CN106172956A - Rhizoma Steudnerae Henryanae scented tea processing method - Google Patents
Rhizoma Steudnerae Henryanae scented tea processing method Download PDFInfo
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- CN106172956A CN106172956A CN201610675205.9A CN201610675205A CN106172956A CN 106172956 A CN106172956 A CN 106172956A CN 201610675205 A CN201610675205 A CN 201610675205A CN 106172956 A CN106172956 A CN 106172956A
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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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- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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Abstract
The present invention relates to Tea Processing technical field, be specifically related to Rhizoma Steudnerae Henryanae scented tea processing method, processing method comprises the following steps: airing, rocking of green leaf, knead, secondary airing, fermentation, Titian, just baking, shaping, drying.The present invention is on the basis of conventional black is processed, by the improvement to process conditions, developing a kind of Rhizoma Steudnerae Henryanae scented tea processing method, the present invention passes through secondary Titian technique, secondary fermentation, polyphenols is made to be fully contacted with oxidase, under enzymatic catalysis, produce oxidation polymerization effect, produce more thearubigins, theaflavin, a portion caffeine, catechin and theaflavin complexation and become the complex of flavour deliciousness, make made Folium Camelliae sinensis flavour mellow, still give off a strong fragrance under long-time storage.
Description
Technical field
The invention belongs to Tea Processing technical field, especially Rhizoma Steudnerae Henryanae scented tea processing method.
Background technology
Black tea is the main teas of world's Tea Consumption, black tea be Chinese tradition six big teas (green tea, black tea, yellow tea,
One of Ramulus et Folium Mussaendae Pubescentis, oolong tea, postfermented tea), black tea originates from China, Ye Shi China second largest outlet teas.Black tea belongs to the teas that entirely ferments,
It is with bud two SANYE of Camellia sinensis as raw material, refines through typical process processes such as withering, knead (cutting), ferment, be dried and form,
Because it does dark brown pool and the millet paste after brewing based on redness, therefore named black tea.In recent years, along with expansion and the consumption in black tea market
The person's day by day intensification to black tea product degree of understanding, consumer is more and more diversified to the requirement of black tea quality, fragrant to black tea
Gas quality requirements the most day by day improves.
At present, the preparation technology of black tea there are numerous studies, if invention number is the CN201510438769.6 " preparation of black tea
Technique " in preparation process be: wither；Knead；Fermentation；Secondary shaping: shaping includes shaping A and shaping B, makes black tea molding；Stand
Cool: the fresh leaf after shaping is placed such as spreading for cooling in greenhouse；Titian: the black tea made is put into 6CTH6.0 perfuming machine for tea, this
Make use of traditional kneading, fermentation, stoving process prepares black tea, and the inside is more to pursue attractive in appearance in Folium Camelliae sinensis profile and ignore
Lifting to tea quality, can certainly will decrease on the color and luster in mouthfeel and after brewing.
Black tea belongs to fermentation class Folium Camelliae sinensis, and fermentation is the key operation forming black tea color qualitative characteristics, fermentation
Purpose is to make Polyphenols of Tea, aoxidizes under the promotion of enzyme, produces new thearubigins and theaflavin, but
Sweat is easy to exist incomplete problem of fermenting, thus causes that flavour is pained, fragrance is the best, color and luster is impure etc. and ask
Topic, it is low that this will directly result in economic benefit.
Summary of the invention
In order to solve above-mentioned technical problem, the present invention provides Rhizoma Steudnerae Henryanae scented tea processing method.
Specifically be achieved in that by fresh leaf through airing, rocking of green leaf, knead, secondary airing, fermentation, Titian, just baking, shaping,
Baking step processes, and also includes ferment in second time step between Titian and first baking step, goes back between shaping and baking step
Including secondary Titian step.
Above-mentioned airing: by fresh tea leaf pluck after, spread out, thickness is 2～4cm, airing to fresh leaf water content be 60～
65%.By the airing to fresh leaf, make moisture distribute, in state of slightly withering, the toughness of Folium Camelliae sinensis can be increased.
Above-mentioned fresh leaf is two leaves and a bud or the Folium Camelliae sinensis of a bud SANYE, by the harvesting to fresh leaf, plucks Polyphenols and contains
Measure high Folium Camelliae sinensis, under the oxidation of enzyme, more thearubigins can be produced, make tea color, mouthfeel more preferable.
Above-mentioned rocking of green leaf: by after airing Folium Camelliae sinensis load vibration machine, use interval rocking of green leaf mode, for the first time rocking of green leaf 40～
60min, after shutting down 5～10min, carries out secondary rocking of green leaf, and the time of secondary rocking of green leaf is 30～40min.By the rocking of green leaf to Folium Camelliae sinensis,
Making Folium Camelliae sinensis in state of slightly withering, increase the toughness of Folium Camelliae sinensis, grass gas goes down.
Above-mentioned kneads: described kneads, and the Folium Camelliae sinensis after rocking of green leaf is loaded kneading machine, first kneads 60～80min, shuts down 8
～15min, it being further continued for second time and knead, the time of kneading is 40～60min.Making leaf juice fully rub out by kneading, tea bar has viscous
Property, the enzymatic oxidation of polyphenol compound can be accelerated, broken cell rate, more than 95%, can increase soup colour saturation after brewing.
Above-mentioned secondary airing: being sprinkled water by ground or control to be 20～25 DEG C by temperature by the way of hair-dryer, the time is 2
～4h, spreading thickness is 3～5cm.So it is more beneficial in fresh leaf volatilization and the conversion of the chemical composition of aobvious grass gas, can improve
Become the purity of tea fragrance.
Above-mentioned fermentation: be by secondary airing after Folium Camelliae sinensis spread in fermenting cellar with the thickness of 6～10cm, fermenting cellar
Temperature controls at 22～28 DEG C, and relative humidity is 90～95%, and fermentation time is 2～4h.Fermentation is to form black tea color
The key operation of qualitative characteristics, makes Polyphenols of Tea by fermentation, aoxidizes under the promotion of enzyme, produces new
Thearubigins and theaflavin.
Above-mentioned Titian: be that the Folium Camelliae sinensis of fermented mistake is loaded fragrance extracting machine, maturation Rhizoma Steudnerae Henryanae is cut into slices with 1 piece/m2Ratio
Spreading on Folium Camelliae sinensis surface, the thickness of Rhizoma Steudnerae Henryanae section is 1～2cm, and Titian temperature is 80～100 DEG C, the Titian time 15～30min.
Cut into slices by adding Rhizoma Steudnerae Henryanae, during Titian, make the fragrance of Rhizoma Steudnerae Henryanae be dissolved in tea perfume (or spice)
Above-mentioned ferment in second time: the Folium Camelliae sinensis after Titian is spread at fermenting cellar with the thickness of 3～5cm, the temperature of fermenting cellar
At 23～26 DEG C, relative humidity under the conditions of 90～95%, ferment 60～100min.By the ferment in second time to Folium Camelliae sinensis, maximum
Limit by polyphenols enzymatic oxygen be melted into thearubigins, the quality making the color of Folium Camelliae sinensis is superior.
Above-mentioned first baking: be by ferment in second time after Folium Camelliae sinensis carry out just drying, temperature is 110～120 DEG C, dries to Folium Camelliae sinensis and contains
The water yield is 35～40%.By the first baking to Folium Camelliae sinensis, scatter and disappear part moisture content, more soft, conveniently carries out shaping as required.
Above-mentioned secondary Titian: be that shaping Folium Camelliae sinensis after complete is loaded fragrance extracting machine, by the section of maturation Rhizoma Steudnerae Henryanae with 2 pieces/m2
Ratio spread on Folium Camelliae sinensis surface, Rhizoma Steudnerae Henryanae section thickness 1～2cm, Titian temperature is 70～90 DEG C, the Titian time be 10～
15min.By the secondary Titian to Folium Camelliae sinensis, raw blue or green taste can be removed to a greater extent, inherently induce the fragrance of black tea,
Simultaneously because the addition of purple sweet potato chips, making the fragrance of Rhizoma Steudnerae Henryanae and the tea perfume (or spice) of black tea effectively mix, Folium Camelliae sinensis is in long-time storage
Still give off a strong fragrance after depositing.
Above-mentioned drying: being will to dry through the Folium Camelliae sinensis of secondary Titian, temperature is 125～135 DEG C, drying to Folium Camelliae sinensis contains
The water yield is 5～7%.The firepower foot when drying, the time is short, the most more can produce, effectively to remove grass gas, the tea making people pure and fresh
Fragrant.
In sum, beneficial effects of the present invention: black tea belongs to fermentation class Folium Camelliae sinensis, fermentation is to form black tea color product
The key operation of matter feature, leaf color is reddened by green by fermentation, forms black tea, red autumnal leaves, the quality characteristic of red soup.Leaf is being rubbed
Under sth. made by twisting effect, histiocyte membrane structure is destroyed, and saturating property increases, and makes polyphenols be fully contacted with oxidase, at enzymatic
Effect is lower produces oxidation polymerization effect, and other chemical compositions occur profound change the most accordingly, makes the Folium Camelliae sinensis of green produce red change, shape
Becoming the color, smell and taste quality of black tea, meanwhile, a part of caffeine, catechin become the complex that flavour is delicious with theaflavin complexation, from
And define black tea, red soup, red autumnal leaves and the qualitative characteristics of fragrant and sweet taste alcohol.
The Rhizoma Steudnerae Henryanae scented tea processing technique of the present invention, by the ferment in second time to fermenting cellar so that more polyphenols
Enzymatic oxidation reaction more abundant, the more thearubigins of generation, the color and luster making Folium Camelliae sinensis is superior, meanwhile, the two of fragrance extracting machine
Secondary Titian, can remove raw blue or green taste to a greater extent, and fundamentally induction tea is fragrant, makes under made Folium Camelliae sinensis long-time storage still fragrant
Gas is strong.
Detailed description of the invention
Below the detailed description of the invention of the present invention is described in further detail, but the invention is not limited in that these are real
Execute mode, any improvement on the present embodiment essence spirit or replacement, still fall within the claims in the present invention required for protection
Scope.
Embodiment 1
After the fresh tea leaf of two leaves and a bud or a bud SANYE being plucked, spreading out, thickness is 2cm, and airing to fresh leaf is aqueous
Amount is 60%.By the airing to fresh leaf, make moisture distribute, in state of slightly withering, the toughness of Folium Camelliae sinensis can be increased；After airing
Folium Camelliae sinensis load vibration machine, use the mode of interval rocking of green leaf, rocking of green leaf 40min for the first time, shut down after 5min, carry out secondary rocking of green leaf,
The time of secondary rocking of green leaf is 30min；Folium Camelliae sinensis after rocking of green leaf is loaded kneading machine, first kneads 60min, shut down 8min, be further continued for the
Secondary is kneaded, and the time of kneading is 40min；Tea spreading after kneading drives row secondary airing into, is sprinkled water by ground or dries
Temperature is controlled to be 20 DEG C by the mode of machine, and the time is 2h, and spreading thickness is 3cm；By the Folium Camelliae sinensis after secondary airing with the thickness of 6cm
Spreading in fermenting cellar, the temperature of fermenting cellar controls at 22 DEG C, and relative humidity is 90%, and fermentation time is 2h；By fermented mistake
Folium Camelliae sinensis load fragrance extracting machine, by maturation Rhizoma Steudnerae Henryanae section with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface, Rhizoma Steudnerae Henryanae section thickness exist
1cm；The Folium Camelliae sinensis of fermented mistake is loaded fragrance extracting machine, maturation Rhizoma Steudnerae Henryanae is cut into slices with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface, purple
The thickness of potato section is at 1cm, and Titian temperature is 80 DEG C, Titian time 15min；Folium Camelliae sinensis after Titian is spread with the thickness of 3cm
Carrying out ferment in second time at fermenting cellar, the temperature of fermenting cellar is at 23 DEG C, and relative humidity is under the conditions of 90%, and ferment 60min；By secondary
The Folium Camelliae sinensis of fermentation carries out just drying, and temperature is 110 DEG C, and drying to water content of tea is 35%；Folium Camelliae sinensis after just drying is as required
Carry out shaping process；Shaping Folium Camelliae sinensis after complete is loaded fragrance extracting machine and carries out secondary Titian, maturation Rhizoma Steudnerae Henryanae is cut into slices with 2 pieces/m2
Ratio spread on Folium Camelliae sinensis surface, the thickness of Rhizoma Steudnerae Henryanae section is 70 DEG C in 1cm, secondary Titian temperature, and the secondary Titian time is
10min；Being dried by Folium Camelliae sinensis after secondary Titian, temperature is 125 DEG C, and drying to water content of tea is 5%.
Embodiment 2
After the fresh tea leaf of two leaves and a bud or a bud SANYE being plucked, spreading out, thickness is 4cm, and airing to fresh leaf is aqueous
Amount is 65%.By the airing to fresh leaf, make moisture distribute, in state of slightly withering, the toughness of Folium Camelliae sinensis can be increased；After airing
Folium Camelliae sinensis load vibration machine, use the mode of interval rocking of green leaf, rocking of green leaf 60min for the first time, shut down after 10min, carry out secondary rocking of green leaf,
The time of secondary rocking of green leaf is 40min；Folium Camelliae sinensis after rocking of green leaf is loaded kneading machine, first kneads 80min, shut down 15min, be further continued for the
Secondary is kneaded, and the time of kneading is 60min；Tea spreading after kneading drives row secondary airing into, is sprinkled water by ground or dries
Temperature is controlled to be 25 DEG C by the mode of machine, and the time is 4h, and spreading thickness is 5cm；By the Folium Camelliae sinensis after secondary airing with the thickness of 10cm
Degree spreads in fermenting cellar, and the temperature of fermenting cellar controls at 28 DEG C, and relative humidity is 95%, and fermentation time is 4h；By fermented
The Folium Camelliae sinensis crossed loads fragrance extracting machine, cuts into slices maturation Rhizoma Steudnerae Henryanae with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface, Rhizoma Steudnerae Henryanae section thickness
At 2cm；The Folium Camelliae sinensis of fermented mistake is loaded fragrance extracting machine, maturation Rhizoma Steudnerae Henryanae is cut into slices with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface,
The thickness of Rhizoma Steudnerae Henryanae section is at 2cm, and Titian temperature is 100 DEG C, Titian time 30min；Folium Camelliae sinensis after Titian is spread out with the thickness of 5cm
Being placed on fermenting cellar, the temperature of fermenting cellar is at 26 DEG C, and relative humidity is under the conditions of 95%, and ferment 100min；By the tea of ferment in second time
Leaf carries out just drying, and temperature is 120 DEG C, and drying to water content of tea is 40%；Folium Camelliae sinensis after just drying carries out shaping as required
Process；Shaping Folium Camelliae sinensis after complete is loaded fragrance extracting machine, maturation Rhizoma Steudnerae Henryanae is cut into slices with 2 pieces/m2Ratio spread on Folium Camelliae sinensis surface,
The thickness of Rhizoma Steudnerae Henryanae section is at 2cm, and Titian temperature is 90 DEG C, and the Titian time is 15min；Folium Camelliae sinensis after secondary Titian is dried
Dry, temperature is 135 DEG C, and drying to water content of tea is 7%.
Embodiment 3
After the fresh tea leaf of two leaves and a bud or a bud SANYE being plucked, spreading out, thickness is 3cm, and airing to fresh leaf is aqueous
Amount is 63%.By the airing to fresh leaf, make moisture distribute, in state of slightly withering, the toughness of Folium Camelliae sinensis can be increased；After airing
Folium Camelliae sinensis load vibration machine, use the mode of interval rocking of green leaf, rocking of green leaf 50min for the first time, shut down after 8min, carry out secondary rocking of green leaf,
The time of secondary rocking of green leaf is 35min；Folium Camelliae sinensis after rocking of green leaf is loaded kneading machine, first kneads 70min, shut down 12min, be further continued for the
Secondary is kneaded, and the time of kneading is 50min；Tea spreading after kneading drives row secondary airing into, is sprinkled water by ground or dries
Temperature is controlled to be 22 DEG C by the mode of machine, and the time is 3h, and spreading thickness is 4cm；By the Folium Camelliae sinensis after secondary airing with the thickness of 8cm
Spreading in fermenting cellar, the temperature of fermenting cellar controls at 25 DEG C, and relative humidity is 92%, and fermentation time is 3h；By fermented mistake
Folium Camelliae sinensis load fragrance extracting machine, by maturation Rhizoma Steudnerae Henryanae section with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface, Rhizoma Steudnerae Henryanae section thickness exist
1.5cm；The Folium Camelliae sinensis of fermented mistake is loaded fragrance extracting machine, maturation Rhizoma Steudnerae Henryanae is cut into slices with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface,
The thickness of Rhizoma Steudnerae Henryanae section is at 1.5cm, and Titian temperature is 90 DEG C, Titian time 20min；By the Folium Camelliae sinensis after Titian with the thickness of 4cm
Spreading at fermenting cellar, the temperature of fermenting cellar is at 25 DEG C, and relative humidity is under the conditions of 93%, and ferment 80min；By the tea of ferment in second time
Leaf carries out just drying, and temperature is 115 DEG C, and drying to water content of tea is 38%；Folium Camelliae sinensis after just drying carries out shaping as required
Process；Shaping Folium Camelliae sinensis after complete is loaded fragrance extracting machine, maturation Rhizoma Steudnerae Henryanae is cut into slices with 2 pieces/m2Ratio spread on Folium Camelliae sinensis surface,
The thickness of Rhizoma Steudnerae Henryanae section is at 1.5cm, and Titian temperature is 80 DEG C, and the Titian time is 12min；Folium Camelliae sinensis after secondary Titian is dried
Dry, temperature is 130 DEG C, and drying to water content of tea is 6%.
Embodiment 4
After the fresh tea leaf of two leaves and a bud or a bud SANYE being plucked, spreading out, thickness is 4cm, and airing to fresh leaf is aqueous
Amount is 60%.By the airing to fresh leaf, make moisture distribute, in state of slightly withering, the toughness of Folium Camelliae sinensis can be increased；After airing
Folium Camelliae sinensis load vibration machine, use the mode of interval rocking of green leaf, rocking of green leaf 60min for the first time, shut down after 10min, carry out secondary rocking of green leaf,
The time of secondary rocking of green leaf is 30min；Folium Camelliae sinensis after rocking of green leaf is loaded kneading machine, first kneads 60min, shut down 12min, be further continued for the
Secondary is kneaded, and the time of kneading is 60min；Tea spreading after kneading drives row secondary airing into, is sprinkled water by ground or dries
Temperature is controlled to be 20 DEG C by the mode of machine, and the time is 4h, and spreading thickness is 4cm；By the Folium Camelliae sinensis after secondary airing with the thickness of 7cm
Spreading in fermenting cellar, the temperature of fermenting cellar controls at 26 DEG C, and relative humidity is 93%, and fermentation time is 4h；By fermented mistake
Folium Camelliae sinensis load fragrance extracting machine, by maturation Rhizoma Steudnerae Henryanae section with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface, Rhizoma Steudnerae Henryanae section thickness exist
2cm；The Folium Camelliae sinensis of fermented mistake is loaded fragrance extracting machine, maturation Rhizoma Steudnerae Henryanae is cut into slices with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface, purple
The thickness of potato section is at 2cm, and Titian temperature is 80 DEG C, Titian time 15min；Folium Camelliae sinensis after Titian is spread with the thickness of 5cm
At fermenting cellar, the temperature of fermenting cellar is at 26 DEG C, and relative humidity is under the conditions of 90%, and ferment 100min；By the Folium Camelliae sinensis of ferment in second time
Carrying out just drying, temperature is 110 DEG C, and drying to water content of tea is 40%；Folium Camelliae sinensis after just drying is carried out at shaping as required
Reason；Shaping Folium Camelliae sinensis after complete is loaded fragrance extracting machine, maturation Rhizoma Steudnerae Henryanae is cut into slices with 2 pieces/m2Ratio spread on Folium Camelliae sinensis surface, purple
The thickness of potato section is at 2cm, and Titian temperature is 70 DEG C, and the Titian time is 15min；Folium Camelliae sinensis after secondary Titian is dried,
Temperature is 135 DEG C, and drying to water content of tea is 5%.
Embodiment 5
After the fresh tea leaf of two leaves and a bud or a bud SANYE being plucked, spreading out, thickness is 2cm, and airing to fresh leaf is aqueous
Amount is 65%.By the airing to fresh leaf, make moisture distribute, in state of slightly withering, the toughness of Folium Camelliae sinensis can be increased；After airing
Folium Camelliae sinensis load vibration machine, use the mode of interval rocking of green leaf, rocking of green leaf 60min for the first time, shut down after 5min, carry out secondary rocking of green leaf,
The time of secondary rocking of green leaf is 40min；Folium Camelliae sinensis after rocking of green leaf is loaded kneading machine, first kneads 60min, shut down 15min, be further continued for the
Secondary is kneaded, and the time of kneading is 40min；Tea spreading after kneading drives row secondary airing into, is sprinkled water by ground or dries
Temperature is controlled to be 20 DEG C by the mode of machine, and the time is 4h, and spreading thickness is 3cm；By the Folium Camelliae sinensis after secondary airing with the thickness of 10cm
Degree spreads in fermenting cellar, and the temperature of fermenting cellar controls at 28 DEG C, and relative humidity is 90%, and fermentation time is 4h；By fermented
The Folium Camelliae sinensis crossed loads fragrance extracting machine, cuts into slices maturation Rhizoma Steudnerae Henryanae with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface, Rhizoma Steudnerae Henryanae section thickness
At 1cm；The Folium Camelliae sinensis of fermented mistake is loaded fragrance extracting machine, maturation Rhizoma Steudnerae Henryanae is cut into slices with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface,
The thickness of Rhizoma Steudnerae Henryanae section is at 2cm, and Titian temperature is 100 DEG C, Titian time 25min；Folium Camelliae sinensis after Titian is spread out with the thickness of 4cm
Being placed on fermenting cellar, the temperature of fermenting cellar is at 26 DEG C, and relative humidity is under the conditions of 90%, and ferment 60min；By the Folium Camelliae sinensis of ferment in second time
Carrying out just drying, temperature is 110 DEG C, and drying to water content of tea is 40%；Folium Camelliae sinensis after just drying is carried out at shaping as required
Reason；Shaping Folium Camelliae sinensis after complete is loaded fragrance extracting machine, maturation Rhizoma Steudnerae Henryanae is cut into slices with 2 pieces/m2Ratio spread on Folium Camelliae sinensis surface, purple
The thickness of potato section is at 2cm, and Titian temperature is 90 DEG C, and the Titian time is 10min；Folium Camelliae sinensis after secondary Titian is dried,
Temperature is 130 DEG C, and drying to water content of tea is 7%.
Embodiment 1～5 all can now select embodiment 1 as experimental subject as experimental subject.
Comparative example 1: on the basis of embodiment 1, removes the step of ferment in second time, by direct for the Folium Camelliae sinensis through Titian step
Enter and just dry step.
Comparative example 2: on the basis of embodiment 1, removes the step of secondary Titian, by direct for the Folium Camelliae sinensis after shaping
Enter baking step.
Comparative example 3: on the basis of embodiment 1, changes the temperature of ferment in second time, and temperature is 22 DEG C.
Comparative example 4: on the basis of embodiment 1, changes the temperature of ferment in second time, and temperature is 27 DEG C.
Comparative example 5: on the basis of embodiment 1, changes the relative humidity of ferment in second time, and relative humidity is 88%.
Comparative example 6: on the basis of embodiment 1, changes the relative humidity of ferment in second time, and relative humidity is 96%.
Comparative example 7: on the basis of embodiment 1, changes the time of ferment in second time, and the time is 50min.
Comparative example 8: on the basis of embodiment 1, changes the time of ferment in second time, and the time is 110min.
Comparative example 9: on the basis of embodiment 1, changes the time of secondary Titian, and the time is 8min.
Comparative example 10: on the basis of embodiment 1, changes the time of secondary Titian, and the time is 16min.
Comparative example 11: on the basis of embodiment 1, changes the temperature of secondary Titian, and temperature is 60.
Comparative example 12: on the basis of embodiment 1, changes the temperature of secondary Titian, and temperature is 100min.
Comparative example 13: on the basis of comparative example 3, changes time and the relative humidity of ferment in second time, and the time is 50min,
Relative humidity is 88%.
Comparative example 14: on the basis of comparative example 3, changes temperature and the relative humidity of ferment in second time, and temperature is 11min,
Relative humidity is 96%.
Comparative example 15: on the basis of comparative example 3, changes time and the relative humidity of ferment in second time, and the time is 50min,
Relative humidity is 88%.
Comparative example 16: on the basis of embodiment 10, changes the temperature of secondary Titian, and temperature is 60 DEG C.
Comparative example 17: on the basis of embodiment 10, changes the temperature of secondary Titian, and temperature is 90 DEG C.
1, with or without the impact on product of the ferment in second time step, as shown in table 1
1) contrast object: embodiment 1, comparative example 1
Table 1
| Contrast object | Mouthfeel | Color and luster |
| Embodiment 1 | Flavour is pure and dense, and fragrance is strong | The rich and gaudy glow of soup color |
| Comparative example 1 | Flavour is the most astringent | Soup color is light red, and color and luster is impure |
In sum, ferment as the key operation preparing black tea, essential, and the quality of black tea depends on congo red
Cellulose content number, and simple one time fermentation will fully make polyphenols be converted into thearubigins, be impossible, because of headed by
Secondary fermentation time is short, and the material of generation is based on theaflavin, and fermentation time is long, and the material of generation, based on abrownin, wants to make
The material produced, based on thearubigins, makes superior black tea tea product, and the effect of ferment in second time is just particularly important.
2, with or without the impact on product of the secondary Titian step, as shown in table 2
1) contrast object: embodiment 1, comparative example 2
Table 2
| Contrast object | Store 10 months | Store 20 months |
| Embodiment 1 | Give off a strong fragrance | Give off a strong fragrance |
| Comparative example 2 | Give off a strong fragrance | Fragrance is the most thin out |
In sum, wanting to prepare the lasting high-quality slender joss stick class Folium Camelliae sinensis that gives off a strong fragrance, simple is can not by a Titian step
Realizing, because first during Titian, the time is short, Titian is incomplete, and the storage time is the longest, overlong time, crosses Titian, produces
The cigarette smell of burning, so secondary Titian is particularly important.
3, the state modulator of ferment in second time
1) contrast object: embodiment 1, comparative example 3, comparative example 4 are a group, contrasts the ferment in second time temperature shadow to Folium Camelliae sinensis
Ring, as shown in table 3；Embodiment 1, comparative example 5, comparative example 6 are one group, contrast the impact on Folium Camelliae sinensis of the ferment in second time relative humidity,
As shown in table 4；Embodiment 1, comparative example 7, comparative example 8 are one group, contrast the impact on Folium Camelliae sinensis of the ferment in second time time, such as table 5 institute
Show；Comparative example 3, comparative example 13, comparative example 14, comparative example 15, contrast ferment in second time time, temperature, and relative humidity changes tea
The impact of leaf, as shown in table 6.
Table 3
Table 4
Table 5
Table 6
| Contrast object | Mouthfeel | Color and luster |
| Comparative example 3 | There is a strand light raw blue or green taste, pained | In dark brown pool glow, soup color is light red |
| Comparative example 13 | Bitter taste | In dark brown pool glow, soup color is light red |
| Comparative example 14 | Slightly pained | Dry dark brown pool glow, soup color is light red |
| Comparative example 15 | Slight bitter taste | In dark brown pool glow, soup color is light red |
Shown in sum up, ferment in second time has an optimal fermentation time, relative humidity, temperature, because under this condition,
The material produced based on thearubigins amount, does not reaches material that the reaction condition of ferment in second time produces based on theaflavin, causes
Soup color color and luster is light red, exceedes the reaction condition of the ferment in second time of embodiment 1, produces and makes the material with abrownin to be more
Main, may result in soup color and there is the situation of obfuscation.
4: the state modulator of secondary Titian
1) contrast object: embodiment 1, comparative example 9,10 are a group, contrasts the impact on Folium Camelliae sinensis of the secondary Titian time, such as table
Shown in 7；Embodiment 1, comparative example 11,12 are one group, contrast the impact on Folium Camelliae sinensis of the secondary Titian temperature, as shown in table 8；Comparative example
10, comparative example 16, comparative example 17 are one group, and contrast secondary Titian temperature, time change the impact on Folium Camelliae sinensis, as shown in table 9.
Table 7
Table 8
Table 9
| Contrast object | Store 6 months | Store 15 months | Store 20 months |
| Comparative example 10 | Give off a strong fragrance | Fragrance is thin out | There is no fragrance |
| Comparative example 16 | Give off a strong fragrance | Fragrance is thin out | There is no fragrance |
| Comparative example 17 | Give off a strong fragrance | Fragrance is thin out | There is no fragrance |
Shown in sum up, secondary Titian has an optimal Titian time, and Titian temperature, by carrying of first time fragrance extracting machine
Perfume (or spice), part is excessive containing fragrant composition, then by second time Titian, reaches abundant Titian, and the time, short temperature was low, and Titian is insufficient, protected
Time of depositing is the longest, and fragrance is light, and time long temperature is high, produces Titian phenomenon, with the cigarette smell of burning.
Claims (9)
1. Rhizoma Steudnerae Henryanae scented tea processing method, comprises the following steps: airing, rocking of green leaf, kneads, secondary airing, fermentation, Titian, just dry, do
Shape, drying, it is characterised in that Titian and just drying also include between step ferment in second time step, shaping and baking step it
Between also include secondary Titian step.
Rhizoma Steudnerae Henryanae scented tea processing method the most according to claim 1, it is characterised in that described airing is fresh tea leaf to be adopted
After plucking, spreading out, thickness is 2～4cm, and the water content of airing to fresh leaf is 60～65%.
Rhizoma Steudnerae Henryanae scented tea processing method the most according to claim 2, it is characterised in that described fresh tea leaf is two leaves and a bud
Or a bud SANYE.
Rhizoma Steudnerae Henryanae scented tea processing method the most according to claim 1, it is characterised in that described rocking of green leaf, the tea after withering
Leaf loads vibration machine, and rocking of green leaf uses the mode of interval rocking of green leaf, rocking of green leaf 40～60min for the first time, after shutting down 5～10min, carries out two
Secondary rocking of green leaf, the time of secondary rocking of green leaf is 30～40min.
Rhizoma Steudnerae Henryanae scented tea processing method the most according to claim 1, it is characterised in that described kneads, by the tea after rocking of green leaf
Leaf loads kneading machine, first kneads 60～80min, shuts down 8～15min, is further continued for second time and kneads, the time of kneading be 40～
60min。
Rhizoma Steudnerae Henryanae scented tea processing method the most according to claim 1, it is characterised in that described secondary airing, temperature be 20～
25 DEG C, the time is 2～4h, and spreading thickness is 3～5cm.
Rhizoma Steudnerae Henryanae scented tea processing method the most according to claim 1, it is characterised in that described fermentation, after secondary airing
Folium Camelliae sinensis spreads in fermenting cellar with the thickness of 6～10cm, and the temperature of fermenting cellar controls at 22～28 DEG C, relative humidity 90～
95%, fermentation time is 2～4h；Described ferment in second time, spreads at fermenting cellar by the Folium Camelliae sinensis after Titian with the thickness of 3～5cm,
The temperature of fermenting cellar at 23～26 DEG C, relative humidity under the conditions of 90～95%, ferment 60～100min.
Rhizoma Steudnerae Henryanae scented tea processing method the most according to claim 1, it is characterised in that described Titian, by fermented mistake
Folium Camelliae sinensis loads fragrance extracting machine, cuts into slices maturation Rhizoma Steudnerae Henryanae with 1 piece/m2Ratio spread on Folium Camelliae sinensis surface, the thickness of Rhizoma Steudnerae Henryanae section 1～
2cm, Titian temperature is 80～100 DEG C, the Titian time 15～30min；Described secondary Titian, loads shaping Folium Camelliae sinensis after complete
Fragrance extracting machine, cuts into slices maturation Rhizoma Steudnerae Henryanae with 2 pieces/m2Ratio spread on Folium Camelliae sinensis surface, Rhizoma Steudnerae Henryanae section thickness 1～2cm, Titian
Temperature is 70～90 DEG C, and the Titian time is 10～15min.
Rhizoma Steudnerae Henryanae scented tea processing method the most according to claim 1, it is characterised in that described first baking, temperature be 110～
120 DEG C, dry to water content of tea be 35～40%, dry temperature be 125～135 DEG C, dry to water content of tea be 5～
7%.
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| CN112293538A (en) * | 2020-08-21 | 2021-02-02 | 湖南藤茶阁茶业有限责任公司 | Vine tea making method and vine tea |
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| CN101664083A (en) * | 2009-09-15 | 2010-03-10 | 华南师范大学 | Preparation method of semi-fermented tea |
| CN104886288A (en) * | 2015-06-24 | 2015-09-09 | 贵州怡壶春生态茶业有限公司 | Honey-aroma type congou black tea processing method |
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| CN101513214A (en) * | 2009-02-19 | 2009-08-26 | 福建仙洋洋食品科技有限公司 | Jasmine tea and preparation method thereof |
| CN101664083A (en) * | 2009-09-15 | 2010-03-10 | 华南师范大学 | Preparation method of semi-fermented tea |
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