CN107348053A - A kind of processing method of camellia black tea - Google Patents
A kind of processing method of camellia black tea Download PDFInfo
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- CN107348053A CN107348053A CN201710767820.7A CN201710767820A CN107348053A CN 107348053 A CN107348053 A CN 107348053A CN 201710767820 A CN201710767820 A CN 201710767820A CN 107348053 A CN107348053 A CN 107348053A
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- camellia
- tea
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- drying
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
-
- 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
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of processing method of camellia black tea.Operating procedure is as follows：1）Tea fresh leaves wither, 2）Camellia processing, 3）Knead, 4）Fermentation, 5）Preliminarily dried, 6）Titian, 7）Basement flower, 8）Basement spends drying of black tea.Improvement is：Preliminarily dried is carried out to black tea using vacuum freeze-drying technique, improves dry tea aromaadsorption ability and into tea leaching rate, fragrance ingredient, Tea Polyphenols and theaflavin content significantly improve in tealeaves；Basement uses microwave drying technology after spending, beneficial to preservation camellia fragrance.The camellia black tea water extraction content is 41.8 45.3%, and polyphenol content is 19.5 22.1%, and theaflavin content is 1.6 2.3%, and fragrance ingredient relative amount improves 11.6 15.7%.For the present invention using fresh camellia and tealeaves as camellia black tea made from raw material, fragrance is fresh, and camellia is fragrant obvious, and the reddish brown Huang of soup look is bright, fresh taste, and mouthfeel is good.
Description
Technical field
The invention belongs to tea processing technical field, and in particular to the production and processing method of camellia black tea.
Background technology
Camellia be tea tree [Camellia sinensis(L.) O. Kuntze] reproductive organs, flower with tealeaves together be longer than
On tea tree branch, the nutrient of tea tree is absorbed, reduces the yield and quality of tealeaves.Tea Flower is more rich in protein, tea polysaccharide, tea
The multiple beneficial composition such as phenol, amino acid, vitamin, there is removing toxic substances, lipid-loweringing, hypoglycemic, anticancer, antibacterial, anti-aging etc. to human body
Effect, and camellia has strong fragrance, has very high Development volue.It is not only sharp if camellia rationally plucked
In the sprouting of tealeaves tender shoots, the utilization rate of resource can also be improved.Utilization technology at present for camellia it is less, it is necessary to develop and
It is perfect.If one kind is using big-leaf species in yunnan tealeaves and old tea tree camellia as raw material, clear water rinsing after withering leaf is rubbed at the beginning of, wrung out with hand
The old tea tree camellia to have withered is mixed after water, after fermentation is kneaded in mixing, and drying Titian obtains camellia black tea, and its technique predominantly passes
System black tea process, camellia and tealeaves mixing are kneaded, and improve camellia black tea flavour, but without scenting process, its fragrance Shortcomings.
A kind of preparation method of camellia tea, raw material only use camellia, through withering, finish, airing, a kind of camellia tea are made after baking, its work
Skill is relatively simple with reference to green tea technique, process.
The full fermentation tea that black tea belongs in six big teas, it is warm-natured and, increasingly liked by consumer, its manufacture craft is main
Have and wither, knead, ferment and dry.How camellia resource is utilized, with reference to modern processing, develop the tea to look good, smell good and taste good
Premium tea, increases varieties and designs for tea market, will be the reasonable approach of a raising resource utilization.
The content of the invention
In order to make full use of camellia resource, the traditional handicraft of the invention by black tea, with reference to modern processing, there is provided one
The production method of kind camellia black tea.
A kind of processing method of camellia black tea includes following operating procedure：（1）Tea fresh leaves wither,（2）The processing of fresh tea flower,
（3）Knead,（4）Fermentation,（5）Preliminarily dried,（6）Titian,（7）Basement flower,（8）Basement spends drying of black tea, step（1）-（4）、（6）Press
The processing technology operation of conventional camellia black tea；
Step（5）In drying, the drying is freeze-drying, and the tealeaves through everfermentation is placed in vacuum freeze drier and carried out
Freeze-drying, is 20-30 % to water content of tea, and leaf color switchs to take out during brown color, obtains lyophilized black tea；
Step（7）During basement is spent, Titian black tea is with camellia according to 1：1 ratio scenting, tealeaves are sufficiently mixed with camellia, fill tealeaves
Divide and absorb camellia fragrance, obtain basement premium tea；
Step（8）In basement flower drying of black tea, the basement flower drying of black tea is microwave drying, and basement premium tea is placed in into microwave dryer
Middle drying process, camellia fragrance is fully preserved, camellia black tea is made.
The camellia black tea water extraction content is 41.8-45.3%, polyphenol content 19.5-22.1%, and theaflavin contains
Measure and improve 11.6-15.7% for 1.6-2.3%, fragrance ingredient relative amount.
The technical scheme further limited is as follows：
The step（5）In preliminarily dried, the paving thickness of the tealeaves through everfermentation is 3-4cm, and freeze-drying temperature is -45
~-50 DEG C, the time is 5~6 h.
The step（8）In basement flower drying of black tea, paving thickness of the basement premium tea on the conveyer belt of microwave dryer is
Under the conditions of 2-3 cm, the W of microwave power 500,2-3 min are dried.
The advantageous effects of the present invention are embodied in the following aspects：
1st, the present invention easily absorbs fragrance for lyophilized tealeaves and the characteristics of camellia gives off a strong fragrance, and tealeaves and camellia split pass through
Knead the fragrance for allowing tealeaves to absorb camellia with diffusion.Unlike traditional jasmine tea processing technology, drying stage is using true
Vacuum freecing-dry, drying stage use vacuum freeze-drying technique to freeze to water content as 20-30 %, compared to traditional stoving process,
The drying mode improves the aromaadsorption ability of dry tea, and total adsorbance of its fragrance ingredient improves 40.2-46.5%, wherein
Camellia characteristic flavor compounds acetophenone adsorbance improves 20.4-28.7%；Dry tea color and luster is changed into reddish brown from traditional bronzing
Color, brightness increase；The water leaching rate of tea is improved into, improves 4.2-7.5% into tea extract content, polyphenol content carries
High 2.5-4.6%, theaflavin content improve 0.8-1.2%, and the dense degree of flavour significantly improves.
2nd, it is further dried after basement is spent using microwave drying technology, is advantageous to preserve the fragrance of camellia in sample tea, with biography
System stoving process is compared, and its fragrance ingredient total amount improves 11.6-15.7%, while fully dries camellia black tea, is easy to store.
3rd, camellia black tea is compared with conventional black, and the fragrance of camellia and the fragrance of tealeaves combine well so that camellia is red
Tea perfume gas is fresh, and camellia is fragrant obvious, and the reddish brown Huang of soup look is bright, fresh taste, and mouthfeel is good；And further improve into tea sense organ product
Matter.
Embodiment
With reference to embodiment, the present invention is further described.
Embodiment 1：
Using tea fresh leaves and camellia as raw material, the concrete operation step for preparing camellia black tea is as follows：
1) tea fresh leaves wither：The kg of tea fresh leaves 10, airing 4cm thickness, 12 h overnight that wither, wither to leaf shrinkage, leaf color and turn
Dark green, the food value of leaf is soft, and green grass gas decline, giving out fragrance is appropriateness；
2) camellia is handled：From the fresh kg of camellia 1, airing, the thickness of the fresh camellia of airing are carried out under the conditions of 25 DEG C of temperature
For 3 cm, the min of spreading for cooling 55, lightly turn over picking up；
3) knead：According to camellia and tealeaves proportioning 1:10 are matched, and 15 min are gently rubbed with kneading machine, rub 25 min again, then gently
20 min are rubbed, camellia is fully kneaded with tealeaves, is well mixed, tealeaves is kneaded into streak, tea juice is rubbed out；
4) ferment：Fermented under the conditions of 33 DEG C of temperature, the % of relative humidity 90, ferment 5 h, and leaf color is rubescent, green grass gas disappears, camellia
It is appropriateness of fermenting when fragrant just aobvious；
5) it is freeze-dried：The tealeaves for appropriateness of fermenting is placed in vacuum freeze drier and is freeze-dried, the cm of paving thickness 3,
Being freeze-dried temperature is -- 50 DEG C, the time is 5 h, is 20 % to water content of tea, and leaf color switchs to take out during brown color, obtained
Lyophilized tealeaves；
6) Titian：Using fragrance extracting machine, the Titian 55min at 110 DEG C of temperature so that lyophilized black tea is fully dried, and tea perfume appears,
Water content of tea is 4.4 %；
7) basement is spent：Titian black tea is with camellia according to 1：1 ratio scenting, tealeaves are sufficiently mixed with camellia, fully absorb tealeaves
Camellia fragrance；
8) microwave drying：Using microwave drying technology, under the conditions of the W of power 500, basement premium tea is placed in microwave dryer
On conveyer belt, the cm of paving thickness 2,2min is dried, fully preserves camellia fragrance, camellia black tea is so far made.
Camellia black tea water extraction content is 45.3%, polyphenol content 19.5%, theaflavin content 2.3%.
After testing, camellia black tea produced by the present invention, compared with traditional drying technology, its water extraction content improves
7.5%, polyphenol content improves 4.6%, and theaflavin content improves 1.2%, and fragrance ingredient relative amount improves 15.7%.
Embodiment 2：
Using tea fresh leaves and camellia as raw material, the concrete operation step for preparing camellia black tea is as follows：
1) tea fresh leaves wither：The kg of tea fresh leaves 10, the cm thickness of airing 2,8 h overnight that wither, wither to leaf shrinkage, leaf color and turn
Dark green, the food value of leaf is soft, and green grass gas decline, giving out fragrance is appropriateness；
2) camellia is handled：From the fresh kg of camellia 0.7, airing, the thickness of the fresh camellia of airing are carried out under the conditions of 25 DEG C of temperature
Spend for 5 cm, the min of spreading for cooling 65, lightly turn over picking up；
3) knead：According to camellia and tealeaves proportioning 1：15 are matched, and 15 min are gently rubbed with kneading machine, rub 25 min again, then gently
20 min are rubbed, camellia is fully kneaded with tealeaves, is well mixed, tealeaves is kneaded into streak, tea juice is rubbed out；
4) ferment：Fermented under the conditions of 33 DEG C of temperature, the % of relative humidity 90, ferment 3 h, and leaf color is rubescent, green grass gas disappears, camellia
It is appropriateness of fermenting when fragrant just aobvious；
5) it is freeze-dried：The tealeaves for appropriateness of fermenting is placed in vacuum freeze drier and is freeze-dried, the cm of paving thickness 4,
Being freeze-dried temperature is -- 45 DEG C, the time is 6 h, is 30 % to water content of tea, and leaf color switchs to take out during brown color, obtained
Lyophilized tealeaves；
6) Titian：Using fragrance extracting machine, the min of Titian 65 at 110 DEG C of temperature so that lyophilized black tea is fully dried, and tea perfume appears,
Water content of tea is 5.6%；
7) basement is spent：Titian black tea is with camellia according to 1：1 ratio scenting, tealeaves are sufficiently mixed with camellia, fully absorb tealeaves
Camellia fragrance；
8) microwave drying：Using microwave drying technology, under the conditions of the W of power 500, basement premium tea is placed in microwave dryer
On conveyer belt, the cm of paving thickness 3,3 min are dried, fully preserve camellia fragrance, camellia black tea is so far made.
Camellia black tea water extraction content is 41.8%, polyphenol content 22.1%, theaflavin content 1.6%.
After testing, camellia black tea produced by the present invention, compared with traditional drying technology, its water extraction content improves
4.2%, polyphenol content improves 2.5%, and theaflavin content improves 0.8%, and fragrance ingredient relative amount improves 11.6%.
Claims (3)
1. a kind of processing method of camellia black tea, including following operating procedure：（1）Tea fresh leaves wither,（2）The processing of fresh tea flower,（3）
Knead,（4）Fermentation,（5）Preliminarily dried,（6）Titian,（7）Basement flower,（8）Basement spends drying of black tea, step（1）-（4）、（6）By normal
Advise the processing technology operation operation of camellia black tea, it is characterised in that：
The step（5）In preliminarily dried, the preliminarily dried is freeze-drying, and the tealeaves through everfermentation is placed in into vacuum refrigeration
It is freeze-dried in drying machine, is 20-30 % to water content of tea, leaf color switchs to take out during brown color, obtains lyophilized black tea；
The step（7）During basement is spent, Titian black tea is with camellia according to 1：1 ratio scenting, tealeaves are sufficiently mixed with camellia, make tea
Leaf fully absorbs camellia fragrance, obtains basement premium tea；
The step（8）In basement flower drying of black tea, the basement flower drying of black tea is microwave drying, and basement premium tea is placed in into microwave does
Drying process in dry machine, camellia fragrance is fully preserved, camellia black tea is made；
The camellia black tea water extraction content is 41.8-45.3%, polyphenol content 19.5-22.1%, and theaflavin content is
1.6-2.3%, fragrance ingredient relative amount improve 11.6-15.7%.
A kind of 2. processing method of camellia black tea according to claim 1, it is characterised in that：The step（5）It is preliminary dry
In dry, the paving thickness of the tealeaves through everfermentation is 3-4 cm, and freeze-drying temperature is -45~-50 DEG C, and the time is 5~6 h.
A kind of 3. processing method of camellia black tea according to claim 1, it is characterised in that：The step（8）Basement premium
During tea is dried, paving thickness of the basement premium tea on the conveyer belt of microwave dryer is 2-3 cm, the W conditions of microwave power 500
Under, dry 2-3 min.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109730169A (en) * | 2019-02-20 | 2019-05-10 | 云南昌宁红茶业集团有限公司 | Black tea removes the drying means of moisture content by distilling from vacuum freezing |
| CN110122611A (en) * | 2019-07-02 | 2019-08-16 | 广西南亚热带农业科学研究所 | A kind of processing method being freeze-dried black tea |
| CN110959709A (en) * | 2019-12-17 | 2020-04-07 | 黄勇真 | Preparation method of Tie Guanyin tea flowers and black tea |
| CN111513154A (en) * | 2020-05-07 | 2020-08-11 | 南京晓庄学院 | Preparation method of rose tea |
| CN112314760A (en) * | 2020-12-08 | 2021-02-05 | 湖南省白沙溪茶厂股份有限公司 | Processing method of tea tree bud tea and product thereof |
| CN113142350A (en) * | 2021-04-07 | 2021-07-23 | 福贡石月红茶业有限责任公司 | Processing method of tea tree scented tea |
| CN113519651A (en) * | 2021-07-30 | 2021-10-22 | 中国农业科学院茶叶研究所 | Processing method of glutinous and sweet fragrant black tea |
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Cited By (8)
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|---|---|---|---|---|
| CN109730169A (en) * | 2019-02-20 | 2019-05-10 | 云南昌宁红茶业集团有限公司 | Black tea removes the drying means of moisture content by distilling from vacuum freezing |
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| CN110959709A (en) * | 2019-12-17 | 2020-04-07 | 黄勇真 | Preparation method of Tie Guanyin tea flowers and black tea |
| CN111513154A (en) * | 2020-05-07 | 2020-08-11 | 南京晓庄学院 | Preparation method of rose tea |
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| CN113142350A (en) * | 2021-04-07 | 2021-07-23 | 福贡石月红茶业有限责任公司 | Processing method of tea tree scented tea |
| CN113519651A (en) * | 2021-07-30 | 2021-10-22 | 中国农业科学院茶叶研究所 | Processing method of glutinous and sweet fragrant black tea |
| CN113519651B (en) * | 2021-07-30 | 2024-04-26 | 中国农业科学院茶叶研究所 | Processing method of waxy sweet flower fragrance black tea |
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Application publication date: 20171117 |