CN107242310A - A kind of single Cong Hongcha preparation method - Google Patents

Abstract

The invention discloses a kind of single Cong Hongcha preparation method, comprise the following steps：A) pick tea-leaves；B) wither, fresh leaf is lost part moisture, leaf withers soft state in atrophy；C) knead, kneaded using machine, first sky rubs 5min, repressurization after the tealeaves barrelling after withering, the repressurization after withering leaf is completely flexible, promotes bar rope tight knot, treats there is tea juice spilling in kneading disk, tea bar tightly after volume, carries out loosening pressure, deblocked, then knead again once；D) ferment, the tea spreading after kneading is placed in fermentation box, spread thickness for 8 10cm, fermentation box is placed in fermenting cellar, temperature control is between 22 DEG C~26 DEG C, and relative humidity is controlled more than 90%；E) dry；The single Cong Hongcha made by the preparation method tealeaves profile is carefully tight, even neat, Wu Run, and endoplasm gives off a strong fragrance with sweet tea flowers and fruits perfume, sweet and tasty mellow, the soup look glow of flavour, and tea residue is soft red even bright.

Description

A kind of single Cong Hongcha preparation method

Technical field

The present invention relates to a kind of preparation method of tealeaves, more particularly to a kind of single Cong Hongcha preparation method.

Background technology

Dan Congcha is the traditional oolong tea processing teas in Chaozhou, and Chaozhou area expanding species area is swift and violent over nearly 10 years, and Dan Cong Tea processing technology very complicated, it is higher to processing place, weather, technical requirements, sometimes because of above reason, cause a large amount of tealeaves to provide Source wastes or makes bad, and black tea belongs to the tealeaves of full fermentation, is the traditional tea product of China, using the leaf of 1 bud 2~3 as raw material, Through withering and kneading, fully oxidized, fermentation indoors is allowed to, processing is finally dried again and is made, main quality feature is " red soup red autumnal leaves ", then existing manufacture craft does not all say the method that Dan Cong is fabricated to black tea.

The content of the invention

The problem of in order to solve existing single clump of single varieties, it is excellent that present invention offer one kind can make high-quality and kind Good single Cong Hongcha preparation method.

To achieve these goals, the technical scheme that provides of the present invention is：A kind of single Cong Hongcha preparation method, including with Lower step：

A) pick tea-leaves, take the fresh tea leaf of the leaf of a bud two or the leaf of a bud three as raw material；

B) wither, fresh leaf is lost part moisture, leaf withers soft state in atrophy；

C) knead, kneaded using machine, first sky rubs 5min after the tealeaves barrelling after withering, and repressurization is waited to wither The completely flexible rear repressurization of leaf, promotes bar rope tight knot, treats there is tea juice spilling in kneading disk, and tea bar tightly after volume, carries out loosening pressure, deblocked, Then knead again once；

D) ferment, the tea spreading after kneading is placed in fermentation box, spread thickness for 8-10cm, fermentation box is placed on fermentation In room, temperature control is between 22 DEG C~26 DEG C, and relative humidity is controlled more than 90%；

E) dry, dried the tealeaves after fermentation by drying unit.

Further, withering in the step b) is withered method using daylight, and the fresh tea leaf that will be plucked is in the sun 20min-30min to be shone, the indoor carry out for being then placed in shady and cool ventilation withers naturally, spread thickness 3cm, temperature control is 20 DEG C~ 30 DEG C, withering time is 12h~20h, during withering, and carries out stirring make conventional green grass or young crops for 2 times~3 times to dark brownish green, and it is blue or green thick to increase stand Spend to 4cm.

Another technical scheme is, withering in the step b) is withered method, the fresh tea that will be plucked using nature Leaf is directly placed into the indoor of shady and cool ventilation and withered, and spreads thickness 3cm, and temperature control is at 20 DEG C~30 DEG C, and withering time is 12h~24h, during withering, carries out stirring make conventional green grass or young crops for 2 times~3 times, and increase the blue or green thickness in stand to 4cm to dark brownish green.

Another technical scheme is, withering in the step b) is withered method using withering trough, and what will be plucked is fresh Tealeaves, which is uniformly spread, to be withered on groove face withering, and leaf-spreading thickness is less than or equal to 12cm in low temperature rainy season, and high temperature is done Dry season is less than or equal to 20cm, and temperature control is at 20 DEG C~30 DEG C, and withering time is 12h~20h.

Further, the drying in the step e) includes drying for the first time and second is dried, wherein drying for the first time Temperature control is at 100~120 DEG C, and leaf-spreading thickness is 1cm, and the time is 20min~25min；Then spreading for cooling is carried out, the time is 30min~40min, finally carries out drying for second, and temperature is 90 DEG C, leaf-spreading thickness 2cm, and the time is 15min~20min.

As preferred technical scheme, being kneaded in the step c) is divided into delicate tea rolling and ordinary tea leaves are kneaded, The time of wherein delicate tea rolling is each 30-35min, and the time that ordinary tea leaves are kneaded is each 45min.

The present invention is relative to the beneficial effect of prior art：The single Cong Hongcha made by the preparation method tea Leaf profile is carefully tight, even neat, Wu Run, and endoplasm gives off a strong fragrance with sweet tea flowers and fruits perfume, sweet and tasty mellow, the soup look glow of flavour, and tea residue is soft red It is even bright.

Embodiment

The embodiment to the present invention is described further below.Herein it should be noted that for these implementations The explanation of mode is used to help understand the present invention, but does not constitute limitation of the invention.In addition, invention described below As long as involved technical characteristic does not constitute conflict and can be just mutually combined each other in each embodiment.

In order to produce a kind of single Cong Hongcha of new varieties, it is necessary to by following steps：

First, pick tea-leaves

The fresh leaf that just extraction has come is the raw material of tea making, and its quality can directly affect tea-making quality, can also influence tea making technology. Obtain excellent product, it has to be noted that the quality of fresh leaf.Because the fresh leaf that good tea must have makees raw material.Obtain Leaf quality, in addition to fertile training management, kind physical features height, illumination power, weather conditions, leaf quality such as plucks tenderness, keeps The freshness of fresh leaf is that have close relationship to tea leaf quality；Therefore, fresh leaf is the basis of tea making raw material.

The leaf picking standard of black tea：Exhibition at the beginning of one bud two, three leaves and equal tenderness to folder leaf, tea making ingredient requirement is tender, equal, It is fresh, net.Different stage plucks various criterion.

Plucking time：Annual spring, summer heat, autumn (winter) each Ji Junke harvestings.Spring tea is before and after the Waking of Insects (3rd solar term) to harvesting, summer before the Beginning of summer Heat tea is plucked before the Summer Solstice to the Autumnal Equinox, and autumn (winter) tea is plucked before Cold Dew to the Beginning of Winter.

Picking method：Based on being plucked into age tea place, adopt to support and take into account.Rainwater leaf, dew leaf etc. are not adopted.

Fresh leaf requirement：Bud-leaf is complete, and color and luster is bud green, uniform.It is its tenderness, evenness, net for the fresh leaf of same lots processed Degree, freshness should be basically identical.Leaf quality be divided into superfine, one-level, two grades.

2nd, wither

It is the first procedure made at the beginning of red bar tea to wither, and it is exactly fresh leaf is lost part moisture to wither, and leaf withers in atrophy Soft state.It not only plays an important role to black tea quality, and is created good conditions for next process.

1. the purpose withered

(1) scatter and disappear part moisture, makes fresh leaf plastid soft, is easy to knead into bar.

(2) scattering with moisture, cytoplasm concentration, enzymatic activity enhancing causes internal various materials to occur different degrees of Chemical change, for formed the distinctive color of black tea lay the foundation.

2. deterioration method

Wither there is withering trough to wither, the several method such as daylight withers, wither naturally, withered preferably, shown with withering trough The main chemical compositions of fresh leaf retain more, and beach wormwood withers time shortening.

In the case where there is sunlight, typically withering to wither with Indoor Natural using outdoor daylight is combined.After leaf picking, Light preferably under weaker sunlight to shine 20min~30min or so, the indoor carry out for being then placed in shady and cool ventilation is withered naturally, is spread Thickness 3cm or so, temperature is typically at 20 DEG C~30 DEG C, and withering time is 12h~20h.During withering, according to dark brownish green change Change situation, make conventional green grass or young crops stir for 2 times~3 times to dark brownish green, and the suitably blue or green thickness in increase stand is to 4cm or so.Appropriateness to be withered, you can Knead.

Indoor Natural withers

It is general to be withered using Indoor Natural in the case of no sunlight.After leaf picking, shady and cool ventilation is directly placed into It is indoor to be withered.Thickness 3cm or so is spread, temperature is typically at 20 DEG C~30 DEG C, and withering time is 12h~24h.Withering Cheng Zhong, according to dark brownish green situation of change, carries out 2 times~3 times and stirs make conventional green grass or young crops to dark brownish green, and the suitably blue or green thickness in increase stand is left to 4cm It is right.Appropriateness to be withered, you can knead.

Withering trough withers

Processing factory with large-scale production condition, preferably uses withering trough to wither.After leaf picking, uniformly spread and withering Withered on groove face.Leaf-spreading thickness is in low temperature rainy season no more than 12cm, and high temperature drying season is no more than 20cm, temperature Degree is general at 20 DEG C~30 DEG C.When temperature is less than 20 DEG C, heating deterioration is preferably carried out.Temperature answers low after first height during heating, cold and hot Alternating, and wind-warm syndrome is no more than 30 DEG C, 15min~30min before inferior lobe, stops heating.When temperature is higher than 30 DEG C, drum need to be only used Blower fan air blast.Withering time is preferably in 12h~20h.

Wither slot structure：It is made up of cell body, air blower, preheating chamber (heating is used) and heating furnace.12~16 meters of cell body length, It is high 80 centimetres, 1.2~1.4 meters of groove width.Bottom land italic rises (i.e. hull bottom shape) so that 1.5~2 degree of oblique line is parallel, the sky of groove tail Between height for groove it is high 1/3 or 2/3.Weaken blast using gradient, strengthen air-flow reflection, make whole bottom land air distribution more equal It is even.Withering trough has simple in construction, and easy to operate, withering time is short, and production efficiency is high, the need for adapting to large-scale production, Do not limited by low temperature overcast and rainy day weather, the advantages of quality of oolong tea is stable.

Operationally mainly grasp temperature, time, leaf-spreading thickness.

1. temperature is typically preferably rested between 20 DEG C~30 DEG C.Such as equipment deficiency, less than 35 DEG C can be brought up in peak period, Production efficiency can be played, prevents fresh leaf from overstocking rotten.It is low after the preferably first height of temperature in heating deterioration.Rainwater leaf is then low, high and low, Finally rouse cold wind 5-10 minutes.

2. time general temperature is at 20 DEG C~30 DEG C, and withering time is 12 hours to 24 hours：Spring tea is preferably at 16 hours To 20 hours, autumn tea was preferably at 12 hours or so.In addition, withering time also with leaf-spreading thickness, turn over the factors such as leaf, fresh leaf character and have Close.

3. leaf-spreading thickness (or stand leaf amount) stand leaf is blocked up, and levels are irregular, and fragrance is very poor；It is excessively thin, blow out in " cavity ", wither Also uneven, utilization rate of equipment and installations is not high.General thickness should be within 20cm, every square metre of 15~16kg.

3. the physic-chemical changes withered

(1) moisture is gradually decreased：Leaf cell is lost turgor state, and the food value of leaf is soft, and leaf area is reduced, typically reduce 1/2~ 1/3, tender leaf reduces more.

(2) leaf weight constantly mitigates.

(3) blade is in wrinkle shape.

(4) original gloss is lost, leaf color switchs to dirty-green by emerald green.

(5) the beach wormwood leaf water content that withers drops to 56% to 60% by 75% or so of original fresh leaf.

(6) leaf smell is by there is green grass gas to switch to have delicate fragrance.

(7) the tender stalk folding of bud-leaf is constantly or most of not easily broken.

4. withering degree

Then performance color and luster is dark green for appropriateness of withering, and the soft wrinkle in blade face, hand is pinched such as cotton, slightly viscous feel, and it is agglomerating to hold blade, vein Petiole is largely rolled over and continuous, the green gas disappearance smelt, and sends delicate fragrance.

Wither deficiency, the leaf water content that withers is higher, while biochemical change is not enough.Tea juice largely flows when causing to knead Lose, be difficult into bar and generation fragment and bud point come off.Thin into tea flavour, fragrance is not mature.

Wither excessively, the leaf water content that withers is on the low side, biochemical change is fierce, produce adverse consequences.When causing to knead not Easily rub tight, fermentation is difficult, color is dark.Low into tea perfume, lightly seasoned, tea residue crow is dark.

3rd, knead

It is the second operation work made at the beginning of single Cong Hongcha to knead.The beginning kneaded, that is, fermentation beginning.Knead and fill Whether divide, not only determine the elongated profile of list Cong Hongcha tight knots, and the quality of influence endoplasm.

1. the purpose one kneaded is to tighten profile, make single Cong Hongcha gross tea after drying that there is the bar rope of tight knot.Two are broken Bad leaf cell tissue, rubs out tea juice and is easy to fermentation, active ingredient dissolves rapidly when brewing, increase millet paste concentration.

2. kneading method at present, all rubbed with machine.Conventional kneading machine has the machines such as 65 types, 55 types, 45 types, 35 types.It is senior Tea preferably uses 35 types, 45 types；In rudimentary tea preferably use 55 types, 65 types.

First sky rubs 5min and adds light pressure again after withering leaf barrelling, appropriate again after withering leaf is completely flexible to aggravate pressure, promotes bar Rope tight knot, treats there is tea juice spilling in kneading disk, and tea bar tightly after volume, carries out loosening pressure, deblocked, then knead again.

GPRS several links when kneading：

(1) typically 2 progress are all divided by several times.

(2) time delicate withering leaf (special, one-level), 30~35 minutes every time (totally 60~70 minutes), general withering leaf (two Level is following) 45 minutes every time, totally 90 minutes.

(3) the different type number of leaf amount is thrown, input withering leaf see the table below 1 every time.

The withering leaf of several conventional kneading machines of table 1 throws leaf amount

(4) pressurization pressurization is very big to rolled twig rate relation, when typically kneading for the first time, only needs the pressure itself of withering leaf, no Repressurization.To kneading repressurization for the second time.Typically all depressurized 5 minutes, repeated with pressurization 10 minutes.

Principle is in pressurization：

1. " weight is light " gradually increased principle.

2. wither and rub again again, gently wither and gently rub.

3. tender leaf is gently rubbed, and old leaf is rubbed again.

3. the degree of kneading kneads appropriate leaf, there is following feature：

(1) bar rope tight knot, rolled twig rate is up to 80~90%.

(2) knead fully, rub that leaf is locally general red or in pistac, leaf cell disorganization is led up to 75-85%.

(3) leaf is rubbed with hand-tight hold, there is tea juice outwards to overflow, posterior lobe of loosing one's grip group does not dissipate, but some viscous hands.

Deficiency is kneaded, bar rope is more loose, leaf cell disorganization leads relatively low, makes fermentation slow or because of difficulty.Into tea smell it is thin, Not mature, tea residue cyanine.Knead excessively, it is short broken to rub leaf profile, tea juice loss is excessive, and quality is also impacted.

4. block-separating and sifting block-separating and sifting, has old tender respectively, dismisses the effect such as agglomerate and radiating, all favourable to profile endoplasm. Locally to produce deblocking machine progress.

4th, ferment

Fermentation utilizes the oxygen in air based under the catalysis of Polyphenols oxidizing ferment, polyphenols is produced one and is The oxidation of row, generates various oxidation products, so as to form the color, smell and taste quality of black tea.Fermentation is to form single clump of black tea quality Key.Though fermentation of black tea effect is begun to from kneading, it need to also be completed in fermentation stage, then drying in time.

1. fermentation purpose

1. strengthen the activity of enzyme, main component in leaf (mainly Polyphenols) is played various chemical changes, tealeaves reddens.

2. green gas is reduced, strong and fragrance (apple is fragrant) is formed, and strengthens millet paste concentration, bitter taste is reduced.

2. fermentation process fermentation box ferments, typically all carried out in ad hoc fermenting cellar, bright outfit air-conditioning, humidifier etc. are set It is standby.Fermenting cellar Yi Mianbei, size is suitable.Door and window dossal curtain, prevents sunlight to enter from direct projection interior.Fermenting cellar is built-in with fermenting frame and hair Ferment box, eight layers of fermenting frame point, each interval 20cm.Fermentation box general a length of 80cm, wide 60cm, high 10cm.Every layer puts how many box.

Leaf-spreading thickness should according to leaf it is old it is tender, knead degree, temperature height depending on.General tender leaf is preferably thin, and old leaf is preferably thick；Summer Autumn tea is preferably thin, and spring tea is preferably thick.Specific leaf-spreading thickness：For 8-10cm.

The length of fermentation time, with leaf it is old it is tender, whole it is broken, knead degree and temperature height is relevant.In temperature 22 DEG C~26 DEG C, relative humidity for more than 90% it is suitable under conditions of, often count from kneading, grasped by Various Seasonal, spring tea 3~5 hours, Summer-autumn tea 2~3 hours.

3. the tealeaves of attenuation degree fermentation appropriateness, green gas disappears, dense ripe apple perfume is sent, leaf color largely reddens (spring tea band yellowish red color, Summer-autumn tea aubergine, tender leaf is bright in colour, uniform, and old leaf color is dark, common red inner general green grass or young crops).

Insufficient fermentation, then fragrance is impure, and with green gas, color and luster is not red.The general green grass or young crops of soup look, tea residue " cyanine ", flavour is not mature；Hair Excessively, then fragrance is low vexed, and the dark red band of color and luster is brown, and soup is dark and turbid for ferment, and tea residue does not work secretly deeply, many " black bars ", and flavour is flat.

In technology grasp, daytime, night was as that need to see tea residue, then deployable to smell based on fragrance to observe based on leaf color It is spread out on flashlight glass and observes.

5th, dry

Drying is to make last procedure at the beginning of single Cong Hongcha.Drying is reasonable, can give full play into the fragrance of tea and enter one Tight knot bar rope is walked, finished product best in quality is obtained.The tealeaves for appropriateness of fermenting, it is necessary to dry, make formed in fermentation process immediately Material be fixed up.

1. the purpose dried

(1) activity of enzyme is prevented, fermentation is terminated, the tea leaf quality for keeping fermentation good.

(2) moisture is evaporated, gross tea is fully dried, prevents from going mouldy, tightens bar rope, is easy to preserve and transports.

(3) volatilize lower boiling green grass gas, further improves fragrance.

2. drying means

(1) mechanical drying black tea drying equipment used, with electric dryer and self-action drying machine, pulls (blinds) formula chain Plate type drying machine.Drying is typically carried out in two times, and spreading for cooling is passed through in centre.Claim for the first time " primary drying for baking " or " just fire "；Second of title " foot Fire " or " multiple fire ".100~120 DEG C of primary drying for baking is quick, and leaf-spreading thickness is 1 cm, and the time is 20min~25min.Primary drying for baking is complete Cheng Houxu spreadings for cooling 30min~40min carries out final firing drying again.Final firing temperature is 90 DEG C or so, leaf-spreading thickness 2cm, and the time is 15min~20min.

3. degree of drying

Dry point " primary drying for baking " and " final firing ".The appropriateness of this two process requires it is different.

Gross fire tea appropriateness feature：Pinched with hand, feel needle-holding hand, but tealeaves is still soft.Stalk folding and it is continuous, leaf color is by red change It is black, i.e. mass dryness fraction very likely.

Final firing tea appropriateness feature：Clutched with hand, feel needle-holding hand, there is husky sound, tealeaves, pulverizable, stalk are pinched with finger Major part fractures, and bar rope tight knot, color and luster Wu Run, tea perfume is strong, and moisture should be 5~7%.

Moisture is higher than 9%, represents that drying is not enough, unfavorable storage, it is easy to go mouldy；Tealeaves may have the smell of burning during less than 4%, The two all should be prevented.

The single Cong Hongcha made by above-mentioned steps, the tealeaves profile made is carefully tight, even neat, Wu Run, endoplasm The band sweet tea flowers and fruits that give off a strong fragrance are fragrant, sweet and tasty mellow, the soup look glow of flavour, and tea residue is soft red even bright.

Embodiments of the present invention are explained in detail above, but the invention is not restricted to described embodiment.It is right For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out many Change, modification, replacement and modification are planted, are still fallen within protection scope of the present invention.

Claims (6)

1. a kind of single Cong Hongcha preparation method, it is characterised in that comprise the following steps：

A) pick tea-leaves, take the fresh tea leaf of the leaf of a bud two or the leaf of a bud three as raw material；

B) wither, fresh leaf is lost part moisture, leaf withers soft state in atrophy；

C) knead, kneaded using machine, first sky rubs 5min after the tealeaves barrelling after withering, and repressurization treats that withering leaf is complete Repressurization after full softness, promotes bar rope tight knot, treats there is tea juice spilling in kneading disk, and tea bar tightly after volume, carries out loosening pressure, deblocked, then Again knead once；

D) ferment, the tea spreading after kneading is placed in fermentation box, spread thickness for 8-10cm, fermentation box is placed on fermenting cellar In, temperature control is between 22 DEG C~26 DEG C, and relative humidity is controlled more than 90%；

E) dry, dried the tealeaves after fermentation by drying unit.

2. preparation method according to claim 1, it is characterised in that：Withering in the step b) is withered using daylight Method, the fresh tea leaf that will be plucked shines 20min-30min in the sun, and the indoor carry out for being then placed in shady and cool ventilation is withered naturally Wither, spread thickness 3cm, temperature control is 20 DEG C~30 DEG C, and withering time is 12h~20h, during withering, to it is dark brownish green enter Row stirs make conventional green grass or young crops for 2 times~3 times, and increases the blue or green thickness in stand to 4cm.

3. preparation method according to claim 1, it is characterised in that：Withering in the step b) is withered using nature Method, the fresh tea leaf that will be plucked is directly placed into the indoor of shady and cool ventilation and withered, and spreads thickness 3cm, temperature control is 20 DEG C~30 DEG C, withering time is 12h~24h, during withering, and carries out stirring make conventional green grass or young crops 2 times~3 times to dark brownish green, and increase stand Blue or green thickness is to 4cm.

4. preparation method according to claim 1, it is characterised in that：Withering in the step b) is withered using withering trough Method, the fresh tea leaf that will be plucked, which is uniformly spread, is withered on groove face withering, and leaf-spreading thickness is less than in low temperature rainy season Or equal to 12cm, high temperature drying season is less than or equal to 20cm, temperature control at 20 DEG C~30 DEG C, withering time be 12h~ 20h。

5. preparation method according to claim 1, it is characterised in that：Drying in the step e) includes drying for the first time Dried with second, wherein first time drying temperature control is at 100~120 DEG C, and leaf-spreading thickness is 1cm, the time be 20min~ 25min；Then spreading for cooling is carried out, the time is 30min~40min, finally carries out second and dries, and temperature is 90 DEG C, leaf-spreading thickness 2cm, the time is 15min~20min.

6. preparation method according to claim 1, it is characterised in that：Kneading in the step c) is divided into delicate tealeaves and rubbed Twist with the fingers and ordinary tea leaves are kneaded, wherein the time of delicate tea rolling is each 30-35min, the time that ordinary tea leaves are kneaded is every Secondary 45min.