CN107019068A - The processing technology of black tea - Google Patents
The processing technology of black tea Download PDFInfo
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- CN107019068A CN107019068A CN201710336638.6A CN201710336638A CN107019068A CN 107019068 A CN107019068 A CN 107019068A CN 201710336638 A CN201710336638 A CN 201710336638A CN 107019068 A CN107019068 A CN 107019068A
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- airing
- tea
- leaf
- tealeaves
- withering
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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 discloses a kind of processing technology of black tea, including select leaf airing process, process of withering, vacuum microwave treatment process, knead process, 6 processes of fermentation procedure and drying process, a, select leaf airing process：In the green tea place of more than 800 meters of height above sea level on the big tree tea of harvesting two leaves and a bud or the leaf of a bud three tea fresh leaves, fresh leaf is placed on daylight airing in the airing disk of rotation；B, process of withering；C, vacuum microwave treatment process：Tealeaves after step b processing is placed into vacuum microwave room and handled；D, knead process；E, fermentation procedure；F, drying process.The present invention is combined by daylight airing, the vacuum microwave processing of rotation with kneading in short-term, while tea cell percentage of damage is improved, avoid into the reduction of tea rate, ensure the ferment effect of tealeaves, compared with traditional handicraft, the output increased of sample tea 10%~20%, tea shape is complete, long shelf-life, gives off a strong fragrance persistently, flavour is mellow long.
Description
Technical field
The invention belongs to tea processing technical field, more particularly to a kind of processing technology of black tea.
Background technology
Black tea is full fermentation tea, because its dry tea, soup look, tea residue are using red as homophony, therefore named black tea.It is corresponding according to China
Clinical research shows, constitutes the important substance Pigments of its peculiar flavour in regulation blood fat, anti peroxidation of lipid is eliminated freely
Base, the many-side such as anti-freezing and rush fibrinolytic works.
China black tea kind is numerous, mainly has：Sunshine black tea, keemun, red Zhaoping, Huo Hong, Yunnan black tea, redder, spring city are red, spring
City is green, Su Hong, red river, Ying Hong, the celestial black tea of Dong Jiang Chu Yun etc., it is especially the most famous with Keemun black tea.In terms of the processing of black tea,
It is using the young tender shoots leaf of tea tree as raw material, through withering, knead (or rub cut), fermentation, the tea that technique is made such as dry.Such as middle promulgated by the State Council
Bright patent (publication number：CN104489144A a kind of processing method of black tea) is disclosed, this method includes：Selecting fresh leaves and pre- place
Manage, processing of withering, fixing processing, knead processing, fermentation process and drying process.The patent solves numerous tea processing technologies
Present in procedure of processing complexity is cumbersome, takes in longer, process and kneads and the problem of attenuation degree is difficult to control to.Tealeaves
The generation of fragrance and flavour is mainly by kneading and fermentation procedure, because mechanical collision causes cell membrane during kneading
Rupture, promotes Tea Polyphenols and tea juice to flow out, is fully fermented during fermentation, makes it have the characteristics of fragrant high and taste is dense,
But only kneading and ferment by above-mentioned black tea processing technology, i.e., makes cell wall rupture by mechanical collision is broken, kneaded
Degree be difficult to ensure that black tea into tea rate, and knead the not enough percentage of damage for being not sufficient to ensure that cell membrane, therefore outside guarantee black tea
While shape, but it is difficult to make black tea have breakthrough again in the qualities such as fragrance, flavour.
The content of the invention
In view of this, the invention is intended to provide a kind of processing technology of black tea, to solve during black tea processing in the prior art
Knead the problem of being difficult to ensure that black tea fragrance and flavour.
The technical scheme is that：The processing technology of black tea, including process of withering, knead process, fermentation procedure and dry
Drying process, in addition to leaf airing process and vacuum microwave treatment process are selected, concrete operations are as follows：
A, select leaf airing process：The tea fresh leaves of harvesting two leaves and a bud or the leaf of a bud three in the tea place of more than 800 meters of height above sea level, will be fresh
Leaf is placed on the airing frame of rotation, leaf-spreading thickness be 2 ~ 3cm, airing frame every 8 ~ 10min rotate once, every time take 1 ~
2min, it is 20 ~ 26 DEG C, intensity of illumination 0.5 ~ 1h of airing under 30000 ~ 50000LUX open air to be placed in temperature；
B, process of withering：It will be withered by selecting the tealeaves of leaf airing to be placed on progress hot blast in withering trough, hot blast temperature is 30 ~ 50
DEG C, withering time is 2 ~ 4h；
C, vacuum microwave treatment process：Tealeaves after step b processing is placed into vacuum microwave room and handled, microwave is opened, will
Temperature is increased to after 60 DEG C, opens vacuum, and now vacuum is 0.050 ~ 0.075MPa, and processing time is 90 ~ 120s；
D, knead process：Tealeaves obtained by being handled by step c, which is put into kneading machine, kneads 10 ~ 20min, kneads indoor temperature
Control is at 20 ~ 25 DEG C；
E, fermentation procedure：Tealeaves after kneading is placed in fermentation bed, leaf-spreading thickness is 10 ~ 15cm, indoor temperature control exists
20 ~ 25 DEG C, fermentation time is 4 ~ 6h；
F, drying process：The tealeaves fermented is divided and carries out baking and banking up with earth drying on drying bed, control temperature is dried at 80 ~ 100 DEG C
The training time is 30 ~ 40min.
The operation principle and beneficial effect of the present invention：1st, the green of the invention for using high altitude localities no disease and pests harm has
The tea fresh leaves of two leaves and a bud or the leaf of a bud three inside machine tea place, by being placed on the airing frame of rotation, are placed in sunlight strength
It is relatively low（Intensity of illumination is in 30000 ~ 50000LUX）Outdoor temperature is relatively low（20~26℃）Outdoor carry out airing, general strong light light
It is more than 100000LUX according to intensity, and the intensity of illumination at cloudy day is in 10000LUX or so, it is of the invention to select 30000 ~ 50000LUX
Light intensity, it is to avoid the too strong tealeaves dehydration of sunlight is too fast, while can make the appropriate dehydration of fresh leaf using suitable luminous energy heat again, promotees
Enter the activation of enzyme, this plays an important role to forming the fragrance of black tea and removing stink, also kneads wound for the mediation of withering of lower step
Make good condition；Tealeaves is carried out by airing frame rhythmically to carry out rotation shake, fresh leaf is uniformly moved, blade is not weighed
Folded or slightly overlapping, acceleration distributes blade face moisture and temperture of leaves, dark brownish green " turning a work " is kept freshness.2nd, the cell membrane master of plant cell
It is cellulose and pectin to want composition, and these structures are dense hard so be not easy to be destroyed, and the present invention is used very
Empty microwave radiation, because the moisture distribution in plant tissue is in plant cell wall and its among space between cells, in vacuum microwave
Radiant heating effect under, these moisture are first brought rapidly up to the vapourizing temperature under the pressure, with the continuous action of microwave, its
In part moisture further heat absorption vaporization is become into vapor, in the presence of gasifying stage and vacuum, cell membrane can be held
The maximum stress received gradually rises, and makes when more than the pressure value that cell membrane can bear, and cell will rupture, relatively low
At a temperature of efficiently rupture plant cell, the compositions such as tea juice, Tea Polyphenols and tealeaves inclusion is discharged as early as possible, tealeaves
Percentage of damage reach 80 ~ 90%, but do not interfere with the global shape of tealeaves, can fully be fermented in fermentation step, it is ensured that tealeaves
Fragrant high and flavour is dense, while compared to by mechanical friction or colliding come for making cell wall rupture, this method energy maximum limit
The guarantee tealeaves of degree into tea rate, reduce crisp end.3rd, it is aided with again after vacuum microwave processing and kneads, time of kneading now（10~
20min）Far below traditional time of kneading (30 ~ 60min), to make tea-leaf forming, because foregoing process can be by tealeaves
Cell wall damage, therefore the time of kneading of the technique is short, higher into tea rate.Daylight airing of the present invention by rotation, vacuum
Microwave treatment is combined with kneading in short-term, while tea cell percentage of damage is improved, the reduction of tea rate is avoided into again, it is ensured that tea
The ferment effect of leaf, the sample tea processed by above-mentioned technique, compared with traditional handicraft, the output increased of sample tea
10%~20%, tea shape is complete, long shelf-life, gives off a strong fragrance persistently, flavour is mellow long.
Further, in the step c, vacuum is 0.075MPa, and processing time is 90s.Experiment proves that, work as vacuum
Spend for 0.075MPa, when processing time is 90s, ICP value is 0.9MPa, and the maximum stress that now cell is born can
It is now big absolutely far beyond the range of stress for the 2.5 ~ 3.1MPa that can bear beyond plant cell wall up to more than 3.9MPa
Part cell has ruptured, and the rupture of cell membrane can reach more than 95%.
Further, the tea fresh leaves are the fresh leaf picked up from big tree tea.The tea leaf aromatic substance of big tree tea is more,
Crude fiber content is few, and various compositions enrich and coordinated in fresh leaf, and being fabricated to after tea makes tealeaves soup taste mellow, lowers pained, fragrance
It is tasty.
Further, the airing frame includes support frame, airing disk and rotary electric machine, and the bottom of the airing disk is provided with deviation
10 ~ 30cm of central axis eccentric shaft, the power transmission shaft of the rotary electric machine is located at the bottom of airing frame, the power transmission shaft and bias
Axle is fixedly connected.The setting that airing disk passes through eccentric rotary so that tealeaves is moved to center and outwards shed again, thickness when making airing
Evenly, receive sunlight wither tune effect it is more preferable.
Embodiment
The technical method of the present invention is described in detail with reference to specific embodiment：
The airing frame of the present invention includes being equipped with bamboo or wicker establishment on support frame, airing disk and rotary electric machine, airing disk
Bamboo strip, the bottom of airing disk is provided with off-center axis 10cm eccentric shaft, and the power transmission shaft of rotary electric machine is located at airing frame
Bottom, the power transmission shaft is fixedly connected with eccentric shaft.The drive axis of rotary electric machine, drives the stand being fixedly connected with eccentric shaft
The disk that dries in the air does eccentric motion, and the daylight airing to complete tealeaves is operated.
Embodiment 1：The processing technology of black tea, including select leaf airing process, process of withering, vacuum microwave treatment process, rub
Process, 6 processes of fermentation procedure and drying process are twisted with the fingers, concrete operations are as follows：
A, select leaf airing process：Two leaves and a bud or the leaf of a bud three on the big tree tea of harvesting in the green tea place of more than 800 meters of height above sea level
Tea fresh leaves, fresh leaf is placed in the airing disk of rotation, the leaf-spreading thickness of fresh leaf is 2 ~ 3cm, is placed in temperature for 20 ~ 26 DEG C,
Intensity of illumination airing 1h under 30000LUX outdoor daylight, airing frame is rotated once every 10min, and 2min is taken every time,
Tealeaves is made thinner and broken up, it is distributed moisture as early as possible；
B, process of withering：It will be withered by selecting the tealeaves of leaf airing to be placed on progress hot blast in withering trough, hot blast temperature is 30 DEG C,
Withering time is 4h；
C, vacuum microwave treatment process：Tealeaves after step b processing is placed into vacuum microwave room and handled, microwave is opened, will
Temperature is increased to after 60 DEG C, opens vacuum, and now vacuum is 0.075MPa, and processing time is 90s；
D, knead process：Tealeaves obtained by being handled by step c, which is put into kneading machine, kneads 10min, kneads indoor temperature control
System is at 25 DEG C；
E, fermentation procedure：Tealeaves after kneading is placed in fermentation bed, leaf-spreading thickness is 10 ~ 15cm, indoor temperature control exists
20 ~ 25 DEG C, fermentation time is 6h；
F, drying process：The tealeaves fermented is divided and carries out baking and banking up with earth drying on drying bed, control temperature is dried at 70 ~ 90 DEG C
The training time is 30 ~ 40min.
Embodiment 2：The processing technology of black tea, including select leaf airing process, process of withering, vacuum microwave treatment process, rub
Process, 6 processes of fermentation procedure and drying process are twisted with the fingers, concrete operations are as follows：
A, select leaf airing process：Two leaves and a bud or the leaf of a bud three on the big tree tea of harvesting in the green tea place of more than 800 meters of height above sea level
Tea fresh leaves, fresh leaf is placed in the airing disk of rotation, the leaf-spreading thickness of fresh leaf is 2 ~ 3cm, is placed in temperature for 20 ~ 26 DEG C,
Intensity of illumination airing 1h under 40000LUX outdoor daylight, airing frame is rotated once every 8min, and 1.5min is taken every time,
Tealeaves is made thinner and broken up, it is distributed moisture as early as possible；
B, process of withering：It will be withered by selecting the tealeaves of leaf airing to be placed on progress hot blast in withering trough, hot blast temperature is 40 DEG C,
Withering time is 3h；
C, vacuum microwave treatment process：Tealeaves after step b processing is placed into vacuum microwave room and handled, microwave is opened, will
Temperature is increased to after 60 DEG C, opens vacuum, and now vacuum is 0.065MPa, and processing time is 100s；
D, knead process：Tealeaves obtained by being handled by step c, which is put into kneading machine, kneads 15min, kneads indoor temperature control
System is at 25 DEG C；
E, fermentation procedure：Tealeaves after kneading is placed in fermentation bed, leaf-spreading thickness is 10 ~ 15cm, indoor temperature control exists
20 ~ 25 DEG C, fermentation time is 5h；
F, drying process：The tealeaves fermented is divided and carries out baking and banking up with earth drying on drying bed, control temperature is dried at 70 ~ 90 DEG C
The training time is 30 ~ 40min.
Embodiment 3：The processing technology of black tea, including select leaf airing process, process of withering, vacuum microwave treatment process, rub
Process, 6 processes of fermentation procedure and drying process are twisted with the fingers, concrete operations are as follows：
A, select leaf airing process：Two leaves and a bud or the leaf of a bud three on the big tree tea of harvesting in the green tea place of more than 800 meters of height above sea level
Tea fresh leaves, fresh leaf is placed in the airing disk of rotation, the leaf-spreading thickness of fresh leaf is 2 ~ 3cm, is placed in temperature for 20 ~ 26 DEG C,
Intensity of illumination airing 0.5h under 50000LUX outdoor daylight, airing frame is rotated once every 8min, and 1min is taken every time,
Tealeaves is made thinner and broken up, it is distributed moisture as early as possible；
B, process of withering：It will be withered by selecting the tealeaves of leaf airing to be placed on progress hot blast in withering trough, hot blast temperature is 50 DEG C,
Withering time is 2h；
C, vacuum microwave treatment process：Tealeaves after step b processing is placed into vacuum microwave room and handled, microwave is opened, will
Temperature is increased to after 60 DEG C, opens vacuum, and now vacuum is 0.05MPa, and processing time is 120s；
D, knead process：Tealeaves obtained by being handled by step c, which is put into kneading machine, kneads 20min, kneads indoor temperature control
System is at 20 DEG C；
E, fermentation procedure：Tealeaves after kneading is placed in fermentation bed, leaf-spreading thickness is 10 ~ 15cm, indoor temperature control exists
20 ~ 25 DEG C, fermentation time is 5h；
F, drying process：The tealeaves fermented is divided and carries out baking and banking up with earth drying on drying bed, control temperature is dried at 70 ~ 90 DEG C
The training time is 30 ~ 40min.
Table 1 is that the embodiment of the present invention 1 ~ 3 processes 100kg tea fresh leaves simultaneously with the black tea processing technology in background technology, carefully
Born of the same parents' percentage of damage, the influence into tea rate and black tea quality：
As seen from the above table, technique of the invention either cell percentage of damage still into tea rate far above existing plus
Work technique, while the black tea of the present invention carries fruity, persistently, flavour is mellow long, can more meet the mouth of consumer for aromatic flavour
Sense.
It will be apparent to those skilled in the art that without departing from the structure of the invention, some deformations can also be made
And improvement, these should also be considered as protection scope of the present invention, these effects and patent for implementing all without the influence present invention.
Claims (4)
1. the processing technology of black tea, including process of withering, knead process, fermentation procedure and drying process, it is characterised in that also wrap
Include and select leaf airing process and vacuum microwave treatment process, concrete operations are as follows：
A, select leaf airing process：The tea fresh leaves of harvesting two leaves and a bud or the leaf of a bud three in the tea place of more than 800 meters of height above sea level, will be fresh
Leaf is placed on the airing frame of rotation, leaf-spreading thickness be 2 ~ 3cm, airing frame every 8 ~ 10min rotate once, every time take 1 ~
2min, it is 20 ~ 26 DEG C, intensity of illumination 0.5 ~ 1h of airing under 30000 ~ 50000LUX open air to be placed in temperature；
B, process of withering：It will be withered by selecting the tealeaves of leaf airing to be placed on progress hot blast in withering trough, hot blast temperature is 30 ~ 50
DEG C, withering time is 2 ~ 4h；
C, vacuum microwave treatment process：Tealeaves after step b processing is placed into vacuum microwave room and handled, microwave is opened, will
Temperature is increased to after 60 DEG C, opens vacuum, and now vacuum is 0.050 ~ 0.075MPa, and processing time is 90 ~ 120s；
D, knead process：Tealeaves obtained by being handled by step c, which is put into kneading machine, kneads 10 ~ 20min, kneads indoor temperature
Control is at 20 ~ 25 DEG C；
E, fermentation procedure：Tealeaves after kneading is placed in fermentation bed, leaf-spreading thickness is 10 ~ 15cm, indoor temperature control exists
20 ~ 25 DEG C, fermentation time is 4 ~ 6h；
F, drying process：The tealeaves fermented is divided and carries out baking and banking up with earth drying on drying bed, control temperature is dried at 80 ~ 100 DEG C
The training time is 30 ~ 40min.
2. the processing technology of black tea according to claim 1, it is characterised in that in the step c, vacuum is
0.075MPa, processing time is 90s.
3. the processing technology of black tea according to claim 2, it is characterised in that the tea fresh leaves are to pick up from big tree tea
Fresh leaf.
4. the processing technology of black tea according to claim 3, it is characterised in that the airing frame includes support frame, airing
Disk and rotary electric machine, the bottom of the airing disk are provided with off-center 10 ~ 30cm of axis eccentric shaft, the biography of the rotary electric machine
Moving axis is located at the bottom of airing frame, and the power transmission shaft is fixedly connected with eccentric shaft.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107258970A (en) * | 2017-08-15 | 2017-10-20 | 湄潭县京贵茶树花产业发展有限公司 | A kind of black tea and its processing method |
| CN107494794A (en) * | 2017-09-29 | 2017-12-22 | 遵义林仙康茶旅有限公司 | A kind of processing technology of black tea |
| CN107624901A (en) * | 2017-10-12 | 2018-01-26 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of black tea processing method |
| CN108617804A (en) * | 2018-05-11 | 2018-10-09 | 务川自治县大树茶业有限公司 | The processing method of big tree tea |
| CN108902368A (en) * | 2018-06-26 | 2018-11-30 | 蹇清卯 | A kind of drying means of tealeaves |
| CN109303126A (en) * | 2018-11-30 | 2019-02-05 | 山东省果树研究所 | Fresh leaf thrower |
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| CN105532952A (en) * | 2016-02-04 | 2016-05-04 | 信阳师范学院 | Tea leaf processing method and tea leaves |
| CN105795023A (en) * | 2016-03-15 | 2016-07-27 | 谢劲松 | Processing technology of black tea with rose flavor |
| CN106172923A (en) * | 2016-07-27 | 2016-12-07 | 贵州省凤冈县浪竹有机茶业有限公司 | A kind of black tea processing technique |
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| CN102210361A (en) * | 2011-06-30 | 2011-10-12 | 云南益康生物科技有限公司 | Manufacture method of fresh tea cell with broken wall |
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| CN105532952A (en) * | 2016-02-04 | 2016-05-04 | 信阳师范学院 | Tea leaf processing method and tea leaves |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107258970A (en) * | 2017-08-15 | 2017-10-20 | 湄潭县京贵茶树花产业发展有限公司 | A kind of black tea and its processing method |
| CN107494794A (en) * | 2017-09-29 | 2017-12-22 | 遵义林仙康茶旅有限公司 | A kind of processing technology of black tea |
| CN107624901A (en) * | 2017-10-12 | 2018-01-26 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of black tea processing method |
| CN108617804A (en) * | 2018-05-11 | 2018-10-09 | 务川自治县大树茶业有限公司 | The processing method of big tree tea |
| CN108902368A (en) * | 2018-06-26 | 2018-11-30 | 蹇清卯 | A kind of drying means of tealeaves |
| CN109303126A (en) * | 2018-11-30 | 2019-02-05 | 山东省果树研究所 | Fresh leaf thrower |
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Application publication date: 20170808 |