CN106417692A

CN106417692A - Processing method for black tea

Info

Publication number: CN106417692A
Application number: CN201610800034.8A
Authority: CN
Inventors: 王政委
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-08-29
Filing date: 2016-08-29
Publication date: 2017-02-22

Abstract

The invention discloses a processing method for black tea, and relates to the field of tea processing. The processing method includes the following steps of (1) fresh leaf picking; (2) withering; (3) rolling; (4) fermenting; (5) drying. According to the processing method for the black tea, as two times of natural withering and one time of sunlight withering are combined, the content of amino acid in withered leaves is increased, the fragrance is improved, the bitter taste of tea soup is reduced, particularly the moisture of the withered leaves can be newly and evenly distributed through second natural withering, and the edge breaking and stem removing phenomenon in the rolling process is reduced. The dehydration process is adopted during gross fire drying, fermented leaves with the high humidity are rapidly subjected to water losing and dried through a dynamic water losing machine, and the fragrance of dried tea can be well improved. The intermittent drying method is adopted during full fire drying, low-boiling-point fragrant substances bad for the fragrance are better removed, and high-boiling-point fragrant substances beneficial to the fragrance are can be formed.

Description

The processing method of black tea

Technical field

The present invention relates to processing field of tea leaves, relate in particular to a kind of processing method of black tea.

Background technology

Hanzhong has long plant tea history, is exactly the important distribution centre of tea exchange horse" from ancient times.Tea area warmer climate moistens, Level Four is clearly demarcated.Being distributed in hills, the mountain area of 600～1300 meters of height above sea level, day and night temperature is big more in the tea place, annual rainfall 900～ 1300 millimeters.Fertile soil, the content of organic matter is enriched, pH value 4.5～6.5, afforestation rate 62%, and forestry and grass coverage reaches 60% More than.The physical geography advantage of " latitude height, height above sea level, cloud and mist probability are high, rich in zinc selenium, away from pollution " and growing environment make the Chinese Middle tea has " fragrant high, taste is dense, resistance to bubble, shape are beautiful, health care " five big features.Hanzhong Cha Qu is traditional green tea producing region, and green tea produces It is concentrated mainly on spring season, the Summer-autumn tea wasting of resources, utilization rate is low is to produce upper subject matter.

Black tea is a kind of full fermentation tea, and raw material selected by Hanzhong black tea is Hanzhong Nanzheng Bei Ba colony kind, amino acid content 2.62%, polyphenol content 28.17%, phenol ammonia ratio 10.75, fit green tea processed and black tea.Made black tea quality is apparently higher than mesh The leaflet kind tea of front popularization, such as Longjing Changye, Pingyang special morning etc..Meanwhile, black tea manufacture history in Hanzhong is short, process technology people Member such as withers to black tea processing key operation, ferments and is dried and grasps deficiency, and product quality is uneven.

Content of the invention

Problem to be solved by this invention is to provide a kind of processing method of the black tea originating from Hanzhong.Reduce Hanzhong Summer-autumn tea The wasting of resources, improves the quality of Hanzhong black tea.

To achieve these goals, the technical scheme that the present invention takes is：A kind of processing method of black tea, its feature exists In comprising the steps：

(1) leaf picking：The black tea raw material of cultivation is Bei Ba colony kind, and grade is a bud one leaf, and leaf picking standard is Open up at the beginning of simple bud head or a bud one leaf, then fresh leaf is carried out classification process, remove fish leaf impurity；

(2) wither：By the fresh leaf priority plucking classification carry out secondary naturally wither and a daylight withers, for the first time natural Withering time 8～9 hours, 20～25 DEG C of indoor temperature, relative humidity of withering 60～70%, is withered the lower time in daylight afterwards After 2～3 hours, then carry out nature and wither 1 hour, so that fresh leaf is limbered up toughness, the fragrance of a flower is obvious；

(3) knead：The tealeaves having withered is carried out 60～90 minutes knead, kneads 2 times, deblocked after kneading every time Shake loose, 30～32 DEG C of indoor temperature, 50～60% it is desirable to bar rope is tight is thin, rolled twig rate reaches more than 85% to relative humidity；

(4) ferment：The tealeaves kneaded is fermented in fermentation machine, 30～40 DEG C of fermentation temperature, leaf-spreading thickness 10～ 15cm, fermentation time 6～8h；

(5) it is dried：By first dynamic dehydration 2 times at 130 DEG C of the tealeaves after fermentation, then stand 1h again, again 100 DEG C afterwards Lower baking 2～3 hours, you can prepared Hanzhong black tea.

Preferably, kneading machine model 45 type adopting in described step (3), 40 turns/min of rotating speed, and knead at 40 points Carry out radiating of deblocking after clock.

Preferably, in described step (4), fermentation carries out manually even heap every 2h, plays radiating exsiccation.

Preferably, in described step (5) to the tealeaves fermenting dynamic dehydration machine hacking fire, 130 DEG C of temperature, continuously enter Row 2 times, the tealeaves standing 1h of gross fire of fighting each other, 30～32 DEG C of indoor temperature, relative humidity 50～60%, the tealeaves of standing is existed Curer tea curing, carries out the baking of 15 minutes at 100 DEG C, stops afterwards heating 15 minutes, circulating as one, altogether Circulation 4～6 times.

Beneficial effect：The processing method of this black tea is withered with a daylight using naturally withering twice and is combined, and increased Amino acid content in withering leaf, improves fragrance, reduces millet paste bitter taste, and naturally withering for especially second to make withering leaf moisture Again uniformly arrange, reduce cut edge during kneading and take off stem phenomenon.Gross fire drying employs dehydration, using dynamic dehydration Machine, the quick desiccation of fermentated leaves higher for humidity ratio can improve dry tea fragrance well.Foot fire drying employs interval Formula seasoning, preferably removes the low boiling fragrant class material being unfavorable for fragrance, improves the higher boiling fragrant class being conducive to fragrance Material is formed.

Specific embodiment

The following detailed description of a kind of preferred embodiment of the processing method of black tea of the present invention.

The processing method of this black tea comprises the steps：

(5) it is dried：By first dynamic dehydration 2 times at 130 DEG C of the tealeaves after fermentation, then stand 1h again, again 100 DEG C afterwards Lower baking 2～3 hours, you can prepared Hanzhong black tea.To the tealeaves fermenting in dynamic dehydration machine hacking fire, 130 DEG C of temperature, connect Continue and carry out 2 times, the tealeaves standing 1h of gross fire of fighting each other, 30～32 DEG C of indoor temperature, relative humidity 50～60%, the tea to standing Leaf, in curer tea curing, carries out the baking of 15 minutes at 100 DEG C, stops heating 15 minutes afterwards, follows as one Ring, circulates 4～6 times altogether.

Kneading machine model 45 type adopting in step (3), 40 turns/min of rotating speed, and knead and deblocked after 40 minutes Radiating.In step (4), fermentation carries out manually even heap every 2h, plays radiating exsiccation.

The processing method of this black tea is withered with a daylight using naturally withering twice and is combined, and increased ammonia in withering leaf Base acid content, improves fragrance, reduces millet paste bitter taste, and naturally withering for especially second to make withering leaf moisture again uniformly arrange Cloth, reduces cut edge during kneading and takes off stem phenomenon.Gross fire drying employs dehydration, using dynamic dehydration machine, by humidity The relatively higher quick desiccation of fermentated leaves, can improve dry tea fragrance well.Foot fire drying employs intermittent drying method, Preferably remove the low boiling fragrant class material being unfavorable for fragrance, improve and be conducive to the higher boiling fragrant class material of fragrance to be formed.

The foregoing is only embodiments of the invention, not thereby limit the present invention the scope of the claims, every using this Equivalent structure or equivalent flow conversion that bright specification and embodiment content are made, or it is related to be directly or indirectly used in other Technical field, be included within the scope of the present invention.

Claims

1. a kind of processing method of black tea is it is characterised in that comprise the steps：

(1) leaf picking：The black tea raw material of cultivation is Bei Ba colony kind, and grade is a bud one leaf, and leaf picking standard is simple bud Open up at the beginning of head or a bud one leaf, then fresh leaf is carried out classification process, remove fish leaf impurity；

(2) wither：By the fresh leaf priority plucking classification carry out secondary naturally wither and a daylight withers, naturally wither for the first time 8～9 hours time, 20～25 DEG C of indoor temperature, relative humidity of withering 60～70%, is withered the lower time 2～3 in daylight afterwards After hour, then carry out nature and wither 1 hour, so that fresh leaf is limbered up toughness, the fragrance of a flower is obvious；

(3) knead：The tealeaves having withered is carried out 60～90 minutes knead, kneads 2 times, carry out deblocking after kneading every time trembling Dissipate, 30～32 DEG C of indoor temperature, 50～60% it is desirable to bar rope is tight is thin, rolled twig rate reaches more than 85% to relative humidity；

(4) ferment：The tealeaves kneaded is fermented in fermentation machine, 30～40 DEG C of fermentation temperature, leaf-spreading thickness 10～15cm, sends out Ferment time 6～8h；

(5) it is dried：By first dynamic dehydration 2 times at 130 DEG C of the tealeaves after fermentation, then stand 1h again, afterwards baking at 100 DEG C again Roasting 2～3 hours, you can prepared Hanzhong black tea.

2. according to a kind of black tea described in claim 1 processing method it is characterised in that：Adopt in described step (3) rubs Twister model 45 type, 40 turns/min of rotating speed, and knead and carry out radiating of deblocking after 40 minutes.

3. according to a kind of black tea described in claim 1 processing method it is characterised in that：In described step (4) fermentation every 2h carries out manually even heap, plays radiating exsiccation.

4. according to a kind of black tea described in claim 1 processing method it is characterised in that：To fermenting in described step (5) Tealeaves in dynamic dehydration machine hacking fire, 130 DEG C of temperature, be carried out continuously 2 times, the tealeaves of gross fire of fighting each other standing 1h, Indoor Temperature 30～32 DEG C of degree, relative humidity 50～60%, to the tealeaves standing in curer tea curing, carry out at 100 DEG C 15 minutes Baking, afterwards stop heating 15 minutes, as one circulate, altogether circulate 4～6 times.