CN106720508A - A kind of red black tea processing method of waterfall - Google Patents
A kind of red black tea processing method of waterfall Download PDFInfo
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- CN106720508A CN106720508A CN201611099945.9A CN201611099945A CN106720508A CN 106720508 A CN106720508 A CN 106720508A CN 201611099945 A CN201611099945 A CN 201611099945A CN 106720508 A CN106720508 A CN 106720508A
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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
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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Abstract
The present invention relates to a kind of red black tea processing method of waterfall, comprise the following steps：Pluck and screening, fresh leaf stand green grass or young crops, shake green grass or young crops, wither, knead, fermenting, drying, Titian, screening and packaging and other steps.Using processing method of the invention, strictly controlled in terms of leaf picking, ensure the quality of tea fresh leaves, the different technology conditions and frying gimmick of each link are strictly controlled in preparation process, by to stand leafiness, fermentation step carries out process modification, it is relatively low through the fresh leaf water content after shake green grass or young crops, internal cell wall structure changes softening, by using oxygenation way in fermentation process, fermentation can be made more uniform, the high-quality and efficient of black tea processing can preferably be ensured, improve the color of black tea, it is fragrant, taste, type and the quality at leaf bottom, improve the quality of black tea.The higher and higher taste demand of consumer can be met.It is long-term to drink with health-care efficacy, such as anti-inflammation and sterilization, detoxify, tired, diuresis, the replenishing body fluid and clearing away heat pathogen effect of disappearing of refreshing oneself.
Description
Technical field
The invention belongs to Tea Processing technical field, and in particular to a kind of red black tea processing method of waterfall.
Background technology
Tea is the drink liked in people's daily life, and as the element that supplemented the nutrients in people's life requirement, improves body
The main drink of body immunity is originated.However as the improvement of people's living standards, consumers in general will to the quality of tealeaves
Seek also more and more higher, black tea is that current production rate is most, a kind of the most salable teas, and black tea is a kind of full fermentation tea, with suitable
The new bud-leaf of tea tree be raw material, refine through the technical process such as withering, knead, ferment, dries and form, the Polyphenols contained in black tea
Material and Flavonoid substances, oxidative fermentation in atmosphere, fermentation cause that Tea Polyphenols and tannic acid in tealeaves are reduced, and produce
The aromatic substance such as the new composition such as theaflavin, thearubigin and alcohols, aldehydes, ketone, esters, and with unique taste smell.
Black tea not only quenches one's thirst and refreshes oneself, and also with good replenishing body fluid and clearing away heat pathogen, anti-inflammation and sterilization, strong bone and the effects such as unfold blood vessel, makes it
Great welcome is commercially also obtained.And continuous enhancing and the gradual perfection of consumption concept with people's health consciousness,
Tealeaves as the most basic characteristic of drink recurrence, with mellow mouthfeel, it is invigorating, comfortable, durable aroma feature " drink well, it is good
The economy type black tea of news " increasingly will be favored by expert and consumers in general, and its process technology also turns into tealeaves section
The focus of skill personnel research.
The content of the invention
The present invention in order to solve problems of the prior art, there is provided a kind of black tea processing method, by stand leafiness,
Fermentation carries out process modification, produces the floral character substantially high-quality black tea of fresh taste alcohol sum, specifically a kind of
The red black tea processing method of waterfall.
In order to solve the above technical problems, the technical solution adopted by the present invention is：A kind of red black tea processing method of waterfall, institute
Processing method is stated to comprise the following steps：
(1) pluck and screen：Height above sea level is chosen between 1200~1500m, the leaflet kind flat tea tree breed of local plantation
Plucked, the fresh leaf opened up at the beginning of plucking the leaf of a bud one or two leaves and a bud is making raw material, it is desirable to which bud-leaf is complete, fresh, cleaning, nothing
Disease pest bud, without base of a fruit handle, bud-leaf must be contained with bamboo basket, be forbidden with various packed, in case fresh leaf reddens or vexed ripe, and to plucking
Fresh leaf carry out classification treatment by standard of plucking；
(2) fresh leaf stand is blue or green：By the fresh leaf in step (1) after classification it is uniform it is thin be spread out in the spreading on frame of interior, spread thickness for 2~
4cm, indoor temperature is 22~25 DEG C, fresh leaf dehydration rate is reached 5~10%；
(3) shake green grass or young crops：The stand leafiness of step (2) is carried out into a shaking treating using roller, it is 3~5kg, shake green grass or young crops that every is thrown leaf amount
Rotating speed is 15~20 turns/min, and the shake green grass or young crops time is 1~3 minute；
(4) wither：Uniform thin being spread out in indoor dustpan of the shake green grass or young crops leaf of step (3) is withered naturally, leaf-spreading thickness is 1~2cm, is withered
Between 23~28 DEG C, between 65~75%, withering time is 4~6h to humidity to temperature control during withering, at interval of 40~
50min needs turn over leaf once, fresh leaf is withered uniformity, wither to blade face tarnish, leaf color becomes dirty-green, leaf
Matter is soft, folding stalk is continuous, and it is agglomerating to hold withering leaf, untill loosing one's grip when can be slowly loose；
(5) knead：The withering leaf of step (4) is first gently pressed using roller and gently rubs 5~10min, then carried out using manual type
Knead, strength grasp is light, weight, light principle are circulated and alternately knead, and kneads altogether 2~4 times, and 10~15min is kneaded every time, until
There is tea juice to overflow, during tea crimped untill；
(6) ferment：The leaf of kneading of step (5) is put into fermenting cellar and carries out fermentation process, tealeaves paving thickness is 6~10cm, its
One layer of ventilative wet cloth of upper lid, fermentation uses low temperature oxygenation way, and, at 23~25 DEG C, relative humidity is 93% for fermenting cellar temperature control
More than, fermentation time is 3~5 hours, and fermentation process continues to oxygen is passed through in fermenting cellar, makes the more conventional state of its oxygen concentration
High 1~1.2 times, fermentation to tealeaves green grass gas disappears, the micro- aobvious, color and luster of the fragrance of a flower switchs to bluish yellow color by dark green, has the light fragrance of a flower to press from both sides
When miscellaneous fruity appears；
(7) dry：In putting the fermentated leaves of step (6) into drying plant, carry out it is quick just dry 3~5 minutes, it is 90 just to dry temperature
~100 DEG C, leaf-spreading thickness is 2~3cm, and the spreading for cooling moisture regain time is 1~1.5 hour；After being got damp again through spreading for cooling, then at temperature 65~
Under the conditions of 75 DEG C, secondary multiple fire is carried out, drying time is 40~60min, and the spreading for cooling moisture regain time is 0.5~1 hour；
(8) Titian：By in the tealeaves input brightness pot aroma increasing equipment of step (7), Titian is started at 70~75 DEG C, treat that temperature is raised
To between 95~100 DEG C, 15~25min is incubated, last Titian to water content of tea is between 5~6%；
(9) screen：To be screened by the tealeaves after Titian, be classified, removal fannings end and powder, to improve tea leaf quality；
(10) pack：Tealeaves finished product after screening is pressed into different share weighing and baggings, finished product is obtained, and by the dry tea finished product after packaging
The feeding fresh-keeping storage of freezer.
Further, the red black tea processing method of described waterfall, wherein during the fresh leaf stand green grass or young crops of the step (2),
Thickness is spread for 2~3cm, indoor temperature is 23~24 DEG C, fresh leaf dehydration rate is reached 6~8%.
Further, the red black tea processing method of described waterfall, wherein during the shake green grass or young crops of the step (3), every
It is 3~4kg to throw leaf amount, and shake green grass or young crops rotating speed is 18~20 turns/min, and the shake green grass or young crops time is 1~2 minute.
Further, the red black tea processing method of described waterfall, wherein during the withering of the step (4), spreading out leaf
Thickness be 1~1.5cm, wither during temperature control between 24~26 DEG C, humidity between 68~72%, withering time be 4~
5h, needs turn over leaf once at interval of 45~50min.
Further, the red black tea processing method of described waterfall, wherein during the kneading of the step (5), first adopting
Gently pressed with roller and gently rub 6~8min, then kneaded using manual type, strength grasps light, weight, light principle and is circulated friendship
For kneading, knead altogether 3 times, 10~12min kneaded every time, until there is tea juice to overflow, during tea crimped untill.
Further, the red black tea processing method of described waterfall, wherein in the fermentation process of the step (6), tealeaves
Paving thickness is 6~8cm, and at 23~24 DEG C, more than 95%, fermentation time is 4~5 small to relative humidity to fermenting cellar temperature control
When, fermentation process continues to oxygen is passed through in fermenting cellar, makes the more conventional state of its oxygen concentration high 1.2 times, and fermentation is blue or green to tealeaves
Careless gas disappears, the micro- aobvious, color and luster of the fragrance of a flower switchs to bluish yellow color by dark green, when having the light fragrance of a flower to be mingled with fruity and appear.
Further, the red black tea processing method of described waterfall, wherein in the drying process of the step (7), starting
Carry out it is quick just dry 4~5 minutes, it is 96~100 DEG C just to dry temperature, and leaf-spreading thickness is 2~3cm, the spreading for cooling moisture regain time is 1~
1.2 hours；After being got damp again through spreading for cooling, then at temperature under the conditions of 68~70 DEG C, secondary multiple fire is carried out, drying time is 45~
50min, the spreading for cooling moisture regain time is 1 hour.
Further, the red black tea processing method of described waterfall, wherein during the Titian of the step (8), 70
Start Titian at~72 DEG C, treat that temperature is increased between 98~100 DEG C, be incubated 18~22min, last Titian to water content of tea
Between 5~6%.
Using a kind of red black tea processing method of waterfall of the invention, compared with prior art, its advantage is：From
Leaf picking aspect is strictly controlled, it is ensured that the quality of tea fresh leaves, and the difference of each link is strictly controlled in preparation process
Process conditions and frying gimmick, process modification is carried out by stand leafiness, fermentation, inclined through the fresh leaf water content after shake green grass or young crops
Low, internal cell wall structure changes softening, disconnected broken during kneading so as to reduce, so as to improve product quality, sends out
By using oxygenation way during ferment, fermentation can be made more uniform, the black tea made has not bitter, not puckery, fragrant and sweet strong
Feature, leaf base fertilizer is thick, soft, even neat thickness is bright.The high-quality and efficient of black tea processing can preferably be ensured, improve the color of black tea, perfume (or spice),
The quality of taste, type and leaf bottom, increase tea making yield, improve black tea quality.The higher and higher taste of consumer can be met
Demand.It is long-term to drink with health-care efficacy, such as anti-inflammation and sterilization, detoxify, tired, diuresis, the replenishing body fluid and clearing away heat pathogen effect of disappearing of refreshing oneself.
Specific embodiment
In order to more clearly explain implementation of the invention, the present invention is further illustrated below in conjunction with specific embodiment.
Example is served only for explaining the present invention, rather than restriction the scope of the present invention.
Embodiment 1：
A kind of red black tea processing method of waterfall, the processing method is comprised the following steps：
(1) pluck and screen：Height above sea level is chosen between 1200~1500m, the leaflet kind flat tea tree breed of local plantation
Plucked, the fresh leaf opened up at the beginning of plucking the leaf of a bud one or two leaves and a bud is making raw material, it is desirable to which bud-leaf is complete, fresh, cleaning, nothing
Disease pest bud, without base of a fruit handle, bud-leaf must be contained with bamboo basket, be forbidden with various packed, in case fresh leaf reddens or vexed ripe, and to plucking
Fresh leaf carry out classification treatment by standard of plucking；
(2) fresh leaf stand is blue or green：By the fresh leaf in step (1) after classification it is uniform it is thin be spread out in the spreading on frame of interior, spread thickness for 2~
3cm, indoor temperature is 22~23 DEG C, fresh leaf dehydration rate is reached 5~8%.
(3) shake green grass or young crops：The stand leafiness of step (2) is carried out into a shaking treating using roller, it is 3kg that every is thrown leaf amount, is shaken
Blue or green rotating speed is 18~20 turns/min, and the shake green grass or young crops time is 2~3 minutes.
(4) wither：Uniform thin being spread out in indoor dustpan of the shake green grass or young crops leaf of step (3) is withered naturally, leaf-spreading thickness is 1.5~
2cm, between 25~28 DEG C, between 65~70%, withering time is 4~5h to humidity to temperature control, at interval of 45 during withering
~50min needs turn over leaf once, fresh leaf is withered uniformity, wither to blade face tarnish, leaf color becomes dirty-green,
The food value of leaf is soft, folding stalk is continuous, and it is agglomerating to hold withering leaf, untill loosing one's grip when can be slowly loose.
(5) knead：The withering leaf of step (4) is first gently pressed using roller and gently rubs 5~7min, then entered using manual type
Row is kneaded, and strength grasp is light, weight, light principle are circulated and alternately knead, and kneads altogether 2 times, and 10~12min is kneaded every time, until
There is tea juice to overflow, during tea crimped untill；
(6) ferment：The leaf of kneading of step (5) is put into fermenting cellar and carries out fermentation process, tealeaves paving thickness is 6~8cm, thereon
One layer of ventilative wet cloth of lid, fermentation uses low temperature oxygenation way, fermenting cellar temperature control at 24~25 DEG C, relative humidity 93% with
On, fermentation time is 4~5 hours, and fermentation process continues to oxygen is passed through in fermenting cellar, makes the more conventional state of its oxygen concentration high
1 times, fermentation to tealeaves green grass gas disappears, the micro- aobvious, color and luster of the fragrance of a flower switchs to bluish yellow color by dark green, has the light fragrance of a flower to be mingled with fruity and shows
During dew；
(7) dry：In putting the fermentated leaves of step (6) into drying plant, carry out it is quick just dry 4~5 minutes, it is 90 just to dry temperature
~95 DEG C, leaf-spreading thickness is 2~3cm, and the spreading for cooling moisture regain time is 1 hour；After being got damp again through spreading for cooling, then at temperature in 65~70 DEG C of bars
Under part, secondary multiple fire is carried out, drying time is 40~50min, and the spreading for cooling moisture regain time is 30min；
(8) Titian：By in the tealeaves input brightness pot aroma increasing equipment of step (7), Titian is started at 73~75 DEG C, treat that temperature is raised
To between 95~98 DEG C, 20~25min is incubated, last Titian to water content of tea is between 5~6%；
(9) screen：To be screened by the tealeaves after Titian, be classified, removal fannings end and powder, to improve tea leaf quality；
(10) pack：Tealeaves finished product after screening is pressed into different share weighing and baggings, finished product is obtained, and by the dry tea finished product after packaging
The feeding fresh-keeping storage of freezer.
Embodiment 2：
A kind of red black tea processing method of waterfall, the processing method is comprised the following steps：
(1) pluck and screen：Height above sea level is chosen between 1200~1500m, the leaflet kind flat tea tree breed of local plantation
Plucked, the fresh leaf opened up at the beginning of plucking the leaf of a bud one or two leaves and a bud is making raw material, it is desirable to which bud-leaf is complete, fresh, cleaning, nothing
Disease pest bud, without base of a fruit handle, bud-leaf must be contained with bamboo basket, be forbidden with various packed, in case fresh leaf reddens or vexed ripe, and to plucking
Fresh leaf carry out classification treatment by standard of plucking；
(2) fresh leaf stand is blue or green：By the fresh leaf in step (1) after classification it is uniform it is thin be spread out in the spreading on frame of interior, spread thickness for 3~
4cm, indoor temperature is 23~25 DEG C, fresh leaf dehydration rate is reached 6~8%；
(3) shake green grass or young crops：The stand leafiness of step (2) is carried out into a shaking treating using roller, it is 4kg that every is thrown leaf amount, shake green grass or young crops turn
Speed is 16~18 turns/min, and the shake green grass or young crops time is 1~2 minute；
(4) wither：Uniform thin being spread out in indoor dustpan of the shake green grass or young crops leaf of step (3) is withered naturally, leaf-spreading thickness is 1~1.5cm,
Between 24~26 DEG C, between 68~72%, withering time is 4.5~5.5h to humidity to temperature control, at interval of 40 during withering
~45min needs turn over leaf once, fresh leaf is withered uniformity, wither to blade face tarnish, leaf color becomes dirty-green,
The food value of leaf is soft, folding stalk is continuous, and it is agglomerating to hold withering leaf, untill loosing one's grip when can be slowly loose；
(5) knead：The withering leaf of step (4) is first gently pressed using roller and gently rubs 6~8min, then rubbed using manual type
Twist with the fingers, strength grasp is light, weight, light principle are circulated and alternately knead, and kneads altogether 3 times, 12~14min is kneaded every time, until there is tea
Juice overflow, during tea crimped untill；
(6) ferment：The leaf of kneading of step (5) is put into fermenting cellar and carries out fermentation process, tealeaves paving thickness is 7~9cm, thereon
One layer of ventilative wet cloth of lid, fermentation uses low temperature oxygenation way, fermenting cellar temperature control at 24~25 DEG C, relative humidity 95% with
On, fermentation time is 3.5~4.5 hours, and fermentation process continues to oxygen is passed through in fermenting cellar, makes the more conventional shape of its oxygen concentration
State is high 1.1 times, and fermentation to tealeaves green grass gas disappears, the micro- aobvious, color and luster of the fragrance of a flower switchs to bluish yellow color by dark green, has the light fragrance of a flower to be mingled with
When fruity appears；
(7) dry：In putting the fermentated leaves of step (6) into drying plant, carry out it is quick just dry 3~4 minutes, it is 96 just to dry temperature
~100 DEG C, leaf-spreading thickness is 2~3cm, and the spreading for cooling moisture regain time is 1.2 hours；After being got damp again through spreading for cooling, then at temperature 68~72
Under the conditions of DEG C, secondary multiple fire is carried out, drying time is 45~50min, and the spreading for cooling moisture regain time is 50min；
(8) Titian：By in the tealeaves input brightness pot aroma increasing equipment of step (7), Titian is started at 73~75 DEG C, treat that temperature is raised
To between 98~100 DEG C, 18~22min is incubated, last Titian to water content of tea is between 5~6%；
(9) screen：To be screened by the tealeaves after Titian, be classified, removal fannings end and powder, to improve tea leaf quality；
(10) pack：Tealeaves finished product after screening is pressed into different share weighing and baggings, finished product is obtained, and by the dry tea finished product after packaging
The feeding fresh-keeping storage of freezer.
Embodiment 3：
A kind of red black tea processing method of waterfall, the processing method is comprised the following steps：
(1) pluck and screen：Height above sea level is chosen between 1200~1500m, the leaflet kind flat tea tree breed of local plantation
Plucked, the fresh leaf opened up at the beginning of plucking the leaf of a bud one or two leaves and a bud is making raw material, it is desirable to which bud-leaf is complete, fresh, cleaning, nothing
Disease pest bud, without base of a fruit handle, bud-leaf must be contained with bamboo basket, be forbidden with various packed, in case fresh leaf reddens or vexed ripe, and to plucking
Fresh leaf carry out classification treatment by standard of plucking；
(2) fresh leaf stand is blue or green：By the fresh leaf in step (1) after classification it is uniform it is thin be spread out in the spreading on frame of interior, spread thickness for 2~
3cm, indoor temperature is 24~25 DEG C, fresh leaf dehydration rate is reached 8~10%；
(3) shake green grass or young crops：The stand leafiness of step (2) is carried out into a shaking treating using roller, it is 5kg that every is thrown leaf amount, shake green grass or young crops turn
Speed is 18~20 turns/min, and the shake green grass or young crops time is 1~2 minute；
(4) wither：Uniform thin being spread out in indoor dustpan of the shake green grass or young crops leaf of step (3) is withered naturally, leaf-spreading thickness is 1.5~2cm,
Between 26~28 DEG C, between 72~75%, withering time is 5~6h to humidity to temperature control during withering, at interval of 45~
50min needs turn over leaf once, fresh leaf is withered uniformity, wither to blade face tarnish, leaf color becomes dirty-green, leaf
Matter is soft, folding stalk is continuous, and it is agglomerating to hold withering leaf, untill loosing one's grip when can be slowly loose；
(5) knead：The withering leaf of step (4) is first gently pressed using roller and gently rubs 8~10min, then carried out using manual type
Knead, strength grasp is light, weight, light principle are circulated and alternately knead, and kneads altogether 4 times, 10~12min is kneaded every time, until having
Tea juice overflow, during tea crimped untill；
(6) ferment：The leaf of kneading of step (5) is put into fermenting cellar and carries out fermentation process, tealeaves paving thickness is 8~10cm, its
One layer of ventilative wet cloth of upper lid, fermentation uses low temperature oxygenation way, and, at 24~25 DEG C, relative humidity is 95% for fermenting cellar temperature control
More than, fermentation time is 4~5 hours, and fermentation process continues to oxygen is passed through in fermenting cellar, makes the more conventional state of its oxygen concentration
High 1.2 times, fermentation to tealeaves green grass gas disappears, the micro- aobvious, color and luster of the fragrance of a flower switchs to bluish yellow color by dark green, has the light fragrance of a flower to be mingled with fruit
When perfume (or spice) appears；
(7) dry：In putting the fermentated leaves of step (6) into drying plant, carry out it is quick just dry 3~4 minutes, it is 95 just to dry temperature
~98 DEG C, leaf-spreading thickness is 2~3cm, and the spreading for cooling moisture regain time is 1.5 hours；After being got damp again through spreading for cooling, then at temperature at 73~75 DEG C
Under the conditions of, secondary multiple fire is carried out, drying time is 50~60min, and the spreading for cooling moisture regain time is 1 hour；
(8) Titian：By in the tealeaves input brightness pot aroma increasing equipment of step (7), Titian is started at 73~75 DEG C, treat that temperature is raised
To between 95~97 DEG C, 20~25min is incubated, last Titian to water content of tea is between 5~6%；
(9) screen：To be screened by the tealeaves after Titian, be classified, removal fannings end and powder, to improve tea leaf quality；
(10) pack：Tealeaves finished product after screening is pressed into different share weighing and baggings, finished product is obtained, and by the dry tea finished product after packaging
The feeding fresh-keeping storage of freezer.
Embodiments of the invention are the foregoing is only, the scope of the claims of the invention is not thereby limited, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (8)
1. the red black tea processing method of a kind of waterfall, it is characterised in that the processing method is comprised the following steps：
(1) pluck and screen：Height above sea level is chosen between 1200~1500m, the leaflet kind flat tea tree breed of local plantation
Plucked, the fresh leaf opened up at the beginning of plucking the leaf of a bud one or two leaves and a bud is making raw material, it is desirable to which bud-leaf is complete, fresh, cleaning, nothing
Disease pest bud, without base of a fruit handle, bud-leaf must be contained with bamboo basket, be forbidden with various packed, in case fresh leaf reddens or vexed ripe, and to plucking
Fresh leaf carry out classification treatment by standard of plucking；
(2) fresh leaf stand is blue or green：By the fresh leaf in step (1) after classification it is uniform it is thin be spread out in the spreading on frame of interior, spread thickness for 2~
4cm, indoor temperature is 22~25 DEG C, fresh leaf dehydration rate is reached 5~10%；
(3) shake green grass or young crops：The stand leafiness of step (2) is carried out into a shaking treating using roller, it is 3~5kg, shake green grass or young crops that every is thrown leaf amount
Rotating speed is 15~20 turns/min, and the shake green grass or young crops time is 1~3 minute；
(4) wither：Uniform thin being spread out in indoor dustpan of the shake green grass or young crops leaf of step (3) is withered naturally, leaf-spreading thickness is 1~2cm, is withered
Between 23~28 DEG C, between 65~75%, withering time is 4~6h to humidity to temperature control during withering, at interval of 40~
50min needs turn over leaf once, fresh leaf is withered uniformity, wither to blade face tarnish, leaf color becomes dirty-green, leaf
Matter is soft, folding stalk is continuous, and it is agglomerating to hold withering leaf, untill loosing one's grip when can be slowly loose；
(5) knead：The withering leaf of step (4) is first gently pressed using roller and gently rubs 5~10min, then carried out using manual type
Knead, strength grasp is light, weight, light principle are circulated and alternately knead, and kneads altogether 2~4 times, and 10~15min is kneaded every time, until
There is tea juice to overflow, during tea crimped untill；
(6) ferment：The leaf of kneading of step (5) is put into fermenting cellar and carries out fermentation process, tealeaves paving thickness is 6~10cm, its
One layer of ventilative wet cloth of upper lid, fermentation uses low temperature oxygenation way, and, at 23~25 DEG C, relative humidity is 93% for fermenting cellar temperature control
More than, fermentation time is 3~5 hours, and fermentation process continues to oxygen is passed through in fermenting cellar, makes the more conventional state of its oxygen concentration
High 1~1.2 times, fermentation to tealeaves green grass gas disappears, the micro- aobvious, color and luster of the fragrance of a flower switchs to bluish yellow color by dark green, has the light fragrance of a flower to press from both sides
When miscellaneous fruity appears；
(7) dry：In putting the fermentated leaves of step (6) into drying plant, carry out it is quick just dry 3~5 minutes, it is 90 just to dry temperature
~100 DEG C, leaf-spreading thickness is 2~3cm, and the spreading for cooling moisture regain time is 1~1.5 hour；After being got damp again through spreading for cooling, then at temperature 65~
Under the conditions of 75 DEG C, secondary multiple fire is carried out, drying time is 40~60min, and the spreading for cooling moisture regain time is 0.5~1 hour；
(8) Titian：By in the tealeaves input brightness pot aroma increasing equipment of step (7), Titian is started at 70~75 DEG C, treat that temperature is raised
To between 95~100 DEG C, 15~25min is incubated, last Titian to water content of tea is between 5~6%；
(9) screen：To be screened by the tealeaves after Titian, be classified, removal fannings end and powder, to improve tea leaf quality；
(10) pack：Tealeaves finished product after screening is pressed into different share weighing and baggings, finished product is obtained, and by the dry tea finished product after packaging
The feeding fresh-keeping storage of freezer.
2. the red black tea processing method of waterfall according to claim 1, it is characterised in that：The fresh leaf stand of the step (2)
During green grass or young crops, thickness is spread for 2~3cm, indoor temperature is 23~24 DEG C, fresh leaf dehydration rate is reached 6~8%.
3. the red black tea processing method of waterfall according to claim 1, it is characterised in that：The shake green grass or young crops mistake of the step (3)
Cheng Zhong, it is 3~4kg that every is thrown leaf amount, and shake green grass or young crops rotating speed is 18~20 turns/min, and the shake green grass or young crops time is 1~2 minute.
4. the red black tea processing method of waterfall according to claim 1, it is characterised in that：Step (4) withered
Cheng Zhong, leaf-spreading thickness is 1~1.5cm, and temperature control between 24~26 DEG C, between 68~72% wither by humidity during withering
Time is 4~5h, needs turn over leaf once at interval of 45~50min.
5. the red black tea processing method of waterfall according to claim 1, it is characterised in that：Step (5) kneaded
Cheng Zhong, is first gently pressed using roller and gently rubs 6~8min, is then kneaded using manual type, and strength grasps light, weight, light principle
Be circulated and alternately knead, knead altogether 3 times, 10~12min is kneaded every time, until there is tea juice to overflow, during tea crimped untill.
6. the red black tea processing method of waterfall according to claim 1, it is characterised in that：The fermentation of the step (6)
Cheng Zhong, tealeaves paving thickness is 6~8cm, fermenting cellar temperature control at 23~24 DEG C, relative humidity more than 95%, during fermentation
Between be 4~5 hours, fermentation process continue to oxygen is passed through in fermenting cellar, make the more conventional state of its oxygen concentration high 1.2 times, send out
Ferment to tealeaves green grass gas disappears, the micro- aobvious, color and luster of the fragrance of a flower switchs to bluish yellow color by dark green, has the light fragrance of a flower to be mingled with when fruity appears i.e.
Can.
7. the red black tea processing method of waterfall according to claim 1, it is characterised in that：The step (7) it is dried
Cheng Zhong, proceeds by quick just baking 4~5 minutes, and it is 96~100 DEG C just to dry temperature, and leaf-spreading thickness is 2~3cm, when spreading for cooling gets damp again
Between be 1~1.2 hour；After being got damp again through spreading for cooling, then at temperature under the conditions of 68~70 DEG C, secondary multiple fire is carried out, drying time is
45~50min, the spreading for cooling moisture regain time is 1 hour.
8. the red black tea processing method of waterfall according to claim 1, it is characterised in that：The Titian mistake of the step (8)
Cheng Zhong, Titian is started at 70~72 DEG C, treats that temperature is increased between 98~100 DEG C, is incubated 18~22min, and last Titian is extremely
Water content of tea is between 5~6%.
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| CN109198065A (en) * | 2018-10-26 | 2019-01-15 | 广西正道茶业有限公司 | A kind of production method of black tea |
| CN114190446A (en) * | 2020-09-17 | 2022-03-18 | 山东万媒互动电子商务有限公司 | Preparation method of authentic organic sunshine black tea |
| CN112106848A (en) * | 2020-09-29 | 2020-12-22 | 紫云自治县土红坡茶业有限公司 | Processing method of black tea |
| CN112106849A (en) * | 2020-09-30 | 2020-12-22 | 紫云自治县土红坡茶业有限公司 | Processing method of flower-fragrance tea |
| CN112616947A (en) * | 2020-12-07 | 2021-04-09 | 贵州省茶叶研究所 | Preparation method for improving quality of black tea through green rocking and aerobic fermentation |
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