CN106172923A - A kind of black tea processing technique - Google Patents
A kind of black tea processing technique Download PDFInfo
- Publication number
- CN106172923A CN106172923A CN201610597946.XA CN201610597946A CN106172923A CN 106172923 A CN106172923 A CN 106172923A CN 201610597946 A CN201610597946 A CN 201610597946A CN 106172923 A CN106172923 A CN 106172923A
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- Prior art keywords
- folium camelliae
- camelliae sinensis
- tea
- black tea
- temperature
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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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
This patent discloses a kind of black tea processing technique of black tea processing and fabricating technical field, comprise the following steps: 1) fresh tea leaf of exhibition at the beginning of bud one leaf is loaded dynamic deteriorating machine, wither to Folium Camelliae sinensis dehydration 40 ~ 42% at a temperature of 20 ~ 25 DEG C；2) Folium Camelliae sinensis after withering is kneaded, and uses gently to rub and heavily rubs the mode gently rubbed and knead 2 hours, the moisture that before machine 4 ~ 6 minutes fill into 1 ~ 2% to Folium Camelliae sinensis under Folium Camelliae sinensis；3) being fermented by the Folium Camelliae sinensis kneaded, thickness is less than 10cm, and fermentation temperature is 23 ~ 26 DEG C, and humidity is 83 ~ 86%, ferments 4 ~ 5 hours；4) drying in the Folium Camelliae sinensis fermented being loaded cylinder, dry temperature 195 ~ 205 DEG C, Folium Camelliae sinensis dehydration 80% cooks spreading for cooling to room temperature；5) Folium Camelliae sinensis good for spreading for cooling loading fragrance extracting machine and carry out multiple baking, drying temperature again is 90 DEG C, and being dried to water content of tea again is 4 ~ 6%, i.e. prepares black tea finished product.By by the withering of Folium Camelliae sinensis, knead, ferment, dry and dry combination again, solve the problem that the black tea color and luster that prior art produces is pale yellow, lack delicate flavour.
Description
Technical field
The invention belongs to black tea processing and fabricating technical field, particularly to a kind of black tea processing technique.
Background technology
Black tea belongs to the teas that entirely ferments, and millet paste and leaf background color after brewing because of its dry tea take on a red color and gain the name.Black tea be with
The bud-leaf of Camellia sinensis is raw material, through withering, knead, ferment, dry and answer the processing technique such as baking refine form.Black tea is because of dark brown
Black, it is referred to as " crow tea " or " postfermented tea ".Black tea rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine,
The various nutrient elements such as leucine, lysine, glutamic acid, alanine, aspartic acid, tool can help gastro-intestinal digestion, promote food
Be intended to, can diuresis, eliminate in edema, and strong cardiac function, particularly black tea rich in flavone compound can eliminate free radical,
There is scavenging activity, reduce effect of the sickness rate of myocardial infarction.Black tea is because having black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol
Feature, be well received by consumers, and the non-fermented technique that the impact of these features is maximum do not belonged to.During fermentation of black tea many
The chemical reaction of aldehydes matter makes the chemical composition change in fresh leaf relatively big, can produce the composition such as theaflavin, thearubigins, its fragrance
Substantially increase than fresh leaf, be the committed step forming the distinctive color of black tea.
But exactly because fermentation technology has the most important effect to the perfect colourm smell and taste of black tea so that current black tea adds
Work enterprise ignore owing to overemphasizing fermentation technology during making black tea by spreading the leaves on withering racks to dry the withering of black tea, knead, ferment, dry and
It is interrelated interactional between multiple baking, thus causes the problem that the black tea color and luster processed is pale yellow, lack delicate flavour.
Summary of the invention
The invention is intended to provide a kind of black tea processing technique, with solve current black tea processing enterprise because of to withering, knead,
Dry and dry technique again and think little of and cause the problem that the black tea color and luster processed is pale yellow, lack delicate flavour.
A kind of black tea processing technique in this programme, specifically includes following steps:
1) wither: the fresh tea leaf of exhibition at the beginning of bud one leaf is loaded dynamic deteriorating machine, withers to tea at a temperature of 20 ~ 25 DEG C
Leaf dehydration 40 ~ 42%；
2) knead: the tea rolling after withering 2 hours, within before machine 4 ~ 6 minutes under Folium Camelliae sinensis, use spraying to execute the mode of water to tea
Leaf fills into the moisture of 1 ~ 2%；
3) fermentation: the Folium Camelliae sinensis kneaded uniformly is loaded fermentation dish, thickness is less than 10cm, then puts into fermenting cellar fermentation, send out
Ferment temperature is 23 ~ 26 DEG C, and humidity is 83 ~ 86%, ferments 4 ~ 5 hours；
4) drying: dry in the Folium Camelliae sinensis fermented is loaded cylinder, drying temperature is 195 ~ 205 DEG C, and water content of tea drops
Be after 20% spreading for cooling to room temperature；
5) multiple baking: Folium Camelliae sinensis good for spreading for cooling loading fragrance extracting machine and carries out multiple baking, drying temperature again is 90 DEG C, is dried to water content of tea again
It is 4 ~ 6%, i.e. prepares black tea finished product.
Beneficial effects of the present invention:
1, the fresh tea leaf of exhibition at the beginning of bud one leaf is used, due to the nutrient within very long winter, Camellia sinensis body of the Folium Camelliae sinensis now
Fully being accumulated, add that early spring temperature is low, growth of tea plant speed is slow, and bud matter now is relatively good；Its internal ammonia simultaneously
Base acid content is higher relative to the tea in later stage, and the tea polyphenols with bitter taste is relatively low, and Folium Camelliae sinensis mouthfeel at this moment is fragrant and taste alcohol.
Owing to the Folium Camelliae sinensis root after plucking sustains damage, too high temperature easily causes fresh leaf tea leaf to ferment in advance, affects Folium Camelliae sinensis
Quality.
2, the withering temperature of fresh tea leaf is arranged on 20 ~ 25 DEG C, can realize fresh tea leaf is withered, avoid simultaneously
The situation that Folium Camelliae sinensis ferments in advance, thus the fermentation for the later stage provides guarantee.
3, by tea leaf withering kneading to dehydration 40 ~ 42%, beneficially Folium Camelliae sinensis, when water content of tea is too low, kneads
Easily by tea rolling powdering, fracture when being easily caused tea rolling that water content of tea is too high, the water content control of Folium Camelliae sinensis exists
58 ~ 60%, the Folium Camelliae sinensis after kneading can be made to keep complete, there is good condition.
4, the moisture that before machine 4 ~ 6 minutes fill into 1 ~ 2% to Folium Camelliae sinensis under Folium Camelliae sinensis, enters for before machine 4 ~ 6 minutes under Folium Camelliae sinensis to Folium Camelliae sinensis
Water is executed in row spraying, and under the effect of kneading machine, portion of water enters into inside Folium Camelliae sinensis, due to the entrance of moisture, is fermenting
Time, there is inside Folium Camelliae sinensis moisture and the humidity of applicable growth of microorganism, be conducive to the carrying out of fermentation, for improving the quality of Folium Camelliae sinensis
There is important function.And the time of 4 ~ 6 minutes limits and avoids the too short time and cause Folium Camelliae sinensis moisturizing not enough and overlong time is made
Become the situation that Folium Camelliae sinensis moisturizing is too much.
5, by the fermentation THICKNESS CONTROL of Folium Camelliae sinensis at 10cm, it is to avoid the vexed Huang of Folium Camelliae sinensis, outside the most relatively thin fermentation thickness is conducive to
The oxygen in portion enters in Folium Camelliae sinensis, makes Folium Camelliae sinensis have the oxygen of abundance, the beneficially fermentation of Folium Camelliae sinensis.
6, fermentation temperature is 23 ~ 26 DEG C, and humidity is 83 ~ 86%, and the purpose fermented 4 ~ 5 hours is: the fermentation of 23 ~ 26 DEG C
Temperature is conducive to the growth of microorganism, is the polyphenol oxidase preference temperature that carries out catalytic reaction simultaneously, avoids too high simultaneously
Temperature causes the too fast problem affecting tea leaf quality of fermentation；Humidity is 83 ~ 86% growing environments that ensure that microorganism equally；Send out
The ferment time is that the fermentation making Folium Camelliae sinensis in 4 ~ 5 hours is in optimum state, and placement fermentation time is too short causes insufficient and fermentation of fermenting
Overlong time causes the problem causing Folium Camelliae sinensis souring of too fermenting.
7, drying is the process that Folium Camelliae sinensis carries out Titian, uses the higher temperature of 195 ~ 205 DEG C to make the quick dehydration of Folium Camelliae sinensis
80%, make the tea perfume (or spice) of Folium Camelliae sinensis obtain fast lifting.
8, Folium Camelliae sinensis is carried out multiple baking, make Folium Camelliae sinensis be dehydrated further, make microorganism be difficult to existence and avoid Folium Camelliae sinensis to go bad, water simultaneously
The appropriate loss divided improves the local flavor of Folium Camelliae sinensis further.
9, by the fast dewatering in the stage of withering, knead the stage quickly knead and moisture supplements, then to fermentation, dry
Dry, multiple baking takes suitable time, temperature and humidity to control, and has been obviously improved freshness and the mouthfeel of Folium Camelliae sinensis, makes to bubble out simultaneously
Black tea produces real red soup, solves the problem that the universal color and luster of black tea produced at present is pale yellow, lack delicate flavour.
Further, the fresh tea leaf withered in step 1) is to pluck latter 3 hours interior Folium Camelliae sinensis.Folium Camelliae sinensis after plucking is quick
Wither, it is to avoid vexed Huang occurs in Folium Camelliae sinensis；Simultaneously as the effect withered, slow down growth and the polyphenol of the microorganism of Folium Camelliae sinensis
Oxidasic catalytic action, it is to avoid Folium Camelliae sinensis goes bad, is conducive to improving the delicate flavour of Folium Camelliae sinensis.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Embodiment 1:
A kind of black tea processing technique, specifically includes following steps:
1) wither: at the beginning of bud one leaf within plucking latter 3 hours, the fresh tea leaf of exhibition loads dynamic deteriorating machine, the temperature of 25 DEG C
Wither to Folium Camelliae sinensis dehydration 42% under degree；
2) kneading: the Folium Camelliae sinensis after withering is kneaded, employing is gently rubbed the mode heavily rubbed-gently rub and is kneaded 2 hours, under Folium Camelliae sinensis
First 6 minutes of machine fills into the moisture of 2% to Folium Camelliae sinensis；Use when kneading and gently rub the mode heavily rubbed-gently rub and knead 2 hours, start most
Gently rubbing the portion of water removed within Folium Camelliae sinensis, increase the toughness of Folium Camelliae sinensis, attaching most importance to rubbing creates conditions；Heavily rub and make Folium Camelliae sinensis can obtain effectively
Qualitative, save the time simultaneously, improve work efficiency；The gentliest rub after heavily rubbing, further Folium Camelliae sinensis is shaped, make Folium Camelliae sinensis
Condition is more preferable；To control the time of kneading at 2 hours, it is to avoid the time of kneading is too short causes Folium Camelliae sinensis sizing not in place and kneads the time
Long Folium Camelliae sinensis is caused to be kneaded the situation of fracture.Simultaneously during kneading, the cell rupture of Folium Camelliae sinensis, the chemical composition in Folium Camelliae sinensis
Flow out the surface being attached to Folium Camelliae sinensis, be conducive to enzymatic reaction during fermentation.
3) fermentation: the Folium Camelliae sinensis kneaded uniformly is loaded fermentation dish, and thickness is 10cm, puts into fermenting cellar fermentation, fermentation temperature
Degree is 26 DEG C, and humidity is 86%, ferments 4 hours；
4) drying: dry in the Folium Camelliae sinensis fermented is loaded cylinder, drying temperature is 205 DEG C, and water content of tea reduces to 20%
Rear spreading for cooling is to room temperature；
5) multiple baking: Folium Camelliae sinensis good for spreading for cooling loading fragrance extracting machine and carries out multiple baking, drying temperature again is 90 DEG C, and being dried to water content of tea again is
4%, i.e. prepare black tea finished product.
Embodiment 2:
A kind of black tea processing technique, specifically includes following steps:
1) wither: at the beginning of bud one leaf within plucking latter 3 hours, the fresh tea leaf of exhibition loads dynamic deteriorating machine, the temperature of 20 DEG C
Wither to Folium Camelliae sinensis dehydration 40% under degree；
2) kneading: the Folium Camelliae sinensis after withering is kneaded, employing is gently rubbed the mode heavily rubbed-gently rub and is kneaded 2 hours, is specially light
Rubbing 30 minutes, heavily rub 1 hour, gentlier rub 30 minutes, under Folium Camelliae sinensis, first 4 minutes of machine fills into the moisture of 1% to Folium Camelliae sinensis；Due to Folium Camelliae sinensis
When kneading, the sizing stage of Folium Camelliae sinensis is mostly important, heavily rubs the sizing that can guarantee that Folium Camelliae sinensis for 1 hour, carries out 30 points before heavily rubbing simultaneously
Gently rubbing of clock, makes the toughness of Folium Camelliae sinensis get a promotion, it is to avoid rupture when heavily rubbing；And gently rub after heavily rubbing 30 minutes and be conducive to Folium Camelliae sinensis
Sizing further, firm, promote the perception of Folium Camelliae sinensis.
3) fermentation: the Folium Camelliae sinensis kneaded uniformly is loaded fermentation dish, and thickness is 8cm, puts into fermenting cellar fermentation, fermentation temperature
Being 23 DEG C, humidity is 83%, ferments 5 hours；Owing to fermentation temperature and humidity all reduce, suitable prolongation fermentation time is conducive to
Make tea leaf fermentation abundant.
4) drying: dry in the Folium Camelliae sinensis fermented is loaded cylinder, drying temperature is 195 DEG C, and water content of tea drops
Be after 20% spreading for cooling to room temperature；
5) multiple baking: Folium Camelliae sinensis good for spreading for cooling loading fragrance extracting machine and carries out multiple baking, drying temperature again is 90 DEG C, and being dried to water content of tea again is
6%, i.e. prepare black tea finished product.
Above-described is only embodiments of the invention, and in scheme, the known general knowledge such as concrete structure and characteristic is not made at this
Too much describe.It should be pointed out that, for a person skilled in the art, on the premise of without departing from present configuration, it is also possible to
Making some deformation and improvement, these also should be considered as protection scope of the present invention, and these are all without affecting what the present invention implemented
Effect and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, in description
Detailed description of the invention etc. record the content that may be used for explaining claim.
Claims (2)
1. a black tea processing technique, it is characterised in that: specifically include following steps:
1) wither: the fresh tea leaf of exhibition at the beginning of bud one leaf is loaded dynamic deteriorating machine, withers to Folium Camelliae sinensis at a temperature of 20 ~ 25 DEG C
Dehydration 40 ~ 42%；
2) knead: the tea rolling after withering 2 hours, within before machine 4 ~ 6 minutes under Folium Camelliae sinensis, use spraying to execute the mode of water to tea
Leaf fills into the moisture of 1 ~ 2%；
3) fermentation: the Folium Camelliae sinensis kneaded uniformly is loaded fermentation dish, thickness is less than 10cm, then puts into fermenting cellar fermentation, send out
Ferment temperature is 23 ~ 26 DEG C, and humidity is 83 ~ 86%, ferments 4 ~ 5 hours；
4) drying: dry in the Folium Camelliae sinensis fermented is loaded cylinder, drying temperature is 195 ~ 205 DEG C, and water content of tea drops
Be after 20% spreading for cooling to room temperature；
5) multiple baking: Folium Camelliae sinensis good for spreading for cooling loading fragrance extracting machine and carries out multiple baking, drying temperature again is 90 DEG C, and being dried to water content of tea again is
4 ~ 6%, i.e. prepare black tea finished product.
Black tea processing technique the most according to claim 1, it is characterised in that: the fresh tea leaf withered in step 1) is for plucking
Latter 3 hours interior Folium Camelliae sinensis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610597946.XA CN106172923A (en) | 2016-07-27 | 2016-07-27 | A kind of black tea processing technique |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610597946.XA CN106172923A (en) | 2016-07-27 | 2016-07-27 | A kind of black tea processing technique |
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| CN106172923A true CN106172923A (en) | 2016-12-07 |
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| CN201610597946.XA Pending CN106172923A (en) | 2016-07-27 | 2016-07-27 | A kind of black tea processing technique |
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Cited By (7)
| 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 |
| CN107019068A (en) * | 2017-05-13 | 2017-08-08 | 务川自治县雾青茶业有限公司 | The processing technology of black tea |
| CN107410535A (en) * | 2017-05-13 | 2017-12-01 | 务川自治县雾青茶业有限公司 | A kind of processing technology of black tea |
| CN110050848A (en) * | 2018-01-18 | 2019-07-26 | 信阳文新毛尖茶业有限公司 | A kind of manufacture craft for pressing black tea |
| CN111743016A (en) * | 2020-07-29 | 2020-10-09 | 成都臻集文化传播有限公司 | Processing technology of new black tea |
| CN113693136A (en) * | 2020-05-20 | 2021-11-26 | 古丈青竹山茶业有限公司 | Fragrance-enhancing processing system and method for flower-fragrance type black tea |
| CN113812480A (en) * | 2021-09-24 | 2021-12-21 | 殷露 | Baking method of small seed black tea |
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| CN101878827A (en) * | 2010-06-30 | 2010-11-10 | 江苏茗鼎生态茶业科技有限公司 | Process flow for preparing 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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Patent Citations (2)
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| CN101878827A (en) * | 2010-06-30 | 2010-11-10 | 江苏茗鼎生态茶业科技有限公司 | Process flow for preparing 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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| 叶乃兴: "《茶学概论》", 31 July 2013, 中国农业出版社 * |
Cited By (8)
| 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 |
| CN107019068A (en) * | 2017-05-13 | 2017-08-08 | 务川自治县雾青茶业有限公司 | The processing technology of black tea |
| CN107410535A (en) * | 2017-05-13 | 2017-12-01 | 务川自治县雾青茶业有限公司 | A kind of processing technology of black tea |
| CN110050848A (en) * | 2018-01-18 | 2019-07-26 | 信阳文新毛尖茶业有限公司 | A kind of manufacture craft for pressing black tea |
| CN113693136A (en) * | 2020-05-20 | 2021-11-26 | 古丈青竹山茶业有限公司 | Fragrance-enhancing processing system and method for flower-fragrance type black tea |
| CN111743016A (en) * | 2020-07-29 | 2020-10-09 | 成都臻集文化传播有限公司 | Processing technology of new black tea |
| CN113812480A (en) * | 2021-09-24 | 2021-12-21 | 殷露 | Baking method of small seed black tea |
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Application publication date: 20161207 |