CN106212767A - A kind of black tea and preparation method thereof - Google Patents
A kind of black tea and preparation method thereof Download PDFInfo
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- CN106212767A CN106212767A CN201610628402.5A CN201610628402A CN106212767A CN 106212767 A CN106212767 A CN 106212767A CN 201610628402 A CN201610628402 A CN 201610628402A CN 106212767 A CN106212767 A CN 106212767A
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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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of black tea and preparation method thereof, the present invention, by the effective utilization to Oil-tea-cake, can effectively prevent the phenomenon of turning sour produced in fermentation of black tea, and the yield of product can improve more than 20% than prior art.
Description
Technical field
The present invention relates to Tea Processing technical field, a kind of black tea and preparation method thereof.
Background technology
Pubei, Qiezhou five Huang Shan, original name is " Wu Huangling ", and Wu Huangshan is famous national geological parks, is positioned at Pu, Qinzhou City
Bei Xian gantry, north are logical, white stony edema, great achievement, Zhang Huangwu town are domestic, more than 30 kilometer of county town of distance.Have in five Huang Shan natural scenic spots
Alpineteafield.In recent years, Pubei County relies on good ecological environment advantage, constantly improves whole county Development of Tea Industry planning, greatly
Trying hard to recommend into the exploitation of ecosystem Folium Camelliae sinensis, produce and protect, by tea in the ecosystem woods on the mountain ranges such as five Huang Shan, (YESHENG CHA is below united
Claim Lin Zhongcha) forge into Folium Camelliae sinensis brand.
Along with growth in the living standard, people increasingly focus on health care, and Lin Zhongcha starts to be subject to because it is natural, pollution-free
Arrive pursuing of consumer.Lin Zhongcha refers to that Camellia sinensis grows the most in the wild, and particularly virgin forest or original mountain forest, do not have
Labor management, growing environment, away from polluter, do not used fertilizer and pesticide, and taste is thick and heavy.On the mountain ranges such as Pubei five Huang Shan often
The leaf of tea tree that year is wild, it is simply that tea in such woods.Seem concentration in flakes, the most but have interval, because at ordinary times without pruning
Straggly with the most so height, uneven to have, scrutinize and be mostly careless, it appears game is pure, most diameter of a cross-section of a tree trunk 1.3 meters above the ground is at 10-
25cm, chest measurement 35-80cm, height of tree 5-6m, the age of tree is many in 100 or two hundred years.Because there being a lot of tree, can shut out the light, the most permissible
Produce and much reflect light, contribute to the formation of its internal substance.Additionally mountain region height above sea level probably has many meters of 600-1000, temperature round the clock
Difference is very big, so amino acid content is higher than conventional tea tea place, tableland inside Camellia sinensis, and made dry in sun green tea, bud-leaf is sturdy,
Most veins 9-16 between, pectic substance enriches, and mouthfeel is sweet, and weak hardship is weak puckery, pained in oral cavity residence time short, greatly
About tens seconds, so mouthfeel is fresher refreshing.
Black tea is one of six big teas, mainly includes three classes such as souchong, congou tea and broken black tea.With regard to profile
Speech, broken black tea is belonging to the fannings shape after chopping up, and souchong and congou tea broadly fall into strip.With regard to Manufacturing Techniques
Speech, current black tea fabrication processing is mainly fresh leaf-wither-knead-ferment-be dried, broken according to the Different Red kneading technique
Tea with remaining both have significantly different, broken black tea use mainly rub incision technology, utilize specific equipment to be cut into broken by fresh leaf
Sheet, carries out fermenting and drying operation the most again；Souchong, congou tea are all to use kneading machine to carry out rolling shaping operation,
Between the two and between different classes of congou tea differ primarily in that fresh leaf (such as kind, tenderness etc.), fermentation journey
Degree (can bring in various degree such as delicate fragrance, the fragrance of a flower, the specific special favor such as fragrant and sweet) and drying aroma-improving (can cause mouthfeel and perfume (or spice)
The difference of gas) technological parameter different.
In the last few years, along with the rise of black tea heat, increasing tea-enterprise is put in the middle of the making of black tea product,
But between enterprise, the black tea processing technique phenomenon that duplicates is more obvious, and tea making new technology, new technique incorporate less, make to a certain extent
The about sustainable development of black tea industry, process technology becomes the focus of Tea Science personnel research.
Summary of the invention
Present invention aims to the deficiencies in the prior art, it is provided that a kind of black tea and preparation method thereof.
The preparation method of a kind of black tea, comprises the steps:
1) select materials: select the tender shoots of the Lin Zhongcha in mountain area；
2) dry in sun: carry out before and after 10 or at 3 in afternoon in the morning, the dark brownish green thickness of harvesting is spread out in 10-20 on outdoor calico and divides
Clock, it is impossible to be exposed to the sun, centre is stirred 1-2 time, moves on to indoor and wither after solarization to 6 seventy percent；
3) withering: first use hot blast to wither operation, hot blast temperature, at 40-50 DEG C, processes time 20-30min, more naturally withers
Wither to fresh leaf moisture content 58-60%；
4) knead: withering leaf is kneaded process, gently to rub, to there being tea juice to overflow, knead time 40-50min；
5) fermentation: knead leaf and put into fermenting cellar, is equivalent to the fermentation of leaf weight 0.5-1.0% in fermentation forward direction foliage spray
Liquid, carries out fermentation process after mixing, fermenting cellar environmental condition controls in temperature 24-26 DEG C, humidity 85-90%, and fermentation is to tender leaf
Color and luster is red even, the red inner general green grass or young crops of Lao Ye, and grass gas disappears, and having ripe fruital can terminate；
6) dry, Titian: by dry for fermentated leaves roasting fire foot, be positioned at cool place 3-5 days, entering by low temperature baking mode subsequently
Row Titian, packaging；
Step 5) described in fermentation liquid, obtained by following steps:
1. select materials: select the camellia oleosa seed of Lin Zhongcha, clean；
2. cold pressing Oleum Camelliae: by camellia oleosa seed through shelling, flatten, steam stir-fry, embryo to be expected exposes glossy, by twin screw cold pressing expeller pressure
Squeezing, use secondary cold pressing, keep drop temperature 60 DEG C, filter to obtain crude oil, Oil-tea-cake is standby；
3. Oil-tea-cake processes: Oil-tea-cake step 2. obtained is smashed, and adds the pure water of equal quality, adjusts pH6.5,
By volume percentage ratio is that ripe Streptococcus cremoris liquid spawn is cultivated in 10% access, puts into fermentation cylinder for fermentation, fermentation temperature
At 35-37 DEG C, fermentation time 4h, then inactivate, be filtrated to get.
Step 1 of the present invention) described in the Lin Zhongcha in original mountain area of Lin Zhongcha, preferably Pubei County height above sea level 600-1000 rice,
The temperature difference round the clock is very big, and inside Camellia sinensis, aminoacid isoreactivity component content is higher than conventional tea place (tableland tea), Lin Zhongcha
Compare common table Herba Ardisiae Japonicae, tea shoot length and full.
Present invention additionally comprises the black tea using method made above to obtain.
Compared with prior art, the invention have the advantages that
1, in Oil-tea-cake, conjunction has the sasanqua saponin of about 14%, referred to as Saponin tea-oil general saponin.Tea-oil general saponin is
The natural glycoside compound of class contained in Camellia Plants.Tea-oil general saponin molecule is by hydrophilic sugar body and hydrophobic
Dentate, because constituting, is a kind of natural nonionic surfactant.In the various secondary substance compositions of oil tea, sasanguasaponin
Unit is the strongest to the suppression bactericidal action of pathogenic bacteria.The present invention passes through lactic acid treatment Oil-tea-cake so that the Saponin in Oil-tea-cake is converted into
Ruscogenin, the existence of ruscogenin, the amount of amino acid that pathogenic bacteria can be made to permeate increases, and mycelium outwards a large amount of seepage aminoacid cause disease
Former bacterium cell death, thus considerably increase bacteriostasis and sterilization function.The present invention, can be effective by the effective utilization to Oil-tea-cake
Preventing the phenomenon of turning sour produced in fermentation of black tea, the yield of product can improve more than 20% than prior art.
2, in prior art, need to continue to be passed through oxygen to fermenting cellar in fermentation operation process so that it is oxygen concentration is more normal
High nearly about 1 times of rule state, and the present invention is by spraying fermentation liquid, can promote leaf in the case of not increasing oxygen supply
Middle polyphenols is fully contacted with oxidase, produces oxidation polymerization effect, accelerate sweat, existing skill under enzymatic catalysis
Art, black tea be under normal circumstances fermentation it is generally required to 4-6 hour, and the present invention typically can be by ferment control at 1-2 hour.
3, obtain Folium Camelliae sinensis by the method for the present invention, compared to the prior art, by organizing sensory test, mouthfeel does not has more
Difference, the millet paste that both are infused, soup color is clear and upright, and flavour is mellow, and fragrance is aloof from politics and material pursuits.
Detailed description of the invention
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1:
The preparation method of a kind of black tea, comprises the steps:
1) select materials: select the tender shoots of the Lin Zhongcha in the original mountain area of Pubei County height above sea level 600-1000 rice；
2) dry in sun: carry out before and after 10 in the morning, the dark brownish green thickness of harvesting is spread out in outdoor calico upper 10 minute, it is impossible to be exposed to the sun,
Centre is stirred 1 time, moves on to indoor and wither after solarization to 6 seventy percent；
3) withering: first use hot blast to wither operation, hot blast temperature, at 40 DEG C, processes time 30min, more naturally withers to fresh
Leaf moisture content 60%；
4) knead: withering leaf is kneaded process, gently to rub, to there being tea juice to overflow, knead time 40min；
5) fermentation: knead leaf and put into fermenting cellar, weighs 0.5% fermentation liquid at fermentation forward direction foliage spray leaf, carries out after mixing
Fermentation process, fermenting cellar environmental condition controls in temperature 24-26 DEG C, humidity 85-90%, ferments red even to tender leaf color and luster, Lao Ye
Red inner general green grass or young crops, grass gas disappears, and having ripe fruital can terminate；
6) dry, Titian: by dry for fermentated leaves roasting fire foot, be positioned at cool place 3 days, carrying out by low temperature baking mode subsequently
Titian, packaging；
Step 4) described in fermentation liquid, obtained by following steps:
1. select materials: select the camellia oleosa seed of Lin Zhongcha, clean；
2. cold pressing Oleum Camelliae: by camellia oleosa seed through shelling, flatten, steam stir-fry, embryo to be expected exposes glossy, by twin screw cold pressing expeller pressure
Squeezing, use secondary cold pressing, keep drop temperature 60 DEG C, filter to obtain crude oil, Oil-tea-cake is standby；
3. Oil-tea-cake processes: Oil-tea-cake step 2. obtained is smashed, and adds the pure water of equal quality, adjusts pH6.5,
By volume percentage ratio is that ripe Streptococcus cremoris liquid spawn is cultivated in 10% access, puts into fermentation cylinder for fermentation, fermentation temperature
At 35-37 DEG C, fermentation time 4h, then inactivate, be filtrated to get.
Embodiment 2:
The preparation method of a kind of black tea, comprises the steps:
1) select materials: select the tender shoots of the Lin Zhongcha in the original mountain area of Pubei County height above sea level 600-1000 rice；
2) dry in sun: carry out before and after 3 in the afternoon, the dark brownish green thickness of harvesting is spread out in outdoor calico upper 20 minute, it is impossible to be exposed to the sun, in
Between stir 2 times, shine to moving on to indoor after 6 seventy percent and wither；
3) withering: first use hot blast to wither operation, hot blast temperature, at 50 DEG C, processes time 20min, more naturally withers to fresh
Leaf moisture content 58%；
4) knead: withering leaf is kneaded process, gently to rub, to there being tea juice to overflow, knead time 50min；
5) fermentation: knead leaf and put into fermenting cellar, weighs 1.0% fermentation liquid at fermentation forward direction foliage spray leaf, carries out after mixing
Fermentation process, fermenting cellar environmental condition controls in temperature 24-26 DEG C, humidity 85-90%, ferments red even to tender leaf color and luster, Lao Ye
Red inner general green grass or young crops, grass gas disappears, and having ripe fruital can terminate；
6) dry, Titian: by dry for fermentated leaves roasting fire foot, be positioned at cool place 4 days, carrying out by low temperature baking mode subsequently
Titian, packaging；
Step 4) described in fermentation liquid, obtained by following steps:
1. select materials: select the camellia oleosa seed of Lin Zhongcha, clean；
2. cold pressing Oleum Camelliae: by camellia oleosa seed through shelling, flatten, steam stir-fry, embryo to be expected exposes glossy, by twin screw cold pressing expeller pressure
Squeezing, use secondary cold pressing, keep drop temperature 60 DEG C, filter to obtain crude oil, Oil-tea-cake is standby；
3. Oil-tea-cake processes: Oil-tea-cake step 2. obtained is smashed, and adds the pure water of equal quality, adjusts pH6.5,
By volume percentage ratio is that ripe Streptococcus cremoris liquid spawn is cultivated in 10% access, puts into fermentation cylinder for fermentation, fermentation temperature
At 35-37 DEG C, fermentation time 4h, then inactivate, be filtrated to get.
Embodiment 3:
The preparation method of a kind of black tea, comprises the steps:
1) select materials: select the tender shoots of the Lin Zhongcha in the original mountain area of Pubei County height above sea level 600-1000 rice；
2) dry in sun: carry out before and after 10 in the morning, the dark brownish green thickness of harvesting is spread out in outdoor calico upper 15 minute, it is impossible to be exposed to the sun,
Centre is stirred 1 time, moves on to indoor and wither after solarization to 6 seventy percent；
3) withering: first use hot blast to wither operation, hot blast temperature, at 45 DEG C, processes time 25min, more naturally withers to fresh
Leaf moisture content 59%；
4) knead: withering leaf is kneaded process, gently to rub, to there being tea juice to overflow, knead time 45min；
5) fermentation: knead leaf and put into fermenting cellar, weighs 0.8% fermentation liquid at fermentation forward direction foliage spray leaf, carries out after mixing
Fermentation process, fermenting cellar environmental condition controls in temperature 24-26 DEG C, humidity 85-90%, ferments red even to tender leaf color and luster, Lao Ye
Red inner general green grass or young crops, grass gas disappears, and having ripe fruital can terminate；
6) dry, Titian: by dry for fermentated leaves roasting fire foot, be positioned at cool place 5 days, carrying out by low temperature baking mode subsequently
Titian, packaging；
Step 4) described in fermentation liquid, obtained by following steps:
1. select materials: select the camellia oleosa seed of Lin Zhongcha, clean；
2. cold pressing Oleum Camelliae: by camellia oleosa seed through shelling, flatten, steam stir-fry, embryo to be expected exposes glossy, by twin screw cold pressing expeller pressure
Squeezing, use secondary cold pressing, keep drop temperature 60 DEG C, filter to obtain crude oil, Oil-tea-cake is standby；
3. Oil-tea-cake processes: Oil-tea-cake step 2. obtained is smashed, and adds the pure water of equal quality, adjusts pH6.5,
By volume percentage ratio is that ripe Streptococcus cremoris liquid spawn is cultivated in 10% access, puts into fermentation cylinder for fermentation, fermentation temperature
At 35-37 DEG C, fermentation time 4h, then inactivate, be filtrated to get.
Claims (3)
1. the preparation method of a black tea, it is characterised in that comprise the steps:
1) select materials: select the tender shoots of the Lin Zhongcha in mountain area；
2) dry in sun: carry out before and after 10 or at 3 in afternoon in the morning, the dark brownish green thickness of harvesting is spread out on outdoor calico 10-20 minute, no
Can be exposed to the sun, centre is stirred 1-2 time, moves on to indoor and wither after solarization to 6 seventy percent；
3) withering: first use hot blast to wither operation, hot blast temperature, at 40-50 DEG C, processes time 20-30min, more naturally wither to
Fresh leaf moisture content 58-60%；
4) knead: withering leaf is kneaded process, gently to rub, to there being tea juice to overflow, knead time 40-50min；
5) fermentation: knead leaf and put into fermenting cellar, is equivalent to the fermentation liquid of leaf weight 0.5-1.0% in fermentation forward direction foliage spray, mixed
Carrying out fermentation process after even, fermenting cellar environmental condition controls in temperature 24-26 DEG C, humidity 85-90%, ferments red to tender leaf color and luster
Even, the red inner general green grass or young crops of Lao Ye, grass gas disappears, and having ripe fruital can terminate；
6) dry, Titian: by dry for fermentated leaves roasting fire foot, be positioned at cool place 3-5 days, carrying by low temperature baking mode subsequently
Perfume (or spice), packaging；
Step 5) described in fermentation liquid, obtained by following steps:
1. select materials: select the camellia oleosa seed of Lin Zhongcha, clean；
2. cold pressing Oleum Camelliae: by camellia oleosa seed through shelling, flatten, steam stir-fry, embryo to be expected exposes glossy, squeezes with twin screw cold pressing expeller, adopts
Using secondary cold pressing, keep drop temperature 60 DEG C, filter to obtain crude oil, Oil-tea-cake is standby；
3. Oil-tea-cake processes: Oil-tea-cake step 2. obtained is smashed, and adds the pure water of equal quality, adjusts pH6.5, by body
Long-pending percentage ratio is that ripe Streptococcus cremoris liquid spawn is cultivated in 10% access, puts into fermentation cylinder for fermentation, and fermentation temperature is at 35-
37 DEG C, fermentation time 4h, then inactivate, be filtrated to get.
The preparation method of a kind of black tea the most according to claim 1, it is characterised in that: step 1) described in Lin Zhongcha, for
The Lin Zhongcha in the original mountain area of Pubei County height above sea level 600-1000 rice.
3. the black tea obtained according to the arbitrary described preparation method of claim 1-2.
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| CN201610628402.5A CN106212767A (en) | 2016-08-03 | 2016-08-03 | A kind of black tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954508A (en) * | 2017-03-17 | 2017-07-18 | 黔南州贵天下茶业有限责任公司 | A kind of processing technology of cuckoo black tea with flower fragrance |
| CN110122607A (en) * | 2019-06-10 | 2019-08-16 | 云南省农业科学院茶叶研究所 | A kind of processing method roasting fiery High-aroma black tea |
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| CN103229860A (en) * | 2013-05-02 | 2013-08-07 | 贵州贵茶有限公司 | Making process of black tea |
| CN103988929A (en) * | 2014-05-24 | 2014-08-20 | 中国农业科学院茶叶研究所 | Processing method of special red tea |
| CN104171069A (en) * | 2014-08-08 | 2014-12-03 | 重庆翠信茶业有限公司 | Production technology for black tea |
| CN104757158A (en) * | 2015-03-25 | 2015-07-08 | 贵州新景生态茶业有限公司 | Method for preparing black tea by using wild ancient tea trees |
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2016
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102952626A (en) * | 2012-11-06 | 2013-03-06 | 安徽新世界绿洲茶油有限公司 | Preparation process of cold-pressed tea seed oil |
| CN103229860A (en) * | 2013-05-02 | 2013-08-07 | 贵州贵茶有限公司 | Making process of black tea |
| CN103988929A (en) * | 2014-05-24 | 2014-08-20 | 中国农业科学院茶叶研究所 | Processing method of special red tea |
| CN104171069A (en) * | 2014-08-08 | 2014-12-03 | 重庆翠信茶业有限公司 | Production technology for black tea |
| CN104757158A (en) * | 2015-03-25 | 2015-07-08 | 贵州新景生态茶业有限公司 | Method for preparing black tea by using wild ancient tea trees |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954508A (en) * | 2017-03-17 | 2017-07-18 | 黔南州贵天下茶业有限责任公司 | A kind of processing technology of cuckoo black tea with flower fragrance |
| CN110122607A (en) * | 2019-06-10 | 2019-08-16 | 云南省农业科学院茶叶研究所 | A kind of processing method roasting fiery High-aroma black tea |
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