CN106035791A - Technology of manufacturing golden tippy black tea from oolong tea trees - Google Patents
Technology of manufacturing golden tippy black tea from oolong tea trees Download PDFInfo
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- CN106035791A CN106035791A CN201610539293.XA CN201610539293A CN106035791A CN 106035791 A CN106035791 A CN 106035791A CN 201610539293 A CN201610539293 A CN 201610539293A CN 106035791 A CN106035791 A CN 106035791A
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- tea
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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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Abstract
The invention provides a technology for manufacturing golden tippy black tea from tea trees in an oolong area. The technology comprises the following steps of harvesting, drying in the sun, drying in air, kneading, primary fermentation, sphere forming and tipping, secondary fermentation and drying. Harvested raw materials are tea tree single buds; in the kneading step, a wood disc kneading special tea machine is adopted, the height of edge bones is 0.4-0.7 cm, the number of edge bones is 4-8, the rotating speed is 20-25 per min, the bud feeding amount is 1.5-2.5 kg, and kneading without pressure is carried out for 30-40 min; in the sphere forming and tipping step, primary fermented buds are wrapped by cloth and manually kneaded into spherical tea blocks, the tea blocks are rotated and pressed in 360-degree all directions for 10-15 min, standing is carried out for 10-15 min, then, the tea blocks are dispersed, placed in hot air of 40-45 DEG C, blown with the hot air for 2-4 min and then spread to be cooled to room temperature, and the sphere forming and tipping step is repeated for 3-5 time.
Description
Technical field
The present invention relates to aobvious gold milli black tea processing technique field, especially a kind of employing oolong tea district Camellia sinensis makes aobvious gold milli
The technique of black tea.
Background technology
The kind that the south of Fujian Province Cha Qu and other oolong tea district, the whole nation introduce a fine variety plants this mountain, TIEGUANYIN, Murrayae Folium Et Cacumen, hair mostly
The improved seeds such as Eriocheir sinensis, citron, these tea tree breeds are applicable to make the oolong tea of light fermentation, frequently referred to oolong tea tea tree breed.
Due to its breediness, the oolong tea making light fermentation is favored by masses, and makes full fermented black tea, studies the fewest.Application number
It is the Chinese patent of 201010150956.1 and 201010293221.4, discloses a kind of employing oolong tea district Camellia sinensis ferrum respectively
The technique that kwan-yin makes black tea by spreading the leaves on withering racks to dry.But, both technique all uses fresh leaf of Camelliae sinensis to be raw material, only in traditional oolong teas processing technology
On the basis of add the fermentation step in conventional black processing technology, make black tea by spreading the leaves on withering racks to dry, make excellent rate low, be only capable of producing below average level
Black tea.
Summary of the invention
It is desirable to provide a kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea.
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea, comprises the following steps: gather → dry in sun → dry in the air
Blue or green → rubbing → just fermentation → milli spherical, aobvious → ferment again → dry；
The raw material of step of wherein gathering is Camellia sinensis simple bud；
Described rubbing step is: the quantity using treucher to crumple special tea machine, rib bone height 0.4-0.7, and rib bone is selected
4-8 root, rotating speed is that 20-25 per minute turns, and throws bud amount 1.5kg-2.5kg, is not pressurized and kneads, last 30-40min, and centre turns
For several times；
Described first fermentation step is: the rubbing thin spreading for cooling of bud, covers wet napkin, lasts 1-3h；
Described milli step spherical, aobvious is: will just ferment bud parcel with cloth, manually crumple glomeration tea group, rotation tea group,
Apply 360 degree of directional pressures, keep 10-15min, stand 10-15min, then solve bulk tea group, be positioned in 40-45 DEG C of hot blast, blow
Hot blast 2-4min, then spreading for cooling is to room temperature, repeats above milli step spherical, aobvious, is total to 3-5 time；
Described fermentation step again is: the tea shoot after spherical aobvious milli being laid in bamboo sieve, is placed in fermenting cellar, tea shoot upper cover is wet
Napkin, lasts 1-3h.
The Advantageous Effects of the present invention has:
(1) use simple bud as raw material, containing more fine hair on simple bud, be beneficial to make the aobvious milli black tea of high-quality；
(2) present invention uses the special tea machine of treucher rubbing to crumple tea shoot, efficiently, and rubbing uniform in effect；Further, this
Bright breach treucher crumple special tea machine conventional parameter arrange (the rib bone height of existing kneading machine is usually 1-1.5cm, rib
Bone quantity is 12-16 root, and rotating speed is that 40-45 per minute turns, and throwing bud weight range is more than 5kg), by treucher being crumpled special tea
The rib bone High definition of machine is 0.4-0.7, and the quantity of rib bone selects 4-8 root, and rotating speed is that 20-25 per minute turns, and throws bud amount
1.5kg-2.5kg, reaches the purpose that the most less tea milli comes off, and meanwhile, treucher is crumpled special tea machine and generally kneaded
Need during operation to pressurize, after filling up pressure, go subsequently to press sky to rub one minute, i.e. pressurization is kneaded, to reach pine group, reason bar, suction
Attached tea juice etc. act on, and the pressurization that the present invention breaks through routine is kneaded, and whole knead process and do not pressurize, and limit rubbing and last
30-40min, effectively reduces tea milli and comes off, and tea shoot is broken broken；
(3) present invention uses fermenting twice, and increases milli step spherical, aobvious in the middle of fermenting twice, and just fermentation has absorption tea
Juice, effect of equilibrium water conten, it is to avoid in milli step spherical, aobvious under the effect of bigger rubbing power, tea milli comes off, and tea shoot is broken broken；
Milli step spherical, aobvious uses 360 degree of directional pressures so that spherical the most neat and the best spaced, it is to avoid local force is spent greatly, causes tea milli at this
Come off serious, affect the most even total quality of Folium Camelliae sinensis profile；Blowing hot-air can scatter and disappear a small amount of moisture, highlights tea milli；Milli spherical, aobvious
Process is also the process of a fermentation, after milli spherical, aobvious, according to attenuation degree, then can ferment, now for supplying fermentation,
Insufficient fermentation or the generation of excessive situation can be prevented effectively from；
(6) the Folium Camelliae sinensis simple bud bending that the present invention prepares, big and strong, intense excess syndrome, gold milli is aobvious；Soup color is orange red gorgeous, bright；Flavour, dense, alcohol,
Sweet, refreshing；Fragrance, fruital appears, fragrant fresh dense, the Gao Rui of milli；At the bottom of leaf, red, even, bright, simple bud is strong, full.
Described step of gathering is: selects the simple bud that fine day 10 points in the morning-at 4 in afternoon, bud of gathering was stout and strong, fine hair is close, is placed in
In the mesh bag ventilated, collecting once every 1h, Bao Liang is on bamboo is sieved, and simple bud is not the most overlapping, is conducive to collecting without dew, list
The simple bud that bud is stout and strong, fine hair is close, neat and well spaced.
Described dry in sun step is: in the afternoon after 4, by fresh tea shoot airing under gentle sunlight, turns for several times,
Dry in sun 1-2 hour.After dry in sun, fragrant shows, and tea milli somewhat turns white, and now still contains certain moisture in tea milli, fine and soft
Hair preserves preferably.Carry out between the described dry in sun step point of 4-6 in the afternoon, best results.
Described airing step is: airing at shady and cool after dry in sun, airing 2-4 hour.Airing makes each several part moisture in tea shoot
Redistribution uniformly, distributes heat between bud, and after airing, tea shoot turns white, bud point sticks up slightly up, and now, on tea shoot, the preservation of tea milli is complete
Good, meanwhile, tea shoot has certain pliability, is suitable for machinery rubbing and the later stage is moulding.Described airing step preferably exists
Carrying out between airing, between airing, temperature controls below 30 DEG C, and relative humidity controls below 80%, it is to avoid temperature is too high, and tea shoot is lost
Water is too fast, causes tea milli to come off；Avoid humidity too high, tea shoot dehydration difficulty, easily cause tea shoot and break broken or flavour is pained, fragrance
Thin.Wherein, between airing temperature control 20 ~ 30 DEG C, relative humidity controls to be advisable at 60-80%.
Described rubbing step turns 2-3 time be advisable, it is to avoid turn number of times too much, tea milli is damaged；The most again
Can reach the effect that the most cell wall in tea shoot are broken.
In described first fermentation step, the thickness of tea shoot airing is less than 10cm so that tea shoot fermentation is uniformly.
In described milli step spherical, aobvious, tighten tea group in rubbing pressurization simultaneously, keep 10-15min, stand 10-
15min, is conducive to obtained black tea aobvious gold milli and profile bending, tight knot, intense excess syndrome.
In described fermentation step again, the thickness of tea shoot airing is less than 10cm so that tea shoot fermentation is uniformly.
Described baking step is dried temperature and is 65-75 DEG C, select appropriate drying temperature ensureing Folium Camelliae sinensis finished product product
On the premise of matter, it is achieved rapid draing.
In specific implementation process, in described baking step, simple bud is positioned in screen cloth, carries out in electric heating fragrance extracting machine
Dry, promote the fragrance of Folium Camelliae sinensis finished product and fresh degree.
Detailed description of the invention
Now it is specifically described the optimum embodiment of the present invention:
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea, comprises the following steps:
(1) gather: select the tender shoots that fine day 10 points in the morning-at 4 in afternoon, simple bud of gathering was stout and strong, fine hair is close, be placed in the mesh bag of ventilation
In, collect once every 1h, Bao Liang is on bamboo is sieved, and simple bud is mutually overlapping；
(2) dry in sun: 4 beginnings in the afternoon, by fresh tea shoot airing under gentle sunlight, turns for several times, dry in sun 1-2 hour,
Fragrant shows, and tea milli somewhat turns white；
(3) airing: carry out airing between airing, between airing, temperature controls below 30 DEG C, and relative humidity controls below 80%,
Tea shoot turns white, and bud point sticks up slightly up is advisable；.
(4) rubbing: use 25 type treuchers to crumple special tea machine (being the modified model facility of " 25 type kneading machine "), rib bone height
0.4-0.7, and the quantity selection 4-8 root of rib bone, rotating speed is that 20-25 per minute turns, and throws bud amount 1.5-2.5kg, is not pressurized stranding
Rubbing, last 30-40min, centre turns 2-3 time；
(5) just fermentation: the rubbing thin spreading for cooling of bud, thickness is less than 10cm, covers wet napkin, last 1-3h；
(6) milli spherical, aobvious: will just ferment bud parcel with cloth, manually crumple glomeration tea group, rotation tea group, is applied 360 degree
Directional pressure, keeps 10-15min, stands 10-15min, then solves bulk tea group, is positioned in 40-45 DEG C of hot blast, blowing hot-air 2-
4min, then spreading for cooling is to room temperature, repeats above milli step spherical, aobvious, is total to 3-5 time；
(7) ferment again: the tea shoot after spherical aobvious milli is laid in bamboo sieve, and thickness is less than 10cm, is placed in fermenting cellar, on tea shoot
Cover wet napkin, last 1-3h；
(8) dry；Simple bud is positioned in screen cloth, dries in electric heating fragrance extracting machine, dries temperature and is 65-75 DEG C.
It addition, between described airing temperature be preferably controlled in 20-30 DEG C, relative humidity be preferably controlled in 60-80%.
The black tea that the present invention prepares: simple bud bends, big and strong, intense excess syndrome, gold milli is aobvious；Soup color is red gorgeous bright；Flavour, dense, alcohol,
Sweet, refreshing；Fragrance, fruital appears, fragrant fresh dense, the Gao Rui of milli；At the bottom of leaf, red, even, bright, simple bud is strong, full.
Claims (10)
1. one kind uses the technique that oolong tea district Camellia sinensis makes aobvious gold milli black tea, it is characterised in that comprise the following steps: gather →
Dry in sun → airing → rubbing → just fermentation → milli spherical, aobvious → ferment again → dry；
The raw material of step of wherein gathering is Camellia sinensis simple bud；
Described rubbing step is: the quantity using treucher to crumple special tea machine, rib bone height 0.4-0.7, and rib bone is selected
4-8 root, rotating speed is that 20-25 per minute turns, and throws bud amount 1.5kg-2.5kg, is not pressurized and kneads, last 30-40min, and centre turns
For several times；
Described first fermentation step is: the rubbing thin spreading for cooling of bud, covers wet napkin, lasts 1-3h；
Described milli step spherical, aobvious is: will just ferment bud parcel with cloth, manually crumple glomeration tea group, rotation tea group,
Apply 360 degree of directional pressures, keep 10-15min, stand 10-15min, then solve bulk tea group, be positioned in 40-45 DEG C of hot blast, blow
Hot blast 2-4min, then spreading for cooling is to room temperature, repeats above milli step spherical, aobvious, is total to 3-5 time；
Described fermentation step again is: the tea shoot after spherical aobvious milli being laid in bamboo sieve, is placed in fermenting cellar, tea shoot upper cover is wet
Napkin, lasts 1-3h.
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea the most according to claim 1, it is characterised in that
Described step of gathering is: selects the simple bud that fine day 10 points in the morning-at 4 in afternoon, bud of gathering was stout and strong, fine hair is close, is placed in the net of ventilation
In Dai, collecting once every 1h, Bao Liang is on bamboo is sieved, and simple bud is not the most overlapping.
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea the most according to claim 1, it is characterised in that
Described dry in sun step is: in the afternoon between 4-6 point, by fresh tea shoot airing under gentle sunlight, turns for several times, dry in sun 1-
2 hours.
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea the most according to claim 1, it is characterised in that
Described airing step is: airing at shady and cool after dry in sun, airing 2-4 hour.
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea the most according to claim 5, it is characterised in that
Described airing step is carried out between airing, between airing temperature control 20 ~ 30 DEG C, relative humidity controls at 60-80%.
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea the most according to claim 1, it is characterised in that
Described rubbing step turns 2-3 time.
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea the most according to claim 1, it is characterised in that
In described first fermentation and again fermentation step, the thickness of tea shoot airing is respectively less than 10cm.
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea the most according to claim 1, it is characterised in that
In described milli step spherical, aobvious, tighten tea group in rubbing pressurization simultaneously, keep 10-15min, stand 10-15min.
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea the most according to claim 1, it is characterised in that
Described baking step is dried temperature and is 65-75 DEG C.
A kind of technique using oolong tea district Camellia sinensis to make aobvious gold milli black tea the most according to claim 1, its feature exists
In, in described baking step, simple bud is positioned in screen cloth, dries in electric heating fragrance extracting machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610539293.XA CN106035791A (en) | 2016-07-11 | 2016-07-11 | Technology of manufacturing golden tippy black tea from oolong tea trees |
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| CN201610539293.XA CN106035791A (en) | 2016-07-11 | 2016-07-11 | Technology of manufacturing golden tippy black tea from oolong tea trees |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720553A (en) * | 2016-12-27 | 2017-05-31 | 湖北星梦茶业股份有限公司 | A kind of preparation method of black tea |
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| CN103005029A (en) * | 2013-01-11 | 2013-04-03 | 日照盛发农业科技有限公司 | Technology for processing spherical black tea |
| CN104082436A (en) * | 2014-06-16 | 2014-10-08 | 郎溪县双明生态农业有限公司 | Method for making black tea by using Koilodepas hainanense |
| CN104970130A (en) * | 2015-07-28 | 2015-10-14 | 王宜敏 | Method for fermenting black tea and application of method |
| CN105166102A (en) * | 2015-08-25 | 2015-12-23 | 六盘水青龙春茶业开发有限公司 | Manufacturing technology of black tea with fragrance of azalea flower |
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2016
- 2016-07-11 CN CN201610539293.XA patent/CN106035791A/en active Pending
Patent Citations (5)
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| CN102783532A (en) * | 2012-09-05 | 2012-11-21 | 安溪中闽魏氏生态茶业有限公司 | Making process of oolong black tea |
| CN103005029A (en) * | 2013-01-11 | 2013-04-03 | 日照盛发农业科技有限公司 | Technology for processing spherical black tea |
| CN104082436A (en) * | 2014-06-16 | 2014-10-08 | 郎溪县双明生态农业有限公司 | Method for making black tea by using Koilodepas hainanense |
| CN104970130A (en) * | 2015-07-28 | 2015-10-14 | 王宜敏 | Method for fermenting black tea and application of method |
| CN105166102A (en) * | 2015-08-25 | 2015-12-23 | 六盘水青龙春茶业开发有限公司 | Manufacturing technology of black tea with fragrance of azalea flower |
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| CN106720553A (en) * | 2016-12-27 | 2017-05-31 | 湖北星梦茶业股份有限公司 | A kind of preparation method of black tea |
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