CN107455499A - A kind of processing method of fragrant black tea - Google Patents
A kind of processing method of fragrant black tea Download PDFInfo
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- CN107455499A CN107455499A CN201710817552.5A CN201710817552A CN107455499A CN 107455499 A CN107455499 A CN 107455499A CN 201710817552 A CN201710817552 A CN 201710817552A CN 107455499 A CN107455499 A CN 107455499A
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- tealeaves
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- withering
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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
Abstract
This application discloses a kind of processing method of fragrant black tea of the processing technique field of tealeaves, in the afternoon after 4 points, fresh tea passes are spread and dried in tea sieve；Then leaf rotation is carried out in three times, takes out 30~40min of sun withering；Wither：Wither early stage and hot blast is blasted into withering trough, the later stage, which withers, blasts cold wind into withering trough, controls temperature≤25 DEG C in withering trough；Knead, deblock；Tealeaves after kneading is placed in fermenting case, carries out the fermentation of three phases；Drying.Black tea profile bar rope tight knot is neat and well spaced made from the inventive method, and the pitch-black glossy band milli of color and luster, the fragrance of a flower that gives off a strong fragrance is obvious, and the fresh alcohol of flavour is smooth, and soup look is red gorgeous bright, and bowl is light red bright along band gold ring tea residue fertilizer.
Description
Technical field
The present invention relates to the processing technique field of tealeaves, and in particular to a kind of processing method of fragrant black tea.
Background technology
Black tea, originating from China, belong to full fermentation teas, be using the bud-leaf of tea tree as raw material, by withering, kneading
（Cut）, fermentation, dry etc. that typical process process is refined to be formed.Because its dry tea color and luster and the millet paste brewed are using red as homophony, therefore
Name black tea.
The medical value of black tea is very abundant, and the caffeine and aromatic substance in black tea can increase kidney under collective effect
CBF, improve the filterability of glomerulus, nephrectasia capilary, suppress absorption of the renal tubule to water, can then facilitate urine
Amount increase；Research is found, catechin is contained in tealeaves, and catechin can be combined with single celled bacterium, protein coagulating is sunk
Form sediment, suppress whereby and eliminate pathogen.In addition, black tea also has and refreshed the mind, dispelling fatigue；Replenishing body fluid and clearing away heat pathogen and other effects.
Traditional black tea preparation method including the step of be：（1）Wither, fresh tea passes is become through dehydration after a while
It is listless to wither；（2）Knead, after rubbing stamp, tea cell is destroyed the tealeaves to wither, is easy to carry out necessary oxygen in the presence of enzyme
Change, beneficial to being smoothed out for fermentation；（3）Fermentation, it is the unique stage that black tea makes, through everfermentation, leaf color is reddened by green, is formed
The quality characteristic of the red soup of black tea red autumnal leaves；（4）Dry, be that the tea embryo that will be fermented is bakeed using high temperature, evaporate moisture rapidly, prevent
Moldy metamorphism, fermentation can be stopped with the activity of inactive enzyme during this.The black tea that conventional method makes has special tea perfume
Taste, but tea flavour is excessively strong, without fragrant, and mouthfeel bitter taste is heavier, therefore for most of young man not
Like very much such mouthfeel and smell.
The content of the invention
The present invention is intended to provide a kind of processing method of fragrant black tea, a kind of with the red of pure and fresh floral odor to obtain
Tea.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme：A kind of processing method of fragrant black tea,
Comprise the following steps：
It is Step 1: dark brownish green：Choose the two leaves and a bud in 5~June or the fresh tea passes of the leaf of a bud three；
Step 2: sun withering：In the afternoon after 4 points, fresh tea passes are spread into 30~50min of drying in tea sieve, spread thickness as 3
~5cm；
Step 3: leaf rotation：Tealeaves after sun withering is placed in vibration machine；After first time 3~4min of leaf rotation, taking-up air blue 8~
10min；After second of 5~6min of leaf rotation, 20~25min of sun withering is taken out；After 10~15min of third time leaf rotation, sun withering 30 is taken out
~40min；Obtain leaf rotation leaf；
Step 4: wither：Leaf rotation leaf is put into withering trough and carries out early stage and later stage and withers, withers early stage and is blasted into withering trough
Hot blast, control the temperature of withering trough at 28~30 DEG C, after 5.5~7h carry out the later stage wither, the time that the later stage withers be 10~
15min, cold wind is blasted into withering trough, control temperature≤25 DEG C in withering trough；
Step 5: knead, deblock：Tealeaves is put into kneading machine, stopped after kneading 70min, then disperses tealeaves；
Step 6: fermentation：Using box fermentation, the tealeaves after kneading is placed in fermenting case, tealeaves spread thickness for 8~
10cm, carry out the fermentation of three phases；First stage：Temperature is 35~38 DEG C, and the time is 4~5min；Second stage：Temperature is
25~28 DEG C, the time is 2.5~3h；Phase III：Temperature is 20~25 DEG C, and the time is 1~2h；
Step 7: drying：Tealeaves is placed in heating, drying in dryer, the water content for being dried to tealeaves is 10~15%.
This programme carries out sun withering after 4 points to fresh tea passes in the afternoon, low when sunlight temperature now is with respect to high noon,
And light more dissipates, strong sunlight can be avoided to cause tealeaves to be burnt, avoid composition therein from changing.Utilize
Sunlight now carries out sun withering, can make the moisture of fresh tea passes is balanced slow to scatter and disappear, and gradually give out the clear of fresh tea passes
Fragrance taste.In leaf rotation, carry out leaf rotation in three times, leaf rotation and the time of sun withering each time gradually extend, the dynamics of leaf rotation and
Degree is gradually strengthened, and such leaf rotation mode can make the leaf margin of tealeaves have a certain degree of rupture, and be unlikely to rupture
Degree shows dilute soft and aoxidized, and further promotes the faint scent of tealeaves to come out, also assures aroma of pure.Tealeaves exists
Shaken in vibration machine, mainly allow the phase mutual friction of tealeaves, frayed leaf margin cell, accelerate enzymatic oxidation, promote it is dark brownish green leak water,
It is allowed to be combined with the active principle inside leaf, changes into more Gao Gengnong fragrance matter, while the evaporation and operating of moisture, have
Beneficial to the conversion of fragrance, flavour, this is also a high major reason of floral type tea perfume gas.The leaf of leaf rotation appropriateness：Leaf margin is in
Cinnabar is red, and raised point of blade face is in yellow green, leaf margin back of the body volume, in soupspoon shape in terms of blade back, sends orchid perfume, the blue or green base of a fruit occurs in leaf
The green red side of abdomen, slightly gloss, the scarlet degree of leaf margin is sufficient, and stalk epidermis is aobvious corrugation.
Beneficial effects of the present invention are：Black tea profile bar rope tight knot is neat and well spaced made from the inventive method, and color and luster is pitch-black glossy
Band milli, the fragrance of a flower that gives off a strong fragrance is obvious, and the fresh alcohol of flavour is smooth, and soup look is red gorgeous bright, and bowl is light red bright along band gold ring tea residue fertilizer.
It is the optimization to basic technology scheme below：
Prioritization scheme one：In step 4, the depth of withering trough is 20~25cm, and the surface area of bottom land is 6~7 ㎡.
Prioritization scheme two, based on prioritization scheme one：The time that step 4 mid-early stage withers is 6h.
Prioritization scheme three, based on prioritization scheme two：Stress control is when kneading：It is not pressurized and kneads 4~5min, pushes 8cm
Knead 8~10min again afterwards, 8~10min is kneaded after rising 3cm, then 13~15min is kneaded after rising 3cm, then push 4cm and knead
18~22min, then rise 2cm and knead 8~10min.
Prioritization scheme four, based on prioritization scheme three：In step 7, dry at twice, for the first time the temperature of drying for 110~
120 DEG C, leaf-spreading thickness is 1.5~2cm, and the time is 12~16min；Then 30~35min of spreading for cooling carries out second of drying again, temperature
Spend for 90~100 DEG C, leaf-spreading thickness is 2~2.5cm, 12~16min of time.
Prioritization scheme five, based on prioritization scheme four：After completing drying, tealeaves is taken out into spreading for cooling to room temperature, then using baking
Roasting machine carries out Titian, and the temperature of curer is 110~115 DEG C, and the baking time is 1.2~1.3h.
Embodiment
Technical solution of the present invention is described further with reference to embodiment：
Embodiment 1：A kind of processing method of fragrant black tea, comprises the following steps：
It is Step 1: dark brownish green：Choose the two leaves and a bud in 5~June or the fresh tea passes of the leaf of a bud three；
Step 2: sun withering：In the afternoon after 4 points, fresh tea passes are spread 50min is dried in tea sieve, it is 5cm to spread thickness；
Step 3: leaf rotation：Tealeaves after sun withering is placed in vibration machine；After first time leaf rotation 4min, air blue 8min is taken out；Second
After secondary leaf rotation 6min, sun withering 25min is taken out；After third time leaf rotation 10min, sun withering 40min is taken out；Obtain leaf rotation leaf；
Step 4: wither：Leaf rotation leaf is put into withering trough and carries out early stage and later stage and withers, the withering trough specification selected before withering
It is：Groove depth of withering is 20~25cm, and the surface area of bottom land is 6~7 ㎡；Wither early stage and hot blast is blasted into withering trough, control
The temperature of withering trough at 28 DEG C, after 7h carry out the later stage wither, the time that the later stage withers is 10min, and cold wind is blasted into withering trough,
Control temperature≤25 DEG C in withering trough；
Step 5: knead, deblock：Tealeaves is put into kneading machine, Stress control is when kneading：It is not pressurized and kneads 4~5min, under
8~10min is kneaded again after pressure 8cm, 8~10min is kneaded after rising 3cm, then kneads 13~15min after rising 3cm, then is pushed
4cm kneads 18~22min, then rises 2cm and knead 8~10min；Then disperse tealeaves to be deblocked；
Step 6: fermentation：Using box fermentation, the tealeaves after kneading is placed in fermenting case, tealeaves spread thickness for 8~
10cm, carry out the fermentation of three phases；First stage：Temperature is 35 DEG C, time 5min；Second stage：Temperature is 25 DEG C, when
Between be 3h；Phase III：Temperature is 20 DEG C, time 2h；
Step 7: drying：Tealeaves is placed in heating, drying in dryer, dried at twice, the temperature of drying is 110 for the first time
DEG C, leaf-spreading thickness is 1.5~2cm, time 12min；Then 30~35min of spreading for cooling carries out second of drying, temperature 100 again
DEG C, leaf-spreading thickness is 2~2.5cm, time 16min；The water content for being dried to tealeaves is 10~15%；After completing drying, tealeaves is taken
Go out spreading for cooling to room temperature, then carry out Titian using curer, the temperature of curer is 110 DEG C, and the baking time is 1.3h.
Embodiment 2：A kind of processing method of fragrant black tea, comprises the following steps：
It is Step 1: dark brownish green：Choose the two leaves and a bud in 5~June or the fresh tea passes of the leaf of a bud three；
Step 2: sun withering：In the afternoon after 4 points, fresh tea passes are spread 30min is dried in tea sieve, it is 3cm to spread thickness；
Step 3: leaf rotation：Tealeaves after sun withering is placed in vibration machine；After first time leaf rotation 3min, air blue 10min is taken out；The
After secondary leaf rotation 5min, sun withering 20min is taken out；After third time leaf rotation 15min, sun withering 30min is taken out；Obtain leaf rotation leaf；
Step 4: wither：Leaf rotation leaf is put into withering trough and carries out early stage and later stage and withers, the withering trough specification selected before withering
It is：Groove depth of withering is 20~25cm, and the surface area of bottom land is 6~7 ㎡；Wither early stage and hot blast is blasted into withering trough, control
The temperature of withering trough at 30 DEG C, after 5.5h carry out the later stage wither, the time that the later stage withers is 15min, is blasted into withering trough cold
Wind, control temperature≤25 DEG C in withering trough；
Step 5: knead, deblock：Tealeaves is put into kneading machine, Stress control is when kneading：It is not pressurized and kneads 4~5min, under
8~10min is kneaded again after pressure 8cm, 8~10min is kneaded after rising 3cm, then kneads 13~15min after rising 3cm, then is pushed
4cm kneads 18~22min, then rises 2cm and knead 8~10min；Then disperse tealeaves to be deblocked；
Step 6: fermentation：Using box fermentation, the tealeaves after kneading is placed in fermenting case, tealeaves spread thickness for 8~
10cm, carry out the fermentation of three phases；First stage：Temperature is 38 DEG C, time 4min；Second stage：Temperature is 28 DEG C, when
Between be 2.5h；Phase III：Temperature is 25 DEG C, time 1h；
Step 7: drying：Tealeaves is placed in heating, drying in dryer, dried at twice, the temperature of drying is 120 for the first time
DEG C, leaf-spreading thickness is 1.5~2cm, time 16min；Then 30~35min of spreading for cooling carries out second of drying, temperature 90 again
DEG C, leaf-spreading thickness is 2~2.5cm, time 12min；The water content for being dried to tealeaves is 10~15%；After completing drying, tealeaves is taken
Go out spreading for cooling to room temperature, then carry out Titian using curer, the temperature of curer is 115 DEG C, and the baking time is 1.2h.
Embodiment 3：A kind of processing method of fragrant black tea, comprises the following steps：
It is Step 1: dark brownish green：Choose the two leaves and a bud in 5~June or the fresh tea passes of the leaf of a bud three；
Step 2: sun withering：In the afternoon after 4 points, fresh tea passes are spread 40min is dried in tea sieve, it is 5cm to spread thickness；
Step 3: leaf rotation：Tealeaves after sun withering is placed in vibration machine；After first time leaf rotation 4min, air blue 10min is taken out；The
After secondary leaf rotation 6min, sun withering 20min is taken out；After third time leaf rotation 15min, sun withering 40min is taken out；Obtain leaf rotation leaf；
Step 4: wither：Leaf rotation leaf is put into withering trough and carries out early stage and later stage and withers, the withering trough specification selected before withering
It is：Groove depth of withering is 20~25cm, and the surface area of bottom land is 6~7 ㎡；Wither early stage and hot blast is blasted into withering trough, control
The temperature of withering trough at 28~30 DEG C, after 6h carry out the later stage wither, the time that the later stage withers is 15min, is blasted into withering trough
Cold wind, control temperature≤25 DEG C in withering trough；
Step 5: knead, deblock：Tealeaves is put into kneading machine, Stress control is when kneading：It is not pressurized and kneads 4~5min, under
8~10min is kneaded again after pressure 8cm, 8~10min is kneaded after rising 3cm, then kneads 13~15min after rising 3cm, then is pushed
4cm kneads 18~22min, then rises 2cm and knead 8~10min；Then disperse tealeaves to be deblocked；
Step 6: fermentation：Using box fermentation, the tealeaves after kneading is placed in fermenting case, tealeaves spread thickness for 8~
10cm, carry out the fermentation of three phases；First stage：Temperature is 36 DEG C, time 4min；Second stage：Temperature is 28 DEG C, when
Between be 2.5h；Phase III：Temperature is 25 DEG C, time 1.5h；
Step 7: drying：Tealeaves is placed in heating, drying in dryer, dried at twice, the temperature of drying is 115 for the first time
DEG C, leaf-spreading thickness is 1.5~2cm, time 16min；Then 30~35min of spreading for cooling carries out second of drying, temperature 90 again
DEG C, leaf-spreading thickness is 2~2.5cm, time 12min；The water content for being dried to tealeaves is 10~15%；After completing drying, tealeaves is taken
Go out spreading for cooling to room temperature, then carry out Titian using curer, the temperature of curer is 115 DEG C, and the baking time is 1.3h.
Claims (6)
1. a kind of processing method of fragrant black tea, it is characterised in that comprise the following steps：
It is Step 1: dark brownish green：Choose the two leaves and a bud in 5~June or the fresh tea passes of the leaf of a bud three；
Step 2: sun withering：In the afternoon after 4 points, fresh tea passes are spread into 30~50min of drying in tea sieve, spread thickness as 3
~5cm；
Step 3: leaf rotation：Tealeaves after sun withering is placed in vibration machine；After first time 3~4min of leaf rotation, taking-up air blue 8~
10min；After second of 5~6min of leaf rotation, 20~25min of sun withering is taken out；After 10~15min of third time leaf rotation, sun withering 30 is taken out
~40min；Obtain leaf rotation leaf；
Step 4: wither：Leaf rotation leaf is put into withering trough and carries out early stage and later stage and withers, withers early stage and is blasted into withering trough
Hot blast, control the temperature of withering trough at 28~30 DEG C, after 5.5~7h carry out the later stage wither, the time that the later stage withers be 10~
15min, cold wind is blasted into withering trough, control temperature≤25 DEG C in withering trough；
Step 5: knead, deblock：Tealeaves is put into kneading machine, stopped after kneading 70min, then disperses tealeaves；
Step 6: fermentation：Using box fermentation, the tealeaves after kneading is placed in fermenting case, tealeaves spread thickness for 8~
10cm, carry out the fermentation of three phases；First stage：Temperature is 35~38 DEG C, and the time is 4~5min；Second stage：Temperature is
25~28 DEG C, the time is 2.5~3h；Phase III：Temperature is 20~25 DEG C, and the time is 1~2h；
Step 7: drying：Tealeaves is placed in heating, drying in dryer, the water content for being dried to tealeaves is 10~15%.
2. the processing method of fragrant black tea as claimed in claim 1, it is characterised in that：In step 4, the depth of withering trough
For 20~25cm, the surface area of bottom land is 6~7 ㎡.
3. the processing method of fragrant black tea as claimed in claim 2, it is characterised in that：The time that step 4 mid-early stage withers
For 6h.
4. the processing method of fragrant black tea as claimed in claim 3, it is characterised in that：Stress control is when kneading：It is not added with
4~5min is twisted with the fingers in kneadding, is kneaded 8~10min again after pushing 8cm, is kneaded 8~10min after rising 3cm, then knead 13 after rising 3cm
~15min, then push 4cm and knead 18~22min, then rise 2cm and knead 8~10min.
5. the processing method of fragrant black tea as claimed in claim 4, it is characterised in that：In step 7, dry at twice, the
The temperature of first drying is 110~120 DEG C, and leaf-spreading thickness is 1.5~2cm, and the time is 12~16min；Then spreading for cooling 30~
35min carries out second of drying again, and temperature is 90~100 DEG C, and leaf-spreading thickness is 2~2.5cm, 12~16min of time.
6. the processing method of fragrant black tea as claimed in claim 5, it is characterised in that：After completing drying, tealeaves is taken out
Then spreading for cooling carries out Titian to room temperature using curer, the temperature of curer is 110~115 DEG C, bakee the time be 1.2~
1.3h。
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077468A (en) * | 2018-01-15 | 2018-05-29 | 广西南亚热带农业科学研究所 | A kind of processing method of Huang kwan-yin black tea |
| CN108576282A (en) * | 2018-06-25 | 2018-09-28 | 思南梵众白茶开发经营有限公司 | A kind of black tea with flower fragrance and its processing method |
| CN109042974A (en) * | 2018-10-31 | 2018-12-21 | 张家界西莲茶业有限责任公司 | A kind of black tea with flower fragrance processing technology |
| CN109170010A (en) * | 2018-11-07 | 2019-01-11 | 常宁市瑶园生态农业科技发展有限公司 | Fragrant black tea and preparation method thereof |
| CN110892926A (en) * | 2019-12-16 | 2020-03-20 | 刘文园 | Process for making high-mountain sunning black tea |
| CN111480703A (en) * | 2020-03-24 | 2020-08-04 | 上杭县老茶汤生态农业有限公司 | Processing technology of flower and fruit fragrance high mountain black tea |
| CN112167384A (en) * | 2020-10-26 | 2021-01-05 | 晴隆县清韵茶业有限公司 | Making method of black tea with flower fragrance |
| CN113693136A (en) * | 2020-05-20 | 2021-11-26 | 古丈青竹山茶业有限公司 | Fragrance-enhancing processing system and method for flower-fragrance type black tea |
| CN113812480A (en) * | 2021-09-24 | 2021-12-21 | 殷露 | Baking method of small seed black tea |
| CN114176144A (en) * | 2021-12-23 | 2022-03-15 | 湖北龙王垭茶业有限公司 | Withering method of sun-cured green tea |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077468A (en) * | 2018-01-15 | 2018-05-29 | 广西南亚热带农业科学研究所 | A kind of processing method of Huang kwan-yin black tea |
| CN108576282A (en) * | 2018-06-25 | 2018-09-28 | 思南梵众白茶开发经营有限公司 | A kind of black tea with flower fragrance and its processing method |
| CN109042974A (en) * | 2018-10-31 | 2018-12-21 | 张家界西莲茶业有限责任公司 | A kind of black tea with flower fragrance processing technology |
| CN109170010A (en) * | 2018-11-07 | 2019-01-11 | 常宁市瑶园生态农业科技发展有限公司 | Fragrant black tea and preparation method thereof |
| CN110892926A (en) * | 2019-12-16 | 2020-03-20 | 刘文园 | Process for making high-mountain sunning black tea |
| CN111480703A (en) * | 2020-03-24 | 2020-08-04 | 上杭县老茶汤生态农业有限公司 | Processing technology of flower and fruit fragrance high mountain black tea |
| CN111480703B (en) * | 2020-03-24 | 2023-04-07 | 上杭县老茶汤生态农业有限公司 | Processing technology of flower and fruit fragrance high mountain black tea |
| CN113693136A (en) * | 2020-05-20 | 2021-11-26 | 古丈青竹山茶业有限公司 | Fragrance-enhancing processing system and method for flower-fragrance type black tea |
| CN112167384A (en) * | 2020-10-26 | 2021-01-05 | 晴隆县清韵茶业有限公司 | Making method of black tea with flower fragrance |
| CN113812480A (en) * | 2021-09-24 | 2021-12-21 | 殷露 | Baking method of small seed black tea |
| CN114176144A (en) * | 2021-12-23 | 2022-03-15 | 湖北龙王垭茶业有限公司 | Withering method of sun-cured green tea |
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Application publication date: 20171212 |
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