CN105746755A

CN105746755A - Black tea product

Info

Publication number: CN105746755A
Application number: CN201410455333.3A
Authority: CN
Inventors: 王金和; 崔桂玲; 朱忠定
Original assignee: JIANGSU YINCHUN BIYA CO Ltd
Current assignee: JIANGSU YINCHUN BIYA CO Ltd
Priority date: 2014-09-10
Filing date: 2014-09-10
Publication date: 2016-07-13

Abstract

The invention discloses a black tea product. The product is prepared by picking tender leaves at the stage of one bud with two leaves to three leaves, and then conducting rolling, fermentation and drying. Specifically, the fermentation is carried out in a fermentation device, the fermentation temperature is controlled at 35+/-5DEG C, the humidity is maintained at 90-95%, and the fermentation time is 1-1.5h. The black tea product provided by the invention is fresh and sweet in taste, has long aftertaste, and is unique in flavor.

Description

A kind of black tea product

Technical field

The invention belongs to Tea Processing process field, relate in particular to a kind of black tea product.

Background technology

The invention belongs to the project achievement in research of National 863 problem tea place intellectuality key technology and equipment (2012AA10A508), the project implementation people Wang Jinhe, Cui Guiling, Zhu Zhongding.

Black tea is since 17th century is invented, manufacture method does not has the biggest change, generally comprising leaf picking, spread and wither, knead, ferment and be dried these stages, wherein fermentation is most important phase therein, and this stage often determines local flavor and the quality of black tea.During current black tea makes, the fresh Folium Camelliae sinensis after usually kneading is at 25-30 DEG C of bottom fermentation, according to black tea kind fermentation different time.But there is a problem that, the temperature in season that black tea makes is the highest, particularly in south vegetatively, and Folium Camelliae sinensis is plucked when the morning, temperature was relatively low, also it is the time that in one day, temperature is higher when handling fermentation well, add the heat that fermentation itself produces, control temperature to be difficult at 25-30 DEG C, and it is the highest to use device cooling to control cost.

Summary of the invention

The present invention develops the black tea product of a kind of novelty, and this black tea fragrance is sweet, and entrance is the best to eat, long times of aftertaste, has the flavour of uniqueness.

Specifically, the present invention is by the following technical solutions:

A kind of black tea product, it is characterised in that described black tea product is to be made by the method comprised the following steps:

A) harvesting is dried: plucking bud two leaf fresh tea leaf to three-leaf stage, spread and dry under room temperature, spreading thickness is 2-5 centimetre, stir at set intervals, the time of spreading is 5-8 hour, until fresh leaf is the most wilting, during grasping, feel does not has obvious wetness sensation；

B) knead: wilting fresh leaf is thrown in kneading machine, kneads 60-90 minute, or until most of fresh leaf roll seen from naked eyes shortens strip into；

C) fermentation: be placed on round by the tea spreading kneaded, is sent into installation for fermenting and ferments, and fermentation temperature controls at 35 ± 5 DEG C, and humidity is maintained at 90-95%, fermentation time 1-1.5 hour；

D) dry: first stir-fry at 110-120 DEG C, after water content of tea is down to 20-25%, then cool the temperature to 85-95 DEG C, light and slow stir, until Folium Camelliae sinensis is substantially dried, has a little unqualified appearance when hands is rubbed, be finished product.

Preferably, the time kneaded in step b) is 70-80 minute.

Preferably, in step c), fermentation temperature is maintained at 35 ± 1 DEG C, and humidity is maintained at 95%.

Preferably, in step d), the water content of finished product is 6%.

Beneficial effect: the black tea of the present invention uses the temperature closer to environment in season of picking tea-leaves or slightly higher temperature in manufacturing process, temperature is easier to control, and enzymatic activity is higher, and the required time shortens, time-consuming space.The black tea product fragrance obtained is sweet, and entrance is the best to eat, long times of aftertaste, has the flavour of uniqueness.

Detailed description of the invention

The producing principle of black tea is, fresh leaf is after being kneaded, and cytoclasis, the polyphenol oxidase in Cell sap can contact with the polyphenols in Folium Camelliae sinensis, makes polyphenols aoxidize, and produces red material, and forms the color, smell and taste of oneself uniqueness.

Fermentation is the key operation forming black tea color qualitative characteristics.It is usually and the leaf kneaded is placed in fermentation frame or fermenting vehicle, enter fermenting cellar fermentation.The key element of fermentation is to meet preference temperature, humidity and the amount of oxygen needed for the oxidasic oxidative polymerization of tea polyphenols.Temperature is usually room temperature, and the ambient temperature in season of picking tea-leaves typically has been enter into early summer, and particularly in south, temperature often rises to more than 30 DEG C.When the control temperature of primary fermentation is typically at about 20～25 DEG C, owing to fermentation itself also can heat production so that the Ye Wen of fermentation is maintained at about 30 DEG C.But actually it is difficult to keep this temperature completely, causes the quality very heterogeneity between the Folium Camelliae sinensis batch of production.Air humidity during fermentation is maintained at formation and the accumulation of more than 90% activity being conducive to improving polyphenol oxidase, beneficially theaflavin；Otherwise, fermentation space-time air humidity is spent low, is unfavorable for the enzymatic oxidation of tea polyphenols, makes non-enzymatic oxidation aggravate, and causing at the bottom of soup normal complexion leaf the most dimmed, flavour is thin, and rule of thumb, humidity is generally kept in about 95%.

We use the fermentation temperature of about 35 DEG C, and the activity of polyphenol oxidase can be higher than the activity at a temperature of using in prior art at this temperature.The advantage of the fermentation temperature of about 35 DEG C is easily to keep, and suitably heats when step-down, and under season at that time, ambient temperature seldom can exceed this temperature, is therefore very easy to regulation and keeps.

Owing at a temperature of this, enzymatic activity raises, therefore fermentation time can shorten.We are through experiment, find it within 1-1.5 hour, is a suitable time.After so long fermentation, Folium Camelliae sinensis there will be the most pure and fresh a kind of fruital taste, and leaf presents the redness of yellowish, and tea leaf fermentation appropriateness is described.

We introduce the processing and making process of the black tea product of the present invention below:

1. plucking and dry: at suitable time in the morning, choose the suitable Folium Camelliae sinensis of growth and pluck, typically choose bud two leaf or a bud SANYE, spread in indoor and treat leaves water loss deliquescing after harvesting, standing time is typically at 5 hours to 8 hours.

2. kneading: the Main Function kneaded is to make cytoclasis, and Cell sap overflows from vacuole, creates conditions with contacting of polyphenols for enzyme, the time of kneading changes according to dynamics size and the scale of kneading machine, typically at 60-90 minute, and preferably 70-80 minute.

3. fermentation: after rubbing, Folium Camelliae sinensis is placed in shallow basket made of wicker or thin bamboo strips, is put in installation for fermenting and ferments.The temperature of regulation installation for fermenting is 35 DEG C, and relative humidity is maintained at 95%, Folium Camelliae sinensis spread thickness typically at 8-12cm, keep the air providing enough that ventilates simultaneously.Fermenting one hour to about one and a half hours, observe, leaf complexion changed is red, and the blue or green gas smelling Folium Camelliae sinensis disappears, and after glowing a kind of fruit sweet fragrance, can be dried.

4. being dried: dehydrator sent into by the Folium Camelliae sinensis fermented, and first stir-fries at 110 DEG C-120 DEG C, makes tea-drying, after water content reaches 20-25%, then cools the temperature to 85 DEG C-95 DEG C, disturbance slowly makes Folium Camelliae sinensis thoroughly be dried, and andyzerof waterintea-leaf is about 6%.

Ready-made black tea product being taken and brew in right amount, find that decoction is limpid, entrance is sweet, has special sweet fragrance, and return is long, and flavour is unique.

Above in conjunction with instantiation, embodiments of the present invention are described in detail, but the invention is not restricted to above-mentioned embodiment, in the ken that art those of ordinary skill is possessed, it is also possible to make a variety of changes on the premise of without departing from present inventive concept.

Claims

1. a black tea product, it is characterised in that described in be to be made by the method that comprises the following steps:

A) pluck and dry: plucking bud two leaf to the fresh tea leaf of three-leaf stage, spread and dry under room temperature, spreading thickness is 2-5 centimetre, stir at set intervals, the time of spreading is 5-8 hour, until fresh leaf is the most wilting, during grasping, feel does not has obvious wetness sensation；

2. black tea product as claimed in claim 1, it is characterised in that the time kneaded in step b) is 70-80 minute.

3. black tea product as claimed in claim 1, it is characterised in that in step c), fermentation temperature is maintained at 35 ± 1 DEG C, and humidity is maintained at 95%.

4. black tea product as claimed in claim 1, it is characterised in that in step d), the water content of finished product is 6%.