CN106615312A - Processing method of needle-shaped high-quality well-known black tea - Google Patents
Processing method of needle-shaped high-quality well-known black tea Download PDFInfo
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- CN106615312A CN106615312A CN201610852573.6A CN201610852573A CN106615312A CN 106615312 A CN106615312 A CN 106615312A CN 201610852573 A CN201610852573 A CN 201610852573A CN 106615312 A CN106615312 A CN 106615312A
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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
- A23F3/08—Oxidation; Fermentation
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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
-
- 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 processing method of needle-shaped high-quality well-known black tea. The processing method of the needle-shaped high-quality well-known black tea comprises the following steps: selecting primarily spread fresh leaves with 1 bud and 2 leaves or higher tenderness which are suitable for preparing black tea; and sequentially carrying out the processes of double-withering, rolling, fermenting, wet-removing by performing primary drying, tempering, shaping, tipping, sieving, sorting and aroma-improving, so that the needle-shaped high-quality well-known black tea is prepared. The treatments of double-withering, wet-removing by performing primary drying and aroma-improving are adopted in the processing method, so that the aroma of the final-product tea is obviously improved; the treatments of wet-removing by performing primary drying and tempering are carried out on the base tea, and the tempered base tea is shaped by using a carding machine, so that the tea strips are rapidly shaped, so that the shaping time is short, the labor intensity is reduced, the tea production efficiency is improved, and the phenomenon of gray and brown color of the dried tea caused by long shaping time is thereby avoided; moreover, the strips are manually rolled and tempered, so that the final-product tea relatively well preserves basic characteristics of pure handmade tea that the dried tea strips are uniform in roundness and straightness, as well as black, moistened and bright in color and luster. The processing processes of the tea are regulated according to leaf-phase change degrees of the base tea in various stages, so that the processing method is easy to control and conducive to popularization and application.
Description
Technical field
The invention belongs to tea making field of engineering technology, and in particular to a kind of famous-brand and high-quality black tea of aciculiform and its processing method.
Background technology
Black tea belongs to full fermentation tea, and millet paste soup look glow, the fresh alcohol of flavour, zest is weak, preferably drinks crowd extensively, particularly suitable
Gastrointestinal function need to the person of conditioning drink.In recent years, with the rise of domestic black tea consumption boom, form quality has good moulding black tea, especially
Favored by consumers in general.The famous-brand and high-quality black tea of aciculiform is the treasure in high-grade black tea, and process technology has high demands；Existing processing side
Method is divided into withers, and kneads, fermentation, moulding and be dried five processes, from Folium Camelliae sinensis Biochemical Quality formation mechenism and shaping angle
Analysis, not enough, it is full manual work to add moulding operation to existing processing method fine degree, and tea making work efficiency is low, high labor intensive,
Product quality is easily affected by the machining based conception and technology of tea making personnel, less stable, therefore, existing processing method, no
Stable and Improving The Quality of Products is only difficult to, and seriously governs the popularization of the famous-brand and high-quality black tea process technology of aciculiform.
The content of the invention
The invention provides a kind of processing method of the famous-brand and high-quality black tea of aciculiform, it is therefore intended that overcome the famous-brand and high-quality black tea of existing aciculiform to add
The deficiency of work technique, it is long especially to solve the moulding time, high labor intensive, the problem of unstable product quality.
To achieve these goals, the present invention is adopted the following technical scheme that：
A kind of processing method of the famous-brand and high-quality black tea of aciculiform, it is characterised in that：From the fresh of the suitable leaf of 1 bud of black tea processed 2 just exhibition above tenderness
Leaf raw material, withers, kneads, fermenting, just drying dehumidifying, tempering, moulding, forming, screening arrangement and the processing of Titian technique according to compound
The famous-brand and high-quality black tea of aciculiform.
The processing method of the famous-brand and high-quality black tea of described aciculiform, it is characterised in that concrete operations are as follows：
（1）Material choice：From the fresh leaf of the suitable leaf of 1 bud of black tea processed 2 just exhibition above tenderness；
（2）It is compound to wither：It is uniformly thin to spread out on the curtain that withers in the nylon wire of place mat by the fresh leaf newly adopted, carry out in withering trough
Compound to wither, first wither 3h naturally, then blows natural wind 0.5h, blows 30 DEG C of hot blast 1h, blows 27 DEG C of hot blast 1h, blows 25 DEG C of hot blasts
1-2h, when the food value of leaf is soft, blade face shrinkage, leaf color is dark green, cane folding and it is continuous, hold agglomerating, grass gas disappears, when delicate fragrance appears
End is withered, and the moisture of withering leaf is controlled 58% or so；
（3）Knead：Withering leaf is added in kneading machine, sky rubs 20min, patch leaf kneads 5min, and 5min is twisted with the fingers in light kneadding, and slightly weight is rubbed
10min is twisted with the fingers, pine overlays leaf and kneads 5min, and lower machine dismisses agglomerate；Machine sky being gone up again and rubbing 10 min, 10min, slightly weight are twisted with the fingers in light kneadding
10min is kneaded, pine overlays leaf and kneads machine under 5min；Time 80min is kneaded, broken cell rate >=85% is made；
（4）Fermentation：Using fermenting room, will knead that leaf is uniform, fluffy stall with goods spread out on the ground for sale is put in fermentation box, leaf-spreading thickness 10-12cm,
Clean wet cloth is covered, is placed on fermenting frame, fermenting cellar humidity >=95%, 30 DEG C of fermenting cellar initial temperature, tea leaf fermentation 30min
Afterwards to 25 DEG C, when cane and vein redden completely, blade face switchs to copper red color to slow cooling, and green gas disappear, and terminate when fruital appears
Fermentation, ferment 3-4h；
（5）Just dry dehumidifying：Fermentated leaves is controlled at 110-120 DEG C using dehumidifying, hot blast temperature is dried at the beginning of tea drier, stand leaf is thick
Degree 1-2cm, bakees 5-6min, removes low boiling fragrance component and part moisture in tea base, and when tea bar shrinks, color and luster is by copper red
Switch to dark red, the relatively refreshing handss of holding tea bar, just baking is terminated during the exsiccation of tea bar surface tea juice, it is desirable to which tea base water content is 48% or so；
（6）Tempering：The tea base after dehumidifying will be just dried, by the thickness of 1.5-2.5cm, spread in thin bamboo strip disk, cool down tempering 120min
More than, the moisture in abundant balance tea base of leaf stalk, bud head and leaf；
（7）It is moulding：Tea base after tempering is proceeded in the vibration carding machine of working condition, tea base injected volume is the 2/ of every tankage
At 3,220 DEG C of carding machine initial temperature, first quick manage bar 20min, then slowly reduces carding machine temperature to 130 DEG C, vibration frequency
Rate is gradually adjusted to therewith at a slow speed, and when tea base rustles with cell wall collision, the even straight slightly soft machine at present of tea bar contains tea base moisture
Amount control is 30% or so；
（8）Forming：By the tea base after manage bar spreading for cooling, the forming in the Dragon Well tea pot of pot temperature 70-80 DEG C, per pot of input tea base 300-
400g, makes tea bar in order in a direction, picks up in manage bar and reinforces parallel reciprocal rubbing with palm, offers bar tea and is slowly changed into round
Directly, make to adhere to fine hair on tea bar gradually spread apart, rubbing firmly gradually mitigates with the propulsion of forming process, when tea bar is hardened
Become fragile, forming is terminated when fine hair is started shedding off, control tea base moisture is 15% or so；
（9）Screening is arranged：Sieved with 9# handss, screen out broken, piece, dust tea, pick big tea and variegated tea bar, make Folium Camelliae sinensis uniform specification, outward
Shape is well-balanced neat；
（10）Titian：Using cabinet type fragrance extracting machine, the Folium Camelliae sinensis after screening is arranged, spread in Titian disk by the thickness of 2-2.5cm,
Fragrance extracting machine temperature is set as 85 DEG C, and Titian 40min or so, when Folium Camelliae sinensis handss pinch into powder, terminates Titian during moisture 4-5%.
The processing method of the famous-brand and high-quality black tea of described aciculiform, it is characterised in that：Nylon wire is equipped with the described curtain that withers, institute
The aperture of the nylon wire stated is 0.5cm ╳ 0.5cm.
The processing method of the famous-brand and high-quality black tea of described aciculiform, it is characterised in that：Described first baking dehumidifying, the drying tea leaves of employing
Machine is Biluochun curer or pulls BAIYE dehydrator.
The famous-brand and high-quality black tea of aciculiform that the processing method of the famous-brand and high-quality black tea of described aciculiform is processed.
Beneficial effects of the present invention
1st, using withering naturally in withering trough and alternating temperature withers combined treatment, operation climate factor of withering affects little, alternating temperature
Withering can give full play to the effect of fresh leaf itself hydrolase, promote the hydrolysis of the macromolecular substances such as protein, starch, improve tea
The content of the solable matters such as leaf aminoacid, soluble sugar, makes Folium Camelliae sinensis flavour more sweet and pure fresh refreshing；
2nd, using temperature-variable fermentation mode, the content of theaflavin in fermentated leaves is remarkably improved, reduces the formation of abrownin, make black tea
In theaflavin, thearubigins and abrownin ratio it is more rational, improve the glow degree and the fresh alcoholic degree of flavour at millet paste and leaf bottom；
3rd, take high-temperature dehumidification and tempering to process, overcome the generation of tea base excessive fermentation phenomenon；It is moulding with carding machine, greatly
Moulding work efficiency is improve, labor intensity is reduced；Drying tea base surface tea juice, it is to avoid moulding middle tea juice is contacted with metal and caused
Browning reaction, be conducive to dry tea it is pitch-black profit light tone pool formation；
4th, retain manual rubbing and forming, make sample tea preferably pass on the basic feature of high-grade pure manual tea, dry tea bar shaped
Circle is straight even neat, is similar to Folium Pini, and the pitch-black profit of color and luster is bright, and gold milli appears；
5th, become more meticulous division to the manufacturing procedure of aciculiform black tea, according to the leaf phase sense organ intensity of variation of each process segment tea base,
Regulation and control Tea Processing process, it is easy to operate, it is easy to grasp, it is easy to utilize.
Description of the drawings
Fig. 1 is the processing method flow chart of the famous-brand and high-quality black tea of aciculiform of the present invention.
Specific embodiment
Hereinafter the present invention is described further with example, and can be special according to the different physicss of fresh leaf in being embodied as
Property, appropriate adjustment is made to the tea-manufacturing technology parameter in some operations.This example is using the bud 1 of Qimen sweet oak leaf kind 1 for fitting black tea processed
Leaf fresh leaf, the course of processing is as shown in figure 1, concrete tea making step is as follows：
Step one, compound wither：It is uniformly thin to spread out in place mat in the nylon wire on curtain that withers by 1.5cm thickness by the fresh leaf newly adopted
（Aperture 0.5cm ╳ 0.5cm）In, it is placed in 1.5m ╳ 10m withering troughs, first wither 3h naturally, then blows natural wind 0.5h, blows 30
DEG C hot blast 1h, blows 27 DEG C of hot blast 1h, blows 25 DEG C of hot blast 1h, and when the food value of leaf is soft, blade face shrinkage, leaf color is dark green, cane folding and it is continuous,
Agglomerating, grass gas regression is held, terminates to wither when delicate fragrance appears, the moisture for measuring withering leaf is 58.6%；
Step 2, knead：Using 6CR-55 type kneading machines, Ye Houkong being filled it up with fluffyly and rubbing 20min, patch leaf kneads 5min, light pressure
5min is kneaded, slightly weight kneads 10min, and pine overlays leaf and kneads 5min, and lower machine dismisses agglomerate；Machine sky is gone up again rubs 10min, light pressure
10min is kneaded, slightly weight kneads 10min, and pine overlays leaf and kneads machine under 5min；When bud-leaf is tightly rolled into bar, the excessive viscous handss of tea juice, leaf
Face about 1/3 by dark green turn it is red when terminate to knead, measure knead leaf broken cell rate be 89%；
Step 3, fermentation：Using 30m2Fermenting cellar, will knead that leaf is uniform, bull pine stall with goods spread out on the ground for sale is put in 1m ╳ 1m ╳ 0.15m fermentation boxs
Interior, thickness 11cm covers clean wet cloth, is placed on fermenting frame, fermenting cellar humidity >=95%, 30 DEG C of fermenting cellar initial temperature, tea
To 25 DEG C, when cane and vein redden completely, blade face switchs to copper red color to slow cooling, and green gas disappear, fruital after leaf fermentation 30min
Terminate fermentation when appearing, ferment used time 3.5h；
Step 4, just baking dehumidifying：Using 6CHM-901 type electric heating Biluochun dehydrators, 120 DEG C of hot blast temperature, leaf-spreading thickness are controlled
1.5cm or so, bakees 6min；When tea bar shrinks, color and luster is switched to dark red, the relatively refreshing handss of holding tea bar, tea bar surface tea juice by copper red
Terminate just baking during exsiccation, the moisture for detecting tea base is 47.3%；
Step 5, tempering：The tea base after dehumidifying will be just dried, by the thickness of 2cm or so, spread in thin bamboo strip disk, cool down tempering
120min, the moisture in balance tea base of leaf stalk, bud head and leaf；
It is step 6, moulding：During tea base after tempering to be proceeded to the 6CLZ60-11 type vibration carding machines of working condition, tea base is thrown in
Amount is 220 DEG C of carding machine initial temperature at the 2/3 of every tankage, and frequency of vibration is quick, slow after manage bar 20min to reduce manage bar
To 130 DEG C, frequency of vibration is gradually adjusted to therewith at a slow speed machine temperature, and when tea base rustles with cell wall collision, tea bar is even directly slightly
Soft machine at present, the moisture for measuring tea base is 31.2%；
Step 7, forming：By the tea base after manage bar spreading for cooling, the forming in the electric heating Dragon Well tea pot of 75 DEG C of pot temperature, per pot of input tea
Base 350g, makes tea bar in order in a direction, picks up in manage bar and reinforces parallel reciprocal rubbing with palm, offers bar tea and is slowly changed into round
Directly, make to adhere to fine hair on tea bar gradually spread apart, rubbing firmly gradually mitigates with the propulsion of forming process, when tea bar becomes fragile
It is hardened, forming is terminated when fine hair is started shedding off, the moisture for detecting tea base is 14.7%；
Step 8, screening are arranged：With 9#Handss are sieved, and screen out broken, piece and dust tea, pick variegated tea and special-shaped tea；
Step 9, Titian：Using the cabinet type perfuming machine for tea of 6CTH-3 types, the Folium Camelliae sinensis after screening is arranged, spread out by the thickness of 2.5cm
In being put in Titian disk, fragrance extracting machine temperature is set as 85 DEG C, and machine under Titian 40min measures Measuring Moisture Content of Tea content for 4.8%；
The famous-brand and high-quality black tea of aciculiform obtained by the processing of this example, bar rope circle is straight even neat, is similar to Folium Pini, and the pitch-black profit of color and luster is bright, and gold milli appears,
Soup look glow, the fresh alcohol of flavour, fragrance is fragrant and sweet high long, and Radix Phyllagathis fordii is even.
Claims (4)
1. the processing method of the famous-brand and high-quality black tea of a kind of aciculiform, it is characterised in that：From the suitable leaf of 1 bud of black tea processed 2 just exhibition above tenderness
Fresh leaf, according to it is compound wither, knead, fermenting, just dry dehumidifying, tempering, moulding, forming, screening arrangement and Titian technique add
Work is into the famous-brand and high-quality black tea of aciculiform.
2. the processing method of the famous-brand and high-quality black tea of aciculiform according to claim 1, it is characterised in that concrete operations are as follows：
（1）Material choice：From the first exhibition above tenderness of the suitable leaf of 1 bud of black tea processed 2 fresh leaf as raw material；
（2）It is compound to wither：It is uniformly thin to spread out on the curtain that withers in the nylon wire of place mat by the fresh leaf newly adopted, carry out in withering trough
Compound to wither, first wither 3h naturally, then blows natural wind 0.5h, blows 30 DEG C of hot blast 1h, blows 27 DEG C of hot blast 1h, blows 25 DEG C of hot blast 1-
2h, when the food value of leaf is soft, blade face shrinkage, leaf color is dark green, cane folding and it is continuous, hold agglomerating, grass gas disappears, and ties when delicate fragrance appears
Beam withers, and the moisture of withering leaf is controlled 58% or so；
（3）Knead：Withering leaf is added in kneading machine, sky rubs 20min, patch leaf kneads 5min, and 5min is twisted with the fingers in light kneadding, and slightly weight is rubbed
10min is twisted with the fingers, pine overlays leaf and kneads 5min, and lower machine dismisses agglomerate, machine sky is gone up again and rubs 10min, 10min, slightly weight are twisted with the fingers in light kneadding
10min is kneaded, pine overlays leaf and kneads machine under 5min；Time 80min is kneaded, broken cell rate >=85% is made；
（4）Fermentation：Using fermenting room, will knead that leaf is uniform, fluffy stall with goods spread out on the ground for sale is put in fermentation box, leaf-spreading thickness 10-12cm,
Clean wet cloth is covered, is placed on fermenting frame, fermenting cellar humidity >=95%, 30 DEG C of fermenting cellar initial temperature, tea leaf fermentation 30min
Afterwards to 25 DEG C, when cane and vein redden completely, blade face switchs to copper red color to slow cooling, and green gas disappear, and terminate when fruital appears
Fermentation, fermentation time 3-4h；
（5）Just dry dehumidifying：Fermentated leaves is controlled at 110-120 DEG C using dehumidifying, hot blast temperature is dried at the beginning of tea drier, stand leaf is thick
Degree 1-2cm, bakees 5-6min；Low boiling fragrance component and part moisture in tea base is removed, when tea bar shrinks, color and luster is turned by copper red
For dark red, the relatively refreshing handss of holding tea bar, just baking is terminated during the exsiccation of tea bar surface tea juice, it is desirable to which tea base water content is 48% or so；
（6）Tempering：The tea base after dehumidifying will be just dried, by the thickness of 1.5-2.5cm, spread in thin bamboo strip disk, cool down tempering 120min
More than, the moisture in abundant balance tea base of leaf stalk, bud head and leaf；
（7）It is moulding：Tea base after tempering is proceeded in the vibration carding machine of working condition, tea base injected volume is the 2/ of every tankage
At 3,220 DEG C of carding machine initial temperature, first quick manage bar 20min, then slowly reduces temperature to 130 DEG C, and frequency of vibration is therewith
Progressively it is adjusted at a slow speed, when tea base rustles with cell wall collision, the even straight slightly soft machine spreading for cooling at present of tea bar, by tea base moisture
Control is 30% or so；
（8）Forming：By the tea base after manage bar spreading for cooling, the forming in the Dragon Well tea pot of pot temperature 70-80 DEG C, per pot of input tea base 300-
400g, makes tea bar in order in a direction, picks up in manage bar and reinforces parallel reciprocal rubbing with palm, offers bar tea and is slowly changed into round
Directly, make to adhere to fine hair on tea bar gradually spread apart, rubbing firmly gradually mitigates with the propulsion of forming process, when tea bar is hardened
Become fragile, forming, control tea base moisture 15% or so are terminated when fine hair is started shedding off；
（9）Screening is arranged：Sieved with 9# handss, screen out broken, piece, dust tea, pick big tea and variegated tea bar, make Folium Camelliae sinensis uniform specification, outward
Shape is well-balanced neat；
（10）Titian：Using cabinet type fragrance extracting machine, the Folium Camelliae sinensis after screening is arranged, spread in Titian disk by the thickness of 2-2.5cm,
Fragrance extracting machine temperature is set as 85 DEG C, and Titian 40min or so, when Folium Camelliae sinensis handss pinch into powder, terminates Titian during moisture 4-5%.
3. the processing method of the famous-brand and high-quality black tea of aciculiform according to claim 1, it is characterised in that：Place mat on the described curtain that withers
Nylon wire aperture be 0.5cm × 0.5cm.
4. the processing method of the famous-brand and high-quality black tea of aciculiform according to claim 1, it is characterised in that：Described first baking dehumidifying, adopts
Tea drier is Biluochun curer or pulls BAIYE dehydrator.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396996A (en) * | 2017-09-04 | 2017-11-28 | 安庆慧可茶业股份有限公司 | The production technology of black tea |
| CN107568371A (en) * | 2017-09-27 | 2018-01-12 | 江苏千药堂国医研究院有限公司 | A kind of dandelion health protection tea and its production method |
| CN107581299A (en) * | 2017-09-27 | 2018-01-16 | 江苏千药堂国医研究院有限公司 | A kind of dandelion Pu'er raw tea and preparation method thereof |
| CN107581317A (en) * | 2017-09-27 | 2018-01-16 | 江苏千药堂国医研究院有限公司 | A kind of dandelion black tea and its processing method |
| CN107751469A (en) * | 2017-09-27 | 2018-03-06 | 江苏千药堂国医研究院有限公司 | A kind of dandelion Pu'er cooked tea and processing method |
| CN110074215A (en) * | 2019-04-26 | 2019-08-02 | 安徽省祁门红茶发展有限公司 | A kind of preparation method of high-perfume type Keemun black tea |
| CN110301489A (en) * | 2019-08-01 | 2019-10-08 | 安徽弋江源茶业有限公司 | A kind of production technology of graphite black tea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396996A (en) * | 2017-09-04 | 2017-11-28 | 安庆慧可茶业股份有限公司 | The production technology of black tea |
| CN107568371A (en) * | 2017-09-27 | 2018-01-12 | 江苏千药堂国医研究院有限公司 | A kind of dandelion health protection tea and its production method |
| CN107581299A (en) * | 2017-09-27 | 2018-01-16 | 江苏千药堂国医研究院有限公司 | A kind of dandelion Pu'er raw tea and preparation method thereof |
| CN107581317A (en) * | 2017-09-27 | 2018-01-16 | 江苏千药堂国医研究院有限公司 | A kind of dandelion black tea and its processing method |
| CN107751469A (en) * | 2017-09-27 | 2018-03-06 | 江苏千药堂国医研究院有限公司 | A kind of dandelion Pu'er cooked tea and processing method |
| CN110074215A (en) * | 2019-04-26 | 2019-08-02 | 安徽省祁门红茶发展有限公司 | A kind of preparation method of high-perfume type Keemun black tea |
| CN110301489A (en) * | 2019-08-01 | 2019-10-08 | 安徽弋江源茶业有限公司 | A kind of production technology of graphite black tea |
| CN110301489B (en) * | 2019-08-01 | 2021-09-14 | 安徽弋江源茶业有限公司 | Production process of graphite black tea |
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Address after: Agricultural road Luyang District of Hefei city of Anhui Province, No. 40 230031 Applicant after: Tea Research Institute, Anhui Academy of Agricultural Sciences Address before: 245000 Anhui Province, Huangshan City District of Tunxi Li Shan Road No. 28 Applicant before: Tea Research Institute, Anhui Academy of Agricultural Sciences |
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Application publication date: 20170510 |