CN106343059A - Processing technology of summer and autumn black tea - Google Patents
Processing technology of summer and autumn black tea Download PDFInfo
- Publication number
- CN106343059A CN106343059A CN201611008240.1A CN201611008240A CN106343059A CN 106343059 A CN106343059 A CN 106343059A CN 201611008240 A CN201611008240 A CN 201611008240A CN 106343059 A CN106343059 A CN 106343059A
- Authority
- CN
- China
- Prior art keywords
- tea
- autumn
- fermentation
- folium camelliae
- camelliae sinensis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a processing technology of summer and autumn black tea. The processing technology comprises the following steps of picking: picking one-bud and one-leaf or one-bud and two-leaves tea in summer and autumn; withering: putting the tea into a hot air withering tank, and withering for 7 to 8h; kneading: putting the withered tea into a kneading machine, and kneading without pressure applying; fermentation: putting the kneaded tea into a fermentation room, and fermenting; drying: performing primary drying and redrying, and respectively heating by a chain plate drying machine; packaging: spreading the redried tea, cooling, and packaging. The processing technology has the advantages that by adopting the innovative processing technology, compared with the traditional kneading type, the pressure is not applied, so that the good appearance of the tea is maintained; the bitter taste of the tea is less, and the fragrance is heavier.
Description
Technical field
The invention belongs to Tea Processing technical field is and in particular to a kind of processing technique of autumn in summer black tea.
Background technology
Black tea, English is black tea.Black tea there occurs the change centered on tea polyphenols enzymatic oxidation in process
Learn reaction, the chemical composition change in fresh leaf is larger, tea polyphenols reduce more than 90%, create the new one-tenth such as theaflavin, thearubigins
Point.Aroma substance obvious increase than fresh leaf.So black tea has black tea, the feature of red soup, red autumnal leaves and fragrant and sweet taste alcohol.China's black tea
Kind is the most famous with keemun black tea, is the second largest teas of China.
Autumn in summer black tea is Summer-autumn tea leaf and is processed by the technique of black tea, and the processing technique of autumn in summer black tea is main now
Including withering, knead, ferment, dry and the step such as Titian.Chinese invention patent as Application No. 2015103184783 is open
A kind of manufacture method of autumn in summer graininess black tea, comprises the following steps: a, leaf picking；B, wither: include dry in sun and airing；
C, make conventional green grass or young crops: include rocking of green leaf and knead；D, fermentation；E, just baking；F, moulding is dried: include 3 spreadings for cooling of 3 parches, prepared graininess
Black tea；G, Titian classification: after drying the moisture control of Folium Camelliae sinensis 4%～6%, through sieving and grading, you can obtain different-grain diameter
Finished product.Autumn in summer black tea is made graininess black tea by the present invention, makes full use of the present situation of graininess black tea unbalanced supply-demand, rationally profit
With Summer-autumn tea fresh leaf resource, the bitter taste reducing autumn in summer black tea by optimization processing technology, the flavour improving autumn in summer black tea and
Mouthfeel, is the effective way improving Summer-autumn tea production economy benefit.Its knead be by the way of " light-weight-light " alternately
Knead.For another example the Chinese invention patent of Application No. 201410235380.7 discloses one kind Summer-autumn tea is that raw material makes black tea by spreading the leaves on withering racks to dry
Method.It is mainly technically characterized by, and fresh leaf is classified: fresh leaf grade scale is two leaves and a bud or a bud SANYE, green in the autumn in summer
Introduce oolong tea processing technique in tea fresh leaves processing procedure, combined using slight rocking of green leaf and standing；Daylight withers with interior certainly
So wither and combine, fermentation procedure is completed using black tea fermentation machine it is desirable to room temperature is maintained at 20 DEG C～24 DEG C, and Ye Wen is higher than room temperature
2 DEG C～10 DEG C；Then dry, method for increasing aroma is bakeed using low temperature.The innovative point of the present invention is with Summer-autumn tea as raw material, adopts
The technology that special outdoor daylight dry in sun and Indoor Natural control condition combine, the black tea drinks being produced, color, smell and taste are all good,
Have that fragrance is salubrious, the qualitative characteristics of the fresh alcohol of flavour, there is to people body-building nourishing the stomach, the health-care effect such as facilitating digestion, cephalocathartic are refreshed oneself.
The mode of kneading in this invention is also the mode of light-weight-light phase combination.Because present autumn in summer black tea is when making, all adopt
Gently-weight-light kneads method, particularly when increasing pressure, is particularly easy to cause Folium Camelliae sinensis to crush, causes the wave of tea resources
Take, and because the polyphenol content of Summer-autumn tea is higher, bitterness is heavier, if using heavier pressuring method it is easy to by tea
Tea juice in leaf is rubbed out, causes Folium Camelliae sinensis bitter taste to lay particular stress on, the mouthfeel of impact Folium Camelliae sinensis.
Content of the invention
The invention is intended to providing a kind of processing technique of autumn in summer black tea, particularly innovated in the mode of kneading, with
Solve present autumn in summer astringent taste of red tea to lay particular stress on, the frangible problem of Folium Camelliae sinensis.
The processing technique of one of this programme summer autumn black tea, comprises the following steps:
Pluck: pluck the Folium Camelliae sinensis of a bud one leaf or two leaves and a bud in summer and autumn；
Wither: Folium Camelliae sinensis are positioned in hot blast withering trough the 7 ~ 8h that withers, tea leaf withering temperature control is at 30 ~ 32 DEG C；
Knead: the Folium Camelliae sinensis after withering are positioned in kneading machine, are kneaded using non-pressurized mode, knead the time be 2 ~
2.5h；
Fermentation: rear Folium Camelliae sinensis will be kneaded and be positioned in fermenting cellar and be fermented, fermentation temperature be 28 ~ 30 DEG C, fermentation time be 2.5 ~
3h；
Dry: dry and just dried using being divided into and dry two stages again, all heated using carrier bar dehydrator, the temperature just dried is
130 ~ 140 DEG C, the time is 1 ~ 3min, carries out multiple baking after spreading for cooling, and the multiple temperature dried is 110 DEG C, and it is 6% that Folium Camelliae sinensis are dried to water content
Below；
Packaging: the tea spreading-and-cooling after multiple baking can be packed.
The principle of the present invention: the polyphenol content in Summer-autumn tea leaf is higher, and the content of tea polyphenols can affect in Folium Camelliae sinensis
Bitter taste.On this basis, the application proposes a kind of autumn in the summer black tea processing technique of innovation.First, Folium Camelliae sinensis should select a bud one
Leaf or two leaves and a bud, such Folium Camelliae sinensis are tenderer, and the Folium Camelliae sinensis made are good in taste.In the stage of withering, the withering time of the application only 7 ~
8h, it is lighter than withering degree of the prior art that some the water content of tea after withering compared to existing technology can be probably high by 2 ~ 3%,
This is conducive to fermentation below.In the stage kneaded, be the main innovation point of the application, present black tea is all to adopt weight
Light pressurization principle, and the application adopts non-pressurized mode, first Folium Camelliae sinensis is filled tea panning bucket, is then turned on kneading machine, utilizes
The gravity of Folium Camelliae sinensis is slowly kneaded, and due to being not pressurized, time of therefore kneading can be more a little longer than present, but this mode
It is advantageous in that, due to not applying external force to Folium Camelliae sinensis, when therefore kneading, Folium Camelliae sinensis are not broken, can keep good complete of Folium Camelliae sinensis
Property, secondly, this mode can avoid the tea juice in Folium Camelliae sinensis to overflow, and therefore the bitter taste of Folium Camelliae sinensis can be lighter.During fermentation stage, due to this
Application is that wherein every enzymatic activity is all relatively strong, and after above-mentioned withering, the water content in Folium Camelliae sinensis is also relatively using Summer-autumn tea leaf
The speed of height, therefore fermentation can be fermented faster it is only necessary to 2.5 ~ 3h can ferment and complete than existing, and under the same terms, existing
Fermentation time in technology is 4 ~ 5h.It it is finally the stage dried, drying can reduce Measuring Moisture Content of Tea, remove the grass in Folium Camelliae sinensis
Gas, and play the effect of Titian.The application adopts carrier bar dehydrator, Folium Camelliae sinensis geo-stationary on carrier bar, and this drying mode can be protected
Hold the good profile of Folium Camelliae sinensis, and allow the shape of Folium Camelliae sinensis completely not crush.
Beneficial effects of the present invention: the present invention, using the processing technique of innovation, different from traditional mode of kneading, adopts not
The method of pressurization, can keep the good profile of Folium Camelliae sinensis, and the bitter taste of Folium Camelliae sinensis is less, fragrance is denseer.
Further, before end of withering, 10-30min stops drum hot blast, and starts drum nature cold wind.Can prevent fresh leaf from losing
Water is too fast, leads to physic-chemical changes fierceness to carry out, and causes withering of delicate bud-leaf irregular, produces the phenomenons such as red change too early.
Further, in described fermentation step, fermentation interior is provided with oxygen therapy machine, and often fermentation 2h opens oxygen therapy machine, is passed through oxygen
10min.The purpose that this sets is to make the indoor oxygen supply of fermentation sufficient it is ensured that ferment is normally carried out.
Further, the time of fermentation is 2.8h, best in the attenuation degree of this time.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation:
Embodiment 1
A kind of processing technique of autumn in summer black tea, comprises the following steps:
Pluck: pluck the Folium Camelliae sinensis of a bud one leaf or two leaves and a bud in summer and autumn；
Wither: Folium Camelliae sinensis are positioned in hot blast withering trough the 7h that withers, tea leaf withering temperature control is at 30 DEG C；
Knead: the Folium Camelliae sinensis after withering are positioned in kneading machine, are kneaded using non-pressurized mode, the time of kneading is 2h；
Fermentation: rear Folium Camelliae sinensis will be kneaded and be positioned in fermenting cellar and be fermented, fermentation temperature is 28 DEG C, fermentation time is 2.5h；
Dry: dry and just dried using being divided into and dry two stages again, all heated using carrier bar dehydrator, the temperature just dried is
130 DEG C, the time is 1min, carries out multiple baking after spreading for cooling, and the multiple temperature dried is 110 DEG C, and it is less than 6% that Folium Camelliae sinensis are dried to water content；
Packaging: the tea spreading-and-cooling after multiple baking can be packed.
Embodiment 2
A kind of processing technique of autumn in summer black tea, comprises the following steps:
Pluck: pluck the Folium Camelliae sinensis of a bud one leaf or two leaves and a bud in summer and autumn；
Wither: Folium Camelliae sinensis are positioned in hot blast withering trough the 8h that withers, tea leaf withering temperature control is at 32 DEG C；
Knead: the Folium Camelliae sinensis after withering are positioned in kneading machine, are kneaded using non-pressurized mode, the time of kneading is
2.5h；
Fermentation: rear Folium Camelliae sinensis will be kneaded and be positioned in fermenting cellar and be fermented, fermentation temperature is 30 DEG C, fermentation time is 3h；
Dry: dry and just dried using being divided into and dry two stages again, all heated using carrier bar dehydrator, the temperature just dried is
140 DEG C, the time is 3min, carries out multiple baking after spreading for cooling, and the multiple temperature dried is 110 DEG C, and it is less than 6% that Folium Camelliae sinensis are dried to water content；
Packaging: the tea spreading-and-cooling after multiple baking can be packed.
Claims (4)
1. a kind of processing technique of autumn in summer black tea is it is characterised in that comprise the following steps:
Pluck: pluck the Folium Camelliae sinensis of a bud one leaf or two leaves and a bud in summer and autumn；
Wither: Folium Camelliae sinensis are positioned in hot blast withering trough the 7 ~ 8h that withers, tea leaf withering temperature control is at 30 ~ 32 DEG C；
Knead: the Folium Camelliae sinensis after withering are positioned in kneading machine, are kneaded using non-pressurized mode, knead the time be 2 ~
2.5h；
Fermentation: rear Folium Camelliae sinensis will be kneaded and be positioned in fermenting cellar and be fermented, fermentation temperature be 28 ~ 30 DEG C, fermentation time be 2.5 ~
3h；
Dry: dry and just dried using being divided into and dry two stages again, all heated using carrier bar dehydrator, the temperature just dried is
130 ~ 140 DEG C, the time is 1 ~ 3min, carries out multiple baking after spreading for cooling, and the multiple temperature dried is 110 DEG C, and it is 6% that Folium Camelliae sinensis are dried to water content
Below；
Packaging: the tea spreading-and-cooling after multiple baking can be packed.
2. a kind of autumn in summer black tea according to claim 1 processing technique it is characterised in that: wither terminate before 10-
30min stops drum hot blast, and starts drum nature cold wind.
3. a kind of autumn in summer black tea according to claim 2 processing technique it is characterised in that: in described fermentation step, send out
Ferment interior is provided with oxygen therapy machine, and often fermentation 2h opens oxygen therapy machine, is passed through oxygen 10min.
4. a kind of autumn in summer black tea according to claim 3 processing technique it is characterised in that: the time of fermentation be 2.8h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611008240.1A CN106343059A (en) | 2016-11-16 | 2016-11-16 | Processing technology of summer and autumn black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611008240.1A CN106343059A (en) | 2016-11-16 | 2016-11-16 | Processing technology of summer and autumn black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343059A true CN106343059A (en) | 2017-01-25 |
Family
ID=57862169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611008240.1A Pending CN106343059A (en) | 2016-11-16 | 2016-11-16 | Processing technology of summer and autumn black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106343059A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410535A (en) * | 2017-05-13 | 2017-12-01 | 务川自治县雾青茶业有限公司 | A kind of processing technology of black tea |
| CN108308290A (en) * | 2018-03-30 | 2018-07-24 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of Green tea processing technology |
| CN111743016A (en) * | 2020-07-29 | 2020-10-09 | 成都臻集文化传播有限公司 | Processing technology of new black tea |
| CN111919915A (en) * | 2020-08-10 | 2020-11-13 | 重庆市农业科学院 | Making method of summer and autumn black tea |
| CN112120091A (en) * | 2020-10-14 | 2020-12-25 | 紫云自治县红花茶业种植有限公司 | Flat black tea and processing method thereof |
| CN112841328A (en) * | 2021-01-19 | 2021-05-28 | 靖西市乐村茶叶有限公司 | Equipment and process for reducing bitter taste of black tea |
| CN113598244A (en) * | 2021-08-16 | 2021-11-05 | 新化县天渠茶业有限公司 | Treatment method for improving theaflavin in black tea |
| CN115399386A (en) * | 2022-10-10 | 2022-11-29 | 蔡木森 | Processing technology of black tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783182A (en) * | 2014-01-17 | 2014-05-14 | 周学付 | Black tea fermentation process |
| 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 |
-
2016
- 2016-11-16 CN CN201611008240.1A patent/CN106343059A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783182A (en) * | 2014-01-17 | 2014-05-14 | 周学付 | Black tea fermentation process |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 周巨根等: "《茶学概论》", 31 March 2013, 中国中医药出版社 * |
| 毛祖法等: "《茶叶采摘、加工与贮藏技术》", 31 January 2008, 中国农业出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410535A (en) * | 2017-05-13 | 2017-12-01 | 务川自治县雾青茶业有限公司 | A kind of processing technology of black tea |
| CN108308290A (en) * | 2018-03-30 | 2018-07-24 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of Green tea processing technology |
| CN111743016A (en) * | 2020-07-29 | 2020-10-09 | 成都臻集文化传播有限公司 | Processing technology of new black tea |
| CN111919915A (en) * | 2020-08-10 | 2020-11-13 | 重庆市农业科学院 | Making method of summer and autumn black tea |
| CN112120091A (en) * | 2020-10-14 | 2020-12-25 | 紫云自治县红花茶业种植有限公司 | Flat black tea and processing method thereof |
| CN112841328A (en) * | 2021-01-19 | 2021-05-28 | 靖西市乐村茶叶有限公司 | Equipment and process for reducing bitter taste of black tea |
| CN113598244A (en) * | 2021-08-16 | 2021-11-05 | 新化县天渠茶业有限公司 | Treatment method for improving theaflavin in black tea |
| CN115399386A (en) * | 2022-10-10 | 2022-11-29 | 蔡木森 | Processing technology of black tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106343059A (en) | Processing technology of summer and autumn black tea | |
| CN102669314B (en) | Manufacture method of special Tieguanyin tea | |
| CN103262919A (en) | Processing method for improving quality of Tianjian raw dark green tea | |
| CN102578313A (en) | Processing technology of congou black tea | |
| CN104054857B (en) | A kind of manufacture method of black tea | |
| CN104026272A (en) | Processing method for Congou black tea | |
| CN103749752A (en) | Oolong tea processing method | |
| CN103141598A (en) | Bamboo-fragrance gold rice dumpling tea and processing process thereof | |
| CN104430999B (en) | A kind of preparation method of black tea | |
| CN103947781A (en) | Processing method of low-fermented black tea | |
| CN101161086A (en) | Happy black tea manufacturing method | |
| CN103478332A (en) | Processing method for low-caffeine and high-GABA (Gamma Aminobutyric Acid) black tea compounded with folium mori | |
| CN103891934A (en) | Black tea processing method | |
| CN105360370A (en) | Processing technology of bead-shaped black tea | |
| CN105166152A (en) | Making method of organic black tea | |
| CN104171034A (en) | Bai Hau oolong containing honeysuckle and process method thereof | |
| CN106359693A (en) | Processing method of Gongfu black tea | |
| CN104431055A (en) | Processing method of camellia red tea | |
| CN105831300A (en) | Making method of Jiuhua earthen bowl tea | |
| CN104430957A (en) | Method for processing kungfu black tea | |
| CN103478313A (en) | Manufacture process for Zhuangxiang black tea | |
| CN105248710A (en) | Processing method of black tea | |
| CN103190495B (en) | Miracle fruit health tea for reducing blood sugar | |
| CN106615387A (en) | Manufacturing method of sweet osmanthus black tea | |
| CN106538742A (en) | A kind of processing method of plateau black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170125 |
|
| RJ01 | Rejection of invention patent application after publication |