CN106615302B - Preparation method of Meizhan black tea - Google Patents
Preparation method of Meizhan black tea Download PDFInfo
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- CN106615302B CN106615302B CN201611258179.6A CN201611258179A CN106615302B CN 106615302 B CN106615302 B CN 106615302B CN 201611258179 A CN201611258179 A CN 201611258179A CN 106615302 B CN106615302 B CN 106615302B
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- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 37
- 235000020279 black tea Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000013616 tea Nutrition 0.000 claims abstract description 71
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 238000005096 rolling process Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000019225 fermented tea Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
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- 238000000338 in vitro Methods 0.000 claims description 6
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- 239000001301 oxygen Substances 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- -1 oxygen ions Chemical class 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
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- 238000004898 kneading Methods 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
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- 235000011158 Prunus mume Nutrition 0.000 description 1
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Classifications
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of Meizhan black tea, belonging to the technical field of black tea preparation, and the technical key points of the preparation method comprise the following steps: (1) selecting materials; (2) withering; (3) rolling, namely, air-rolling the raw materials for 3-4 minutes by using a rolling machine, and then pressing and rolling for 10-12 minutes; (4) deblocking; (5) fermenting, namely paving the deblocked raw materials in a fermentation room, keeping the temperature in the room at 25-28 ℃, keeping the relative humidity above 94%, and fermenting for 6-12 hours; (6) drying, frying the fermented tea blank raw material for 9-12 minutes at the temperature of 280-320 ℃ by a tea frying machine, and then baking for 8-10 hours at the temperature of 80-120 ℃; (7) and (4) grading, blending and packaging the dried tea leaves in sequence to obtain the Meizhan black tea. The invention aims to provide a preparation method of plum blossom black tea, which has scientific process and convenient operation and can effectively remove the bitter taste of plum blossom tea; for the preparation of the first-occupation black tea.
Description
Technical Field
The invention relates to a tea preparation method, in particular to a preparation method of Meizhan black tea.
Background
Meizhan is the name of tea plant, also named as Mazhai, high-foot oolong, clone, small arbor type, medium leaf type, medium bud type, and medium branch density. The plum is higher in plant, upright in tree posture, obvious in trunk, 1.6 m in old fir plum, 1.1 m in crown, very rich in branch, slightly lower than narcissus, thick in leaf, elliptic in leaf, dark green in color, deeper than cinnamon, and clear in Tieguanyin. The original place occupied by the plum is the Sanyo village of Lutian towns in Anxi county of Fujian province, the cultivation history is 10O years, the plum is mainly distributed in the southern and northern tea areas of the Fujian province, and the Taiwan province has introduction. After 60 years in the 20 th century, the Fujian province and provinces such as Guangdong, Jiangxi, Zhejiang, Anhui, Hunan, Hubei, Jiangsu, Guangxi and the like have introduced and cultivated. The national crop species approval Committee was identified as a national species in 1985, number GS 13004-1985.
Plum accounts for small arbor type, large leaf type and medium bud type. The tree has upright posture, obvious trunk, thinner branches and long internodes; the leaves are oblong, the color of the leaves is dark green, the leaves are smooth and folded inwards, the leaf flesh is thick and crisp, and the leaf edges are flat and sawteeth are light and thin. More blossoms and less fruit. The bud breeding capability is strong, and the bud tip grows rapidly but is easy to harden. The growth period of the product is about 7 months. Has strong adaptability and higher yield, and can adapt to various teas in different production places. The prepared oolong tea has unique flavor and good quality; red tea and green tea are prepared, the fragrance is high, the taste is mellow, and the fragrance is orchid. The tree has upright posture, obvious trunk, thinner branches and long internodes; the leaves are oblong, the color of the leaves is dark green, the leaves are smooth and folded inwards, the leaf flesh is thick and crisp, and the leaf edges are flat and sawteeth are light and thin. More blossoms and less fruit. Strong sprout cultivating ability and sprout tip.
The plum accounts for 3.6% of the amino acid of the dry one-bud and two-leaf sample of the spring tea, 27.5% of the tea polyphenol, 18.1% of the total amount of the catechin and 4.4% of the caffeine. The plum blossom has strong growth adaptability and higher yield, can be suitable for preparing various teas in different production places, is suitable for preparing not only oolong tea, but also black tea and green tea, and has unique fragrance and better quality, and the prepared black tea has high fragrance similar to orchid fragrance and thick taste; the roasted green tea has high fragrance and strong taste.
The plum accounts for tea, because the total content of tea polyphenol, catechin and caffeine is higher than other tea, the requirement on the preparation technology is high, otherwise, the plum accounts for tea has heavier bitter taste.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the preparation method of the plum blossom black tea, which is scientific in process, convenient to operate and capable of effectively removing the bitter taste of the plum blossom tea.
The technical scheme of the invention is realized as follows: a preparation method of Meizhan black tea comprises the following steps:
(1) selecting materials, namely selecting in-vitro fresh leaves picked from plum blossom tea trees on the same day as raw materials;
(2) withering, namely, adopting a withering trough to wither the raw materials at the temperature of 20-30 ℃ for 7-15 hours;
(3) rolling, namely, air-rolling the raw materials for 3-4 minutes by using a rolling machine, and then pressing and rolling for 10-12 minutes;
(4) deblocking, namely deblocking the kneaded and knotted raw materials into a mass by using a deblocking machine;
(5) fermenting, namely paving the deblocked raw materials in a fermentation room, wherein the paving thickness is 6-10 cm, the temperature in the room is kept at 25-28 ℃, the relative humidity is over 94 percent, the fermentation time is 6-12 hours, and the raw materials are turned over every 2 hours in the fermentation process;
(6) drying, frying the fermented tea blank raw material for 9-12 minutes at the temperature of 280-320 ℃ by a tea frying machine, and then baking for 8-10 hours at the temperature of 80-120 ℃;
(7) and (4) grading, blending and packaging the dried tea leaves in sequence to obtain the Meizhan black tea.
In the preparation method of the Meizhan black tea, the in-vitro fresh leaves in the step (1) are one bud and two leaves or one bud and three leaves of the Meizhan tea.
In the preparation method of the Meizhan black tea, the step (2) is specifically as follows: withering, namely withering raw materials by using a withering trough, wherein the surface of the trough is provided with a leaf containing curtain woven by bamboo splits, the gaps among the bamboo splits are 1-3 mm, and the raw materials are spread on the leaf containing curtain and have the thickness of 15-22 cm; in spring, the plants are withered by natural wind for 3 hours, and then are withered by hot wind heated to 20-30 ℃ for 12 hours; in summer, withering with natural wind for 7-8 hr.
In the preparation method of the plum blossom black tea, when the plum blossom black tea is heated and withered in spring, the plum blossom black tea is circularly withered for 12 hours in a mode of firstly heating and withering for 2 hours and then naturally withering for 1 hour.
In the preparation method of Meizhan black tea, in the step (4), when the deblocking machine deblocks, the rotating speed of the roller is 450-.
In the preparation method of Meizhan black tea, in the step (5), the fermentation room is built in a shade position, and the negative oxygen ion content in the area is more than 3000 per cubic centimeter; the fermentation room is 18-25 square meters in area, the floor is paved by ceramic tiles, the periphery of the fermentation room is built by brick walls, the top of the fermentation room is a suspended ceiling, the height of the room is 2.2-2.5 meters, and switchable windows with the height of 1.2-1.5 meters and the width of 1.3-1.8 meters are respectively arranged on the wall bodies opposite to each other on the two sides of the fermentation room.
In the preparation method of Meizhan black tea, in the step (5), the fermentation time is specifically as follows: the fermentation time of the spring tea is 8-12 hours, and the fermentation time of the summer tea and the autumn tea is 5-8 hours.
In the preparation method of Meizhan black tea, the drying in the step (6) is specifically as follows: frying the fermented tea blank raw materials for 9-12 minutes at the temperature of 280-320 ℃ by adopting a tea frying machine; then baking for 3 hours at the temperature of 110-120 ℃, and spreading the leaves to the thickness of 1.5-2 cm; finally baking for 5-6 hours at 80-90 ℃ with the thickness of the spread leaves being 2-2.5 cm; the water content of the baked tea blank is 2-4%, the tea blank is spread for cooling immediately after baking, and the next procedure is carried out when the temperature of the tea blank is reduced to be 3-5 ℃ higher than the room temperature.
After the process is adopted, compared with the prior art, the invention has the following advantages:
(1) the withering method has the advantages of stable withering air quantity, uniform return air and good withering effect. The leaf containing curtain woven by the bamboo skin is sanitary, clean and environment-friendly, and the problem that the tea leaves are polluted by heavy metal due to the fact that the leaf containing curtain made of iron wires is adopted is solved.
(2) The spring withering method is different: in spring, the leaf stem is mostly rainy in cloudy days, the leaf stem is withered by heating, and natural wind is firstly blown for 3 hours during withering, so that the moisture of the leaf stem can be gradually sucked out when the leaf body slowly loses moisture, and the effect of uniform withering is achieved; then, a mode of adding hot air for 2 hours and circulating withering by natural wind for 1 hour is adopted, so that the withering effect is ensured, if the tobacco leaves are heated all the time, the tobacco leaves are dehydrated too fast, the tobacco stems are dehydrated slowly, the withering is not uniform, the soup color and the taste are poor, and meanwhile, the tobacco stems are broken during rolling due to the fact that the tobacco stems contain too much water, and the rolling effect is influenced. In this way, withering is provided with unexpected effects: the withering quality is very stable, and the tea processing quality is very high.
(3) The technology of combining rolling and strip tidying is adopted, the traditional technology is adopted, meanwhile, the tea body is guaranteed not to be agglomerated, is loose and ordered, the fermentation is uniform, and the problem that the taste of the tea soup is poor due to nonuniform fermentation in the later stage is solved.
(4) The construction of a fermentation room needs to be built in a shady and cool position of a tea factory, which is beneficial to the maintenance of humidity, and meanwhile, when the environment of the tea factory is investigated, more than 3000 negative oxygen ions per cubic centimeter need to be used as necessary conditions, and because the tea leaves need to participate in a large amount of negative oxygen ions in the fermentation process, substances such as bitter tannin in the tea leaves can be subjected to oxidation reduction or chemical reaction, the problem that the tea leaves are not bitter is solved.
(5) The tea is fried for 10 minutes at the high temperature of 280-320 ℃ by adopting a coal gas electric roller tea frying machine, plays a role in inactivation, mainly aims at preventing over fermentation, keeps the characteristics of fresh and cool taste and faint scent, and plays a role in shaping simultaneously through the rotation of an electric roller so as to tightly tie the tea rope.
The black tea prepared by the process has the characteristics of fresh and cool tea soup, no stale flavor, no bitter and astringent taste, and no body fluid generation and sweet aftertaste.
Detailed Description
The present invention will be described in further detail with reference to the following examples, but the present invention is not limited thereto.
The invention relates to a preparation method of Meizhan black tea, which comprises the following steps:
(1) selecting materials, namely selecting in-vitro fresh leaves picked from plum blossom tea trees on the same day as raw materials; the in vitro fresh leaf is one bud with two leaves or one bud with three leaves of Prunus mume. The fresh leaves are required to be clean, fresh and free from stack retting and heating phenomena.
(2) Withering, namely withering raw materials by using a withering trough, wherein the surface of the trough is provided with a leaf containing curtain woven by bamboo splits, the gaps among the bamboo splits are 1-3 mm, and the raw materials are spread on the leaf containing curtain and have the thickness of 15-22 cm; in spring, withering by natural wind for 3 hours, then circularly withering for 12 hours by heating hot wind heated to 20-30 ℃ for 2 hours and then withering by natural wind for 1 hour; in summer, withering with natural wind for 7-8 hr. The water content after withering is generally 63 percent, so that the withered raw tea strips are slightly loose and flat, but have fresh and mellow fragrance, soft leaves, no noise when the leaves are rubbed, the leaves are held into a ball, loose hands are not easy to bounce, tender stems are continuously broken, the color of the leaves is changed from fresh green to dark green, the leaves lose luster, the phenomena of scorching, burning and sharpening are avoided, and the tea has faint scent.
(3) Kneading, namely, air kneading the raw materials for 3-4 minutes by adopting a 50-type double-acting kneading machine, and then pressurizing and kneading for 10-12 minutes; proper rolling of the bud leaves is tightly rolled into strips, and loose folding phenomenon is avoided; the tea blank is held by hand tightly, the tea juice overflows outwards, the tea ball is not loose after the hand is loosened, the tea blank is reddened locally, and the tea blank has a strong green grass smell. The tea body cells are fully destroyed by long-time rolling, oxidation reduction and related chemical changes are accelerated after the tea body cells are contacted with air, bitter taste is improved, and the quality of the tea is obviously improved.
(4) Deblocking, namely deblocking the twisted and knotted raw material by using a deblocking machine, wherein the rotating speed of a roller of the deblocking machine is 450-500 r/min. Because in the rolling process, the tea body is easy to be knotted into a mass by pressurizing and rolling, the fermentation effect of the tea can be influenced, the fermentation is not uniform, the taste is poor, and the tea can be deblocked by a deblocking machine, so that the effect of uniform fermentation can be achieved.
(5) And (3) fermenting, namely paving the deblocked raw materials in a fermentation room with the thickness of 6-10 cm, keeping the temperature in the room at 25-28 ℃, keeping the relative humidity above 94%, fermenting the spring tea for 8-12 hours, fermenting the summer tea for 5-8 hours, and reducing the fermentation temperature from low to high. When the leaf temperature is stable and begins to drop, the fermentation is moderate. Turning over every 2 hours, wherein the color of the leaves changes from green to yellow to green and then becomes green-yellow, and the color mark of proper fermentation is obtained when the color of the leaves begins to change into yellow-red. The fermented apple has ripe apple fragrance and the green grass smell disappears. If the fermentation is too fermented, the fermentation is over-fermented. In the embodiment, the fermentation room is built in a cool and shady position, and the content of negative oxygen ions in the area is more than 3000 per cubic centimeter; the fermentation room is 18-25 square meters in area, the floor is paved by ceramic tiles, the periphery of the fermentation room is built by brick walls, the top of the fermentation room is a suspended ceiling, the height of the room is 2.2-2.5 meters, and switchable windows with the height of 1.2-1.5 meters and the width of 1.3-1.8 meters are respectively arranged on the wall bodies opposite to each other on the two sides of the fermentation room. After tiles are paved on the floor, the tea leaves are paved and spread for fermentation, and the floor is cool, so that uneven fermentation caused by too fast rise of stacking fermentation temperature is avoided, and meanwhile, the humidity is kept; turning over every 2 hours can promote air circulation and is beneficial to uniform fermentation. In order to keep fresh and cool, the plum blossom black tea is slightly fermented, the fermentation time is 8-12 hours for spring tea, and is preferably about 5-8 hours for summer and autumn tea, so that the problem that 27.5% of tea polyphenol and 4.4% of caffeine are converted to monosaccharide and the like is fully solved, and the fermentation time is longer than that of other black tea.
(6) Drying, and frying the fermented tea blank raw materials for 9-12 minutes at 280-320 ℃ by adopting a gas electric roller tea frying machine; then baking for 3 hours at the temperature of 110-120 ℃, and spreading the leaves to the thickness of 1.5-2 cm; finally baking for 5-6 hours at 80-90 ℃ with the thickness of the spread leaves being 2-2.5 cm; the water content of the baked tea blank is 2-4%, the tea blank is spread for cooling immediately after baking, and the next procedure is carried out when the temperature of the tea blank is reduced to be 3-5 ℃ higher than the room temperature. The tea blank is fried at high temperature by adopting a coal gas electric roller tea frying machine, the inactivation effect is achieved, the main purpose is to prevent over fermentation, the fresh and cool taste and the faint scent characteristic are kept, and the shaping effect is achieved through the rotation of the electric roller, so that the tea strip is tight.
(7) And (4) grading, blending and packaging the dried tea leaves in sequence to obtain the Meizhan black tea.
The above-mentioned embodiments are only for convenience of description, and are not intended to limit the present invention in any way, and those skilled in the art will understand that the technical features of the present invention can be modified or changed by other equivalent embodiments without departing from the scope of the present invention.
Claims (6)
1. A preparation method of Meizhan black tea is characterized by comprising the following steps:
(1) selecting materials, namely selecting in-vitro fresh leaves picked from plum blossom tea trees on the same day as raw materials;
(2) withering, namely, adopting a withering trough to wither the raw materials at the temperature of 20-30 ℃ for 7-15 hours;
(3) rolling, namely, air-rolling the raw materials for 3-4 minutes by using a rolling machine, and then pressing and rolling for 10-12 minutes;
(4) deblocking, namely deblocking the kneaded and knotted raw materials into a mass by using a deblocking machine;
(5) fermenting, namely paving the deblocked raw materials in a fermentation room, wherein the paving thickness is 6-10 cm, the temperature in the room is kept at 25-28 ℃, the relative humidity is over 94 percent, the fermentation time is 6-12 hours, and the raw materials are turned over every 2 hours in the fermentation process; the fermentation room is built in a shade position, and the content of negative oxygen ions in the area is more than 3000 per cubic centimeter; the fermentation room is 18-25 square meters in area, the floor is paved by ceramic tiles, brick walls are built around the fermentation room, the ceiling is adopted at the top, the height of the room is 2.2-2.5 meters, and switchable windows with the height of 1.2-1.5 meters and the width of 1.3-1.8 meters are respectively arranged on the two opposite wall bodies;
(6) drying, and frying the fermented tea blank raw materials for 9-12 minutes at the temperature of 280-320 ℃ by a tea frying machine; then baking for 3 hours at the temperature of 110-120 ℃, and spreading the leaves to the thickness of 1.5-2 cm; finally baking for 5-6 hours at 80-90 ℃ with the thickness of the spread leaves being 2-2.5 cm; the water content of the baked tea blank is 2-4%, the tea blank is spread for cooling immediately after baking is finished, and the next procedure is carried out when the temperature of the tea blank is reduced to be 3-5 ℃ higher than the room temperature;
(7) and (4) grading, blending and packaging the dried tea leaves in sequence to obtain the Meizhan black tea.
2. The preparation method of Meizhan black tea as claimed in claim 1, wherein the fresh leaves in vitro in the step (1) are Meizhan tea with two leaves in bud or three leaves in bud.
3. The preparation method of Meizhan black tea as claimed in claim 1, wherein the step (2) is specifically as follows: withering, namely withering raw materials by using a withering trough, wherein the surface of the trough is provided with a leaf containing curtain woven by bamboo splits, the gaps among the bamboo splits are 1-3 mm, and the raw materials are spread on the leaf containing curtain and have the thickness of 15-22 cm; in spring, the plants are withered by natural wind for 3 hours, and then are withered by hot wind heated to 20-30 ℃ for 12 hours; in summer, withering with natural wind for 7-8 hr.
4. The preparation method of plum blossom black tea as claimed in claim 3, wherein the withering is performed by heating and withering for 2 hours in spring and then naturally withering for 1 hour for 12 hours in a circulating manner.
5. The preparation method of Meizhan black tea as claimed in claim 1, wherein in the step (4), the rotating speed of the roller is 450-.
6. The preparation method of Meizhan black tea as claimed in claim 1, wherein in the step (5), the fermentation time is specifically as follows: the fermentation time of the spring tea is 8-12 hours.
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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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