CN106962524A - A kind of processing technology of black oolong tea - Google Patents
A kind of processing technology of black oolong tea Download PDFInfo
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- CN106962524A CN106962524A CN201710350982.0A CN201710350982A CN106962524A CN 106962524 A CN106962524 A CN 106962524A CN 201710350982 A CN201710350982 A CN 201710350982A CN 106962524 A CN106962524 A CN 106962524A
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- leaf
- black tea
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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
-
- 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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- 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
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of preparation method of black oolong tea：Step（1）Select leaf；Step（2）First leaf rotation；Step（3）Wither for the first time；Step（4）Secondary leaf rotation；Step（5）It is secondary to wither；Step（6）It is plasma-induced：Wherein, by step（5）Gained black tea fresh leaf is inserted on the bottom electrode medium of plasma device, voltage 8kV, is irradiated 15 25 seconds under electric current 1.2mA, gap 3mm operating condition；Step（7）Knead；Step（8）Fermentation；Step（9）Vacuum drying；Step（10）Vacuum packaging.Multiple leaf rotation process, process of withering are engaged by the present invention with plasma-induced, it is capable of the gone-off and tainted taste of the common black tea of optimum degree removal, black tea mellowness degree is improved, while maintaining the dense refreshing degree of flavour of black tea using anaerobic fermentation process, makes black tea be easy to brew, product drink and preservation.
Description
Technical field
The present invention relates to a kind of processing technology of black oolong tea, belong to black tea manufacture technology field.
Background technology
Black tea, English is Black tea.Black tea there occurs the change centered on Tea Polyphenols enzymatic oxidation in process
Learn reaction, the chemical composition change in fresh leaf is larger, Tea Polyphenols reduces more than 90%, generate theaflavin, thearubigin etc. it is new into
Point.Aroma substance increase more obvious than fresh leaf, so black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.China's black tea
Kind is the most famous with Keemun black tea, is the second largest teas of China.Black tea belongs to full fermentation tea, be using suitable tea tree Xin Yaye as
Raw material, through withering, kneading（Cut）, fermentation, the refined tea of series of process process such as dry.It is the weight made at the beginning of black tea to wither
Want technique, black tea is referred to as " black tea " when just processed, and black tea is gained the name because taking on a red color the millet paste and tea residue color after its dry tea is brewed.In
State's black tea kind mainly has：Sunshine black tea, keemun, red Zhaoping, Huo Hong, Yunnan black tea, red redder, spring city, green spring city, Su Hong, river be red,
Ying Hong, Dong Jiang Chu Yun celestial being black tea etc., especially the most famous with Keemun black tea, the Dong Jiang Chu Yun of Hunan in 2013 celestial being black tea gain " middle tea happily
Cup " special award.
Black tea is the main teas of world's Tea Consumption, because its dense fresh refreshing wool fabric of alcohol is extensively liked by consumer.
Black tea, originating from China, is also China's the second large outlet teas.The conventional machining process of black tea is that fresh leaf-withering-is kneaded-sent out
Ferment-drying, the black tea processed tends to pursue that profile is beautiful, bright color, have ignored tealeaves as tradition hobby property drink
Outstanding person " Jin Junmei " in requirement of the product on taste flavor, such as black tea is using simple bud as raw material, and outward appearance is tiny, tight show, but punching
I.e. lightly seasoned perfume is low after steeping 2 times.Under the influence of the consumption concept of the weight light endoplasm of profile, black tea processing in recent years shows following spy
Point：1. fresh leaf is adopted tenderer and tenderer, in the majority to be opened up at the beginning of simple bud, the leaf of a bud one, although to be conducive to moulding graceful profile, but due to fresh
Leaf raw material is excessively young tender, includes quality component and not enough enriches, often results in sample tea flavour thickness poor；2. process of withering is to wither
Based on groove air-supply is withered, the process such as less use leaf rotation, to keep the uniformity of bud-leaf color and luster；3. it is neat and well spaced, attractive in appearance to obtain
Profile quality, kneads degree and progressively mitigates, and material is leached and phase co-conversion is less, is easily caused sample tea mouthfeel and is shown light, not enough
Mellow shortcoming.In general, the development path of tea processing technology excessively protrudes the profile and color and luster of sample tea in recent years, neglects
Depending on endoplasm local flavor.Cause sample tea flavour thin, the defect such as brewing time is short.Black tea product of the current black tea in the market with the fragrance of a flower is not
Many, flavour also based on sweet and pure style, is inquired into from processing technology and how to lift the dense refreshing degree of black tea flavour, produce with mellow
Mouthfeel, black tea that is invigorating, persistently brewing feature is most important.
The content of the invention
The present invention exactly makes in view of the deficienciess of the prior art, providing a kind of black tea for being different from traditional manufacturing technique
Method, multiple leaf rotation process, process of withering are engaged with plasma-induced, are capable of the bad different of the common black tea of optimum degree removal
Taste, improves black tea mellowness degree, while maintaining the dense refreshing degree of flavour of black tea using anaerobic fermentation process, makes black tea be easy to brew, product
Drink and preservation.
To solve the above problems, the technical solution used in the present invention is as follows：
A kind of preparation method of black oolong tea, specifically includes following steps：
Step（1）Select leaf：1 bud 2-3 leaf tender tips of ecosystem organic tea are plucked, and by the black tea fresh leaf the cool green grass or young crops；
Step（2）First leaf rotation：By step（1）The black tea fresh leaf leaf rotation of gained, the leaf rotation time is 3-5 minutes；
Step（3）Wither for the first time：By step（2）The black tea fresh leaf of gained carries out airing, and airing 1h, tealeaves weight-loss ratio reaches 15-
25%；
Step（4）Secondary leaf rotation：By step（3）The black tea fresh leaf of gained carries out second of leaf rotation, and the leaf rotation time is 7-8 minutes；
Step（5）It is secondary to wither：By step（4）The black tea fresh leaf progress airing of gained, airing 1-2 hours, tealeaves weight-loss ratio reaches
20-40%；
Step（6）It is plasma-induced：Wherein, by step（5）Gained black tea fresh leaf inserts the bottom electrode medium of plasma device
On, voltage 8kV is irradiated 15-25 seconds under electric current 1.2mA, gap 3mm operating condition；
Step（7）Knead：By step（6）The black tea fresh leaf of gained is kneaded, time control at 25-45 minutes, when blade into
Bar rate more than 90%, terminates to knead；
Step（8）Fermentation：By step（7）The black tea fresh leaf of gained is bakeed, and temperature control is at 25-35 DEG C, and the time 1~2 is small
When, to moisture content 4-6%；
Step（9）Vacuum drying：By step（8）The black tea fresh leaf of gained carries out vacuum drying, and temperature control is dried at 80-100 DEG C
The dry time is 45-65 minutes；
Step（10）Vacuum packaging, produces black oolong tea of the present invention.
As the improvement of above-mentioned technical proposal, the leaf rotation revolution is set as 6r/min-12r/min.
It is described to knead to press and loosening pressure blocked operation as the improvement of above-mentioned technical proposal.
As the improvement of above-mentioned technical proposal, the cool green grass or young crops step is：In the sunlight by the black tea fresh leaf spreading for cooling in bamboo
0.5-1 hours on sieve, daylight 7 points to 9 points of the morning of selection or the period for having sunlight 4 points to 6 points of afternoon are carried out.
Compared with prior art, implementation result of the invention is as follows by the present invention：
Multiple leaf rotation process, process of withering will be engaged by the present invention with plasma-induced, can optimum degree remove it is common red
The gone-off and tainted taste of tea, improves black tea mellowness degree, makes black tea fresh leaf loss of weight controllable-rate, shortens process time, improves efficiency, turns simultaneously
Change tealeaves itself fragrance component and flavour composition, form the black tea flavouring essence quality with the fragrance of a flower and dense refreshing green tea；Using nothing
Aerobe fermentation replaces the high wet fermentation of conventional high-temperature, enriches the fragrance of black tea, adds the fragrant perfume (or spice) of alcohols, alkenes, esters, ketone flowers and fruits
Gas material, improves the benzene acetonitrile with penetrating odor, indoles, oolong varieties key odorant material nerolidol content, so that
Improve black tea quality.Raw material use a bud two, the tender tip of three leaves, and the stout and strong consolidation of profile has sword seedling, Wu Run, endoplasm fragrance fragrance
Strongly fragrant, the fresh alcohol of flavour, the cup tail band fragrance of a flower, tea residue glow greatly improves the quality of tealeaves.
Embodiment
Illustrate present disclosure below in conjunction with specific embodiments.
Especially-note：The black tea that the present invention makes is not only suitable for the daily reference of tasters, be more suitable for broad masses' health it
With the features such as with splendid mellow, fragrant highly concentrated taste and health-care effect.
Embodiment 1：
A kind of preparation method of black oolong tea, specifically includes following steps described in the present embodiment：
Step（1）Select leaf：1 bud 2-3 leaf tender tips of ecosystem organic tea are plucked, and by the black tea fresh leaf the cool green grass or young crops；
Step（2）First leaf rotation：By step（1）The black tea fresh leaf leaf rotation of gained, the leaf rotation time is 3 minutes；
Step（3）Wither for the first time：By step（2）The black tea fresh leaf of gained carries out airing, airing 1h, and tealeaves weight-loss ratio is up to 15%；
Step（4）Secondary leaf rotation：By step（3）The black tea fresh leaf of gained carries out second of leaf rotation, and the leaf rotation time is 7 minutes；
Step（5）It is secondary to wither：By step（4）The black tea fresh leaf progress airing of gained, airing 1 hour, tealeaves weight-loss ratio reaches
20%；
Step（6）It is plasma-induced：Wherein, by step（5）Gained black tea fresh leaf inserts the bottom electrode medium of plasma device
On, voltage 8kV is irradiated 15 seconds under electric current 1.2mA, gap 3mm operating condition；
Step（7）Knead：By step（6）The black tea fresh leaf of gained is kneaded, and time control was at 25 minutes, when blade rolled twig rate
More than 90%, terminate to knead；
Step（8）Fermentation：By step（7）The black tea fresh leaf of gained is bakeed, and temperature control is at 25 DEG C, 1 hour time, to containing
Water rate 4%；
Step（9）Vacuum drying：By step（8）The black tea fresh leaf of gained carries out vacuum drying, and temperature control is at 80 DEG C, during drying
Between be 45 minutes；
Step（10）Vacuum packaging, produces black oolong tea of the present invention.
Specifically, the leaf rotation revolution is set to 6r/min；It is described to knead to press and loosening pressure blocked operation.
More specifically, the cool green grass or young crops step is：In the sunlight by the black tea fresh leaf spreading for cooling bamboo sieve on 0.5 hour, institute
The period stated daylight 7 points to 9 points of the morning of selection or have sunlight 4 points to 6 points of afternoon is carried out.
Note：In technique parameters control range is during actual fabrication, can be according to the required black oolong tea that reaches
Quality requirement is set.
Embodiment 2
A kind of preparation method of black oolong tea, specifically includes following steps described in the present embodiment：
Step（1）Select leaf：1 bud 2-3 leaf tender tips of ecosystem organic tea are plucked, and by the black tea fresh leaf the cool green grass or young crops；
Step（2）First leaf rotation：By step（1）The black tea fresh leaf leaf rotation of gained, the leaf rotation time is 4 minutes；
Step（3）Wither for the first time：By step（2）The black tea fresh leaf of gained carries out airing, airing 1h, and tealeaves weight-loss ratio is up to 20%；
Step（4）Secondary leaf rotation：By step（3）The black tea fresh leaf of gained carries out second of leaf rotation, and the leaf rotation time is 7.5 minutes；
Step（5）It is secondary to wither：By step（4）The black tea fresh leaf progress airing of gained, airing 1-2 hours, tealeaves weight-loss ratio reaches
30%；
Step（6）It is plasma-induced：Wherein, by step（5）Gained black tea fresh leaf inserts the bottom electrode medium of plasma device
On, voltage 8kV is irradiated 20 seconds under electric current 1.2mA, gap 3mm operating condition；
Step（7）Knead：By step（6）The black tea fresh leaf of gained is kneaded, and time control was at 35 minutes, when blade rolled twig rate
More than 90%, terminate to knead；
Step（8）Fermentation：By step（7）The black tea fresh leaf of gained is bakeed, and temperature control is at 30 DEG C, 1.5 hours time, extremely
Moisture content 5%；
Step（9）Vacuum drying：By step（8）The black tea fresh leaf of gained carries out vacuum drying, and temperature control is at 90 DEG C, during drying
Between be 55 minutes；
Step（10）Vacuum packaging, produces black oolong tea of the present invention.
Specifically, the leaf rotation revolution is set to 9r/min；It is described to knead to press and loosening pressure blocked operation.
More specifically, the cool green grass or young crops step is：In the sunlight by the black tea fresh leaf spreading for cooling bamboo sieve on 0.75 hour, institute
The period stated daylight 7 points to 9 points of the morning of selection or have sunlight 4 points to 6 points of afternoon is carried out.
Note：In technique parameters control range is during actual fabrication, can be according to the required black oolong tea that reaches
Quality requirement is set.
Embodiment 3：
A kind of preparation method of black oolong tea, specifically includes following steps described in the present embodiment：
Step（1）Select leaf：1 bud 2-3 leaf tender tips of ecosystem organic tea are plucked, and by the black tea fresh leaf the cool green grass or young crops；
Step（2）First leaf rotation：By step（1）The black tea fresh leaf leaf rotation of gained, the leaf rotation time is 5 minutes；
Step（3）Wither for the first time：By step（2）The black tea fresh leaf of gained carries out airing, airing 1h, and tealeaves weight-loss ratio is up to 25%；
Step（4）Secondary leaf rotation：By step（3）The black tea fresh leaf of gained carries out second of leaf rotation, and the leaf rotation time is 8 minutes；
Step（5）It is secondary to wither：By step（4）The black tea fresh leaf progress airing of gained, airing 1-2 hours, tealeaves weight-loss ratio reaches
40%；
Step（6）It is plasma-induced：Wherein, by step（5）Gained black tea fresh leaf inserts the bottom electrode medium of plasma device
On, voltage 8kV is irradiated 25 seconds under electric current 1.2mA, gap 3mm operating condition；
Step（7）Knead：By step（6）The black tea fresh leaf of gained is kneaded, and time control was at 45 minutes, when blade rolled twig rate
More than 90%, terminate to knead；
Step（8）Fermentation：By step（7）The black tea fresh leaf of gained is bakeed, and temperature control is at 35 DEG C, time 2 h, to containing
Water rate 6%；
Step（9）Vacuum drying：By step（8）The black tea fresh leaf of gained carries out vacuum drying, and temperature control is at 100 DEG C, drying
Time is 65 minutes；
Step（10）Vacuum packaging, produces black oolong tea of the present invention.
Specifically, the leaf rotation revolution is set to 12r/min；It is described to knead to press and loosening pressure blocked operation.
More specifically, the cool green grass or young crops step is：It is described in the sunlight by the black tea fresh leaf spreading for cooling 1 hour on bamboo sieve
Daylight selects 7 points to 9 points of the morning or the period for having sunlight 4 points to 6 points of afternoon to carry out.
Note：In technique parameters control range is during actual fabrication, can be according to the required black oolong tea that reaches
Quality requirement is set.
Above content is made for the present invention in conjunction with specific embodiments describes in detail, it is impossible to assert that the present invention is specific real
Apply and be only limitted to these explanations.For those skilled in the art, before present inventive concept is not departed from
Put, some simple deduction or replace can also be made, the scope of protection of the invention should be all considered as belonging to.
Claims (4)
1. a kind of preparation method of black oolong tea, it is characterised in that：Specifically include following steps：
Step（1）Select leaf：1 bud 2-3 leaf tender tips of ecosystem organic tea are plucked, and by the black tea fresh leaf the cool green grass or young crops；
Step（2）First leaf rotation：By step（1）The black tea fresh leaf leaf rotation of gained, the leaf rotation time is 3-5 minutes；
Step（3）Wither for the first time：By step（2）The black tea fresh leaf of gained carries out airing, and airing 1h, tealeaves weight-loss ratio reaches 15-
25%；
Step（4）Secondary leaf rotation：By step（3）The black tea fresh leaf of gained carries out second of leaf rotation, and the leaf rotation time is 7-8 minutes；
Step（5）It is secondary to wither：By step（4）The black tea fresh leaf progress airing of gained, airing 1-2 hours, tealeaves weight-loss ratio reaches
20-40%；
Step（6）It is plasma-induced：Wherein, by step（5）Gained black tea fresh leaf inserts the bottom electrode medium of plasma device
On, voltage 8kV is irradiated 15-25 seconds under electric current 1.2mA, gap 3mm operating condition；
Step（7）Knead：By step（6）The black tea fresh leaf of gained is kneaded, time control at 25-45 minutes, when blade into
Bar rate more than 90%, terminates to knead；
Step（8）Fermentation：By step（7）The black tea fresh leaf of gained is bakeed, and temperature control is at 25-35 DEG C, and the time 1~2 is small
When, to moisture content 4-6%；
Step（9）Vacuum drying：By step（8）The black tea fresh leaf of gained carries out vacuum drying, and temperature control is dried at 80-100 DEG C
The dry time is 45-65 minutes；
Step（10）Vacuum packaging, produces black oolong tea of the present invention.
2. a kind of preparation method of black oolong tea according to claim 1, it is characterised in that：The leaf rotation revolution is set as
6r/min-12r/min。
3. a kind of preparation method of black oolong tea according to claim 1, it is characterised in that：It is described to knead to press and loosening pressure
Blocked operation.
4. a kind of preparation method of black oolong tea according to claim 1, it is characterised in that：The cool green grass or young crops step is：In day
Under light by the black tea fresh leaf spreading for cooling 0.5-1 hour on bamboo sieve, the daylight selects 4 points to 6 of 7 points to 9 points of the morning or afternoon
The period that point has sunlight is carried out.
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| CN201710350982.0A CN106962524A (en) | 2017-05-18 | 2017-05-18 | A kind of processing technology of black oolong tea |
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| CN201710350982.0A CN106962524A (en) | 2017-05-18 | 2017-05-18 | A kind of processing technology of black oolong tea |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783532A (en) * | 2012-09-05 | 2012-11-21 | 安溪中闽魏氏生态茶业有限公司 | Making process of oolong black tea |
| CN103290065A (en) * | 2013-06-22 | 2013-09-11 | 安徽济民医药科技有限公司 | Method for preparing borneol by using microorganism separated from natural world |
| CN104904890A (en) * | 2015-06-30 | 2015-09-16 | 福建瑞隆农业综合开发有限公司 | Preparation method of scented black tea |
-
2017
- 2017-05-18 CN CN201710350982.0A patent/CN106962524A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783532A (en) * | 2012-09-05 | 2012-11-21 | 安溪中闽魏氏生态茶业有限公司 | Making process of oolong black tea |
| CN103290065A (en) * | 2013-06-22 | 2013-09-11 | 安徽济民医药科技有限公司 | Method for preparing borneol by using microorganism separated from natural world |
| CN104904890A (en) * | 2015-06-30 | 2015-09-16 | 福建瑞隆农业综合开发有限公司 | Preparation method of scented black tea |
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Application publication date: 20170721 |