CN106212753A - A kind of processing technique of black tea - Google Patents
A kind of processing technique of black tea Download PDFInfo
- Publication number
- CN106212753A CN106212753A CN201610702324.9A CN201610702324A CN106212753A CN 106212753 A CN106212753 A CN 106212753A CN 201610702324 A CN201610702324 A CN 201610702324A CN 106212753 A CN106212753 A CN 106212753A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- leaf
- tea
- time
- black tea
- 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.)
- Pending
Links
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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
Abstract
The invention provides the processing technique of a kind of black tea, belong to processing field of tea leaves, including material choice and harvesting, tunes that wither, knead, cellulose treatment, fermentation, compound enzyme process, be dried, color selects and slug removing step.The black tea color and luster Wu Run that processing method of the present invention obtains, gold milli appears, and soup color is red gorgeous bright, fragrant and sweet high-purity, flavour alcohol is felt well back sweet, and Radix Phyllagathis fordii is bright fresh and alive, even neat complete, and dry tea profile is straight and upright sturdy, millet paste color and luster glow, fragrance is strong fragrant and sweet, and soup color is rich and gaudy and glow, fresh taste and dense.
Description
Technical field
The invention belongs to processing field of tea leaves, particularly relate to the processing technique of a kind of black tea.
Background technology
Black tea, English is Black tea.Black tea there occurs the change centered by tea polyphenols enzymatic oxidation in the course of processing
Learning reaction, the chemical composition change in fresh leaf is relatively big, and tea polyphenols reduces more than 90%, creates theaflavin, thearubigins etc. and newly becomes
Point.Aroma substance substantially increases than fresh leaf.So black tea has black tea, red soup, red autumnal leaves and the feature of fragrant and sweet taste alcohol.China's black tea
Kind is the most famous with keemun black tea, for the second largest teas of China.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the processing technique of a kind of black tea.
The present invention is achieved by the following technical programs.
The processing technique of a kind of black tea, comprises the following steps:
1) material choice and harvesting
Picking up from nuisanceless Ecological Tea Gardens, standard of plucking is to open up at the beginning of bud one leaf, and bud-leaf length 2.5cm, bud-leaf is complete, even
Together, without purple leaf, fish leaf, disease pest leaf；
2) wither tune
3) knead
Withering leaf is filled rub barrel, and sky rubs 30～60min, and then light kneadding twists with the fingers 10～30min, weight knead 20～
50min, sky goes out tea after rubbing 3～10min；
4) cellulose treatment
In Folium Camelliae sinensis, add 0.1～the cellulase of 2%, after mix homogeneously, process in the environment of 20～30 DEG C 2～
5h；
5) fermentation
6) compound enzyme processes
In Folium Camelliae sinensis, add 0.1～the compound enzyme of 0.5%, after mix homogeneously, process in the environment of 20～30 DEG C 2～
5h；
7) it is dried
It is dried with Folium Camelliae sinensis automatic drier, controls temperature 80 DEG C, drying time 20min, stack while hot after drying every time
1h, dries 3 times continuously, is dried to water content 6%, cases while hot.
8) color choosing: remove green and yellow tea with tea color sorter choosing；Monolithic is removed with winnower；
9) slagging-off: with manually picking decontamination and the Folium Camelliae sinensis not corresponded with product appearance quality.
Further, described fermentation is divided into three fermentations:
A, for the first time fermentation temperature are 30～35 DEG C, and relative humidity is 80～85%, and fermentation time is 3～5h；In fermentation
Previous hour for aerobic fermentation, be anaerobic fermentation afterwards；
B, second time fermentation, fermentation temperature is 3～8 DEG C, and relative humidity is 50～60%, and fermentation time is 20～100h；
C, third time fermentation, fermentation temperature is 20～25 DEG C, relative humidity 70～75%, and fermentation time is 2～8h.
Further, described wither for: Folium Camelliae sinensis is refrigerated to-5～-10 DEG C, and keeps 10～50min, be subsequently placed in
Wither at a temperature of 40～45 DEG C, wither 30～50min.
Further, described compound enzyme is pectase and the cellulase of 30% of 70%.
The beneficial effects of the present invention is: the black tea color and luster Wu Run that processing method of the present invention obtains, gold milli appears, Tang Sehong
Gorgeous bright, fragrant and sweet high-purity, flavour alcohol is felt well back sweet, and Radix Phyllagathis fordii is bright fresh and alive, even neat complete, and dry tea profile is straight and upright sturdy, millet paste color and luster
Glow, fragrance is strong fragrant and sweet, and soup color is rich and gaudy and glow, fresh taste and dense.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
Present embodiments provide the processing technique of a kind of black tea, comprise the following steps:
1) material choice and harvesting
Picking up from nuisanceless Ecological Tea Gardens, standard of plucking is to open up at the beginning of bud one leaf, and bud-leaf length 2.5cm, bud-leaf is complete, even
Together, without purple leaf, fish leaf, disease pest leaf；
2) wither tune
Folium Camelliae sinensis being refrigerated to-5 DEG C, and keeps 10min, be subsequently placed at a temperature of 40 DEG C and wither, wither 30min；
3) knead
Withering leaf is filled rub barrel, and sky rubs 30min, and then 10min is twisted with the fingers in light kneadding, and weight kneads 20min, after sky rubs 3min
Go out tea；
4) cellulose treatment
In Folium Camelliae sinensis, add the cellulase of 0.1%, after mix homogeneously, in the environment of 20 DEG C, process 2h；
5) fermentation
It is divided into three fermentations:
A, for the first time fermentation temperature are 30 DEG C, and relative humidity is 80%, and fermentation time is 3～5h；Previous in fermentation
Hour for aerobic fermentation, it is anaerobic fermentation afterwards；
B, second time fermentation, fermentation temperature is 3 DEG C, and relative humidity is 50%, and fermentation time is 20h；
C, third time fermentation, fermentation temperature is 20 DEG C, relative humidity 70%, and fermentation time is 2h；
6) compound enzyme processes
In Folium Camelliae sinensis, add the compound enzyme of 0.1%, after mix homogeneously, in the environment of 20 DEG C, process 2h；Described is compound
Enzyme is pectase and the cellulase of 30% of 70%；
7) it is dried
It is dried with Folium Camelliae sinensis automatic drier, controls temperature 80 DEG C, drying time 20min, stack while hot after drying every time
1h, dries 3 times continuously, is dried to water content 6%, cases while hot.
8) color choosing: remove green and yellow tea with tea color sorter choosing；Monolithic is removed with winnower；
9) slagging-off: with manually picking decontamination and the Folium Camelliae sinensis not corresponded with product appearance quality.
Embodiment two
Present embodiments provide the processing technique of a kind of black tea, comprise the following steps:
1) material choice and harvesting
Picking up from nuisanceless Ecological Tea Gardens, standard of plucking is to open up at the beginning of bud one leaf, and bud-leaf length 2.5cm, bud-leaf is complete, even
Together, without purple leaf, fish leaf, disease pest leaf；
2) wither tune
Folium Camelliae sinensis being refrigerated to-10 DEG C, and keeps 50min, be subsequently placed at a temperature of 45 DEG C and wither, wither 50min；
3) knead
Withering leaf is filled rub barrel, and sky rubs 360min, and then 30min is twisted with the fingers in light kneadding, and weight kneads 50min, and sky rubs 10min
After go out tea；
4) cellulose treatment
In Folium Camelliae sinensis, add the cellulase of 2%, after mix homogeneously, in the environment of 30 DEG C, process 5h；
5) fermentation
It is divided into three fermentations:
A, for the first time fermentation temperature are 35 DEG C, and relative humidity is 85%, and fermentation time is 5h；In fermentation previous hour
For aerobic fermentation, it is anaerobic fermentation afterwards；
B, second time fermentation, fermentation temperature is 8 DEG C, and relative humidity is 60%, and fermentation time is 100h；
C, third time fermentation, fermentation temperature is 25 DEG C, relative humidity 75%, and fermentation time is 8h；
6) compound enzyme processes
In Folium Camelliae sinensis, add the compound enzyme of 0.5%, after mix homogeneously, in the environment of 30 DEG C, process 5h；Described is compound
Enzyme is pectase and the cellulase of 30% of 70%；
7) it is dried
It is dried with Folium Camelliae sinensis automatic drier, controls temperature 80 DEG C, drying time 20min, stack while hot after drying every time
1h, dries 3 times continuously, is dried to water content 6%, cases while hot.
8) color choosing: remove green and yellow tea with tea color sorter choosing；Monolithic is removed with winnower；
9) slagging-off: with manually picking decontamination and the Folium Camelliae sinensis not corresponded with product appearance quality.
Embodiment three
Present embodiments provide the processing technique of a kind of black tea, comprise the following steps:
1) material choice and harvesting
Picking up from nuisanceless Ecological Tea Gardens, standard of plucking is to open up at the beginning of bud one leaf, and bud-leaf length 2.5cm, bud-leaf is complete, even
Together, without purple leaf, fish leaf, disease pest leaf；
2) wither tune
Folium Camelliae sinensis being refrigerated to-8 DEG C, and keeps 30min, be subsequently placed at a temperature of 42 DEG C and wither, wither 40min；
3) knead
Withering leaf is filled rub barrel, and sky rubs 45min, and then 20min is twisted with the fingers in light kneadding, and weight kneads 35min, after sky rubs 7min
Go out tea；
4) cellulose treatment
In Folium Camelliae sinensis, add the cellulase of 1%, after mix homogeneously, in the environment of 25 DEG C, process 4h；
5) fermentation
It is divided into three fermentations:
A, for the first time fermentation temperature are 33 DEG C, and relative humidity is 82%, and fermentation time is 3～5h；Previous in fermentation
Hour for aerobic fermentation, it is anaerobic fermentation afterwards；
B, second time fermentation, fermentation temperature is 5 DEG C, and relative humidity is 55%, and fermentation time is 50h；
C, third time fermentation, fermentation temperature is 23 DEG C, relative humidity 73%, and fermentation time is 6h；
6) compound enzyme processes
In Folium Camelliae sinensis, add the compound enzyme of 0.4%, after mix homogeneously, in the environment of 25 DEG C, process 4h；Described is compound
Enzyme is pectase and the cellulase of 30% of 70%；
7) it is dried
It is dried with Folium Camelliae sinensis automatic drier, controls temperature 80 DEG C, drying time 20min, stack while hot after drying every time
1h, dries 3 times continuously, is dried to water content 6%, cases while hot.
8) color choosing: remove green and yellow tea with tea color sorter choosing；Monolithic is removed with winnower；
9) slagging-off: with manually picking decontamination and the Folium Camelliae sinensis not corresponded with product appearance quality.
Claims (4)
1. the processing technique of a black tea, it is characterised in that comprise the following steps:
1) material choice and harvesting
Picking up from nuisanceless Ecological Tea Gardens, standard of plucking is to open up at the beginning of bud one leaf, and bud-leaf length 2.5cm, bud-leaf is complete, even together, nothing
Purple leaf, fish leaf, disease pest leaf；
2) wither tune
3) knead
Withering leaf is filled rub barrel, and sky rubs 30～60min, and then light kneadding twists with the fingers 10～30min, and weight kneads 20～50min, sky
Tea is gone out after rubbing 3～10min；
4) cellulose treatment
Addition 0.1～the cellulase of 2% in Folium Camelliae sinensis, after mix homogeneously, process 2～5h in the environment of 20～30 DEG C；
5) fermentation
6) compound enzyme processes
Addition 0.1～the compound enzyme of 0.5% in Folium Camelliae sinensis, after mix homogeneously, process 2～5h in the environment of 20～30 DEG C；
7) it is dried
It is dried with Folium Camelliae sinensis automatic drier, controls temperature 80 DEG C, drying time 20min, after drying, stack 1h while hot every time, even
Continuous baking 3 times, is dried to water content 6%, cases while hot.
8) color choosing: remove green and yellow tea with tea color sorter choosing；Monolithic is removed with winnower；
9) slagging-off: with manually picking decontamination and the Folium Camelliae sinensis not corresponded with product appearance quality.
2. the processing technique of black tea as claimed in claim 1, it is characterised in that: described fermentation is divided into three fermentations:
A, for the first time fermentation temperature are 30～35 DEG C, and relative humidity is 80～85%, and fermentation time is 3～5h；Before in fermentation
One hour is aerobic fermentation, is anaerobic fermentation afterwards；
B, second time fermentation, fermentation temperature is 3～8 DEG C, and relative humidity is 50～60%, and fermentation time is 20～100h；
C, third time fermentation, fermentation temperature is 20～25 DEG C, relative humidity 70～75%, and fermentation time is 2～8h.
3. the processing technique of black tea as claimed in claim 1, it is characterised in that: described wither for: Folium Camelliae sinensis is refrigerated to-5
～-10 DEG C, and keep 10～50min, be subsequently placed at a temperature of 40～45 DEG C and wither, wither 30～50min.
4. the processing technique of black tea as claimed in claim 1, it is characterised in that: described compound enzyme be 70% pectase and
The cellulase of 30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610702324.9A CN106212753A (en) | 2016-08-22 | 2016-08-22 | A kind of processing technique of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610702324.9A CN106212753A (en) | 2016-08-22 | 2016-08-22 | A kind of processing technique of black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106212753A true CN106212753A (en) | 2016-12-14 |
Family
ID=57553086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610702324.9A Pending CN106212753A (en) | 2016-08-22 | 2016-08-22 | A kind of processing technique of black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106212753A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107860740A (en) * | 2017-12-08 | 2018-03-30 | 中国农业科学院茶叶研究所 | A kind of evaluation method of the fermentation of black tea quality based on near-infrared spectrum technique |
| CN109984218A (en) * | 2018-09-28 | 2019-07-09 | 黄山小罐茶业有限公司 | A kind of production method of canister black tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687778A (en) * | 2011-03-24 | 2012-09-26 | 湖北太阳峰生物科技有限公司 | Preparation method of eucommia black tea powder |
| CN103564075A (en) * | 2013-08-28 | 2014-02-12 | 中华全国供销合作总社杭州茶叶研究所 | Preparation process for high-quality instant red tea |
| CN103766553A (en) * | 2014-01-28 | 2014-05-07 | 利川市多仁多实业有限公司 | Fermented astringency-removed lysimachia davurica tea and preparation method thereof |
| CN105325588A (en) * | 2015-11-30 | 2016-02-17 | 普定县青源茶叶专业合作社 | Processing technology of black tea |
| CN105394252A (en) * | 2015-12-30 | 2016-03-16 | 胡广 | Anti-cancer and cancer-preventing probiotic-fermented tea |
| CN105410209A (en) * | 2015-11-25 | 2016-03-23 | 德清三叶食品有限公司 | Processing method of Mengshan mountaintop light purple bud tea |
-
2016
- 2016-08-22 CN CN201610702324.9A patent/CN106212753A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687778A (en) * | 2011-03-24 | 2012-09-26 | 湖北太阳峰生物科技有限公司 | Preparation method of eucommia black tea powder |
| CN103564075A (en) * | 2013-08-28 | 2014-02-12 | 中华全国供销合作总社杭州茶叶研究所 | Preparation process for high-quality instant red tea |
| CN103766553A (en) * | 2014-01-28 | 2014-05-07 | 利川市多仁多实业有限公司 | Fermented astringency-removed lysimachia davurica tea and preparation method thereof |
| CN105410209A (en) * | 2015-11-25 | 2016-03-23 | 德清三叶食品有限公司 | Processing method of Mengshan mountaintop light purple bud tea |
| CN105325588A (en) * | 2015-11-30 | 2016-02-17 | 普定县青源茶叶专业合作社 | Processing technology of black tea |
| CN105394252A (en) * | 2015-12-30 | 2016-03-16 | 胡广 | Anti-cancer and cancer-preventing probiotic-fermented tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107860740A (en) * | 2017-12-08 | 2018-03-30 | 中国农业科学院茶叶研究所 | A kind of evaluation method of the fermentation of black tea quality based on near-infrared spectrum technique |
| CN109984218A (en) * | 2018-09-28 | 2019-07-09 | 黄山小罐茶业有限公司 | A kind of production method of canister black tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461547B (en) | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking | |
| CN103621699B (en) | Spiral black tea (red sunglo) preparation method | |
| CN101664082B (en) | Fragrant white peony tea and production process thereof | |
| CN104381480B (en) | A kind of processing method for improving large leaf summer and autumn cake black tea quality | |
| CN102783532B (en) | Making process of oolong black tea | |
| CN104920668A (en) | Processing method of rock tea and green-making machine used by green-making step of processing method | |
| CN102715293A (en) | Processing method of twisted old-leaf black tea | |
| CN107372901A (en) | A kind of preparation method of green tea | |
| CN104054857B (en) | A kind of manufacture method of black tea | |
| CN105166152A (en) | Making method of organic black tea | |
| CN105124007A (en) | Processing method for floral black tea | |
| CN103262915A (en) | Craftsmanship of fragrance type white tea | |
| CN107348053A (en) | A kind of processing method of camellia black tea | |
| CN107319041A (en) | A kind of processing method of fragrant black tea | |
| CN107494794A (en) | A kind of processing technology of black tea | |
| CN106417697A (en) | Processing method of yellow bud tea | |
| CN103918812A (en) | Black tea processing technique | |
| CN104904890A (en) | Preparation method of scented black tea | |
| CN105325588A (en) | Processing technology of black tea | |
| CN107873887A (en) | A kind of oolong tea processing technology | |
| CN106212753A (en) | A kind of processing technique of black tea | |
| CN107712123A (en) | A kind of fermentation process of fragrant black tea | |
| CN106070785A (en) | A kind of health-care black tea and processing technique thereof | |
| CN106962531A (en) | A kind of processing technology of black tea | |
| CN101785510A (en) | Method for processing Wuyi cliff tea with high gamma-aminobutyric acid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |
|
| RJ01 | Rejection of invention patent application after publication |