CN105994715A - Preparation method of black tea - Google Patents
Preparation method of black tea Download PDFInfo
- Publication number
- CN105994715A CN105994715A CN201610511497.2A CN201610511497A CN105994715A CN 105994715 A CN105994715 A CN 105994715A CN 201610511497 A CN201610511497 A CN 201610511497A CN 105994715 A CN105994715 A CN 105994715A
- Authority
- CN
- China
- Prior art keywords
- time
- tea
- folium camelliae
- camelliae sinensis
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- 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
Abstract
The invention discloses a preparation method of black tea. The method comprises the steps of withering, rolling, fermenting, drying, picking and warehousing. According to the method, water in tea cells can be evaporated through air holes by adopting withering treatment first, so that leaves become soft so as to facilitate the subsequent rolling treatment; a light-heavy-light rolling mode is adopted in a rolling process, so that the cell breaking rate of tea can be effectively increased, leaf tissues are fully damaged, and a good foundation is laid for later drying treatment; after the tea is fermented with strict temperature control, fragrance is refined preliminarily, and then the tea is dried, so that the black tea with rich fragrance, thick taste and red and bright soup is prepared.
Description
Technical field
The present invention relates to Tea Processing technical field, be specifically related to the preparation method of a kind of black tea.
Background technology
Black tea class is the big teas that volume of production, consumption figure, volume of trade are the most large in the world, its
Account for the 90% of tea trade total amount in the international market, because of and Shi world tea market on
The big teas of most hotly competitive one, black tea has one because of Fermentation, nutritive and health protection components and green tea
Fixed difference, its warm in nature and, adapt to most people and drink, be that to drink number in the world most, drink
With the big teas of form the most special.
Due to present black tea process technology more and more and also also be able to relative solution some
Produced problem in the course of processing, the present inventor finds in long-term tea making process, the reddest
The process technology aspect of tea there is also wither uneven, knead degree not, attenuation degree is difficult to
Controlling, produced black tea also has the problem of grass gas, has had a strong impact on the quality of black tea.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the preparation method of a kind of black tea.
The present invention is achieved by the following technical programs:
A kind of preparation method of black tea, the method comprises the following steps:
A, wither: the fresh leaf plucked is spread and in water sieve, carries out nature wither process, spread
Thickness is 2-3kg/m2, turning 2-3 time during withering, every 15-20min stirs once, withers
Time is 30-60min, then is placed in withering trough by tea spreading and carries out hot blast and wither, and controls hot blast
Temperature is 28-30 DEG C, and leaf-spreading thickness is 10-15cm, and hot blast withers 30min；
B, knead: the Folium Camelliae sinensis withered is put in kneading machine and kneads, control dress tea
Measure and contain, for kneading machine, the half that tea bucket is high, the mode using weight gently to pressurize is kneaded, and rubs
The sth. made by twisting time is 5-8min；
C, fermentation: the Folium Camelliae sinensis after having kneaded is put in fermentation machine, control fermentation temperature and
Time obtains fermentated leaves；
D, drying: put into by fermentated leaves and carry out drying and shaping process in dehydrator, dry for the first time
Dry temperature controls as 60-90 DEG C, and the time is 10-25min, and period turns 2 times, and second time is dried
Temperature is 55-60 DEG C, and the time is 1-2h, and period turns 2 times；
E, pick: pick out and Folium Camelliae sinensis has the part of straw screen out, 1-3 time repeatedly；
F, warehouse-in: Folium Camelliae sinensis is put in the freezer that temperature is 3-5 DEG C and preserve.
In described step c, fermentation temperature controls as 28-35 DEG C, and fermentation time is 5-8h.
After drying for the first time in described step d, the water content of Folium Camelliae sinensis is 30-36%.
After in described step d, second time is dried, the water content of Folium Camelliae sinensis is 5-10%.
The beneficial effects of the present invention is: this method first passes through process of withering can be by Folium Camelliae sinensis cell
In water evaporated by pore so that the food value of leaf become soft in case below knead process, rubbing
Use during sth. made by twisting weight light knead mode, it is possible to effectively make Folium Camelliae sinensis cell break
Broken rate is higher, sufficiently destroys leaf texture, dries for the later stage and lays the foundation, this method pair
After Folium Camelliae sinensis has carried out strict temperature controlled fermentation, preliminary has extracted fragrance, the most again through drying
The most just prepared give off a strong fragrance, flavour is dense, the black tea of soup color glow.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is further described, but claimed
Scope be not limited to described.
Embodiment one
A kind of preparation method of black tea, the method comprises the following steps:
A, wither: the fresh leaf plucked is spread and in water sieve, carries out nature wither process, spread
Thickness is 2kg/m2, turning during withering 2 times, every 15min stirs once, and withering time is
30min, then tea spreading is placed in withering trough carries out hot blast and wither, controlling hot blast temperature is
28 DEG C, leaf-spreading thickness is 10cm, and hot blast withers 30min；
B, knead: the Folium Camelliae sinensis withered is put in kneading machine and kneads, control dress tea
Measure and contain, for kneading machine, the half that tea bucket is high, the mode using weight gently to pressurize is kneaded, and rubs
The sth. made by twisting time is 5min；
C, fermentation: the Folium Camelliae sinensis after having kneaded is put in fermentation machine, fermentation temperature control is
28 DEG C, fermentation time is 5h；
D, drying: put into by fermentated leaves and carry out drying and shaping process in dehydrator, dry for the first time
Dry temperature controls to be 60 DEG C, and the time is 10min, and period turns 2 times, Folium Camelliae sinensis after drying for the first time
Water content be 36%, second time dry temperature be 55 DEG C, the time is 1h, and period turns 2 times,
After second time drying, the water content of Folium Camelliae sinensis is 10%；
E, pick: pick out and Folium Camelliae sinensis has the part of straw screen out, 1 time repeatedly；
F, warehouse-in: Folium Camelliae sinensis is put in the freezer that temperature is 3 DEG C and preserve.
Embodiment two
A kind of preparation method of black tea, the method comprises the following steps:
A, wither: the fresh leaf plucked is spread and in water sieve, carries out nature wither process, spread
Thickness is 3kg/m2, turning during withering 3 times, every 20min stirs once, and withering time is
60min, then tea spreading is placed in withering trough carries out hot blast and wither, controlling hot blast temperature is
30 DEG C, leaf-spreading thickness is 15cm, and hot blast withers 30min；
B, knead: the Folium Camelliae sinensis withered is put in kneading machine and kneads, control dress tea
Measure and contain, for kneading machine, the half that tea bucket is high, the mode using weight gently to pressurize is kneaded, and rubs
The sth. made by twisting time is 8min；
C, fermentation: the Folium Camelliae sinensis after having kneaded is put in fermentation machine, fermentation temperature control is
35 DEG C, fermentation time is 8h；
D, drying: put into by fermentated leaves and carry out drying and shaping process in dehydrator, dry for the first time
Dry temperature controls to be 90 DEG C, and the time is 25min, and period turns 2 times, Folium Camelliae sinensis after drying for the first time
Water content be 30%, second time dry temperature be 60 DEG C, the time is 2h, and period turns 2 times,
After second time drying, the water content of Folium Camelliae sinensis is 5%；
E, pick: pick out and Folium Camelliae sinensis has the part of straw screen out, 3 times repeatedly；
F, warehouse-in: Folium Camelliae sinensis is put in the freezer that temperature is 5 DEG C and preserve.
Embodiment three
A kind of preparation method of black tea, the method comprises the following steps:
A, wither: the fresh leaf plucked is spread and in water sieve, carries out nature wither process, spread
Thickness is 2.5kg/m2, turning during withering 2.5 times, every 17.5min stirs once, when withering
Between be 45min, then tea spreading is placed in withering trough carries out hot blast and wither, control hot blast temperature
Being 29 DEG C, leaf-spreading thickness is 12.5cm, and hot blast withers 30min；
B, knead: the Folium Camelliae sinensis withered is put in kneading machine and kneads, control dress tea
Measure and contain, for kneading machine, the half that tea bucket is high, the mode using weight gently to pressurize is kneaded, and rubs
The sth. made by twisting time is 6.5min；
C, fermentation: the Folium Camelliae sinensis after having kneaded is put in fermentation machine, fermentation temperature control is
31.5 DEG C, fermentation time is 6.5h；
D, drying: put into by fermentated leaves and carry out drying and shaping process in dehydrator, dry for the first time
Dry temperature controls to be 75 DEG C, and the time is 17.5min, and period turns 2 times, tea after drying for the first time
The water content of leaf is 33%, and it is 57.5 DEG C that second time dries temperature, and the time is 1.5h, and period turns over
Mixing 2 times, after second time drying, the water content of Folium Camelliae sinensis is 7.5%；
E, pick: pick out and Folium Camelliae sinensis has the part of straw screen out, 2 times repeatedly；
F, warehouse-in: Folium Camelliae sinensis is put in the freezer that temperature is 4 DEG C and preserve.
Claims (4)
1. the preparation method of a black tea, it is characterised in that: the method comprises the following steps:
A, wither: the fresh leaf plucked is spread and in water sieve, carries out nature wither process, spread
Thickness is 2-3kg/m2, turning 2-3 time during withering, every 15-20min stirs once, withers
Time is 30-60min, then is placed in withering trough by tea spreading and carries out hot blast and wither, and controls hot blast
Temperature is 28-30 DEG C, and leaf-spreading thickness is 10-15cm, and hot blast withers 30min；
B, knead: the Folium Camelliae sinensis withered is put in kneading machine and kneads, control dress tea
Measure and contain, for kneading machine, the half that tea bucket is high, the mode using weight gently to pressurize is kneaded, and rubs
The sth. made by twisting time is 5-8min；
C, fermentation: the Folium Camelliae sinensis after having kneaded is put in fermentation machine, control fermentation temperature and
Time obtains fermentated leaves；
D, drying: put into by fermentated leaves and carry out drying and shaping process in dehydrator, dry for the first time
Dry temperature controls as 60-90 DEG C, and the time is 10-25min, and period turns 2 times, and second time is dried
Temperature is 55-60 DEG C, and the time is 1-2h, and period turns 2 times；
E, pick: pick out and Folium Camelliae sinensis has the part of straw screen out, 1-3 time repeatedly；
F, warehouse-in: Folium Camelliae sinensis is put in the freezer that temperature is 3-5 DEG C and preserve.
The preparation method of black tea the most according to claim 1, it is characterised in that: described step
In rapid c, fermentation temperature controls as 28-35 DEG C, and fermentation time is 5-8h.
The preparation method of black tea the most according to claim 1, it is characterised in that: described step
After drying for the first time in rapid d, the water content of Folium Camelliae sinensis is 30-36%.
The preparation method of black tea the most according to claim 1, it is characterised in that: described step
After in rapid d, second time is dried, the water content of Folium Camelliae sinensis is 5-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610511497.2A CN105994715A (en) | 2016-06-30 | 2016-06-30 | Preparation method of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610511497.2A CN105994715A (en) | 2016-06-30 | 2016-06-30 | Preparation method of black tea |
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| Publication Number | Publication Date |
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| CN105994715A true CN105994715A (en) | 2016-10-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610511497.2A Pending CN105994715A (en) | 2016-06-30 | 2016-06-30 | Preparation method of black tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857914A (en) * | 2017-04-06 | 2017-06-20 | 贵州省凤冈县黔佳茗茶业有限公司 | One kind curling black tea processing technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919406A (en) * | 2012-11-22 | 2013-02-13 | 刘文新 | High-aroma black tea preparation method |
| CN104304525A (en) * | 2014-10-27 | 2015-01-28 | 贵州芳瑞堂生物科技有限公司 | Preparation method of black tea |
| CN105028716A (en) * | 2015-08-18 | 2015-11-11 | 重庆云岭茶业科技有限责任公司 | Processing method of high-quality black tea |
| CN105432821A (en) * | 2015-12-07 | 2016-03-30 | 河南蓝天茶业有限公司 | Black tea production process |
-
2016
- 2016-06-30 CN CN201610511497.2A patent/CN105994715A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919406A (en) * | 2012-11-22 | 2013-02-13 | 刘文新 | High-aroma black tea preparation method |
| CN104304525A (en) * | 2014-10-27 | 2015-01-28 | 贵州芳瑞堂生物科技有限公司 | Preparation method of black tea |
| CN105028716A (en) * | 2015-08-18 | 2015-11-11 | 重庆云岭茶业科技有限责任公司 | Processing method of high-quality black tea |
| CN105432821A (en) * | 2015-12-07 | 2016-03-30 | 河南蓝天茶业有限公司 | Black tea production process |
Non-Patent Citations (1)
| Title |
|---|
| 叶乃兴: "《茶学概论》", 31 December 2014, 中国农业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857914A (en) * | 2017-04-06 | 2017-06-20 | 贵州省凤冈县黔佳茗茶业有限公司 | One kind curling black tea processing technology |
| CN106857914B (en) * | 2017-04-06 | 2019-09-24 | 贵州省凤冈县黔佳茗茶业有限公司 | A kind of curling black tea processing technology |
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Application publication date: 20161012 |