CN107410535A - A kind of processing technology of black tea - Google Patents
A kind of processing technology of black tea Download PDFInfo
- Publication number
- CN107410535A CN107410535A CN201710336620.6A CN201710336620A CN107410535A CN 107410535 A CN107410535 A CN 107410535A CN 201710336620 A CN201710336620 A CN 201710336620A CN 107410535 A CN107410535 A CN 107410535A
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- China
- Prior art keywords
- tealeaves
- tea
- black tea
- lemon
- kneading
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Abstract
This application discloses a kind of processing technology of black tea of tea processing technical field, 5 points of later spread the fresh tea passes adopted back are being withered on seat in the afternoon, it is placed in and is withered at room temperature, leaf-spreading thickness is 0.8~1.3cm, spread and tealeaves is loaded into freshness protection package after 0.5~1h, close to be placed in 17~20 DEG C of refrigerating chamber after freshness protection package and place 2~2.5h and obtain withering leaf；Knead：Prepare lemon, lemon juice is prepared using lemon, after 5~6min of tea rolling, lemon juice is sprayed into tealeaves, the weight of the lemon juice of penetrating is the 18~24% of tealeaves weight；Then it is further continued for kneading 5~6min；Tealeaves after kneading is put into fermentation tank, and ferment 2~3h in the environment of temperature is 22~28 DEG C, relative humidity is 63~80%；Dry.The scheme of the invention substantially shortens non-stem tea in the exposure aerial time, and obtained black tea soup look is bright, flavour is long aromatic.
Description
Technical field
The present invention relates to tea processing technical field, and in particular to a kind of processing technology of black tea.
Background technology
Black tea is one of the six big teas in China, while China is also the cradle of black tea.Modern study shows that black tea is worked as
In contain substantial amounts of aldehydes matter, these aldehydes matters have it is anti-oxidant, reduce blood fat, suppress artery sclerosis, strengthen blood capillary
The functions such as pipe function, anti-mutation.Therefore often drink black tea and be beneficial to health.Dimension life among liver can also be increased by drinking black tea
Plain B1 content, it means that often drink the secretion that black tea helps lend some impetus to enzyme in liver, help liver cell normal operation, mitigate liver
Metabolism burden of cell etc..
Black tea is full fermentation tea, is using suitable tea tree Xin Yaye as raw material, through withering, kneading（Cut）, fermentation, dry etc.
The refined tea formed of series of process process.Traditional black tea processing technology, wither often need 16~24h, fermentation need 8h with
On, this from tea tree for picking and being unfavorable for fresh-keeping tealeaves, when exposure is aerial in the case of not drying
Between it is oversize, influence whether the quality of tealeaves, the black tea fragrance generally yielded not persistently, flavour it is partially light, and color and luster is gloomy, and this is caused
The quality of black tea is low, is unfavorable for market sale.
The content of the invention
The present invention is directed to above-mentioned technical problem, there is provided a kind of flavour is aromatic, the pure high long black tea processing of tea flavour
Technique.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme：A kind of processing technology of black tea, including with
Lower step：
Step 1: wither：5 points of later spread the fresh tea passes adopted back are being withered on seat in the afternoon, are placed in and are withered at room temperature,
Leaf-spreading thickness is 0.8~1.3cm, spreads and tealeaves is loaded into freshness protection package after 0.5~1h, close and be placed on -17 after freshness protection package~-
2~2.5h is placed in 20 DEG C of refrigerating chamber and obtains withering leaf；
Step 2: knead：Withering leaf is placed in kneading machine and kneaded；Prepare lemon, lemon juice is prepared using lemon
Liquid, after 5~6min of tea rolling, lemon juice is sprayed into tealeaves, the weight of the lemon juice of penetrating is tealeaves weight
18~24%；Then it is further continued for kneading 5~6min；
Step 3: fermentation：Tealeaves after kneading is put into fermentation tank, temperature be 22~28 DEG C, relative humidity be 63~80%
In the environment of ferment 2~3h；
Step 4: dry：Tealeaves after fermentation is put into frying pan, stir-fry 12~16min at 150~180 DEG C, then takes out stand
Cool 40~45min, then be placed in dryer, dry 40~45min at 88~92 DEG C.
Beneficial effects of the present invention are：Because tealeaves harvesting is typically the 3~April of 1 year, in the area of plant tea, this
When daytime temperature it is all of a relatively high, can typically reach the morning in 25 DEG C or so, one day belongs to cloudy when turn positive, in air
Cloudy gas is than yang-energy weight, if now withering, the moisture being unfavorable in tealeaves is issued additional, therefore will extend the time withered；And just
The period of the day from 11 a.m. to 1 p.m waits, when being that yang-energy is just prosperous again, if now being withered, be laid in surface tealeaves be easy to it is faster it is listless wither, wither
The irregular colour of tealeaves is even after withering, and worst color can become gloomy, have influence on the quality of finished tea and the uniformity of mouthfeel.
This programme selection is withered for 5 points later in the afternoon, is now that yang-energy gradually reduces, when cloudy gas is gradually increasing, nutrition becomes
In balance, air temperature is suitable, and typically in the range of 20~22 DEG C, the moisture in tealeaves has one incremental to distribute
Journey, lost uniform, the original cyan of tealeaves holding after withering of moisture, but it is 0.8~1.3cm to need in leaf-spreading thickness,
The time is spread as under conditions of 0.5~1h, if thickness is less than 0.8cm, the corresponding time can shorten, and the tealeaves to wither also occurs
The gloomy situation of color, spreading the time higher than 1.3cm, then withered can extend, and the Measuring Moisture Content of Tea in bottom distributes slowly, causes
Wither uneven.Therefore for the step while can guarantee that the quality of withering leaf, withering time is shortened in relative the taking into account of and can
Purpose.
During tea rolling, the cellular portions rupture of tealeaves, juice therein can gradually ooze out, therefore increase tea
The amount of leaf and air contact, but have bacterium among air, deleterious effect easily is caused to the color and fragrance of tealeaves, makes tea
Leaf changes colour, is spoiled.On the other hand, adding lemon juice when kneading, borrowing lemon juice has extremely strong killing action to bacterium, to solve
The problem of certainly such, hence it is evident that mitigate influence of the bacterium to tealeaves color, smell and taste, also help the preservation of black tea.In addition, lemon juice
With special fruit aroma, when kneading, add it in tealeaves, by means of rubbing of the process of kneading to tealeaves repeatedly, promote
Lemon juice is attached to tealeaves surface, and gradually penetrates into inside tealeaves, increases the fruit fragrant of tealeaves.
This programme first passes through normal temperature and withered, then by freeze withering, withering time only needs 3.5h, and puts into practice and find, cold
Tealeaves is kneaded again after jelly, the rupture rate of cell increases to 96% among tealeaves, shortens the time of fermentation, relatively conventional
For technique, fermentation time at least shortens 5h, hence it is evident that shortens in the case where not drying, when tealeaves exposure is aerial
Between.And under the conditions of 2~2.5h freeze withering is placed in -17~-20 DEG C of refrigerating chamber, with reference to the fermentation condition of this programme,
The ratio of phenol ammonia reduces among obtained tealeaves, and aromatic substance increase, the formation of water soluble pectin and monose increases, obtained
Black tea soup look is bright, flavour is long aromatic.
In summary, compared with prior art, the mode of withering of this programme substantially shortens the time of tea leaf withering, and
With air contact kneading in link at most, the lemon juice with delicate fragrance fruity is added, plays bactericidal effect, also increase bar tea
Smell.Under the conditions of the withering of this programme, the tea juice amount increase kneaded out promotes the progress of fermentation, therefore shorten fermentation
Time, generally speaking, significantly shorten tealeaves as the process time before produced black tea, remain the tea perfume smell of tea,
Obtained black tea mouthfeel is aromatic, drinks deutostoma intracavitary length stays lingering fragrance, and preserves tea flavour for a long time all without desalination.
It is the optimization to basic technology scheme below：
Prioritization scheme one：In step 1, the temperature of refrigerating chamber is -17 DEG C.Found in production process, at a temperature of this, among tealeaves
The rupture rate of cell increases to 99.3 more than %, further shortens the time of fermentation, shortens about 42min.
Prioritization scheme two, based on prioritization scheme one：Fermentation temperature is 25 DEG C in step 3.Find in process of production,
Under the conditions of fermentation temperature is 25 DEG C, the changes of contents of Tea Polyphenols, amino acid and water-soluble sugar reaches highest, and this is to lifting tealeaves
Quality has great importance.
Prioritization scheme three, based on prioritization scheme two：After completing step 2, tealeaves is placed in wind in the container provided with air blower
Blow 5~8min.Because the fermentation stage of black tea needs substantial amounts of oxygen, 1kg black tea is generally averagely produced, is at least needed
4~5L of oxygen consumption, if oxygen is insufficient, the oxidation reaction of the polyphenols in tealeaves can not be carried out normally, and this will cause system
Black tea nutritive value and mouthfeel all reduce, so before fermentation, that is, complete after kneading, by air blower come to tealeaves
In blast air, and tealeaves is blown afloat using air blast function, there is the effect of the preferably involvement amount of increase oxygen.
Embodiment
Technical solution of the present invention is described further with reference to embodiment：
Embodiment 1：A kind of processing technology of black tea, comprises the following steps：
Step 1: wither：5 points of later spread the fresh tea passes adopted back are being withered on seat in the afternoon, are placed in and are withered at room temperature,
Leaf-spreading thickness is 0.8~1.3cm, spreads and tealeaves is loaded into freshness protection package after 0.5~1h, -20 DEG C are placed on after closing freshness protection package
Refrigerating chamber in place 2~2.5h obtain withering leaf；
Step 2: knead：Withering leaf is placed in kneading machine and kneaded；Prepare lemon, lemon juice is prepared using lemon
Liquid, after 5~6min of tea rolling, lemon juice is sprayed into tealeaves, the weight of the lemon juice of penetrating is tealeaves weight
20%；Then it is further continued for kneading 5~6min；
Step 3: fermentation：Tealeaves after kneading is put into fermentation tank, in the ring that temperature is 28 DEG C, relative humidity is 63~80%
Ferment 2~3h under border；
Step 4: dry：Tealeaves after fermentation is put into frying pan, stir-fry 12~16min at 165 DEG C, then takes out spreading for cooling 40
~45min, then be placed in dryer, dry 40~45min at 90 DEG C.
Embodiment 2：A kind of processing technology of black tea, comprises the following steps：
Step 1: wither：5 points of later spread the fresh tea passes adopted back are being withered on seat in the afternoon, are placed in and are withered at room temperature,
Leaf-spreading thickness is 0.8~1.3cm, spreads and tealeaves is loaded into freshness protection package after 0.5~1h, -18 DEG C are placed on after closing freshness protection package
Refrigerating chamber in place 2~2.5h obtain withering leaf；
Step 2: knead：Withering leaf is placed in kneading machine and kneaded；Prepare lemon, lemon juice is prepared using lemon
Liquid, after 5~6min of tea rolling, lemon juice is sprayed into tealeaves, the weight of the lemon juice of penetrating is tealeaves weight
18%；Then it is further continued for kneading 5~6min；
Step 3: fermentation：Tealeaves after kneading is put into fermentation tank, in the ring that temperature is 22 DEG C, relative humidity is 63~80%
Ferment 2~3h under border；
Step 4: dry：Tealeaves after fermentation is put into frying pan, stir-fry 12~16min at 150 DEG C, then takes out spreading for cooling 40
~45min, then be placed in dryer, dry 40~45min at 92 DEG C.
Embodiment 3：A kind of processing technology of black tea, comprises the following steps：
Step 1: wither：5 points of later spread the fresh tea passes adopted back are being withered on seat in the afternoon, are placed in and are withered at room temperature,
Leaf-spreading thickness is 0.8~1.3cm, spreads and tealeaves is loaded into freshness protection package after 0.5~1h, -17 DEG C are placed on after closing freshness protection package
Refrigerating chamber in place 2~2.5h obtain withering leaf；
Step 2: knead：Withering leaf is placed in kneading machine and kneaded；Prepare lemon, lemon juice is prepared using lemon
Liquid, after 5~6min of tea rolling, lemon juice is sprayed into tealeaves, the weight of the lemon juice of penetrating is tealeaves weight
24%；Then be further continued for taking out after kneading 5~6min, by the tealeaves after kneading be placed in wind 5 in the container provided with air blower~
8min。
Step 3: fermentation：Tealeaves after kneading is put into fermentation tank, temperature be 25 DEG C, relative humidity be 63~80%
In the environment of ferment 2~3h；
Step 4: dry：Tealeaves after fermentation is put into frying pan, stir-fry 12~16min at 180 DEG C, then takes out spreading for cooling 40
~45min, then be placed in dryer, dry 40~45min at 88 DEG C.
Sensory evaluation：Sensory evaluation is carried out to black tea made from the inventive method and conventional method, the project of evaluation has soup
Color, fragrance, flavour, tea residue, brew after fragrance retention time, tealeaves 3g when brewing, boiling water 250g, the results are shown in Table 1.
Table 1：
The black tea that this programme obtains is experimental group, and the black tea that conventional method obtains is control group, passes through the data of table 1, experiment
The black tea of group is substantially better than control group in sensory evaluation, illustrates that the worth black tea quality of the inventive method is more superior.
For those skilled in the art, without departing from the structure of the invention, some changes can also be made
Shape and improvement, these should also be considered as protection scope of the present invention, these effects and patent for implementing all without the influence present invention
Practicality.
Claims (4)
1. a kind of processing technology of black tea, it is characterised in that comprise the following steps：
Step 1: wither：5 points of later spread the fresh tea passes adopted back are being withered on seat in the afternoon, are placed in and are withered at room temperature,
Leaf-spreading thickness is 0.8~1.3cm, spreads and tealeaves is loaded into freshness protection package after 0.5~1h, close and be placed on -17 after freshness protection package~-
2~2.5h is placed in 20 DEG C of refrigerating chamber and obtains withering leaf；
Step 2: knead：Withering leaf is placed in kneading machine and kneaded；Prepare lemon, lemon juice is prepared using lemon
Liquid, after 5~6min of tea rolling, lemon juice is sprayed into tealeaves, the weight of the lemon juice of penetrating is tealeaves weight
18~24%；Then it is further continued for kneading 5~6min；
Step 3: fermentation：Tealeaves after kneading is put into fermentation tank, temperature be 22~28 DEG C, relative humidity be 63~
Ferment 2~3h in the environment of 80%；
Step 4: dry：Tealeaves after fermentation is put into frying pan, stir-fry 12~16min at 150~180 DEG C, then takes out stand
Cool 40~45min, then be placed in dryer, dry 40~45min at 88~92 DEG C.
2. black tea processing technology as claimed in claim 1, it is characterised in that：In step 1, the temperature of refrigerating chamber is -17 DEG C.
3. black tea processing technology as claimed in claim 2, it is characterised in that：Fermentation temperature is 25 DEG C in step 3.
4. black tea processing technology as claimed in claim 3, it is characterised in that：After completing step 2, tealeaves is placed in provided with drum
5~8min of wind in the container of blower fan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710336620.6A CN107410535A (en) | 2017-05-13 | 2017-05-13 | A kind of processing technology of black tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710336620.6A CN107410535A (en) | 2017-05-13 | 2017-05-13 | A kind of processing technology of black tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029805A (en) * | 2017-12-06 | 2018-05-15 | 芜湖市欣然食品有限公司 | A kind of preparation method for sterilizing fall fire compounding cloves green tea tea cake |
| CN108541788A (en) * | 2018-04-10 | 2018-09-18 | 永顺县硒源农业开发有限公司 | Exocarpium Citri Rubrum tea preparation process |
| CN108782860A (en) * | 2018-06-22 | 2018-11-13 | 贵州省凤冈县黔雨枝生态茶业有限公司 | A kind of processing technology of grape black tea |
| CN108967583A (en) * | 2018-10-15 | 2018-12-11 | 甲二 | A kind of manufacture craft of purple cuckoo lemon tea |
| CN109730175A (en) * | 2019-02-28 | 2019-05-10 | 南漳县竹林翠峰茶叶专业合作社 | A kind of tealeaves adding lemon juice |
| CN112167383A (en) * | 2020-10-26 | 2021-01-05 | 贵州晴隆五月茶业有限公司 | Processing method of fruity black tea |
| CN112825944A (en) * | 2021-01-13 | 2021-05-25 | 江苏大学 | Preparation method of coffee leaf tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029805A (en) * | 2017-12-06 | 2018-05-15 | 芜湖市欣然食品有限公司 | A kind of preparation method for sterilizing fall fire compounding cloves green tea tea cake |
| CN108541788A (en) * | 2018-04-10 | 2018-09-18 | 永顺县硒源农业开发有限公司 | Exocarpium Citri Rubrum tea preparation process |
| CN108782860A (en) * | 2018-06-22 | 2018-11-13 | 贵州省凤冈县黔雨枝生态茶业有限公司 | A kind of processing technology of grape black tea |
| CN108967583A (en) * | 2018-10-15 | 2018-12-11 | 甲二 | A kind of manufacture craft of purple cuckoo lemon tea |
| CN109730175A (en) * | 2019-02-28 | 2019-05-10 | 南漳县竹林翠峰茶叶专业合作社 | A kind of tealeaves adding lemon juice |
| CN112167383A (en) * | 2020-10-26 | 2021-01-05 | 贵州晴隆五月茶业有限公司 | Processing method of fruity black tea |
| CN112825944A (en) * | 2021-01-13 | 2021-05-25 | 江苏大学 | Preparation method of coffee leaf tea |
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Application publication date: 20171201 |