CN106615302A - Method for preparing meizhan black tea - Google Patents
Method for preparing meizhan black tea Download PDFInfo
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- CN106615302A CN106615302A CN201611258179.6A CN201611258179A CN106615302A CN 106615302 A CN106615302 A CN 106615302A CN 201611258179 A CN201611258179 A CN 201611258179A CN 106615302 A CN106615302 A CN 106615302A
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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 invention discloses a method for preparing meizhan black tea and belongs to the technical field of black tea preparation. The method is characterized by comprising a step (1) of selecting materials; a step (2) of performing withering; a step (3) of performing rolling, adopting a rolling machine to first perform empty rolling on raw materials for 3-4 min, and then performing pressurized rolling for 10-12 min; a step (4) of performing deblocking; a step (5) of performing fermentation, laying the deblocked raw materials in a fermentation room, keeping the temperature in the fermentation room at 25-28 DEG C, wherein the relative humidity is 94% or over and the fermentation time is 6-12 h; a step 6) of performing drying, adopting a tea frying machine to fry the well fermented tea base for 9-12 min at 280-320 DEG C, and baking the tea base for 8-10 h at 80-120 DEG C; and a step 7) of sequentially grading, blending and packaging the dried tea to obtain the Meizhan black tea. The method for preparing the Meizhan black tea is scientific in process and convenient to operate and can effectively remove bitter taste of the meizhan black tea. The method is used for preparing the meizhan black tea.
Description
Technical field
The present invention relates to a kind of tealeaves preparation method, more specifically, more particularly to a kind of plum accounts for the preparation method of black tea.
Background technology
It is a kind of title of tea tree that plum accounts for, also known as great Ye plums account for, high pin oolong, clone, dungarunga type, middle period class, in
Bud kind, branch density is medium.It is taller and bigger that plum accounts for plant, and tree performance is upright, and trunk is more apparent, and old fir plum accounts for high person up to 1.6 meters, hat
1.1 meters, branch is quite contained, and is only slightly below narcissus, and leaf is thick, and the long ovalisation of leaf, color is deeper than Chinese cassia tree, clearly in Iron Guanyin in dark green.Plum
The original producton location for accounting for is Anxi County in Fujian Province sandy fields where reeds grow town village of Sanyo, many years cultivation histories of existing 10O, is mainly distributed on south Fujian, north
Bu Cha areas, Taiwan Province introduces a fine variety.After the sixties in 20th century, Fujian the whole province and Guangdong, Jiangxi, Zhejiang, Anhui, Hunan, Hubei, river
There is introducing and planting the provinces and regions such as Soviet Union, Guangxi.The national Crop breed audit committee regards as national kind within 1985, numbers
GS13004-1985.
Plum accounts for plant dungarunga type, great Ye classes, middle bud kind.Tree performance is upright, and substantially, branch is diluter, and internode is very long for trunk；Leaf
Oblong, dark green leaf color, blade face smooths infolding, and mesophyll is thick and matter is crisp, and leaf margin flat sawing tooth is meagre.Bloom many, it is solid few.Educate bud
Ability is strong, and the growth of the bud tip is rapid, but is easy to hardening.Annual long-term 7 months or so.Strong adaptability, yield is higher, in different products
Adapt to make various teas.Oolong tea smell processed is unique, and quality is preferable；Red and green tea processed, thick aroma and good taste, tool orchid is fragrant.Tree performance
Uprightly, substantially, branch is diluter, and internode is very long for trunk；Leaf oblong, dark green leaf color, blade face smooths infolding, and mesophyll is thick and matter
Crisp, leaf margin flat sawing tooth is meagre.Bloom many, it is solid few.Educate bud ability strong, the bud tip.
Plum accounts for spring tea two leaves and a bud dry sample and is roughly equal to amino acid 3.6%, Tea Polyphenols 27.5%, catechin total amount 18.1%, coffee
Coffee alkali 4.4%.Plum accounts for growth adaptability by force, and yield is higher, adapts to make various teas in different sources, and she not only fits oolong processed
Tea, also fits black tea processed and green tea, and oolong tea processed, fragrance is unique, and quality is preferable, and black tea processed, it is fragrant high fragrant like orchid, it is rich；System
Roasted green tea, fragrance Gao Rui, flavour is dense.
Mei Zhancha is higher compared with other teas due to Tea Polyphenols, catechin total amount, caffeine content, and manufacturing technology is required
Height, otherwise bitter taste are heavier.
The content of the invention
It is easy to operate present invention aims to above-mentioned the deficiencies in the prior art, there is provided a kind of craft science, can have
Effect removal plum accounts for the preparation method that the plum of tealeaves bitter taste accounts for black tea.
The technical scheme is that what is be achieved in that：A kind of plum accounts for the preparation method of black tea, and the method includes following steps
Suddenly：
(1) selection, selected the same day to account for the in vitro fresh leaf plucked on tea tree as raw material from plum；
(2) wither tune, is withered raw material using withering trough, 20 DEG C -30 DEG C of temperature, withering time 7-15 hours；
(3) knead, 3-4 minutes are rubbed to raw material elder generation sky using kneading machine, then repressurization kneads 10-12 minutes；
(4) deblock, using deblocking machine to kneading after the pockets of raw material that knots deblock；
(5) ferment, the raw material after deblocking is layered in fermenting house, laying depth is 6-10 centimetre, and temperature is maintained in room
25 DEG C -28 DEG C, relative humidity more than 94%, fermentation time is 6-12 hours, and sweat stirred primary material every 2 hours；
(6) it is dried, the tea base raw material for fermenting is fried 9-12 minutes using tea frying machine under 280 DEG C of -320 DEG C of environment, so
Toast 8-10 hours under 80 DEG C of -120 DEG C of environment afterwards；
(7) dried tealeaves is sequentially classified, it is assorted, packaging, obtain plum and account for black tea.
A kind of above-mentioned plum is accounted in the preparation method of black tea, step (1) the in vitro fresh leaf for plum account for tea two leaves and a bud or
The leaf of one bud three.
A kind of above-mentioned plum is accounted in the preparation method of black tea, and step (2) is specially：Wither tune, is withered raw material using withering trough,
The Sheng leaf curtain that groove face is made into using thin bamboo strips used for weaving, the gap between thin bamboo strips used for weaving is 1-3 millimeters, and raw material is spread out on leaf curtain is contained, thickness 15-22
Centimetre；During spring, first withered 3 hours with natural wind, then be heated up to 20 DEG C -30 DEG C plus hot blast, wither 12 hours；Summer
When, withered 7-8 hours with natural wind.
A kind of above-mentioned plum is accounted in the preparation method of black tea, when spring adopts heating deterioration, using first plus hot blast wither it is 2 little
When, the mode adjusted 1 hour of rear natural wind withering circulates to wither to be adjusted 12 hours.
A kind of above-mentioned plum is accounted in the preparation method of black tea, and in step (4), when deblocking machine deblocks, its drum rotation speed is
450-500r/min。
A kind of above-mentioned plum is accounted in the preparation method of black tea, and in step (5), the fermenting house build shady and cool position in, and should
The negative oxygen ion content in region will be at more than 3000 per cubic centimeter；The fermenting house area is 18-25 square metre, and floor is adopted
With tile laying, surrounding is laid bricks wall, and top adopts furred ceiling, and outage is 2.2-2.5 rice in room, wherein on the relative body of wall in two sides
It is respectively provided with high 1.2-1.5 rice, the switchable window of width 1.3-1.8 rice.
A kind of above-mentioned plum is accounted in the preparation method of black tea, and in step (5), fermentation time is specially：Spring tea fermentation time
For 8-12 hours, Summer-autumn tea is 5-8 hours.
A kind of above-mentioned plum is accounted in the preparation method of black tea, and step (6) drying is specially：The tea base for fermenting is former
Material is fried 9-12 minutes using tea frying machine under 280 DEG C of -320 DEG C of environment；Then toast 3 hours under 110 DEG C of -120 DEG C of environment, stand
Leaf thickness is 1.5-2cm；Last that 5-6 hours are toasted under 80 DEG C of -90 DEG C of environment, leaf-spreading thickness is 2-2.5cm；Tea base after baking
Water content is 2-4%, spreading for cooling immediately after the completion of baking, when tea base temperature is down to it is higher than room temperature 3-5 DEG C when enter subsequent processing.
The present invention compared with prior art, has the advantages that following using after above-mentioned technique：
(1) being withered using withering trough method, air quantity is stable, and return air is uniform, and effect of withering is good.The Sheng leaf being made into using thin bamboo strips used for weaving
Curtain health is totally environmentally friendly, and do not result in has tealeaves using iron wire Sheng leaf curtain.
(2) spring deterioration method is different：How overcast and rainy spring is, and using heating deterioration, first natural wind 3 hours, this when withering
Mode, can progressively suction out leaf stalk moisture when leaf body slowly scatters and disappears moisture, reach the effect uniformly withered；Then adopt and add
Hot blast 2 hours, natural wind circulate the mode withered in 1 hour, it is ensured that effect of withering, if heated always, blade can be caused too fast
Dehydration, leaf stalk dehydration is slow, withers uneven, makes soup look poor taste, simultaneously because stalk moisture content is excessive, can break when kneading
Stalk, affects knead effect.Adopt in this way so that the tool that withers has an unexpected effect：Quality of withering is highly stable, tealeaves
Crudy is very high.
(3) using the technique kneaded with reference to manage bar, while using traditional handicraft, tea body not conglomeration is also ensured that, loosely
In order, make fermentation uniform, it is to avoid the later stage because ferment it is uneven cause the problem of millet paste taste bad.
(4) construction of fermenting house need to build tea processing factory cool place position in, be conducive to the holding of humidity, while examining tea processing factory's environment is built
More than 3000 are wanted as necessary condition using negative oxygen ion content is per cubic centimeter, when examining because tealeaves needs during the fermentation
Substantial amounts of negative oxygen ion participates in the materials such as tannin pained in tealeaves could being carried out into redox or chemical reaction, solves tealeaves
Without bitterness problem.
(5) 280 DEG C of -320 DEG C of high temperature are warming up to using coal gas motorized pulleys tea frying machine to fry 10 minutes, play deactivation,
Main purpose prevents excessive fermentation, fresh refreshing, the delicate fragrance type feature of mouthfeel is kept, by the rotation of motorized pulleys, while playing sizing
Effect, make tea body bar rope tight knot.
The black tea made using present invention process, millet paste have it is fresh it is refreshing, without old taste, without it is pained, promote the production of body fluid back it is sweet
Feature.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail, but does not constitute to any of the present invention
Limit.
A kind of plum of the present invention accounts for the preparation method of black tea, and the method comprises the steps：
(1) selection, selected the same day to account for the in vitro fresh leaf plucked on tea tree as raw material from plum；In vitro fresh leaf accounts for tea one for plum
The leaf of bud two or the leaf of a bud three.Require fresh leaf it is clean, fresh, without stack retting fever phenomenon.
(2) wither tune, is withered raw material using withering trough, the Sheng leaf curtain that groove face is made into using thin bamboo strips used for weaving, and the gap between thin bamboo strips used for weaving is
1-3 millimeters, raw material is spread out on leaf curtain is contained, 15-22 centimetre of thickness；During spring, first withered 3 hours with natural wind, then use and add
Temperature to 20 DEG C -30 DEG C plus hot blast, using first plus hot blast withers 2 hours, rear natural wind withers and adjusts the mode of 1 hour to circulate the tune 12 that withers
Hour；During summer, withered 7-8 hours with natural wind.Water content after withering is generally 63%, makes the gross tea bar rope withered slightly loose
Flat, but the fresher alcohol of fragrance, blade is soft, and friction blade is held agglomerating without sound, and loosing one's grip is difficult bullet and dissipates, and tender stem folding is continuous, leaf color
It is changed into dark green from bud green, blade face tarnishes, without Jiao Bianjiao point phenomenons, and has delicate fragrance.
(3) knead, using 50 type double-acting kneading machines is rubbed to raw material elder generation sky 3-4 minutes, then repressurization kneads 10-12 point
Clock；Knead appropriate bud-leaf and be tightly rolled into bar, without loose Fold；Tea base is held with hand-tight, has tea juice outwards to overflow, tea after loosing one's grip
Group is not loose, and tea base local is rubescent, there is denseer grass smell.Kneading for long period, is sufficiently destroyed tea body cell, with sky
After gas contact, accelerate redox and related chemistry change, improve pained mouthfeel, significantly improve tea quality.
(4) deblock, using deblocking machine to kneading after the pockets of raw material that knots deblock, when deblocking machine deblocks, its cylinder
Rotating speed is 450-500r/min.Due to during kneading, to be kneaded by pressurization, tea body is easy to agglomerating, the meeting shadow that knots
The ferment effect of tealeaves is rung, uneven, the taste bad that ferments is caused, is deblocked using deblocking machine, can reach the uniform effect of fermentation.
(5) ferment, the raw material after deblocking is layered in fermenting house, laying depth is 6-10 centimetre, and temperature is maintained in room
25 DEG C -28 DEG C, relative humidity more than 94%, spring tea fermentation time be 8-12 hours, Summer-autumn tea be 5-8 hours, fermentation temperature one
As from low to high, then reduce again.As ferment when leaf temperature is steady and begins to decline appropriate.Stirred once every 2 hours, leaf
Color becomes yellowish green thereafter in greenish-yellow by green, treats the color and luster mark that leaf color begins to change into yellowish red color, as ferments appropriate.Reflect from fragrance
Not, appropriateness of fermenting should have ripe apple fragrant, grass smell disappearance.Represent that fermentation is excessive if band turns sour acid.In the present embodiment
In, the fermenting house build shady and cool position in, and the negative oxygen ion content in the region will be at more than 3000 per cubic centimeter；It is described
Fermenting house area is 18-25 square metre, and floor adopts tile laying, and surrounding is laid bricks wall, and top adopts furred ceiling, and outage is in room
2.2-2.5 rice, is respectively provided with wherein high 1.2-1.5 rice, the switchable window of width 1.3-1.8 rice on the relative body of wall in two sides
Family.After floor paving ceramic tile, tealeaves floor file is spread out fermentation, because floor is nice and cool, do not result in stacking fermentation temperature and rise too
Cause fermentation uneven soon, while being conducive to the holding of humidity；Stirred every 2 hours, air circulation can be promoted, be conducive to fermentation
Uniformly.To keep fresh refreshing, the plum of the present invention accounts for black tea using light fermentation, and fermentation time is with spring tea 8-12 hours, Summer-autumn tea about 5-8
Hour is advisable, and fully solves Tea Polyphenols 27.5%, caffeine 4.4% and converts to directions such as monose, than other fermentation of black tea times
It is long.
(6) it is dried, the tea base raw material for fermenting is fried using coal gas motorized pulleys tea frying machine under 280 DEG C of -320 DEG C of environment
9-12 minutes；Then toast 3 hours under 110 DEG C of -120 DEG C of environment, leaf-spreading thickness is 1.5-2cm；Finally in 80 DEG C of -90 DEG C of rings
5-6 hours are toasted under border, leaf-spreading thickness is 2-2.5cm；After baking tea base water content be 2-4%, spreading for cooling immediately after the completion of baking,
When tea base temperature is down to it is higher than room temperature 3-5 DEG C when enter subsequent processing.Using coal gas motorized pulleys tea frying machine high temperature frying tea base,
Deactivation is played, main purpose prevents excessive fermentation, keep fresh refreshing, the delicate fragrance type feature of mouthfeel, by the rotation of motorized pulleys,
Play a part of sizing simultaneously, make tea body bar rope tight knot.
(7) dried tealeaves is sequentially classified, it is assorted, packaging, obtain plum and account for black tea.
Embodiment provided above is the better embodiment of the present invention, only for the convenient explanation present invention, not to this
It is bright to make any pro forma restriction, any those of ordinary skill in the art, if putting forward skill without departing from the present invention
In the range of art feature, using the Equivalent embodiments for locally changing done by disclosed technology contents or modify, and
Without departing from the technical characteristic content of the present invention, still fall within the range of the technology of the present invention feature.
Claims (8)
1. a kind of plum accounts for the preparation method of black tea, it is characterised in that the method comprises the steps：
(1) selection, selected the same day to account for the in vitro fresh leaf plucked on tea tree as raw material from plum；
(2) wither tune, is withered raw material using withering trough, 20 DEG C -30 DEG C of temperature, withering time 7-15 hours；
(3) knead, 3-4 minutes are rubbed to raw material elder generation sky using kneading machine, then repressurization kneads 10-12 minutes；
(4) deblock, using deblocking machine to kneading after the pockets of raw material that knots deblock；
(5) ferment, the raw material after deblocking is layered in fermenting house, laying depth be 6-10 centimetre, in room temperature be maintained at 25 DEG C-
28 DEG C, relative humidity more than 94%, fermentation time is 6-12 hours, and sweat stirred primary material every 2 hours；
(6) it is dried, the tea base raw material for fermenting is fried into 9-12 minutes, Ran Hou using tea frying machine under 280 DEG C of -320 DEG C of environment
8-10 hours are toasted under 80 DEG C of -120 DEG C of environment；
(7) dried tealeaves is sequentially classified, it is assorted, packaging, obtain plum and account for black tea.
2. a kind of plum according to claim 1 accounts for the preparation method of black tea, it is characterised in that step (1) is described in vitro fresh
Ye Weimei accounts for tea two leaves and a bud or the leaf of a bud three.
3. a kind of plum according to claim 1 accounts for the preparation method of black tea, it is characterised in that step (2) is specially：Wither
Adjust, withered raw material using withering trough, the Sheng leaf curtain that groove face is made into using thin bamboo strips used for weaving, the gap between thin bamboo strips used for weaving is 1-3 millimeters, raw material exists
Contain and spread out on leaf curtain, 15-22 centimetre of thickness；During spring, first withered 3 hours with natural wind, then use and be heated up to 20 DEG C -30 DEG C
Plus hot blast, wither 12 hours；During summer, withered 7-8 hours with natural wind.
4. a kind of plum according to claim 3 accounts for the preparation method of black tea, it is characterised in that spring adopts heating deterioration
When, using first adding hot blast to wither 2 hours, the mode adjusted 1 hour of rear natural wind withering circulates to wither to be adjusted 12 hours.
5. a kind of plum according to claim 1 accounts for the preparation method of black tea, it is characterised in that in step (4), deblocking machine solution
During block, its drum rotation speed is 450-500r/min.
6. a kind of plum according to claim 1 accounts for the preparation method of black tea, it is characterised in that in step (5), the fermentation
Shady and cool position is built in room in, and the negative oxygen ion content in the region will be at more than 3000 per cubic centimeter；The fermenting house area
For 18-25 square metre, floor adopts tile laying, and surrounding is laid bricks wall, and top adopts furred ceiling, and outage is 2.2-2.5 rice in room,
High 1.2-1.5 rice, the switchable window of width 1.3-1.8 rice are wherein respectively provided with the relative body of wall in two sides.
7. a kind of plum according to claim 1 accounts for the preparation method of black tea, it is characterised in that in step (5), fermentation time
Specially：Spring tea fermentation time is 8-12 hours, and Summer-autumn tea is 5-8 hours.
8. a kind of plum according to claim 1 accounts for the preparation method of black tea, it is characterised in that step (6) the dry tool
Body is：The tea base raw material for fermenting is fried 9-12 minutes using tea frying machine under 280 DEG C of -320 DEG C of environment；Then 110 DEG C-
Toast 3 hours under 120 DEG C of environment, leaf-spreading thickness is 1.5-2cm；It is last that 5-6 hours are toasted under 80 DEG C of -90 DEG C of environment, spread out leaf
Thickness is 2-2.5cm；Tea base water content is 2-4% after baking, and spreading for cooling immediately after the completion of baking is down to when tea base temperature and compares room temperature
Subsequent processing is entered when high 3-5 DEG C.
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Cited By (5)
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| CN107996650A (en) * | 2017-12-05 | 2018-05-08 | 罗来辉 | A kind of production method of black tea cookies |
| CN108029789A (en) * | 2017-12-05 | 2018-05-15 | 罗来辉 | A kind of preparation method of selenium-rich black tea powder for black tea milk tea |
| CN108208242A (en) * | 2018-03-09 | 2018-06-29 | 罗来辉 | A kind of production and processing method of jujube black tea |
| CN108308296A (en) * | 2018-04-24 | 2018-07-24 | 罗来辉 | A kind of preparation method of high polysaccharide black tea |
| CN108308295A (en) * | 2018-04-24 | 2018-07-24 | 罗来辉 | A kind of preparation method of high theaflavin black tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996650A (en) * | 2017-12-05 | 2018-05-08 | 罗来辉 | A kind of production method of black tea cookies |
| CN108029789A (en) * | 2017-12-05 | 2018-05-15 | 罗来辉 | A kind of preparation method of selenium-rich black tea powder for black tea milk tea |
| CN108208242A (en) * | 2018-03-09 | 2018-06-29 | 罗来辉 | A kind of production and processing method of jujube black tea |
| CN108308296A (en) * | 2018-04-24 | 2018-07-24 | 罗来辉 | A kind of preparation method of high polysaccharide black tea |
| CN108308295A (en) * | 2018-04-24 | 2018-07-24 | 罗来辉 | A kind of preparation method of high theaflavin black tea |
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| CN106615302B (en) | 2020-07-24 |
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Effective date of registration: 20210607 Address after: 513000 500 meters northeast of Tangwang bridge, Lianjiangkou Town, Lianzhang village, Yingde City, Qingyuan City, Guangdong Province Patentee after: Guangdong bifui Biotechnology Co.,Ltd. Address before: 514700 Meizhou Duobao agriculture and Forestry Ecological Development Co., Ltd., Enhua Industrial Park, No.1 Jianying Avenue, new County, Meixian District, Meizhou City, Guangdong Province Patentee before: Luo Laihui |