CN107279333A - A kind of manufacture craft of sweet osmanthus scented black tea - Google Patents

A kind of manufacture craft of sweet osmanthus scented black tea Download PDF

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Publication number
CN107279333A
CN107279333A CN201710605172.5A CN201710605172A CN107279333A CN 107279333 A CN107279333 A CN 107279333A CN 201710605172 A CN201710605172 A CN 201710605172A CN 107279333 A CN107279333 A CN 107279333A
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China
Prior art keywords
tealeaves
tea
bakings
temperature
calico
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CN201710605172.5A
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Chinese (zh)
Inventor
张洪英
李�浩
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Guizhou Province Shiqian Rock Moss Ecological Tea Co Ltd
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Guizhou Province Shiqian Rock Moss Ecological Tea Co Ltd
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Priority to CN201710605172.5A priority Critical patent/CN107279333A/en
Publication of CN107279333A publication Critical patent/CN107279333A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/08Oxidation; Fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/12Rolling or shredding tea leaves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/40Tea flavour; Tea oil; Flavouring of tea or tea extract

Abstract

The invention provides a kind of manufacture craft of sweet osmanthus scented black tea, the technique uses tongue tea and sweet osmanthus for raw material, by it is dark brownish green, wither, knead, ferment, bakee for the first time, multiple bakings, three bakings, spontaneous fermentation, four bakings, five bakings, Titian, 12 steps preparation sweet osmanthus scented black teas of finished product, it is especially suitable for being made black tea by spreading the leaves on withering racks to dry with tongue tea, rationally, the sweet osmanthus scented black tea of production is in good taste, aromatic flavour, quality are excellent for sweet osmanthus scented black tea manufacture craft of the present invention.

Description

A kind of manufacture craft of sweet osmanthus scented black tea
Technical field
The present invention relates to tea making technology field, and in particular to a kind of manufacture craft of sweet osmanthus scented black tea.
Technical background
One of tongue tea, the sexual colony's kind of tea tree, also known as tongue tea, originate in Guizhou Province Shiqian County, Meitan County.Main distribution Theanine content is high in Wujiang River Basin on the south old folktea, tongue tea, rich in the chemistry beneficial to human body such as zinc, selenium, potassium Element, black tea belongs to full fermentation teas, be using the bud-leaf of tea tree as raw material, by withering, kneading and (cut), fermentation, dry etc. allusion quotation Type technical process is refined to be formed.Because its dry tea color and luster and the millet paste brewed are using red as homophony, therefore named black tea.Black tea colorant has Good bioactivity:Such as remove internal free radical and suppress the generation of internal active oxygen radical, it is disease-resistant with antibacterial Cytotoxic activity, moreover it is possible to pre- anti-cancer, radiation proof, prevention of cardiovascular disease etc..Domestic black tea development in nearly 5 years is very fast, black tea production Amount continues to increase.
With the propagation and development of Chinese tea culture, black tea due to its adjustment effect good to function of human body increasingly by To liking for people, also ground with the mouthfeel and fragrance that increase black tea for the fragrance of a flower such as sweet osmanthus, rose are added in black tea Study carefully, but tongue tea adds the fragrance rare research at present of sweet osmanthus, flower as the special product of Shiqian during it is fabricated to black tea The manufacture craft of pekoe has and its important effect for the quality of black tea, how sweet osmanthus fragrance is organically incorporated into black tea In and sweet osmanthus scented black tea manufacture craft how to optimize it is particularly important to improve the quality of black tea.
The content of the invention
The present invention is solves above-mentioned deficiency of the prior art, and there is provided one for progress inventive improvements in existing technology Plant the manufacture craft of sweet osmanthus scented black tea.
Specifically, the invention provides a kind of manufacture craft of sweet osmanthus scented black tea, including it is dark brownish green, wither, knead, fermenting, just Secondary baking, multiple baking, three bakings, spontaneous fermentation, four bakings, five bakings, Titian, 12 steps of finished product.
Further, the manufacture craft of sweet osmanthus scented black tea, comprises the following steps:
(1) it is dark brownish green:From the fresh fresh leaf of tongue tea for sending sprouting then;
(2) wither:Take fresh leaf to tile to special solarization of withering uniformly to spread out, carrying out daylight using soft sunlight in morning withers Wither, wither 2-3 hours, assail the nostrils flowery odour and tealeaves softness can be smelled to tealeaves, will not be broken with the soft tea bar of hand;
(3) knead:Take daylight wither after it is dark brownish green be positioned over shady place natural cooling, then be positioned in kneading machine, by tea Green grass or young crops is gently rubbed, and kneads 20-50min, is broken to dark brownish green outer wall, and tealeaves bar shaped is molded slightly;
(4) ferment:While tea rolling, the temperature in fermenting cellar is promoted to using smokeless pine carbon is lighted 60-70 DEG C, and after the completion of placing on fire kettle clean water manufacture vapor, tea rolling, tealeaves is fitted into large bamboo or wicker basket, use Tealeaves surface is positioned over after the calico moistening of clean hygiene, then is placed on being fermented in fermenting cellar, fermentation time is 3-4 Hour, to tealeaves outside it is red interior green;
(5) it is first to bakee:The pine carbon that a basin lights smoke smell free, 70-90 DEG C of fire temperature, upper berth is placed below in special baking cage If one layer of clean calico, the tealeaves after the completion of fermentation is positioned on calico, it is to avoid directly contact charcoal fire high temperature, recycle artificial Broken height is not thrown and stirs tealeaves, 20-40min;
(6) it is multiple to dry:By just drying the tealeaves natural cooling completed, special baking cage is placed below a basin and lights smoke smell free Pine carbon, fire temperature 70-90 DEG C, it is upper laying one layer of clean calico, the tealeaves after the completion of fermentation is positioned on calico, it is to avoid directly Charcoal fire high temperature is contacted, recycles artificial not broken height to throw and stirs tealeaves, 5-25min once, is dried 2-3 again after natural cooling It is secondary, it is positioned over dustpan after tea baking is done to 8 one-tenth and uniformly spreads out, clean hygiene byssus is laid on tealeaves, is put to second day Bakeed again;
(7) three bakings:The tealeaves of multiple baking is positioned in baking cage and bakeed again, fresh sweet osmanthus is positioned over tealeaves It is lower to be separated with the calico of clean hygiene, calico is covered on baking cage, 45-55 DEG C of fire temperature is kept, bakees to 9 layers and do;
(8) spontaneous fermentation:9 one-tenth stem teas after three bakings are positioned in the room of clean hygiene, air drying from wall Liftoff storage carries out spontaneous fermentation, month time 1-2, keeps 18-26 DEG C of indoor temperature, humidity 50-60%, it is to avoid tealeaves makes moist;
(9) four bakings:Tealeaves after spontaneous fermentation carries out bakeing 1-2 times according to three baking process in step (7), Tea baking is to absolutely dry;
(10) five bakings:The tealeaves of four bakings places the 2-3 months, is carried out according to three baking process in step (7) 1-2 baking;
(11) Titian:Charcoal fire temperature is promoted to 85-95 DEG C, high temperature Titian, time 10-20min is carried out;
(12) finished product:Packaging.
It is preferred that, sweet osmanthus scented black tea manufacture craft comprises the following steps:
(1) it is dark brownish green:From the fresh fresh leaf of tongue tea for sending sprouting then;
(2) wither:Take fresh leaf to tile to special solarization of withering uniformly to spread out, carrying out daylight using soft sunlight in morning withers Wither, wither 2.5 hours, assail the nostrils flowery odour and tealeaves softness can be smelled to tealeaves, will not be broken with the soft tea bar of hand;
(3) knead:Take daylight wither after it is dark brownish green be positioned over shady place natural cooling, then be positioned in kneading machine, by tea Green grass or young crops is gently rubbed, and kneads 30min, is broken to dark brownish green outer wall, and tealeaves bar shaped is molded slightly;
(4) ferment:While tea rolling, 65 are promoted to using smokeless pine carbon is lighted by the temperature in fermenting cellar DEG C, and after the completion of placing on fire kettle clean water manufacture vapor, tea rolling, tealeaves is fitted into large bamboo or wicker basket, with clean Tealeaves surface is positioned over after the calico moistening of health, then is placed on being fermented in fermenting cellar, fermentation time is 3.5 small When, to tealeaves outside it is red interior green;
(5) it is first to bakee:The pine carbon that a basin lights smoke smell free, 80 DEG C of fire temperature, upper laying is placed below in special baking cage One layer of clean calico, the tealeaves after the completion of fermentation is positioned on calico, it is to avoid directly contact charcoal fire high temperature, is recycled manually not Broken height is thrown and stirs tealeaves, 30min;
(6) it is multiple to dry:By just drying the tealeaves natural cooling completed, special baking cage is placed below a basin and lights smoke smell free Pine carbon, 80 DEG C of fire temperature, one layer of clean calico of upper laying be positioned over the tealeaves after the completion of fermentation on calico, it is to avoid direct Charcoal fire high temperature is contacted, recycles artificial not broken height to throw and stirs tealeaves, 15min once, is dried 3 times again after natural cooling, by tea Leaf bakee to 8 one-tenth it is dry after be positioned over dustpan and uniformly spread out, clean hygiene byssus is laid on tealeaves, puts to second day and carries out again Bakee;
(7) three bakings:The tealeaves of multiple baking is positioned in baking cage and bakeed again, fresh sweet osmanthus is positioned over tealeaves It is lower to be separated with the calico of clean hygiene, calico is covered on baking cage, 50 DEG C of fire temperature is kept, bakees to 9 layers and do;
(8) spontaneous fermentation:9 one-tenth stem teas after three bakings are positioned in the room of clean hygiene, air drying from wall Liftoff storage carries out spontaneous fermentation, in January time, keeps 22 DEG C of indoor temperature, humidity 55%, it is to avoid tealeaves makes moist;
(9) four bakings:Tealeaves after spontaneous fermentation carries out bakeing 2 times according to three baking process in step (7), tea Leaf is bakeed to absolutely dry;
(10) five bakings:The tealeaves of four bakings is placed 2 months, is carried out 2 times according to three baking process in step (7) Bakee;
(11) Titian:Charcoal fire temperature is promoted to 90 DEG C, high temperature Titian, time 15min is carried out;
(12) finished product:Packaging.
Further, tealeaves uniformly spreads thickness out for 0.5-1cm in described step (2).
Further, tealeaves uniformly spreads thickness out for 1-2cm in described step (6).
Further, in described step (7) sweet osmanthus and the mass ratio of tealeaves is 1:6-8.
Further, in described step (7) sweet osmanthus and the mass ratio of tealeaves is 1:7.
The principle of the invention and have the beneficial effect that:
The present invention use tongue tea and sweet osmanthus for raw material, by it is dark brownish green, wither, knead, ferment, bakee for the first time, again baking, three times Baking, spontaneous fermentation, four bakings, five bakings, Titian, 12 steps of finished product prepare sweet osmanthus scented black tea, and tongue tea mouthfeel is pure and fresh, Aftertaste is sweet, has incorporated after the fragrance of sweet osmanthus that its fragrance is stronger, and mouthfeel has more local flavor;Wither and adopt in manufacture craft of the present invention Withered with daylight, daylight, which withers, can promote fresh leaf photosynthesis, so that the aromatic substance in tealeaves is more easy to give out;The work kneaded With being one-step forming at the beginning of making tealeaves, while improve the concentration of tealeaves color, and promoted by destroying leaf cell a series of The generation of chemical reaction, so as to be prepared for the fermentation of next step;The essence of fermentation of black tea process is to make script in tealeaves colourless Polyphenols, in the presence of Polyphenols oxidizing ferment, form red oxypolymer -- black tea colorant;Black tea colorant A part can be dissolved in the water, therefore can form the millet paste of red, and another part is then still remained in blade, forms red Tea residue;Just baking purpose, which is mainly, is quickly leaked water;The manufacture craft of sweet osmanthus scented black tea of the present invention is using five bakings, at three times Spontaneous fermentation is taken after fresh sweet osmanthus, baking are added in baking, allows the delicate fragrance of fresh sweet osmanthus to be sufficiently dissolved into tealeaves, five times Baking process, it is ensured that the quality of tealeaves, produces the more excellent sweet osmanthus scented black tea of quality;In summary, the present invention is using tongue tea, osmanthus Flower makes sweet osmanthus scented black tea, and rationally, the sweet osmanthus scented black tea of production is in good taste, aromatic flavour, quality are excellent for manufacture craft.
Beneficial effect of the present invention is investigated:
The present invention is investigated to the manufacture craft parameter of sweet osmanthus scented black tea, for the selection of daylight withering time, application People's discovery time is long, and blade edge is stiff, flavour is thin, and the time is too short, then the fragranced of tea is excessively light, tea residue is imperfect, because This determination withering time is 2-3 hours, for the selection of time of kneading, and applicant determines 20-50min the most by the way that research is final Properly, the sweet osmanthus scented black tea produced is best in quality, for fermentation, and 60-70 DEG C of indoor temperature of selection, fermentation time are 3-4 hours The sweet osmanthus scented black tea of production is best in quality, is fermented for tongue tea, and temperature is too high, overlong time, and Polyphenols aoxidizes excessively violent, tea perfume Low lightly seasoned, soup look tea residue is dark, if temperature on the contrary is too low, the time is too short, then oxidation reaction is slow, and fermentation is difficult to, for the first time It is 70-90 DEG C to bakee and dry temperature again, and tea leaf quality is optimal at this temperature, and three bakings add sweet osmanthus, and temperature is 45- 55 DEG C the most suitable, and temperature is too low, and black tea sweet osmanthus fragrance is excessively light, and temperature is too high, then flavour is thin, soup look is not good, three bakings Carry out scheduling to last the spontaneous fermentation of the 1-2 months afterwards, can make that black tea sweet osmanthus fragrance is stronger, fragrance Gao Tian, flavour are fresh dense, four times, Bakee that further to secure tealeaves distinctive fragrant and sweet for five times, it is 85-95 DEG C, time 10-20min, tealeaves soup to set Titian temperature Color glow, fragrance are high, persistently vibrant, and Titian temperature is too low, and the time is too short, then fragrance is low and fragrant and sweet not lasting, Titian temperature It is too high, overlong time, then Appearance color is withered, soup look is red secretly, fragrance is thin with coke taste (fiery taste), flavour, in summary, The present invention, which passes through, to be investigated, and the technological parameter that final determination is adapted to tongue tea making sweet osmanthus scented black tea is:Withering time is 2-3 hours, is rubbed Sth. made by twisting time 20-50min, 60-70 DEG C of indoor temperature of fermentation, time are 3-4 hours, and it is 70-90 to bakee for the first time and dry temperature again DEG C, it is 45-55 DEG C to bakee for three times and to add sweet osmanthus, temperature, schedule to last the spontaneous fermentation of the 1-2 months, four times, five after bakeing for three times Secondary to bakee, Titian temperature is 85-95 DEG C, time 10-20min, and tongue tea is especially suitable for above manufacture craft and makes sweet osmanthus scented black tea, Quality of finished is excellent.
Experiment 1:Contrast experiment
Test method and packet
Test group 1:The sweet osmanthus scented black tea as made from raw material of the present invention and method;
Test group 2:According to black tea with flower fragrance made from CN201611087852.4;
Test group 3:According to sweet osmanthus pekoe made from CN201610033442.5;
The sensory review of each test group is carried out with reference to congou tea standard GB/T/T13738.2-2008, comment and scoring It is combined.Total score is 100 points, wherein profile 25%, soup look 10%, fragrance 25%, flavour 30%, tea residue 10%, flat with weighting Equal legally constituted authority meter total score.
Result of the test
Soup look (10%) Fragrance (25%) Flavour (30%) Tea residue (10%) Total score
Test group 1 Glow Fragrance of a flower band is fragrant and sweet, invigorating The sweet tea fragrance of a flower, alcohol is felt well It is red even, it is bright 96.0
Test group 2 It is red, slightly secretly It is slightly vexed, it is fragrant low It is slightly thin, it is malaise It is red even deficient bright 89.0
Test group 3 Shang Hong, it is bright There is the fragrance of a flower, it is slightly lower It is dense, micro-puckery Shang Hong, green grass or young crops 88.5
It can be seen that from upper table, sweet osmanthus scented black tea produced by the present invention is compared compared with test group 2 with test group 3, its quality is more excellent.
Embodiment
Embodiment 1:The making of sweet osmanthus scented black tea
(1) it is dark brownish green:From the fresh fresh leaf of tongue tea for sending sprouting then;
(2) wither:Take fresh leaf to tile to special solarization of withering uniformly to spread out, tealeaves uniformly spreads thickness out for 0.5cm, utilizes Soft sunlight carried out daylight and withered morning, withered 2 hours, can be smelled to tealeaves assail the nostrils flowery odour and tealeaves it is soft, it is light with hand Soft tea bar will not break;
(3) knead:Take daylight wither after it is dark brownish green be positioned over shady place natural cooling, then be positioned in kneading machine, by tea Green grass or young crops is gently rubbed, and kneads 20min, is broken to dark brownish green outer wall, and tealeaves bar shaped is molded slightly;
(4) ferment:While tea rolling, 60 are promoted to using smokeless pine carbon is lighted by the temperature in fermenting cellar DEG C, and after the completion of placing on fire kettle clean water manufacture vapor, tea rolling, tealeaves is fitted into large bamboo or wicker basket, with clean Tealeaves surface is positioned over after the calico moistening of health, then is placed on being fermented in fermenting cellar, fermentation time is 3 hours, It is red interior green outside to tealeaves;
(5) it is first to bakee:The pine carbon that a basin lights smoke smell free, 70 DEG C of fire temperature, upper laying is placed below in special baking cage One layer of clean calico, the tealeaves after the completion of fermentation is positioned on calico, it is to avoid directly contact charcoal fire high temperature, is recycled manually not Broken height is thrown and stirs tealeaves, 20min;
(6) it is multiple to dry:By just drying the tealeaves natural cooling completed, special baking cage is placed below a basin and lights smoke smell free Pine carbon, 70 DEG C of fire temperature, one layer of clean calico of upper laying be positioned over the tealeaves after the completion of fermentation on calico, it is to avoid direct Charcoal fire high temperature is contacted, recycles artificial not broken height to throw and stirs tealeaves, 5min once, is dried 2 times again after natural cooling, by tealeaves Baking is positioned over dustpan after being done to 8 one-tenth and uniformly spread out, and tealeaves uniformly spreads thickness out for 1cm, and the white cotton of clean hygiene is laid on tealeaves Cloth, puts to second day and is bakeed again;
(7) three bakings:The tealeaves of multiple baking is positioned in baking cage and bakeed again, fresh sweet osmanthus is positioned over tealeaves Lower to be separated with the calico of clean hygiene, the mass ratio of sweet osmanthus and tealeaves is 1:7, bakee and calico is covered on cage, keep 45 DEG C of fire temperature, Bakee to 9 layers and do;
(8) spontaneous fermentation:9 one-tenth stem teas after three bakings are positioned in the room of clean hygiene, air drying from wall Liftoff storage carries out spontaneous fermentation, month time 1-2, keeps 22 DEG C of indoor temperature, humidity 50%, it is to avoid tealeaves makes moist;
(9) four bakings:Tealeaves after spontaneous fermentation carries out bakeing 1 time according to three baking process in step (7), tea Leaf is bakeed to absolutely dry;
(10) five bakings:The tealeaves of four bakings is placed 2 months, is carried out 1 time according to three baking process in step (7) Bakee;
(11) Titian:Charcoal fire temperature is promoted to 85 DEG C, high temperature Titian, time 10min is carried out;
(12) finished product:Packaging.
Embodiment 2:The making of sweet osmanthus scented black tea
(1) it is dark brownish green:From the fresh fresh leaf of tongue tea for sending sprouting then;
(2) wither:Take fresh leaf to tile to special solarization of withering uniformly to spread out, tealeaves uniformly spreads thickness out for 0.8cm, utilizes Soft sunlight carried out daylight and withered morning, withered 2.5 hours, can be smelled to tealeaves assail the nostrils flowery odour and tealeaves it is soft, use hand Soft tea bar will not break;
(3) knead:Take daylight wither after it is dark brownish green be positioned over shady place natural cooling, then be positioned in kneading machine, by tea Green grass or young crops is gently rubbed, and kneads 30min, is broken to dark brownish green outer wall, and tealeaves bar shaped is molded slightly;
(4) ferment:While tea rolling, 65 are promoted to using smokeless pine carbon is lighted by the temperature in fermenting cellar DEG C, and after the completion of placing on fire kettle clean water manufacture vapor, tea rolling, tealeaves is fitted into large bamboo or wicker basket, with clean Tealeaves surface is positioned over after the calico moistening of health, then is placed on being fermented in fermenting cellar, fermentation time is 3.5 small When, to tealeaves outside it is red interior green;
(5) it is first to bakee:The pine carbon that a basin lights smoke smell free, 80 DEG C of fire temperature, upper laying is placed below in special baking cage One layer of clean calico, the tealeaves after the completion of fermentation is positioned on calico, it is to avoid directly contact charcoal fire high temperature, is recycled manually not Broken height is thrown and stirs tealeaves, 30min;
(6) it is multiple to dry:By just drying the tealeaves natural cooling completed, special baking cage is placed below a basin and lights smoke smell free Pine carbon, 80 DEG C of fire temperature, one layer of clean calico of upper laying be positioned over the tealeaves after the completion of fermentation on calico, it is to avoid direct Charcoal fire high temperature is contacted, recycles artificial not broken height to throw and stirs tealeaves, 15min once, is dried 3 times again after natural cooling, by tea Leaf bakee to 8 one-tenth it is dry after be positioned over dustpan and uniformly spread out, tealeaves uniformly spreads thickness out for 1.5cm, and clean hygiene is laid on tealeaves Byssus, puts to second day and is bakeed again;
(7) three bakings:The tealeaves of multiple baking is positioned in baking cage and bakeed again, fresh sweet osmanthus is positioned over tealeaves Lower to be separated with the calico of clean hygiene, the mass ratio of sweet osmanthus and tealeaves is 1:7, bakee and calico is covered on cage, keep 50 DEG C of fire temperature, Bakee to 9 layers and do;
(8) spontaneous fermentation:9 one-tenth stem teas after three bakings are positioned in the room of clean hygiene, air drying from wall Liftoff storage carries out spontaneous fermentation, in January time, keeps 22 DEG C of indoor temperature, humidity 55%, it is to avoid tealeaves makes moist;
(9) four bakings:Tealeaves after spontaneous fermentation carries out bakeing 2 times according to three baking process in step (7), tea Leaf is bakeed to absolutely dry;
(10) five bakings:The tealeaves of four bakings is placed 2 months, is carried out 2 times according to three baking process in step (7) Bakee;
(11) Titian:Charcoal fire temperature is promoted to 90 DEG C, high temperature Titian, time 15min is carried out;
(12) finished product:Packaging.
Embodiment 3:The making of sweet osmanthus scented black tea
(1) it is dark brownish green:From the fresh fresh leaf of tongue tea for sending sprouting then;
(2) wither:Take fresh leaf to tile to special solarization of withering uniformly to spread out, tealeaves uniformly spreads thickness out for 1cm, utilizes morning Upper soft sunlight carries out daylight and withered, and withers 3 hours, and assail the nostrils flowery odour and tealeaves softness can be smelled to tealeaves, soft with hand Tea bar will not break;
(3) knead:Take daylight wither after it is dark brownish green be positioned over shady place natural cooling, then be positioned in kneading machine, by tea Green grass or young crops is gently rubbed, and kneads 50min, is broken to dark brownish green outer wall, and tealeaves bar shaped is molded slightly;
(4) ferment:While tea rolling, 70 are promoted to using smokeless pine carbon is lighted by the temperature in fermenting cellar DEG C, and after the completion of placing on fire kettle clean water manufacture vapor, tea rolling, tealeaves is fitted into large bamboo or wicker basket, with clean Tealeaves surface is positioned over after the calico moistening of health, then is placed on being fermented in fermenting cellar, fermentation time is 4 hours, It is red interior green outside to tealeaves;
(5) it is first to bakee:The pine carbon that a basin lights smoke smell free, 90 DEG C of fire temperature, upper laying is placed below in special baking cage One layer of clean calico, the tealeaves after the completion of fermentation is positioned on calico, it is to avoid directly contact charcoal fire high temperature, is recycled manually not Broken height is thrown and stirs tealeaves, 40min;
(6) it is multiple to dry:By just drying the tealeaves natural cooling completed, special baking cage is placed below a basin and lights smoke smell free Pine carbon, 90 DEG C of fire temperature, one layer of clean calico of upper laying be positioned over the tealeaves after the completion of fermentation on calico, it is to avoid direct Charcoal fire high temperature is contacted, recycles artificial not broken height to throw and stirs tealeaves, 25min once, is dried 3 times again after natural cooling, by tea Leaf bakee to 8 one-tenth it is dry after be positioned over dustpan and uniformly spread out, tealeaves uniformly spreads thickness out for 2cm, and laying clean hygiene is white on tealeaves Cotton, puts to second day and is bakeed again;
(7) three bakings:The tealeaves of multiple baking is positioned in baking cage and bakeed again, fresh sweet osmanthus is positioned over tealeaves Lower to be separated with the calico of clean hygiene, the mass ratio of sweet osmanthus and tealeaves is 1:7, bakee and calico is covered on cage, keep 55 DEG C of fire temperature, Bakee to 9 layers and do;
(8) spontaneous fermentation:9 one-tenth stem teas after three bakings are positioned in the room of clean hygiene, air drying from wall Liftoff storage carries out spontaneous fermentation, 2 months time, keeps 25 DEG C of indoor temperature, humidity 60%, it is to avoid tealeaves makes moist;
(9) four bakings:Tealeaves after spontaneous fermentation carries out bakeing 2 times according to three baking process in step (7), tea Leaf is bakeed to absolutely dry;
(10) five bakings:The tealeaves of four bakings places the 2-3 months, and 2 are carried out according to three baking process in step (7) It is secondary to bakee;
(11) Titian:Charcoal fire temperature is promoted to 95 DEG C, high temperature Titian, time 20min is carried out;
(12) finished product:Packaging.

Claims (7)

1. a kind of manufacture craft of sweet osmanthus scented black tea, it is characterised in that including it is dark brownish green, wither, knead, ferment, bakee for the first time, it is multiple Baking, three bakings, spontaneous fermentation, four bakings, five bakings, Titian, 12 steps of finished product.
2. the manufacture craft of sweet osmanthus scented black tea according to claim 1, it is characterised in that comprise the following steps:
(1) it is dark brownish green:From the fresh fresh leaf of tongue tea for sending sprouting then;
(2) wither:Take fresh leaf to tile to special solarization of withering uniformly to spread out, carrying out daylight using soft sunlight in morning withers, Wither 2-3 hours, assail the nostrils flowery odour and tealeaves softness can be smelled to tealeaves, will not be broken with the soft tea bar of hand;
(3) knead:Take daylight wither after it is dark brownish green be positioned over shady place natural cooling, then be positioned in kneading machine, will be dark brownish green light Rub, knead 20-50min, broken to dark brownish green outer wall, tealeaves bar shaped is molded slightly;
(4) ferment:While tea rolling, 60-70 is promoted to using smokeless pine carbon is lighted by the temperature in fermenting cellar DEG C, and after the completion of placing on fire kettle clean water manufacture vapor, tea rolling, tealeaves is fitted into large bamboo or wicker basket, with clean Tealeaves surface is positioned over after the calico moistening of health, then is placed on being fermented in fermenting cellar, fermentation time is that 3-4 is small When, to tealeaves outside it is red interior green;
(5) it is first to bakee:The pine carbon that a basin lights smoke smell free, 70-90 DEG C of fire temperature, upper laying one is placed below in special baking cage The clean calico of layer, the tealeaves after the completion of fermentation is positioned on calico, it is to avoid directly contact charcoal fire high temperature, is recycled artificial continuous Height is thrown and stirs tealeaves, 20-40min;
(6) it is multiple to dry:By just drying the tealeaves natural cooling completed, the pine that a basin lights smoke smell free is placed below in special baking cage Wooden carbon, 70-90 DEG C of fire temperature, one layer of clean calico of upper laying is positioned over the tealeaves after the completion of fermentation on calico, it is to avoid directly connect Charcoal fire high temperature is touched, recycles artificial not broken height to throw and stirs tealeaves, 5-25min once, is dried 2-3 times again after natural cooling, will Tea baking is positioned over dustpan after being done to 8 one-tenth and uniformly spread out, and clean hygiene byssus is laid on tealeaves, puts to second day and carries out again It is secondary to bakee;
(7) three bakings:The tealeaves of multiple baking is positioned in baking cage and bakeed again, fresh sweet osmanthus is positioned under tealeaves and used The calico of clean hygiene is separated, and calico is covered on baking cage, is kept 45-55 DEG C of fire temperature, is bakeed to 9 layers and do;
(8) spontaneous fermentation:9 one-tenth stem teas after three bakings are positioned over liftoff from wall in the room of clean hygiene, air drying Storage carries out spontaneous fermentation, month time 1-2, keeps 18-26 DEG C of indoor temperature, humidity 50-60%, it is to avoid tealeaves makes moist;
(9) four bakings:Tealeaves after spontaneous fermentation carries out bakeing 1-2 times according to three baking process in step (7), tealeaves Bakee to absolutely dry;
(10) five bakings:The tealeaves of four bakings places the 2-3 months, is carried out 1-2 times according to three baking process in step (7) Bakee;
(11) Titian:Charcoal fire temperature is promoted to 85-95 DEG C, high temperature Titian, time 10-20min is carried out;
(12) finished product:Packaging.
3. the manufacture craft of sweet osmanthus scented black tea according to claim 2, it is characterised in that comprise the following steps:
(1) it is dark brownish green:From the fresh fresh leaf of tongue tea for sending sprouting then;
(2) wither:Take fresh leaf to tile to special solarization of withering uniformly to spread out, carrying out daylight using soft sunlight in morning withers, Wither 2.5 hours, assail the nostrils flowery odour and tealeaves softness can be smelled to tealeaves, will not be broken with the soft tea bar of hand;
(3) knead:Take daylight wither after it is dark brownish green be positioned over shady place natural cooling, then be positioned in kneading machine, will be dark brownish green light Rub, knead 30min, broken to dark brownish green outer wall, tealeaves bar shaped is molded slightly;
(4) ferment:While tea rolling, 65 DEG C are promoted to using smokeless pine carbon is lighted by the temperature in fermenting cellar, And kettle clean water manufacture vapor is placed on fire, after the completion of tea rolling, tealeaves is fitted into large bamboo or wicker basket, clean hygiene is used Calico moistening after be positioned over tealeaves surface, then be placed on being fermented in fermenting cellar, fermentation time is 3.5 hours, extremely It is red interior green outside tealeaves;
(5) it is first to bakee:The pine carbon that a basin lights smoke smell free, 80 DEG C of fire temperature, upper one layer of laying is placed below in special baking cage Clean calico, the tealeaves after the completion of fermentation is positioned on calico, it is to avoid directly contact charcoal fire high temperature, recycles artificial not broken height Tealeaves, 30min are stirred in throwing;
(6) it is multiple to dry:By just drying the tealeaves natural cooling completed, the pine that a basin lights smoke smell free is placed below in special baking cage Wooden carbon, 80 DEG C of fire temperature, one layer of clean calico of upper laying is positioned over the tealeaves after the completion of fermentation on calico, it is to avoid directly contact Charcoal fire high temperature, recycles artificial not broken height to throw and stirs tealeaves, 15min once, is dried 3 times, tealeaves is dried again after natural cooling Roasting is positioned over dustpan after being done to 8 one-tenth and uniformly spread out, and clean hygiene byssus is laid on tealeaves, puts to second day and is dried again Roasting;
(7) three bakings:The tealeaves of multiple baking is positioned in baking cage and bakeed again, fresh sweet osmanthus is positioned under tealeaves and used The calico of clean hygiene is separated, and calico is covered on baking cage, is kept 50 DEG C of fire temperature, is bakeed to 9 layers and do;
(8) spontaneous fermentation:9 one-tenth stem teas after three bakings are positioned over liftoff from wall in the room of clean hygiene, air drying Storage carries out spontaneous fermentation, in January time, keeps 22 DEG C of indoor temperature, humidity 55%, it is to avoid tealeaves makes moist;
(9) four bakings:Tealeaves after spontaneous fermentation carries out bakeing 2 times according to three baking process in step (7), and tealeaves dries Roast to absolutely dry;
(10) five bakings:The tealeaves of four bakings is placed 2 months, and 2 bakings are carried out according to three baking process in step (7) Roasting;
(11) Titian:Charcoal fire temperature is promoted to 90 DEG C, high temperature Titian, time 15min is carried out;
(12) finished product:Packaging.
4. the manufacture craft of the sweet osmanthus scented black tea according to Claims 2 or 3, it is characterised in that tealeaves in described step (2) Uniform thickness of spreading out is 0.5-1cm.
5. the manufacture craft of the sweet osmanthus scented black tea according to Claims 2 or 3, it is characterised in that tealeaves in described step (6) Uniform thickness of spreading out is 1-2cm.
6. the manufacture craft of the sweet osmanthus scented black tea according to Claims 2 or 3, it is characterised in that the osmanthus in described step (7) The mass ratio of flower and tealeaves is 1:6-8.
7. the manufacture craft of sweet osmanthus scented black tea according to claim 6, it is characterised in that the sweet osmanthus in described step (7) Mass ratio with tealeaves is 1:7.
CN201710605172.5A 2017-07-24 2017-07-24 A kind of manufacture craft of sweet osmanthus scented black tea Pending CN107279333A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108354023A (en) * 2018-03-22 2018-08-03 南平博士达节能科技有限公司 A kind of black tea preparation method containing sweet osmanthus
CN108684854A (en) * 2018-07-27 2018-10-23 溧阳市天目湖新概念生态农业有限公司 A kind of manufacture craft of sweet osmanthus scented black tea
CN108967629A (en) * 2018-10-15 2018-12-11 陕西大荔沙苑黄花有限责任公司 A kind of preparation method of acupuncture needle tea

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CN104522257A (en) * 2015-01-07 2015-04-22 辉南县龙岗山生态特产开发有限公司 Method for making manyprickle acanthopanax root black tea
CN105558210A (en) * 2016-01-19 2016-05-11 广西昭平县凝香翠茶厂 Sweet-scented osmanthus black tea making technology
CN105875895A (en) * 2014-12-19 2016-08-24 姚秀珍 Preparation method of sweet-scented osmanthus black tea
CN106578150A (en) * 2016-12-01 2017-04-26 东莞市联洲知识产权运营管理有限公司 Flower and fruit aroma-type Congou black tea and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN103416539A (en) * 2013-07-31 2013-12-04 福建省浦城康安茶业有限责任公司 Production method of sweet osmanthus scented black tea
CN105875895A (en) * 2014-12-19 2016-08-24 姚秀珍 Preparation method of sweet-scented osmanthus black tea
CN104522257A (en) * 2015-01-07 2015-04-22 辉南县龙岗山生态特产开发有限公司 Method for making manyprickle acanthopanax root black tea
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108354023A (en) * 2018-03-22 2018-08-03 南平博士达节能科技有限公司 A kind of black tea preparation method containing sweet osmanthus
CN108684854A (en) * 2018-07-27 2018-10-23 溧阳市天目湖新概念生态农业有限公司 A kind of manufacture craft of sweet osmanthus scented black tea
CN108967629A (en) * 2018-10-15 2018-12-11 陕西大荔沙苑黄花有限责任公司 A kind of preparation method of acupuncture needle tea

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Application publication date: 20171024