CN106720666A - A kind of method for lifting black tea quality - Google Patents
A kind of method for lifting black tea quality Download PDFInfo
- Publication number
- CN106720666A CN106720666A CN201710082186.3A CN201710082186A CN106720666A CN 106720666 A CN106720666 A CN 106720666A CN 201710082186 A CN201710082186 A CN 201710082186A CN 106720666 A CN106720666 A CN 106720666A
- Authority
- CN
- China
- Prior art keywords
- tea
- dark green
- green tea
- congou
- black
- 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.)
- Pending
Links
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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of method for lifting black tea quality, it includes choosing second shelves or the Dark Green Tea less than second shelves in any rank；Choose and above-mentioned Dark Green Tea same level and the congou tea of top grade；With the Dark Green Tea of above-mentioned selection as major ingredient, congou tea be made black tea loose tea for dispensing.This method is adapted to all division ranks, and each rank endoplasm class is in second or the Dark Green Tea less than second shelves, such as：Superfine, one-level, two grades, three-level, endoplasm class is in second, the Dark Green Tea of the third class in level Four, the Dark Green Tea of inapplicable endoplasm class first shelves class, and on the basis of cost is not increased, can to greatest extent improve low and middle-grade economic worths of endoplasm tea raw material of any rank.
Description
Technical field
Method the present invention relates to lift black tea quality, specifically respective level Dark Green Tea and congou tea material combination,
Using the assorted method of optimized proportion, traditional black tea is lifted in terms of flavour, soup look, the main interior prime factor of fragrance three（Loose tea）Product
The method of matter.
Background technology
Black tea is one of six big teas, is also the big teas of China distinctive one, with quenching the thirst, radioresistance, anticancer, anti-cancer,
Help and sober up, promote digestion, fat-reducing, anti-aging, norcholesterol etc. to act on, therefore in recent years, black tea（Loose tea）Product is increasingly
Favored by consumers in general.Black tea（Loose tea）Product is to make full use of tea place spring, summer, autumn, and always, tender, coarse raw materials make
A teas, for the output value for lifting whole tea place, increase tea grower's income, make full use of tea resources, it is significant.
According to GB/T23776-2009 tealeaves organoleptic evaluation methods to black tea（Loose tea）Endoplasm evaluates regulation, and soup look is red
It is dense, orange red bright, aroma of pure, without miscellaneous smell, fragrant invigorating, flavour is mellow, aftertaste it is sweet it is refreshing be high-quality black tea（Loose tea）Spy
Levy, class highest.But to tradition or the black tea of some modified techniques（Loose tea）Carry out sense organ endoplasm to evaluate, find in endoplasm
Aspect is extremely difficult to highest class, and there is the aobvious thick old miscellaneous taste of flavour fragrance, and it is inferior that soup look owes orange red, some bright
Problem.Such as product endoplasm is difficult to ensure that, flavour, soup look, fragrance can not bring the enjoyment of higher quality to consumer, even if enterprise
Industry has moved brains in the forms such as product health-care effect, manufacture craft, tea-drinking culture, storage time, does some marketing plans
Change, but its product essence the most basic is not improved or is lifted, and consumer does not still allow to be easily accepted by.
Present inventor consults many liftings improves the data and document of black tea quality, substantially in suitable product kind
And proportioning combination, fresh leaf grade and pre-treatment, processing technology and a certain process optimization select, or Dark Green Tea teas spelling
With innovation is changed in grade, such as：Grouting treatment before preferable raw material, de-enzyme, addition allogene pile fermentation, by several times classification pile fermentation,
Temperature and humidity control pile fermentation, different in moisture pile fermentation, dry by several times and pile fermentation, knead twice, different drying mode, high temperature are dry enough, different
Region, kind, grade Dark Green Tea are adjusted assorted etc..Such as patent（CN103053716 A）Disclose a kind of lifting black tea quality
Method, uses the combination of optimization different cultivars black tea fresh leaf, uses polymorphic biology enzyme processing technology to lift traditional black tea product
The method and production technology of matter.Life cycle of the product is shortened, the endoplasm of black tea product is improved, ensure that black tea product
Genuineness, feature.Such as patent（CN102986950 A）A kind of black tea composition is disclosed, it is characterized in that using following weight
The component of percentage:Black tea 80~99%；Sweet tea 1~20%；The black tea is prepared as follows:Including finishing, kneading, hold heap
Fermentation and dry four procedures, it is described knead operation after, heating process, the back tender are increased before holding heap fermentation procedure
Sequence is only carried out by equipment indoors.The black tea prepared through the present invention can eliminate so-called " old taste ", prevent millet paste muddy, tool
There is unique tea perfume, it is in good taste, can increase sweet taste after adding Sweet tea.Because Sweet tea has at a relatively high nutritive value, it contains abundant
Nutriment and trace element necessary to human body, can preferably improve the mouthfeel of millet paste, increase healthcare function.
Above-mentioned innovation and change, mainly still concentrate on processing and the selling point aspect of traditional Dark Green Tea, to a certain degree
On improve Dark Green Tea quality, but be only only to be conceived to single aspect, without fundamentally being lifted including traditional Dark Green Tea
Deficiency in terms of matter, the change of true spirit is not made more in globality, strategic, subversiveness.
The content of the invention
For above-mentioned technical problem, the present invention provides a kind of method for lifting black tea quality, and the technical problem that it is solved is just
It is in original black tea（Loose tea）On endoplasm quality base, the endoplasm defect of presence is made up, be lifted at soup look, fragrance, flavour aspect
Characteristic, make its rise a class, so as to lift black tea（Loose tea）Quality.
The technical solution adopted by the present invention is：A kind of method for lifting black tea quality, it is comprised the following steps：
（1）Choose second shelves or the Dark Green Tea less than second shelves in any rank；
（2）Choose and above-mentioned Dark Green Tea same level and the congou tea of top grade；
（3）With the Dark Green Tea of above-mentioned selection as major ingredient, congou tea be made black tea loose tea for dispensing.
Preferably, by mass percentage, above-mentioned Dark Green Tea accounts for 65~80%, balance of congou tea.
Preferably, when above-mentioned Dark Green Tea and congou tea are using superfine or one-level, the quality of Dark Green Tea and congou tea
Than for：80:20~75:25.
Preferably, when above-mentioned Dark Green Tea and congou tea use two grades or three-level, the quality of Dark Green Tea and congou tea
Than for：75:25~70:30.
Preferably, when above-mentioned Dark Green Tea and congou tea use level Four, Dark Green Tea is with the mass ratio of congou tea：
70:30~65:35.
Preferably, above-mentioned Dark Green Tea and congou tea are made into black tea loose tea in the way of even heap.
Preferably, during even heap, first divide equally above-mentioned Dark Green Tea and congou tea, then by Dark Green Tea and work on even heap machine
Husband's black tea replaces laying, and the superiors and orlop are Dark Green Tea, then turn over even using even heap machine, obtain black tea loose tea.
Preferably, Dark Green Tea is divided into three parts, congou tea is divided into two parts, and ground floor is equal on even heap machine
Even paving Dark Green Tea is a, and the second layer uniformly spreads congou tea portion, and third layer uniformly spreads Dark Green Tea portion, the 4th layer of uniform paving work
Husband's black tea is a, and layer 5 uniformly spreads Dark Green Tea portion, then turns over even using even heap machine.
Preferably, above-mentioned every layer tealeaves thickness is no more than 10cm.
This method is adapted to all division ranks, and each rank endoplasm class is in second or the Dark Green Tea less than second shelves, such as：It is special
Level, one-level, two grades, three-level, endoplasm class is in second, the Dark Green Tea of the third class in level Four, does not apply to endoplasm class first shelves class
Dark Green Tea, and on the basis of cost is not increased, can to greatest extent improve low and middle-grade endoplasm tea raw materials of any rank
Economic worth.
Specific embodiment
The present invention is described more detail below, illustrative examples of the invention and explanation herein is used for explaining the present invention,
But it is not as a limitation of the invention.
A kind of method for lifting black tea quality, it is comprised the following steps：
（1）Choose second shelves or the Dark Green Tea less than second shelves in any rank；The rank of Dark Green Tea is according to GB/T24614-2009's
Standard is divided in terms of profile, endoplasm two, and determines to choose the ownership grade of tealeaves；The class of Dark Green Tea refers to GB/
On " black tea in T23776-2009（Loose tea）The standard of quality comment and each quality factor grade form " is judged, is chosen.
（2）Choose and above-mentioned Dark Green Tea same level and the congou tea of top grade；The rank of congou tea is according to GB/T
The standard of 13738.2-2008 is divided in terms of profile, endoplasm two, and determines to choose the ownership grade of tealeaves；Time is red
The class of tea enters according to the standard on " quality of congou black tea comment and each quality factor grade form " in GB/T23776-2009
Row judges, chooses.
（3）With the Dark Green Tea of above-mentioned selection as major ingredient, congou tea be made black tea loose tea for dispensing, wherein：By quality hundred
Point ratio, with Dark Green Tea account for 65~80%, balance of congou tea optimize it is assorted, specifically：Dark Green Tea and congou tea are adopted
During with superfine or one-level, Dark Green Tea is with the mass ratio of congou tea：80:20~75:25；Dark Green Tea and congou tea use two
When level or three-level, Dark Green Tea is with the mass ratio of congou tea：75:25~70:30；Above-mentioned Dark Green Tea and congou tea use four
During level, Dark Green Tea is with the mass ratio of congou tea：70:30~65:35；Compacting need not be made for superfine, one-level, two grades
The black tea of bricked（Loose tea）, when optimizing assorted, it is desirable to which profile bar rope is basically identical, the assorted bar shaped of bar shaped, the assorted curling of curl shape
Shape.The finished product being made according to said ratio see the table below：
In implementation process, Dark Green Tea and congou tea are made black tea loose tea in the way of even heap, and during even heap, first will be above-mentioned black
Gross tea and congou tea are divided equally, then Dark Green Tea and congou tea are replaced into laying on even heap machine, and the superiors and orlop are black
Gross tea, then turns over even using even heap machine, so as to obtain finished product black tea loose tea.Specifically：Dark Green Tea is divided into three parts, time
Black tea is divided into two parts, on even heap machine（Artificial heap of spelling selects clean plane floor）, ground floor（Prime coat）Uniformly spread black
Gross tea is a, and the second layer uniformly spreads congou tea portion, and third layer paving Dark Green Tea is a, the 4th layer of uniform paving congou tea one
Part, layer 5（Capping layer）Uniform paving Dark Green Tea is a, then turns over even using even heap machine（Manually turn over it is even need at least turning three times）,
How much the thickness of prime coat, area determines that every layer of tealeaves thickness is advisable no more than 10cm according to the tea amount of even heap.
The present invention makes full use of congou tea red gorgeous, bright in terms of soup look；Fragrance aspect is fragrant and sweet strong, pure；Flavour
Fresh dense, mellow, alcohol the endoplasm feature of aspect is lifted by black tea to improve（Loose tea）Owe red, deficient bright in soup look；Fragrance and flavour side
Owe pure, alcohol owed or mellow, deficient Hui Ganshuan, especially to traditional black tea of three, four grades in face（Loose tea）In the product of aobvious thick old miscellaneous taste
Matter aspect.Through the black tea made by this method（Loose tea）Soup look is red dense or orange red bright, aroma of pure length high, and flavour is mellow, band
Return it is sweet, interior prime factor evaluation in it is higher than former Dark Green Tea, especially to traditional black tea of three, four grades（Loose tea）, grown improving
The aobvious thick old miscellaneous taste of taste fragrance, soup look owes the class aspect of orange red bright defect, and lifting effect is obvious.
Embodiment 1
Respectively according to GB/T24614, the standards of GB/T 13738.2 choose a collection of superfine second shelves Dark Green Tea 50kg, superfine first shelves work
Husband black tea 15kg, then sample assorted in mass ratio：Dark Green Tea 80g, congou tea 22g are taken, and Dark Green Tea is divided into three
Part, congou tea is divided into two parts, and ground floor uniformly spreads Dark Green Tea portion on even heap machine, and the second layer uniformly spreads congou tea
Portion, third layer spreads Dark Green Tea portion, and the 4th layer of uniform paving congou tea is a, and layer 5 uniformly spreads Dark Green Tea portion, then
Turn over even using even heap machine, take tealeaves and open soup and evaluate, endoplasm lifting effect substantially, it is determined that optimizing assorted mass ratio：78.44:
21.56。
Assorted full-page proof：The above-mentioned kg of superfine Dark Green Tea 40, the kg of superfine congou tea 10.99 are taken, according to above-mentioned even heaping method
Both finished product is obtained.Open soup to evaluate, assessment result is shown in such as following table：
The superfine black tea sample of the present embodiment（Full-page proof）Really lifted substantially in terms of endoplasm than Dark Green Tea, be promoted to by superfine second shelves
Superfine first shelves, optimizing assorted mass ratio is：78.44:21.56.
Embodiment 2
Respectively according to GB/T24614, the standards of GB/T 13738.2 choose a collection of two grades of second shelves Dark Green Tea 50kg, two grades of first shelves works
Husband black tea 15kg, then sample assorted in mass ratio：Dark Green Tea 80g, congou tea 28g are taken, and Dark Green Tea is divided into three
Part, congou tea is divided into two parts, and ground floor uniformly spreads Dark Green Tea portion on even heap machine, and the second layer uniformly spreads congou tea
Portion, third layer spreads Dark Green Tea portion, and the 4th layer of uniform paving congou tea is a, and layer 5 uniformly spreads Dark Green Tea portion, then
Turn over even using even heap machine, take tealeaves and open soup and evaluate, endoplasm lifting effect substantially, it is determined that optimizing assorted mass ratio：74.07:
25.93。
Assorted full-page proof：Above-mentioned two grades of Dark Green Teas 40 kg, two grades of kg of congou tea 14 are taken, was both obtained according to above-mentioned even heaping method
Finished product.Open soup to evaluate, assessment result is shown in such as following table：
Two grades of finished products black tea sample manufactured in the present embodiment（Full-page proof）Really lifted substantially in terms of endoplasm than Dark Green Tea (control sample),
Two grades of first shelves are promoted to by two grades of second shelves, optimizing assorted percentage by weight is：74.07:25.93.
Embodiment 3
Respectively according to GB/T24614, the standards of GB/T 13738.2 choose a collection of third grade of Dark Green Tea 50kg of level Four, level Four second shelves work
Husband black tea 15kg, then sample assorted in mass ratio：Dark Green Tea 80g, congou tea 35g are taken, and Dark Green Tea is divided into three
Part, congou tea is divided into two parts, and ground floor uniformly spreads Dark Green Tea portion on even heap machine, and the second layer uniformly spreads congou tea
Portion, third layer spreads Dark Green Tea portion, and the 4th layer of uniform paving congou tea is a, and layer 5 uniformly spreads Dark Green Tea portion, then
Turn over even using even heap machine, take tealeaves and open soup and evaluate, endoplasm lifting effect substantially, it is determined that optimizing assorted mass ratio：69.57:
30.43。
Assorted full-page proof：Above-mentioned level Four Dark Green Tea 40kg, the kg of level Four congou tea 17.50 are taken, according to above-mentioned even heaping method both
Obtain finished product.Open soup to evaluate, assessment result is shown in such as following table：
Level Four finished product black tea sample manufactured in the present embodiment（Full-page proof）Really lifted substantially, by level Four third in terms of endoplasm than Dark Green Tea
Shelves are promoted to level Four second shelves, optimize assorted percentage by weight and are：69.57:30.43.
The technical scheme for being provided the embodiment of the present invention above is described in detail, specific case used herein
Principle and implementation method to the embodiment of the present invention are set forth, and the explanation of above example is only applicable to help and understands this
The principle of inventive embodiments；Simultaneously for those of ordinary skill in the art, according to the embodiment of the present invention, in specific embodiment party
Be will change in formula and range of application, in sum, this specification content should not be construed as limiting the invention.
Claims (9)
1. it is a kind of lifted black tea quality method, it is comprised the following steps：
（1）Choose second shelves or the Dark Green Tea less than second shelves in any rank；
（2）Choose and above-mentioned Dark Green Tea same level and the congou tea of top grade；
（3）With the Dark Green Tea of above-mentioned selection as major ingredient, congou tea be made black tea loose tea for dispensing.
2. the method for lifting black tea quality according to claim 1, it is characterised in that：By mass percentage, above-mentioned Dark Green Tea
Account for 65~80%, balance of congou tea.
3. the method for lifting black tea quality according to claim 2, it is characterised in that：Above-mentioned Dark Green Tea and congou tea are used
During superfine or one-level, Dark Green Tea is with the mass ratio of congou tea：80:20~75:25.
4. the method for lifting black tea quality as claimed in claim 2, it is characterised in that：Above-mentioned Dark Green Tea and congou tea use two
When level or three-level, Dark Green Tea is with the mass ratio of congou tea：75:25~70:30.
5. the method for lifting black tea quality as claimed in claim 2, it is characterised in that：Above-mentioned Dark Green Tea and congou tea use four
During level, Dark Green Tea is with the mass ratio of congou tea：70:30~65:35.
6. the method that black tea quality is lifted as any one of claim 1 to 5, it is characterised in that：By above-mentioned Dark Green Tea and
Congou tea is made black tea loose tea in the way of even heap.
7. the method for lifting black tea quality as claimed in claim 6, it is characterised in that：During even heap, first by above-mentioned Dark Green Tea and work
Husband's black tea is divided equally, then Dark Green Tea and congou tea are replaced into laying on even heap machine, and the superiors and orlop are Dark Green Tea, then
Turn over even using even heap machine, obtain black tea loose tea.
8. the method for lifting black tea quality as claimed in claim 7, it is characterised in that：Dark Green Tea is divided into three parts, time
Black tea is divided into two parts, and ground floor uniformly spreads Dark Green Tea portion on even heap machine, and the second layer uniformly spreads congou tea portion, the
Three layers of uniform Dark Green Tea that spreads are a, and the 4th layer of uniform paving congou tea is a, and layer 5 uniformly spreads Dark Green Tea portion, then utilizes
Even heap machine turns over even.
9. the method for lifting black tea quality as claimed in claim 8, it is characterised in that：Above-mentioned every layer tealeaves thickness is no more than
10cm。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710082186.3A CN106720666A (en) | 2017-02-15 | 2017-02-15 | A kind of method for lifting black tea quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710082186.3A CN106720666A (en) | 2017-02-15 | 2017-02-15 | A kind of method for lifting black tea quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720666A true CN106720666A (en) | 2017-05-31 |
Family
ID=58957485
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710082186.3A Pending CN106720666A (en) | 2017-02-15 | 2017-02-15 | A kind of method for lifting black tea quality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720666A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550720A (en) * | 2012-03-06 | 2012-07-11 | 杨正 | Transparent nylon-bagged tea prepared by mixing black tea and dark tea and having functions of promoting digestion, reducing lipid level and relieving constipation |
-
2017
- 2017-02-15 CN CN201710082186.3A patent/CN106720666A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550720A (en) * | 2012-03-06 | 2012-07-11 | 杨正 | Transparent nylon-bagged tea prepared by mixing black tea and dark tea and having functions of promoting digestion, reducing lipid level and relieving constipation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104004634B (en) | Pu'er golden camellia wine and preparation method | |
| CN103518899B (en) | Hawthorn Fuzhuan tea and preparation method thereof | |
| CN108669250B (en) | Processing method of composite dark tea | |
| CN110292079A (en) | A kind of processing method of red Fu-brick tea | |
| CN102550718A (en) | Pu'er Eurotium cristatum compressed tea and preparation method thereof | |
| CN102940055A (en) | Liupao tea manufacturing process | |
| CN103525610B (en) | Red grape spirit production technology | |
| CN103431094B (en) | Processing method for composite-flavor black tea | |
| CN105985879A (en) | Method for brewing cider with Redlove as raw material | |
| CN103602576B (en) | Preparation method of barley vinegar | |
| CN101041798B (en) | Fragrant pear fruit wine production technology | |
| CN103815067A (en) | Processing technology of high-quality congou black tea | |
| CN102965239A (en) | Method for preparing white sprite by fresh red jujube | |
| CN102948503B (en) | Fine processing method of mellow green tea | |
| CN109182054A (en) | Low-alcohol yellow rice wine and its production technology | |
| CN104186726B (en) | A kind of manufacture craft of growing dim of yellow tea compressed tea | |
| CN103740530A (en) | Fermented-type kiwi fruit and green tea wine and production process thereof | |
| CN103320269A (en) | Production process for both Maotai-flavor liquor and miscellaneous style liquor | |
| KR101320580B1 (en) | Method for Preparing Yam Alcohol Containing Polished Barley | |
| CN102511581B (en) | Method for processing green tea having multi-layered composite fragrance | |
| CN106318790A (en) | Brewing method for improving taste adaptability of baijiu | |
| CN106720666A (en) | A kind of method for lifting black tea quality | |
| CN104818182A (en) | Fermentation type syringa reticulata wine and preparation method thereof | |
| CN106490207A (en) | A kind of Osmanthus tragranscv.Aurantiacu oolong tea alternating temperature baking method | |
| CN105494694A (en) | Bainianmucang probiotic dark tea and production process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
|
| RJ01 | Rejection of invention patent application after publication |