CN106343060A - Processing method of golden peony Congou black tea - Google Patents
Processing method of golden peony Congou black tea Download PDFInfo
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- CN106343060A CN106343060A CN201611008860.5A CN201611008860A CN106343060A CN 106343060 A CN106343060 A CN 106343060A CN 201611008860 A CN201611008860 A CN 201611008860A CN 106343060 A CN106343060 A CN 106343060A
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a processing method of golden peony Congou black tea, belonging to the technical field of tea processing. The processing method comprises the following steps: sunning picked tea green leaves; then rocking green leaves for two times, and airing fresh leaves between the two times of rocking procedures; firstly, withering by adopting hot air with the temperature of 30 to 32DEG C in a withering trough, reducing the temperature of hot air to be 26 to 28DEG C and then withering; after the withering is finished, stopping heating before withering leaves are taken out of the withering trough, and reducing the temperature of the withering leaves to room temperature; rolling; fermenting at three stages, wherein at the first stage, the fermentation temperature is 34 to 35DEG C, and the time is 4 to 5 minutes; at the second stage, the fermentation temperature is 25 to 28DEG C, and the time is 3 to 4 hours; at the third stage, the temperature is 20 to 25DEG C, and the time is 1 to 2 hours; finally, drying, and baking to increase aroma. The golden peony Congou black tea prepared by the processing method disclosed by the invention is excellent in quality; the tea has the advantages of strong, tight and uniform appearance, black color, lubrication, fineness, strong aroma, significant fragrance, fresh, mellow and smooth taste, and red and bright color; a bowl edge is provided with a gold ring; infused leaf is fat, tender, red and bright.
Description
Technical field
The present invention relates to Tea Processing technical field and in particular to a kind of gold Paeonia suffruticosa congou tea processing method.
Background technology
Black tea is one of Chinese six big teas, belongs to full fermentation tea, water colour and leaf bottom are redness.It is red that black tea includes time
Tea, broken black tea and souchong, but their processing technology is similar, and generally, the processing technique of black tea includes
Wither, rocking of green leaf, knead, ferment and dry.Black tea presses the method for its processing and the tea shape produced, and is generally divided into: souchong, work
Husband's black tea, broken black tea and black tea tea are precious.
Effect of black tea is extremely abundant, and it is rich in the various nutrient elements such as carotene, vitamin a, calcium, phosphorus, magnesium, black tea
Gastro-intestinal digestion can be helped, promote appetite；Black tea also has diuresis effect, for the people of edema, drinks black tea and can also contribute to
Detumescence；Black tea always can eliminate free radical rich in flavone compound, has scavenging activity, reduces the sickness rate of myocardial infarction.
Due to due to existing black tea processing technique, though accomplishing black tea shaping and the effect of Titian, either microspecies
Black tea, congou tea or broken black tea and black tea tea are precious, and Folium Camelliae sinensis glossiness is overcast low and deep, is often accompanied by stronger hardship after brewing
Astringent taste, fragrance is thin, millet paste just no color, smell and taste after general three bubbles.
Content of the invention
The present invention is directed to above-mentioned technical problem, provides a kind of color and luster pitch-black glossy, gives off a strong fragrance, millet paste is gorgeous red
Gorgeous, the processing method of the lasting golden Paeonia suffruticosa congou tea of color, smell and taste.
In order to solve above-mentioned technical problem, the present invention provides a kind of following technical scheme: processing of gold Paeonia suffruticosa congou tea
Method, comprises the following steps:
A, the harvesting two leaves and a bud of summer and autumn or the fresh leaf of a bud SANYE；Under daylight, fresh leaf stand is dispersed on bamboo mat, spreads
Thickness is 3～5cm, stands dry in the sun 25～35min；
B, rocking of green leaf: to the Folium Camelliae sinensis of step a using rocking of green leaf twice, spread 4～6cm for the first time, shake 5～6min, then airing 15～
25min；Spread 7～9cm for the second time, shake 6～8min, then airing 35～45min；Obtain rocking of green leaf leaf；
C, wither: rocking of green leaf leaf is spread in withering trough so that 14～15kg/ is fluffy, spreading thickness is 5～7cm, first adopts 30
～32 DEG C of hot blast carries out withering after 4～5h, and hot blast temperature is reduced to 26～28 DEG C of 1～2h that wither again；Obtain withering leaf；Wither
After the completion of, then stop heating before withering leaf is taken out withering trough, only blast≤25 DEG C of cold wind, by near for withering leaf room temperature；
D, knead: the withering leaf of step c is put in kneading machine, sky is rubbed to be not pressurized and kneaded 9～11min；Pressurization lid pushes 8～
9～11min is kneaded, pressurization lid kneads 9～11min after rising 3cm after 10cm, pressurization lid kneads 13 after rising 3cm again～
16min, pressurization lid pushes 6～8cm and kneads 18～22min, after pressurization lid rising 5～7cm kneads 8～10min, stops kneading,
Folium Camelliae sinensis after kneading are carried out deblock, sub-sieve；
E, fermentation: point three phases are fermented, the thickness that spreads of each fermented tea is 10～12cm, and fermentation interior is relatively wet
Degree keeps more than 90%；
First stage: fermentation temperature is 34～35 DEG C, the time is 4～5min；
Second stage: fermentation temperature is 25～28 DEG C, time 3～4h；
Phase III: temperature is set to 20～25 DEG C, time 1～2h；
F, drying: first time drying temperature is set to 110～125 DEG C, the time is 15min, and water content is reduced to 15～20%, spreading for cooling
Carrying out second drying, second temperature is set to 90～100 DEG C, the time is 10min after 30min, water content is reduced to 10～
15%；Carry out spreading for cooling, spreading thickness is 5～8cm, and the time is 2～3h after drying；
G, baking Titian: row baking into is driven tea spreading with thickness 5cm, baking temperature is 110 DEG C, the time of baking and banking up with earth is 1.2h；Dry
After roasting Measuring Moisture Content of Tea content is 6%, pack after spreading for cooling.
Golden Paeonia suffruticosa congou tea using the inventive method processing has a following high-quality feature:
(1) the stout and strong tight knot of Folium Camelliae sinensis profile is neat and well spaced, the pitch-black glossy band milli of color and luster, and substantially, the fresh alcohol of flavour is smooth, soup for the fragrance of a flower that gives off a strong fragrance
Color is red gorgeous bright, and bowl is light red bright along band gold ring leaf base fertilizer.
(2) Folium Camelliae sinensis leaf margin is in that Cinnabaris are red, and raised point of blade face is in yellow green, and leaf margin back of the body volume, in soupspoon shape, leaf in terms of blade back
The blue or green red side of the green abdomen of the base of a fruit, slightly gloss occur, the scarlet degree of leaf margin is sufficient, and stalk epidermis shows corrugation.
(3) present invention has added dry in sun before withering, this two procedures of rocking of green leaf, and it is more gorgeous that the black tea of preparation brews rear soup look
Red gorgeous, have a unique lingering charm, fragrance is also unique, opening cup has the fragrance of a flower, thin product have fruital, aftertaste has Mel fragrant, and often steeps
Millet paste no matter fragrance, flavour and soup look are all different styles, even a last bubble also empty long lasting of cup, note is full,
Long times of aftertaste, has fragrant and sweet in glycol, distribute tempting glamour.
Further, spread 6cm for the first time in step b, shake 5min, then airing 20min；Spread 7cm for the second time, shake
7min, then airing 45min.Under the conditions of this rocking of green leaf, between Folium Camelliae sinensis, phase mutual friction must be more uniformly distributed, the enzymatic oxidation within Folium Camelliae sinensis
Acutely, the active substance within Folium Camelliae sinensis changes into higher richer fragrance matter, strengthens evaporation and the fortune of moisture simultaneously for reaction
Turn, be conducive to the conversion of fragrance, flavour.
Further, the 1h that often withers in step c stops air blast 8～12min, and Folium Camelliae sinensis are carried out turning over trembling.Purpose is to make upper strata
Withering leaf is trembled and is translated into lower floor, and lower floor's withering leaf translates into upper strata, shakeouts and shakes up, and increases leaf interlayer aeration.
Further, the first stage in step c: fermentation temperature is 35 DEG C, the time is 5min；Second stage: fermentation temperature is
25 DEG C, time 4h；Phase III: temperature is set to 23 DEG C, time 1h.Under the conditions of this withers, Folium Camelliae sinensis leaf color can promptly bud green transformation
For dark green, fragrance also changes accordingly, and the grass gas of fresh leaf disappears quickly and produces delicate fragrance, and has tea fruit fragrant or Flos Camelliae Japonicae is fragrant, becomes
Tea flavour more alcohol and not pained.
Specific embodiment
With reference to embodiment, technical solution of the present invention is further illustrated:
Embodiment 1: a kind of processing method of gold Paeonia suffruticosa congou tea, comprise the following steps:
A, the harvesting two leaves and a bud of summer and autumn or the fresh leaf of a bud SANYE；Under daylight, fresh leaf stand is dispersed on bamboo mat, spreads
Thickness is 3cm, stands dry in the sun 25min；
B, rocking of green leaf: rocking of green leaf twice is adopted to the Folium Camelliae sinensis of step a, spreads 4cm for the first time, shake 6min, then airing 25min；Second
Secondary spread 8cm, shake 8min, then airing 35min；Obtain rocking of green leaf leaf；
C, wither: rocking of green leaf leaf is spread in withering trough so that 15kg/ is fluffy, spreading thickness is 5cm, first adopts 32 DEG C of hot blast
Carry out withering after 4h, hot blast temperature is reduced to 28 DEG C of 1h that wither again；The 1h that often withers stops air blast 8min, and Folium Camelliae sinensis are turned over
Tremble；Final acquisition withering leaf；After the completion of withering, then stop heating by before withering leaf taking-up withering trough, only blast≤25 DEG C
Cold wind, by near for withering leaf room temperature；
D, knead: the withering leaf of step c is put in kneading machine, sky is rubbed to be not pressurized and kneaded 9min；Pressurization lid is rubbed after pushing 10cm
Twist with the fingers 9min, pressurization lid kneads 11min after rising 3cm, and pressurization lid kneads 13min after rising 3cm again, pressurization lid pushes 8cm and kneads
22min, pressurization lid rises after 5m kneads 10min, stops kneading, and the Folium Camelliae sinensis after kneading is carried out deblock, sub-sieve；
E, fermentation: point three phases are fermented, the thickness that spreads of each fermented tea is 12cm, and fermentation indoor relative humidity is protected
Hold more than 90%；
First stage: fermentation temperature is 34 DEG C, the time is 5min；
Second stage: fermentation temperature is 28 DEG C, time 3h；
Phase III: temperature is set to 20 DEG C, time 2h；
F, drying: first time drying temperature is set to 110 DEG C, the time is 15min, and water content is reduced to 15%, and spreading for cooling 30min is laggard
Row is dried for second, and second temperature is set to 100 DEG C, and the time is 10min, and water content is reduced to 10%；Carry out spreading for cooling after drying,
Spreading thickness is 5cm, and the time is 3h；
G, baking Titian: row baking into is driven tea spreading with thickness 5cm, baking temperature is 110 DEG C, the time of baking and banking up with earth is 1.2h；Dry
After roasting Measuring Moisture Content of Tea content is 6%, pack after spreading for cooling.
Embodiment 2: a kind of processing method of gold Paeonia suffruticosa congou tea, comprise the following steps:
A, the harvesting two leaves and a bud of summer and autumn or the fresh leaf of a bud SANYE；Under daylight, fresh leaf stand is dispersed on bamboo mat, spreads
Thickness is 5cm, stands dry in the sun 30min；
B, rocking of green leaf: rocking of green leaf twice is adopted to the Folium Camelliae sinensis of step a, spreads 5cm for the first time, shake 6min, then airing 15min；Second
Secondary spread 9cm, shake 6min, then airing 40min；Obtain rocking of green leaf leaf；
C, wither: rocking of green leaf leaf is spread in withering trough so that 15kg/ is fluffy, spreading thickness is 7cm, first adopts 32 DEG C of hot blast
Carry out withering after 5h, hot blast temperature is reduced to 26 DEG C of 1.5h that wither again；The 1h that often withers stops air blast 12min, and Folium Camelliae sinensis are carried out
Turn over and tremble；Final acquisition withering leaf；After the completion of withering, then stop heating by before withering leaf taking-up withering trough, only blast≤25 DEG C
Cold wind, by near for withering leaf room temperature；
D, knead: the withering leaf of step c is put in kneading machine, sky is rubbed to be not pressurized and kneaded 11min；Pressurization lid is rubbed after pushing 8cm
Twist with the fingers 11min, pressurization lid kneads 9min after rising 3cm, and pressurization lid kneads 16min after rising 3cm again, pressurization lid pushes 6cm and kneads
18min, pressurization lid rises after 7cm kneads 8min, stops kneading, and the Folium Camelliae sinensis after kneading is carried out deblock, sub-sieve；
E, fermentation: point three phases are fermented, the thickness that spreads of each fermented tea is 10cm, and fermentation indoor relative humidity is protected
Hold more than 90%；
First stage: fermentation temperature is 35 DEG C, the time is 4min；
Second stage: fermentation temperature is 28 DEG C, time 4h；
Phase III: temperature is set to 25 DEG C, time 2h；
F, drying: first time drying temperature is set to 120 DEG C, the time is 15min, and water content is reduced to 20%, and spreading for cooling 30min is laggard
Row is dried for second, and second temperature is set to 100 DEG C, and the time is 10min, and water content is reduced to 15%；Carry out spreading for cooling after drying,
Spreading thickness is 5cm, and the time is 3h；
G, baking Titian: row baking into is driven tea spreading with thickness 5cm, baking temperature is 110 DEG C, the time of baking and banking up with earth is 1.2h；Dry
After roasting Measuring Moisture Content of Tea content is 6%, pack after spreading for cooling.
Embodiment 3: a kind of processing method of gold Paeonia suffruticosa congou tea, comprise the following steps:
A, the harvesting two leaves and a bud of summer and autumn or the fresh leaf of a bud SANYE；Under daylight, fresh leaf stand is dispersed on bamboo mat, spreads
Thickness is 4cm, stands dry in the sun 35min；
B, rocking of green leaf: rocking of green leaf twice is adopted to the Folium Camelliae sinensis of step a, spreads 6cm for the first time, shake 5min, then airing 20min；Second
Secondary spread 7cm, shake 7min, then airing 45min；Obtain rocking of green leaf leaf；
C, wither: rocking of green leaf leaf is spread in withering trough so that 14kg/ is fluffy, spreading thickness is 6cm, first adopts 30 DEG C of hot blast
Carry out withering after 4h, hot blast temperature is reduced to 26 DEG C of 2h that wither again；The 1h that often withers stops air blast 12min, and Folium Camelliae sinensis are turned over
Tremble；Final acquisition withering leaf；After the completion of withering, then stop heating by before withering leaf taking-up withering trough, only blast≤25 DEG C
Cold wind, by near for withering leaf room temperature；
D, knead: the withering leaf of step c is put in kneading machine, sky is rubbed to be not pressurized and kneaded 11min；Pressurization lid is rubbed after pushing 8cm
Twist with the fingers 11min, pressurization lid kneads 11min after rising 3cm, and pressurization lid kneads 13min after rising 3cm again, pressurization lid pushes 8cm and kneads
22min, pressurization lid rises after 5cm kneads 8min, stops kneading, and the Folium Camelliae sinensis after kneading is carried out deblock, sub-sieve；
E, fermentation: point three phases are fermented, the thickness that spreads of each fermented tea is 12cm, and fermentation indoor relative humidity is protected
Hold more than 90%；
First stage: fermentation temperature is 35 DEG C, the time is 5min；
Second stage: fermentation temperature is 25 DEG C, time 4h；
Phase III: temperature is set to 23 DEG C, time 1h；
F, drying: first time drying temperature is set to 125 DEG C, the time is 15min, and water content is reduced to 15%, and spreading for cooling 30min is laggard
Row is dried for second, and second temperature is set to 90 DEG C, and the time is 10min, and water content is reduced to 13%；Carry out spreading for cooling after drying,
Spreading thickness is 8cm, and the time is 2h；
G, baking Titian: row baking into is driven tea spreading with thickness 5cm, baking temperature is 110 DEG C, the time of baking and banking up with earth is 1.2h；Dry
After roasting Measuring Moisture Content of Tea content is 6%, pack after spreading for cooling.
For a person skilled in the art, on the premise of without departing from present configuration, some changes can also be made
Shape and improvement, these also should be considered as protection scope of the present invention, and these are all without the effect affecting present invention enforcement and patent
Practicality.
Claims (4)
1. a kind of gold Paeonia suffruticosa congou tea processing method it is characterised in that: comprise the following steps:
A, harvesting, dry in sun: pluck the two leaves and a bud of summer and autumn or the fresh leaf of a bud SANYE；Under daylight, fresh leaf stand is dispersed in bamboo
Xi Shang, spreading thickness is 3～5cm, stands dry in the sun 25～35min；
B, rocking of green leaf: to the Folium Camelliae sinensis of step a using rocking of green leaf twice, spread 4～6cm for the first time, shake 5～6min, then airing 15～
25min；Spread 7～9cm for the second time, shake 6～8min, then airing 35～45min；Obtain rocking of green leaf leaf；
C, wither: rocking of green leaf leaf is spread in withering trough so that 14～15kg/ is fluffy, spreading thickness is 5～7cm, first adopts 30
～32 DEG C of hot blast carries out withering after 4～5h, and hot blast temperature is reduced to 26～28 DEG C of 1～2h that wither again；Obtain withering leaf；Wither
After the completion of, then stop heating before withering leaf is taken out withering trough, only blast≤25 DEG C of cold wind, by near for withering leaf room temperature；
D, knead: the withering leaf of step c is put in kneading machine, sky is rubbed to be not pressurized and kneaded 9～11min；Pressurization lid pushes 8～
9～11min is kneaded, pressurization lid kneads 9～11min after rising 3cm after 10cm, pressurization lid kneads 13 after rising 3cm again～
16min, pressurization lid pushes 6～8cm and kneads 18～22min, after pressurization lid rising 5～7cm kneads 8～10min, stops kneading,
Folium Camelliae sinensis after kneading are carried out deblock, sub-sieve；
E, fermentation: point three phases are fermented, the thickness that spreads of each fermented tea is 10～12cm, and fermentation interior is relatively wet
Degree keeps more than 90%；
First stage: fermentation temperature is 34～35 DEG C, the time is 4～5min；
Second stage: fermentation temperature is 25～28 DEG C, time 3～4h；
Phase III: temperature is set to 20～25 DEG C, time 1～2h；
F, drying: first time drying temperature is set to 110～125 DEG C, the time is 15min, and water content is reduced to 15～20%, spreading for cooling
Carrying out second drying, second temperature is set to 90～100 DEG C, the time is 10min after 30min, water content is reduced to 10～
15%；Carry out spreading for cooling, spreading thickness is 5～8cm, and the time is 2～3h after drying；
G, baking Titian: row baking into is driven tea spreading with thickness 5cm, baking temperature is 110 DEG C, the time of baking and banking up with earth is 1.2h；Dry
After roasting Measuring Moisture Content of Tea content is 6%, pack after spreading for cooling.
2. as claimed in claim 1 gold Paeonia suffruticosa congou tea processing method it is characterised in that: spread for the first time in step b
6cm, shakes 5min, then airing 20min；Spread 7cm for the second time, shake 7min, then airing 45min.
3. as claimed in claim 2 gold Paeonia suffruticosa congou tea processing method it is characterised in that: the 1h that often withers in step c stops
Only air blast 8～12min, and tipping bucket is carried out to Folium Camelliae sinensis.
4. the golden Paeonia suffruticosa congou tea as any one of claims 1 to 3 processing method it is characterised in that: in step c
First stage: fermentation temperature is 35 DEG C, the time is 5min；Second stage: fermentation temperature is 25 DEG C, time 4h；Phase III: temperature
Degree is set to 23 DEG C, time 1h.
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| CN106615296A (en) * | 2016-12-27 | 2017-05-10 | 合肥观云阁商贸有限公司 | Method for processing Qianyang black tea |
| CN106615294A (en) * | 2016-12-27 | 2017-05-10 | 合肥观云阁商贸有限公司 | Processing method of flavoring type Qianyang black tea |
| CN107006630A (en) * | 2017-05-17 | 2017-08-04 | 三明市合丽诗物联商务有限公司 | One kind closes beautiful poem black tea preparation method |
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| CN107455499A (en) * | 2017-09-12 | 2017-12-12 | 贵州怡壶春生态茶业有限公司 | A kind of processing method of fragrant black tea |
| CN107712123A (en) * | 2017-11-22 | 2018-02-23 | 贵州贵天下茶业有限责任公司 | A kind of fermentation process of fragrant black tea |
| CN108077468A (en) * | 2018-01-15 | 2018-05-29 | 广西南亚热带农业科学研究所 | A kind of processing method of Huang kwan-yin black tea |
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| CN109480001A (en) * | 2019-01-19 | 2019-03-19 | 崔彩霞 | A kind of preparation method of high-perfume type black tea |
| CN111345363A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for making black tea by using tender leaves of pterocarpus santalinus |
| CN111990482A (en) * | 2020-08-21 | 2020-11-27 | 中国农业科学院茶叶研究所 | Processing method of rose-scented black tea by adopting 'double-light' combined process |
| CN111990493A (en) * | 2020-09-17 | 2020-11-27 | 詹庆娘 | Golden peony black tea making process |
| CN114982832A (en) * | 2022-04-07 | 2022-09-02 | 凤冈县秀姑茶业有限公司 | Baking and aroma-improving process of black tea |
| CN115005290A (en) * | 2022-06-07 | 2022-09-06 | 湖南农业大学 | Method for efficiently and rapidly processing high-quality black strip tea by utilizing fresh tea leaves of group variety |
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