CN106615254B - Bamboo tube black tea baking and stewing making method - Google Patents
Bamboo tube black tea baking and stewing making method Download PDFInfo
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- CN106615254B CN106615254B CN201510742889.5A CN201510742889A CN106615254B CN 106615254 B CN106615254 B CN 106615254B CN 201510742889 A CN201510742889 A CN 201510742889A CN 106615254 B CN106615254 B CN 106615254B
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Abstract
The invention discloses a bamboo tube black tea baking and stewing manufacturing method; the method comprises the following steps: s1, withering, namely thinly spreading the fresh tea leaves on a withering curtain or a withering trough to distribute water, so that the tea leaves become crisp and soft after being wilted; s2, rolling, namely rolling the softened leaf stalks into tea balls by a rolling machine; s3, deblocking and screening, namely, deblocking and screening the rolled tea balls by a deblocking and screening machine to separate tea strips; s4, fermenting, namely fermenting the tea strips separated and sieved by the black tea fermentation sieve; s5, canning, namely filling the fermented tea strips into a bamboo tube device with vent holes; s6, drying, namely, placing the bamboo tube device filled with the fermented tea strips into a dryer for drying by adopting a baking and stewing type drying method; the effect is as follows: before the drying process, the fermented tea strips are filled through the bamboo tube device, and during the drying process, the residual fragrance of the black tea is still remained in the bamboo tube device, so that the black tea is fragrant and sweet in taste during subsequent taking.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a bamboo tube black tea baking and stewing manufacturing method.
Background
Black tea, originated in China, the earliest black tea called Zhengshan Xiaozhong, has a history of over 400 years up to now, belongs to the category of fully fermented tea, is refined by using buds and leaves of tea trees as raw materials through typical processes of withering, rolling, deblocking, screening, fermenting, drying and the like, and is named as black tea because the color and luster of dry tea and the brewed tea soup are mainly red.
In the prior art, all kinds of black tea, in particular to black strip tea, are basically made firstly and then packaged, and although the making process and the method are generally applied, the making process and the method still have certain defects and shortcomings.
Particularly, on one hand, the preparation process of firstly preparing and then packaging is adopted, so that the aftertaste of the prepared black tea is easy to dissipate before packaging, the subsequent packaged black tea finished product is not fragrant enough, and the taste is not sweet enough when drinking.
Therefore, aiming at the current situation, the existing preparation process of the black tea is improved and optimized, so that the black tea is prepared and packaged simultaneously, the tea aroma is kept, the preparation process is reduced, and the like, which is very necessary and certainly has popularization significance.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a bamboo tube black tea baking and stewing method.
The technical scheme adopted by the invention for solving the problems in the prior art is as follows: the bamboo tube black tea baking and stewing manufacturing method is characterized by comprising the following steps:
s1, withering, namely thinly spreading the fresh tea leaves on a withering curtain or a withering trough to distribute water, so that the tea leaves become crisp and soft after being wilted;
s2, rolling, namely rolling the softened leaf stalks into tea balls by a rolling machine;
s3, deblocking and screening, namely, deblocking and screening the rolled tea balls by a deblocking and screening machine to separate tea strips;
s4, fermenting, namely fermenting the tea strips separated and sieved by the black tea fermentation sieve;
s5, canning, namely filling the fermented tea strips into a bamboo tube device with vent holes;
and S6, drying, namely placing the bamboo tube device filled with the fermented tea strips into a dryer for drying by adopting a baking and stewing type drying method.
The above technical solution is further described as follows:
preferably, step S6 is followed by:
and S7, packaging, namely taking the bamboo tube device filled with the fermented tea strips out of the dryer, and arranging and packaging the corresponding bamboo tube device.
Preferably, step S1 includes:
s11, picking fresh tea leaves with complete, fresh and clean bud leaves;
s12, spreading the fresh tea leaves on a withering curtain or a withering trough;
and S13, introducing hot air into the withering curtain or the withering trough to wither the fresh tea leaves so as to soften the fresh tea leaves from crispness.
Preferably, step S5 includes:
s51, preparing a bamboo tube device, wherein the bamboo tube device comprises a carbonized bamboo tube and a wood plug; one end of the carbonization bamboo tube is a closed end, and the other end of the carbonization bamboo tube is opened; the middle part of the wooden plug is provided with a vent hole;
s52, preparing a torsion spring with the length matched with that of the carbonized bamboo tube;
s53, placing the prepared torsion spring in the carbonized bamboo tube;
s54, filling the fermented tea strips into the carbonized bamboo tube;
and S55, covering the opening of the carbonized bamboo tube with the wooden plug so as to enable the vent hole to be communicated with the interior of the carbonized bamboo tube.
Preferably, step S6 includes:
s61, placing the bamboo tube device filled with the fermented tea strips into the dryer;
s62, starting the dryer, adjusting the drying temperature of the dryer to 140-170 ℃ so that the bamboo tube device rolls in the dryer, and drying the tea strips in the bamboo tube device in a stewing manner.
Preferably, the drying temperature of the dryer is preferably 150 ℃.
Preferably, step S7 includes:
s71, taking the bamboo tube device filled with the fermented tea strips out of the dryer;
s72, sealing the vent hole by adopting a sealing element such as a fixed plug;
and S73, packaging the bamboo tube device to form a bamboo tube black tea finished product.
The invention has the beneficial effects that:
according to the manufacturing method of the bamboo tube black tea baking and stewing, fermented tea strips are filled and sealed through the bamboo tube device before the drying process, so that the residual fragrance of the black tea is still almost completely remained in the bamboo tube device in the drying process, the dried black tea is fragrant and sweet in taste during subsequent taking, in addition, in the manufacturing process, the bamboo tube device is directly taken out for packaging after the drying process, and a corresponding tea leaf box or a corresponding tea leaf bag for packaging the black tea is prepared without additional die sinking design, so that the preparation and packaging processes of the black tea can be reduced, and the packaging cost is greatly reduced.
Secondly, in the process of preparing the black tea in the bamboo tube, the bamboo tube is a carbonized bamboo tube, and the method has the advantages that after the corresponding carbonized bamboo tube is carbonized, the dried black tea is free of moisture, sterile and tasteless, and the like, so that the black tea arranged in the carbonized bamboo tube is good in drying property and humidity resistance, the finally prepared black tea is good in isolation effect and preservation effect, in the process of preparing the black tea, a torsion spring is arranged in the carbonized bamboo tube, and in the process of rolling the carbonized bamboo tube in the drying machine, the torsion spring can roll according to the gravity of the torsion spring, so that the black tea arranged in the carbonized bamboo tube cannot be deposited into a whole in the drying process, and further, the black tea prepared in the carbonized bamboo tube is uniform in tea strips and good in tea quality.
Thirdly, when the method is specifically implemented, the method not only can be used for preparing the red strip tea, but also can be used for filling sweet osmanthus into the carbonized bamboo tube to prepare the sweet osmanthus black tea, and filling the milk powder into the carbonized bamboo tube to prepare the milk-flavor black tea, and the like.
Drawings
FIG. 1 is a flow chart of a bamboo tube black tea baking and stewing method of the invention;
FIG. 2 is a flowchart of step S1 in an embodiment of the present invention;
FIG. 3 is a flowchart of step S5 in an embodiment of the present invention;
FIG. 4 is a flowchart of step S6 in an embodiment of the present invention;
FIG. 5 is a flowchart of step S7 in an embodiment of the present invention;
fig. 6 is a schematic plan view of the bamboo tube device according to the embodiment of the present invention;
the implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Reference numerals:
a bamboo tube device 10;
carbonizing the bamboo tube 101;
a wooden plug 102;
a vent 1021;
a torsion spring 103.
Detailed Description
The technical solutions of the present invention will be described in detail below with reference to the accompanying drawings and specific embodiments so that the inventive spirit of the present invention can be more clearly and intuitively understood.
FIG. 1 is a flow chart of a bamboo tube black tea baking and stewing method of the invention; FIG. 2 is a flowchart of step S1 in an embodiment of the present invention; FIG. 3 is a flowchart of step S5 in an embodiment of the present invention; FIG. 4 is a flowchart of step S6 in an embodiment of the present invention; FIG. 5 is a flowchart of step S7 in an embodiment of the present invention; fig. 6 is a schematic plan view of the bamboo tube device according to the embodiment of the present invention;
as shown in connection with fig. 1-6;
the invention provides a bamboo tube black tea baking and stewing making method which comprises the following steps:
s1, withering, namely thinly spreading the fresh tea leaves on a withering curtain or a withering trough to distribute water, so that the tea leaves become crisp and soft after being wilted;
s2, rolling, namely rolling the softened leaf stalks into tea balls by a rolling machine;
s3, deblocking and screening, namely, deblocking and screening the rolled tea balls by a deblocking and screening machine to separate tea strips;
s4, fermenting, namely fermenting the tea strips separated and sieved by the black tea fermentation sieve;
s5, canning, namely filling the fermented tea strips into a bamboo tube device 10 with vent holes 1021;
and S6, drying, namely placing the bamboo tube device 10 filled with the fermented tea strips into a dryer for drying by adopting a baking and stewing type drying method.
Further, in a specific implementation, after the step S6, the method further includes:
and S7, packaging, namely taking the bamboo tube device 10 filled with the fermented tea strips out of the dryer, and arranging and packaging the corresponding bamboo tube device 10.
Therefore, according to the manufacturing method of the bamboo tube black tea, the fermented tea strips are filled and sealed through the bamboo tube device 10 before the drying process, so that the residual fragrance of the black tea is still almost completely remained in the bamboo tube device 10 in the drying process, the dried black tea is fragrant and sweet in taste during subsequent taking, in addition, in the manufacturing process, the bamboo tube device 10 is directly taken out to be packaged after the drying process, and a corresponding tea leaf box or a corresponding tea leaf bag for packaging the black tea does not need to be prepared additionally, so that the preparation and packaging processes of the black tea can be reduced, and the packaging cost is greatly reduced.
Still further, in an embodiment of the present invention, the step S1 includes:
s11, picking fresh tea leaves with complete, fresh and clean bud leaves;
s12, spreading the fresh tea leaves on a withering curtain or a withering trough;
s13, introducing hot air into the withering curtain or the withering trough to wither the fresh tea leaves and soften the fresh tea leaves from crisp;
here, it will be appreciated that the selection of shoots and leaves is important in the preparation of high quality black tea, and that it is preferred that shoots and leaves which are incomplete, stale and unevenly clean are not plucked.
Further, in practical implementation, step S5 of the present invention includes:
s51, preparing a bamboo tube device 10, wherein the bamboo tube device 10 comprises a carbonized bamboo tube 101 and a wood plug 102; one end of the carbonization bamboo tube 101 is a closed end, and the other end is formed to be an open end; the middle part of the wooden plug 102 is provided with a vent 1021;
s52, preparing a torsion spring 103 with the length matched with that of the carbonized bamboo tube 101;
s53, placing the prepared torsion spring 103 in the carbonization bamboo tube 101;
s54, filling the fermented tea strips into the carbonized bamboo tube 101;
and S55, covering the opening of the carbonized bamboo tube 101 with the wooden plug 102 so that the vent hole 1021 is communicated with the inside of the carbonized bamboo tube 101.
Therefore, on one hand, in the process of preparing the black tea in the bamboo tube, the bamboo tube is the carbonized bamboo tube 101, and the advantages of the carbonized bamboo tube 101 are that after the carbonized bamboo tube 101 is carbonized, the dried black tea has good dryness and moisture resistance, the finally prepared black tea has good isolation effect and good preservation effect, on the other hand, in the process of preparing the black tea, the torsional spring 103 is arranged in the carbonized bamboo tube 101, and the torsional spring 103 can roll according to the gravity of the torsional spring 103 in the process of rolling the carbonized bamboo tube 101 in the drying machine, so that the black tea in the carbonized bamboo tube 101 can not be deposited into a whole in the drying process, and further, the black tea prepared by the invention has uniform tea strips and good tea quality.
Based on this, it should be noted that, in the embodiment of the present invention, the step S6 includes:
s61, placing the bamboo tube device 10 filled with the fermented tea strips into the dryer;
s62, starting the dryer, adjusting the drying temperature of the dryer to 140-170 ℃ so that the bamboo tube device 10 rolls in the dryer, and drying the tea strips in the bamboo tube device in a stewing manner.
In a preferred embodiment, tests prove that the drying temperature of the dryer is preferably 150 ℃, in other words, when the drying temperature of the dryer is adjusted to 150 ℃, the drying effect can be optimized, the bamboo tube device 10 is not scorched, and in the drying process, steam and the like generated by the fermented tea strips filled in the bamboo tube device 10 can also overflow through the vent holes 1021, so that the drying speed is increased, and the drying effect is improved.
It should be noted that, in a preferred embodiment, the step S7 includes:
s71, taking the bamboo tube device 10 filled with the fermented tea strips out of the dryer;
s72, sealing the ventilation hole 1021 by a sealing member such as a fixed plug;
and S73, packaging the bamboo tube device 10 to form a bamboo tube black tea finished product.
Here, it can be understood that, after the drying process is completed, the air holes 1021 are sealed by adopting sealing parts such as fixing plugs, so that the prepared bamboo tube black tea can be sealed, on one hand, the dryness of the prepared bamboo tube black tea is kept, the quality-guaranteeing preservation effect is good, on the other hand, the fragrance of the prepared bamboo tube black tea is still kept in the bamboo tube device 10, and the longer the time is, the more fragrant the taste of the bamboo tube black tea is.
In step S73, the bamboo tube device 10 is packaged, that is, the exterior of the bamboo tube device 10 is etched by a laser marking machine or other device to form a written description and a pattern description related to the corresponding black tea, such as the name, production address, production date, tea trademark, two-dimensional code, etc. of the related tea, so that the etching is convenient and fast, and no other complicated process is needed.
Meanwhile, the corresponding carbonization bamboo tube 101 is made of local materials from the bamboo tube, and too much improvement and design are not needed, so that the traditional packaging box or packaging bag which is used for installing tea and needs mold opening design is replaced, the cost is lower, the energy is saved, the environment is protected, the corresponding carbonization bamboo tube device 10 is easy to degrade after being used and discarded, and the secondary pollution is avoided.
It should be added that, during the drying process of the corresponding bamboo tube device 10, a layer of slightly burnt barbecue traces will be formed on the surface thereof, and the prepared black tea can be stored by the same, so that the prepared black tea has a vintage feeling and a lasting charm, and the corresponding vent 1021 can be arranged on the side wall or the bottom of the carbonized bamboo tube 101.
Other embodiments, etc., will not be illustrated herein.
In summary, according to the manufacturing method of the bamboo tube black tea, the fermented tea strips are filled and sealed through the bamboo tube device 10 before the drying process, so that the residual fragrance of the black tea is still almost completely remained in the bamboo tube device 10 in the drying process, and the dried black tea is fragrant and sweet in taste during subsequent taking.
Meanwhile, in the process of preparing the black tea in the bamboo tube, the bamboo tube is the carbonized bamboo tube 101, and the method has the advantages that the carbonized bamboo tube 101 is carbonized correspondingly, and the dried black tea is free of moisture, sterile and tasteless and the like, so that the black tea arranged in the carbonized bamboo tube 101 is good in drying property and humidity resistance, the finally prepared black tea is good in isolation effect and storage effect, in the process of preparing the black tea, the torsional spring 103 is arranged in the carbonized bamboo tube 101, and in the process of rolling the carbonized bamboo tube 101 in the drying machine, the torsional spring 103 can roll according to the gravity of the torsional spring 103, so that the black tea arranged in the carbonized bamboo tube 101 cannot be deposited into a whole in the drying process, and further, the black tea made in the invention is uniform in tea strips and good in tea quality.
Correspondingly, when the method is specifically implemented, the method not only can be used for preparing the red strip tea, but also can be used for filling sweet osmanthus into the carbonized bamboo tube 101 to prepare the sweet osmanthus black tea, and filling the milk powder into the carbonized bamboo tube 101 to prepare the milk-flavor black tea, and the like.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (5)
1. The bamboo tube black tea baking and stewing manufacturing method is characterized by comprising the following steps:
s1, withering, namely thinly spreading the fresh tea leaves on a withering curtain or a withering trough to distribute water, so that the tea leaves become crisp and soft after being wilted;
s2, rolling, namely rolling the softened leaf stalks into tea balls by a rolling machine;
s3, deblocking and screening, namely, deblocking and screening the rolled tea balls by a deblocking and screening machine to separate tea strips;
s4, fermenting, namely fermenting the tea strips separated and sieved by the black tea fermentation sieve;
s5, canning, namely filling the fermented tea strips into a bamboo tube device with vent holes;
step S5 includes:
s51, preparing a bamboo tube device, wherein the bamboo tube device comprises a carbonized bamboo tube and a wood plug; one end of the carbonization bamboo tube is a closed end, and the other end of the carbonization bamboo tube is opened; the middle part of the wooden plug is provided with a vent hole;
s52, preparing a torsion spring with the length matched with that of the carbonized bamboo tube;
s53, placing the prepared torsion spring in the carbonized bamboo tube;
s54, filling the fermented tea strips into the carbonized bamboo tube;
s55, covering the opening of the carbonized bamboo tube with the wooden plug so that the vent hole is communicated with the interior of the carbonized bamboo tube;
s6, drying, namely, placing the bamboo tube device filled with the fermented tea strips into a dryer for drying by adopting a baking and stewing type drying method;
step S6 is followed by:
and S7, packaging, namely taking the bamboo tube device filled with the fermented tea strips out of the dryer, and arranging and packaging the corresponding bamboo tube device.
2. The bamboo tube black tea baking and braising method as claimed in claim 1, wherein the step S1 includes:
s11, picking fresh tea leaves with complete, fresh and clean bud leaves;
s12, spreading the fresh tea leaves on a withering curtain or a withering trough;
and S13, introducing hot air into the withering curtain or the withering trough to wither the fresh tea leaves so as to soften the fresh tea leaves from crispness.
3. The bamboo tube black tea baking and braising method as claimed in claim 1, wherein the step S6 includes:
s61, placing the bamboo tube device filled with the fermented tea strips into the dryer;
s62, starting the dryer, adjusting the drying temperature of the dryer to 140-170 ℃ so that the bamboo tube device rolls in the dryer, and drying the tea strips in the bamboo tube device in a stewing manner.
4. The bamboo tube black tea braising method according to claim 3, wherein the drying temperature of the dryer is 150 ℃.
5. The bamboo tube black tea baking and braising method as claimed in claim 1, wherein the step S7 includes:
s71, taking the bamboo tube device filled with the fermented tea strips out of the dryer;
s72, sealing the vent hole by using a fixed plug;
and S73, packaging the bamboo tube device to form a bamboo tube black tea finished product.
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| CN201510742889.5A CN106615254B (en) | 2015-11-03 | 2015-11-03 | Bamboo tube black tea baking and stewing making method |
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| CN201510742889.5A CN106615254B (en) | 2015-11-03 | 2015-11-03 | Bamboo tube black tea baking and stewing making method |
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| CN106615254A CN106615254A (en) | 2017-05-10 |
| CN106615254B true CN106615254B (en) | 2021-04-27 |
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| CN107258948A (en) * | 2017-07-25 | 2017-10-20 | 嵊州市景鸿茶叶有限公司 | A kind of bamboo tea preparation process and its product |
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| CN2395547Y (en) * | 1999-10-16 | 2000-09-13 | 刘根有 | Dual-purpose machine for strike-dispersing and drying tea |
| CN101461427B (en) * | 2007-12-18 | 2011-07-20 | 张递霆 | Method for processing bamboo tube black tea |
| JP2012080812A (en) * | 2010-10-11 | 2012-04-26 | Riverson:Kk | Method for producing microorganism-fermented tea rich in flagrance of flower |
| CN102715287A (en) * | 2012-06-25 | 2012-10-10 | 临安香雪茶业有限公司 | Postprocessing technique of bamboo-tube black tea |
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