance is unique, persistently, free from extraneous odour, adopting the black tea prepared in this way, nutritious, nutrient loss is few。
Accompanying drawing explanation
Fig. 1 is the black tea GC ~ MS ion flow chromatography figure adopting the inventive method to prepare。
Fig. 2 is the black tea GC ~ MS ion flow chromatography figure adopting conventional method to prepare。
Detailed description of the invention
The present invention is further described in conjunction with case study on implementation。
Case study on implementation 1
Fresh leaf used is: plucking kind is famous mountain 131, and tenderness is bud one, two leaf is the fresh leaf 50kg led。
Detailed description of the invention is as follows:
(1) carry out dry in sun, leaf-spreading thickness 2cm when there is sunlight at 8 ~ 10 in the morning, after shining about about 20min, move into cool place place, cool down and stir fresh leaf a little, such 2 times, last about about 40min, to the dark green tarnish of leaf color, the disappearance of grass gas, slightly thoroughly delicate fragrance, moisture content about 68%。
(2) by step (1) shine Folium Isatidis move into indoor, utilize air-conditioning and dehumidifier to carry out temperature and humidity control, temperature 23 DEG C, relative humidity 75% environment in wither, solarization Folium Isatidis is placed in and withers in water sieve, leaf-spreading thickness is 1cm, and period is not stirred。Appear to withering leaf blowing perfume (or spice), water content about 62%, last 17h。
(3) withering leaf that step (2) processes is put into vibration machine (6CWY ~ 85 type vibration machine that Fujian Jia You tea machine factory produces) and carries out rocking of green leaf process, vibration machine rotating speed 25r/min, continuous rocking of green leaf time 50min。
(4) be piled up in water sieve by the rocking of green leaf leaf that step (3) processes autoxidation fermentation, ambient temperature 25 DEG C, relative humidity about 70%, is about 25cm at goods ulking thickness, and to reddening at goods 75% blade, the sweet fragrance of a flower lasts 4h till manifesting。
(5) fermentated leaves that step (4) processes is placed in parch in 220 DEG C of vial-type tea frying machines, inactive enzyme activity, stuck fermentation, to fry and disappear to grass gas, the sweet fragrance of a flower terminates parch time obvious, lasts 3min。
(6) being placed on dehydrator by the parch leaf that step (5) processes and carry out just baking, just dry temperature 95 DEG C, leaf-spreading thickness 1cm, time 12min, to moisture content 35%。
(7) the first baking leaf that step (6) processes is carried out rolling appearance。The machine that rolling appearance uses has fast chartered plane, kneading machine, bale-breaking powder-sieving machine etc.。Concrete operations are as follows: be placed in the rolling cloth of 1.6m × 1.6m by 10 ~ 12kg tea base, napkin corner is mentioned, be placed in speed chartered plane on speed be bundled into spherical。Then tea bag being placed on the kneading disk of kneading machine, kneading disk pressurization, rolling in movement, the time is 5min。Finally from kneading machine, take off tea bag, untie rolling cloth, tea group is sent into bale-breaking powder-sieving machine。Through bale breaking cylinder rolling, turn over throwing effect, make tea group unclamp, disperse tea bar, and distribute heat and steam；Sieve removes tea dust, keeps quality, in order to reconfigured。Can bakee when tea bar surface wettability。Bakee mainly evaporation section moisture, and quickly improve leaf temperature, improve physics and chemistry plasticity, create conditions for multiple rolling。Bakee should " thermophilic, quickly ", control tea base proper moisture content, it is prevented that dehydration is too much, causes " dry rub ", produces too much fannings powder。Stoving temperature rests in 70 DEG C, time 15min。Baking degree should be grasped and touch the micro-sense needle-holding hand of tea bar for appropriateness with hands。Then, then carry out multiple rolling by the method for first rolling, and along with the increase of multiple rolling number of times, the later stage no longer adopts the method for rolling, and is by standing sizing。After last speed bag, stand shaping time 1 hour。Now Folium Camelliae sinensis profile bar rope consolidation, namely available have gentle hands is rubbed with the hands。
(8) it is placed on dehydrator by the appearance leaf that step (7) processes again to dry, carry out at twice, i.e. gross fire and foot fire, gross fire temperature 88 DEG C, leaf-spreading thickness 1cm, gross fire drying time 16min。Carry out sufficient fire drying after being cooled to room temperature, foot fire temperature 75 DEG C, leaf-spreading thickness 2cm, dry to moisture content lower than 3.8%, prepare sufficient cured leaf。
(9) foot cured leaf is positioned over shady and cool place 2 days, bakees mode followed in turn by low temperature charcoal fire and carry out Titian, charcoal fire stoving temperature 60 DEG C, control leaf temperature not higher than 55 DEG C, last about 2h, finally obtain the granulated black tea of sweet flower fragrance flavor。
Black tea after adopting the inventive method and traditional method to be processed compares, and the aroma component mass spectral ion current chromatogram of obtained tea product is shown in Fig. 1 and Fig. 2。From Fig. 1 and Fig. 2 it can be seen that the black tea odor characteristic component content that makes of the inventive method is apparently higher than comparison。
Case study on implementation 2
Fresh leaf used is: harvesting kind is Fuding white tea, and tenderness is bud one, two leaf is the fresh leaf 50kg led。
Detailed description of the invention is as follows:
(1) in the afternoon 5 ~ 6 have when sunlight to carry out dry in sun, leaf-spreading thickness 3cm, move into cool place place after shining about 15min, airing stir fresh leaf a little, such 3 times, lasts about about 45min, to the dark green tarnish of leaf color, the disappearance of grass gas, slightly thoroughly delicate fragrance, moisture content about 69%。
(2) by step (1) shine Folium Isatidis move into indoor, utilize air-conditioning and dehumidifier to carry out temperature and humidity control, temperature 23 DEG C, relative humidity 80% environment in wither, solarization Folium Isatidis is placed in and withers in water sieve, leaf-spreading thickness is 2cm, and period is not stirred。Appear to withering leaf blowing perfume (or spice), water content about 64%, last 18h。
(3) withering leaf that step (2) processes is put into vibration machine (6CWY ~ 85 type vibration machine that Fujian Jia You tea machine factory produces) and carries out rocking of green leaf process, vibration machine rotating speed 30r/min, continuous rocking of green leaf time 60min。
(4) fermentation that is piled up in water sieve by the rocking of green leaf leaf that step (3) processes autoxidation, ambient temperature 26 DEG C, relative humidity about 80%, heap fermentation thickness is about 30cm, reddens to 80% with blade, and the sweet fragrance of a flower lasts 4.5h till manifesting。
(5) fermentated leaves that step (4) processes being placed in parch in 240 DEG C of vial-type tea frying machines, with inactive enzyme activity, stuck fermentation, fry and disappear to grass gas, the sweet fragrance of a flower terminates parch time obvious, lasts 4min。
(6) being placed on dehydrator by the parch leaf that step (5) processes and carry out just baking, just dry temperature 100 DEG C, leaf-spreading thickness 2cm, time 15min, to moisture content 38%。
(7) the first baking leaf that step (6) processes is carried out rolling。The machine that rolling uses has fast chartered plane, kneading machine, bale-breaking powder-sieving machine etc.。Concrete operations are as follows: 10 ~ 12kg tea base is placed in length and width and is in the rolling cloth of 1.6m, napkin corner is mentioned, tea bag, tea bag be placed in speed chartered plane on speed be bundled into spherical。Then tea bag being placed in the middle of the upper and lower kneading disk of kneading machine, in movement, kneading disk pressurization, starts kneading machine rolling, and the time is need in the middle of 5min(repeatedly to move kneading disk pressurization)。Finally from kneading machine, take off tea bag, untie tea cloth, tea group is sent into bale-breaking powder-sieving machine。Through bale breaking cylinder rolling, turn over throwing effect, make tea group unclamp, disperse tea bar, and distribute heat and steam；Sieve removes tea dust, keeps quality, in order to reconfigured。Can bakee when tea bar surface wettability。Bakee mainly evaporation section moisture, and quickly improve leaf temperature, improve physics and chemistry plasticity, create conditions for multiple rolling。Bakee should " thermophilic, quickly ", control tea base proper moisture content, it is prevented that dehydration is too much, causes " dry rub ", produces too much fannings powder。Stoving temperature rests in 70 DEG C, time 15min。Baking degree should be grasped and touch the micro-sense needle-holding hand of tea bar for appropriateness with hands。Then, then carry out multiple rolling by the method for first rolling, and along with the increase of multiple rolling number of times, the later stage no longer adopts the method for rolling, and is by standing sizing。After last speed bag, stand shaping time 1 hour。Now Folium Camelliae sinensis profile bar rope consolidation, namely available have gentle hands is rubbed with the hands, dries after unclamping。
(8) it is placed on dehydrator by the appearance leaf that step (7) processes again to dry, carry out at twice, i.e. gross fire and foot fire, gross fire temperature 90 DEG C, leaf-spreading thickness 1cm, gross fire drying time 18min。Carry out sufficient fire drying after being cooled to room temperature, foot fire temperature 80 DEG C, leaf-spreading thickness 2cm, dry to moisture content lower than 3%, prepare sufficient cured leaf。
(9) foot cured leaf is positioned over shady and cool place 2 days, bakees mode followed in turn by low temperature charcoal fire and carry out Titian, charcoal fire stoving temperature 65 DEG C, control leaf temperature not higher than 51 DEG C, last about 2h, finally obtain the granulated black tea of sweet flower fragrance flavor。
Black tea after adopting the inventive method and traditional method to be processed compares, and sensory review's result of obtained tea product is in Table 1。As can be seen from Table 1 this inventive method make black tea profile granule tight knot intense excess syndrome, color and luster Wu Run, flavour alcohol and, fragrance has the fragrant and sweet and fragrance of a flower concurrently, soup color is orange red, and relatively conventional strip black tea flavor quality is obviously improved, it was shown that the machined product of this method is better than conventional black in fragrance, mouthfeel。
Conventional black technique: wither-knead-ferment-just dry-sufficient dry。
Embodiment 3
Fresh leaf used is: plucking kind is that good fortune selects No. 9, and tenderness is bud one, two leaf is the fresh leaf 50kg led。
Detailed description of the invention is as follows:
(1) carry out dry in sun, leaf-spreading thickness 3cm when there is sunlight at 8 ~ 10 in the morning, after shining about 20min, move into cool place place, cool down and stir fresh leaf a little, such 3 times, last about about 50min, to the dark green tarnish of leaf color, the disappearance of grass gas, slightly thoroughly delicate fragrance, moisture content about 70%。
(2) by step (1) shine Folium Isatidis move into indoor, utilize air-conditioning and dehumidifier to carry out temperature and humidity control, temperature 24 DEG C, relative humidity 80% environment in wither, solarization Folium Isatidis is placed in and withers in water sieve, leaf-spreading thickness is 2cm, and period is not stirred。Appear to withering leaf blowing perfume (or spice), water content about 64%, last 19h。
(3) withering leaf that step (2) processes is put into vibration machine (6CWY ~ 85 type vibration machine that Fujian Jia You tea machine factory produces) and carries out rocking of green leaf process, vibration machine rotating speed 35r/min, continuous rocking of green leaf time 70min。
(4) be piled up in water sieve by the rocking of green leaf leaf that step (3) processes autoxidation fermentation, ambient temperature 28 DEG C, relative humidity about 85%, is about 30cm at goods ulking thickness, reddens with blade to 85%, and the sweet fragrance of a flower lasts 4.5h till manifesting。
(5) fermentated leaves that step (4) processes is placed in parch in 245 DEG C of vial-type tea frying machines, inactive enzyme activity, stuck fermentation, to fry and disappear to grass gas, the sweet fragrance of a flower terminates parch time obvious, lasts 5min。
(6) being placed on dehydrator by the parch leaf that step (5) processes and carry out just baking, just dry temperature 105 DEG C, leaf-spreading thickness 2cm, time 15min, to moisture content 40%。
(7) the first baking leaf that step (6) processes is carried out rolling。The machine that rolling uses has fast chartered plane, kneading machine, bale-breaking powder-sieving machine etc.。Concrete operations are as follows: be placed in the rolling cloth of 1.6m × 1.6m by 10 ~ 12kg tea base, napkin corner is mentioned, be placed in speed chartered plane on speed be bundled into spherical。Then tea bag being placed on the kneading disk of kneading machine, kneading disk pressurization, rolling in movement, the time is 5min。Finally from kneading machine, take off tea bag, untie rolling cloth, tea group is sent into bale-breaking powder-sieving machine。Through bale breaking cylinder rolling, turn over throwing effect, make tea group unclamp, disperse tea bar, and distribute heat and steam；Sieve removes tea dust, keeps quality, in order to reconfigured。Can bakee when tea bar surface wettability。Bakee mainly evaporation section moisture, and quickly improve leaf temperature, improve physics and chemistry plasticity, create conditions for multiple rolling。Bakee should " thermophilic, quickly ", control tea base proper moisture content, it is prevented that dehydration is too much, causes " dry rub ", produces too much fannings powder。Stoving temperature rests in 70 DEG C, time 15min。Baking degree should be grasped and touch the micro-sense needle-holding hand of tea bar for appropriateness with hands。Then, then carry out multiple rolling by the method for first rolling, and along with the increase of multiple rolling number of times, the later stage no longer adopts the method for rolling, and is by standing sizing。After last speed bag, stand shaping time 1 hour。Now Folium Camelliae sinensis profile bar rope consolidation, namely available have gentle hands is rubbed with the hands。
(8) it is placed on dehydrator by the appearance leaf that step (7) processes again to dry, carry out at twice, i.e. gross fire and foot fire, gross fire temperature 105 DEG C, leaf-spreading thickness 2cm, gross fire drying time 20min。Carry out sufficient fire drying after being cooled to room temperature, foot fire temperature 85 DEG C, leaf-spreading thickness 3cm, dry to moisture content lower than 2.5%, prepare sufficient cured leaf。
(9) foot cured leaf is positioned over shady and cool place 3 days, bakees mode followed in turn by low temperature charcoal fire and carry out Titian, charcoal fire stoving temperature 75 DEG C, control leaf temperature not higher than 40 DEG C, last about 3h, finally obtain the granulated black tea of sweet flower fragrance flavor。
As it has been described above, be only present pre-ferred embodiments, therefore appoint all without departing from this programme technology contents, according to the technical spirit of the present invention, above example is made any simple change, equivalent variations and modification, all still fall within the scope of technical solution of the present invention。
Claims (10)
1. a sweet fragrance of a flower granulated black tea preparation method, it is characterised in that: comprise the following steps:
(1) dry in sun: bud one leaf and/or the fresh leaf of two leaves of plucking Camellia sinensis are raw material, by described fresh leaf dry in sun under natural daylight, prepares and shines Folium Isatidis；
(2) wither: described solarization Folium Isatidis is withered, prepare withering leaf；
(3) rocking of green leaf: withering leaf is carried out rocking of green leaf, prepares rocking of green leaf leaf；
(4) fermentation: by rocking of green leaf leaf heap fermentation, prepares fermentated leaves；
(5) parch: fermentated leaves parch is removed grass gas, prepares the obvious parch leaf of sweet flowery odour；
(6) knead, just dry: just dry after parch leaf is kneaded process, prepare and just dry leaf；
(7) appearance: utilize speed chartered plane, kneading machine, bale-breaking powder-sieving machine equipment to carry out rolling appearance by just drying leaf, prepare appearance leaf；
(8) drying: again dried by appearance leaf again, carry out at twice, first gross fire is dried, foot fire drying again after cooling, prepares foot cured leaf；
(9) Titian: foot cured leaf is positioned over shady and cool place 2 ~ 3 days, then carry out Titian, charcoal fire temperature 60 ~ 75 DEG C with drying charcoal fire roasting mode, finally obtain the granulated black tea of sweet flower fragrance flavor。
2. a kind of sweet fragrance of a flower granulated black tea preparation method according to claim 1, it is characterized in that: described step (1) be at 8 ~ 10 in the morning or afternoon 5 ~ 6 dry in sun, leaf-spreading thickness 2 ~ 3cm, period stirs 2 ~ 3 times, dry in sun time 40 ~ 50min, to the dark green tarnish of leaf color, the disappearance of grass gas, slightly thoroughly delicate fragrance, moisture content about 68% ~ 70%。
3. a kind of sweet fragrance of a flower granulated black tea preparation method according to claim 1, it is characterized in that: described step (2) is to be placed in solarization Folium Isatidis in the environment of temperature 23 ~ 24 DEG C, relative humidity 75 ~ 80% to wither, leaf-spreading thickness is 1 ~ 2cm, withering time is 17 ~ 19h, and the final water content of withering leaf is 62 ~ 64%。
4. a kind of sweet fragrance of a flower granulated black tea preparation method according to claim 1, it is characterised in that: described step (3) is to be placed in vibration machine by withering leaf, continuous rocking of green leaf, rocking of green leaf time 50 ~ 70min under the rotating speed of 25 ~ 35r/min。
5. a kind of sweet fragrance of a flower granulated black tea preparation method according to claim 1, it is characterized in that: described step (4) is the fermentation that is piled up in water sieve by rocking of green leaf leaf autoxidation, ambient temperature 25 ~ 28 DEG C, relative humidity 70 ~ 85%, ulking thickness 25 ~ 30cm, fermentation time is 4.0 ~ 4.5h。
6. a kind of sweet fragrance of a flower granulated black tea preparation method according to claim 1, it is characterized in that: described step (5) is that fermentated leaves is placed in vial-type tea frying machine parch at 220 ~ 245 DEG C, with inactive enzyme activity, stuck fermentation, fry to the disappearance of grass gas, the sweet fragrance of a flower terminates parch, parch time 3 ~ 5min time obvious。
7. a kind of sweet fragrance of a flower granulated black tea preparation method according to claim 1, it is characterized in that: in described step (6), the time of kneading is 50 ~ 70min, described just baking is to be placed on dehydrator by fermentated leaves to carry out, just dry temperature 95 ~ 105 DEG C, leaf-spreading thickness 1 ~ 2cm, just dry time 12 ~ 15min, moisture content 35 ~ 40% after just drying。
8. a kind of sweet fragrance of a flower granulated black tea preparation method according to claim 1, it is characterized in that: described step (8) is first gross fire temperature 88 ~ 95 DEG C, leaf-spreading thickness 1 ~ 2cm, in drying time 16 ~ 20min situation, gross fire is dried, after being cooled to room temperature, again in foot fire temperature 75 ~ 84 DEG C, in leaf-spreading thickness 1 ~ 2.5cm situation, foot fire drying is dried and is obtained the moisture content sufficient cured leaf lower than 3.8%。
9. a kind of sweet fragrance of a flower granulated black tea preparation method according to claim 1, it is characterised in that: control leaf temperature when described step (9) is dried charcoal fire roasting not higher than 55 DEG C, dry charcoal fire and roast time 2 ~ 3h。
10. the sweet fragrance of a flower granulated black tea prepared by the arbitrary described a kind of sweet fragrance of a flower granulated black tea preparation method of claim 1-9。
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| CN111418668A (en) * | 2020-05-27 | 2020-07-17 | 宜宾市双星茶业有限责任公司 | Kuding black tea and processing method thereof |
| CN112352847A (en) * | 2020-11-06 | 2021-02-12 | 南京市高淳区漫城红茶叶专业合作社 | Processing method for making black tea by using pekoe tea as base tea |
| CN113229383A (en) * | 2021-06-02 | 2021-08-10 | 广西南亚热带农业科学研究所 | Freeze-dried black tea powder with strong flower fragrance and processing method thereof |
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Address after: 641300 Yibin province Sichuan City Cuiping District No. 74 village of biological and Chemical Engineering Department of Yibin Vocational and Technical College Applicant after: Luo Xueping Applicant after: Li Lixia Applicant after: Yibin Shuangxing Tea Industry Co., Ltd. Address before: 641300 Ziyang City, Sichuan province Yanjiang District Road No. 44 North Lane Johnson Applicant before: Luo Xueping Applicant before: Li Lixia Applicant before: Yibin Shuangxing Tea Industry Co., Ltd. |
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