CN105851300B - Processing method of wild black tea - Google Patents
Processing method of wild black tea Download PDFInfo
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- CN105851300B CN105851300B CN201610269297.0A CN201610269297A CN105851300B CN 105851300 B CN105851300 B CN 105851300B CN 201610269297 A CN201610269297 A CN 201610269297A CN 105851300 B CN105851300 B CN 105851300B
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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
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention relates to a processing method of tea, in particular to a processing method of wild black tea, which comprises the steps of picking fresh standard tea; withering fresh tea leaves; fermenting the withered tea leaves; then, the fermented tea leaves are roasted; refrigerating the pan-fired tea leaves; rolling the refrigerated tea leaves; and finally baking and drying the rolled tea leaves. The wild black tea prepared by the invention has orange red and bright soup color after boiling, fresh and cool mouthfeel, sweetness and mellowness for promoting the production of body fluid, obvious honey aroma, fragrance left on teeth after drinking, and pleasant aftertaste, and is an original product in the tea industry.
Description
Technical Field
The invention relates to a processing method of tea, in particular to a processing method of wild black tea.
Background
Modern people have faster pace of daily life, and the pressure from various aspects of life, work and the like is increasingly increased. In addition, a series of unhealthy living habits such as unreasonable dietary structures and irregular work and rest time of people lead more and more people to be in sub-health state. The sub-healthy people are most susceptible to gastrointestinal discomfort, obesity, insomnia, hypertension, hyperglycemia, hyperlipidemia, cerebrovascular diseases and low immunity, and young people are easy to have the symptoms of premature senility. The black tea has warm property, warms stomach and dispels cold, can reduce phlegm and promote digestion, and has the effects of resisting oxidation and reducingBlood fatAnd inhibitArteriosclerosisEnhancing capillary function and lowering blood pressureHypoglycaemiaAnd anti-mutation function. The taste and efficacy of black tea are more and more accepted by people, and the market consumption is also increased year by year.
Tradition ofThe black tea is prepared from proper tea tree bud and leaf as raw material through withering, rolling (cutting),Fermentation of、DryingAnd a series of processes to obtain the refined tea. Fermentation is a key process for primary processing of black tea. At present, the varieties of black tea mainly comprise: jinjunmei, Zhengshan Xiaozhong,Qimen red wineTea, Yunnan teaYunnan red wine、English RedNumber 9, Xinyang hong, etc. The prior art for processing black tea generally adopts the traditional process, and the invention provides another processing method of black tea.
Disclosure of Invention
The technical scheme adopted by the invention is as follows: a processing method of wild black tea comprises the following steps:
(1) picking fresh standard tea leaves;
(2) withering fresh tea leaves;
(3) fermenting the withered tea leaves;
(4) parching the fermented tea leaves;
(5) refrigerating the pan-fired tea leaves;
(6) rolling the refrigerated tea leaves;
(7) and finally baking and drying the rolled tea leaves.
Preferably, the picked tea leaves are wild tea leaves from middle April to last May, and the standard is one bud and two leaves.
Preferably, the picked fresh tea leaves are withered in sunlight, then withered indoors and then subjected to fermentation treatment.
Preferably, the withering is carried out after 3 pm, wherein during the withering, the picked tea leaves are uniformly spread on white cotton cloth, then are withered for 0.5-1 hour in sunlight, then are uniformly spread in a sieve tray with the thickness of 5 cm, then are withered for 1-1.5 hours indoors, and then are fermented.
Preferably, the withered tea leaves are fermented by a green-touching fermentation method in a temperature-control humidity-control oxygen-supply fermentation room with the temperature of 26-29 ℃ and the humidity of 65-75%.
Preferably, the green-touching fermentation method comprises the steps of firstly using two hands to poke the tea leaves oppositely, wherein the force is from light to heavy, each time lasts for 1-2 minutes at intervals of 1-1.5 hours, and the fermentation lasts for 6-8 hours until the tea leaves turn yellow and emit flower and fruit fragrance.
Preferably, the tea leaves turn yellow and emit flower and fruit fragrance, and then the pan-frying is carried out by adopting a pan-dryer, wherein the pan-frying temperature is 240-260 ℃.
Preferably, the pan-fired tea leaves are spread for cooling and refrigerated at the temperature of 3-5 ℃ for 0.5-1 hour.
Preferably, during rolling, the tea leaves are put into a rolling barrel of a rolling machine, a cover is covered, and the tea leaves are kept stand for 10 to 15 minutes; not pressing and kneading for 5 minutes, then pressing and kneading for 10-15 minutes, and finally loosening and pressing and kneading for 5 minutes, wherein the temperature of a kneading chamber is 22-24 ℃, and the humidity is 70-85%.
Preferably, the baking and drying are divided into three stages, the primary baking is carried out firstly, the temperature is 140-150 ℃, and the time is 2-3 minutes; spreading for cooling for 15-20 min, and re-drying at 100-120 deg.C for 5-6 min; spreading for cooling for 15-20 min, and baking at 80 deg.C for 25-30 min.
The wild black tea prepared by the invention has orange red and bright soup color after boiling, fresh and cool mouthfeel, sweetness and mellowness for promoting the production of body fluid, obvious honey fragrance, fragrance left on teeth after drinking, and pleasant aftertaste, and is a pioneer product in the tea industry; according to the invention, the tea leaves are subjected to proper collision and friction through the green-touching by hands, so that the cells are damaged, the fermentation is promoted, the phenolic substances in the tea leaves are converted into more theaflavin and partial thearubigins under the action of enzymes, and the fragrant substances are generated.
Detailed Description
The processing method of the wild black tea of the invention is described in detail below, and comprises the following steps:
a processing method of wild black tea comprises the following steps:
(1) picking fresh standard tea leaves; the picked tea leaves are wild tea leaves in the original forest with one bud and two leaves in Shennongfeng in Yanlingxian county from middle ten days to last ten days of May; at the moment, the tea leaves are picked, the water loss rate of the tea leaves is proper, and the tea leaves are easy to wither; one bud and two leaves belong to mature fresh leaves, so that the peanut and fruit fragrant substances can be generated by green-touching fermentation at the later stage.
(2) Withering fresh tea leaves; the main function of withering is to dissipate the moisture of the tea leaves, realize the conversion of the substances in the tea leaves, such as the reduction of tea polyphenol and the increase of amino acid and flavonoid substances, and be beneficial to improving the quality of the tea leaves. In the implementation process, picked tea leaves are uniformly spread on white cotton cloth, after three hours in the afternoon, the tea leaves are withered for 0.5 to 1 hour in the sunlight to ensure that the leaves of the buds are withered and soft and lose luster, then the tea leaves are uniformly spread in a sieve tray with the thickness of 5 centimeters, withered for 1 to 1.5 hours indoors, and are fermented after being sieved.
(3) Fermenting the withered tea leaves, placing the tea leaves in a fermentation room with temperature control, humidity control and oxygen supply at 26-29 ℃ and humidity of 65-75%, and adopting a green-touching fermentation method, namely, mutually poking the tea leaves by two hands with the force from light to heavy, 1-2 minutes each time and 1-1.5 hours at intervals, and continuing for 6-8 hours until the tea leaves turn yellow and emit flower and fruit fragrance. The tea leaves are subjected to moderate collision and friction by touching the green tea leaves with hands, so that cells are damaged, fermentation is promoted, and even phenolic substances in the tea leaves are converted into more theaflavin and partial thearubigins under the action of enzymes, and fragrant substances are generated.
(4) Then, the fermented tea leaves are roasted; after the tea leaves turn yellow and emit flower and fruit fragrance, the tea leaves are immediately fried to be green, and a bottle type roasting machine is used, wherein the green frying temperature is 240 ℃ and 260 ℃.
(5) After the tea leaves are pan-fired, spreading for cooling immediately, and refrigerating at the temperature of 3-5 ℃ for 0.5-1 hour.
(6) Rolling the refrigerated tea leaves; during rolling, a 45-type or 55-type rolling machine is adopted, tea leaves are put into a rolling barrel, a cover is covered, and standing is carried out for 10-15 minutes; firstly, kneading for 5 minutes without pressing, then pressing (pressing by a handle for 3-4 circles) and kneading for 10-15 minutes, and finally loosening and kneading for 5 minutes to destroy tea cells and release a certain amount of tea liquid. The temperature of the rolling chamber is 22-24 ℃, and the humidity is 70-85%.
(7) Finally, baking and drying the rolled tea leaves, wherein the baking and drying are divided into three stages, primary baking is firstly carried out at the temperature of 140 ℃ and 150 ℃, and the time is 2-3 minutes; spreading for cooling for 15-20 min, and re-drying at 100-120 deg.C for 5-6 min; spreading for cooling for 15-20 min, baking at 80 deg.C for 25-30 min to ensure that the water content of the dried tea reaches 6-7%.
Example 1
Picking wild tea leaves in original secondary forest in Shennongfeng of Yangling county in May, wherein the standard is one bud and two leaves, uniformly spreading the picked tea leaves on white cotton cloth, after three points in the afternoon, firstly withering the tea leaves for 0.5 hour by sunlight, then uniformly spreading the tea leaves in a sieve tray with the thickness of 5 centimeters, withering the tea leaves indoors for 1 hour, placing the tea leaves in a fermentation room with the temperature of 26 ℃ and the humidity of 65 percent after sieving, then mutually poking the tea leaves by two hands, with the force from light to heavy, 1 minute every time and 1 hour interval, continuously keeping for 6 hours until the tea leaves turn yellow and emit fruity fragrance, and then immediately frying the tea leaves to green at the temperature of 240 ℃; then spreading for cooling and refrigerating immediately, wherein the refrigerating temperature is 3 ℃, and the time is 1 hour; putting the refrigerated tea leaves into a kneading barrel of a 55-type kneading machine, covering the kneading barrel with a cover, standing for 10 minutes, then kneading for 5 minutes without pressure, kneading for 15 minutes with pressure (4 circles by a handle), and finally loosening and kneading for 5 minutes; and the temperature of the rolling chamber is kept at 22 ℃ and the humidity is kept at 70%. Primary drying is carried out after rolling, the temperature is 140 ℃, and the time is 3 minutes; spreading for cooling for 15 min, and oven drying at 100 deg.C for 6 min; spreading for cooling for 15 min, and baking at 80 deg.C for 25 min. The tea prepared by the method is boiled, the soup color is orange red and bright, the taste is fresh and cool, the tea is sweet and mellow, the body fluid is generated, the honey fragrance is obvious, and the taste is fragrant after the tea is drunk and the aftertaste is fresh and cool.
Example 2
Picking wild tea leaves in original secondary forest in Shennongfeng of Yanling county in the middle ten days of April, wherein the standard is one bud and two leaves, uniformly spreading the picked tea leaves on white cotton cloth, after three afternoons, firstly withering the tea leaves by sunlight for 0.8 hour, then uniformly spreading the tea leaves in a sieve tray with the thickness of 5 cm, withering the tea leaves indoors for 1.2 hours, screening the tea leaves, putting the tea leaves in a fermentation room with the temperature of 28 ℃ and the humidity of 70 percent, then mutually poking the tea leaves by two hands, wherein the force is from light to heavy, the tea leaves are spaced for 1.2 hours every time and are kept for 7 hours until the tea leaves become yellow and emit fruity fragrance, and then immediately frying the tea leaves to be green at the temperature of 250 ℃; then spreading for cooling and refrigerating immediately, wherein the refrigerating temperature is 4 ℃, and the time is 0.8 hour; putting the refrigerated tea leaves into a kneading barrel of a 45-type kneading machine, covering a cover, standing for 12 minutes, then kneading for 5 minutes without pressure, then kneading for 12 minutes with pressure (4 circles by a handle), and finally loosening and kneading for 5 minutes; and the temperature of the rolling chamber is kept at 23 ℃ and the humidity is kept at 78%. Primary drying is carried out after rolling, the temperature is 150 ℃, and the time is 2 minutes; spreading for cooling for 18 minutes, and re-drying at 120 ℃ for 6 minutes; spreading for cooling for 18 min, and baking at 80 deg.C for 28 min. The tea prepared by the method is boiled, the soup color is orange red and bright, the taste is fresh and cool, the tea is sweet and mellow, the body fluid is generated, the honey fragrance is obvious, and the taste is fragrant after the tea is drunk and the aftertaste is fresh and cool.
Example 3
Picking wild tea leaves in original secondary forest in Shennongfeng of Yanling county in late April, wherein the standard is one bud and two leaves, uniformly spreading the picked tea leaves on white cotton cloth, after three points in the afternoon, firstly withering the tea leaves for 1 hour by sunlight, then uniformly spreading the tea leaves in a sieve tray with the thickness of 5 cm, indoor withering for 1.5 hours, placing the tea leaves in a fermentation room with the temperature of 29 ℃ and the humidity of 75 percent after sieving, then mutually poking the tea leaves by two hands, wherein the force is from light to heavy, the force is from light to heavy every 2 minutes, the time interval is 1.5 hours, the tea leaves are kept for 8 hours until the tea leaves become yellow and emit fruity, and then immediately frying the tea leaves to green, and the temperature is 260 ℃; then spreading for cooling and refrigerating immediately, wherein the refrigerating temperature is 5 ℃, and the time is 0.5 hour; putting the refrigerated tea leaves into a kneading barrel of a 55-type kneading machine, covering the kneading barrel with a cover, standing for 15 minutes, then kneading for 5 minutes without pressure, then kneading for 10 minutes with pressure (3 circles by a handle), and finally loosening and kneading for 5 minutes; and the temperature of the rolling chamber is kept at 24 ℃ and the humidity is kept at 85 percent. Primary drying is carried out after rolling, the temperature is 145 ℃, and the time is 2 minutes; spreading for cooling for 20 minutes, and re-drying at 110 deg.C for 5 minutes; spreading for cooling for 20 min, and baking at 80 deg.C for 30 min. The tea prepared by the method is boiled, the soup color is orange red and bright, the taste is fresh and cool, the tea is sweet and mellow, the body fluid is generated, the honey fragrance is obvious, and the taste is fragrant after the tea is drunk and the aftertaste is fresh and cool.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.
Claims (1)
1. A processing method of wild black tea comprises the following steps:
(1) picking fresh standard tea leaves, wherein the picked tea leaves are wild tea leaves from the middle ten days of April to the upper ten days of May, and the standard tea leaves have one bud and two leaves;
(2) withering fresh tea leaves, wherein the withering is carried out after 3 pm, when the withering is carried out, firstly, the picked tea leaves are uniformly spread on white cotton cloth, then, the withering is carried out for 0.5 to 1 hour in sunlight, then, the withering is carried out in a sieve tray with the thickness of 5 centimeters, then, the withering is carried out for 1 to 1.5 hours indoors, and then, the fermentation is carried out;
(3) fermenting the withered tea leaves, and fermenting the withered tea leaves by adopting a green-touching fermentation method in a temperature-control, humidity-control and oxygen-supply fermentation room with the temperature of 26-29 ℃ and the humidity of 65-75%, wherein the green-touching fermentation method comprises the steps of firstly using two hands to poke the tea leaves in opposite directions, the force is from light to heavy, the time is 1-2 minutes each time, the interval is 1-1.5 hours, and the fermentation process is continued for 6-8 hours until the tea leaves become yellow and the flower and fruit fragrance is given out;
(4) roasting the fermented tea leaves to brown, and after the tea leaves emit flower and fruit fragrance, roasting the tea leaves by using a roasting machine at the roasting temperature of 240-260 ℃;
(5) refrigerating the pan-fired tea leaves, spreading the pan-fired tea leaves for cooling, and refrigerating at the temperature of 3-5 ℃ for 0.5-1 hour;
(6) rolling the refrigerated tea leaves, putting the tea leaves into a rolling machine to roll the tea leaves, covering the rolling machine with a cover, and standing for 10-15 minutes; not pressing and kneading for 5 minutes, then pressing and kneading for 10-15 minutes, and finally loosening and pressing and kneading for 5 minutes, wherein the temperature of a kneading chamber is 22-24 ℃, and the humidity is 70-85%;
(7) finally, baking and drying the rolled tea leaves, wherein the baking and drying are divided into three stages, primary baking is firstly carried out at the temperature of 140-150 ℃ for 2-3 minutes; spreading for cooling for 15-20 min, and re-drying at 100-120 deg.C for 5-6 min; spreading for cooling for 15-20 min, and baking at 80 deg.C for 25-30 min.
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| CN107136272A (en) * | 2017-06-23 | 2017-09-08 | 贵州省凤冈县田坝魅力黔茶有限公司 | A kind of preparation method with flowers and fruits fragrance black tea |
| CN108013192A (en) * | 2017-12-09 | 2018-05-11 | 天旺科技股份有限公司 | The production method of pitaya flower tea |
| CN112314722A (en) * | 2020-11-03 | 2021-02-05 | 广安森林雨茶业有限责任公司 | Preparation method of black tea |
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| CN102599306A (en) * | 2012-03-09 | 2012-07-25 | 陈鸿进 | Making process of tea with leaves of Aquilaria sinensis |
| CN104054857A (en) * | 2014-05-30 | 2014-09-24 | 贵州省凤冈县黔雨枝生态茶业有限公司 | Preparation method of red tea |
| CN104489135A (en) * | 2013-12-04 | 2015-04-08 | 韦明玕 | Processing method for wild black tea |
| CN105475550A (en) * | 2015-12-15 | 2016-04-13 | 广西昭平县凝香翠茶厂 | Method for processing black tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101189994B (en) * | 2006-11-29 | 2011-08-31 | 李新敏 | Fermentation tea and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599306A (en) * | 2012-03-09 | 2012-07-25 | 陈鸿进 | Making process of tea with leaves of Aquilaria sinensis |
| CN104489135A (en) * | 2013-12-04 | 2015-04-08 | 韦明玕 | Processing method for wild black tea |
| CN104054857A (en) * | 2014-05-30 | 2014-09-24 | 贵州省凤冈县黔雨枝生态茶业有限公司 | Preparation method of red tea |
| CN105475550A (en) * | 2015-12-15 | 2016-04-13 | 广西昭平县凝香翠茶厂 | Method for processing black tea |
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