CN105724612A

CN105724612A - A black tea processing technology

Info

Publication number: CN105724612A
Application number: CN201410756944.1A
Authority: CN
Inventors: 朱理科
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-12-11
Filing date: 2014-12-11
Publication date: 2016-07-06

Abstract

The invention relates to a black tea processing technology and belongs to tea processing technologies. The processing technology includes spreading picked fresh tea leaves, airing, freezing at a temperature ranging from -20 DEG C to 6 DEG C for 6-24 h, withering the tea leaves, bleaching, dehydrating, cooling with wind, rolling, fermenting the rolled tea leaf raw material with the fermenting temperature being controlled to be 18-36 DEG C, humidity being controlled to be 75-85% and a fermentation degree being controlled to be 85-95%, after fermentation is finished, measuring the water content of the tea leaf raw material, calculating time needed for drying of the tea leaf raw material, and drying the tea leaf raw material in a vacuum microwave device until the water content of the tea leaf raw material is 3-6%, then a finished product of black tea is prepared. The black tea prepared through the processing technology has tight and fine strips, more tips and dense white fluff, and red and bright soup color, can be brewed with cold boiled water or purified water directly, and has durable taste and fruit and flower fragrance.

Description

A kind of black tea processing technique

Technical field

The present invention relates to a kind of black tea processing technique, belong to Tea Processing technique.

Background technology

Black tea belongs to the teas that entirely ferments, and is with the bud-leaf of Camellia sinensis for raw material, refines through typical process processes such as withering, knead, ferment, dry and forms, because of its dry dark brown pool with the millet paste brewed with redness for homophony, and therefore named black tea.

Strictly getting up, black tea does not refer to the kind of tea, but the processing technique of a kind of Folium Camelliae sinensis.Traditional black tea processing technique mainly has: withers, knead, ferment, drying and other steps.

Traditional black tea processing technique has the disadvantage that step is various, time-consuming, and, it is impossible to more reservation Folium Camelliae sinensis endoplasm, result in part Folium Camelliae sinensis endoplasm composition and reduce, for instance fragrance component；And undue kneading and shaping, the integrity of Folium Camelliae sinensis also can be made to be destroyed.

Summary of the invention

It is an object of the invention to, it is provided that a kind of black tea processing technique, prepared black tea theine is tightly thin, and pekoe appears, and soup color is red gorgeous bright, it is also possible to directly brew with cold boiled water or pure water, and flavour flowers and fruits are fragrant persistently.

The present invention is achieved through the following technical solutions:

A kind of black tea processing technique, it is characterised in that: after the fresh tea leaf airing after harvesting, freezing 6～24 hours under-20 DEG C～6 DEG C temperature conditions, the Folium Camelliae sinensis after freezing is reprocessed into as black tea.

Say further, after the fresh tea leaf airing after harvesting, freezing 8～16 hours under-10 DEG C～2 DEG C temperature conditions.

Further say, after the fresh tea leaf airing after harvesting, freezing 10～12 hours under-6 DEG C～0 DEG C temperature conditions.

Furtherly, the Folium Camelliae sinensis after described freezing first carry out withering, rinse, dehydration, cool, knead；Then, being fermented by the tea raw material kneaded, fermentation temperature controls at 18 DEG C～36 DEG C, and humid control is 75%～85%, and attenuation degree controls 85%～95%；After having fermented, the water content in measuring and calculating tea raw material, and calculate needed for dry tea raw material time

Between；In vacuum microwave equipment, tea raw material being dried, being dried to the water content in tea raw material is 3%-6%, namely prepares black tea finished product.

The operating temperature of described vacuum microwave equipment controls below 40 DEG C, and negative pressure of vacuum is 0.8MPa.

Owing to have employed above-mentioned technical scheme, compared with traditional black tea processing technique, the Folium Camelliae sinensis of harvesting is first carried out freezing processing by the present invention, freezing processing can better make the leaf cell tissue of Folium Camelliae sinensis be destroyed, accelerate enzymatic oxidation, thus laying the foundation for forming the distinctive endoplasm of black tea, making tea juice overflow and gathering in leaf table, when brewing soluble in water, it is possible to directly use cold boiled water

Or pure water brews, flavour flowers and fruits are fragrant persistently.

Detailed description of the invention

Below with reference to specific embodiment, the present invention is described further.

Embodiment 1:

Black tea processing technique described in the present embodiment, comprises the following steps:

1, by after the fresh tea leaf airing after plucking, under-20 DEG C～6 DEG C temperature conditions freezing 6～24 hours；

2, the Folium Camelliae sinensis after freezing being completed withers, rinses, dehydration, cool, knead；

3, being fermented by the tea raw material kneaded, fermentation temperature controls at 18 DEG C～36 DEG C, and humid control is 75%～85%, and attenuation degree controls 85%～95%；

4, after tea raw material has fermented, the water content in measuring and calculating tea raw material, and calculate the time needed for dry tea raw material；For 4 kilograms of tea raw materials, the displacement that need to evaporate is 2.7 kilograms, it is necessary to 135 minutes time completed to dry；

5, in vacuum microwave equipment, tea raw material being dried, being dried to the water content in tea raw material is 3%-6%, namely prepares black tea finished product.In this step, control the operating temperature of vacuum microwave device temperature below 40 DEG C, negative pressure of vacuum is 0.8MPa, so, tea raw material molecule converts at a high speed realization " self overall fast fast-growing heat ", tea raw material energy transmission under vacuum microwave state is unaffected, its molecule converts at a high speed, self overall internal and external temperature is basically identical, thus reaching the purpose that firing rate is fast, arid cycle is short, the thermal efficiency is high and dry mass is good, and, production cost is low, production environment does not have thermal inertia, can increase economic efficiency.

Embodiment 2:

Black tea processing technique described in the present embodiment, comprises the following steps；

1, by after the fresh tea leaf airing after plucking, under-10 DEG C～2 DEG C temperature conditions freezing 8～16 hours；

5, in vacuum microwave equipment, tea raw material being dried, being dried to the water content in tea raw material is 3%-6%, namely prepares black tea finished product.In this step, will controlling the operating temperature of vacuum microwave device temperature below 40 DEG C, negative pressure of vacuum is 0.8MPa.

Embodiment 3:

1, by after the fresh tea leaf airing after plucking, under-6 DEG C～0 DEG C temperature conditions freezing 10～12 hours；

In addition, for making the black tea prepared have lasting fruit flowery odour, substantial amounts of high-quality Fructus pyri betulaefoliae tree is planted in tea raw material field, when pear flower bursts forth, the pear pollen filled the air that descends slowly and lightly is adsorbed by the Folium Camelliae sinensis with strong adsorption, thus being greatly improved the quality of raw material fresh tea, and, use when plucking processing the mode of low temperature to bakee, can better preserve the fruit flowery odour of absorption in Folium Camelliae sinensis.

Claims

1. a black tea processing technique, it is characterised in that: after the fresh tea leaf airing after harvesting, freezing 6～24 hours under-20 DEG C～6 DEG C temperature conditions, the Folium Camelliae sinensis after freezing is reprocessed into as black tea.

2. black tea processing technique according to claim 1, it is characterised in that: after the fresh tea leaf airing after plucking, under-10 DEG C～2 DEG C temperature conditions freezing 8～16 hours.

3. black tea processing technique according to claim 1, it is characterised in that: after the fresh tea leaf airing after plucking, under-6 DEG C～0 DEG C temperature conditions freezing 10～12 hours.

4. black tea processing technique according to claim 1-3 any one, it is characterised in that: the Folium Camelliae sinensis after described freezing first carries out withering, rinses, dehydration, cool, knead；Then, being fermented by the tea raw material kneaded, fermentation temperature controls at 18 DEG C～36 DEG C, and humid control is 75%～85%, and attenuation degree controls 85%～95%；After having fermented, the water content in measuring and calculating tea raw material, and calculate the time needed for dry tea raw material；In vacuum microwave equipment, tea raw material being dried, being dried to the water content in tea raw material is 3%-6%, namely prepares black tea finished product.

5. black tea processing technique according to claim 4, it is characterised in that: the operating temperature of described vacuum microwave equipment controls below 40 DEG C, and negative pressure of vacuum is 0.8MPa.