CN107242318A - Leaflet kind high theaflavin black kung fu tea preparation method - Google Patents
Leaflet kind high theaflavin black kung fu tea preparation method Download PDFInfo
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- CN107242318A CN107242318A CN201710580280.1A CN201710580280A CN107242318A CN 107242318 A CN107242318 A CN 107242318A CN 201710580280 A CN201710580280 A CN 201710580280A CN 107242318 A CN107242318 A CN 107242318A
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- raw material
- tea
- temperature
- fermentation
- black kung
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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
Abstract
The invention discloses a kind of leaflet kind high theaflavin black kung fu tea preparation method, including step in detail below：Step 1：Leaflet kind fresh tea passes are chosen first as raw material, raw material wither to mediate reason, are withered in raw material and are mediated later stage of reason and raw material progress freezing is withered mediate reason；Step 2：By by freezing wither mediate reason raw material be positioned under normal temperature thaw so that raw material returns to normal soft condition；Step 3：The raw material kneaded is positioned in installation for fermenting and fermented；Step 4：Raw material is taken out after fermentation is finished and is put into high-temperature dryers and carries out high temperature drying.The present invention is separately controlled by the fermentation temperature to fermentation process mid-early stage and middle and later periods and humidity, the overall temperature and humidity in whole fermentation process is enabled more to match the generation for being suitable for theaflavin, so as to improve the content of theaflavin in end product black kung fu tea, the quality of black kung fu tea is significantly improved.
Description
Technical field
The present invention relates to tea preparation field, and in particular to a kind of leaflet kind high theaflavin black kung fu tea preparation side
Method.
Background technology
Black tea is the stub teas of international tea market, accounts for the 80% of teas general trade amount, black tea mainly have broken black tea,
Three kinds of black kung fu tea and souchong, the content of theaflavin is a principal element of black tea quality quality, theaflavin in black tea
The raising of content can effectively lift the generation of theaflavin in the soup look and flavour of black tea, black tea mainly in the process of fermentation
Middle to produce, the generation of theaflavin is that have close relationship, existing black kung fu tea with the temperature, humidity and fermentation time of fermentation
Because fermentation temperature and humidity are basically unchanged always in preparation technology, fermentation process, so that the entirety of theaflavin is raw
It is not very high into efficiency, the theaflavin content of the black kung fu tea of end product is not very high, it is difficult to realize and break through.
The content of the invention
Goal of the invention：In order to overcome the deficiencies in the prior art to prepare high content of theaflavins there is provided one kind
The process of preparing of black kung fu tea.
Technical scheme：To achieve the above object, the present invention provides a kind of leaflet kind high theaflavin black kung fu tea preparation method,
Including step in detail below：
Step 1：Leaflet kind fresh tea passes are chosen first as raw material, and raw material wither to mediate reason, is withered in raw material and mediates reason
Later stage freezing is carried out to raw material wither and mediate reason so that the last water content control of raw material is 63%~75%；
Step 2：By by freezing wither mediate reason raw material be positioned under normal temperature thaw so that raw material returns to normal softness
State, then carries out rolling and modeling to raw material；
Step 3：The raw material kneaded is positioned in installation for fermenting and fermented, the temperature control of earlier fermentation is existed
26 DEG C~32 DEG C, the temperature control for middle and later periods of fermenting is at 20 DEG C~24 DEG C, by the relative humidity control in earlier fermentation installation for fermenting
System controls the relative humidity fermented in middle and later periods installation for fermenting 95%~105% 70%~76%；
Step 4：Raw material is taken out after fermentation is finished and is put into high-temperature dryers and carries out high temperature drying so that water content
3%~5% is reached, last spreading for cooling obtains black kung fu tea finished product.
Further, in the step 1 raw material wither tune total time be 8~10 hours, wherein freezing wither tune time be 2
~4 hours.
Further, in the step 1 freezing of raw material wither tune carried out in household freezer.
Further, raw material is laggard according to 1~3 kilogram every bag of specification progress packing by packing in the step 1
Row withers and mediates reason, so withers and mediates tea blade surface when the mode of reason can prevent from thawing and get damp again excess moisture.
Further, the cryogenic temperature that the tune that withers is freezed in the step 1 is -25 DEG C~-10 DEG C.
Further, the step 2 is to take out to be positioned under normal temperature by the tune leaf that withers in pack to thaw.
Further, the total time fermented in the step 3 is 1 hour, and the duration of earlier fermentation is 0.3 hour,
The duration of fermentation middle and later periods is 0.7 hour.
Beneficial effect：The present invention compared with prior art, passes through the fermentation temperature to fermentation process mid-early stage and middle and later periods
With being separately controlled for humidity so that the overall temperature and humidity in whole fermentation process, which can be matched more, is suitable for theaflavin
Generation, solve theaflavin in the fermentation process of traditional fixed temperature and humidity overall formation efficiency it is low the problem of, from
And the content of theaflavin in end product black kung fu tea is improved, the quality of black kung fu tea is significantly improved.
Embodiment
With reference to specific embodiment, the present invention is furture elucidated, it should be understood that these embodiments are merely to illustrate the present invention
Rather than limitation the scope of the present invention, after the present invention has been read, various equivalences of the those skilled in the art to the present invention
The modification of form falls within the application appended claims limited range.
Embodiment 1：
Leaflet kind high theaflavin black kung fu tea preparation method, including step in detail below：
Step 1：Leaflet kind fresh tea passes are chosen first as raw material, by raw material by packing the specification according to 1 kilogram every bag
Carry out withering and mediating reason after being dispensed, after reason being mediated by withering 6 hours, raw material is positioned over progress freezing in household freezer and withered tune
Processing, the time for freezing the tune that withers is set as 2 hours, and the temperature for freezing the tune that withers is set on household freezer as -25 DEG C, to be frozen to wither
Tune terminates, and raw material is taken out out of household freezer, and the water content for being now measured to raw material is 65%；
Step 2：The raw material for mediating reason that will be withered by freezing takes out from pack is positioned under normal temperature defrosting so that raw material is extensive
Normal soft condition is arrived again, and rolling and modeling then is carried out to raw material；
Step 3：The raw material kneaded is positioned in installation for fermenting and fermented, the time of fermentation is 1 hour, will be fermented
During 0~0.3 hour in temperature control at 26 DEG C, the temperature control in 0.3~1 hour in fermentation process is 20
DEG C, the relative humidity in installation for fermenting in 0~0.3 hour in fermentation process is controlled 70%, by 0.3 in fermentation process
Relative humidity in~1 hour in installation for fermenting is controlled 95%；
Step 4：After fermentation is finished from installation for fermenting take out raw material and be put into high-temperature dryers carry out high temperature do
It is dry so that water content reaches 3%, and last spreading for cooling obtains black kung fu tea finished product.
Embodiment 2：
Leaflet kind high theaflavin black kung fu tea preparation method, including step in detail below：
Step 1：Leaflet kind fresh tea passes are chosen first as raw material, by raw material by packing the specification according to 3 kilograms every bag
Carry out withering and mediating reason after being dispensed, after reason being mediated by withering 6 hours, raw material is positioned over progress freezing in household freezer and withered tune
Processing, the time for freezing the tune that withers is set as 4 hours, and the temperature for freezing the tune that withers is set on household freezer as -10 DEG C, to be frozen to wither
Tune terminates, and raw material is taken out out of household freezer, and the water content for being now measured to raw material is 75%；
Step 2：The raw material for mediating reason that will be withered by freezing takes out from pack is positioned under normal temperature defrosting so that raw material is extensive
Normal soft condition is arrived again, and rolling and modeling then is carried out to raw material；
Step 3：The raw material kneaded is positioned in installation for fermenting and fermented, the time of fermentation is 1 hour, will be fermented
During 0~0.3 hour in temperature control at 32 DEG C, the temperature control in 0.3~1 hour in fermentation process is 24
DEG C, the relative humidity in installation for fermenting in 0~0.3 hour in fermentation process is controlled 76%, by 0.3 in fermentation process
Relative humidity in~1 hour in installation for fermenting is controlled 105%；
Step 4：After fermentation is finished from installation for fermenting take out raw material and be put into high-temperature dryers carry out high temperature do
It is dry so that water content reaches 5%, and last spreading for cooling obtains black kung fu tea finished product.
Embodiment 3：
Leaflet kind high theaflavin black kung fu tea preparation method, including step in detail below：
Step 1：Leaflet kind fresh tea passes are chosen first as raw material, by raw material by packing the specification according to 2 kilograms every bag
Carry out withering and mediating reason after being dispensed, after reason being mediated by withering 7 hours, raw material is positioned over progress freezing in household freezer and withered tune
Processing, the time for freezing the tune that withers is set as 3 hours, and the temperature for freezing the tune that withers is set on household freezer as -15 DEG C, to be frozen to wither
Tune terminates, and raw material is taken out out of household freezer, and the water content for being now measured to raw material is 70%；
Step 2：The raw material for mediating reason that will be withered by freezing takes out from pack is positioned under normal temperature defrosting so that raw material is extensive
Normal soft condition is arrived again, and rolling and modeling then is carried out to raw material；
Step 3：The raw material kneaded is positioned in installation for fermenting and fermented, the time of fermentation is 1 hour, will be fermented
During 0~0.3 hour in temperature control at 30 DEG C, the temperature control in 0.3~1 hour in fermentation process is 22
DEG C, the relative humidity in installation for fermenting in 0~0.3 hour in fermentation process is controlled 73%, by 0.3 in fermentation process
Relative humidity in~1 hour in installation for fermenting is controlled 100%；
Step 4：After fermentation is finished from installation for fermenting take out raw material and be put into high-temperature dryers carry out high temperature do
It is dry so that water content reaches 4%, and last spreading for cooling obtains black kung fu tea finished product.
Claims (7)
1. leaflet kind high theaflavin black kung fu tea preparation method, it is characterised in that：Including step in detail below：
Step 1：Leaflet kind fresh tea passes are chosen first as raw material, raw material wither to mediate reason, after raw material withers and mediates reason
Phase withers to raw material progress freezing mediates reason so that the last water content control of raw material is 63%~75%；
Step 2：The raw material of mediating reason of being withered by freezing, which is positioned under normal temperature, to thaw so that raw material returns to normal soft shape
State, then carries out rolling and modeling to raw material；
Step 3：The raw material kneaded is positioned in installation for fermenting and fermented, by the temperature control of earlier fermentation 26 DEG C~
32 DEG C, the temperature control for middle and later periods of fermenting exists the relative humidity control in earlier fermentation installation for fermenting at 20 DEG C~24 DEG C
70%~76%, the relative humidity fermented in middle and later periods installation for fermenting is controlled 95%~105%；
Step 4：Raw material is taken out after fermentation is finished and is put into high-temperature dryers and carries out high temperature drying so that water content reaches
3%~5%, last spreading for cooling obtains black kung fu tea finished product.
2. leaflet kind high theaflavin black kung fu tea preparation method according to claim 1, it is characterised in that：The step 1
Middle raw material wither tune total time be 8~10 hours, wherein freezing wither tune time be 2~4 hours.
3. leaflet kind high theaflavin black kung fu tea preparation method according to claim 1 or 2, it is characterised in that：The step
The freezing of raw material is withered to adjust and carried out in household freezer in rapid 1.
4. leaflet kind high theaflavin black kung fu tea preparation method according to claim 1 or 2, it is characterised in that：The step
In rapid 1 raw material be by pack dispensed according to 1~3 kilogram every bag of specification after wither and mediate reason.
5. leaflet kind high theaflavin black kung fu tea preparation method according to claim 1 or 2, it is characterised in that：The step
The cryogenic temperature that the tune that withers is freezed in rapid 1 is -25 DEG C~-10 DEG C.
6. leaflet kind high theaflavin black kung fu tea preparation method according to claim 4, it is characterised in that：The step 2
It is to take out to be positioned under normal temperature by the tune leaf that withers in pack to thaw.
7. leaflet kind high theaflavin black kung fu tea preparation method according to claim 1, it is characterised in that：The step 3
The total time of middle fermentation is 1 hour, and the duration of earlier fermentation is 0.3 hour, and the duration of fermentation middle and later periods is small for 0.7
When.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580280.1A CN107242318A (en) | 2017-07-17 | 2017-07-17 | Leaflet kind high theaflavin black kung fu tea preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580280.1A CN107242318A (en) | 2017-07-17 | 2017-07-17 | Leaflet kind high theaflavin black kung fu tea preparation method |
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| CN107242318A true CN107242318A (en) | 2017-10-13 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729807A (en) * | 2004-08-06 | 2006-02-08 | 福建农林大学 | Process for preparing keemun black tea with highly concentrated theaflavin and thearubigins |
| CN102771585A (en) * | 2012-08-17 | 2012-11-14 | 平月茶业（福建）有限公司 | Constant-humidity varying-temperature fermentation method for congou black tea |
| CN103330015A (en) * | 2013-06-01 | 2013-10-02 | 黄山市诚泰有机茶有限公司 | Preparation method for black tea |
| CN104605043A (en) * | 2015-01-28 | 2015-05-13 | 成都市碧涛茶业有限公司 | Preparation method of strip-shaped black tea |
| CN104605044A (en) * | 2015-02-06 | 2015-05-13 | 中国农业科学院茶叶研究所 | Oxygen-fed temperature-humidity-changing fermentation method for Congou black tea |
-
2017
- 2017-07-17 CN CN201710580280.1A patent/CN107242318A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729807A (en) * | 2004-08-06 | 2006-02-08 | 福建农林大学 | Process for preparing keemun black tea with highly concentrated theaflavin and thearubigins |
| CN102771585A (en) * | 2012-08-17 | 2012-11-14 | 平月茶业（福建）有限公司 | Constant-humidity varying-temperature fermentation method for congou black tea |
| CN103330015A (en) * | 2013-06-01 | 2013-10-02 | 黄山市诚泰有机茶有限公司 | Preparation method for black tea |
| CN104605043A (en) * | 2015-01-28 | 2015-05-13 | 成都市碧涛茶业有限公司 | Preparation method of strip-shaped black tea |
| CN104605044A (en) * | 2015-02-06 | 2015-05-13 | 中国农业科学院茶叶研究所 | Oxygen-fed temperature-humidity-changing fermentation method for Congou black tea |
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Application publication date: 20171013 |
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