CN106962531A - A kind of processing technology of black tea - Google Patents
A kind of processing technology of black tea Download PDFInfo
- Publication number
- CN106962531A CN106962531A CN201710311031.2A CN201710311031A CN106962531A CN 106962531 A CN106962531 A CN 106962531A CN 201710311031 A CN201710311031 A CN 201710311031A CN 106962531 A CN106962531 A CN 106962531A
- Authority
- CN
- China
- Prior art keywords
- airing
- tea
- tealeaves
- fermentation
- kneaded
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
Abstract
The invention discloses a kind of processing technology of black tea, the step such as harvesting, stand is blue or green, knead, knead again, airing, fermentation, airing, drying storage, the fermentation process of the black tea processing of the present invention uses natural fermentating method, and to the less demanding of raw material, a bud two, three leaves can be processed, using repeatedly kneading, for the first time open tea cell diastole, behind three times again cause tea cell fully crush, in ensuing fermentation process, can preferably enzymatic reaction, be that tea leaf fermentation is complete；Tea color layer bronzing of the present invention, persistently, polyphenol content low the characteristics of higher with amino acid content, sample tea taste is heavier for fresh and alive pleasant, fragrance, and after brewing repeatedly, fragrance is deposited especially.
Description
Technical field
The present invention relates to Tea Industry processing technique field, especially a kind of processing technology of black tea.
Background technology
Black tea is full fermentation tea, it be using the young tender shoots leaf of tea tree as raw material, through withering, knead (or rub cut), fermentation, dry
It is made etc. technique；Common feature " red soup red autumnal leaves "；The more representational black tea of China has：The Qimen for being referred to as " heroes in tea " is red
Tea, is referred to as the Yunnan black tea of " star in tea ", is referred to as the Yingteh graded black tea of " up-and-coming youngster "；Black tea is because of fermentation, nutrition
Health-care components and black tea have certain difference, its have mildness and take care of health, nourishing the stomach, the characteristic of beauty treatment, adapt to most people and drink,
Favored by many middle-aged and old welcomes and high-end personage, be to drink number in the world at most, imbibable form is most special
One big teas.
The content of the invention
It is an object of the invention to provide a kind of processing technology of black tea, it is good that the technique prepares black tea quality, tea more mellowness,
Tea perfume is more longlasting.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of processing technology of black tea, comprises the following steps：
(1) pluck：Before and after clear and bright, tealeaves is manually plucked, is classified by the leaf of a bud one, the leaf of a bud two, the leaf of a bud three；
(2) spread out blue or green：The tealeaves plucked back is tedded, tedded 3-5 hours, 20-25 DEG C of temperature is tedded, airing thickness is
6-10cm, reaches that clear careless gas disappears, faint scent appears, fresh leaf loss of weight 9-10%；
(3) knead：Tealeaves after airing is placed in and kneaded in equipment, 20-30min is kneaded using clockwise direction, kneaded
Speed is from slow to fast；Simultaneously from it is upper application pressure be compacted, pressure using pneumatics, gently press alternately, when tealeaves tight knot into
Volume is advisable, and the fresh leaf kneaded is deblocked by hand after kneading, and makes its loose not conglomeration；
(4) knead again：Repeat step (3) 3 times；
(5) airing：Deblocking for rear tealeaves will be kneaded to shakeout, airing disposed within, airing 2-3 hours, airing temperature 18-22
℃；
(6) ferment：Tealeaves after airing is fermented, is positioned in constant temperature, high humidity, the fermenting cellar of air circulation, allows
Its spontaneous fermentation, fermentation temperature is 30-45 DEG C, and relative humidity is more than 60-70%, spreads thickness 4-6cm, fermentation time 6-8
Hour, every turning in 1 hour once；
(7) airing：Tealeaves after fermentation is shakeout into shaping manage bar, airing disposed within, airing 4-5 hours, airing temperature
18-22℃；
(8) drying storage：Based on drying, drying is put into camphorwood bucket below 7% to water content of tea and deposited.
Beneficial effects of the present invention：The fermentation process of the black tea processing of the present invention uses natural fermentating method, to raw material
Less demanding, a bud two, three leaves can be processed, and using repeatedly kneading, for the first time open tea cell diastole, behind three times again
So that tea cell fully crush, in ensuing fermentation process, can preferably enzymatic reaction, be that tea leaf fermentation is complete；
Tea color layer bronzing of the present invention, fresh and alive pleasant, fragrance is lasting, polyphenol content low spy higher with amino acid content
Point, sample tea taste is heavier, and after brewing repeatedly, fragrance is deposited especially.
Embodiment
The present invention is described in further detail with reference to specific embodiment, following examples are descriptive, is not to limit
Property, it is impossible to protection scope of the present invention is limited with this.
Embodiment 1
A kind of processing technology of black tea, comprises the following steps：
(1) pluck：Before and after clear and bright, tealeaves is manually plucked, is classified by the leaf of a bud one, the leaf of a bud two, the leaf of a bud three；
(2) spread out blue or green：The tealeaves plucked back is tedded, tedded 3 hours, 25 DEG C of temperature is tedded, airing thickness is 8cm,
Reach that clear careless gas disappears, faint scent appears, fresh leaf loss of weight 10%；
(3) knead：Tealeaves after airing is placed in and kneaded in equipment, 30min is kneaded using clockwise direction, speed is kneaded
From slow to fast；It is compacted simultaneously from upper application pressure, pressure uses pneumatics, light pressure alternately, when tealeaves tight knot is in rolls
Preferably, the fresh leaf kneaded is deblocked by hand after kneading, makes its loose not conglomeration；
(4) knead again：Repeat step (3) 3 times；
(5) airing：Deblocking for rear tealeaves will be kneaded to shakeout, airing disposed within, airing 2 hours, 22 DEG C of airing temperature；
(6) ferment：Tealeaves after airing is fermented, is positioned in constant temperature, high humidity, the fermenting cellar of air circulation, allows
Its spontaneous fermentation, fermentation temperature is 30 DEG C, and relative humidity is more than 70%, spreads thickness 4-6cm, fermentation time 6-8 hours, often
Every turning in 1 hour once；
(7) airing：Tealeaves after fermentation is shakeout into shaping manage bar, airing disposed within, airing 4-5 hours, airing temperature
18-22℃；
(8) drying storage：Based on drying, drying is put into camphorwood bucket below 7% to water content of tea and deposited.
Embodiment 2
A kind of processing technology of black tea, comprises the following steps：
(1) pluck：Before and after clear and bright, tealeaves is manually plucked, is classified by the leaf of a bud one, the leaf of a bud two, the leaf of a bud three；
(2) spread out blue or green：The tealeaves plucked back is tedded, tedded 5 hours, 20 DEG C of temperature is tedded, airing thickness is 10cm,
Reach that clear careless gas disappears, faint scent appears, fresh leaf loss of weight 9%；
(3) knead：Tealeaves after airing is placed in and kneaded in equipment, 20min is kneaded using clockwise direction, speed is kneaded
From slow to fast；It is compacted simultaneously from upper application pressure, pressure uses pneumatics, light pressure alternately, when tealeaves tight knot is in rolls
Preferably, the fresh leaf kneaded is deblocked by hand after kneading, makes its loose not conglomeration；
(4) knead again：Repeat step (3) 3 times；
(5) airing：Deblocking for rear tealeaves will be kneaded to shakeout, airing disposed within, airing 3 hours, 18 DEG C of airing temperature；
(6) ferment：Tealeaves after airing is fermented, is positioned in constant temperature, high humidity, the fermenting cellar of air circulation, allows
Its spontaneous fermentation, fermentation temperature is 45 DEG C, and relative humidity is more than 65%, spreads thickness 4cm, fermentation time 6-8 hours, every
Turning in 1 hour is once；
(7) airing：Tealeaves after fermentation is shakeout into shaping manage bar, airing disposed within, airing 5 hours, airing temperature 18
℃；
(8) drying storage：Based on drying, drying is put into camphorwood bucket below 7% to water content of tea and deposited.
Claims (1)
1. a kind of processing technology of black tea, it is characterised in that comprise the following steps：
(1) pluck：Before and after clear and bright, tealeaves is manually plucked, is classified by the leaf of a bud one, the leaf of a bud two, the leaf of a bud three；
(2) spread out blue or green：The tealeaves plucked back is tedded, tedded 3-5 hours, 20-25 DEG C of temperature is tedded, airing thickness is 6-
10cm, reaches that clear careless gas disappears, faint scent appears, fresh leaf loss of weight 9-10%；
(3) knead：Tealeaves after airing is placed in and kneaded in equipment, 20-30min is kneaded using clockwise direction, speed is kneaded
From slow to fast；It is compacted simultaneously from upper application pressure, pressure uses pneumatics, light pressure alternately, when tealeaves tight knot is in rolls
Preferably, the fresh leaf kneaded is deblocked by hand after kneading, makes its loose not conglomeration；
(4) knead again：Repeat step (3) 3 times；
(5) airing：Deblocking for rear tealeaves will be kneaded to shakeout, airing disposed within, airing 2-3 hours, 18-22 DEG C of airing temperature；
(6) ferment：Tealeaves after airing is fermented, is positioned in constant temperature, high humidity, the fermenting cellar of air circulation, it is allowed certainly
So fermentation, fermentation temperature is 30-45 DEG C, and relative humidity is more than 60-70%, spreads thickness 4-6cm, fermentation time 6-8 hours,
Every turning in 1 hour once；
(7) airing：Tealeaves after fermentation is shakeout into shaping manage bar, airing disposed within, airing 4-5 hours, airing temperature 18-22
℃；
(8) drying storage：Based on drying, drying is put into camphorwood bucket below 7% to water content of tea and deposited.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710311031.2A CN106962531A (en) | 2017-05-02 | 2017-05-02 | A kind of processing technology of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710311031.2A CN106962531A (en) | 2017-05-02 | 2017-05-02 | A kind of processing technology of black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962531A true CN106962531A (en) | 2017-07-21 |
Family
ID=59331806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710311031.2A Pending CN106962531A (en) | 2017-05-02 | 2017-05-02 | A kind of processing technology of black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962531A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455495A (en) * | 2017-08-15 | 2017-12-12 | 广西昭平县天成生态农业有限公司 | A kind of preparation method of irises and orchids odor type High-aroma black tea |
| CN107455500A (en) * | 2017-09-14 | 2017-12-12 | 贵州怡壶春生态茶业有限公司 | A kind of production method of flat black tea |
| CN114668054A (en) * | 2022-03-15 | 2022-06-28 | 许柳晨 | Preparation method of original ecological black tea |
| CN115530266A (en) * | 2022-10-26 | 2022-12-30 | 宜宾市金秋茶业有限公司 | Quick rolling process of congou black tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124007A (en) * | 2015-08-05 | 2015-12-09 | 湖南三峰茶业有限责任公司 | Processing method for floral black tea |
| CN105230894A (en) * | 2015-11-18 | 2016-01-13 | 河南省农业科学院 | Preparation method of toona sinensis fermented black tea |
| CN105325579A (en) * | 2015-10-30 | 2016-02-17 | 广西八桂凌云茶业有限公司 | Processing method for black tea |
| CN105638937A (en) * | 2014-11-11 | 2016-06-08 | 镇江市五峰茶场 | Black tea processing method |
-
2017
- 2017-05-02 CN CN201710311031.2A patent/CN106962531A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105638937A (en) * | 2014-11-11 | 2016-06-08 | 镇江市五峰茶场 | Black tea processing method |
| CN105124007A (en) * | 2015-08-05 | 2015-12-09 | 湖南三峰茶业有限责任公司 | Processing method for floral black tea |
| CN105325579A (en) * | 2015-10-30 | 2016-02-17 | 广西八桂凌云茶业有限公司 | Processing method for black tea |
| CN105230894A (en) * | 2015-11-18 | 2016-01-13 | 河南省农业科学院 | Preparation method of toona sinensis fermented black tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455495A (en) * | 2017-08-15 | 2017-12-12 | 广西昭平县天成生态农业有限公司 | A kind of preparation method of irises and orchids odor type High-aroma black tea |
| CN107455500A (en) * | 2017-09-14 | 2017-12-12 | 贵州怡壶春生态茶业有限公司 | A kind of production method of flat black tea |
| CN114668054A (en) * | 2022-03-15 | 2022-06-28 | 许柳晨 | Preparation method of original ecological black tea |
| CN115530266A (en) * | 2022-10-26 | 2022-12-30 | 宜宾市金秋茶业有限公司 | Quick rolling process of congou black tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103222513B (en) | Method for preparing high-scent green tea | |
| CN104585380B (en) | The preparation method of old leaf black tea | |
| CN102715293B (en) | Processing method of twisted old-leaf black tea | |
| CN103518892B (en) | Folium mori black tea processing method | |
| CN102783532B (en) | Making process of oolong black tea | |
| CN103947781B (en) | A kind of processing method of low fermented black tea | |
| CN106962531A (en) | A kind of processing technology of black tea | |
| CN103621699A (en) | Spiral black tea (red sunglo) preparation method | |
| CN108402229A (en) | A kind of green Fu tea and its preparation process and tea beverage | |
| CN105594901A (en) | Camellia arborescens black tea processing technology | |
| CN107047835A (en) | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea | |
| CN107801799A (en) | A kind of processing method of Tea Flower black tea | |
| CN105166152A (en) | Making method of organic black tea | |
| CN104012696A (en) | Preparation process of curl-shaped white tea | |
| CN104489139A (en) | Black tea processing method | |
| CN104431055A (en) | Processing method of camellia red tea | |
| CN105341231A (en) | Black and green scented tea processing technique | |
| CN104798939A (en) | Liupao tea with effect of removing color spots and preparation method for liupao tea | |
| CN106561853A (en) | Method for fabricating Qianyun Congou black tea of sweet scent | |
| CN104068165A (en) | Preparation method for purple bamboo shoot black tea | |
| CN103783174A (en) | Cold-water soluble type green tea and preparation method thereof | |
| CN105211354A (en) | A kind of technique improving black tea quality | |
| CN107712123A (en) | A kind of fermentation process of fragrant black tea | |
| CN107593990A (en) | A kind of preparation method of Moringa black tea | |
| CN105394221B (en) | Black tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170721 |