CN106954699A - The fermentation process of green brick tea - Google Patents
The fermentation process of green brick tea Download PDFInfo
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- CN106954699A CN106954699A CN201710347306.8A CN201710347306A CN106954699A CN 106954699 A CN106954699 A CN 106954699A CN 201710347306 A CN201710347306 A CN 201710347306A CN 106954699 A CN106954699 A CN 106954699A
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- China
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- tea
- tealeaves
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- pile fermentation
- green brick
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Classifications
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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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of fermentation process of green brick tea, comprise the following steps：1) fresh harvesting tealeaves is added water carry out pile fermentation；2) in pile fermentation the 5th day, carry out turning over tea for the first time；3) in pile fermentation the 8th day, tea is turned over for the second time；4) pile fermentation the 10th day, turns over tea for the third time；5) when pile fermentation to tealeaves moisture content is less than 20%, tealeaves is molded into predetermined shape；6) predetermined shape tealeaves is placed under vacuum environment, by vacuum dehumidifying, until moisture content is less than 7%.Green brick tea mouthfeel alcohol made from this method and, soup look glow is transparent, and it is fast to go out soup, endures repeated infusions, gives out the old Flavor of dense green brick tea.
Description
Technical field
The present invention relates to a kind of preparation method of tealeaves, and in particular to a kind of fermentation process of green brick tea.
Background technology
Blue bricks Camellia black tea species, makees raw material with height above sea level 600~1200m high mountain fresh leaves of tea plant, is formed through autoclave at high temperature, its
The place of production is main in Yangtze river basin E Nan and South-western Hubei, and original producton location is existing in Hubei Province Chibi City Zhao Liqiaoyang Lou Donggu towns
The history of more than 600 years.The a length of long square brick shape of green brick tea profile, color and luster green grass or young crops is brown, aroma of pure, flavour alcohol and, soup look is orange red, tea residue
It is dun.Green brick tea have quench one's thirst of promoting the production of body fluid, it is pure and fresh refresh oneself, help digest, sterilized antidiarrheal the effects such as.But existing green brick tea quality is not
It is enough stable, it is second-rate.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of fermentation process of green brick tea, green brick tea made from this method mouthful
Feel alcohol and soup look glow is transparent, goes out soup soon, endures repeated infusions, give out the old Flavor of dense green brick tea.
The technical scheme that the present invention is provided is a kind of fermentation process of green brick tea, is comprised the following steps：
1) fresh harvesting tealeaves is added water carry out pile fermentation；
2) in pile fermentation the 5th day, carry out turning over tea for the first time；
3) in pile fermentation the 8th day, tea is turned over for the second time；
4) pile fermentation the 10th day, turns over tea for the third time；
5) when pile fermentation to tealeaves moisture content is less than 20%, tealeaves is molded into predetermined shape；
6) predetermined shape tealeaves is placed under vacuum environment, by vacuum dehumidifying, until moisture content is less than 7%.
Step 1) in, the pile fermentation is the successively spray water by points of 4~5 layers paving tea of tealeaves, 0.4~0.5cm of floor height, to tea
Leaf moisture content is 60~65%, 45~65 DEG C of heap temperature temperature control.
Step 2) in, turn over for the first time after tea, 50~55 DEG C of control heap temperature temperature control.
Step 3) in, turn over for the second time after tea, 40~45 DEG C of control heap temperature temperature control.
Step 4) in, turn over for the third time after tea, 30~35 DEG C of control heap temperature temperature control.
Green brick tea mouthfeel alcohol made from this method and, soup look glow is transparent, and it is fast to go out soup, endures repeated infusions, gives out dense green grass or young crops
The old Flavor of brick tea.
Embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) by fresh 4 layers of paving tea of harvesting tealeaves point, floor height 0.4cm, successively spray water, is 60%, heap to tealeaves moisture content
Warm 45 DEG C of progress pile fermentations of temperature control；
2) in pile fermentation the 5th day, carry out turning over tea for the first time, turn over and 50 DEG C of heap temperature temperature control is controlled after tea；
3) in pile fermentation the 8th day, tea is turned over for the second time, is turned over after tea, 40 DEG C of control heap temperature temperature control；
4) pile fermentation the 10th day, turns over tea, turns over after tea for the third time, 30 DEG C of control heap temperature temperature control；
5) when pile fermentation to tealeaves moisture content is less than 20%, tealeaves is molded into predetermined shape；
6) predetermined shape tealeaves is placed under vacuum environment, by vacuum dehumidifying, until moisture content is less than 7%, produced.
Embodiment 2
1) by fresh 5 layers of paving tea of harvesting tealeaves point, floor height 0.5cm, successively spray water, is 65%, heap to tealeaves moisture content
Warm 65 DEG C of progress pile fermentations of temperature control；
2) in pile fermentation the 5th day, carry out turning over tea for the first time, turn over and 55 DEG C of heap temperature temperature control is controlled after tea；
3) in pile fermentation the 8th day, tea is turned over for the second time, is turned over after tea, 45 DEG C of control heap temperature temperature control；
4) pile fermentation the 10th day, turns over tea, turns over after tea for the third time, 35 DEG C of control heap temperature temperature control；
5) when pile fermentation to tealeaves moisture content is less than 20%, tealeaves is molded into predetermined shape；
6) predetermined shape tealeaves is placed under vacuum environment, by vacuum dehumidifying, until moisture content is less than 7%, produced.
Embodiment 3
1) by fresh 4 layers of paving tea of harvesting tealeaves point, floor height 0.5cm, successively spray water, is 62%, heap to tealeaves moisture content
Warm 60 DEG C of progress pile fermentations of temperature control；
2) in pile fermentation the 5th day, carry out turning over tea for the first time, turn over and 55 DEG C of heap temperature temperature control is controlled after tea；
3) in pile fermentation the 8th day, tea is turned over for the second time, is turned over after tea, 45 DEG C of control heap temperature temperature control；
4) pile fermentation the 10th day, turns over tea, turns over after tea for the third time, 35 DEG C of control heap temperature temperature control；
5) when pile fermentation to tealeaves moisture content is less than 20%, tealeaves is molded into predetermined shape；
6) predetermined shape tealeaves is placed under vacuum environment, by vacuum dehumidifying, until moisture content is less than 7%, produced.
Embodiment 4
1) by fresh 5 layers of paving tea of harvesting tealeaves point, floor height 0.4cm, successively spray water, is 65%, heap to tealeaves moisture content
Warm 45 DEG C of progress pile fermentations of temperature control；
2) in pile fermentation the 5th day, carry out turning over tea for the first time, turn over and 55 DEG C of heap temperature temperature control is controlled after tea；
3) in pile fermentation the 8th day, tea is turned over for the second time, is turned over after tea, 40 DEG C of control heap temperature temperature control；
4) pile fermentation the 10th day, turns over tea, turns over after tea for the third time, 35 DEG C of control heap temperature temperature control；
5) when pile fermentation to tealeaves moisture content is less than 20%, tealeaves is molded into predetermined shape；
6) predetermined shape tealeaves is placed under vacuum environment, by vacuum dehumidifying, until moisture content is less than 7%, produced.
Claims (5)
1. the fermentation process of green brick tea, it is characterised in that：Comprise the following steps：
1) fresh harvesting tealeaves is added water carry out pile fermentation；
2) in pile fermentation the 5th day, carry out turning over tea for the first time；
3) in pile fermentation the 8th day, tea is turned over for the second time；
4) pile fermentation the 10th day, turns over tea for the third time；
5) when pile fermentation to tealeaves moisture content is less than 20%, tealeaves is molded into predetermined shape；
6) predetermined shape tealeaves is placed under vacuum environment, by vacuum dehumidifying, until moisture content is less than 7%.
2. the fermentation process of green brick tea according to claim 1, it is characterised in that：Step 1) in, the pile fermentation is by tea
4~5 layers of paving tea of leaf point, 0.4~0.5cm of floor height, successively spray water, is 60~65%, heap temperature temperature control to tealeaves moisture content
45~65 DEG C.
3. the fermentation process of green brick tea according to claim 1, it is characterised in that：Step 2) in, turn over after tea, control for the first time
50~55 DEG C of heap temperature temperature control processed.
4. the fermentation process of green brick tea according to claim 1, it is characterised in that：Step 3) in, turn over after tea, control for the second time
40~45 DEG C of heap temperature temperature control processed.
5. the fermentation process of green brick tea according to claim 1, it is characterised in that：Step 4) in, turn over after tea, control for the third time
30~35 DEG C of heap temperature temperature control processed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710347306.8A CN106954699A (en) | 2017-05-17 | 2017-05-17 | The fermentation process of green brick tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710347306.8A CN106954699A (en) | 2017-05-17 | 2017-05-17 | The fermentation process of green brick tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106954699A true CN106954699A (en) | 2017-07-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710347306.8A Pending CN106954699A (en) | 2017-05-17 | 2017-05-17 | The fermentation process of green brick tea |
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| CN (1) | CN106954699A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107593954A (en) * | 2017-10-27 | 2018-01-19 | 羊楼洞茶业股份有限公司 | A kind of method of the quick pile fermentation ageing of old blue or green tea |
| CN114304316A (en) * | 2018-08-02 | 2022-04-12 | 湖北省农业科学院农业质量标准与检测技术研究所 | Dark tea pile fermentation model construction method, real-time monitoring method and real-time monitoring equipment |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300175A (en) * | 2013-05-22 | 2013-09-18 | 赤壁市赵李桥洞庄茶业有限公司 | Green brick tea fermentation method |
| CN103461559A (en) * | 2013-09-18 | 2013-12-25 | 林志宾 | Preparation method and product of tuan-shaped oolong tea (tuan is a Chinese character) |
| CN104585381A (en) * | 2014-12-26 | 2015-05-06 | 湖北汉家刘氏茶业股份有限公司 | Preparation process of light fermentation of green brick tea |
-
2017
- 2017-05-17 CN CN201710347306.8A patent/CN106954699A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300175A (en) * | 2013-05-22 | 2013-09-18 | 赤壁市赵李桥洞庄茶业有限公司 | Green brick tea fermentation method |
| CN103461559A (en) * | 2013-09-18 | 2013-12-25 | 林志宾 | Preparation method and product of tuan-shaped oolong tea (tuan is a Chinese character) |
| CN104585381A (en) * | 2014-12-26 | 2015-05-06 | 湖北汉家刘氏茶业股份有限公司 | Preparation process of light fermentation of green brick tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107593954A (en) * | 2017-10-27 | 2018-01-19 | 羊楼洞茶业股份有限公司 | A kind of method of the quick pile fermentation ageing of old blue or green tea |
| CN114304316A (en) * | 2018-08-02 | 2022-04-12 | 湖北省农业科学院农业质量标准与检测技术研究所 | Dark tea pile fermentation model construction method, real-time monitoring method and real-time monitoring equipment |
| CN114304316B (en) * | 2018-08-02 | 2023-12-19 | 湖北省农业科学院农业质量标准与检测技术研究所 | Dark tea pile fermentation model construction method, real-time monitoring method and device |
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Application publication date: 20170718 |