CN106359695A - Method for making Jinsihao black tea - Google Patents

Abstract

The invention belongs to the field of tea making processes, and in particular relates to a method for making Jinsihao black tea. The method comprises five main steps of withering, kneading, fermenting, drying and preparing a finished product. Together with crude bamboo cylinders, tea leaves can be fermented, the fragrance can be enhanced, and the unique Jinsihao black tea can be prepared. The Jinsihao black tea prepared by using the method is golden in color, rich in gloss, novel and attractive in appearance and very attractive for customers; the fragrance of the black tea and bamboo membranes can be integrated, so that the fragrance is fresh and mellow and can lead people into pleasant feelings; the soup of the black tea is red and bright, transparent and glossy and thick in taste and fragrance and has unique flavor.

Description

A kind of manufacture method of spun gold milli black tea

Technical field

The invention belongs to Folium Camelliae sinensis processing technology field is and in particular to a kind of manufacture method of spun gold milli black tea.

Background technology

At present, black tea many using withering, knead, ferment, bakee and the big processing step of finished product five is made.That makes is red Tea color Wu Run or band are brown red, and the perfume (or spice) of flowers and plants assails the nostrils, relaxing.With black tea product, man is increasing, and processing technology day by day becomes Ripe, the market circulation amount of top grade black tea increases, increasingly competitive.For seeking bigger market, obtain more golden eggs, innovation Black tea new product is particularly important.

Content of the invention

For solving the problems, such as above technology, a kind of processing technology of present invention offer is novel, the dark brown spun gold milli inducing one The manufacture method of black tea.

Its technical scheme is:

A kind of manufacture method of spun gold milli black tea, its processing technology is divided into withers, kneads, fermenting, bakeing and the big step of finished product five, It is characterized in that, described kneading follows the steps below:

(1) wither: withering degree tarnishes for blade face, soft by the green dirty-green food value of leaf that switchs to, handss pinch agglomerating, leaf when loosing one's grip Son easily bullet dissipates, stalk folding and continuous, the general phenomenon such as red of no withered bud, Jiao Bian, leaf, grass gas partial disappearance, shows slightly delicate fragrance；

(2) knead: by soft for the fresh leaf after withering 30-40 minute, soft temperature is 30 DEG C -35 DEG C, and tea bar is tightly rolled up, rolled twig rate Reach more than 80%, holding tea base has tea juice excessive, and broken cell rate is in 70-80%；

(3) ferment: the Folium Camelliae sinensis after kneading are replaced traditional zymotic case with new fresh bamboo tube, after thick bamboo tube fills sealing, is put into by micro- acid Property the ditch piled up of red, loess in, then covered with 5 centimeters of thick raw-soil, under naturalness, continuing fermentation, after 24 hours, takes out Thick bamboo tube is exposed to the sun under natural light 2 hours or is heated 30 minutes with 100 degree about of baking machine.

(4) dry: will fermentation after Folium Camelliae sinensis take out, put into be passed through in dehydrator flowing hot-air be circulated drying, dry It is provided with infrared heating equipment, the whole work of infrared heating equipment during tea-drying in dry machine.

Further, in described step (3), subacidity is red, loess ph is 6.3-6.7.

Contain abundant moisture in fresh thick bamboo tube, the Folium Camelliae sinensis after kneading are positioned over fermentation in thick bamboo tube, are not only provided that Moisture needed for tea leaf fermentation is moreover it is possible to be added to the distinctive delicate fragrance breath of Folium Camelliae sinensis thick bamboo tube.Subacidity is red, loess can be the bamboo in fermentation Cylinder warming and humidifying, the fragrance being beneficial in thick bamboo tube and beneficiating ingredient separate out, and increase thick bamboo tube Titian effect, and after thick bamboo tube fermentation Black tea color and luster partially yellow, identification is big compared with conventional black, and distinct characteristics are highly prone to consumers.

Beneficial effects of the present invention:

(1) present invention make black tea golden yellow color, be rich in gloss, novel appearance is tempting, to consumer's very attractive；

(2) black tea that the present invention makes and the perfume (or spice) of bamboo film combine together, and fragrance is pure and fresh mellow, fascinating；

(3) the red gorgeous one of black tea infusion that the present invention makes, saturating color becomes clear, and taste is dense and fragrant, does not have some local flavor.

Specific embodiment

Example 1

A kind of manufacture method of spun gold milli black tea, its processing technology is divided into withers, kneads, fermenting, bakeing and the big step of finished product five, It is characterized in that, described kneading follows the steps below:

(1) wither: withering degree tarnishes for blade face, soft by the green dirty-green food value of leaf that switchs to, handss pinch agglomerating, leaf when loosing one's grip Son easily bullet dissipates, stalk folding and continuous, the general phenomenon such as red of no withered bud, Jiao Bian, leaf, grass gas partial disappearance, shows slightly delicate fragrance；

(2) knead: by soft for the fresh leaf after withering 30 minutes, soft temperature be 30 DEG C, tea bar is tightly rolled up, rolled twig rate reach 80% with On, holding tea base has tea juice excessive, and broken cell rate is 70%；

(3) ferment: the Folium Camelliae sinensis after kneading are replaced traditional zymotic case with new fresh bamboo tube, after thick bamboo tube fills sealing, is put into by ph value In the ditch that subacidity for 6.3 is red, loess is piled up, then covered with 5 centimeters of thick raw-soil, continuing fermentation 24 under naturalness After hour, take out thick bamboo tube and be exposed to the sun under natural light 2 hours or heated 30 minutes with 100 degree about of baking machine.

(4) dry: will fermentation after Folium Camelliae sinensis take out, put into be passed through in dehydrator flowing hot-air be circulated drying, dry It is provided with infrared heating equipment, the whole work of infrared heating equipment during tea-drying in dry machine.

Example 2

A kind of manufacture method of spun gold milli black tea, its processing technology is divided into withers, kneads, fermenting, bakeing and the big step of finished product five, It is characterized in that, described kneading follows the steps below:

(1) wither: withering degree tarnishes for blade face, soft by the green dirty-green food value of leaf that switchs to, handss pinch agglomerating, leaf when loosing one's grip Son easily bullet dissipates, stalk folding and continuous, the general phenomenon such as red of no withered bud, Jiao Bian, leaf, grass gas partial disappearance, shows slightly delicate fragrance；

(2) knead: by soft for the fresh leaf after withering 35 minutes, soft temperature be 32 DEG C, tea bar is tightly rolled up, rolled twig rate reach 80% with On, holding tea base has tea juice excessive, and broken cell rate is 75%；

(3) ferment: the Folium Camelliae sinensis after kneading are replaced traditional zymotic case with new fresh bamboo tube, after thick bamboo tube fills sealing, is put into by ph value For in 6.5 subaciditys are red, loess is piled up ditch, then covered with 5 centimeters of thick raw-soil, under naturalness, continuing fermentation 24 is little Shi Hou, takes out thick bamboo tube and is exposed to the sun under natural light 2 hours or is heated 30 minutes with 100 degree about of baking machine.

(4) dry: will fermentation after Folium Camelliae sinensis take out, put into be passed through in dehydrator flowing hot-air be circulated drying, dry It is provided with infrared heating equipment, the whole work of infrared heating equipment during tea-drying in dry machine.

Example 3

A kind of manufacture method of spun gold milli black tea, its processing technology is divided into withers, kneads, fermenting, bakeing and the big step of finished product five, It is characterized in that, described kneading follows the steps below:

(1) wither: withering degree tarnishes for blade face, soft by the green dirty-green food value of leaf that switchs to, handss pinch agglomerating, leaf when loosing one's grip Son easily bullet dissipates, stalk folding and continuous, the general phenomenon such as red of no withered bud, Jiao Bian, leaf, grass gas partial disappearance, shows slightly delicate fragrance；

(2) knead: by soft for the fresh leaf after withering 40 minutes, soft temperature be 35 DEG C, tea bar is tightly rolled up, rolled twig rate reach 80% with On, holding tea base has tea juice excessive, and broken cell rate is 80%；

(3) ferment: the Folium Camelliae sinensis after kneading are replaced traditional zymotic case with new fresh bamboo tube, after thick bamboo tube fills sealing, is put into by ph value In the ditch that subacidity for 6.7 is red, loess is piled up, then covered with 5 centimeters of thick raw-soil, continuing fermentation 24 under naturalness After hour, take out thick bamboo tube and be exposed to the sun under natural light 2 hours or heated 30 minutes with 100 degree about of baking machine；

(4) dry: will fermentation after Folium Camelliae sinensis take out, put into be passed through in dehydrator flowing hot-air be circulated drying, dehydrator Inside it is provided with infrared heating equipment, the whole work of infrared heating equipment during tea-drying.

Claims (2)

1. a kind of manufacture method of spun gold milli black tea, its processing technology is divided into withers, kneads, fermenting, bakeing and finished product five walks greatly Suddenly it is characterised in that described kneading follows the steps below:

(1) wither: withering degree tarnishes for blade face, soft by the green dirty-green food value of leaf that switchs to, handss pinch agglomerating, leaf when loosing one's grip Son easily bullet dissipates, stalk folding and continuous, the general phenomenon such as red of no withered bud, Jiao Bian, leaf, grass gas partial disappearance, shows slightly delicate fragrance；

(2) knead: by soft for the fresh leaf after withering 30-40 minute, soft temperature is 30 DEG C -35 DEG C, and tea bar is tightly rolled up, rolled twig rate Reach more than 80%, holding tea base has tea juice excessive, and broken cell rate is in 70-80%；

(3) ferment: the Folium Camelliae sinensis after kneading are replaced traditional zymotic case with new fresh bamboo tube, after thick bamboo tube fills sealing, is put into by micro- acid Property the ditch piled up of red, loess in, then covered with 5 centimeters of thick raw-soil, under naturalness, continuing fermentation, after 24 hours, takes out Thick bamboo tube is exposed to the sun under natural light 2 hours or is heated 30 minutes with 100 degree about of baking machine；

(4) dry: will fermentation after Folium Camelliae sinensis take out, put into be passed through in dehydrator flowing hot-air be circulated drying, dehydrator Inside it is provided with infrared heating equipment, the whole work of infrared heating equipment during tea-drying.

2. a kind of manufacture method of spun gold milli black tea according to claim 1 is it is characterised in that micro- in described step (3) Xylene Red, the ph of loess are 6.3-6.7.