CN106387111A - Dynamic withering method of black tea - Google Patents
Dynamic withering method of black tea Download PDFInfo
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- CN106387111A CN106387111A CN201610751912.1A CN201610751912A CN106387111A CN 106387111 A CN106387111 A CN 106387111A CN 201610751912 A CN201610751912 A CN 201610751912A CN 106387111 A CN106387111 A CN 106387111A
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- black tea
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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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Abstract
The present invention relates to the field of tea processing and particularly relates to a dynamic withering method of black tea. The dynamic withering method of the black tea is as follows: black tea fresh leaves are placed in a withering trough and the withering trough is intermittently moved; airflow is blew into the withering trough when the withering trough is stopped and the airflow conducts the dynamic withering of the black tea fresh leaves in the withering trough; and wherein the temperature of the airflow is 28-32 DEG C. The provided dynamic withering method of the black tea enables the black tea fresh leaves in the withering trough to conduct the movement, at the same time the blew airflow at the specific temperature is combined, and the black tea fresh leaves are subjected to the dynamic withering. The dynamic withering method changes the intrinsic material structures in the black tea, speeds up the chemical changes of the intrinsic materials in the tea leaves, completes the required leaf phase standard in advance, shortens the withering time, and improves work efficiency. The color, fragrance and taste of the finally prepared black tea are obviously better than those of traditional black tea.
Description
Technical field
The present invention relates to processing field of tea leaves, in particular to a kind of dynamic deterioration method of black tea.
Background technology
Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, paddy
The various nutrient elements such as propylhomoserin, alanine, aspartic acid.The chemical reaction of black tea polyphenols during the fermentation makes fresh
Chemical composition change in leaf is larger, can produce the compositions such as theaflavin, thearubigins, the obvious increase than fresh leaf of its fragrance, is formed red
The distinctive color of tea.
Black tea can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate edema, and strong cardiac function.In black tea
" flavone compound being rich in can eliminate free radical, has scavenging activity, reduces the sickness rate of myocardial infarction.The traditional Chinese medical science thinks,
Tea also divides cold and heat, and such as green tea belongs to bitter cold, and suitable summer drinks, and is used for relieving summer heat；Black tea, Folium camelliae assamicae partial temperature, relatively suitable winter drinks.
More neutral as oolong tea, TIEGUANYIN etc..
Black tea can assist blood glucose regulation, but still no definite final conclusion.Easily uncomfortable in winter stomach, too many sense eaten by ice melon and fruit
To uncomfortable people, can be drunk with black tea and darken sugar, ginger slice, take advantage of warm and slowly drink, have nourishing the stomach effect, body can be more comfortable.
Caffeine in black tea by stimulate cerebral cortex carry out excitor nerve maincenter, facilitate refresh oneself, contemplative faculty concentrate, and then
Thinking is made to react sharper, hypermnesia；It also has excitation to vascular system and heart, strengthens heartbeat, thus plus
Fast blood circulation, with sharp metabolism, promotes diaphoresis and diuresis simultaneously again, and acceleration excretion lactic acid of thus working along both lines (makes muscle sense
Feel the material of fatigue) and other old waste in vivo, reach the effect of allaying tiredness.
Additionally, black tea also has replenishing body fluid and clearing away heat pathogen, diuresis, anti-inflammation and sterilization, removing toxic substances, defying age etc. health-care effect.Therefore, red
Tea is subject to popular unanimously liking.
Black tea belongs to full fermentation tea, is with suitable Camellia sinensis Xin Yaye as raw material, through withering, kneading (cutting), ferments, is dried etc.
The tea that series of process process refines.And withering is the important process of system at the beginning of black tea.
The black tea fresh leaf moisture just having picked up to 75%～80%, main purpose of withering be to reduce fresh leaf with
The water content of branch stalk, promotes ferment to produce the chemical change of complexity.Wither and chemical action produced by sweat involves model
Enclose very wide, to tea aroma, flavour, soup look have absolute related.
Withering time to be determined according to plucking time, season, weather, leaf tenderness, producer's facility and idea with mode, mode
It is divided into Exposure to Sunlight to wither, stand and wither, spread out that wave withers, hot blast withers.
Black tea withers, and one is evaporation section moisture, reduces leaf cell tension force, and so that leaf is obstructed has embrittlement soft, increases the tough of Folium Camelliae sinensis
Property, it is easy to knead into bar；Two is to make the effective ingredient in leaf that chemolysis and conversion to occur, and is conducive to the formation of black tea quality.
Withering degree typically rests in water content 60-64% and is advisable, and usually carries out airing under natural environment, and the time generally requires
14-16h, institute is time-consuming longer；And the prepared black tea color of nature airing is all general, black tea quality needs to be carried further
Rise.
In view of this, the special proposition present invention.
Content of the invention
It is an object of the invention to provide a kind of dynamic deterioration method of black tea, one is the inherent material knot changing in black tea
Structure, accelerates the chemical change of inherent material in Folium Camelliae sinensis, and fulfils required leaf phase standard ahead of schedule；Two is to shorten withering time, improves
Work efficiency；Three is that the color making the black tea finally giving due to technologic difference is substantially better than conventional black.
In order to realize the above-mentioned purpose of the present invention, spy employs the following technical solutions：
A kind of dynamic deterioration method of black tea, black tea fresh leaf is put in withering trough, and described withering trough does intermittent exercise；
It is passed through air-flow when described withering trough rests, described air-flow enters action to the black tea fresh leaf in described withering trough
State is withered；
Wherein, the temperature of described air-flow is 28-32 DEG C.
The dynamic deterioration method of the black tea that the present invention provides, combines while the black tea fresh leaf in withering trough is moved
It is passed through the air-flow of specified temp, Mobile state is entered to black tea fresh leaf and withers, change the inherent structure of matter in black tea, accelerate in Folium Camelliae sinensis
The chemical change of inherent material, fulfils required leaf phase standard ahead of schedule；Shorten withering time, improve work efficiency；Finally it is obtained
The color of black tea be substantially better than conventional black.
Further, during described withering trough motion, the frequency of motion is 30-35 time per minute.By being transported from specific
Dynamic frequency coordinates air-flow, makes black tea fresh leaf evenly distribute moisture, obtains the higher black tea of quality.
Gentle breeze power is light breeze, and wind speed is 1.6-3.3m/s；Moderate breeze power is mild wind, and wind speed is 3.4-5.4m/s.Suitably wind
The air-flow of power, promotes the uniform dehydration of black tea fresh leaf, reduces the tension force of tea cell, increases the toughness of blade, is easy to follow-up adding
Work, shortens withering time, improves work efficiency.
Preferably, the wind-force of described air-flow is 2-3 level.
It is highly preferred that the wind-force of described air-flow is 2.5 grades.
In order that black tea fresh leaf evenly distribute moisture it is preferable that thickness in described withering trough for the described black tea fresh leaf
Degree is less than 10cm.
Further, described intermittent exercise is carried out successively according to following procedure：
Motion 2-4 minute, rests 25-35 minute；Motion 4-6 minute, rests 35-45 minute；Motion 8-15 minute, rests
55-65 minute；Motion 25-35 minute, rests more than 55 minutes.
Withering trough does intermittent exercise, is passed through air-flow, cuts off gas when withering trough motion when withering trough rests
Stream, is carried out by said sequence circulation according to this.Make black tea fresh leaf more abundant and homogeneous carry out chemical reaction, be finally obtained with increasing
The mouthfeel of black tea and fragrance.
According to the situation of blade, such as in certain embodiments, intermittent exercise is carried out successively according to following procedure：Motion 2
Minute, rest 25 minutes；Motion 4 minutes, rests 35 minutes；Motion 8 minutes, rests 55 minutes；Motion 25 minutes, rests 70 points
Clock；In certain embodiments, intermittent exercise is carried out successively according to following procedure：Motion 3 minutes, rests 30 minutes；5 points of motion
Clock, rests 40 minutes；Motion 10 minutes, rests 60 minutes；Motion 30 minutes, rests 60 minutes；In certain embodiments, intermittently
Property motion carry out successively according to following procedure：Motion 4 minutes, rests 35 minutes；Motion 6 minutes, rests 45 minutes；15 points of motion
Clock, rests 65 minutes；Motion 35 minutes, rests 55 minutes；In certain embodiments, intermittent exercise is according to following procedure successively
Carry out：Motion 3 minutes, rests 30 minutes；Motion 5 minutes, rests 40 minutes；Motion 12 minutes, rests 65 minutes；35 points of motion
Clock, rests 55 minutes；Etc..
In order to reach more homogeneous effect of withering, it is highly preferred that described intermittent exercise is carried out successively according to following procedure：
Motion 3 minutes, rests 30 minutes；Motion 5 minutes, rests 40 minutes；Motion 10 minutes, rests 60 minutes；Motion
30 minutes, rest 60 minutes -70 minutes.
Further, moisture content after dynamically withering for the described black tea fresh leaf is 63%-65%.By dynamically withering
To specific water content, beneficial to follow-up processing.
Preferably, relative air humidity during dynamically withering for the described black tea fresh leaf is 68%-75%.As,
In some embodiments, the relative air humidity during dynamically withering is 68%；In certain embodiments, the mistake dynamically withered
Relative air humidity in journey is 70%；In certain embodiments, the relative air humidity during dynamically withering is 72%；
In certain embodiments, the relative air humidity during dynamically withering is 75%；Etc..
During dynamically withering, keep certain air humidity, make blade be unlikely to dehydration too fast and affect internal
Chemical reaction, and so that leaf bottom is more moistened.
Further, described air-flow is provided by aerator.Aerator provides air-flow, simple, low cost.
In order to provide the air-flow of suitable wind-force for aerator, such as in certain embodiments, the power of aerator is 115W；?
In some embodiments, the power of aerator is 120W；In certain embodiments, the power of aerator is 130W；In some enforcements
In example, the power of aerator is 140W；In certain embodiments, the power of aerator is 150W；Etc..
Compared with prior art, beneficial effects of the present invention are：
(1) present invention provide black tea dynamic deterioration method, black tea fresh leaf with withering trough move and move, then with specific
The air-flow of temperature matches, and black tea fresh leaf is entered Mobile state and withered, and not only changes the inherent structure of matter in black tea, accelerates in Folium Camelliae sinensis
The chemical change of inherent material, fulfils required leaf phase standard ahead of schedule；And shorten withering time, improve work efficiency；Finally
The color of prepared black tea is substantially better than conventional black.
(2) present invention also defines the thickness of the wind-force of air-flow, the motion frequency of withering trough and black tea fresh leaf, to increase
The uniformity withered, the mouthfeel of black tea and fragrance that final increase is obtained.
(3) present invention also defines withering trough does the program of intermittent exercise, make more abundant and homogeneous the entering of black tea fresh leaf
Row chemical reaction, to increase mouthfeel and the fragrance of the black tea being finally obtained.
(4) present invention also defines relative air humidity during dynamically withering and aqueous after dynamically withering
Rate, with the black tea that prepared quality is more excellent.
Specific embodiment
Below in conjunction with embodiment, embodiment of the present invention is described in detail, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and be not construed as limiting the scope of the present invention.Unreceipted concrete in embodiment
Condition person, the condition according to normal condition or manufacturer's suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, are
Can be by the conventional products of commercially available acquisition.
Embodiment 1
A kind of dynamic deterioration method of black tea, comprises the following steps：
Black tea fresh leaf is put in withering trough, thickness in described withering trough for the black tea fresh leaf is 9-10cm；
Withering trough does intermittent exercise, and intermittent exercise is carried out successively according to following procedure：
Motion 2 minutes, rests 25 minutes；Motion 4 minutes, rests 35 minutes；Motion 8 minutes, rests 55 minutes；Motion 25
Minute, rest 55 minutes；
Wherein, during withering trough motion, the frequency of motion is 30 times per minute；
It is passed through the air-flow that wind-force is 3 grades when withering trough rests, the temperature of air-flow is 32 DEG C；
Relative air humidity during dynamically withering for the black tea fresh leaf is 75%；
After dynamically withering, the average moisture content of the black tea obtaining is 65%.
Embodiment 2
A kind of dynamic deterioration method of black tea, comprises the following steps：
Black tea fresh leaf is put in withering trough, thickness in described withering trough for the black tea fresh leaf is 7-8cm；
Withering trough does intermittent exercise, and intermittent exercise is carried out successively according to following procedure：
Motion 4 minutes, rests 35 minutes；Motion 6 minutes, rests 45 minutes；Motion 15 minutes, rests 65 minutes；Motion
35 minutes, rest 70 minutes；
Wherein, during withering trough motion, the frequency of motion is 35 times per minute；
It is passed through the air-flow that wind-force is 2 grades when withering trough rests, the temperature of described air-flow is 28 DEG C；
Relative air humidity during dynamically withering for the black tea fresh leaf is 68%；
After dynamically withering, the average moisture content of the black tea obtaining is 65%.
Embodiment 3
A kind of dynamic deterioration method of black tea, comprises the following steps：
Black tea fresh leaf is put in withering trough, thickness in described withering trough for the black tea fresh leaf is 7-9cm；
Withering trough does intermittent exercise, and intermittent exercise is carried out successively according to following procedure：
Motion 3 minutes, rests 30 minutes；Motion 5 minutes, rests 40 minutes；Motion 10 minutes, rests 60 minutes；Motion
30 minutes, rest 60 minutes；
Wherein, during withering trough motion, the frequency of motion is 30 times per minute；
It is passed through the air-flow that wind-force is 2.5 grades when withering trough rests, the temperature of air-flow is 30 DEG C；
Relative air humidity during dynamically withering for the black tea fresh leaf is 72%；
After dynamically withering, the average moisture content of the black tea obtaining is 64%.
Embodiment 4
A kind of dynamic deterioration method of black tea, comprises the following steps：
Black tea fresh leaf is put in withering trough, thickness in withering trough for the black tea fresh leaf is 6-8cm；
Withering trough does intermittent exercise, and intermittent exercise is carried out successively according to following procedure：
Motion 3 minutes, rests 30 minutes；Motion 5 minutes, rests 40 minutes；Motion 10 minutes, rests 60 minutes；Motion
30 minutes, rest 60 minutes；
Wherein, during withering trough motion, the frequency of motion is 35 times per minute；
It is passed through the air-flow that wind-force is 2 grades when withering trough rests, the temperature of air-flow is 28 DEG C；
Relative air humidity during dynamically withering for the black tea fresh leaf is 70%；
After dynamically withering, the average moisture content of the black tea obtaining is 63%.
Embodiment 5
A kind of dynamic deterioration method of black tea, comprises the following steps：
Black tea fresh leaf is put in withering trough, thickness in withering trough for the black tea fresh leaf is less than 10cm；
Withering trough does intermittent exercise, and intermittent exercise is carried out successively according to following procedure：
Motion 4 minutes, rests 30 minutes；Motion 5 minutes, rests 45 minutes；Motion 10 minutes, rests 60 minutes；Motion
30 minutes, rest 65 minutes；
Wherein, during withering trough motion, the frequency of motion is 30 times per minute；
It is passed through the air-flow that wind-force is 2 grades when withering trough rests, the temperature of air-flow is 32 DEG C；
Relative air humidity during dynamically withering for the black tea fresh leaf is 70%；
After dynamically withering, the average moisture content of the black tea obtaining is 64%.
Matched group 1
The Folium Camelliae sinensis being 54% using the water content that the deterioration method of Application No. 201410234727.6 embodiment five is obtained.
Matched group 2
By room temperature dry in the sun, naturally wither, prepared water content is 64% Folium Camelliae sinensis.
Matched group 3
Wither in withering trough, by being passed through hot-air in withering trough, hot-air is obtained the Folium Camelliae sinensis that water content is 64%.
Embodiment is consistent with black tea fresh leaf used in matched group.By withering that embodiment 1-5 and matched group 1-3 are obtained
Folium Camelliae sinensis, are processed into black tea with identical technique, and concrete technology includes kneading, fermenting, be dried etc. refined forms black tea.To obtaining
Black tea carry out identify quality, be compared to each other, the result obtaining is specifically as shown in table 1.
Table 1 black tea quality
As it can be seen from table 1 the dynamic deterioration method of the black tea of present invention offer, method simplicity, what processing obtained withers
Folium Camelliae sinensis, processed prepared black tea fragrance is more invigorating, and leaf bottom is more moistened, and gold ring is more aobvious, empirical tests, the color of the black tea finally giving,
Fragrant, taste is substantially better than conventional black.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
Many other changes can be made in the case of spirit and scope and change.It is, therefore, intended that in the following claims
Including all such changes and modifications belonging in the scope of the invention.
Claims (10)
1. a kind of dynamic deterioration method of black tea is it is characterised in that put in withering trough black tea fresh leaf, between described withering trough does
Having a rest property is moved；
It is passed through air-flow when described withering trough rests, the temperature of described air-flow is 28-32 DEG C.
2. the dynamic deterioration method of black tea according to claim 1 is it is characterised in that when described withering trough moves, move
Frequency be 30-35 time per minute.
3. black tea according to claim 1 dynamic deterioration method it is characterised in that described air-flow wind-force be 2-3 level,
It is preferably 2.5 grades.
4. the dynamic deterioration method of black tea according to claim 1 is it is characterised in that described black tea fresh leaf is withered described
Thickness in groove is less than 10cm.
5. the dynamic deterioration method of black tea according to claim 2 is it is characterised in that described intermittent exercise is according to following
Program is carried out successively：
Motion 2-4 minute, rests 25-35 minute；Motion 4-6 minute, rests 35-45 minute；Motion 8-15 minute, rests 55-
65 minutes；Motion 25-35 minute, rests more than 55 minutes.
6. the dynamic deterioration method of black tea according to claim 5 is it is characterised in that described intermittent exercise is according to following
Program is carried out successively：
Motion 3 minutes, rests 30 minutes；Motion 5 minutes, rests 40 minutes；Motion 10 minutes, rests 60 minutes；30 points of motion
Clock, rests 60 minutes -70 minutes.
7. the dynamic deterioration method of black tea according to claim 5 is it is characterised in that described black tea fresh leaf is through dynamically withering
Moisture content after withering is 63%-65%.
8. the dynamic deterioration method of the black tea according to any one of claim 1-7 is it is characterised in that described black tea fresh leaf exists
Relative air humidity during dynamically withering is 68%-75%.
9. the dynamic deterioration method of black tea according to claim 1 is it is characterised in that the temperature of described air-flow is 29-30
℃.
10. the dynamic deterioration method of black tea according to claim 1 is it is characterised in that described air-flow is provided by aerator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610751912.1A CN106387111A (en) | 2016-08-29 | 2016-08-29 | Dynamic withering method of black tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610751912.1A CN106387111A (en) | 2016-08-29 | 2016-08-29 | Dynamic withering method of black tea |
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| CN106387111A true CN106387111A (en) | 2017-02-15 |
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ID=58002849
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609761A (en) * | 2013-12-17 | 2014-03-05 | 利川金利茶业有限责任公司 | Method for producing Lichuan Congou black tea |
| CN103918816A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Tianzhu black tea processing technology |
| CN103988931A (en) * | 2014-06-09 | 2014-08-20 | 四川省南方叶嘉茶业有限公司 | Processing method of Mengding mountain famous black tea |
| CN104430967A (en) * | 2014-11-04 | 2015-03-25 | 中国农业科学院茶叶研究所 | Processing method of aromatic black tea |
| CN104920668A (en) * | 2015-06-24 | 2015-09-23 | 贵州铜仁和泰茶业有限公司 | Processing method of rock tea and green-making machine used by green-making step of processing method |
-
2016
- 2016-08-29 CN CN201610751912.1A patent/CN106387111A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609761A (en) * | 2013-12-17 | 2014-03-05 | 利川金利茶业有限责任公司 | Method for producing Lichuan Congou black tea |
| CN103918816A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Tianzhu black tea processing technology |
| CN103988931A (en) * | 2014-06-09 | 2014-08-20 | 四川省南方叶嘉茶业有限公司 | Processing method of Mengding mountain famous black tea |
| CN104430967A (en) * | 2014-11-04 | 2015-03-25 | 中国农业科学院茶叶研究所 | Processing method of aromatic black tea |
| CN104920668A (en) * | 2015-06-24 | 2015-09-23 | 贵州铜仁和泰茶业有限公司 | Processing method of rock tea and green-making machine used by green-making step of processing method |
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Application publication date: 20170215 |