CN106942407A - A kind of processing method of high mountain black tea - Google Patents
A kind of processing method of high mountain black tea Download PDFInfo
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- CN106942407A CN106942407A CN201710348693.7A CN201710348693A CN106942407A CN 106942407 A CN106942407 A CN 106942407A CN 201710348693 A CN201710348693 A CN 201710348693A CN 106942407 A CN106942407 A CN 106942407A
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- processing
- tea
- black tea
- fresh leaf
- tealeaves
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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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Abstract
The invention discloses a kind of preparation method of high mountain black tea, this method comprises the following steps.Selecting fresh leaves and pretreatment, processing of withering, fixing handle, knead processing, fermentation process, drying process.The processing method of this black tea not only have it is simple to operate, take short, the features such as processing stage is easily controlled, and by a process for preparing black tea also have the advantages that the pitch-black glossy, millet paste of bar rope tight knot, color and luster be popular in, aromatic flavour.
Description
Technical field
The invention belongs to food processing technology field, it is related to tea processing technology, especially a kind of processing of high mountain black tea
Method.
Background technology
Tealeaves is a kind of health type beverage, with the continuous lifting of people's living standard and consumption concept, tea aroma, mouth
Whether the taste high-quality such as sense directly affect the selection of consumer.
Black tea is that current production rate is most, a kind of the most salable teas, and black tea is a kind of tealeaves by fermentation, and it passes through
The PROCESS FOR TREATMENT such as wither, knead, fermenting, drying so that greenery become kermesinus and obtained.Black tea brew it is rear dark brown rich and gaudy, due to
Black tea is one of popular teas liked the most, therefore in order to improve the yield and quality of black tea, the process technology of numerous black tea
Also it is more and more.
Traditional mode of withering is fermented with plastic sheeting encapsulating tealeaves, and temperature is high, the finished tea so formed
Dry, color and luster blacks.
The content of the invention
The invention provides a kind of processing method of high mountain black tea, realized by following steps：
(1) selecting fresh leaves and pretreatment：The fresh leaf of the leaf of a bud one or two leaves and a bud is chosen as raw material, fresh leaf with spring tea or
Autumn tea, it is 10-15 DEG C that fresh leaf first is placed on into temperature, and relative humidity is dried in the air 30-60 minutes for 20-30% airing room；
(2) wither processing：Withered mode using natural wind, withering time is 24 hours, and 57%- is reached to fresh leaf moisture content
62%；
(3) fixing is handled：By the way of green grass or young crops is shone, fresh leaf is uniformly spread in bamboo Jia hedges or shone on the blue or green field of razor clam, utilize the sun
The irradiation heat energy of light and blowing are withered, and part moisture content to the water content of tealeaves for evaporating fresh leaf is 43-47%；
(4) knead, withering leaf is carried out to knead processing, the time is kneaded 60 minutes, based on gently rubbing, to there is tea juice spilling,
It is 24-31% by the water content for the tealeaves for kneading processing；
(5) ferment, by the tealeaves kneaded be put into fermenting cellar progress fermentation process, fermenting cellar temperature control at 25-27 DEG C,
Continue to be passed through oxygen into fermenting cellar in humidity 85-90%, operation process, oxygen concentration is 2 times of atmospheric oxygen concentration, hair
Ferment to the blue or green perfume of tealeaves grass disappears；
(6) dry, the tea base fermented is put into dryer and dried, shady place is positioned over after drying and is dried in the air 3-5 days.
The beneficial effects of the invention are as follows：This method improves traditional deterioration method, is prepared using the natural wind mode of withering
Black tea also have the advantages that the pitch-black glossy, millet paste of bar rope tight knot, color and luster be popular in, aromatic flavour.
Specific embodiment
Embodiment 1：(1) selecting fresh leaves and pretreatment：The fresh leaf of the leaf of a bud one or two leaves and a bud is chosen as raw material, fresh leaf
With spring tea or autumn tea, it is 10 DEG C that fresh leaf first is placed on into temperature, and relative humidity is dried in the air 30 minutes for 20% airing room；
(2) wither processing：Withered mode using natural wind, withering time is 24 hours, and 57% is reached to fresh leaf moisture content；
(3) fixing is handled：By the way of green grass or young crops is shone, fresh leaf is uniformly spread in bamboo Jia hedges or shone on the blue or green field of razor clam, utilize the sun
The irradiation heat energy of light and blowing are withered, and part moisture content to the water content of tealeaves for evaporating fresh leaf is 43%；
(4) knead, withering leaf is carried out to knead processing, the time is kneaded 60 minutes, based on gently rubbing, to there is tea juice spilling,
It is 24% by the water content for the tealeaves for kneading processing；
(5) ferment, the tealeaves kneaded is put into fermenting cellar carries out fermentation process, and fermenting cellar temperature control is wet at 25 DEG C
Continue to be passed through oxygen into fermenting cellar in degree 85%, operation process, oxygen concentration is 2 times of atmospheric oxygen concentration, and fermentation is extremely
The blue or green fragrant disappearance of tealeaves grass；
(6) dry, the tea base fermented is put into dryer and dried, shady place is positioned over after drying and is dried in the air 3 days.
Embodiment 2：(1) selecting fresh leaves and pretreatment：The fresh leaf of the leaf of a bud one or two leaves and a bud is chosen as raw material, fresh leaf
With spring tea or autumn tea, it is 13 DEG C that fresh leaf first is placed on into temperature, and relative humidity is dried in the air 45 minutes for 25% airing room；
(2) wither processing：Withered mode using natural wind, withering time is 24 hours, and 60% is reached to fresh leaf moisture content
；
(3) fixing is handled：By the way of green grass or young crops is shone, fresh leaf is uniformly spread in bamboo Jia hedges or shone on the blue or green field of razor clam, utilize the sun
The irradiation heat energy of light and blowing are withered, and part moisture content to the water content of tealeaves for evaporating fresh leaf is 45%；
(4) knead, withering leaf is carried out to knead processing, the time is kneaded 60 minutes, based on gently rubbing, to there is tea juice spilling,
It is 28% by the water content for the tealeaves for kneading processing；
(5) ferment, the tealeaves kneaded is put into fermenting cellar carries out fermentation process, and fermenting cellar temperature control is wet at 26 DEG C
Continue to be passed through oxygen into fermenting cellar in degree 88%, operation process, oxygen concentration is 2 times of atmospheric oxygen concentration, and fermentation is extremely
The blue or green fragrant disappearance of tealeaves grass；
(6) dry, the tea base fermented is put into dryer and dried, shady place is positioned over after drying and is dried in the air 3-5 days.
Embodiment 3：(1) selecting fresh leaves and pretreatment：The fresh leaf of the leaf of a bud one or two leaves and a bud is chosen as raw material, fresh leaf
With spring tea or autumn tea, it is 15 DEG C that fresh leaf first is placed on into temperature, and relative humidity is dried in the air 60 minutes for 30% airing room；
(2) wither processing：Withered mode using natural wind, withering time is 24 hours, and 62% is reached to fresh leaf moisture content
；
(3) fixing is handled：By the way of green grass or young crops is shone, fresh leaf is uniformly spread in bamboo Jia hedges or shone on the blue or green field of razor clam, utilize the sun
The irradiation heat energy of light and blowing are withered, and part moisture content to the water content of tealeaves for evaporating fresh leaf is 47%；
(4) knead, withering leaf is carried out to knead processing, the time is kneaded 60 minutes, based on gently rubbing, to there is tea juice spilling,
It is 31% by the water content for the tealeaves for kneading processing；
(5) ferment, the tealeaves kneaded is put into fermenting cellar carries out fermentation process, and fermenting cellar temperature control is wet at 27 DEG C
Continue to be passed through oxygen into fermenting cellar in degree 90%, operation process, oxygen concentration is 2 times of atmospheric oxygen concentration, and fermentation is extremely
The blue or green fragrant disappearance of tealeaves grass；
(6) dry, the tea base fermented is put into dryer and dried, shady place is positioned over after drying and is dried in the air 3-5 days.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
Member, under the premise without departing from the principles of the invention, can also make some improvement and supplement, and these are improved and supplement also should be regarded as
Protection scope of the present invention.
Claims (5)
1. a kind of high mountain black tea, it is characterised in that preparation method is as follows：(1) selecting fresh leaves and pretreatment：Choose the leaf of a bud one or
The fresh leaf of two leaves and a bud is as raw material, and it is 10-15 DEG C that fresh leaf first is placed on into temperature, and relative humidity is dried in the air for 20-30% airing room
30-60 minutes；(2) wither processing：Withered mode using natural wind, withering time is 24 hours, is reached to fresh leaf moisture content
57%-62%；(3) fixing is handled：By the way of green grass or young crops is shone, fresh leaf is uniformly spread in bamboo Jia hedges or shone on the blue or green field of razor clam, profit
Withered with the irradiation heat energy of sunshine and blowing, evaporate the part moisture content of fresh leaf；(4) knead, withering leaf carried out to knead processing,
The time is kneaded 60 minutes, based on light rub, to there is tea juice spilling；(5) ferment, the tealeaves kneaded is put into fermenting cellar and sent out
Continue to be passed through oxygen into fermenting cellar in ferment processing, operation process, oxygen concentration is 2 times of atmospheric oxygen concentration, and fermentation is extremely
The blue or green fragrant disappearance of tealeaves grass；(6) dry, the tea base fermented is put into dryer and dried, the moon is positioned over after drying
Liang Chu dries in the air 3-5 days.
2. fresh leaf can be that spring tea can also be the autumn in high mountain black tea preparation method according to claim 1, step (1)
Tea.
3. the processing method of black tea according to claim 1, it is characterised in that：By fixing processing in the step (3)
The water content of tealeaves afterwards is 43-47%.
4. the processing method of black tea according to claim 1, it is characterised in that：By kneading processing in the step (4)
Tealeaves water content be 24-31%.
5. in high mountain black tea preparation method according to claim 1, step (5) in fermenting cellar temperature control at 25-27 DEG C,
Humidity 85-90%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007117A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of congou tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599286A (en) * | 2012-03-23 | 2012-07-25 | 贵州省茶叶研究所 | Processing method and device for strip-shaped black tea by oxygen fermentation |
| CN103404629A (en) * | 2013-08-25 | 2013-11-27 | 中国农业科学院茶叶研究所 | Processing method for curved black tea |
| CN104489144A (en) * | 2014-12-24 | 2015-04-08 | 贵州省贵茗红茶叶有限公司 | Processing method of red tea |
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2017
- 2017-05-17 CN CN201710348693.7A patent/CN106942407A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599286A (en) * | 2012-03-23 | 2012-07-25 | 贵州省茶叶研究所 | Processing method and device for strip-shaped black tea by oxygen fermentation |
| CN103404629A (en) * | 2013-08-25 | 2013-11-27 | 中国农业科学院茶叶研究所 | Processing method for curved black tea |
| CN104489144A (en) * | 2014-12-24 | 2015-04-08 | 贵州省贵茗红茶叶有限公司 | Processing method of red tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007117A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of congou tea |
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Application publication date: 20170714 |