CN106306133A - Pure fragrant type ruddy black tea and production method thereof - Google Patents
Pure fragrant type ruddy black tea and production method thereof Download PDFInfo
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- CN106306133A CN106306133A CN201610704376.XA CN201610704376A CN106306133A CN 106306133 A CN106306133 A CN 106306133A CN 201610704376 A CN201610704376 A CN 201610704376A CN 106306133 A CN106306133 A CN 106306133A
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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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- 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
- A23F3/12—Rolling or shredding tea leaves
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a production method of pure fragrant type ruddy black tea. The production method comprises the following steps: by taking national-level tea variety Yunkang 10 as a tea raw material, sequentially withering, rolling, fermenting, making into strips while hot and drying. Compared with the traditional processing method, the production method disclosed by the invention has the advantages that the step of making into strips while hot is added, the raw material is carefully chosen, and fermentation degree is controlled, so that the obtained tea is strip-shaped, appearance is symmetrical, surface is smooth; content of tea pigments and amino acids which are contained therein is extremely high, so that the black tea is a good item for strengthening the spleen and stomach and promoting digestion; and tea polyphenol reserved in the tea, the amino acids and carbohydrates are combined, the best taste is achieved, and the black tea obtained by adopting the production method disclosed by the invention is clear and sweet in taste.
Description
Technical field
The present invention relates to processing method and the black tea thereof of a kind of black tea, be specifically related to the making of a kind of ruddy black tea of pure odor type
Method and the ruddy black tea of pure odor type thereof.
Background technology
Tea is a kind of beverage originating from China, being loved by the people.Composition contained in Folium Camelliae sinensis is a lot, including water, egg
White matter, aminoacid, caffeine, tea polyphenols, carbohydrate, lipid, mineral, plant pigment, vitamin, volatile ingredient,
Organic acid, wherein the composition such as lipid, plant pigment and protein is difficult to soluble in water, tea polyphenols, vitamin, aminoacid and some
Mineral matter and other components is soluble in water.The composition being dissolved in water can be absorbed by the body, and human body is produced beneficial effect
And affect the flavour of tea.
Tea polyphenols is aldehydes matter and the general name of derivant thereof in Folium Camelliae sinensis, accounts for the 20%-35% of fresh tea leaf dry weight total amount,
Core inside tea flavour is exactly tea polyphenols, i.e. the fresh refreshing taste mixing of various components such as catechin and the theanine etc. of tea polyphenols
Form.When fresh tea leaf is after processing, and some of which becomes branch to change, such as processing temperature is too high, in Folium Camelliae sinensis
Volatile ingredient easily run off；Attenuation degree is the biggest, and oxidized the most of tea polyphenols, the content of product tea pigment increases accordingly
Add.The different processing methods of tea is exactly to make the content of each composition in tea change, thus processes the tea of different flavour.
Tea is divided into green tea, black tea, oolong tea, yellow tea, Ramulus et Folium Mussaendae Pubescentis, postfermented tea, wherein the fermentation journey of black tea by processing method difference
Degree maximum, along with the tea polyphenols carried out in Folium Camelliae sinensis of fermentation is the most oxidized, generates theaflavin, then becomes thearubigins, due to tea
In polyphenol simple catechin be bitterness, ester type catechin in addition to hardship also have some astringent tastes, so tea polyphenols content reduce
The pained mouthfeel making Folium Camelliae sinensis weakens, become very alcohol and, warm heart warming the stomach.Yunnan red tea kung fu tea uses daye tea to be raw material, wherein
Polyphenol content higher, the thearubigins and the theaflavin content that obtain after fermentation are the most of a relatively high, and thearubigins and theaflavin are referred to as
For tea pigment, there is the effects such as antioxidation, antibacterial, antiviral, anticancer and resisting cardiovascular disease, to atherosclerosis, height
The diseases such as blood fat, hypertension, disorders of lipid metabolism, cerebral infarction and platelet aggregation all have preferable preventive and therapeutic action.
Black tea, and the most all has the feature being better than other tea product, the multiple viewport of black tea currently on the market in mouthfeel
Feeling and have ignored function, other add other Chinese medicines or to human body beneficiating ingredient on the basis of black tea, it is achieved health preserving effect,
Take into account mouthfeel and health preserving effect so a kind of and be not added with other materials beyond Folium Camelliae sinensis thus keep the tea product of pure tea flavour to be subject to
Welcome to everybody.
Summary of the invention
It is an object of the invention to provide manufacture method and the ruddy black tea of pure odor type thereof of a kind of ruddy black tea of pure odor type, this
Invention adds heat reason bar on the basis of traditional handicraft and improves technological parameter, works out a kind of pure odor type, flavour
Glycol lubricates, has both remained degree increase wherein aminoacid and the content of glucide that black tea original flavor ferments further through control,
Solve conventional black lay particular stress on mouthfeel or add other benefit materials because laying particular stress on health preserving effect and destroy the problem of black tea original flavor,
Achieve mouthfeel and the combination of health preserving effect.
For solving above-mentioned technical problem, the invention provides the manufacture method of a kind of ruddy black tea of pure odor type, including with
National tea tree breed cloud resist No. 10 carry out successively for tea raw material select materials, wither, knead, ferment, heat manages bar and drying.
As preferably, described in select materials be to select national level tea tree breed cloud in May to resist bud one leaf of No. 10.
As preferably, described in wither be Folium Camelliae sinensis to be put into withering trough or the curtain that withers withers to moisture content 58-62%, fresh leaf
Tarnishing, be bud green become dark green, leaf rolling, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
As preferably, described in the time of kneading be 30-40 minute, to becoming bar slightly tight, also do not have tea juice to occur.
As preferably, described fermentation is that the Folium Camelliae sinensis after kneading is at temperature 25-27.5 degree Celsius, humidity 90-95% environment
Under the conditions of ferment 6-7.5 hour.
As preferably, described heat reason bar is by fermentation blank heat reason bar at twice, carries out first under 120-130 degree Celsius
Secondary heat reason bar, heat reason bar blank spreading for cooling after 10 minutes, to 18-25 degree Celsius, obtains percentage of water loss and reaches the blank of 25-30%；?
Carry out second time heat reason bar under 110-120 degree Celsius and be down to 20% to moisture content.
As preferably, bamboo pole is put into auxiliary sizing in cell body and is taken for 5-10 minute by described second time heat reason bar after 5 minutes
Go out, continue to run with 10-15 minute.
As preferably, described drying is to take the photograph at 106-116 after the tea spreading-and-cooling after heat reason bar is cooled to 18-25 degree Celsius
Dry under family name's degree to moisture content less than 7%.
As preferably, described drying is to take the photograph at 106-116 after the tea spreading-and-cooling after heat reason bar is cooled to 18-25 degree Celsius
With microwave drying to moisture content less than 7% under family name's degree.
Present invention also offers the pure odor type that the manufacture method of the ruddy black tea of pure odor type described in a kind of basis obtains ruddy
Black tea.
Present invention Fengqing large leaf Folium Camelliae sinensis of selected uniqueness on the basis of conventional black is processed is raw material, controls its fermentation
Process, the fermentation oxidation material contained in tea can play the effect of strengthening the spleen and stomach, digestion promoting, be the indispensable beverage of nourishing the stomach.
Tea polyphenols in tea is the main component in Folium Camelliae sinensis to human body benefit materials, it is possible to remove harmful free radicals, blocks
Lipid peroxidation process, improves the activity of human enzymes, thus plays the effect of mutation, anticancer；Catechu in tea polyphenols
Element ECG and EGC and oxidation product theaflavin etc. thereof, contribute to suppressing atheroma plaque-like hypertrophy, make formation blood clotting viscosity increase
Strong Fibrinogen reduces, and blood coagulation becomes clear, thus suppresses atherosclerosis；Can also blood pressure lowering, blood sugar lowering, antithrombotic,
Prevent and treat apoplexy, improve body immunity, radioprotective and the anti-ageing effect of waiting for a long time.Caffeine can be effective against threatening us to be good for by health
Health, cause such as cardiomyopathy, arteriosclerosis, apoplexy, emphysema, the free radical of Parkinsonism；Strengthen vasoconstriction, it is to avoid
Blood vessel expands strong and has a headache；Blood circulation promoting, reaches to prevent the effect of cardiovascular disease.The ruddy black tea of the pure odor type of the present invention contains
There are tea polyphenols 12-15%, the oxidation product tea pigment 20-25% of tea polyphenols, aminoacid 2-4%, can play a role in health care.Additionally
In the course of processing, some tea polyphenols have been oxidized to tea pigment so that congou tea soup color glow of the present invention；Residue tea polyphenols, ammonia
Combining of some glucides in base acid and tea, has obtained gorgeous fragrant high, the black tea of flavour glycol lubrication of a kind of color.
Present invention also offers a kind of utilize microwave heating fermentation after Folium Camelliae sinensis thus reach to dry the side of purpose of Folium Camelliae sinensis
Method, utilizes microwave heating to be conducive to retaining the nutritional labeling in Folium Camelliae sinensis, and the original color of Folium Camelliae sinensis, nutrient substance lose the most relatively
Few, extremely advantageous to vitamin in Folium Camelliae sinensis, amino acid whose holding leaf.Have experiment to show, hot blast is quick-drying make chlorophyll constituents of tea,
Vitamins and other nutritious components retains 60-80%, and microwave drying can retain to more than 95%.In addition, microwave drying can make
Folium Camelliae sinensis surface and inner homogeneous are heated, it is to avoid the phenomenon of outer burnt endogenous dampness, improve the quality of Folium Camelliae sinensis.
Compared with prior art, beneficial effects of the present invention is at least one of following:
1) present invention is compared with traditional diamond-making technique, adds heat reason bar step, selected raw material and utilizes microwave drying, making
The Folium Camelliae sinensis obtained is stripe shape, and profile is well-balanced, smooth surface, and the tea pigment, the amino acid content that wherein contain are high, are spleen invigorating
Stomach, the good merchantable brand of digestion promoting.
2) present invention is selected by each procedure of processing and the test of technological parameter so that the beneficiating ingredient in Folium Camelliae sinensis is such as
Tea pigment, aminoacid etc. maximize the retention.
3) present invention passes through test of many times, by the loss of compositions various in process parameter control tea, makes to retain in Folium Camelliae sinensis
Tea polyphenols, aminoacid and some glucides combine, reach optimum mouthfeel so that the inventive method obtains black tea element Flos Osmanthi Fragrantis
Aromatic strongly fragrant, flavour Chhnang.
4) gorgeous fragrant high, the flavour glycol lubrication of black tea color that the present invention obtains, can brew multiple tracks still glycol and wet one's whistle.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, to the present invention
It is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Embodiment 1:
Present embodiments provide the manufacture method of a kind of ruddy black tea of pure odor type, including resisting No. 10 with national tea tree breed cloud be
The following step that tea raw material is carried out successively.
Select materials: select national level tea tree breed cloud in May to resist bud one leaf of No. 10.
Wither: Folium Camelliae sinensis being put into withering trough or the curtain that withers withers to moisture content 58%, fresh leaf tarnishes, bud green become
Dark green, leaf rolling, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
Knead: in knead 30 minutes, to become bar the tightest.
Fermentation: the Folium Camelliae sinensis after kneading is at temperature 25 degrees Celsius, humidity 90% environmental condition bottom fermentation 6 hours.
Heat reason bar: by fermentation blank heat reason bar at twice, 10 minutes in advance preheating carding machines of the hottest reason bar are taken the photograph to 120
Family name's degree, heat reason bar lower machine spreading for cooling in 10 minutes, obtain percentage of water loss and reach the blank of 25%；Described second time heat manages bar after 5 minutes by bamboo pole
Put into auxiliary sizing in cell body to take out for 5 minutes, continue to run with 10 minutes and be down to 20% to moisture content.For the first time heat reason bar and described
Folium Camelliae sinensis after second time heat reason bar is uniform in smooth place, layering spreads to 18-25 degree Celsius.
Dry: the tea spreading-and-cooling after heat reason bar is dried to moisture content after being cooled to 18 degrees Celsius immediately under 106 degrees Celsius
Less than 7%.
The ruddy black tea leaf of pure odor type that the present embodiment obtains is stripe shape, and profile is well-balanced, smooth surface, and mouthfeel is soft, grows
Sweet in the mouth alcohol lubricates.Wherein tea polyphenols, tea pigment and amino acid whose content are respectively 10.5%, 24.9% and 3.1%, due to tea polyphenols
Content is relatively low and tea pigment content is higher, can play good health preserving, health-care effect, especially nourishing the stomach, food digesting action effect
Substantially.Dyspepsia or diarrhoea or constipation person drink the present embodiment black tea 6 months continuously, every day each one glass sooner or later, 83% drink
Person's dyspepsia, diarrhoea, constipation symptom disappear.
Embodiment 2:
Present embodiments provide the manufacture method of a kind of ruddy black tea of pure odor type, including resisting No. 10 with national tea tree breed cloud be
The following step that tea raw material is carried out successively.
Select materials: select national level tea tree breed cloud in May to resist bud one leaf of No. 10.
Wither: Folium Camelliae sinensis being put into withering trough or the curtain that withers withers to moisture content 62%, fresh leaf tarnishes, bud green become
Dark green, leaf rolling, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
Knead: in knead 40 minutes, to become bar the tightest.
Fermentation: the Folium Camelliae sinensis after kneading is at temperature 27.5 degrees Celsius, humidity 95% environmental condition bottom fermentation 7.5 hours.
Heat reason bar: by fermentation blank heat reason bar at twice, 15 minutes in advance preheating carding machines of the hottest reason bar are taken the photograph to 130
Family name's degree, heat reason bar lower machine spreading for cooling in 10 minutes, obtain percentage of water loss and reach the blank of 30%；Described second time heat manages bar after 5 minutes by bamboo pole
Put into auxiliary sizing in cell body to take out for 10 minutes, continue to run with 15 minutes and be down to 20% to moisture content.For the first time heat reason bar and described
Folium Camelliae sinensis after second time heat reason bar is uniform in smooth place, layering spreads to 18-25 degree Celsius.
Dry: the tea spreading-and-cooling after heat reason bar is dried to aqueous after being cooled to 18-25 degree Celsius immediately under 116 degrees Celsius
Rate is less than 7%.
The ruddy black tea leaf of pure odor type that the present embodiment obtains is stripe shape, and profile is well-balanced, smooth surface, and mouthfeel is soft, grows
Sweet in the mouth alcohol lubricates.Wherein tea polyphenols, tea pigment and amino acid whose content are respectively 10.3%, 24.6% and 3.0%, due to tea polyphenols
Content is relatively low and tea pigment content is higher, can play good health preserving, health-care effect, especially nourishing the stomach, food digesting action effect
Substantially.Dyspepsia or diarrhoea or constipation person drink the present embodiment black tea 6 months continuously, every day each one glass sooner or later, 82% drink
Person's dyspepsia, diarrhoea, constipation symptom disappear.
Embodiment 3:
Present embodiments provide the manufacture method of a kind of ruddy black tea of pure odor type, including resisting No. 10 with national tea tree breed cloud be
The following step that tea raw material is carried out successively.
Select materials: select national level tea tree breed cloud in May to resist bud one leaf of No. 10.
Wither: Folium Camelliae sinensis being put into withering trough or the curtain that withers withers to moisture content 59%, fresh leaf tarnishes, bud green become
Dark green, leaf rolling, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
Knead: in knead 33 minutes, to become bar the tightest.
Fermentation: the Folium Camelliae sinensis after kneading is at temperature 26 degrees Celsius, humidity 92% environmental condition bottom fermentation 6.6 hours.
Heat reason bar: by fermentation blank heat reason bar at twice, 12 minutes in advance preheating carding machines of the hottest reason bar are taken the photograph to 123
Family name's degree, heat reason bar lower machine spreading for cooling in 10 minutes, obtain percentage of water loss and reach the blank of 26%；Described second time heat manages bar after 5 minutes by bamboo pole
Put into auxiliary sizing in cell body to take out for 7 minutes, continue to run with 13 minutes and be down to 20% to moisture content.For the first time heat reason bar and described
Folium Camelliae sinensis after second time heat reason bar is uniform in smooth place, layering spreads to 20 degrees Celsius.
Dry: the tea spreading-and-cooling after heat reason bar is dried to moisture content after being cooled to 20 degrees Celsius immediately under 109 degrees Celsius
Less than 7%.
The ruddy black tea leaf of pure odor type that the present embodiment obtains is stripe shape, and profile is well-balanced, smooth surface, and mouthfeel is soft, grows
Sweet in the mouth alcohol lubricates.Wherein tea polyphenols, tea pigment and amino acid whose content are respectively 10.2%, 24.9% and 3.3%, due to tea polyphenols
Content is relatively low and tea pigment content is higher, can play good health preserving, health-care effect, especially nourishing the stomach, food digesting action effect
Substantially.Dyspepsia or diarrhoea or constipation person drink the present embodiment black tea 6 months continuously, every day each one glass sooner or later, 85% drink
Person's dyspepsia, diarrhoea, constipation symptom disappear.
Embodiment 4:
Present embodiments provide the manufacture method of a kind of ruddy black tea of pure odor type, including resisting No. 10 with national tea tree breed cloud be
The following step that tea raw material is carried out successively.
Select materials: select national level tea tree breed cloud in May to resist bud one leaf of No. 10.
Wither: Folium Camelliae sinensis being put into withering trough or the curtain that withers withers to moisture content 61%, fresh leaf tarnishes, bud green become
Dark green, leaf rolling, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
Knead: in knead 38 minutes, to become bar the tightest.
Fermentation: the Folium Camelliae sinensis after kneading is at temperature 27 degrees Celsius, humidity 94% environmental condition bottom fermentation 7.2 hours.
Heat reason bar: by fermentation blank heat reason bar at twice, 14 minutes in advance preheating carding machines of the hottest reason bar are taken the photograph to 127
Family name's degree, heat reason bar lower machine spreading for cooling in 10 minutes, obtain percentage of water loss and reach the blank of 28%；Described second time heat manages bar after 5 minutes by bamboo pole
Put into auxiliary sizing in cell body to take out for 8 minutes, continue to run with 12 minutes and be down to 20% to moisture content.For the first time heat reason bar and described
Folium Camelliae sinensis after second time heat reason bar is uniform in smooth place, layering spreads to 24 degrees Celsius.
Dry: the tea spreading-and-cooling after heat reason bar is dried to moisture content after being cooled to 24 degrees Celsius immediately under 113 degrees Celsius
Less than 7%.
The ruddy black tea leaf of pure odor type that the present embodiment obtains is stripe shape, and profile is well-balanced, smooth surface, and mouthfeel is soft, grows
Sweet in the mouth alcohol lubricates.Wherein tea polyphenols, tea pigment and amino acid whose content are respectively 10.4%, 24.8% and 3.1%, due to tea polyphenols
Content is relatively low and tea pigment content is higher, can play good health preserving, health-care effect, especially nourishing the stomach, food digesting action effect
Substantially.Dyspepsia or diarrhoea or constipation person drink the present embodiment black tea 6 months continuously, every day each one glass sooner or later, 84% drink
Person's dyspepsia, diarrhoea, constipation symptom disappear.
Embodiment 5:
Present embodiments provide the manufacture method of a kind of ruddy black tea of pure odor type, including resisting No. 10 with national tea tree breed cloud be
The following step that tea raw material is carried out successively.
Select materials: select national level tea tree breed cloud in May to resist bud one leaf of No. 10.
Wither: Folium Camelliae sinensis being put into withering trough or the curtain that withers withers to moisture content 61%, fresh leaf tarnishes, bud green become
Dark green, leaf rolling, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
Knead: in knead 38 minutes, to become bar the tightest.
Fermentation: the Folium Camelliae sinensis after kneading is at temperature 27 degrees Celsius, humidity 94% environmental condition bottom fermentation 7.2 hours.
Heat reason bar: by fermentation blank heat reason bar at twice, 14 minutes in advance preheating carding machines of the hottest reason bar are taken the photograph to 127
Family name's degree, heat reason bar lower machine spreading for cooling in 10 minutes, obtain percentage of water loss and reach the blank of 28%；Described second time heat manages bar after 5 minutes by bamboo pole
Put into auxiliary sizing in cell body to take out for 8 minutes, continue to run with 12 minutes and be down to 20% to moisture content.For the first time heat reason bar and described
Folium Camelliae sinensis after second time heat reason bar is uniform in smooth place, layering spreads to 24 degrees Celsius.
Dry: described drying is to use microwave under 116 degrees Celsius after the tea spreading-and-cooling after heat reason bar is cooled to 25 degrees Celsius
Dry to moisture content less than 7%.
In the ruddy black tea of pure odor type that the present embodiment obtains tea polyphenols, tea pigment and amino acid whose content be respectively 12.3%,
28.6% and 4.1%, can play good health preserving, health-care effect, especially nourishing the stomach, food digesting action effect are obvious.
Embodiment 6:
Present embodiments provide the manufacture method of a kind of ruddy black tea of pure odor type, including resisting No. 10 with national tea tree breed cloud be
The following step that tea raw material is carried out successively.
Select materials: select national level tea tree breed cloud in May to resist bud one leaf of No. 10.
Wither: Folium Camelliae sinensis being put into withering trough or the curtain that withers withers to moisture content 61%, fresh leaf tarnishes, bud green become
Dark green, leaf rolling, touching Folium Camelliae sinensis with hands has hard crisp needle-holding hand sense.
Knead: in knead 38 minutes, to become bar the tightest.
Fermentation: the Folium Camelliae sinensis after kneading is at temperature 27 degrees Celsius, humidity 94% environmental condition bottom fermentation 7.2 hours.
Heat reason bar: by fermentation blank heat reason bar at twice, 14 minutes in advance preheating carding machines of the hottest reason bar are taken the photograph to 127
Family name's degree, heat reason bar lower machine spreading for cooling in 10 minutes, obtain percentage of water loss and reach the blank of 28%；Described second time heat manages bar after 5 minutes by bamboo pole
Put into auxiliary sizing in cell body to take out for 8 minutes, continue to run with 12 minutes and be down to 20% to moisture content.For the first time heat reason bar and described
Folium Camelliae sinensis after second time heat reason bar is uniform in smooth place, layering spreads to 24 degrees Celsius.
Dry: described drying is to use microwave under 106 degrees Celsius after the tea spreading-and-cooling after heat reason bar is cooled to 18 degrees Celsius
Dry to moisture content less than 7%.
In the ruddy black tea of pure odor type that the present embodiment obtains tea polyphenols, tea pigment and amino acid whose content be respectively 12.2%,
28.4% and 4.0%, can play good health preserving, health-care effect, especially nourishing the stomach, food digesting action effect are obvious.
Although reference be made herein to invention has been described for the multiple explanatory embodiment of the present invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other amendments and embodiment, and these amendments and embodiment will fall in this Shen
Within spirit disclosed in please and spirit.More specifically, in the range of disclosure and claim, can be to master
Building block and/or the layout of topic composite configuration carry out multiple modification and improvement.Except what building block and/or layout were carried out
Outside deformation and improvement, to those skilled in the art, other purposes also will be apparent from.
Claims (10)
1. the manufacture method of the ruddy black tea of pure odor type, it is characterised in that, including resisting No. 10 with national tea tree breed cloud be
What tea raw material was carried out successively select materials, wither, knead, ferment, heat reason bar and drying.
The manufacture method of the ruddy black tea of pure odor type the most according to claim 1, it is characterised in that described in select materials be selection 5
Month, national level tea tree breed cloud resisted bud one leaf of No. 10.
The manufacture method of the ruddy black tea of pure odor type the most according to claim 1, it is characterised in that described in wither be by Folium Camelliae sinensis
Putting into withering trough or the curtain that withers withers to moisture content 58-62%, fresh leaf tarnishes, bud green become dark green, leaf rolling, uses
Hands touches Folium Camelliae sinensis hard crisp needle-holding hand sense.
The manufacture method of the ruddy black tea of pure odor type the most according to claim 1, it is characterised in that described in the time of kneading be
30-40 minute, to becoming, bar was the tightest.
The manufacture method of the ruddy black tea of pure odor type the most according to claim 1, it is characterised in that described fermentation is to knead
After Folium Camelliae sinensis temperature 25-27.5 degree Celsius, humidity 90-95% environmental condition bottom fermentation 6-7.5 hour.
The manufacture method of the ruddy black tea of pure odor type the most according to claim 1, it is characterised in that described heat reason bar is by hair
Ferment blank heat reason bar at twice, carries out heat reason bar for the first time under 120-130 degree Celsius, heat reason bar blank spreading for cooling after 10 minutes is extremely
18-25 degree Celsius, obtain percentage of water loss and reach the blank of 25-30%；Second time heat reason bar is carried out to aqueous under 110-120 degree Celsius
Rate is down to 20%.
The manufacture method of the ruddy black tea of pure odor type the most according to claim 6, it is characterised in that described second time heat reason bar
Bamboo pole was put into after 5 minutes auxiliary sizing in cell body within 5-10 minute, take out, continue to run with 10-15 minute.
The manufacture method of the ruddy black tea of pure odor type the most according to claim 1, it is characterised in that described drying is heat reason bar
After tea spreading-and-cooling be cooled to 18-25 degree Celsius after dry under 106-116 degree Celsius to moisture content less than 7%.
The manufacture method of the ruddy black tea of pure odor type the most according to claim 1, it is characterised in that described drying is heat reason bar
After tea spreading-and-cooling be cooled to 18-25 degree Celsius after under 106-116 degree Celsius with microwave drying to moisture content less than 7%.
10. the pure odor type obtained according to the manufacture method of the ruddy black tea of pure odor type described in claim 1-9 any one
Ruddy black tea.
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| CN104489142A (en) * | 2014-12-10 | 2015-04-08 | 黄山市松萝有机茶叶开发有限公司 | Processing method of keemun golden hook black tea |
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| CN102429053A (en) * | 2011-12-08 | 2012-05-02 | 黄山毛峰茶业集团有限公司 | Flat black tea (Black Jinkui) and making process thereof |
| CN104489142A (en) * | 2014-12-10 | 2015-04-08 | 黄山市松萝有机茶叶开发有限公司 | Processing method of keemun golden hook black tea |
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