CN106490203A - A kind of processing technique of black tea - Google Patents
A kind of processing technique of black tea Download PDFInfo
- Publication number
- CN106490203A CN106490203A CN201611008239.9A CN201611008239A CN106490203A CN 106490203 A CN106490203 A CN 106490203A CN 201611008239 A CN201611008239 A CN 201611008239A CN 106490203 A CN106490203 A CN 106490203A
- Authority
- CN
- China
- Prior art keywords
- folium camelliae
- camelliae sinensis
- tea
- black tea
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- 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
-
- 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
Abstract
The invention discloses a kind of processing technique of black tea of black tea preparing technical field, comprises the following steps：One：The Folium Camelliae sinensis of the two leaves and a bud of harvesting are withered, tea leaf withering thickness is 8 ~ 10cm, and temperature is 30 ~ 35 DEG C, and wither 6 ~ 8h；Two：The Folium Camelliae sinensis kneading machine for having withered is kneaded into bar, it is 20 ~ 25 DEG C that indoor temperature is kept when kneading, and humidity is 85 ~ 90%, uninterruptedly import the oxygen needed for tea leaf fermentation during kneading into knead bucket；Three：The Folium Camelliae sinensis that kneads are fermented, fermentation temperature is 26 ~ 28 DEG C, and fermentation time is 2 ~ 3h, during fermentation, keep the in liberal supply of oxygen；Four：The Folium Camelliae sinensis for fermenting are dried with fragrance extracting machine, baking temperature is 150 ~ 160 DEG C, the time is 20 ~ 30s；Five：By dried 3 ~ 4h of tea spreading-and-cooling, spreading for cooling thickness is 5 ~ 6cm；Six：Folium Camelliae sinensis after by spreading for cooling are bakeed, and stoving temperature is 70 ~ 80 DEG C, and it is 4 ~ 5% i.e. prepared black tea to bakee to water content of tea.This programme makes the black tea for preparing that there is fruit flavor and pure in mouth feel by being improved to the preparation technology of black tea.
Description
Technical field
The present invention relates to the preparing technical field of black tea, more particularly to a kind of processing technique of black tea.
Background technology
Black tea belongs to full fermentation teas, and the millet paste and leaf background color after brewing because of its dry tea takes on a red color and gains the name.Black tea be with
The bud-leaf of Camellia sinensis is raw material, and process is withered, kneads, fermenting, drying and the processing technique such as baking is refined again forms.Black tea is because dark brown
Black, it is referred to as " black tea " or " postfermented tea ".Black tea rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine,
The various nutrient elements such as Leucine, lysine, glutamic acid, alanine, aspartic acid, tool can help gastro-intestinal digestion, promote food
Be intended to, can diuresis, eliminate the flavone compound that is rich in edema, and strong cardiac function, particularly black tea and can eliminate free radical,
There is scavenging activity, reduce effect of the sickness rate of myocardial infarction.Black tea is because having black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol
Feature, be well received by consumers, and the factor for affecting produced on these features and is present in the whole process of black tea,
Wherein maximum to knead, ferment and dry impact.
In traditional black tea manufacturing process, the fermentation of Folium Camelliae sinensis is particularly being kneaded with whole black tea preparation process
During, after Folium Camelliae sinensis surface fracture, the tea juice in Folium Camelliae sinensis flows out Folium Camelliae sinensis in a large number, and Folium Camelliae sinensis now are because knead generation more heat transfer
（30 ~ 35 DEG C can typically be reached）, hot and humid（Water content is 70 ~ 80%）Environment in, with stronger Fermentation, and
Now due to kneading as totally enclosed type, cause sweat for anaerobic fermentation, can so produce more acid so that tea
Leaf has the vexed taste of water, causes Folium Camelliae sinensis mouthfeel, poor quality.Too high additionally, due to baking temperature（160~200℃）, in the effect of high temperature
Under, Folium Camelliae sinensis surface fast dewatering causes withered phenomenon, and contains compared with juicy inside which, causes the black tea fragrance that produces not
Foot, flavour are impure.
Content of the invention
The invention is intended to a kind of processing technique of black tea is provided, to solve black tea of the prior art because of anaerobic fermentation and do
The problem that black tea fragrance is not enough, flavour is impure that dry temperature is too high and causes to produce.
A kind of processing technique of the black tea in this programme, comprises the following steps：
Step one：The Folium Camelliae sinensis of the two leaves and a bud of harvesting are withered, tea leaf withering thickness is 8 ~ 10cm, and temperature is 30 ~ 35 DEG C,
Wither 6 ~ 8h；
Step 2：The Folium Camelliae sinensis kneading machine for having withered is kneaded into bar, and it is 20 ~ 25 DEG C that indoor temperature is kept when kneading, and humidity is
85 ~ 90%, into knead bucket, the oxygen needed for tea leaf fermentation is uninterruptedly imported during kneading；
Step 3：The Folium Camelliae sinensis that kneads are fermented, fermentation temperature is 26 ~ 28 DEG C, and fermentation time is 2 ~ 3h, protects during fermentation
Hold the in liberal supply of oxygen；
Step 4：The Folium Camelliae sinensis for fermenting are dried with fragrance extracting machine, baking temperature is 150 ~ 160 DEG C, the time is 20 ~ 30s；
Step 5：By dried 3 ~ 4h of tea spreading-and-cooling, spreading for cooling thickness is 5 ~ 6cm；
Step 6：Folium Camelliae sinensis after by spreading for cooling are bakeed, and stoving temperature is 70 ~ 80 DEG C, and it is 4 ~ 5% i.e. to bakee to water content of tea
Prepared black tea.
The beneficial effect of this programme：From the Folium Camelliae sinensis of two leaves and a bud, Folium Camelliae sinensis now are more stout and strong and bud matter preferably, favorably
There is the withered situation of Folium Camelliae sinensis in effectively reducing during withering；Be conducive to keeping complete bar shaped when kneading simultaneously.
Withering temperature is set to 30 ~ 35 DEG C, the heat that the moisture and Folium Camelliae sinensis on Folium Camelliae sinensis surface are produced because of Repiration can be quickly taken away,
Carry out preliminary enzymatic oxidation；The water content of Folium Camelliae sinensis is caused after withering 6 ~ 8 hours 60 ~ 70%.
By indoor temperature control at 20 ~ 25 DEG C when kneading, humid control makes the material flowed out inside Folium Camelliae sinensis more 85 ~ 90%
It is liable to stick to the surface of Folium Camelliae sinensis, it is to avoid evaporation；During later stage fermentation, as Folium Camelliae sinensis inner material is wrapped in the table of Folium Camelliae sinensis
Face, in the presence of polyphenol oxidase and microorganism, can make tea leaf fermentation more uniform abundant.During kneading constantly to
Oxygen is imported in knead bucket, is made fermentation of the Folium Camelliae sinensis when kneading remain aerobic fermentation, is reduced the cumulant of Folium Camelliae sinensis acidic materials,
So as to there is the black tea for producing good fragrance and mouthfeel to lay the foundation.Meanwhile, aerobic fermentation now makes the enzyme of Folium Camelliae sinensis
Enzymatic oxidation is further strengthened, and advantageously reduces the time used during fermentation, improves efficiency.
Fermentation temperature is 26 ~ 28 DEG C, as Folium Camelliae sinensis have begun to carry out aerobic fermentation during kneading, enters and fermented
Cheng Shi, its enzymatic oxidation are stronger, are conducive to controlling enzymatic activity in optimum range using 26 ~ 28 DEG C of fermentation temperatures, it is to avoid send out
Ferment temperature is too high to cause enzymatic activity too strong, makes polyphenol compound rapidly substantial amounts of oxidative condensation, generates thearubigins, melanin
And the problem of protein precipitation, and making obtained black tea soup look pale purple micro- red, fragrance is pure.Simultaneously, it is to avoid temperature is too low, enzyme
Activity is too weak, causes oxidation reaction speed slow, and situation about being difficult to of fermenting occurs.Fermentation during due to kneading, is adding
The ample supply of oxygen in sweat, it is ensured that Folium Camelliae sinensis enzymatic oxidation Effec-tive Function；When fermentation step is carried out, when will ferment
Between orientate as and make within 2 ~ 3 hours the fermentation of Folium Camelliae sinensis in optimum state, prevent that fermentation time is too short to cause insufficient and fermentation of fermenting
Overlong time causes undue fermentation to cause the problem of Folium Camelliae sinensis souring, is conducive to obtained black tea to keep pure mouthfeel and fragrance.
When drying, it is 150 ~ 160 DEG C by baking temperature, the time is 20 ~ 30s, loses quickly the enzyme in Folium Camelliae sinensis using high temperature
Living, it is to avoid Folium Camelliae sinensis further ferment souring.Spreading for cooling is carried out to dry Folium Camelliae sinensis then, degree is 5 ~ 6cm after spreading for cooling, makes tea spreading-and-cooling
Uniformly, 3 ~ 4h of spreading for cooling makes the moisture inside Folium Camelliae sinensis fully to Folium Camelliae sinensis diffusion into the surface, it is to avoid the situation of outer Jiao's endogenous dampness occur in Folium Camelliae sinensis, from
And make the black tea of production good in taste.
Using 70 ~ 80 DEG C during baking, the dehydration ecto-entad of Folium Camelliae sinensis is gradually carried out, Folium Camelliae sinensis can be made uniformly to be dehydrated；
Fragrance and the mouthfeel of Folium Camelliae sinensis are lifted simultaneously.4 ~ 5% water content so that the microorganism in black tea is difficult to continued growth, while in right amount
Moisture avoid the withered fracture of black tea.
Further, the tea leaf withering in step one to water content of tea is 61 ~ 65%.Water content after tea leaf withering be 61 ~
65% is conducive to kneading and fermentation for later stage so that the black tea that produces has more preferable mouthfeel.
Further, it is 160 DEG C for the purpose of the tea-drying in step 4, drying time is 20s.Using 160 DEG C of high temperature
Inactivate quickly the enzyme in Folium Camelliae sinensis, reduce the time that Folium Camelliae sinensis continue fermentation, while avoiding the situation that being charred occur in Folium Camelliae sinensis, have
Help the mouthfeel for lifting black tea.
Further, in step 6, the stoving temperature of Folium Camelliae sinensis is 75 DEG C.Stoving temperature advantageously reduces the baking time for 75 DEG C
While, to lifting the better of black tea mouthfeel.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1：
A kind of processing technique of black tea, comprises the following steps：
Step one：The Folium Camelliae sinensis of the two leaves and a bud of harvesting are withered, tea leaf withering thickness is 8 ~ 10cm, and temperature is 30 ~ 35 DEG C,
6 ~ the 8h that withers is 61 ~ 65% to water content of tea；
Step 2：The Folium Camelliae sinensis kneading machine for having withered is kneaded into bar, and it is 20 ~ 25 DEG C that indoor temperature is kept when kneading, and humidity is
85 ~ 90%, into knead bucket, the oxygen needed for tea leaf fermentation is uninterruptedly imported during kneading；
Step 3：The Folium Camelliae sinensis that kneads are fermented, fermentation temperature is 26 ~ 28 DEG C, and fermentation time is 2 ~ 3h, protects during fermentation
Hold the in liberal supply of oxygen；
Step 4：The Folium Camelliae sinensis for fermenting are dried with fragrance extracting machine, baking temperature is 160 DEG C, and the time is 20s；
Step 5：By dried 3 ~ 4h of tea spreading-and-cooling, spreading for cooling thickness is 5 ~ 6cm；
Step 6：Folium Camelliae sinensis after by spreading for cooling are bakeed, and stoving temperature is 75 DEG C, bakees and is obtained for 4 ~ 5% to water content of tea
Black tea.
Embodiment 2：
A kind of processing technique of black tea, comprises the following steps：
Step one：The Folium Camelliae sinensis of the two leaves and a bud of harvesting are withered, tea leaf withering thickness is 8 ~ 10cm, and temperature is 30 DEG C, withers
6 ~ the 8h that withers is 61% to water content of tea；
Step 2：The Folium Camelliae sinensis kneading machine for having withered is kneaded into bar, and it is 20 DEG C that indoor temperature is kept when kneading, and humidity is 85%,
Oxygen tea leaf fermentation needed for is uninterruptedly imported into knead bucket during kneading；
Step 3：The Folium Camelliae sinensis that kneads are fermented, fermentation temperature is 26 DEG C, and fermentation time is 3h, during fermentation, keep oxygen
Gas in liberal supply；
Step 4：The Folium Camelliae sinensis for fermenting are dried with fragrance extracting machine, baking temperature is 150 DEG C, and the time is 30s；
Step 5：By dried tea spreading-and-cooling 4h, spreading for cooling thickness is 6cm；
Step 6：Folium Camelliae sinensis after by spreading for cooling are bakeed, and stoving temperature is 70 DEG C, bakees and is obtained for 4 ~ 5% to water content of tea
Black tea.
Embodiment 3：
A kind of processing technique of black tea, comprises the following steps：
Step one：The Folium Camelliae sinensis of the two leaves and a bud of harvesting are withered, tea leaf withering thickness is 8 ~ 10cm, and temperature is 35 DEG C, withers
6 ~ the 8h that withers is 65% to water content of tea；
Step 2：The Folium Camelliae sinensis kneading machine for having withered is kneaded into bar, and it is 25 DEG C that indoor temperature is kept when kneading, and humidity is 90%,
Oxygen tea leaf fermentation needed for is uninterruptedly imported into knead bucket during kneading；
Step 3：The Folium Camelliae sinensis that kneads are fermented, fermentation temperature is 28 DEG C, and fermentation time is 2h, during fermentation, keep oxygen
Gas in liberal supply；
Step 4：The Folium Camelliae sinensis for fermenting are dried with fragrance extracting machine, baking temperature is 160 DEG C, and the time is 20s；
Step 5：By dried tea spreading-and-cooling 3h, spreading for cooling thickness is 5cm；
Step 6：Folium Camelliae sinensis after by spreading for cooling are bakeed, and stoving temperature is 80 DEG C, bakees and is obtained for 4 ~ 5% to water content of tea
Black tea.
The black tea produced using present invention black tea mutually than usual, with obvious fruit flavor and pure in mouth feel.
Above-described is only embodiments of the invention, and in scheme, the known general knowledge here such as concrete structure and characteristic is not made
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of without departing from present configuration, can be with
Some deformations and improvement is made, these should also be considered as protection scope of the present invention, these are implemented all without the impact present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in description
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (4)
1. a kind of processing technique of black tea, it is characterised in that comprise the following steps：
Step one：The Folium Camelliae sinensis of the two leaves and a bud of harvesting are withered, tea leaf withering thickness is 8 ~ 10cm, and temperature is 30 ~ 35 DEG C,
Wither 6 ~ 8h；
Step 2：The Folium Camelliae sinensis kneading machine for having withered is kneaded into bar, and it is 20 ~ 25 DEG C that indoor temperature is kept when kneading, and humidity is
85 ~ 90%, into knead bucket, the oxygen needed for tea leaf fermentation is uninterruptedly imported during kneading；
Step 3：The Folium Camelliae sinensis that kneads are fermented, fermentation temperature is 26 ~ 28 DEG C, and fermentation time is 2 ~ 3h, protects during fermentation
Hold the in liberal supply of oxygen；
Step 4：The Folium Camelliae sinensis for fermenting are dried with fragrance extracting machine, baking temperature is 150 ~ 160 DEG C, the time is 20 ~ 30s；
Step 5：By dried 3 ~ 4h of tea spreading-and-cooling, spreading for cooling thickness is 5 ~ 6cm；
Step 6：Folium Camelliae sinensis after by spreading for cooling are bakeed, and stoving temperature is 70 ~ 80 DEG C, and it is 4 ~ 5% i.e. to bakee to water content of tea
Prepared black tea.
2. the processing technique of black tea according to claim 1, it is characterised in that：Tea leaf withering in step one contains to Folium Camelliae sinensis
The water yield is 61 ~ 65%.
3. the processing technique of black tea according to claim 2, it is characterised in that：For the purpose of tea-drying in step 4 it is
160 DEG C, drying time is 20s.
4. the processing technique of black tea according to claim 3, it is characterised in that：In step 6, the stoving temperature of Folium Camelliae sinensis is 75
℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611008239.9A CN106490203A (en) | 2016-11-16 | 2016-11-16 | A kind of processing technique of black tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611008239.9A CN106490203A (en) | 2016-11-16 | 2016-11-16 | A kind of processing technique of black tea |
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| CN106490203A true CN106490203A (en) | 2017-03-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611008239.9A Pending CN106490203A (en) | 2016-11-16 | 2016-11-16 | A kind of processing technique of black tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094588A (en) * | 2018-02-11 | 2018-06-01 | 平南县兴民龙藤茶业专业合作社 | A kind of preparation process of high-quality black tea |
| CN108740105A (en) * | 2018-06-22 | 2018-11-06 | 贵州省凤冈县黔雨枝生态茶业有限公司 | A kind of processing technology of red bayberry taste black tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511577A (en) * | 2012-01-09 | 2012-06-27 | 贵州湄潭盛兴茶业有限公司 | Temperature, humidity and oxygen controlled fermentation device for black tea |
-
2016
- 2016-11-16 CN CN201611008239.9A patent/CN106490203A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511577A (en) * | 2012-01-09 | 2012-06-27 | 贵州湄潭盛兴茶业有限公司 | Temperature, humidity and oxygen controlled fermentation device for black tea |
Non-Patent Citations (1)
| Title |
|---|
| 周巨根等: "《茶学概论》", 31 March 2013, 中国中医药出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094588A (en) * | 2018-02-11 | 2018-06-01 | 平南县兴民龙藤茶业专业合作社 | A kind of preparation process of high-quality black tea |
| CN108740105A (en) * | 2018-06-22 | 2018-11-06 | 贵州省凤冈县黔雨枝生态茶业有限公司 | A kind of processing technology of red bayberry taste black tea |
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Application publication date: 20170315 |