CN105875878A

CN105875878A - Processing method of cold-water-brewed bagged black tea

Info

Publication number: CN105875878A
Application number: CN201410693488.0A
Authority: CN
Inventors: 何刚; 罗庆华
Original assignee: Guizhou Shengtaigu Tea Co Ltd
Current assignee: Guizhou Shengtaigu Tea Co Ltd
Priority date: 2014-11-12
Filing date: 2014-11-12
Publication date: 2016-08-24

Abstract

The invention discloses a processing method of cold-water-brewed bagged black tea, and fills the gap in the prior art, i.e., the processing method of the cold-water-brewed bagged black tea does not exist in the prior art. The processing method of the cold-water-brewed bagged black tea is characterized by comprising the following steps: carrying out crushing after the steps of withering, rolling, fermenting and drying; carrying out microwave sterilizing; and carrying out late-stage aroma improving by using far infrared ray. The processing method of the cold-water-brewed bagged black tea has the following advantages: the step of soaking is carried out by using cold water, namely the black tea packed in a heat-sealed tea filter paper bag is put into a container containing the cold water, and the container is shaken for several times with the cap tightly closed , so that tea water with red and bright color and luster can be rapidly soaked out in 3-5 minutes; and the prepared tea water is durable and mellow in tea-leaf fragrance, and has original sweet, refreshing and mellow tea-leaf flavor. Unique 'mellow, strong and fresh' qualities of the black tea are presented by using the processing method, so that the processing method has the functions of making the cold-water-brewed bagged black tea 'lower in caffeine extract rate, reduced in bitter and astringent tastes as well as smaller in irritations to the stomach' compared with hot-water-brewed black tea. The brewed black tea is mellow, delicious and sweet in taste. The processing method thoroughly solves the common problems of bitter and astringent tastes of the tea water caused by high tea polyphenol and caffeine contents of fine varieties of tea leaves from large-leafed tea trees which are commonly used as tea leaves suitable for black tea preparation.

Description

A kind of processing method of cold water black tea bag

Technical field

The present invention is the processing method of the Folium Camelliae sinensis in International Classification of Patents, particularly a kind of cold water black tea bag Processing method.

Background technology

In prior art, processing method to Folium Camelliae sinensis includes nothing more than withering, kneads, ferments, is dried, finally It is packaged into finished product.In the actual processing to Folium Camelliae sinensis, it prior art is the concrete work of each processing link Skill slightly difference, respectively has eternal lasting, and their the true processing to Folium Camelliae sinensis of coming out provides numerous processing methods, Provide the user preferable beverage.But since ancient times because not being available for the black tea of cold water infusible, people drink With boiled water can only be used during black tea to brew, and use till today always.This is movable, efficiently for fast pace, frequency The higher management of the political circles of rate, commercial affairs and foreign affairs activity, decision-making white collar class；World tourism industry is developed The huge visitor consumer group formed；Black tea is drunk the most temporarily without the drink of brewed in hot water for hobby It is the most inconvenient and worried from the point of view of user.Although having occurred in that such as " health in tea market the most both at home and abroad Master worker's iced black tea ", " the selected black tea bag of Lipton yellow card " etc., but they belong to use brewed in hot water extraction Follow the example of (extraction) reprocessing beverage tea, rather than cold-making black tea.Therefore in place of blank of the prior art be: add The method of work cold-making black tea there is no.

Summary of the invention

In place of filling up the blank in above-mentioned background technology, it is an object of the invention to provide a kind of cold water bag The processing method of bubble black tea.

The technical solution of the present invention is: include withering, knead, ferment, be dried and packing, its feature It is: withering, knead, ferment, pulverizing after drying；Microwave disinfection is carried out after pulverizing；Microwave kills Far infrared later stage Titian is carried out after bacterium.

The present invention compares background technology advantageously: can use useful and harmless to human body, drink peace Full cold water, such as China produce bottle (tank) dress " Chef Kang's mineral water ", " Wahaha Pure Water ", The cold water such as barreled mineral water that " NongFuShanQuan water " and family, office and public place are standby or pure water Soak, the appropriate high-grade graininess black tea will being packaged in heat-sealing type tea filter paper bag insert fill cold In the container of water, then this vessel shaken of lid will be covered tightly for several times, can in 3-5 minute Rapid Leaching red Gorgeous bright tea color and luster, gives out the strongest tea aroma, and the tea of the sweet refreshing alcohol sum of former taste original flavor Leaf flavour comes.Not only can present black tea " dense ", " by force ", " fresh " distinctive quality, but also have There is the effect than brewed in hot water black tea " caffeine leaching rate is low, alleviate bitter taste, stimulate little to the intestines and stomach ". The black tea flavour alcohol that bubbles out and fragrant and sweet.Thoroughly solve the excellent product of large leaf Camellia sinensis that suitable black tea processed is generally selected The problem that tea flavour that kind common tea polyphenols, caffeine content height are formed is pained.Have novelty, Creativeness and practicality.

Detailed description of the invention

The present invention is described in further detail below in conjunction with embodiment: select middle period, the most raw, clone, coffee Alkali content is little, national level " Fuding white tea " Camellia sinensis that aminoacid, protein and aromatic substance content are more The fresh leaf of improved seeds (dark brownish green) are raw tea material；Use modern high technology digital control type automatization seriality deteriorating machine, Withering time is 4 hours～5 hours, and 45% moderate is withered, and promotes to produce in withering leaf the 1-octene of fragrance The compositions such as alcohol, bigcatkin willow property acid methyl ester and linalool increase, thus improve the high-quality slender joss stick degree of black tea；Use modern high Science and technology numerical control pressurization kneading machine, pattern of pressure is: 1 hour-light pressure of middle 20 minutes-weight of pressure 20 minutes, Promoting to knead leaf build to tighten, leaf texture's breakage rate brings up to 80～90%, reaches cold bubble Rapid Leaching dark brown Effect with tea juice；Use modern high technology numerical control temperature, humidity and the fermentation machine of fermentation time, fermenting cellar Temperature is brought up to 26～30 DEG C by 24～25 DEG C, and relative humidity is brought up to 95% by 85%, the strictly control of fermentated leaves temperature System is below 30 DEG C, and fermentation time is shortened to 2～3 hours by original 4～5 hours, both ensure that and has sent out The quality of ferment leaf, improves again work efficiency；Attenuation degree rests in the leaf phase (3～4 grades) of " appropriateness is the lightest " Observational method, favourable fermentated leaves carries out drying operation, and leaf temperature rise makes the enzymatic oxidation of polyphenol compound delay Slowly, it is ensured that black tea color and luster bright red, the high-grade that fragrance is pure；Drying process: use dehydrator operation, hair Fire uses the principle of " high temperature, quickly ", and i.e. temperature control is at 110～120 DEG C, and leaf-spreading thickness is 1 centimetre～2 Centimetre, ventilated, drying time is 10～15 minutes；Dehydrator operation: foot fire employing " low temperature, Long dry " principle, it may be assumed that temperature is between 85～95 DEG C, and leaf-spreading thickness is 3～4 centimetres, ventilated, Drying time is 15～20 minutes, uses " damping machine " to replace artificial spreading for cooling, both sanitation and hygiene, alleviates Labor intensity, can ensure into again the quality sampled tea.

In pulverizing process, the black tea of grating should control, 0.4 millimeter (being equivalent to 60 mesh hole sizers), to cause Its most tissues ruptures, and surface area increases, and with the contact area increasing cold water with pulverize black tea, promotes also Accelerate oozing out and diffusion of Folium Camelliae sinensis solable matter, reach quick, convenient and present tea color and luster, make to drink Person smells the cold-making black tea effect of fragrance while tasting dense flavour.Easily lump into after the water suction of meticulous tea dust Group, causes permeance property poor, reduces diffusion velocity, affects cold-making black tea and leaches the effect of color. Therefore this type of meticulous tea dust should be stoped to be mixed in qualified cold brew tea product.

Sterilization process: the most strictly carry out " People's Republic of China's the law of food safety " of new revision, behaviour Make personnel can to take appointment with certificate after medical fitness；2. the personnel forbidding to suffer from infectious disease and other Idler enters packing shop；3. packing shop and operator are carried out sterilizing process；4. in view of Human body is opposite to the cold-making black tea probability with propagated bacterial virus of the naked shape in space, therefore takes microwave to kill Bacterium, then overcoat sealing plastic packaging bag nontoxic, tasteless, suffer from diarrhoea to prevent people from causing when drinking cold-making black tea, The diseases such as stomachache.

Titian operation: the fragrance of black tea, substantially in the system of fresh leaf (dark brownish green)-dry tea (one-tenth is sampled tea) Make formed in process.For improving the fragrance of cold-making black tea, the one-tenth made is sampled tea, use far infrared Line Titian method carries out the later stage " Titian ".

The present invention is for processing cold water black tea bag.

Claims

1. a processing method for cold water black tea bag, including withering, knead, ferment, be dried and packaging, It is characterized in that: withering, knead, ferment, pulverizing after drying.

2. according to the processing method of a kind of cold water black tea bag described in claim 1, it is characterised in that: Microwave disinfection is carried out after pulverizing.

3. according to the processing method of a kind of cold water black tea bag described in claim 1, it is characterised in that: Far infrared later stage Titian is carried out after microwave disinfection.

4. according to the processing method of a kind of cold water black tea bag described in claim 1, it is characterised in that: Selecting middle period, the most raw, clone, caffeine content is little, and aminoacid, protein and aromatic substance content are relatively The many fresh leaf of national level " Fuding white tea " Camellia sinensis improved seeds (dark brownish green) are raw tea material.

5. according to the processing method of a kind of cold water black tea bag described in claim 1, it is characterised in that: Using modern high technology digital control type automatization seriality deteriorating machine, withering time is 4 hours～5 hours, 45% Moderate is withered.

6. according to the processing method of a kind of cold water black tea bag described in claim 1, it is characterised in that: Using modern high technology numerical control pressurization kneading machine, pattern of pressure is: middle 20 minutes-weight of pressure 1 hour-light Press 20 minutes.

7. according to the processing method of a kind of cold water black tea bag described in claim 1, it is characterised in that: Use modern high technology numerical control temperature, humidity and the fermentation machine of fermentation time, fermentation room temperature 26～30 DEG C, phase To humidity 95%, fermentated leaves temperature is strict controlled in less than 30 DEG C, fermentation time 2～3 hours.

8. according to the processing method of a kind of cold water black tea bag described in claim 1, it is characterised in that: Drying process: use dehydrator operation, gross fire use the principle of " high temperature, quickly ", i.e. temperature control 110～ 120 DEG C, leaf-spreading thickness is 1 centimetre～2 centimetres, ventilated, and drying time is 10～15 minutes；Dry Machine operation: foot fire uses the principle of " low temperature, long baking ", it may be assumed that temperature is between 85～95 DEG C, and stand leaf is thick Degree is 3～4 centimetres, ventilated, and drying time is 15～20 minutes, uses " damping machine ".