CN106465769A - A kind of processing technology of black tea - Google Patents
A kind of processing technology of black tea Download PDFInfo
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Abstract
The invention discloses a kind of processing technology of black tea, this technique is blue or green using the Folium Camelliae sinensis of fresh collection are sequentially passed through stand, wither, knead the type of doing, fermentation, make type, it is dried, Titian, selected operation aftershaping, especially, withering, knead and do type technology room addition rocking of green leaf technique, made black tea effect becomes apparent from, the present invention is compared with traditional handicraft, black tea product is made to have soup look red gorgeous bright, flavour is sweet and tasty dense, lasting fragrance, leaf is low red even bright, there is the quality and flavor of uniqueness, and aminoacid in component content, the content of thearubigins is higher, this shows to carry out shaking treating to withering leaf, the quality of black tea can be significantly improved, the black tea manufacturing process time being simultaneously introduced rocking of green leaf technique can greatly shorten, the process withered and ferment can shorten the time of half.
Description
Technical field
The present invention relates to a kind of processing technology of black tea, belong to Tea Processing technical field.
Background technology
In existing black tea processing technique, because the tea leaf quality that are produced from different regions is inconsistent, therefore specific processing technique is also not quite similar, and the design parameter that especially each technique is adopted is entirely different.
Guizhou Meitan is the township of the famous Folium Camelliae sinensis in the whole nation, and so mostly based on manufacture green tea, manufacturing of black tea is typically all to be made using existing general black tea process, and made black tea has no advantage compared with other black tea.
Content of the invention
The purpose of the present invention is：For the defect of prior art, provide a kind of processing technology of black tea, to adapt to Meitan area Folium Camelliae sinensis so that producing black tea to have more regional particularity, to overcome the deficiencies in the prior art.
Technical scheme
A kind of processing technology of black tea, this technique sequentially passes through stand green grass or young crops, withers, knead the type of doing, ferment, do type, drying, Titian, selected operation aftershaping using by the Folium Camelliae sinensis of fresh collection, especially, withering, kneading and do type technology room addition rocking of green leaf technique, made black tea effect is becoming apparent from.
In a kind of processing technology of aforesaid black tea, described stand young worker's skill is to stir the tea spreading-and-cooling of fresh collection to room temperature simultaneously.
In a kind of processing technology of aforesaid black tea, described withering technology include withering trough wither and Indoor Natural wither, the tealeaves moisture content withered be 74%～76%, Folium Camelliae sinensis color be dirty-green.
Wherein withering trough withers：Folium Camelliae sinensis are uniformly spread in withering trough, leaf-spreading thickness is generally 10～20cm and Folium Camelliae sinensis are in soft fluffy state and thickness is consistent, and the gas flow temperature that the aerator on withering trough bloats keeps 28～32 DEG C, and relative air humidity is 65%～75%, using 1.5-2h tipping bucket once, withering time is 3-6h；
Indoor Natural withers：Tea spreading after the green grass or young crops of stand is placed on bamboo mat or withers on frame, leaf-spreading thickness is 3-8cm, and Folium Camelliae sinensis are in soft fluffy state and thickness is consistent, using room temperature and air humidity is maintained at 60%-70% for interior, using 1.5-2h tipping bucket once, withering time is 10-12h.
In a kind of processing technology of aforesaid black tea, described rocking of green leaf technique is followed successively by slight rocking of green leaf technique, moderate rocking of green leaf technique and unloads young worker's skill, and the tea amount loading is advisable with just covering vibration machine cylinder axis；
Its mild or moderate rocking of green leaf technique：The fresh leaf completing withering is put in rocking green cylinder, using the slow-speed of revolution, controls the rocking green cylinder each revolution of time in 8-12s, after shaking 3-5 minute clockwise, shakes 3-5 minute counterclockwise and stops；
Moderate rocking of green leaf technique：The rotating speed of rocking green cylinder is improved, controls the rocking green cylinder each revolution of time in 4-8s, shake 3-5 minute clockwise, shake 3-5 minute counterclockwise, then shake 8-10 minute clockwise and stop；
Unload young worker's skill：When the Folium Camelliae sinensis after moderate rocking of green leaf technique are no after grass smell, keep rocking green cylinder low speed rotation 3-5 minute again, control the rocking green cylinder each revolution of time in 8-12s, then fresh leaf is unloaded.
In a kind of processing technology of aforesaid black tea, described knead the Folium Camelliae sinensis after the type technique of doing refers to rocking of green leaf and put into knead machine barrel, and fill leaf amount and knead machine barrel and be advisable to fill, 45-80 minute is kneaded using transfer pressure, with cell injury rate more than 90%, blade more than 90% becomes bar to degree of kneading.
In a kind of processing technology of aforesaid black tea, described fermentation technology refers to be layered on fermentation frame or fermentation disk top fermentation by kneading the Folium Camelliae sinensis after the type of doing and divide, and paving thickness is 8-12cm.Fermentation room temperature 24-28 DEG C, is adjusted using spraying or watering and keeps humidity >=95%, keep Folium Camelliae sinensis leaf temperature to be 26-33 DEG C, fermentation time is 3-5h.
In a kind of processing technology of aforesaid black tea, described type technique of doing includes that curl shape black tea makees type, granulated black tea makees type and straight bar black tea does type technique；
Wherein curl shape black tea makees type：This curl shape black tea does not need to do type, is directly entered drying process after fermentation；
Granulated black tea makees type：Do and adopt high temperature fast dewatering before type, its temperature is 280-300 DEG C, the time be 10-15min so that tea color is dark red, tea base water content is 40%-50%, and by frying base, for the first time and pot and second pot to complete shaping totally three times；
1）, fry base technique：Folium Camelliae sinensis will put into and be preheated in 75 DEG C -85 DEG C of dual-pot curved pekoe roasting machine after dehydration, and fry to bud-leaf is curly, color and luster is black brown, during water content about 35% about, cook rapidly and airing；
2）, for the first time and pot technique：To put in the dual-pot curved pekoe roasting machine being preheated to 65 DEG C -75 DEG C through the Folium Camelliae sinensis after frying base technique, the input amount of Folium Camelliae sinensis is the half frying base technique input amount, and generally black brown to tea base, bar rope is bolted, tea base water content 20%-30% about when, cook rapidly and spreading for cooling；
3）, second and pot technique：Folium Camelliae sinensis after first time simultaneously pot technique are put in the dual-pot curved pekoe roasting machine being preheated to 55 DEG C -65 DEG C, to granule tight knot intense excess syndrome, overall crow is brown glossy or brown glossy, cook during water content about 8%-12%, airing, complete shaping operation；
Straight bar black tea makees type：Fermentated leaves is put into manage bar in carding machine, makes tea base bar rope straight and upright, water content reaches 30%-40% machine spreading for cooling at present.
In a kind of processing technology of aforesaid black tea, described drying process refers to sequentially pass through gross fire Temperature Treatment through the Folium Camelliae sinensis doing type technique and foot fire Temperature Treatment completes drying；
Wherein gross fire Temperature Treatment：Temperature is 110-120 DEG C, is dried to spreading for cooling after water content 18%-20%；
Foot fire Temperature Treatment：Temperature is 100-110 DEG C, is dried to water content 4%-6%.
In a kind of processing technology of aforesaid black tea, it is at 110 DEG C ~ 135 DEG C that described Titian technique refers to the Folium Camelliae sinensis after drying process in temperature, and holding baking time is 15-30min.
Due to employing technique scheme, compared with prior art, the present invention is compared with traditional handicraft, black tea product is made to have soup look red gorgeous bright, flavour is sweet and tasty dense, lasting fragrance, leaf is low red even bright, there is the quality and flavor of uniqueness, and aminoacid in component content, the content of thearubigins is higher, this shows to carry out shaking treating to withering leaf, the quality of black tea can be significantly improved, the black tea manufacturing process time being simultaneously introduced rocking of green leaf technique can greatly shorten, the process withered and ferment can shorten the time of half, it is various fragrance components in content that the present invention does the overall fragrance being presented in the Folium Camelliae sinensis made, ratio, the result of the factor integration such as odor type and its intensity effect., accurately identify aroma substance species and its contribution to overall fragrance in the test specimen comparing and processing with Guizhou Province river bank 601 with distillation micro-extracting method with reference to gas chromatography mass spectrometry method., result shows that more than the 60 kind of aroma substance identifying mainly comprises aldehydes, esters, alcohols, ketone alkane, hydro carbons etc.., wherein topmost material is aldehydes, next to that alcohols, ketone, esters, alkanes etc..Wherein aldehydes is topmost material, next to that alkanes, esters, alcohols, ketone etc.., the fragrance of a flower that embodied, fruital, the fragrant and sweet odor characteristic with oolong tea.；Tea perfume gas is become to have clear improvement after the innovative technology of as shown by data addition rocking of green leaf, aroma component is more rich, and relative amount is also higher.
By various combination test is carried out to the mechanical movement power of rocking of green leaf and mechanical friction, to verify the rocking of green leaf difference impact to Folium Isatidis physic-chemical changes and tea quality for the mechanical force；Result shows：Mechanical movement power strengthens the transporting function of blade tip tissue, coordinates millet paste taste compound, has inherent effect；Mechanical friction causes leaf cell to damage, and makes tea polyphenols enzymatic oxidation, induces fragrance, has external effect；Motoricity and the mutually coordinated cooperation of frictional forces, form thick aroma and good taste quality specific to Folium Camelliae sinensis.
Specific embodiment
Below to the present invention with being described in further detail, but not as any limitation of the invention.
Embodiments of the invention：Embodiment is used as to the present invention as detailed description using new product " Zun Yi is red " the black tea processing technology of our company.
The technological process of " Zun Yi is red " black tea processing technology includes：Stand is blue or green → and the type of the doing → fermentation → shaping → drying → Titian that withers → rocking of green leaf → knead → selected；
First, spread out green grass or young crops
By fresh feed, spreading for cooling, to room temperature, prevents fresh leaf heating rotten as early as possible；During the green grass or young crops of stand, to avoid excessively stirring, prevent Folium Camelliae sinensis from causing black blue or green, dead blue or green situation during stirring.
2nd, wither（Following two kinds of modes of withering are chosen any one kind of them）
1st, withering trough withers
1.1st, spread out leaf：Fresh leaf is uniformly spread in withering trough.Tender leaf, rainwater leaf and the thin stand of dew leaf, the thick stand of old leaf.Leaf-spreading thickness is generally 10-20cm, and stand Ye Shiying shakes loose and shakeouts Folium Camelliae sinensis is in soft fluffy state, keeps thickness consistent.
1.2nd, environmental requirement：Air blast temperature：28-32 DEG C, relative air humidity：（70±5）%, before and after withering trough, temperature will keep relatively uniform, and fan stream temperature should be gradually lowered with the process of withering.
1.3rd, air blast requires：Air force is suitably adjusted according to fresh leaf water content, leaf thickness and food value of leaf softness, not dispel leaf layer, to occur without " empty " as standard.State according to the carving leaf that withers and the uniformity coefficient withering, before inferior lobe, 10-30min stops drum hot blast, is changed to drum cold wind or stops air blast.
1.4, turn over and tremble：Generally 1.5-2h turns over and trembles once, turns over and trembles interval and should suitably shorten, turn over and require gesture light when trembling, tremble loose, turn over thoroughly, it is to avoid damage bud-leaf when water content is high.
1.5th, degree：Withering time is 3-6h.Withering leaf moisture content（75±1）% is advisable, organoleptic feature：Blade face tarnishes, and leaf color is more dark green, and grass gas goes down, leaf shrinkage, and the food value of leaf is soft, holds agglomerating, loosing one's grip can be slowly loose.
2nd, Indoor Natural withers
2.1st, spread out leaf：Fresh leaf is uniformly spread in bamboo mat or withers on frame.Tender leaf, rainwater leaf and the thin stand of dew leaf, the thick stand of old leaf.Leaf-spreading thickness is generally 3-8cm, and stand Ye Shiying shakes loose and shakeouts Folium Camelliae sinensis is in soft fluffy state, keeps thickness consistent.
2.2nd, environmental requirement：Room temperature, relative air humidity：（65±5）%.
2.3rd, turn over and tremble：Generally 2h turns over and trembles once, turns over and requires gesture light when trembling, tremble loose, turn over thoroughly, it is to avoid damages bud-leaf.
2.4th, degree：Time is 10-12h.The identical withering trough of leaf withers.
3rd, rocking of green leaf（Rocking of green leaf technique is followed successively by slight rocking of green leaf technique, moderate rocking of green leaf technique and unloads young worker's skill, and the tea amount loading is advisable with just covering vibration machine cylinder axis）
3.1st, slight rocking of green leaf：The fresh leaf completing withering is put in rocking green cylinder, using the slow-speed of revolution, controls the rocking green cylinder each revolution of time in 8-12s, after shaking 3-5 minute clockwise, shakes 3-5 minute counterclockwise.
3.2nd, moderate rocking of green leaf：The rotating speed of rocking green cylinder is improved, controls the rocking green cylinder each revolution of time in 4-8s, shake 3-5 minute clockwise, shake 3-5 minute counterclockwise, then shake 8-10 minute clockwise.
3.3rd, unload green grass or young crops：Smelling the fragrance that the Folium Camelliae sinensis in vibration machine give out outside rocking green cylinder has not had grass gas, and has slight fruital, keeps rocking green cylinder low speed rotation 3-5 minute again, controls the rocking green cylinder each revolution of time in 8-12s, then unloads fresh leaf.
4th, knead the type of doing
Dress leaf amount can cover properly accurate to rub lid, and during dress leaf, tender leaf avoids pressing, and old leaf can suitably press, pressurization grasp gently, heavy, light principle（Specific pressure size is defined using the practical experience of prior art or operator）；Knead leaf and be tightly rolled into bar, have a small amount of tea juice to overflow for kneading appropriateness, the carrying out of the inadequate tight knot of compass screen surface tea bar rope after deblocking rubs again, rub dress leaf amount again and be defined by the 2/3 of rub barrel, tightly rolled up with tea bar, tea juice is excessive, adhering to tea bar surface is appropriateness.With cell injury rate more than 90%, blade more than 90% becomes bar to degree of kneading, and kneads the regulation of time and pressuring method technical requirements reference table 1.
Table 1
Knead time and pressuring method
5th, ferment
1st, fermenting cellar：Indoor temperature：24-28 DEG C, humidity >=95%, keep indoor cleaning health.
2nd, the tea deblocking kneaded is put into fermentation frame or the fermentation of fermentation disk, spread uniformly, thickness 8-12cm.Fermentation room temperature 24-28 DEG C, humidity >=95%, adjusted with spraying or sprinkling water.Maintain the circulation of air, or use equipment While settling increase the oxygen；Keep leaf temperature 26-33 DEG C, time 3-5h.
3rd, attenuation degree：Fermentated leaves grass gas disappears, and flowers and fruits fragrance, and superfine, one-level tea fermentated leaves leaf color Huang is red, and two grades of tea are in yellow or greenish-yellow.Fermentated leaves is appropriateness as level Four, and not, Pyatyi lays particular stress on three-level, and daytime is observing based on leaf color, and hears fragrance, and night, to smell based on perfume (or spice), simultaneous sees leaf color.Concrete fermentated leaves is as referring to table 2.
Table 2 fermentation of black tea leaf as
| Project | Require |
| One-level leaf as | Cyan, strong grass gas |
| Two grades of leaves as | Bluish yellow color, has grass gas |
| Three-level leaf as | Yellow, micro- delicate fragrance |
| Level Four leaf as | Reddish yellow, flowers and fruits are fragrant, fruital is obvious |
| Pyatyi leaf as | Redness, ripe perfume (or spice) |
| Six grades of leaves as | Maroon, low perfume (or spice), yeast-bitten |
6th, make type（Do type technique for the black tea making different types using different）
1st, curl shape black tea curl shape black tea does not need to do type, and be directly entered next step after fermentation appropriateness is dried link.
2nd, granulated black tea
Need before shaping to be first dehydrated, dehydration requires high temperature quick, and its temperature is 280-300 DEG C, the time is 10-15min；Dehydration leaf viscosity reduces, and it is agglomerating to hold tea base, can scatter, color and luster is dark red after loosing one's grip, and tea base water content is about 45% about.
Shaping is carried out in 6CCQ-50 dual-pot curved pekoe roasting machine；Rolled in pot using tea base and mutual extrude, at certain temperature and moisture condition, by frying base, for the first time and pot and second pot to complete shaping totally three times.
Fry base：Fermentated leaves after dehydration simultaneously airing moisture regain is put in the dual-pot curved pekoe roasting machine being preheated to 80 DEG C about, throws leaf amount and be about 12-15Kg, start dual-pot curved pekoe roasting machine, it is transferred to significantly gear, the equipment speed of service and be about 110 times/min, make tea base can smoothly overturn in pot to be advisable, the parch time is about 40min, fry to bud-leaf is curly, color and luster is black brown, slightly aobvious fragrant and sweet, during water content about 35% about, cook rapidly, of short duration airing, rub scattered agglomerate, weed out unqualified.
First time pot：Put in the dual-pot curved pekoe roasting machine being preheated to 70 DEG C about by passing through to fry base and weed out unqualified tea base 6～7kg, equipment operation speed is down to 90 times/min, it is set as that significantly or small size shelves, the parch time is about 45min, generally black brown to tea base according to upset situation in pot for the tea base, fragrant and sweet obvious, bar rope is relatively bolted, and during tea base water content 25% about, cooks rapidly, of short duration airing, weeds out unqualified.
Second and pot：By through for the first time and pot weed out unqualified tea base and put in the dual-pot curved pekoe roasting machine being preheated to 60 DEG C about, throwing leaf amount is 11～12kg, rotating speed is 60 times/min, the parch time is about 50min, and to granule tight knot intense excess syndrome, overall crow is brown glossy or brown glossy, fragrant and sweet aobvious, water content is cooked when being about 10%, and airing completes shaping operation.
3rd, straight bar black tea：Fermentated leaves is put into manage bar in carding machine, makes tea base bar rope straight and upright, water content reaches 30%-40% machine spreading for cooling at present.
7th, it is dried
Drying process refers to sequentially pass through gross fire Temperature Treatment through the Folium Camelliae sinensis doing type technique and foot fire Temperature Treatment completes drying；
Wherein gross fire Temperature Treatment：Temperature is 110-120 DEG C, is dried to spreading for cooling after water content 18%-20%；
Foot fire Temperature Treatment：Temperature is 100-110 DEG C, is dried to water content 4%-6%.
8th, Titian
It is at 110 DEG C ~ 135 DEG C that Titian technique refers to the Folium Camelliae sinensis after drying process in temperature, and holding baking time is 15-30min.
9th, selected
Through Titian Folium Camelliae sinensis upper after selected pack.
New technology is compared with traditional handicraft, black tea product is made to have soup look red gorgeous bright, flavour is sweet and tasty dense, lasting fragrance, and leaf is low red even bright, there is the quality and flavor of uniqueness, and the content of aminoacid in component content, thearubigins is higher, this shows to carry out shaking treating to withering leaf, can significantly improve the quality of black tea, the black tea manufacturing process time being simultaneously introduced rocking of green leaf technique can greatly shorten, and the process withered and ferment can shorten the time of half.
The overall fragrance being presented in Folium Camelliae sinensis is the result that various fragrance components act in factor integrations such as content, ratio, odor type and its intensity, accurately identifies aroma substance species and its contribution to overall fragrance in the test specimen being compared and being processed with Guizhou Province river bank 601 with distillation micro-extracting method with reference to gas chromatography mass spectrometry method.Result shows, more than the 60 kind of aroma substance identifying, and mainly comprises aldehydes, esters, alcohols, ketone alkane, hydro carbons etc..Wherein topmost material is aldehydes, next to that alcohols, ketone, esters, alkanes etc..Wherein aldehydes is topmost material, next to that alkanes, esters, alcohols, ketone etc..The fragrance of a flower that embodied, fruital, the fragrant and sweet odor characteristic with oolong tea.Tea perfume gas is become to have clear improvement after the innovative technology of as shown by data addition rocking of green leaf, aroma component is more rich, and relative amount is also higher.
By various combination test is carried out to the mechanical movement power of rocking of green leaf and mechanical friction, to verify the rocking of green leaf difference impact to Folium Isatidis physic-chemical changes and tea quality for the mechanical force.Result shows：Mechanical movement power strengthens the transporting function of blade tip tissue, coordinates millet paste taste compound, has inherent effect；Mechanical friction causes leaf cell to damage, and makes tea polyphenols enzymatic oxidation, induces fragrance, has external effect；Motoricity and the mutually coordinated cooperation of frictional forces, form thick aroma and good taste quality specific to Folium Camelliae sinensis.
Claims (9)
1. a kind of processing technology of black tea it is characterised in that：This technique sequentially passes through stand green grass or young crops, withers, knead the type of doing, ferment, do type, drying, Titian, selected operation aftershaping using by the Folium Camelliae sinensis of fresh collection, especially, is withering, is kneading and do type technology room addition rocking of green leaf technique, made black tea effect becomes apparent from.
2. a kind of black tea according to claim 1 processing technology it is characterised in that：Described stand young worker's skill is to stir the tea spreading-and-cooling of fresh collection to room temperature simultaneously.
3. a kind of black tea according to claim 1 processing technology it is characterised in that：Described withering technology include withering trough wither and Indoor Natural wither, the tealeaves moisture content withered be 74%～76%, Folium Camelliae sinensis color be dirty-green；
Wherein withering trough withers：Folium Camelliae sinensis are uniformly spread in withering trough, leaf-spreading thickness is generally 10～20cm and Folium Camelliae sinensis are in soft fluffy state and thickness is consistent, and the gas flow temperature that the aerator on withering trough bloats keeps 28～32 DEG C, and relative air humidity is 65%～75%, using 1.5-2h tipping bucket once, withering time is 3-6h；
Indoor Natural withers：Tea spreading after the green grass or young crops of stand is placed on bamboo mat or withers on frame, leaf-spreading thickness is 3-8cm, and Folium Camelliae sinensis are in soft fluffy state and thickness is consistent, using room temperature and air humidity is maintained at 60%-70% for interior, using 1.5-2h tipping bucket once, withering time is 10-12h.
4. a kind of black tea according to claim 1 processing technology it is characterised in that：Described rocking of green leaf technique is followed successively by slight rocking of green leaf technique, moderate rocking of green leaf technique and unloads young worker's skill, and the tea amount loading is advisable with just covering vibration machine cylinder axis；
Its mild or moderate rocking of green leaf technique：The fresh leaf completing withering is put in rocking green cylinder, using the slow-speed of revolution, controls the rocking green cylinder each revolution of time in 8-12s, after shaking 3-5 minute clockwise, shakes 3-5 minute counterclockwise and stops；
Moderate rocking of green leaf technique：The rotating speed of rocking green cylinder is improved, controls the rocking green cylinder each revolution of time in 4-8s, shake 3-5 minute clockwise, shake 3-5 minute counterclockwise, then shake 8-10 minute clockwise and stop；
Unload young worker's skill：When the Folium Camelliae sinensis after moderate rocking of green leaf technique are no after grass smell, keep rocking green cylinder low speed rotation 3-5 minute again, control the rocking green cylinder each revolution of time in 8-12s, then fresh leaf is unloaded.
5. a kind of black tea according to claim 1 processing technology it is characterised in that：Described knead the Folium Camelliae sinensis after the type technique of doing refers to rocking of green leaf and put into knead machine barrel, and fill leaf amount and knead machine barrel and be advisable to fill, 45-80 minute is kneaded using transfer pressure, with cell injury rate more than 90%, blade more than 90% becomes bar to degree of kneading.
6. a kind of black tea according to claim 1 processing technology it is characterised in that：Described fermentation technology refers to be layered on fermentation frame or fermentation disk top fermentation by kneading the Folium Camelliae sinensis after the type of doing and divide, and paving thickness is 8-12cm；
Fermentation room temperature 24-28 DEG C, is adjusted using spraying or watering and keeps humidity >=95%, keep Folium Camelliae sinensis leaf temperature to be 26-33 DEG C, fermentation time is 3-5h.
7. a kind of black tea according to claim 1 processing technology it is characterised in that：Described type technique of doing includes that curl shape black tea makees type, granulated black tea makees type and straight bar black tea does type technique；
Wherein curl shape black tea makees type：This curl shape black tea does not need to do type, is directly entered drying process after fermentation；
Granulated black tea makees type：Do and adopt high temperature fast dewatering before type, its temperature is 280-300 DEG C, the time be 10-15min so that tea color is dark red, tea base water content is 40%-50%, and by frying base, for the first time and pot and second pot to complete shaping totally three times；
1）, fry base technique：Folium Camelliae sinensis will put into and be preheated in 75 DEG C -85 DEG C of dual-pot curved pekoe roasting machine after dehydration, and fry to bud-leaf is curly, color and luster is black brown, during water content about 35% about, cook rapidly and airing；
2）, for the first time and pot technique：To put in the dual-pot curved pekoe roasting machine being preheated to 65 DEG C -75 DEG C through the Folium Camelliae sinensis after frying base technique, the input amount of Folium Camelliae sinensis is the half frying base technique input amount, and generally black brown to tea base, bar rope is bolted, tea base water content 20%-30% about when, cook rapidly and spreading for cooling；
3）, second and pot technique：Folium Camelliae sinensis after first time simultaneously pot technique are put in the dual-pot curved pekoe roasting machine being preheated to 55 DEG C -65 DEG C, to granule tight knot intense excess syndrome, overall crow is brown glossy or brown glossy, cook during water content about 8%-12%, airing, complete shaping operation；
Straight bar black tea makees type：Fermentated leaves is put into manage bar in carding machine, makes tea base bar rope straight and upright, water content reaches 30%-40% machine spreading for cooling at present.
8. a kind of black tea according to claim 1 processing technology it is characterised in that：Described drying process refers to sequentially pass through gross fire Temperature Treatment through the Folium Camelliae sinensis doing type technique and foot fire Temperature Treatment completes drying；
Wherein gross fire Temperature Treatment：Temperature is 110-120 DEG C, is dried to spreading for cooling after water content 18%-20%；
Foot fire Temperature Treatment：Temperature is 100-110 DEG C, is dried to water content 4%-6%.
9. a kind of black tea according to claim 1 processing technology it is characterised in that：It is at 110 DEG C ~ 135 DEG C that described Titian technique refers to the Folium Camelliae sinensis after drying process in temperature, and holding baking time is 15-30min.
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| CN107455494A (en) * | 2017-08-15 | 2017-12-12 | 广西昭平县天成生态农业有限公司 | A kind of preparation method of Fruity type High-aroma black tea |
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| CN109757571A (en) * | 2019-03-18 | 2019-05-17 | 字联铭 | A kind of production method of ripe fragrant clear moistening type Yunnan black tea tea |
| CN110403030A (en) * | 2019-09-06 | 2019-11-05 | 贵州省凤冈县浪竹有机茶业有限公司 | A kind of processing technology of black tea |
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| CN107581280A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end strange red group's type tea or tea cake high efficiency process for making and product by hand |
| CN107258958A (en) * | 2017-08-03 | 2017-10-20 | 贵州茗香茶业科技开发有限公司 | A kind of dark brownish green pre-treating method of black tea processing |
| CN107258958B (en) * | 2017-08-03 | 2021-07-02 | 贵州茗香茶业科技开发有限公司 | Tea green pretreatment method for black tea processing |
| CN107455494A (en) * | 2017-08-15 | 2017-12-12 | 广西昭平县天成生态农业有限公司 | A kind of preparation method of Fruity type High-aroma black tea |
| CN109757571A (en) * | 2019-03-18 | 2019-05-17 | 字联铭 | A kind of production method of ripe fragrant clear moistening type Yunnan black tea tea |
| CN110403030A (en) * | 2019-09-06 | 2019-11-05 | 贵州省凤冈县浪竹有机茶业有限公司 | A kind of processing technology of black tea |
| CN113519647A (en) * | 2021-07-15 | 2021-10-22 | 贵州琦福苑茶业有限公司 | White tea withering process |
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