CN106260133A - A kind of black tea manufacture method - Google Patents
A kind of black tea manufacture method Download PDFInfo
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- CN106260133A CN106260133A CN201610684114.1A CN201610684114A CN106260133A CN 106260133 A CN106260133 A CN 106260133A CN 201610684114 A CN201610684114 A CN 201610684114A CN 106260133 A CN106260133 A CN 106260133A
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- tea
- camelliae sinensis
- folium camelliae
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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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- 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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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The present invention is a kind of black tea manufacture method, belongs to Tea Processing technical field.The present invention, in the processing technology of conventional black, adds the step for that low temperature completes, and can effectively reduce smelly blue or green gas, be passivated a part of enzyme, reduce astringent sense, makes fragrance high sharp pure, and flavour alcohol is refreshing without not mature taste.Its processing step is: fresh leaf, wither, low temperature completes (80 DEG C), knead, be dried, finished product.The present invention is different from the processing technology of conventional black, belongs to black tea manufacture method.The present invention is completed by low temperature, can effectively remove deodorization green grass or young crops gas, reduces black tea astringent sense, well solves the FAQs that the not mature sense of conventional black is heavier, can improve black tea quality simultaneously, makes fragrance more Gao Gengchun, flavour more alcohol feel well sweet cunning.
Description
Technical field
The present invention relates to a kind of black tea manufacture method, be specifically related to the manufacture method of a kind of black tea.
Background technology
Black tea belongs to China's one of six big teas, belongs to fermented tea, is the common health care tea-drinking of China, and it is people
Daily life in be seen everywhere.Each Folium Camelliae sinensis, its processing technology is all different, and the traditional manufacturing technique of black tea is typically wrapped
Include and wither, knead, ferment and dry four steps.Through withering, can suitable transpiring moisture, blade is soft, toughness enhancing, it is simple to
Appearance, the tune that withers is general uses Indoor Natural to wither tunes, and at room temperature 20-24 DEG C, relative humidity 60%-70%, wither tune about 18 hours, leads to
Crossing the method regulation epidemic disaster opening and closing door and window, herbaceous taste can be made during withering to disappear, Folium Camelliae sinensis delicate fragrance is intended to existing, is that formation is red
The important process segment of tea fragrance；Folium Camelliae sinensis shapes during kneading and promotes color, smell and taste concentration, simultaneously as leaf cell is broken
Bad, it is simple under the effect of enzyme, to carry out the oxidation of necessity, it is beneficial to being smoothed out of fermentation；Fermentation is unique rank that black tea makes
Section, by fermentation, leaf color is reddened by green, forms the quality characteristic of the red soup of black tea red autumnal leaves；Drying is the tea base that will ferment, and uses
High temperature bakees, rapid transpiring moisture, the process of the mass dryness fraction that reaches to guarantee the quality.
But the not mature sense of conventional black that traditional processing technology obtains is heavier causes black tea quality reduction, fragrance the most fragrant
Alcohol.
As documents patent name is: a kind of palm fibre flavor black tea and preparation method thereof, patent (application number) is:
CN201410468453.7, summary: the invention discloses a kind of palm fibre flavor black tea and preparation method thereof, its method is by fresh indocalamus
Folium Bambusae is cut into strip, enter Bamboo food steamer steam 40--50 minute standby.Black tea preparation by tea picking, wither, knead, ferment, high
Temperature completes, dries, sieves, selecting crude drugs with winnower, go-no-go, multiple fire Titian, even heap step are carried out, and adds standby Indocalanmus tessellatus when black tea is kneaded fresh
Leaf, allows the fresh leaf of Indocalanmus tessellatus knead until drying together with Folium Camelliae sinensis, is being sized to the go-no-go stage by clear for unfashioned Indocalanmus tessellatus blade go-no-go
Reason, becomes a kind of palm fibre flavor black tea.The black tea prepared by the method has the fragrance of natural uniqueness, and to the form of black tea,
Soup color, fragrance have no effect, and remain the genuineness of black tea.Folium Camelliae sinensis adsorbed in the fresh leaf of Indocalanmus tessellatus substantial amounts of beneficial and
Unique brown fragrance, when brewing, tea is fragrant blends with palm fibre perfume (or spice), moves one deeply, and in the fresh leaf of Indocalanmus tessellatus, beneficial is dissolved in by Folium Camelliae sinensis absorption
In tea, along with drinking in entrance people's body of people, enhance the body constitution of people.
This documents is use green removing in high temperature, in this process can Folium Camelliae sinensis because the reason of high temperature run off original from
Fresh and sweet and the soil of band is fragrant, is that a kind of quality of sacrificing exchanges the process of production efficiency for.
Summary of the invention
The present invention is directed in existing production technology, the not mature sense of conventional black that obtains is heavier causes black tea quality to reduce,
The problem that fragrance is the most aromatic, it is provided that a kind of black tea manufacture method.The present invention can effectively remove deodorization green grass or young crops gas, reduces red
Tea astringent sense, well solves the FAQs that the not mature sense of conventional black is heavier, can improve black tea quality simultaneously, make fragrance higher
Purer, flavour more alcohol is felt well sweet cunning.
The present invention provides a kind of black tea manufacture method, and step is as follows:
Step one: the red tea fresh leaves of harvesting is bud one leaf, the fresh leaf of two leaves and a bud, the fresh leaf wherein plucked must safety nothing dirt
Dye, its agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with national safety standard；And do not adopt rainwater leaf,
Do not adopt putrid and deteriorated leaf.Fresh leaf after harvesting should dispel the heat in spreading for cooling in time, it is to avoid heap is vexed or is sealed in inside sack and basket, and spreading for cooling is thick
Degree should be less than 10CM；
Step 2: fresh leaf spreading for cooling harvesting returned, on withering trough, is naturally withered 12-15 hour, controlled temperature at 20-28
DEG C, humidity is at 75-85%, and after withering, fresh leaf moisture content is 55%；This in season leaf food value of leaf is soft, and blade face corrugates, base of leaf folding and not
Disconnected, the dark green tarnish of leaf color, grass gas greatly reduces, and with joyful delicate fragrance, fragrance of a flower gas.
Step 3: using green-keeping machine to complete, the temperature that completes is 60-80 DEG C, and fixation time is 10-30 minute；Tea green-keeping
Posterior lobe color is dark green the reddest, and stalky tea is general red and curved and continuous；It is soft that hands pinches Folium Camelliae sinensis quality, slightly stickiness；Hold agglomerating, slightly bullet
Property；Folium Camelliae sinensis grass gas, smelly blue or green gas disappears, and has the joyful tea perfume (or spice) such as delicate fragrance simultaneously and sheds.
Step 4: the tea spreading-and-cooling after being completed by low temperature is to 40-60 DEG C and sends into kneading machine, tea juice is overflowed surface and is not flowed
Lose, Folium Camelliae sinensis rolled twig rate 90%, broken cell rate 80%.
Step 5: carrying out gross fire be dried kneading the Folium Camelliae sinensis after deblocking, baking temperature is 50-75 DEG C, drying time is
30min；
Step 6: dried for gross fire Folium Camelliae sinensis is mixed spreading for cooling, and the spreading for cooling time is 60-90min；Now tea-drying is to water content
For 10-30%；
Step 7: the Folium Camelliae sinensis after spreading for cooling being placed in tea roasting cage and is dried, baking temperature is 90-100 DEG C, and drying time is 3 little
Time, within every 20 minutes, tea roasting cage to be taken down, the Folium Camelliae sinensis on cage is translated into surface by bottom, bottom translated into by the Folium Camelliae sinensis on surface, then this
Tea roasting cage is put back to and is dried on origin-location, so repeats；Until water content of tea is 5-10%.
In the processing technology of conventional black, add the step for that low temperature completes, can effectively reduce smelly blue or green gas, be passivated one
Part enzyme, reduces astringent sense, makes fragrance high sharp pure, and flavour alcohol is refreshing without not mature taste.
Further, the airing thickness in step 2 is 5-10cm.
Further, process of kneading in step 4 is carried out by the order gently rubbed, heavily rub, gently rub, and kneads 20-30 for the first time and divides
Clock, deblocks after rubbing；Carry out second time after deblocking to knead, knead 15-20 minute, deblock after rubbing.
Further, the gross fire drying equipment in step 5 is green-keeping machine.
Further, the thickness of the mixing spreading for cooling in step 6 is 1-2cm.
Further, the dry run in step 7 uses carbon fire to be dried, and can be effectively kept the fragrance of Folium Camelliae sinensis.
Beneficial effects of the present invention:
1. in the processing technology of conventional black, add the step for that low temperature completes, can effectively reduce smelly blue or green gas, be passivated one
Part enzyme, reduces astringent sense, makes fragrance high sharp pure, and flavour alcohol is refreshing without not mature taste；
2. the dry run in step 7 uses carbon fire to be dried, and can be effectively kept the fragrance of Folium Camelliae sinensis；
3. the sweet pure odorless green grass or young crops gas of black tea that the present invention obtains, flavour alcohol is sliding, and quality is more preferably.The present invention goes through tens of tests, produces
Product quality is good, and not mature sense relatively conventional black greatly reduces, and is obviously improved quality effect, is worthy to be popularized.
Detailed description of the invention
Illustrate that the present invention is further described below in conjunction with embodiment.
Embodiment 1:
The present invention provides a kind of black tea manufacture method, and step is as follows:
Step one: the red tea fresh leaves of harvesting is bud one leaf, the fresh leaf of two leaves and a bud, the fresh leaf wherein plucked must safety nothing dirt
Dye, its agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with national safety standard；And do not adopt rainwater leaf,
Do not adopt putrid and deteriorated leaf.Fresh leaf after harvesting should dispel the heat in spreading for cooling in time, it is to avoid heap is vexed or is sealed in inside sack and basket, and spreading for cooling is thick
Degree should be less than 10CM；
Step 2: fresh leaf spreading for cooling harvesting returned, on withering trough, is naturally withered 12-15 hour, controlled temperature at 20-28
DEG C, humidity is at 75-85%, and after withering, fresh leaf moisture content is 55%；This in season leaf food value of leaf is soft, and blade face corrugates, base of leaf folding and not
Disconnected, the dark green tarnish of leaf color, grass gas greatly reduces, and with joyful delicate fragrance, fragrance of a flower gas.
Step 3: using green-keeping machine to complete, the temperature that completes is 60 DEG C, and fixation time is 10 minutes；Tea green-keeping posterior lobe color
Dark green the reddest, stalky tea is general red and curved and continuous；It is soft that hands pinches Folium Camelliae sinensis quality, slightly stickiness；Hold agglomerating, slightly elastic；Folium Camelliae sinensis
Grass gas, smelly blue or green gas disappears, and has the joyful tea perfume (or spice) such as delicate fragrance simultaneously and sheds.
Step 4: the tea spreading-and-cooling after being completed by low temperature to 40 DEG C also sends into kneading machine, tea juice overflow surface and do not run off,
Folium Camelliae sinensis rolled twig rate 90%, broken cell rate 80%.
Step 5: carrying out gross fire be dried kneading the Folium Camelliae sinensis after deblocking, baking temperature is 50-75 DEG C, drying time is
30min；
Step 6: dried for gross fire Folium Camelliae sinensis is mixed spreading for cooling, and the spreading for cooling time is 60-90min；Now tea-drying is to water content
For 10-30%；
Step 7: the Folium Camelliae sinensis after spreading for cooling being placed in tea roasting cage and is dried, baking temperature is 90-100 DEG C, and drying time is 3 little
Time, within every 20 minutes, tea roasting cage to be taken down, the Folium Camelliae sinensis on cage is translated into surface by bottom, bottom translated into by the Folium Camelliae sinensis on surface, then this
Tea roasting cage is put back to and is dried on origin-location, so repeats；Until water content of tea is 5-10%.
Further, the airing thickness in step 2 is 5-10cm.
Further, process of kneading in step 4 is carried out by the order gently rubbed, heavily rub, gently rub, and kneads 20-30 for the first time and divides
Clock, deblocks after rubbing；Carry out second time after deblocking to knead, knead 15-20 minute, deblock after rubbing.
Further, the gross fire drying equipment in step 5 is green-keeping machine.
Further, the thickness of the mixing spreading for cooling in step 6 is 1-2cm.
Further, the dry run in step 7 uses carbon fire to be dried, and can be effectively kept the fragrance of Folium Camelliae sinensis.
Embodiment 2:
The present invention provides a kind of black tea manufacture method, and step is as follows:
Step one: the red tea fresh leaves of harvesting is bud one leaf, the fresh leaf of two leaves and a bud, the fresh leaf wherein plucked must safety nothing dirt
Dye, its agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with national safety standard；And do not adopt rainwater leaf,
Do not adopt putrid and deteriorated leaf.Fresh leaf after harvesting should dispel the heat in spreading for cooling in time, it is to avoid heap is vexed or is sealed in inside sack and basket, and spreading for cooling is thick
Degree should be less than 10CM；
Step 2: fresh leaf spreading for cooling harvesting returned, on withering trough, is naturally withered 12-15 hour, controlled temperature at 20-28
DEG C, humidity is at 75-85%, and after withering, fresh leaf moisture content is 55%；This in season leaf food value of leaf is soft, and blade face corrugates, base of leaf folding and not
Disconnected, the dark green tarnish of leaf color, grass gas greatly reduces, and with joyful delicate fragrance, fragrance of a flower gas.
Step 3: using green-keeping machine to complete, the temperature that completes is 70 DEG C, and fixation time is 15 minutes；Tea green-keeping posterior lobe color
Dark green the reddest, stalky tea is general red and curved and continuous；It is soft that hands pinches Folium Camelliae sinensis quality, slightly stickiness；Hold agglomerating, slightly elastic；Folium Camelliae sinensis
Grass gas, smelly blue or green gas disappears, and has the joyful tea perfume (or spice) such as delicate fragrance simultaneously and sheds.
Step 4: the tea spreading-and-cooling after being completed by low temperature to 50 DEG C also sends into kneading machine, tea juice overflow surface and do not run off,
Folium Camelliae sinensis rolled twig rate 90%, broken cell rate 80%.
Step 5: carrying out gross fire be dried kneading the Folium Camelliae sinensis after deblocking, baking temperature is 50-75 DEG C, drying time is
30min；
Step 6: dried for gross fire Folium Camelliae sinensis is mixed spreading for cooling, and the spreading for cooling time is 60-90min；Now tea-drying is to water content
For 10-30%；
Step 7: the Folium Camelliae sinensis after spreading for cooling being placed in tea roasting cage and is dried, baking temperature is 90-100 DEG C, and drying time is 3 little
Time, within every 20 minutes, tea roasting cage to be taken down, the Folium Camelliae sinensis on cage is translated into surface by bottom, bottom translated into by the Folium Camelliae sinensis on surface, then this
Tea roasting cage is put back to and is dried on origin-location, so repeats；Until water content of tea is 5-10%.
Further, the airing thickness in step 2 is 5-10cm.
Further, process of kneading in step 4 is carried out by the order gently rubbed, heavily rub, gently rub, and kneads 20-30 for the first time and divides
Clock, deblocks after rubbing；Carry out second time after deblocking to knead, knead 15-20 minute, deblock after rubbing.
Further, the gross fire drying equipment in step 5 is green-keeping machine.
Further, the thickness of the mixing spreading for cooling in step 6 is 1-2cm.
Further, the dry run in step 7 uses carbon fire to be dried, and can be effectively kept the fragrance of Folium Camelliae sinensis.
Embodiment 3:
The present invention provides a kind of black tea manufacture method, and step is as follows:
Step one: the red tea fresh leaves of harvesting is bud one leaf, the fresh leaf of two leaves and a bud, the fresh leaf wherein plucked must safety nothing dirt
Dye, its agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with national safety standard；And do not adopt rainwater leaf,
Do not adopt putrid and deteriorated leaf.Fresh leaf after harvesting should dispel the heat in spreading for cooling in time, it is to avoid heap is vexed or is sealed in inside sack and basket, and spreading for cooling is thick
Degree should be less than 10CM；
Step 2: fresh leaf spreading for cooling harvesting returned, on withering trough, is naturally withered 12-15 hour, controlled temperature at 20-28
DEG C, humidity is at 75-85%, and after withering, fresh leaf moisture content is 55%；This in season leaf food value of leaf is soft, and blade face corrugates, base of leaf folding and not
Disconnected, the dark green tarnish of leaf color, grass gas greatly reduces, and with joyful delicate fragrance, fragrance of a flower gas.
Step 3: using green-keeping machine to complete, the temperature that completes is 70 DEG C, and fixation time is 25 minutes；Tea green-keeping posterior lobe color
Dark green the reddest, stalky tea is general red and curved and continuous；It is soft that hands pinches Folium Camelliae sinensis quality, slightly stickiness；Hold agglomerating, slightly elastic；Folium Camelliae sinensis
Grass gas, smelly blue or green gas disappears, and has the joyful tea perfume (or spice) such as delicate fragrance simultaneously and sheds.
Step 4: the tea spreading-and-cooling after being completed by low temperature to 60 DEG C also sends into kneading machine, tea juice overflow surface and do not run off,
Folium Camelliae sinensis rolled twig rate 90%, broken cell rate 80%.
Step 5: carrying out gross fire be dried kneading the Folium Camelliae sinensis after deblocking, baking temperature is 50-75 DEG C, drying time is
30min；
Step 6: dried for gross fire Folium Camelliae sinensis is mixed spreading for cooling, and the spreading for cooling time is 60-90min；Now tea-drying is to water content
For 10-30%；
Step 7: the Folium Camelliae sinensis after spreading for cooling being placed in tea roasting cage and is dried, baking temperature is 90-100 DEG C, and drying time is 3 little
Time, within every 20 minutes, tea roasting cage to be taken down, the Folium Camelliae sinensis on cage is translated into surface by bottom, bottom translated into by the Folium Camelliae sinensis on surface, then this
Tea roasting cage is put back to and is dried on origin-location, so repeats；Until water content of tea is 5-10%.
Further, the airing thickness in step 2 is 5-10cm.
Further, process of kneading in step 4 is carried out by the order gently rubbed, heavily rub, gently rub, and kneads 20-30 for the first time and divides
Clock, deblocks after rubbing；Carry out second time after deblocking to knead, knead 15-20 minute, deblock after rubbing.
Further, the gross fire drying equipment in step 5 is green-keeping machine.
Further, the thickness of the mixing spreading for cooling in step 6 is 1-2cm.
Further, the dry run in step 7 uses carbon fire to be dried, and can be effectively kept the fragrance of Folium Camelliae sinensis.
Embodiment 4:
The present invention provides a kind of black tea manufacture method, and step is as follows:
Step one: the red tea fresh leaves of harvesting is bud one leaf, the fresh leaf of two leaves and a bud, the fresh leaf wherein plucked must safety nothing dirt
Dye, its agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with national safety standard；And do not adopt rainwater leaf,
Do not adopt putrid and deteriorated leaf.Fresh leaf after harvesting should dispel the heat in spreading for cooling in time, it is to avoid heap is vexed or is sealed in inside sack and basket, and spreading for cooling is thick
Degree should be less than 10CM；
Step 2: fresh leaf spreading for cooling harvesting returned, on withering trough, is naturally withered 12-15 hour, controlled temperature at 20-28
DEG C, humidity is at 75-85%, and after withering, fresh leaf moisture content is 55%；This in season leaf food value of leaf is soft, and blade face corrugates, base of leaf folding and not
Disconnected, the dark green tarnish of leaf color, grass gas greatly reduces, and with joyful delicate fragrance, fragrance of a flower gas.
Step 3: using green-keeping machine to complete, the temperature that completes is 80 DEG C, and fixation time is 30 minutes；Tea green-keeping posterior lobe color
Dark green the reddest, stalky tea is general red and curved and continuous；It is soft that hands pinches Folium Camelliae sinensis quality, slightly stickiness；Hold agglomerating, slightly elastic；Folium Camelliae sinensis
Grass gas, smelly blue or green gas disappears, and has the joyful tea perfume (or spice) such as delicate fragrance simultaneously and sheds.
Step 4: the tea spreading-and-cooling after being completed by low temperature to 70 DEG C also sends into kneading machine, tea juice overflow surface and do not run off,
Folium Camelliae sinensis rolled twig rate 90%, broken cell rate 80%.
Step 5: carrying out gross fire be dried kneading the Folium Camelliae sinensis after deblocking, baking temperature is 50-75 DEG C, drying time is
30min；
Step 6: dried for gross fire Folium Camelliae sinensis is mixed spreading for cooling, and the spreading for cooling time is 60-90min；Now tea-drying is to water content
For 10-30%；
Step 7: the Folium Camelliae sinensis after spreading for cooling being placed in tea roasting cage and is dried, baking temperature is 90-100 DEG C, and drying time is 3 little
Time, within every 20 minutes, tea roasting cage to be taken down, the Folium Camelliae sinensis on cage is translated into surface by bottom, bottom translated into by the Folium Camelliae sinensis on surface, then this
Tea roasting cage is put back to and is dried on origin-location, so repeats；Until water content of tea is 5-10%.
Further, the airing thickness in step 2 is 5-10cm.
Further, process of kneading in step 4 is carried out by the order gently rubbed, heavily rub, gently rub, and kneads 20-30 for the first time and divides
Clock, deblocks after rubbing；Carry out second time after deblocking to knead, knead 15-20 minute, deblock after rubbing.
Further, the gross fire drying equipment in step 5 is green-keeping machine.
Further, the thickness of the mixing spreading for cooling in step 6 is 1-2cm.
Further, the dry run in step 7 uses carbon fire to be dried, and can be effectively kept the fragrance of Folium Camelliae sinensis.
It is pointed out that above-described embodiment is only technology design and the feature of the explanation present invention, its object is to allow ripe
The personage knowing technique will appreciate that present disclosure and implements according to this, can not limit the protection model of the present invention with this
Enclose.All equivalence changes made according to spirit of the invention or modification, all should contain within protection scope of the present invention.
Claims (6)
1. a black tea manufacture method, it is characterised in that step is as follows:
Step one: the red tea fresh leaves of harvesting is bud one leaf, the fresh leaf of two leaves and a bud；
Step 2: fresh leaf spreading for cooling harvesting returned, on withering trough, is naturally withered 12-15 hour, controlled temperature at 20-28
DEG C, humidity is at 75-85%, and after withering, fresh leaf moisture content is 55%；
Step 3: using green-keeping machine to complete, the temperature that completes is 60-80 DEG C, and fixation time is 10-30 minute；
Step 4: the tea spreading-and-cooling after being completed by low temperature is to 40-60 DEG C and sends into kneading machine, the Folium Camelliae sinensis rolled twig rate 85-after kneading
90%
Step 5: carrying out gross fire be dried kneading the Folium Camelliae sinensis after deblocking, baking temperature is 50-75 DEG C, and drying time is 30min；
Step 6: dried for gross fire Folium Camelliae sinensis is mixed spreading for cooling, and the spreading for cooling time is 60-90min；Now tea-drying is to water content
For 10-30%；
Step 7: the Folium Camelliae sinensis after spreading for cooling being placed in tea roasting cage and is dried, baking temperature is 90-100 DEG C, and drying time is 3 little
Time, within every 20 minutes, tea roasting cage to be taken down, the Folium Camelliae sinensis on cage is translated into surface by bottom, bottom translated into by the Folium Camelliae sinensis on surface, then this
Tea roasting cage is put back to and is dried on origin-location, so repeats；Until water content of tea is 5-10%.
Black tea manufacture method the most according to claim 1, it is characterised in that: the airing thickness in step 2 is 5-
10cm。
Black tea manufacture method the most according to claim 1, it is characterised in that: process of kneading in step 4 by gently rubbing,
The order heavily rub, gently rubbed is carried out, and kneads 20-30 minute for the first time, deblocks after rubbing；Carry out second time after deblocking to knead, knead 15-
20 minutes, deblock after rubbing.
Black tea manufacture method the most according to claim 1, it is characterised in that: the gross fire drying equipment in step 5 is
Green-keeping machine.
Black tea manufacture method the most according to claim 1, it is characterised in that: the thickness of the mixing spreading for cooling in step 6
For 1-2cm.
Black tea manufacture method the most according to claim 1, it is characterised in that: the dry run in step 7 uses carbon
Fire is dried.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566784A (en) * | 2019-01-10 | 2019-04-05 | 李沛翔 | The production method of pure lichee wood tea curing |
| CN111670966A (en) * | 2020-07-13 | 2020-09-18 | 安徽省农业科学院茶叶研究所 | Preparation method of high-aroma black tea |
| CN113796433A (en) * | 2021-10-14 | 2021-12-17 | 李涛 | Black tea making process |
| CN116849268A (en) * | 2023-08-16 | 2023-10-10 | 西双版纳顺天易茶业有限公司 | Black tea manufacturing process |
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| CN102150714A (en) * | 2011-05-10 | 2011-08-17 | 贵州湄潭盛兴茶业有限公司 | Technique for processing black tea |
| CN102524433A (en) * | 2011-12-29 | 2012-07-04 | 青岛崂乡茶制品有限公司 | Production method of fruit odor red tea |
| CN104273251A (en) * | 2014-10-29 | 2015-01-14 | 保山昌宁红茶业集团有限公司 | Process for preparing black tea made by adopting cold water |
| CN104286237A (en) * | 2014-10-29 | 2015-01-21 | 保山昌宁红茶业集团有限公司 | Technology for preparing Yunnan congou black tea |
| CN104489144A (en) * | 2014-12-24 | 2015-04-08 | 贵州省贵茗红茶叶有限公司 | Processing method of red tea |
| CN105341231A (en) * | 2015-12-08 | 2016-02-24 | 四川秀岭春天农业发展有限公司 | Black and green scented tea processing technique |
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| CN111670966A (en) * | 2020-07-13 | 2020-09-18 | 安徽省农业科学院茶叶研究所 | Preparation method of high-aroma black tea |
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