CN106720480B - Processing method of wild black tea - Google Patents
Processing method of wild black tea Download PDFInfo
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- CN106720480B CN106720480B CN201610993043.3A CN201610993043A CN106720480B CN 106720480 B CN106720480 B CN 106720480B CN 201610993043 A CN201610993043 A CN 201610993043A CN 106720480 B CN106720480 B CN 106720480B
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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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- 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
Abstract
The invention discloses a processing method of wild black tea, which takes wild-grown tancai tea as a raw material, combines modern science and technology on the basis of inheriting the traditional congou black tea manufacturing process, and prepares a black tea product with excellent quality through the steps of fresh leaf picking, sunning, spreading, stirring, standing, green leaf removing, water elimination, rolling, fermentation, drying, stewing and the like. The obtained wild black tea rope is compact, fertile, mellow, black and moist in color, clear and high in fragrance, obvious in fir note, mellow, fresh, cool and sweet in taste, and is deeply loved by wide consumers.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing method of wild black tea.
Background
The tancai tea (C.sinensis cv. Tanyang-caicha) is a homosexual propagation variety, the plant is medium, the tree posture is half open, the branches are dense, and the leaves are horizontally grown; oval or oblong leaves, dark green or green leaf color, long or slightly swollen leaves, flat leaf edges or microwaves, flat leaf bodies, gradually tapered leaf tips, dull and dense leaf teeth and thick and crisp leaf quality; the bud leaves are light green or purple green, the number of the antler hairs is small, and one bud has three leaves; the diameter of the corolla is 3.8cm, the petals are 6-7 petals, the ovary has more fuzz, and the style is 3 cracks. The congou black tea prepared from the tankay tea is tight, compact and elegant in strip, black and smooth in color and luster, fresh and cool in aroma, and mellow and sweet in taste.
Disclosure of Invention
The invention aims to provide a processing method of wild black tea, and the obtained wild black tea has tight and strong rope, black and moist color, clear and long-lasting aroma, obvious fir charm, mellow, fresh and sweet taste and excellent quality.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method of wild black tea comprises picking fresh leaves, sun drying, spreading, stirring, standing, removing water, kneading, fermenting, drying, and stewing; the specific operation of each step is as follows:
1) picking fresh leaves: selecting natural-growing uncontaminated tea tree of herba Tamarindi Indicae, picking two or four leaves at the top end when the tea leaves form small open noodles in spring every year, picking fresh leaves completely, making them fat, fresh and free from red change,
2) and (3) drying in the sun: spreading the picked fresh leaves on a sun-dried grey cloth at 4 pm on a sunny day, wherein the spreading thickness is 1-2cm, and then irradiating for 20-30min in the sun;
3) spreading green: quickly returning the dried leaves to the factory, spreading on a water screen with a thickness of 5-10cm, placing in an air-conditioning room, and spreading at 20-25 deg.C for 3-6 hr;
4) turning and stirring: turning the leaves in withered and soft state for 1-2min, and shaking to recover activity;
5) standing: putting the turned and stirred leaves into an air conditioning room again, and standing for 3-6h at 20-25 ℃;
6) green sea: placing the standing leaves into a green removing machine for green removing, wherein the rotating speed is 10-20r/min, and the processing time is 5-10 min;
7) water elimination: uniformly spreading the green-removed leaves on a water sieve with the thickness of 2-3cm, then placing the leaves in an air-conditioning room, and standing for 6-10h at the temperature of 18-23 ℃ and the relative humidity of 65-75%;
8) rolling: controlling the indoor temperature at 20-24 deg.C and relative humidity at 85-90% during kneading, lightly kneading for 40-60min, heavily kneading for 20-30min, and lightly kneading for 10-20min according to the principle of "proper amount of leaves are thrown, moderate kneading time, and light, heavy, and light alternation under pressure", wherein the whole kneading process is controlled at 70-110 min;
9) fermentation: the temperature of the fermentation chamber is 26-30 ℃, the relative humidity is more than 95%, and the air is fresh and sufficient in oxygen supply; during fermentation, the stacking height of the fermented leaves is 8-15cm, the temperature of the leaves is preferably kept at 30 ℃, and the time is 3-6 h;
10) and (3) drying: drying twice, wherein the first drying with gross fire requires air inlet temperature of 110-120 deg.C for rapid inactivation and oxidation, spreading and drying for 2-5min, and drying with full fire at 80 deg.C for full development of tea aroma;
11) stewing with fire: the principle of 'slow stewing at low temperature' is mastered in the stewing process to form the unique quality flavor of the wild black tea, the charcoal baking temperature is 80-100 ℃, the time is 3-6h, a baking cage with the diameter of 70cm is used for charcoal baking, the leaf spreading amount of each cage is 1.5-2kg, and the leaf spreading thickness is 5-10 cm.
The fir rhyme is the specific quality characteristic of the wild black tea, has a special charm combining similar wood flavor, moss flavor, pine needle flavor and seed leaf flavor, and is the own special aroma of the wild tea. However, when the traditional black tea process is adopted for preparation, the obtained black tea has strong aroma but no fir note due to the adoption of complete fermentation, and the wild black tea prepared by the method can show unique fir note and has better flavor due to the adoption of the processes of heavy withering, light fermentation and moderate charcoal baking.
The invention has the following remarkable advantages: the invention combines modern science and technology on the basis of inheriting the traditional congou black tea making process, adopts fine picking, combines ripe picking, natural withering and sunlight withering, adds the processes of turning, stirring, green removing and the like to promote the aroma conversion of the wild black tea, and then adopts the unique tea processing technology of heavy withering, light fermentation and moderate carbon baking to ensure that the obtained wild black tea has tight and strong strips, black and moist color, clear and high and lasting aroma, obvious fir charm, mellow, fresh and sweet taste and unique quality.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
The selected tea trees of the tanacetum parthenium tea are from tea gardens which naturally grow in the field and are not polluted, any artificial fertilizer, pesticide, herbicide and the like are not applied, and the artificial weeds are cut off only in early spring in late winter each year, so that people can conveniently pick the tea trees.
Example 1
1) Picking fresh leaves: when the tea leaves form small opened noodles in spring every year, two to four leaves at the top end are picked, the picked fresh leaves are complete, fat, fresh and have no red change,
2) and (3) drying in the sun: spreading the picked fresh leaves on a sun-dried grey cloth at 4 pm on a sunny day, spreading the thickness of the spread leaves to be 1cm, and then irradiating for 20min in the sun;
3) spreading green: quickly returning the dried leaves to the factory, spreading on a water screen with a spreading thickness of 5cm, then putting into an air-conditioning room, and spreading for 3h at 20 ℃;
4) turning and stirring: turning the leaves in withered and soft state with two hands for 1min, and shaking to recover activity of the leaves;
5) standing: putting the turned and stirred leaves into an air conditioning room again, and standing for 3 hours at the temperature of 20 ℃;
6) green sea: placing the standing leaves into a green removing machine for green removing, wherein the rotating speed is 10r/min, and the processing time is 5 min;
7) water elimination: uniformly spreading the green-removed leaves on a water sieve, spreading to a thickness of 2cm, placing in an air-conditioning room, and standing at 18 ℃ and a relative humidity of 75% for 6 h;
8) rolling: kneading by using a 55-type kneading machine, wherein the leaf feeding amount of each barrel is 45kg, the indoor temperature is controlled to be 20 ℃ and the relative humidity is 90% in the kneading process, according to the principle that the leaf feeding amount is proper, the kneading time is moderate, and light, heavy and light alternation is adopted under pressure, light kneading is adopted for 40min, heavy kneading is adopted for 20min, and light kneading is adopted for 10min, and the whole kneading process is controlled to be 70 min;
9) fermentation: the air temperature of the fermentation chamber is 24 ℃, the relative humidity is more than 95%, and the air is fresh and sufficient in oxygen supply; during fermentation, the stacking height of the fermented leaves is 8cm, the leaf temperature is preferably kept at 30 ℃, and the time is 3 hours;
10) and (3) drying: drying twice, wherein the first drying with gross fire requires that the temperature of an air inlet is 110 ℃ to rapidly inactivate and oxidize, then spreading and drying for 2min, and drying with full fire at 80 ℃ to fully develop tea fragrance;
11) stewing with fire: the principle of 'low-temperature slow stewing' is mastered in the stewing process to form the unique quality flavor of the wild black tea, the carbon baking temperature is 80 ℃, the time is 10 hours, baking cages with the diameter of 70cm are used for carbon baking, the leaf spreading amount of each cage is 1.5kg, and the leaf spreading thickness is 5 cm.
Example 2
1) Picking fresh leaves: when the tea leaves form small opened noodles in spring every year, two to four leaves at the top end are picked, the picked fresh leaves are complete, fat, fresh and have no red change,
2) and (3) drying in the sun: spreading the picked fresh leaves on a sun-dried grey cloth at 4 pm on a sunny day, spreading the layer with a thickness of 1cm, and irradiating in the sun for 30 min;
3) spreading green: quickly returning the dried leaves to the factory, spreading on a water sieve with the thickness of 8cm, then putting into an air-conditioning room, and spreading for 6h at 22 ℃;
4) turning and stirring: turning over the leaves in withered and soft state with two hands for 2min, and shaking to restore activity;
5) standing: putting the turned and stirred leaves into an air conditioning room again, and standing for 6 hours at 22 ℃;
6) green sea: placing the standing leaves into a green removing machine for green removing, wherein the rotating speed is 15r/min, and the processing time is 10 min;
7) water elimination: uniformly spreading the green-removed leaves on a water sieve, spreading to a thickness of 2cm, placing in an air-conditioning room, and standing at 20 deg.C and relative humidity of 70% for 10 h;
8) rolling: kneading by a 55-type kneading machine, wherein the leaf feeding amount of each barrel is 45kg, the indoor temperature is controlled to be 22 ℃ and the relative humidity is 86% in the kneading process, according to the principle that the leaf feeding amount is proper, the kneading time is moderate, and light, heavy and light alternation is adopted under pressure, light kneading is adopted for 50min, heavy kneading is adopted for 25min, and light kneading is adopted for 15min, and the whole kneading process is controlled to be 90 min;
9) fermentation: the air temperature of the fermentation chamber is 24 ℃, the relative humidity is more than 95%, and the air is fresh and sufficient in oxygen supply; during fermentation, the stacking height of the fermented leaves is 10cm, the leaf temperature is preferably kept at 30 ℃, and the time is 6 hours;
10) and (3) drying: drying twice, wherein the first drying with gross fire requires the temperature of an air inlet to be 115 ℃ to rapidly inactivate and oxidize, then spreading and drying for 5min, and then drying with full fire at 80 ℃ to fully develop tea fragrance;
11) stewing with fire: the principle of 'low-temperature slow stewing' is mastered in the stewing process to form the unique quality flavor of the wild black tea, the carbon baking temperature is 90 ℃, the time is 20 hours, baking cages with the diameter of 70cm are used for carbon baking, the leaf spreading amount of each cage is 1.8kg, and the leaf spreading thickness is 8 cm.
Example 3
1) Picking fresh leaves: when the tea leaves form small opened noodles in spring every year, two to four leaves at the top end are picked, the picked fresh leaves are complete, fat, fresh and have no red change,
2) and (3) drying in the sun: spreading the picked fresh leaves on a sun-dried grey cloth at 4 pm on a sunny day, spreading to a thickness of 2cm, and irradiating in the sun for 25 min;
3) spreading green: quickly returning the dried leaves to the factory, spreading on a water sieve with the spreading thickness of 10cm, then putting into an air-conditioning room, and spreading for 4h at 25 ℃;
4) turning and stirring: turning over the leaves in withered and soft state with two hands for 2min, and shaking to restore activity;
5) standing: putting the turned and stirred leaves into an air conditioning room again, and standing for 5 hours at 25 ℃;
6) green sea: placing the standing leaves into a green removing machine for green removing, wherein the rotating speed is 20r/min, and the processing time is 8 min;
7) water elimination: uniformly spreading the green-removed leaves on a water sieve, spreading to a thickness of 3cm, placing in an air-conditioning room, and standing at 23 deg.C and relative humidity of 65% for 8 h;
8) rolling: kneading by a 55-type kneading machine, wherein the leaf feeding amount of each barrel is 45kg, the indoor temperature is controlled to be 24 ℃ and the relative humidity is 90% in the kneading process, according to the principle that the leaf feeding amount is proper, the kneading time is moderate, and light, heavy and light alternation is adopted under pressure, light kneading is adopted for 60min, heavy kneading is adopted for 30min, and light kneading is adopted for 20min, and the whole kneading process is controlled to be 110 min;
9) fermentation: the air temperature of the fermentation chamber is 25 ℃, the relative humidity is more than 95%, and the air is fresh and sufficient in oxygen supply; during fermentation, the stacking height of the fermented leaves is 15cm, the leaf temperature is preferably kept at 30 ℃, and the time is 5 hours;
10) and (3) drying: drying twice, wherein the first drying with gross fire requires air inlet temperature of 120 deg.C for rapid inactivation and oxidation, spreading and drying for 3min, and drying with full fire at 80 deg.C for full development of tea aroma;
11) stewing with fire: the principle of 'low-temperature slow stewing' is mastered in the stewing process to form the unique quality flavor of the wild black tea, the charcoal roasting temperature is 100 ℃, the time is 15 hours, roasting cages with the diameter of 70cm are used for charcoal roasting, the leaf spreading amount of each cage is 2kg, and the leaf spreading thickness is 10 cm.
The invention combines modern science and technology on the basis of inheriting the traditional congou black tea making process, and adopts a unique tea processing technology of ripe picking, natural withering and sunlight withering, partial fermentation and proper baking, so that the obtained wild black tea has unique quality.
Table 1 shows the sensory quality of the wild black teas obtained in examples 1 to 3 compared with conventional black teas (super).
TABLE 1 sensory quality of Black tea
As can be seen from Table 1, the quality of the wild black tea prepared by the method can reach the standard of special tea products, and the wild black tea has a fir rhyme, which proves that the wild black tea has high quality.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (1)
1. A processing method of wild black tea is characterized in that: comprises the steps of picking fresh leaves, sunning, spreading, turning and stirring, standing, green-removing, dewatering, rolling, fermenting, drying and stewing;
the steps are specifically operated as follows:
1) picking fresh leaves: selecting a field naturally-growing tea plant of the tancai tea, and picking two to four leaves at the top end when the tea leaves form small open noodles in spring every year;
2) and (3) drying in the sun: spreading the picked fresh leaves on a sun-dried grey cloth at 4 pm on a sunny day, wherein the spreading thickness is 1-2cm, and then irradiating for 20-30min in the sun;
3) spreading green: spreading the sun-dried leaves on a water sieve with a thickness of 5-10cm, and then spreading for 3-6h at 20-25 deg.C;
4) turning and stirring: turning and stirring the leaves after green spreading for 1-2min by hand, and shaking simultaneously in the turning and stirring process to fully recover the activity;
5) standing: standing the turned and stirred leaves at 20-25 deg.C for 3-6 h;
6) green sea: placing the standing leaves into a green removing machine for green removing, wherein the rotating speed is 10-20r/min, and the processing time is 5-10 min;
7) water elimination: uniformly spreading the green-removed leaves on a water sieve with the thickness of 2-3cm, and then placing in a room with the temperature of 18-23 ℃ and the relative humidity of 65-75% for 6-10 h;
8) rolling: controlling the indoor temperature at 20-24 deg.C and relative humidity at 85-90% during kneading, gently kneading for 40-60min, heavily kneading for 20-30min, and gently kneading for 10-20min, wherein the whole kneading process is controlled at 70-110 min;
9) fermentation: the temperature of the fermentation chamber is 26-30 ℃, the relative humidity is more than 95%, and the air is fresh and sufficient in oxygen supply; during fermentation, the stacking height of the fermented leaves is 8-15cm, the temperature of the leaves is preferably kept at 30 ℃, and the time is 3-6 h;
10) and (3) drying: drying twice, wherein the first drying with gross fire requires air inlet temperature of 110-120 deg.C for rapid inactivation and oxidation, spreading and drying for 2-5min, and drying with 80 deg.C full fire to fully develop tea aroma;
11) stewing with fire: baking with charcoal in baking cages with diameter of 70cm at 80-100 deg.C for 3-6 hr, wherein the leaf amount per cage is 1.5-2kg, the leaf thickness is 5-10 cm.
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| US20050031761A1 (en) * | 2003-08-05 | 2005-02-10 | Donald Brucker | Methods of producing a functionalized coffee |
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| CN102119748A (en) * | 2011-01-24 | 2011-07-13 | 匡新 | Method for processing charcoal baked black tea |
| CN104186747A (en) * | 2014-08-22 | 2014-12-10 | 重庆市瑞祥农业有限公司 | Novel black tea processing method |
| CN104605041A (en) * | 2015-02-06 | 2015-05-13 | 铜仁市茶叶行业协会 | Method for processing black tea produced from ancient tea trees |
| CN105010614A (en) * | 2015-08-26 | 2015-11-04 | 恩施馨源生态茶业有限公司 | Black oolong making method |
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