CN106260154A

CN106260154A - A kind of black tea is kneaded, is fermented and furnace drying method

Info

Publication number: CN106260154A
Application number: CN201610713843.5A
Authority: CN
Inventors: 张廷文
Original assignee: FENGQING HONGHE TEA INDUSTRY Co Ltd
Current assignee: FENGQING HONGHE TEA INDUSTRY Co Ltd
Priority date: 2016-08-24
Filing date: 2016-08-24
Publication date: 2017-01-04

Abstract

A kind of black tea disclosed by the invention is kneaded, is fermented and furnace drying method.Advantage, the wooden barrel using Saurauia tristyla DC. var. oldhamii (Hemsl.) Finet & Gagncp. tree to work it out is kneaded after withering fresh leaf, maintain the genuineness of Folium Camelliae sinensis, the black tea taste more alcohol that makes to process, more thick and heavy, soup color is brighter, uses Oryza glutinosa pulp-water to mix Xanthan gum mud and covers bottom fermentation vat, spreads byssus and be placed on byssus by the Folium Camelliae sinensis kneaded and ferment on Xanthan gum mud, shorten fermentation time, improve the working (machining) efficiency of black tea.Making the black tea processed without bitter taste, improve the alcohol taste of black tea, and have the fragrance of Oryza glutinosa, product color is glossy, gives off a strong fragrance, and soup color becomes clear, and taste is mellow, and aftertaste is sweet, is deeply favored by consumer.

Description

A kind of black tea is kneaded, is fermented and furnace drying method

Technical field

The invention belongs to black tea manufacture field, be specifically related to a kind of black tea and knead, ferment and furnace drying method.

Background technology

Mode kneaded by existing black tea, uses stainless steel cask or copper bucket, uses and first gently kneads about 30 minutes, pressurization 20 Minute, go up 10 minutes, totally 60 minutes.Existing black tea is after 24 hours ferment, and disposably black tea water content being dried is 5%. Utilizing existing kneading and black tea that fermentation process processes, the black tea infusion bubbled out is peony, it is impossible to meet numerous The individual demand of consumer.In order to develop the consumer group of black tea further, need the processing of black tea is improved.

Summary of the invention

The problem existed for above-mentioned prior art, the open one of the present invention is favored by the numerous consumer groups deeply, brews out The black tea that the millet paste come is yellow, red, bright is kneaded and fermentation process.

Its technical scheme is:

(1) knead: gently knead in Folium Camelliae sinensis is placed on the wooden barrel made by Saurauia tristyla DC. var. oldhamii (Hemsl.) Finet & Gagncp. tree 50 minutes, repressurization 10 minutes, finally Gently being kneaded 10 minutes by black tea after pressurization again, take out Folium Camelliae sinensis, deblock Hui Zhi by hand；

(2) fermentation: Oryza glutinosa making beating is watered and makes sticky rice syrup, admix Xanthan gum mud, mix thoroughly, by sticky rice syrup and the mixture of Xanthan gum mud Pour into bottom fermentation vat；After shakeouing, spread byssus on the mixture surface of sticky rice syrup and Xanthan gum mud, step (1) is kneaded and adds The black tea that work is good is placed on above byssus, dries after fermenting 8 hours.

Further, when black tea is dried by dehydrator in described step (2), Oryza glutinosa pulp-water below Folium Camelliae sinensis, it is placed with.

Further, in described furnace drying method, Folium Camelliae sinensis carrying out twice drying, first time gross fire temperature is containing black tea The water yield dries 60%, and it is 95% that black tea is dried mass dryness fraction by second time benefit fire.

Black tea is kneaded by the wooden barrel using Saurauia tristyla DC. var. oldhamii (Hemsl.) Finet & Gagncp. tree to work it out, and maintains the genuineness of Folium Camelliae sinensis so that processing Black tea taste more alcohol out, more thick and heavy, the Black Tea color brewing out is brighter, and the personalization meeting numerous consumer needs Ask.Use and first gently knead 50 minutes, repressurization 10 minutes, the most again the black tea after pressurization is gently kneaded 10 minutes；Before adding The time that phase gently rubs, reduce the time that pressurization is gently rubbed with the later stage so that the soup color that the black tea processed brews out is more traditional Mode is brighter, and color is more shallow.

Use Oryza glutinosa pulp-water to mix Xanthan gum mud to cover bottom fermentation vat, Xanthan gum mud spreads byssus, then will knead Folium Camelliae sinensis is placed on byssus and ferments, and the fragrant of sticky rice syrup can be transferred on Folium Camelliae sinensis when fermentation, improves the alcohol of black tea Taste, the black tea processed has the fragrance of Oryza glutinosa, is deeply favored by consumers in general.

In drying course, at dehydrator Oryza glutinosa placed below pulp-water, add the fragrance of black tea, improve and process The quality of black tea.

Beneficial effect:

(1) black tea is kneaded by the wooden barrel using Saurauia tristyla DC. var. oldhamii (Hemsl.) Finet & Gagncp. tree to work it out, and maintains the genuineness of Folium Camelliae sinensis so that process The black tea taste more alcohol, more thick and heavy come, the soup color that the black tea place of brewing comes is brighter, meets the personalization need of numerous consumer Ask.

(2) use Oryza glutinosa pulp-water to mix Xanthan gum mud to cover bottom fermentation vat, Xanthan gum mud is spread byssus and will knead again Folium Camelliae sinensis be placed on byssus and ferment so that the black tea processed, without bitter taste, improves the alcohol taste of black tea, processes The black tea come has the fragrance of Oryza glutinosa, is deeply favored by the numerous consumer groups.

(3) shorten the fermentation time of black tea, improve the working (machining) efficiency of black tea.

(4) the black tea color and luster processed is glossy, gives off a strong fragrance, and soup color becomes clear, and taste is mellow, and aftertaste is sweet, deep by wide The favor of the big consumer group.

(5), in drying course, at dehydrator Oryza glutinosa placed below pulp-water, add the fragrance of black tea, improve and process The quality of the black tea come.

Detailed description of the invention

A kind of black tea is kneaded, is fermented and furnace drying method, following steps complete:

(1) knead: gently knead in Folium Camelliae sinensis is placed on the wooden barrel made by Saurauia tristyla DC. var. oldhamii (Hemsl.) Finet & Gagncp. tree 50 minutes, repressurization 10 minutes, finally Being kneaded 10 minutes by tea light after pressurization again, take out wooden barrel, deblock Hui Zhi by hand；

(2) fermentation: take Xanthan gum mud Oryza glutinosa making beating be watered after admix, the yellow mud mixed thoroughly is poured into bottom fermentation vat, after shakeouing Byssus is spread on yellow mud surface, step (1) is kneaded the Folium Camelliae sinensis processed and is placed on above byssus, ferments 8 hours with laggard Row is dried.

When black tea is dried by dehydrator in described step (2), below dehydrator, it is placed with Oryza glutinosa pulp-water.

Folium Camelliae sinensis carries out twice drying, and first time gross fire temperature is 70 degree dries 60% by the water content of black tea, and second Secondary fire to temperature of mending is 120 degree black tea is dried mass dryness fraction is 95%.

Claims

1. a black tea is kneaded, is fermented and furnace drying method, it is characterised in that completed by following steps:

(2) fermentation: Oryza glutinosa making beating is watered and makes sticky rice syrup, admix Xanthan gum mud, mix thoroughly, by sticky rice syrup and the mixture of Xanthan gum mud Pour into bottom fermentation vat；After shakeouing, spread byssus on the mixture surface of sticky rice syrup and Xanthan gum mud, step (1) is kneaded and adds The Folium Camelliae sinensis that work is good is placed on above byssus, dries after fermenting 8 hours.

A kind of black tea the most according to claim 1 is kneaded, is fermented and furnace drying method, it is characterised in that in described step (2) When black tea is dried by dehydrator, below Folium Camelliae sinensis, it is placed with Oryza glutinosa pulp-water.

A kind of black tea the most according to claim 1 is kneaded, is fermented and furnace drying method, it is characterised in that described furnace drying method In, Folium Camelliae sinensis is carried out twice drying, first time gross fire temperature is 70 degree dries 60% by the water content of black tea, and second time is mended It is 95% that black tea is dried mass dryness fraction to 120 degree by fire.