CN105941685A

CN105941685A - Processing technology of 'phoenix-shaped' black tea

Info

Publication number: CN105941685A
Application number: CN201610301349.8A
Authority: CN
Inventors: 罗术洋; 徐义强
Original assignee: Fenggang Guizhou County Latitude Twenty-Seven Degrees Ecology Yellow Tea Co Ltd
Current assignee: Fenggang Guizhou County Latitude Twenty-Seven Degrees Ecology Yellow Tea Co Ltd
Priority date: 2016-05-09
Filing date: 2016-05-09
Publication date: 2016-09-21

Abstract

The invention provides a processing technology of 'phoenix-shaped' black tea, and belongs to the field of making of tea leaves. The processing technology of conventional black tea generally comprises the following steps of performing withering, performing rolling, performing fermentation and performing drying. Based on an original processing technology of the conventional black tea, the method disclosed by the invention improves the rolling intensity of the black tea, fermenting temperature and humidity, and control of microbial population, and a shaping step is newly added, so that finally the finished product tea have the unique 'phoenix' shape which is highly fit with a region name, Fenggang, of the place of origin of the tea leaves; original leaves are not damaged, the composition of tea soup does not contain any fungus products, and unique aromatic substances are formed. A unique technological process of the'phoenix-shaped' black tea processing technology of the black tea is formed, and the blank that the self-own 'phoenix-shaped' black tea processing technology does not exist in Fenggang county is filled.

Description

A kind of processing technique of " phoenix shape " black tea

Technical field

The present invention relates to tea making field, be specifically related to the processing technique of a kind of black tea.

Background technology

Black tea is because it is by the red soup of red autumnal leaves presented after tea leaf fermentation, therefore gains the name.Tea-manufacturing technology is general Including airing, kneading, ferment and be dried four procedures, one of six big teas, are also that the whole world disappears The teas that the amount of expense is most, belongs to full fermented tea.

Mainly originating in the countries such as India, Sri Lanka, Kenya, domestic main producing region is The ground such as Fujian, Sichuan, Yunnan, Hubei, Jiangxi, Anhui.The black tea consumed in the world is most For broken black tea, raw material is more thick old, belongs to large black tea；Domestic produced black tea is of a great variety, tea Leaf raw material to old, mainly marches high-end market from tender, but the market share Minimum.Fujian red, Fujian, the river that domestic famous black tea is mainly Sichuan is red, the keemun in Anhui, The Yunnan red tea in Yunnan, Guangdong Guangdong is red, the reddest, Hubei in Jiangxi the reddest etc., its have from The feature that oneself is exclusive；Darjeeling's black tea of the most famous black tea such as India, Sri Lanka Assam tea etc., but it is essentially broken black tea.Fenggang is the Chan Cha great county in Guizhou, its The zinc selenium tea produced commercially has a bigger competitive advantage, but strictly speaking, its Also not having the tea product of oneself unique processing technique, the identification in tea product market outside is the highest.

Summary of the invention

For solving above-mentioned technical problem, the invention provides adding of one " phoenix shape " prophyll black tea Work technique.

The present invention is achieved by the following technical programs.

The processing technique of one " phoenix shape " black tea that the present invention provides, comprises the following steps:

1) fresh leaf is plucked；

2) wither tune: to the fresh leaf plucked, the tune that withers indoor with 25～30 DEG C at a temperature of carry out Airing, spreading thickness is 10cm, and air flows, airing 10～12h so that withering leaf is aqueous It is 60%～64%；

3) knead: improve 4-0 type kneading machine, simulate artificial massaging and twisting manipulation, knead the time 1～1.5h；

4) fermentation: be 90～95% send out in classroom in humidity, sterilizing state, fermentation temperature 35～45 DEG C, the time 4～5h；Fermentation is divided into three sections, and first paragraph ferments: be 38～42 DEG C in temperature, Fermentation 2～3h；Second segment ferments: be 35～38 DEG C in temperature, ferments 1～1.5h；Remaining time It is the 3rd section of fermentation: be 42～45 DEG C in temperature；

5) type is made: use 65-G type to make type machine, at temperature is 55～65 DEG C, carries out flattening makees type；

6) it is dried: by carrying out the Folium Camelliae sinensis roller machine of type at 85～95 DEG C, be dried 4～5.5h；

7) Titian: by dried Folium Camelliae sinensis black tea fragrance extracting machine, Titian at 105～115 DEG C 30～90min；

Further, the described repetition operation kneading employing " heavily rub-gently rub-heavily rub-soft ", Operation 10～15min every time.

Further, one-tenth is sampled tea and is reached " phoenix shape " profile of uniqueness by the described type that does step.

The beneficial effects of the present invention is: knead method by certain moduli personification work, accomplish Folium Camelliae sinensis keeps the characteristic of prophyll without breakage；By aseptic process during fermentation so that fermenting The oxidizing process of Cheng Zhong, only tea polyphenols and there is no the metabolic process that antibacterial participates in so that millet paste The pure foreign of endoplasm；By the special type that does operation, be final one-tenth is sampled tea and is presented uniqueness " phoenix " profile, in all shapes of tea products be original creation, its phoenix profile is also It is to press close to Fenggang, producing region；The invention of this tea, has filled up Fenggang " phoenix tea " without unique processing The technological gap of technique, it represents has high identification on " phoenix tea " market at home, The prophyll of its high-quality also increases its market competitiveness without destructive in the international market；Finally Its special and pure internal substance formed by aseptic fermentation and aromatic substance so that it is from The consumer acceptance of these tea product is improve in endoplasm.

Detailed description of the invention

Technical scheme is described further below, but claimed scope is not limited to In described.

Embodiment one

1) pluck fresh leaf, pluck bright front Guizhou Province river bank 601 Camellia sinensis one bud or a bud one fresh leaf of leaf, keep Before the tune that withers, raw material is fresh without red change, then uses clean water 2 times；

2) wither tune: to the fresh leaf plucked, the tune that withers indoor with 25 DEG C at a temperature of spread out Drying in the air, spreading thickness is 10cm, air flow, airing 10h so that withering leaf is aqueous be 60～ 64%；

3) knead: with 4-0 type kneading machine, be 55r/min at rotating speed, use heavily rub-gently rub-weigh The repetition operation rubbed-gently rub, each operation 15min, a length of 1h when altogether kneading；

4) fermentation: be 90～95% send out in classroom in humidity, sterilizing state, fermentation temperature 35 DEG C, Time 4h；Fermentation is divided into three sections, and first paragraph ferments: be 38 DEG C in temperature, and ferment 2h；Second Section fermentation: be 35 DEG C in temperature, ferment 1h；Remaining time is the 3rd section of fermentation: in temperature be 42℃；

5) type is made: use 65-G type to make type machine, at temperature is 55 DEG C, carries out flattening makees type, One-tenth is sampled tea and reaches " phoenix shape " profile of uniqueness；

6) it is dried: by carrying out the Folium Camelliae sinensis roller machine of type at 85 DEG C, be dried 4h；

7) Titian: by dried Folium Camelliae sinensis black tea fragrance extracting machine, Titian 30min at 105 DEG C, And it is somebody's turn to do " phoenix shape " black tea.

Embodiment two

1) pluck fresh leaf, pluck bright front Guizhou Province river bank 601 Camellia sinensis one bud or a bud one fresh leaf of leaf, keep Before the tune that withers, raw material is fresh without red change, then uses clean water 3 times；

2) wither tune: to the fresh leaf plucked, the tune that withers indoor with 30 DEG C at a temperature of spread out Drying in the air, spreading thickness is 10cm, and air flows, airing 12h so that withering leaf is aqueous is 64%；

3) knead: with 4-0 type kneading machine, be 60r/min at rotating speed, use heavily rub-gently rub-weigh The repetition operation rubbed-gently rub, each operation 20min, a length of 1.5h when altogether kneading；

4) fermentation: be 90～95% send out in classroom in humidity, sterilizing state, fermentation temperature 45 DEG C, Time 5h；Fermentation is divided into three sections, and first paragraph ferments: be 42 DEG C in temperature, and ferment 3h；Second Section fermentation: be 38 DEG C in temperature, ferment 1.5h；Remaining time is the 3rd section of fermentation: in temperature It it is 45 DEG C；

5) type is made: use 65-G type to make type machine, at temperature is 65 DEG C, carries out flattening makees type, One-tenth is sampled tea and reaches " phoenix shape " profile of uniqueness；

6) it is dried: by carrying out the Folium Camelliae sinensis roller machine of type at 95 DEG C, be dried 5.5h；

7) Titian: by dried Folium Camelliae sinensis black tea fragrance extracting machine, Titian 90min at 115 DEG C, And it is somebody's turn to do " phoenix shape " black tea.

Claims

1. the processing technique of one kind " phoenix shape " black tea, it is characterised in that comprise the following steps:

1) fresh leaf is plucked；

2) wither tune: to the fresh leaf plucked, the tune that withers indoor with 25～30 DEG C at a temperature of carry out airing, spreading thickness is 10cm, and air flows, airing 10～12h so that withering leaf is aqueous is 60%～64%；

4) fermentation: be 90～95% send out in classroom in humidity, sterilizing state, fermentation temperature 35～45 DEG C, the time 4～5h；

7) Titian: by dried Folium Camelliae sinensis black tea fragrance extracting machine, Titian 30～90min at 105～115 DEG C.

2. the processing technique of " phoenix shape " black tea as claimed in claim 1, it is characterised in that: the described repetition operation kneading employings " heavily rub-gently rub-heavily rub-softly ", each operation 10～15min.

3. the processing technique of " phoenix shape " black tea as claimed in claim 1, it is characterised in that: one-tenth is sampled tea and is reached " phoenix shape " profile of uniqueness by the described type that does step.