CN106942410A - A kind of Yunnan black tea stores red preparation method - Google Patents
A kind of Yunnan black tea stores red preparation method Download PDFInfo
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- CN106942410A CN106942410A CN201710227661.1A CN201710227661A CN106942410A CN 106942410 A CN106942410 A CN 106942410A CN 201710227661 A CN201710227661 A CN 201710227661A CN 106942410 A CN106942410 A CN 106942410A
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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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Abstract
The invention belongs to black tea processing technique field, specifically related to a kind of Yunnan black tea stores red preparation method, including base harvesting, base is withered, base is kneaded, base is fermented, dry, pack six steps, the present invention to focus on and form characteristic in fermentation of black tea technique, produce the product of great characteristic, extensively by consumer, good market prospect；Black tea processing technology is had been manually done with pure, the peculiar smell that mechanization production may be brought is reduced；Fermented using heatable adobe sleeping platform, form unique nutritional ingredient, and soil and glutinous rice delicate fragrance；Soup look Huang glow, band gold ring, and have the visual sense to form three layers, fragrant in taste, taste are pure sweet, containing natural flavor, enjoy endless aftertastes.
Description
Technical field
The invention belongs to black tea processing technique field, and in particular to a kind of Yunnan black tea stores red preparation method.
Background technology
Black tea is a kind of tea kind being well received by the public, and its preparation method is varied, the black tea mouthfeel of various methods making, soup
All there is great difference in the dense degree of color, taste, also or carry certain characteristic.In view of most of black tea soup looks in market not
It is good, situations such as fragrance is not dense, and consumer tastes hobby feeling of freshness and particularity, is independently created on black tea production method
Newly it is particularly important.
The content of the invention
To solve the problem of above technology is present, the present invention provides a kind of Yunnan black tea and stores red preparation method, using different red
Tea production method, produces the product of great characteristic, extensively by consumer, good market prospect.
Its technical scheme is：
A kind of Yunnan black tea stores red preparation method, including base is plucked, base is withered, base is kneaded, base is fermented, dried, packed six
Individual step, specific preparation method is as follows：
（1）Configure Nutrition Soil：After first rotation organic soil sterilization and baked wheaten cake processing, store more than three months, then by crushing
Straw, weeds, bone meal, soil, organic leavening are 1 by weight:2:0.5:10:0.03 ratio is sufficiently mixed, and is sealed
Heap ferments, and fermentation time is 60d.Nutrition Soil passes through sufficiently sterilised, contains a variety of organic compounds and mineral matter.
（2）Pluck in base：Carried on the back when workman's fresh tea picking of tea picking with bamboo basket, the harvesting leaf of one tooth one and the leaf two of a tooth two
The fresh leaf of the standard of kind, the time of tea picking is annual 1~10 April, the plucking time that harvesting same day weather must be sunny, daily
For 8 a.m.~12 point；
（3）Wither in base：The tealeaves plucked is withered with big dustpan in base, and withering time is 12 points~16 points, during withering
Every 0.5h turned over by hand on dustpan it is cool once, until fresh leaf stalk is soft, leaf is soft, when fresh leaf being pinched with hand, stalk and leaf are agglomerating
The degree that will not be scattered；
（4）Knead in base：The tealeaves withered is placed on small dustpan the 0.5-1h that eases back, starts to knead by hand, kneads the time
For 1.5h, rub ripe no raw tea flavour, bar rope shape until tealeaves and strut；
（5）Ferment in base：
A. heatable adobe sleeping platform processed is dug：A special heatable adobe sleeping platform in the shade ground, heatable adobe sleeping platform depth 0.8m, width 1m, long 1m, heatable adobe sleeping platform side 0.8m length
Imperial bamboo breaks embedded surrounding after block；The firm hole sides of Long Zhuneng, also can absorb any peculiar smell, keep the original flavor of tealeaves.
B. tealeaves is pre-processed：By a small amount of calcium lime powder and mountain spring water hybrid reaction, selection supernatant is standby, supernatant
White lime concentration is less than 0.001g/ml, and the life calico for preparing one piece of 1m*1m is put into the supernatant of selection after immersion 1-2min,
Raw calico is taken out and wrung out, then cloth is shaken apart is put into small dustpan, finally the tealeaves kneaded by hand is put into raw calico
Wrap；
Very light, the not dense thimerosal of mountain spring water formation is converted using a small amount of calcium lime powder, be only intended to give birth to white cloth bag invades bubble
Sterilization, after cloth bag is moist, making the gross tea of fermentation has certain moisture content, and the taste, quality on tealeaves do not have any influence.
C. fermentation prepares：First in nutrition soil layer thick the bottom place mat 0.4m of heatable adobe sleeping platform, then put on nutrition soil layer
The charcoal layer that water wax gourd branch is burnt till, then 0.9m is wide, 0.9m length thin bamboo strip basketry on pad on charcoal layer, and then the tealeaves wrapped is put
On thin bamboo strip basketry, it is then covered with sterilized leaf layer, is finally covered with sterilized straw mat；
Tealeaves can absorb all mineral matters contained in soil and nutritional ingredient, pass through the sun of the dew, moonlight and daytime in evening
Light, temperature, all ecosystems, the Nature elite can be absorbed in tealeaves.Bottom place mat Nutrition Soil is to increase soil
Nutritional ingredient.Straw mat is when being Nutrition Soil fermentation for covering Nutrition Soil.The charcoal that water wax gourd branch is burnt till is encased inside organoclay
Upper strata is to absorb the peculiar smell in organic soil, it is ensured that the health in heatable adobe sleeping platform, keeps the original flavor of tealeaves.Leaf and tealeaves do not spray
Lime water is spilt, is to prevent that cloth bag dye is black on charcoal with leaf pad.After cloth bag is put into, in cloth bag upper cover last layer tree
Leaf, the so cellar for storing things of fermentation out is red, has been maintained for the genuineness of the Nature.
D. fermentation time：Fermentation prepares to complete in every afternoon 19 or so, and fermentation time is 17h.
（6）Dry：Tealeaves after fermentation ends is manually chosen back with bamboo basket and is dried, tealeaves is put into dustpan heat energy
Decompression type method is dried, and the temperature of drying is to put glutinous rice water below 90 DEG C, dustpan, and dustpan is taken out after drying and offers spreading for cooling tea
1h；
（7）Packaging：Dried tealeaves is subjected to sorting packaging, the tealeaves that the collection of the leaf of a tooth one is made is made using water wax gourd tree
Different size wooden barrel or tub packed, be easy to consumer carry, value preserving and ecosystem consumption；The leaf of one tooth two collection system
Into tealeaves using thick bamboo tube pack, be easy to consumer carry and ecosystem consumption.
Further, the step（1）In organic leavening be according to 0.1 by nanometer selenium, ecological bacterium, water:0.3:300
What ratio was mixed, the straw crushed, weeds, bone meal, soil can be helped to carry out organic fermentation.
Beneficial effects of the present invention：
（1）The present invention to focus on and form characteristic in fermentation of black tea technique, produces the product of great characteristic, extensively by consumer, city
Field has good prospects；
（2）The present invention has been manually done black tea processing technology with pure, reduces the peculiar smell that mechanization production may be brought；
（3）The present invention forms the nutritional ingredient of uniqueness in tea using heatable adobe sleeping platform fermentation, and soil and glutinous rice delicate fragrance；
（4）The yellow glow of black tea soup look that the present invention makes, band gold ring, and have the visual sense to form three layers, fragrant in taste, taste are pure sweet,
Containing natural flavor, enjoy endless aftertastes.
Brief description of the drawings
Fig. 1 is the heatable adobe sleeping platform fermentation schematic diagram that Yunnan black tea stores red manufacture craft；
Wherein, the imperial bamboo chips of 1-, 2- nutrition soil layers, 3- charcoal layers, 4- hedges, the tealeaves that 5- is wrapped, 6- leaves layer, 7- straw mats.
Embodiment
Example 1
A kind of Yunnan black tea stores red preparation method, including base is plucked, base is withered, base is kneaded, base is fermented, dried, packed six
Individual step, specific preparation method is as follows：
（1）Configure Nutrition Soil：After first rotation organic soil sterilization and baked wheaten cake processing, store more than three months, then by crushing
Straw, weeds, bone meal, soil, organic leavening are 1 by weight:2:0.5:10:0.03 ratio is sufficiently mixed, and is sealed
Heap ferments, and fermentation time is 60d；Organic leavening is according to 0.1 by nanometer selenium, ecological bacterium, water:0.3:300 ratio
Mix；
（2）Pluck in base：Carried on the back when workman's fresh tea picking of tea picking with bamboo basket, two kinds of marks of the harvesting leaf of one tooth one and two leaf of a tooth
Accurate fresh leaf, the time of tea picking is annual 1~10 April, and harvesting same day weather must be sunny, and daily plucking time is upper
8 points~12 points of noon；
（3）Wither in base：The tealeaves plucked is withered with big dustpan in base, and withering time is 12 points~16 points, during withering
Every 0.5h turned over by hand on dustpan it is cool once, until fresh leaf stalk is soft, leaf is soft, when fresh leaf being pinched with hand, stalk and leaf are agglomerating
The degree that will not be scattered；
（4）Knead in base：The tealeaves withered is placed on small dustpan the 0.5h that eases back, starts to knead by hand, the time of kneading is
1.5h, rubs ripe no raw tea flavour, bar rope shape until tealeaves and struts；
（5）Ferment in base：
A. heatable adobe sleeping platform processed is dug：A special heatable adobe sleeping platform in the shade ground, heatable adobe sleeping platform depth 0.8m, width 1m, long 1m, heatable adobe sleeping platform side 0.8m length
Imperial bamboo 1 breaks embedded surrounding after block；
B. tealeaves is pre-processed：By a small amount of calcium lime powder and mountain spring water hybrid reaction, selection supernatant is standby, the ripe stone of supernatant
Ash concentration is less than 0.001g/ml, and the life calico for preparing one piece of 1m*1m is put into the supernatant of selection after immersion 1min, will be raw white
Cloth, which is taken out, to be wrung out, then cloth is shaken apart is put into small dustpan, and finally the tealeaves kneaded by hand is put into raw calico and wrapped；
C. fermentation prepares：First in nutrition soil layer 2 thick the bottom place mat 0.4m of heatable adobe sleeping platform, then water is put on nutrition soil layer 2
The charcoal layer 3 that wax gourd branch is burnt till, then 0.9m is wide, 0.9m length thin bamboo strip basketry 4 on pad on charcoal layer 3, then the tealeaves 5 wrapped
It is placed on thin bamboo strip basketry 4, is then covered with sterilized leaf layer 6, is finally covered with sterilized straw mat 7；
D. fermentation time：Fermentation prepares to complete in every afternoon 19 or so, and fermentation time is 15h.
（6）Dry：Tealeaves after fermentation ends is manually chosen back with bamboo basket and is dried, tealeaves is put into dustpan heat energy
Decompression type method is dried, and the temperature of drying is to put glutinous rice water below 90 DEG C, dustpan, and dustpan is taken out after drying and offers spreading for cooling tea
1h；
（7）Packaging：Dried tealeaves is subjected to sorting packaging, the tealeaves that the collection of the leaf of a tooth one is made is made using water wax gourd tree
Different size wooden barrel or tub packed；The tealeaves that the collection of the leaf of one tooth two is made is packed using thick bamboo tube.
Example 2
A kind of Yunnan black tea stores red preparation method, including base is plucked, base is withered, base is kneaded, base is fermented, dried, packed six
Individual step, specific preparation method is as follows：
（1）Configure Nutrition Soil：After first rotation organic soil sterilization and baked wheaten cake processing, store more than three months, then by crushing
Straw, weeds, bone meal, soil, organic leavening are 1 by weight:2:0.5:10:0.03 ratio is sufficiently mixed, and is sealed
Heap ferments, and fermentation time is 60d；Organic leavening is according to 0.1 by nanometer selenium, ecological bacterium, water:0.3:300 ratio
Mix；
（2）Pluck in base：Carried on the back when workman's fresh tea picking of tea picking with bamboo basket, two kinds of marks of the harvesting leaf of one tooth one and two leaf of a tooth
Accurate fresh leaf, the time of tea picking is annual 1~10 April, and harvesting same day weather must be sunny, and daily plucking time is upper
8 points~12 points of noon；
（3）Wither in base：The tealeaves plucked is withered with big dustpan in base, and withering time is 12 points~16 points, during withering
Every 0.5h turned over by hand on dustpan it is cool once, until fresh leaf stalk is soft, leaf is soft, when fresh leaf being pinched with hand, stalk and leaf are agglomerating
The degree that will not be scattered；
（4）Knead in base：The tealeaves withered is placed on small dustpan the 0.7h that eases back, starts to knead by hand, the time of kneading is
1.7h, rubs ripe no raw tea flavour, bar rope shape until tealeaves and struts；
（5）Ferment in base：
A. heatable adobe sleeping platform processed is dug：A special heatable adobe sleeping platform in the shade ground, heatable adobe sleeping platform depth 0.8m, width 1m, long 1m, heatable adobe sleeping platform side 0.8m length
Imperial bamboo 1 breaks embedded surrounding after block；
B. tealeaves is pre-processed：By a small amount of calcium lime powder and mountain spring water hybrid reaction, selection supernatant is standby, the ripe stone of supernatant
Ash concentration is less than 0.001g/ml, and the life calico for preparing one piece of 1m*1m is put into the supernatant of selection after immersion 1.5min, by life
Calico, which is taken out, to be wrung out, then cloth is shaken apart is put into small dustpan, and finally the tealeaves kneaded by hand is put into raw calico and wrapped；
C. fermentation prepares：First in nutrition soil layer 2 thick the bottom place mat 0.5m of heatable adobe sleeping platform, then water is put on nutrition soil layer 2
The charcoal layer 3 that wax gourd branch is burnt till, then 0.9m is wide, 0.9m length thin bamboo strip basketry 4 on pad on charcoal layer 3, then the tealeaves 5 wrapped
It is placed on thin bamboo strip basketry 4, is then covered with sterilized leaf layer 6, is finally covered with sterilized straw mat 7；
D. fermentation time：Fermentation prepares to complete in every afternoon 19 or so, and fermentation time is 16h.
（6）Dry：Tealeaves after fermentation ends is manually chosen back with bamboo basket and is dried, tealeaves is put into dustpan heat energy
Decompression type method is dried, and the temperature of drying is to put glutinous rice water below 90 DEG C, dustpan, and dustpan is taken out after drying and offers spreading for cooling tea
1.5h；
（7）Packaging：Dried tealeaves is subjected to sorting packaging, the tealeaves that the collection of the leaf of a tooth one is made is made using water wax gourd tree
Different size wooden barrel or tub packed；The tealeaves that the collection of the leaf of one tooth two is made is packed using thick bamboo tube.
Example 3
A kind of Yunnan black tea stores red preparation method, including base is plucked, base is withered, base is kneaded, base is fermented, dried, packed six
Individual step, specific preparation method is as follows：
（1）Configure Nutrition Soil：After first rotation organic soil sterilization and baked wheaten cake processing, store more than three months, then by crushing
Straw, weeds, bone meal, soil, organic leavening are 1 by weight:2:0.5:10:0.03 ratio is sufficiently mixed, and is sealed
Heap ferments, and fermentation time is 60d；Organic leavening is according to 0.1 by nanometer selenium, ecological bacterium, water:0.3:300 ratio
Mix；
（2）Pluck in base：Carried on the back when workman's fresh tea picking of tea picking with bamboo basket, two kinds of marks of the harvesting leaf of one tooth one and two leaf of a tooth
Accurate fresh leaf, the time of tea picking is annual 1~10 April, and harvesting same day weather must be sunny, and daily plucking time is upper
8 points~12 points of noon；
（3）Wither in base：The tealeaves plucked is withered with big dustpan in base, and withering time is 12 points~16 points, during withering
Every 0.5h turned over by hand on dustpan it is cool once, until fresh leaf stalk is soft, leaf is soft, when fresh leaf being pinched with hand, stalk and leaf are agglomerating
The degree that will not be scattered；
（4）Knead in base：The tealeaves withered is placed on small dustpan the 1h that eases back, starts to knead by hand, the time is kneaded for 2h,
Ripe no raw tea flavour, bar rope shape are rubbed until tealeaves to strut；
（5）Ferment in base：
A. heatable adobe sleeping platform processed is dug：A special heatable adobe sleeping platform in the shade ground, heatable adobe sleeping platform depth 0.8m, width 1m, long 1m, heatable adobe sleeping platform side 0.8m length
Imperial bamboo 1 breaks embedded surrounding after block；
B. tealeaves is pre-processed：By a small amount of calcium lime powder and mountain spring water hybrid reaction, selection supernatant is standby, the ripe stone of supernatant
Ash concentration is less than 0.001g/ml, and the life calico for preparing one piece of 1m*1m is put into the supernatant of selection after immersion 2min, will be raw white
Cloth, which is taken out, to be wrung out, then cloth is shaken apart is put into small dustpan, and finally the tealeaves kneaded by hand is put into raw calico and wrapped；
C. fermentation prepares：First in nutrition soil layer 2 thick the bottom place mat 0.6m of heatable adobe sleeping platform, then water is put on nutrition soil layer 2
The charcoal layer 3 that wax gourd branch is burnt till, then 0.9m is wide, 0.9m length thin bamboo strip basketry 4 on pad on charcoal layer 3, then the tealeaves 5 wrapped
It is placed on thin bamboo strip basketry 4, is then covered with sterilized leaf layer 6, is finally covered with sterilized straw mat 7；
D. fermentation time：Fermentation prepares to complete in every afternoon 19 or so, and fermentation time is 17h.
（6）Dry：Tealeaves after fermentation ends is manually chosen back with bamboo basket and is dried, tealeaves is put into dustpan heat energy
Decompression type method is dried, and the temperature of drying is to put glutinous rice water below 90 DEG C, dustpan, and dustpan is taken out after drying and offers spreading for cooling tea
2h；
（7）Packaging：Dried tealeaves is subjected to sorting packaging, the tealeaves that the collection of the leaf of a tooth one is made is made using water wax gourd tree
Different size wooden barrel or tub packed；The tealeaves that the collection of the leaf of one tooth two is made is packed using thick bamboo tube.
Claims (2)
1. a kind of Yunnan black tea stores red preparation method, including base is plucked, base is withered, base is kneaded, base is fermented, dried, packed
Six steps, it is characterised in that specific preparation method is as follows：
（1）Configure Nutrition Soil：After first rotation organic soil sterilization and baked wheaten cake processing, store more than three months, then by crushing
Straw, weeds, bone meal, soil, organic leavening are 1 by weight:2:0.5:10:0.03 ratio is sufficiently mixed, and is sealed
Heap ferments, and fermentation time is 60d；
（2）Pluck in base：Carried on the back when workman's fresh tea picking of tea picking with bamboo basket, two kinds of marks of the harvesting leaf of one tooth one and two leaf of a tooth
Accurate fresh leaf, the time of tea picking is annual 1~10 April, and harvesting same day weather must be sunny, and daily plucking time is upper
8 points~12 points of noon；
（3）Wither in base：The tealeaves plucked is withered with big dustpan in base, and withering time is 12 points~16 points, during withering
Every 0.5h turned over by hand on dustpan it is cool once, until fresh leaf stalk is soft, leaf is soft, when fresh leaf being pinched with hand, stalk and leaf are agglomerating
The degree that will not be scattered；
（4）Knead in base：The tealeaves withered is placed on small dustpan the 0.5-1h that eases back, starts to knead by hand, kneads the time
For 1.5-2h, rub ripe no raw tea flavour, bar rope shape until tealeaves and strut；
（5）Ferment in base：
A. heatable adobe sleeping platform processed is dug：A special heatable adobe sleeping platform in the shade ground, heatable adobe sleeping platform depth 0.8m, width 1m, long 1m, heatable adobe sleeping platform side 0.8m length
Imperial bamboo breaks embedded surrounding after block；
B. tealeaves is pre-processed：By a small amount of calcium lime powder and mountain spring water hybrid reaction, selection supernatant is standby, the ripe stone of supernatant
Ash concentration is less than 0.001g/ml, and the life calico for preparing one piece of 1m*1m is put into the supernatant of selection after immersion 1-2min, by life
Calico, which is taken out, to be wrung out, then cloth is shaken apart is put into small dustpan, and finally the tealeaves kneaded by hand is put into raw calico and wrapped；
C. fermentation prepares：First in nutrition soil layer thick the bottom place mat 0.4-0.6m of heatable adobe sleeping platform, then put on nutrition soil layer
The charcoal layer that water wax gourd branch is burnt till, then 0.9m is wide, 0.9m length thin bamboo strip basketry on pad on charcoal layer, and then the tealeaves wrapped is put
On thin bamboo strip basketry, it is then covered with sterilized leaf layer, is finally covered with sterilized straw mat；
D. fermentation time：Fermentation prepares to complete in every afternoon 19 or so, and fermentation time is 15-17h；
（6）Dry：Tealeaves after fermentation ends is manually chosen back with bamboo basket and is dried, tealeaves is put into dustpan to be depressurized with heat energy
Formula method is dried, and the temperature of drying is to put glutinous rice water below 90 DEG C, dustpan, and dustpan is taken out after drying and offers spreading for cooling 1- tea
2h；
（7）Packaging：Dried tealeaves is subjected to sorting packaging, the tealeaves that the collection of the leaf of a tooth one is made is made using water wax gourd tree
Different size wooden barrel or tub packed；The tealeaves that the collection of the leaf of one tooth two is made is packed using thick bamboo tube.
2. a kind of Yunnan black tea according to claim 1 stores red preparation method, it is characterised in that the step（1）In it is organic
Leavening is according to 0.1 by nanometer selenium, ecological bacterium, water:0.3:What 300 ratio was mixed.
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| CN201710227661.1A CN106942410A (en) | 2017-04-10 | 2017-04-10 | A kind of Yunnan black tea stores red preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710227661.1A CN106942410A (en) | 2017-04-10 | 2017-04-10 | A kind of Yunnan black tea stores red preparation method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444923A (en) * | 2013-09-04 | 2013-12-18 | 贵州习水县勤韵茶业有限公司 | Process for making black tea by tea leaves of ancient tea tree |
| CN105379866A (en) * | 2015-11-20 | 2016-03-09 | 普洱市天下普洱茶国有限公司 | Basked black tea and manufacturing technique for basked black tea |
| CN106260154A (en) * | 2016-08-24 | 2017-01-04 | 凤庆县红河茶业有限责任公司 | A kind of black tea is kneaded, is fermented and furnace drying method |
-
2017
- 2017-04-10 CN CN201710227661.1A patent/CN106942410A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444923A (en) * | 2013-09-04 | 2013-12-18 | 贵州习水县勤韵茶业有限公司 | Process for making black tea by tea leaves of ancient tea tree |
| CN105379866A (en) * | 2015-11-20 | 2016-03-09 | 普洱市天下普洱茶国有限公司 | Basked black tea and manufacturing technique for basked black tea |
| CN106260154A (en) * | 2016-08-24 | 2017-01-04 | 凤庆县红河茶业有限责任公司 | A kind of black tea is kneaded, is fermented and furnace drying method |
Non-Patent Citations (2)
| Title |
|---|
| 李昶罕等: "德昂族酸茶的科技人类学考察", 《云南农业大学学报》 * |
| 王绍梅等: "滇红工夫茶初制技术", 《福建茶叶》 * |
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Application publication date: 20170714 |
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