CN107223727A - A kind of preparation technology of black tea - Google Patents
A kind of preparation technology of black tea Download PDFInfo
- Publication number
- CN107223727A CN107223727A CN201710339290.6A CN201710339290A CN107223727A CN 107223727 A CN107223727 A CN 107223727A CN 201710339290 A CN201710339290 A CN 201710339290A CN 107223727 A CN107223727 A CN 107223727A
- Authority
- CN
- China
- Prior art keywords
- leaf
- tealeaves
- nutrient solution
- black tea
- tea
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- 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.)
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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
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention discloses a kind of preparation technology of black tea, belong to tealeaves and make field, specifically include leaf picking, prepare nutrient solution, wither, leaf rotation, knead, ferment, just drying, the step such as airing and Titian.Black tea prepared by the present invention, flavour sweetness is mellow, entrance returns fragrant lasting, prolonged resistance to bubble, nutrient solution is penetrated into black tea during preparation, nutritional ingredient is effectively mixed with black tea, the taste of former black tea is neither lost, increase health-care efficacy again, with warm stomach invigorating the spleen, the effects such as disappearing tired, diuresis heat-clearing, moisturize laxation, raising immunity of refreshing oneself.
Description
Technical field
The invention belongs to tea field, and in particular to a kind of preparation technology of black tea.
Background technology
The demand of teas drink increasingly increases with the development of society, and the regional consumption habit of traditional tea is slowly
Decomposition, the substitute is more modern, the Tea Consumption trend that scientific and technological content is more aggravated.With the life of consumers in general
Running water is flat to be improved constantly, and life taste is also and then lifted, and the trial test to tea culture is also to show special preference to, and different signs indicate,
Chinese tea industry is just moving towards a new developing stage.In world's tealeaves total output, black tea portion is maximum, accounts for total output
75%.Effect of black tea is a lot, and green health value is very high, is increasingly favored by common people, black tea is fermented tea, with suitable
The new bud-leaf of suitable tea tree is raw material, refines by the typical process process such as withering, knead, ferment, dries and forms.Because of its dry tea color
Pool and the millet paste brewed are using red as homophony, therefore named black tea.Black tea is referred to as " black tea " when formulating.Black tea occurs in process
Chemical composition change in chemical reaction centered on Tea Polyphenols enzymatic oxidation, fresh leaf is larger, Tea Polyphenols reduce 90% with
On, generate the new components such as theaflavin, thearubigin, aroma substance increase more obvious than fresh leaf.
The black tea sold on the market brews out at present tea fragrance is overcast, resistance to bubble degree is poor, nutrition is unbalanced, health care
Effect is poor, can not meet demand of the people to tea product.
The content of the invention
It is an object of the invention to provide a kind of quality better, resistance to bubble, taste is mellow, nutrition is balanced, good health care effect red
The preparation technology of tea.
To achieve these goals, the present invention is achieved through the following technical solutions：
A kind of preparation technology of black tea, specifically includes following steps：
(1) leaf picking：A bud one, the leaf picking of two leaves are selected, fish leaf impurity is removed；
(2) nutrient solution is prepared：Herba Dendrobii extract, tuckahoe extracts, eucommia ulmoides extracts, Rhizoma Atractylodis Macrocephalae extract, radix glycyrrhizae are extracted
Thing, angelica extract are according to 2：2：0.8：1：1：Mixed extract is mixed evenly to obtain in 2 weight ratio, then extracts mixing
Thing is dissolved in 50 DEG C of warm water, and the weight ratio of mixed extract and warm water is 1：40-80, stirs to being completely dissolved, obtains nutrition
Nutrient solution, is then placed in watering can by liquid；
(3) wither：Fresh tea passes are spread out on the curtain that withers, thickness is 3-4cm, and withering time is 2-3h, every 15-20min
Turn over leaf once, withering temperature is 45-50 DEG C；
(4) leaf rotation：Withering leaf is imported in vibration machine and carry out leaf rotation, disappeared to tealeaves green gas, distributed the fragrance of a flower and be advisable；
(5) knead：Tealeaves Jing Guo leaf rotation is added to 55-65 DEG C of heating kettle, heat rubs 20-30min；Then it is cooled to room
Temperature, spreads 3-4 hours, adds to 75-85 DEG C of heating kettle, and sprays into heating kettle nutrient solution, the sprinkling weight of nutrient solution
Weight ratio with tealeaves is 1：4-6, then heat rub 5-10 minutes；
(6) ferment：Tealeaves after kneading uniformly is spread in dustpan, nutrient solution is uniformly sprayed on tealeaves, is placed
Ferment in fermenting cellar, the fragrance for treat that leaf color Huang is red, having pleasure occurs stopping fermentation, during which turns 2-3 times, and by the fresh leaf of fermentation
Temperature control is below 34 DEG C；The sprinkling weight of nutrient solution and the weight ratio of tealeaves are 1:5；
(7) just dry：After the completion of fermentation, fermentated leaves is bakeed into 30min in 120 DEG C of hand-held basketwork brazier, every 3-5min turned over baking one
It is secondary, uniform sprinkling one time of nutrition liquid during each turned over baking, the sprinkling weight of nutrient solution and the weight ratio of tealeaves are 3:1, spread out after lower baking
Put 2-3min；
(8) airing：By the tea tedding after first dry to normal temperature；
(9) Titian：The tealeaves of airing to normal temperature is placed in fragrance extracting machine, every layer of thickness spread is 2cm, the temperature of fragrance extracting machine
Spend for 85 DEG C, be dried to tealeaves 9 fifty percent dry；
Preferably, the thickness that tea spreading is placed on dustpan in step (6) is 22-28cm.
Preferably, the temperature of fermenting cellar is 25 DEG C, and humidity is 90%-95%.
The property of Chinese materia medica used in the present invention is as follows：
The stem of noble dendrobium：With nourish yin jin, strengthen the spleen and stomach, protect liver cholagogic, strengthening tendons lipid-loweringing, reduction blood glucose, suppress tumour, enhancing support
Drag, the effects such as promote longevity；
Poria cocos：It is sweet, light, mild-natured, with clearing damp and promoting diuresis, beneficial spleen and stomach, antitoxic heart-soothing and sedative, enhancing body's immunity, anti-
The effects such as tumour and protection liver；
The bark of eucommia：Nature and flavor are sweet, micro-pungent；It is warm-natured.Enter Liver Channel, kidney channel, tool filling liver kidney, removing internal rubbish strengthen human body cell
Metabolism, prevents muscle skeleton aging, and balanced human's blood pressure, decomposer inner cholesterol reduces body fat, recovers blood vessel bullet
Property, diuresis heat-clearing, broad-spectrum antiseptic, stimulating central nervous system, the effects such as improving white blood cell count, enhancing body immunity；
The bighead atractylodes rhizome：And have calmness, blood vessel dilatation, anticoagulant, anti-gastric-ulcer, hepatic cholagogic, diuresis, it is strong, improve it is immune,
The effects such as anti-oxidant, antibacterial；
Radix glycyrrhizae：Property sweet taste, the thoughts of returning home, lung, spleen, stomach, tool is invigorated the spleen and benefited qi, moistened the lung and relieve the cough, relieving spasm to stop pain, relax property of medicine etc.
Effect；
Radix Angelicae Sinensis：With enriching blood, invigorate blood circulation, the effect of menstruction regulating and pain relieving, moisturize laxation.
The beneficial effects of the invention are as follows：
Black tea prepared by the present invention, flavour sweetness is mellow, and it is fragrant lasting that entrance is returned, and prolonged resistance to bubble will during preparation
Nutrient solution is penetrated into black tea, nutritional ingredient is effectively mixed with black tea, is neither lost the taste of former black tea, is increased health care work(again
Effect, with warm stomach invigorating the spleen, the effects such as disappearing tired, diuresis heat-clearing, moisturize laxation, raising immunity of refreshing oneself.
Embodiment
Embodiments of the invention are elaborated below, the present embodiment is carried out lower premised on technical solution of the present invention
Implement, give detailed embodiment and specific operating process, but protection scope of the present invention is not limited to following implementations
Example.
Embodiment 1
A kind of preparation technology of black tea, specifically includes following steps：
(1) leaf picking：A bud one, the leaf picking of two leaves are selected, fish leaf impurity is removed；
(2) nutrient solution is prepared：Herba Dendrobii extract, tuckahoe extracts, eucommia ulmoides extracts, Rhizoma Atractylodis Macrocephalae extract, radix glycyrrhizae are extracted
Thing, angelica extract are according to 2：2：0.8：1：1：Mixed extract is mixed evenly to obtain in 2 weight ratio, then extracts mixing
Thing is dissolved in 50 DEG C of warm water, and the weight ratio of mixed extract and warm water is 1：50, stir to being completely dissolved, obtain nutrient solution,
Then nutrient solution is placed in watering can；
(3) wither：Fresh tea passes are spread out on the curtain that withers, thickness is 3-4cm, withering time is 3h, is turned over every 15-20min
Once, withering temperature is 45 DEG C to leaf；
(4) leaf rotation：Withering leaf is imported in vibration machine and carry out leaf rotation, disappeared to tealeaves green gas, distributed the fragrance of a flower and be advisable；
(5) knead：Tealeaves Jing Guo leaf rotation is added to 55-65 DEG C of heating kettle, heat rubs 20-30min；Then it is cooled to room
Temperature, spreads 3-4 hours, adds to 75-85 DEG C of heating kettle, and sprays into heating kettle nutrient solution, the sprinkling weight of nutrient solution
Weight ratio with tealeaves is 1：4, then heat rub 5-10 minutes；
(6) ferment：Tealeaves after kneading uniformly is spread in dustpan, the thickness that tea spreading is placed on dustpan is 22-
28cm, nutrient solution is uniformly sprayed on tealeaves, is placed in fermenting cellar and is fermented, and the fragrance for treat that leaf color Huang is red, having pleasure stops
Only ferment, during which turn 2-3 times, and by the fresh leaf temperature control of fermentation below 34 DEG C；The sprinkling weight and tealeaves of nutrient solution
Weight ratio be 1:5；Wherein the temperature of fermenting cellar is 25 DEG C, and humidity is 92%；
(7) just dry：After the completion of fermentation, fermentated leaves is bakeed into 30min in 120 DEG C of hand-held basketwork brazier, every 3-5min turned over baking one
It is secondary, uniform sprinkling one time of nutrition liquid during each turned over baking, the sprinkling weight of nutrient solution and the weight ratio of tealeaves are 3:1, spread out after lower baking
Put 2-3min；
(8) airing：By the tea tedding after first dry to normal temperature；
(9) Titian：The tealeaves of airing to normal temperature is placed in fragrance extracting machine, every layer of thickness spread is 2cm, the temperature of fragrance extracting machine
Spend for 85 DEG C, be dried to tealeaves 9 fifty percent dry；
Embodiment 2
A kind of preparation technology of black tea, specifically includes following steps：
(1) leaf picking：A bud one, the leaf picking of two leaves are selected, fish leaf impurity is removed；
(2) nutrient solution is prepared：Herba Dendrobii extract, tuckahoe extracts, eucommia ulmoides extracts, Rhizoma Atractylodis Macrocephalae extract, radix glycyrrhizae are extracted
Thing, angelica extract are according to 2：2：0.8：1：1：Mixed extract is mixed evenly to obtain in 2 weight ratio, then extracts mixing
Thing is dissolved in 50 DEG C of warm water, and the weight ratio of mixed extract and warm water is 1：70, stir to being completely dissolved, obtain nutrient solution,
Then nutrient solution is placed in watering can；
(3) wither：Fresh tea passes are spread out on the curtain that withers, thickness is 3-4cm, withering time is 2h, is turned over every 15-20min
Once, withering temperature is 50 DEG C to leaf；
(4) leaf rotation：Withering leaf is imported in vibration machine and carry out leaf rotation, disappeared to tealeaves green gas, distributed the fragrance of a flower and be advisable；
(5) knead：Tealeaves Jing Guo leaf rotation is added to 55-65 DEG C of heating kettle, heat rubs 20-30min；Then it is cooled to room
Temperature, spreads 3-4 hours, adds to 75-85 DEG C of heating kettle, and sprays into heating kettle nutrient solution, the sprinkling weight of nutrient solution
Weight ratio with tealeaves is 1：6, then heat rub 5-10 minutes；
(6) ferment：Tealeaves after kneading uniformly is spread in dustpan, the thickness that tea spreading is placed on dustpan is 22-
28cm, nutrient solution is uniformly sprayed on tealeaves, is placed in fermenting cellar and is fermented, and the fragrance for treat that leaf color Huang is red, having pleasure stops
Only ferment, during which turn 2-3 times, and by the fresh leaf temperature control of fermentation below 34 DEG C；The sprinkling weight and tealeaves of nutrient solution
Weight ratio be 1:5；Wherein the temperature of fermenting cellar is 25 DEG C, and humidity is 95%；
(7) just dry：After the completion of fermentation, fermentated leaves is bakeed into 30min in 120 DEG C of hand-held basketwork brazier, every 3-5min turned over baking one
It is secondary, uniform sprinkling one time of nutrition liquid during each turned over baking, the sprinkling weight of nutrient solution and the weight ratio of tealeaves are 3:1, spread out after lower baking
Put 2-3min；
(8) airing：By the tea tedding after first dry to normal temperature；
(9) Titian：The tealeaves of airing to normal temperature is placed in fragrance extracting machine, every layer of thickness spread is 2cm, the temperature of fragrance extracting machine
Spend for 85 DEG C, be dried to tealeaves 9 fifty percent dry.
Claims (3)
1. a kind of preparation technology of black tea, it is characterised in that specifically include following steps：
(1) leaf picking：A bud one, the leaf picking of two leaves are selected, fish leaf impurity is removed；
(2) nutrient solution is prepared：By Herba Dendrobii extract, tuckahoe extracts, eucommia ulmoides extracts, Rhizoma Atractylodis Macrocephalae extract, licorice, when
Return extract according to 2：2：0.8：1：1：Mixed extract is mixed evenly to obtain in 2 weight ratio, then that mixed extract is molten
Solution is in 50 DEG C of warm water, and the weight ratio of mixed extract and warm water is 1：40-80, stirs to being completely dissolved, obtains nutrient solution, so
Nutrient solution is placed in watering can afterwards；
(3) wither：Fresh tea passes are spread out on the curtain that withers, thickness is 3-4cm, withering time is 2-3h, and leaf is turned over every 15-20min
Once, withering temperature is 45-50 DEG C；
(4) leaf rotation：Withering leaf is imported in vibration machine and carry out leaf rotation, disappeared to tealeaves green gas, distributed the fragrance of a flower and be advisable；
(5) knead：Tealeaves Jing Guo leaf rotation is added to 55-65 DEG C of heating kettle, heat rubs 20-30min；Then room temperature is cooled to,
Spread 3-4 hours, add to 75-85 DEG C of heating kettle, and spray into heating kettle nutrient solution, the sprinkling weight and tea of nutrient solution
The weight ratio of leaf is 1：4-6, then heat rub 5-10 minutes；
(6) ferment：Tealeaves after kneading uniformly is spread in dustpan, nutrient solution is uniformly sprayed on tealeaves, fermentation is placed
Indoor fermentation, the fragrance for treat that leaf color Huang is red, having pleasure occurs stopping fermentation, during which turns 2-3 times, and by the fresh leaf temperature of fermentation
Control is below 34 DEG C；The sprinkling weight of nutrient solution and the weight ratio of tealeaves are 1:5；
(7) just dry：After the completion of fermentation, fermentated leaves is bakeed into 30min in 120 DEG C of hand-held basketwork brazier, every 3-5min turned over baking once, often
Uniform sprinkling one time of nutrition liquid during secondary turned over baking, the sprinkling weight of nutrient solution and the weight ratio of tealeaves are 3:1, spread 2- after lower baking
3min；
(8) airing：By the tea tedding after first dry to normal temperature；
(9) Titian：The tealeaves of airing to normal temperature is placed in fragrance extracting machine, every layer of thickness spread is 2cm, and the temperature of fragrance extracting machine is
85 DEG C, it is dried to tealeaves 9 fifty percent dry.
2. the preparation technology of a kind of black tea according to claim 1, it is characterised in that tea spreading, which is placed on, in step (6) winnows with a dustpan
Thickness on dustpan is 22-28cm.
3. the preparation technology of a kind of black tea according to claim 1, it is characterised in that the temperature of fermenting cellar is 25 DEG C, wet
Spend for 90%-95%.
Priority Applications (1)
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| CN201710339290.6A CN107223727A (en) | 2017-05-15 | 2017-05-15 | A kind of preparation technology of black tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308318A (en) * | 2018-05-10 | 2018-07-24 | 安徽省六尺春翠农业科技有限公司 | A kind of processing method of black tea |
| CN109393090A (en) * | 2018-12-24 | 2019-03-01 | 湖南梅山黑茶股份有限公司 | Seasoning dark green tea containing folium cortex eucommiae composition and preparation method thereof |
| CN109430463A (en) * | 2018-12-06 | 2019-03-08 | 四川龙溪茶业有限公司 | A kind of turmeric tea process technology |
| CN111109403A (en) * | 2020-02-21 | 2020-05-08 | 珠海市达益机械设备有限公司 | Spleen-tonifying tea and preparation process thereof |
| CN111374188A (en) * | 2020-04-29 | 2020-07-07 | 穆延东 | Preparation process of honey product containing anthocyanin |
| CN114617176A (en) * | 2020-12-08 | 2022-06-14 | 海南香树沉香产业集团股份有限公司 | Production process of agilawood black tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08140576A (en) * | 1994-11-25 | 1996-06-04 | Matsukuma Noriko | Improving taste of tea of eucommia uimoides oliv with black tea and black tea containing tea of eucommia uimoides oliv |
| CN103976055A (en) * | 2014-04-09 | 2014-08-13 | 山东华夏茶联信息科技有限公司 | Preparation method for black tea |
| CN104798923A (en) * | 2015-05-18 | 2015-07-29 | 寿宁县龙虎山茶场 | Stomach invigorating and kidney nourishing black tea and preparation method thereof |
| CN105166151A (en) * | 2015-09-28 | 2015-12-23 | 务川自治县鑫隆缘茶业有限责任公司 | Method for preparing kung-fu black tea |
-
2017
- 2017-05-15 CN CN201710339290.6A patent/CN107223727A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08140576A (en) * | 1994-11-25 | 1996-06-04 | Matsukuma Noriko | Improving taste of tea of eucommia uimoides oliv with black tea and black tea containing tea of eucommia uimoides oliv |
| CN103976055A (en) * | 2014-04-09 | 2014-08-13 | 山东华夏茶联信息科技有限公司 | Preparation method for black tea |
| CN104798923A (en) * | 2015-05-18 | 2015-07-29 | 寿宁县龙虎山茶场 | Stomach invigorating and kidney nourishing black tea and preparation method thereof |
| CN105166151A (en) * | 2015-09-28 | 2015-12-23 | 务川自治县鑫隆缘茶业有限责任公司 | Method for preparing kung-fu black tea |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308318A (en) * | 2018-05-10 | 2018-07-24 | 安徽省六尺春翠农业科技有限公司 | A kind of processing method of black tea |
| CN109430463A (en) * | 2018-12-06 | 2019-03-08 | 四川龙溪茶业有限公司 | A kind of turmeric tea process technology |
| CN109393090A (en) * | 2018-12-24 | 2019-03-01 | 湖南梅山黑茶股份有限公司 | Seasoning dark green tea containing folium cortex eucommiae composition and preparation method thereof |
| CN111109403A (en) * | 2020-02-21 | 2020-05-08 | 珠海市达益机械设备有限公司 | Spleen-tonifying tea and preparation process thereof |
| CN111374188A (en) * | 2020-04-29 | 2020-07-07 | 穆延东 | Preparation process of honey product containing anthocyanin |
| CN114617176A (en) * | 2020-12-08 | 2022-06-14 | 海南香树沉香产业集团股份有限公司 | Production process of agilawood black tea |
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Application publication date: 20171003 |