CN106720512A - The preparation method of black tea - Google Patents
The preparation method of black tea Download PDFInfo
- Publication number
- CN106720512A CN106720512A CN201611112332.4A CN201611112332A CN106720512A CN 106720512 A CN106720512 A CN 106720512A CN 201611112332 A CN201611112332 A CN 201611112332A CN 106720512 A CN106720512 A CN 106720512A
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- CN
- China
- Prior art keywords
- temperature
- fried dry
- tealeaves
- turns
- lasts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention discloses a kind of preparation method of black tea, including leaf picking, wither, knead, fermenting, fried dry, picking and the step such as pick.It is of the invention to use cold fermentation during the fermentation, and point high temperature fried dry, middle temperature fried dry and low temperature fried dry three phases carry out segmentation fried dry treatment to tealeaves, are segmented the easily broken of the tealeaves folding after fried dry treatment, and hand is twisted end；The black tea that the present invention makes gives off a strong fragrance, and mouthfeel is fresh and sweet, effectively increases the quality of tealeaves.
Description
Technical field
The invention belongs to processing field of tea leaves, and in particular to a kind of preparation method of black tea.
Background technology
Black tea belongs to full fermentation teas, be the bud-leaf with tea tree as raw material, by the typical case such as withering, kneading, ferment, dry
Technical process is refined to be formed.Because its dry tea color and luster and the millet paste for brewing are with red as homophony, therefore named black tea.
Fragrance is one of good and bad major criterion of black tea quality, and fragrance account for larger weight in tealeaves sensory review.
The fragrance of black tea is improved, is had great significance in production.During Tea Processing, especially drying this technique,
Due to being influenceed by factors such as temperature, humidity, times, there is enzymatic reaction in the presence of polyphenol compound enzyme so that tea
Leaf fragrance is susceptible to change.Different humiture environment can be caused to tealeaves because drying means is different, so as to form difference
Black tea quality.
, there is the shortcomings of tea perfume is not enough, tea leaf quality is poor in the black tea that the preparation method of existing black tea makes.
The content of the invention
Goal of the invention of the invention is：For the problem that prior art is present, there is provided a kind of preparation method of black tea, system
The black tea of work gives off a strong fragrance, and mouthfeel is fresh and sweet, effectively improves the quality of tealeaves.
To achieve these goals, the technical solution adopted by the present invention is：
A kind of preparation method of black tea, comprises the following steps：
(1) leaf picking：Choose 1 bud 2-3 leaves and equal tenderness to folder leaf；
(2) wither：The fresh leaf of harvesting is withered between wither；Withering temperature is 20-30 DEG C, withering time 5-7h；
(3) knead：Pectase uniformly is sprayed on tealeaves after withering, is not pressurized and is kneaded 40min, tealeaves is taken out, mixed
It is even；
(4) ferment：To knead to be placed in fermenting cellar after leaf deblocks and be fermented, tealeaves paving thickness will be 8cm, one layer of upper lid
Wet cloth, keeps 22-27 DEG C of fermentation temperature fermentation 1.5-2.5h；
(5) fried dry：Fried dry treatment is carried out to tealeaves by tea drum fixation machine point three phases, the first stage is high temperature
Fried dry, 130-150 DEG C of temperature, 35 turns/min of rotating speed lasts 5-10min；Second stage be middle temperature fried dry, 100-120 DEG C of temperature,
30 turns/min of rotating speed, lasts 10-25min；Phase III is low temperature fried dry, and 80-90 DEG C of temperature, 25 turns/min of rotating speed lasts 15-
40min；
(6) pick and pick：Fried dry tealeaves pick to pick, tea stalk, thick piece and impurity is picked.
Used as the preferred technical solution of the present invention, in the step (3), the mass fraction of pectase is 0.5%, is sprayed
Pectase is 1 with the mass ratio of tealeaves:5-1:6.
As the preferred technical solution of the present invention, in the step (5), the first stage be high temperature fried dry, 140 DEG C of temperature,
35 turns/min of rotating speed, lasts 8min；Second stage is middle temperature fried dry, and 110 DEG C of temperature, 30 turns/min of rotating speed lasts 20min；The
Three stages were low temperature fried dry, and 85 DEG C of temperature, 25 turns/min of rotating speed lasts 30min.
The beneficial effects of the present invention are：
The present invention uses cold fermentation, and point high temperature fried dry, middle temperature fried dry and low temperature fried dry three during the fermentation
Stage carries out segmentation fried dry treatment to tealeaves, and it is easily broken that the tealeaves after segmentation fried dry treatment is rolled over, and hand is twisted end；What the present invention made
Black tea gives off a strong fragrance, and mouthfeel is fresh and sweet, effectively increases the quality of tealeaves.
Specific embodiment
In order that the object, technical solutions and advantages of the present invention are clearer, below will be to the preferred embodiments of the present invention
It is described in detail.
Embodiment 1
A kind of preparation method of black tea, comprises the following steps：
(1) leaf picking：Choose 1 bud 2-3 leaves and equal tenderness to folder leaf；
(2) wither：The fresh leaf of harvesting is withered between wither；Withering temperature is 20 DEG C, withering time 7h；
(3) knead：Uniform on tealeaves after withering to spray pectase, the mass fraction of pectase is 0.5%, is sprayed
Pectase is 1 with the mass ratio of tealeaves:5, it is not pressurized and kneads 40min, tealeaves is taken out, mix；
(4) ferment：To knead to be placed in fermenting cellar after leaf deblocks and be fermented, tealeaves paving thickness will be 8cm, one layer of upper lid
Wet cloth, keeps 22-27 DEG C of fermentation temperature fermentation 1.5h；
(5) fried dry：Fried dry treatment is carried out to tealeaves by tea drum fixation machine point three phases, the first stage is high temperature
Fried dry, 130 DEG C of temperature, 35 turns/min of rotating speed lasts 10min；Second stage be middle temperature fried dry, 100 DEG C of temperature, 30 turns of rotating speed/
Min, lasts 25min；Phase III is low temperature fried dry, and 80 DEG C of temperature, 25 turns/min of rotating speed lasts 40min；
(6) pick and pick：Fried dry tealeaves pick to pick, tea stalk, thick piece and impurity is picked.
Embodiment 2
A kind of preparation method of black tea, comprises the following steps：
(1) leaf picking：Choose 1 bud 2-3 leaves and equal tenderness to folder leaf；
(2) wither：The fresh leaf of harvesting is withered between wither；Withering temperature is 30 DEG C, withering time 5h；
(3) knead：Uniform on tealeaves after withering to spray pectase, the mass fraction of pectase is 0.5%, is sprayed
Pectase is 1 with the mass ratio of tealeaves:6, it is not pressurized and kneads 40min, tealeaves is taken out, mix；
(4) ferment：To knead to be placed in fermenting cellar after leaf deblocks and be fermented, tealeaves paving thickness will be 8cm, one layer of upper lid
Wet cloth, keeps 22-27 DEG C of fermentation temperature fermentation 2h；
(5) fried dry：Fried dry treatment is carried out to tealeaves by tea drum fixation machine point three phases, the first stage is high temperature
Fried dry, 140 DEG C of temperature, 35 turns/min of rotating speed lasts 8min；Second stage be middle temperature fried dry, 110 DEG C of temperature, 30 turns of rotating speed/
Min, lasts 20min；Phase III is low temperature fried dry, and 85 DEG C of temperature, 25 turns/min of rotating speed lasts 30min；
(6) pick and pick：Fried dry tealeaves pick to pick, tea stalk, thick piece and impurity is picked.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although by ginseng
According to the preferred embodiments of the present invention, invention has been described, it should be appreciated by those of ordinary skill in the art that can
To make various changes to it in the form and details, without departing from the present invention that appended claims are limited
Spirit and scope.
Claims (3)
1. a kind of preparation method of black tea, it is characterised in that：Comprise the following steps：
(1) leaf picking：Choose 1 bud 2-3 leaves and equal tenderness to folder leaf；
(2) wither：The fresh leaf of harvesting is withered between wither；Withering temperature is 20-30 DEG C, withering time 5-7h；
(3) knead：Pectase uniformly is sprayed on tealeaves after withering, is not pressurized and is kneaded 40min, tealeaves is taken out, mixed；
(4) ferment：To knead to be placed in fermenting cellar after leaf deblocks and be fermented, tealeaves paving thickness will be 8cm, one layer of upper lid will be wet
Cloth, keeps 22-27 DEG C of fermentation temperature fermentation 1.5-2.5h；
(5) fried dry：Fried dry treatment is carried out to tealeaves by tea drum fixation machine point three phases, the first stage fries for high temperature
Dry, 130-150 DEG C of temperature, 35 turns/min of rotating speed lasts 5-10min；Second stage is middle temperature fried dry, and 100-120 DEG C of temperature turns
30 turns/min of speed, lasts 10-25min；Phase III is low temperature fried dry, and 80-90 DEG C of temperature, 25 turns/min of rotating speed lasts 15-
40min；
(6) pick and pick：Fried dry tealeaves pick to pick, tea stalk, thick piece and impurity is picked.
2. the preparation method of black tea according to claim 1, it is characterised in that：In the step (3), the quality of pectase
Fraction is 0.5%, and the pectase for spraying is 1 with the mass ratio of tealeaves:5-1:6.
3. the preparation method of black tea according to claim 1, it is characterised in that：In the step (5), the first stage is height
Warm fried dry, 140 DEG C of temperature, 35 turns/min of rotating speed lasts 8min；Second stage be middle temperature fried dry, 110 DEG C of temperature, 30 turns of rotating speed/
Min, lasts 20min；Phase III is low temperature fried dry, and 85 DEG C of temperature, 25 turns/min of rotating speed lasts 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611112332.4A CN106720512A (en) | 2016-12-07 | 2016-12-07 | The preparation method of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611112332.4A CN106720512A (en) | 2016-12-07 | 2016-12-07 | The preparation method of black tea |
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| Publication Number | Publication Date |
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| CN106720512A true CN106720512A (en) | 2017-05-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611112332.4A Pending CN106720512A (en) | 2016-12-07 | 2016-12-07 | The preparation method of black tea |
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| CN (1) | CN106720512A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984218A (en) * | 2018-09-28 | 2019-07-09 | 黄山小罐茶业有限公司 | A kind of production method of canister black tea |
-
2016
- 2016-12-07 CN CN201611112332.4A patent/CN106720512A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984218A (en) * | 2018-09-28 | 2019-07-09 | 黄山小罐茶业有限公司 | A kind of production method of canister black tea |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
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| WD01 | Invention patent application deemed withdrawn after publication |