CN107232342A - A kind of processing method of only bud black tea - Google Patents
A kind of processing method of only bud black tea Download PDFInfo
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- CN107232342A CN107232342A CN201710570147.8A CN201710570147A CN107232342A CN 107232342 A CN107232342 A CN 107232342A CN 201710570147 A CN201710570147 A CN 201710570147A CN 107232342 A CN107232342 A CN 107232342A
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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
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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
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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
-
- 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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- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of processing method of only bud black tea：Comprise the following steps：S1, leaf picking：Then pollution-free, the stout and strong and thick and heavy Mei Zhancha of harvesting removes disleaf and petiole, leaves only bud as raw material；S2, the removal of impurity：Cleaned for several times to remove the impurity on only bud, and drained with clear water；S3, stand is blue or green：Leaf bar is laid on Tan Qing roads, the spreading for cooling under natural wind again after hair-dryer drying, untill blade feels like jelly；S4, is kneaded：Only bud after withering, which is put into kneading machine, to be kneaded；S5, temperature controlled fermentation：Only bud after kneading, which is put into automatic fermenting machine, to ferment；S6, final roasting：Only bud after fermentation is put into firing machine and carries out final roasting；S7, Titian：Black tea after final roasting is carried out to bake and bank up with earth Titian processing；S8, packaging：Carry out sealing preserve.The present invention is applied to the processing of only bud black tea, and the simple production process of the present invention, is suitable for large batch of making, practicable standardized production.
Description
Technical field
The present invention relates to tea processing technology field, more particularly to a kind of processing method of only bud black tea.
Background technology
Black tea is the second largest teas of China.Black tea belongs to full fermentation tea, is using suitable tea tree Xin Yaye as raw material, through withering
Wither, knead and (cut), fermentation, the refined tea of series of process process such as drying；Black tea there occurs with tea in process
Chemical composition change in chemical reaction centered on polyphenol enzymatic oxidation, fresh leaf is larger, and Tea Polyphenols reduces more than 90%, produces
The new components, aroma substance increase more obvious than fresh leaf such as theaflavin, thearubigin；Black tea rich in carrotene, vitamin A, calcium, phosphorus,
The various nutrient elements such as magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, asparatate, can
Help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and strong cardiac function；The flavonoids being rich in other black tea
Compound can eliminate free radical, with scavenging activity, reduce the incidence of disease of miocardial infarction.At present, the processing of traditional black tea is general
Method is the raw material for selecting 10 points of leaves of 1 bud 1 or 2 leaves to 4 points of harvestings in afternoon of the fine day morning to be used as black tea, carries out daylight sun withering
Or indoor heating sun withering, then tea raw material after being withered to sun withering carries out adding pressure type and kneads, and is then fermented using fermentation frame,
Blade is dried and packed after fermentation.Too late, air humidity is relatively low for the raw material plucking time of this method, holds when stacking tealeaves
Easily wither in advance fermentation, while the raw material of harvesting is not by removal of impurities, be made the impurity adulterated in black tea, strong influence tea
The condition and mouthfeel of leaf, are withered using daylight sun withering, indoor heating sun withering to raw material, are unfavorable for keeping the matter of black tea
Amount；In addition, the mode that traditional pressurization is kneaded is only applicable to the black tea processing of the leaf of 1 bud 1 or the leaf of 1 bud 2, for adding for only bud black tea
Work, adding pressure type, which is kneaded, can destroy the original crescent shape of only bud, and the only bud mutation rolled tightly of script can not only obtained loosely, is unfavorable for
Follow-up fermentation and drying operation, while also affecting the outward appearance of black tea finished product.
Therefore, being solved the above problems we have proposed a kind of processing method of only bud black tea.
The content of the invention
The technical problem existed based on background technology, the present invention proposes a kind of processing method of only bud black tea.
A kind of processing method of only bud black tea proposed by the present invention, comprises the following steps：
S1, leaf picking：The Ching Ming Festival during, pollution-free, stout and strong and thick and heavy plum plucked up to 9 when in the morning 7 account for tea and make
For raw material, disleaf and petiole are then removed, only bud is left；
S2, the removal of impurity：Cleaned for several times to remove the impurity on only bud, then drained with clear water；
S3, withers：The only bud drained the water is laid in 1.0-1.5cm thickness on Tan Qing roads, hair-dryer blows to exist again after 0.5-1h
Spreading for cooling 6-8h under natural wind, the water content to only bud is down to 55-65%；
S4, is kneaded：Only bud after withering, which is put into kneading machine, to be kneaded, and the time is 20-30min；
S5, temperature controlled fermentation：Only bud after kneading is put into automatic fermenting machine, and fermentation temperature is maintained at 28-32 DEG C, humidity
65-70%, fermentation duration 4-6 hours；
S6, final roasting：Only bud after fermentation is put into firing machine and carries out final roasting, temperature is 60-70 DEG C, and the time is 25-35
Minute；
S7, Titian：Black tea after final roasting is carried out to bake and bank up with earth Titian processing, the temperature for baking and banking up with earth Titian is 100-140 DEG C, is baked and banked up with earth
Time is 2-4h, and black tea moisture is controlled between 14-16%；
S8, packaging：Using special black tea leaf tank, sealing preserve is carried out.
Preferably, when the plucking time optimal S1 is the morning 8, and go after disleaf and petiole, only bud good permeability
Indigo plant or basket contain, avoid pressure.
Preferably, the S3 middle periods bar tiling thickness most preferably 1.2cm, hair-dryer blows to be spread out under natural wind again after 45min
It is cool 7 hours, most appropriate when the water content of only bud is down to 60%.
Preferably, kneading machine carries out moulding in the way of gently rubbing plus sky is rubbed to only bud in the S4, and the sky is rubbed to knead
Machine top device for exerting is not pressed operation.
Preferably, fermentation temperature is maintained at 30 DEG C, humidity 68%, fermentation duration 5 hours in the S5.
Preferably, only bud after being fermented in the S6, which is put into firing machine, carries out final roasting, and temperature is 65 DEG C, and the time is 30 points
Clock.
Preferably, the black tea in the S6 after final roasting carries out baking and banking up with earth Titian processing, and the temperature for baking and banking up with earth Titian is 120 DEG C, is dried
The training time is 3h, and black tea moisture is controlled under 15%.
Beneficial effects of the present invention are as follows：The more early period harvesting tea raw material of selection, can be prevented effectively from when tealeaves is stacked
Now wither in advance the situation of fermentation, tealeaves is being carried out before stand green grass or young crops withers, to increase by one of impurity removal procedure, be effectively reduced black tea
Impurity in finished product, improves the condition and mouthfeel of black tea, former to black tea by the way of hair-dryer and natural spreading for cooling are combined
Material is withered, and can quickly evaporate the moisture of tealeaves remained on surface in impurity removal procedure, shortens the time for process consuming of withering；
In addition, light rub adds the empty mode rubbed to carry out moulding to only bud, the original crescent shape of only bud can be kept, in favor of follow-up fermentation
With drying operation, and the only bud black tea machined, than common black tea more aesthetic feeling, extract is more, and taste is dense, is adapted to teabowl with a cover
Brewed for drinking；The processing method of only bud black tea of the present invention is simple, is suitable for large batch of making, prepared product quality is steady
It is fixed, standardized production can be carried out.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment 1
Pollution-free, stout and strong and thick and heavy Mei Zhancha is plucked when the morning 7 as raw material, disleaf and petiole is then removed, leaves
Only bud, is contained with the indigo plant or basket of good permeability, avoids pressure；Cleaned for several times to remove the impurity on only bud, then drained with clear water；Will
The only bud drained the water is laid in 1.0 thick, the spreading for cooling 6 under natural wind again after hair-dryer blows 0.5, to the water content of only bud on Tan Qing roads
It is down to 55；Only bud after withering, which is put into kneading machine, to be kneaded, and the time is 20min, and wherein kneading machine adds sky to rub with light rub
Mode moulding is carried out to only bud, sky is rubbed not to be pressed operation for kneading machine top device for exerting；Only bud after kneading is put
Enter in automatic fermenting machine, fermentation temperature is maintained at 28 DEG C, humidity 65%, fermentation duration 4 hours；Only bud after fermentation is put
Enter and final roasting is carried out in firing machine, temperature is 60 DEG C, the time is 25 minutes；Black tea after final roasting is carried out to bake and bank up with earth Titian processing, dried
The temperature for training Titian is 100 DEG C, bakes and banks up with earth the time for 2h, and black tea moisture is 14%；Using special black tea leaf tank, carry out
Sealing preserve.
Embodiment 2
Pollution-free, stout and strong and thick and heavy Mei Zhancha is plucked when the morning 8 as raw material, disleaf and petiole is then removed, leaves
Only bud, is contained with the indigo plant or basket of good permeability, avoids pressure；Cleaned for several times to remove the impurity on only bud, then drained with clear water；Will
It is thick that the only bud drained the water is laid on Tan Qing roads 1.2cm, and hair-dryer blows after 45min the spreading for cooling 7h under natural wind again, to only bud
Water content is down to 60%；Only bud after withering, which is put into kneading machine, to be kneaded, and the time is 25min, and wherein kneading machine is with light
Rub plus the empty mode rubbed carries out moulding to only bud, sky is rubbed not to be pressed operation for kneading machine top device for exerting；After kneading
Only bud be put into automatic fermenting machine, fermentation temperature is maintained at 30 DEG C, humidity 68%, fermentation duration 5 hours；After fermenting
Only bud be put into firing machine and carry out final roasting, temperature is 65 DEG C, and the time is 30 minutes；Black tea after final roasting is carried out to bake and bank up with earth Titian
Processing, the temperature for baking and banking up with earth Titian is 120 DEG C, bakes and banks up with earth the time for 3h, and black tea moisture is 15%；Using special black tea leaf
Tank, carries out sealing preserve.
Embodiment 3
Pollution-free, stout and strong and thick and heavy Mei Zhancha is plucked when the morning 9 as raw material, disleaf and petiole is then removed, leaves
Only bud, is contained with the indigo plant or basket of good permeability, avoids pressure；Cleaned for several times to remove the impurity on only bud, then drained with clear water；Will
It is thick that the only bud drained the water is laid on Tan Qing roads 1.5cm, and hair-dryer blows after 1h the spreading for cooling 8h under natural wind again, aqueous to only bud
Amount is down to 65%；Only bud after withering, which is put into kneading machine, to be kneaded, and the time is 30min, and wherein kneading machine is added with light rub
The mode that sky is rubbed carries out moulding to only bud, and sky is rubbed not to be pressed operation for kneading machine top device for exerting；It is only after kneading
Bud is put into automatic fermenting machine, and fermentation temperature is maintained at 32 DEG C, humidity 70%, fermentation duration 6 hours；Will be only after fermentation
Bud, which is put into firing machine, carries out final roasting, and temperature is 70 DEG C, and the time is 35 minutes；Black tea after final roasting is carried out to bake and bank up with earth at Titian
Reason, the temperature for baking and banking up with earth Titian is 140 DEG C, bakes and banks up with earth the time for 4h, black tea moisture is controlled under 16%；Using special red
Tea tea can, carries out sealing preserve.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (7)
1. a kind of processing method of only bud black tea, it is characterised in that comprise the following steps：
S1, leaf picking：The Ching Ming Festival during, pluck pollution-free, stout and strong and thick and heavy Mei Zhancha as original up to 9 when in the morning 7
Material, then removes disleaf and petiole, leaves only bud；
S2, the removal of impurity：Cleaned for several times to remove the impurity on only bud, then drained with clear water；
S3, withers：The only bud drained the water is laid in 1.0-1.5cm thickness on Tan Qing roads, hair-dryer is blown after 0.5-1h again in nature
Spreading for cooling 6-8h under wind, the water content to only bud is down to 55-65%；
S4, is kneaded：Only bud after withering, which is put into kneading machine, to be kneaded, and the time is 20-30min；
S5, temperature controlled fermentation：Only bud after kneading is put into automatic fermenting machine, and fermentation temperature is maintained at 28-32 DEG C, humidity 65-
70%, fermentation duration 4-6 hours；
S6, final roasting：Only bud after fermentation is put into firing machine and carries out final roasting, temperature is 60-70 DEG C, the time is 25-35 minutes；
S7, Titian：Black tea after final roasting is carried out to bake and bank up with earth Titian processing, the temperature for baking and banking up with earth Titian is 100-140 DEG C, bakes and banks up with earth the time
For 2-4h, black tea moisture is controlled between 14-16%；
S8, packaging：Using special black tea leaf tank, sealing preserve is carried out.
2. a kind of processing method of only bud black tea according to claim 1, it is characterised in that during the optimal harvestings of the S1
Between when being the morning 8, and go after disleaf and petiole, the indigo plant or basket of only bud good permeability are contained, and avoid pressure.
3. the processing method of a kind of only bud black tea according to claim 1, it is characterised in that the S3 middle periods bar tiling is thick
Most preferably 1.2cm is spent, hair-dryer blows after 45min spreading for cooling 7 hours under natural wind again, when the water content of only bud is down to 60%, most
To be suitable.
4. the processing method of a kind of only bud black tea according to claim 1, it is characterised in that kneading machine is with light in the S4
Rub plus the empty mode rubbed carries out moulding to only bud, the sky is rubbed not to be pressed operation for kneading machine top device for exerting.
5. the processing method of a kind of only bud black tea according to claim 1, it is characterised in that fermentation temperature is protected in the S5
Hold in 30 DEG C, humidity 68%, fermentation duration 5 hours.
6. the processing method of a kind of only bud black tea according to claim 1, it is characterised in that only after being fermented in the S6
Bud, which is put into firing machine, carries out final roasting, and temperature is 65 DEG C, and the time is 30 minutes.
7. the processing method of a kind of only bud black tea according to claim 1, it is characterised in that red after final roasting in the S6
Tea carries out baking and banking up with earth Titian processing, and the temperature for baking and banking up with earth Titian is 120 DEG C, bakes and banks up with earth the time for 3h, black tea moisture is controlled 15%
Under.
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| CN201710570147.8A CN107232342A (en) | 2017-07-13 | 2017-07-13 | A kind of processing method of only bud black tea |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147516A (en) * | 2007-11-02 | 2008-03-26 | 叶进 | Method for preparing mulberry tea |
| CN102077880A (en) * | 2010-12-15 | 2011-06-01 | 福州市晋安区梅兰春茶叶专业合作社 | Technology for processing black tea by Meizhan and Qilan tea leaves |
| CN103039637A (en) * | 2012-12-31 | 2013-04-17 | 平阳县天韵茶叶有限公司 | Method for processing Congou black tea |
| CN104920682A (en) * | 2015-06-11 | 2015-09-23 | 贵州省湄潭县鑫辉茶业有限公司 | Manufacturing method of summer and autumn granular black tea |
| CN106509284A (en) * | 2017-01-10 | 2017-03-22 | 成都师范学院 | Preparation method for mulberry tea |
-
2017
- 2017-07-13 CN CN201710570147.8A patent/CN107232342A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147516A (en) * | 2007-11-02 | 2008-03-26 | 叶进 | Method for preparing mulberry tea |
| CN102077880A (en) * | 2010-12-15 | 2011-06-01 | 福州市晋安区梅兰春茶叶专业合作社 | Technology for processing black tea by Meizhan and Qilan tea leaves |
| CN103039637A (en) * | 2012-12-31 | 2013-04-17 | 平阳县天韵茶叶有限公司 | Method for processing Congou black tea |
| CN104920682A (en) * | 2015-06-11 | 2015-09-23 | 贵州省湄潭县鑫辉茶业有限公司 | Manufacturing method of summer and autumn granular black tea |
| CN106509284A (en) * | 2017-01-10 | 2017-03-22 | 成都师范学院 | Preparation method for mulberry tea |
Non-Patent Citations (1)
| Title |
|---|
| 吴文渔: "尤溪红茶采制工艺技术", 《福建茶叶》 * |
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Application publication date: 20171010 |