CN107455502A - A kind of processing method of black tea - Google Patents
A kind of processing method of black tea Download PDFInfo
- Publication number
- CN107455502A CN107455502A CN201710874627.3A CN201710874627A CN107455502A CN 107455502 A CN107455502 A CN 107455502A CN 201710874627 A CN201710874627 A CN 201710874627A CN 107455502 A CN107455502 A CN 107455502A
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- China
- Prior art keywords
- tea
- black tea
- temperature
- processing method
- tealeaves
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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
Abstract
The present invention discloses a kind of processing method of black tea, comprises the following steps：(1) selecting fresh leaves (2) wither (3) knead (4) fermentation (5) sterilization (6) dry (7) packaging (8) curing (9) Titian.The present invention is withered using constant temperature, has both solved the drawbacks of being influenceed by weather, day and night temperature, and can makes fresh leaf wither uniformly；Increase ultraviolet sterilization step after fermentation, some microbial bacterials caused by fermentation can be killed；Refrigeration curing is carried out after packaging, the beneficiating ingredient for being advantageous to tealeaves is further developed；Static state high-temperature Titian is carried out again after packaging, curing, has both been avoided that tealeaves impact wreckage tea shape, and can avoids tea perfume from volatilizing.Tea leaf quality obtained by the present invention is good, and steady quality, tea perfume is strong, and after tealeaves bubbles open, millet paste is red and bright, mellow in taste.
Description
Technical field
The present invention relates to tea processing field, and in particular to a kind of processing method of black tea.
Background technology
Black tea is one of Chinese six big teas, belongs to full fermentation tea, is using the new bud-leaf of suitable tea tree as raw material, through withering
The series of process process such as wither, knead, fermenting, drying is refined to be formed, and water colour and tea residue are red.
The purpose withered is fresh tea passes is reached a certain degree of dehydration, and it is uniformly the key of quality of withering to wither,
Wither deficiency, water content of tea will be higher, is easily broken off when kneading, and withers excessively, can cause water content of tea few again, knead
It is difficult into bar, and powder tea increases.Currently used deterioration method has sunlight exposure, air blower blowing, withered naturally, exists and withers
The problem of uneven or climate temperature difference of withering influences.And some microbial bacterials can be produced in fermentation process, it may produce mould
Become, sterilization not in time can reduce the quality of tea.Increase Titian technique can make tealeaves fragrance denseer, but be existed using fragrance extracting machine by tealeaves
Moved under heating status, the severe friction between tealeaves can destroy tea shape, the substantial amounts of low-quality tea-leaf power of bad student, after Titian
It is packaged again, part fragrance has distributed, and is unfavorable for the storage of tea smell.
The content of the invention
In order to which uneven, the climate temperature difference that solves to wither in black tea manufacturing process is influenceed, fermentation generation is gone mouldy, Titian produces
After excessive tea-leaf power, Titian the problems such as fragrance volatilizing, the present invention provides a kind of processing method of black tea, to solve above-mentioned ask
Topic, has that tea leaf quality is good, steady quality, the advantages of tea perfume is strong.
The present invention is realized by following technical proposals：
The present invention provides a kind of processing method of black tea, and procedure of processing is as follows：
S1：Selecting fresh leaves：The fresh leaf for choosing the leaf of a bud one or two leaves and a bud is raw material；
S2：Wither：Fresh leaf is put into withering trough, it is 5~7cm to spread thickness, and wither 14~16h, using sky between withering
Transfer in row thermostatic control；
S3：Knead：Withering leaf is put into kneading machine and kneaded, be not compacted when launching withering leaf, injected volume is to rub
The 75~85% of twister capacity, the process of kneading are soft 10min, and repressurization rubs 5min, so repeats to operate, when tealeaves office
Portion is general red and is tightly rolled into bar, hand-tight to hold tea base without loose Fold, tea juice it is excessive not into drip when, terminate to knead；
S4：Fermentation：Tealeaves after kneading is put into fermenting cellar machine to be fermented, controls 30~35 DEG C of temperature, relative humidity
More than 90%, fermentation time is 4~6h；
S5：Sterilization：Fermented tea obtained by step S4 is sterilized using ultraviolet；
S6：Dry：Processing is dried using dryer, first with primary drying for baking handle the regular hour, primary drying for baking temperature be 100~
110 DEG C, then the regular hour is handled with final firing, final firing temperature is 110~120 DEG C, obtains dry tea；
S7：Packaging：The step S6 dry teas obtained are packed；
S8：Curing：Tealeaves after packaging is inserted into freezer to be cured；
S9：Titian：Tealeaves after curing is subjected to static state high-temperature Titian, you can obtain black tea finished product.
Preferably, the constant temperature described in step S2 is 26 DEG C.
Preferably, the total time of kneading described in step S3 is 60~90min.
Preferably, red change occurs for the tea leaf fermentation described in step S4 to blade 90~95%, and grass smell disappears, alcohol fragrance
It is strong, you can to complete fermentation.
Preferably, the ultraviolet wavelength described in step S5 is 240~280nm.
Preferably, the ultraviolet disinfection time described in step S5 is 20~30min.
Preferably, the primary drying for baking processing time described in step S6 is 8~10min, and final firing processing time is 18~30min.
Preferably, the temperature of ice house described in step S8 is 1~4 DEG C, and the curing time is 20~50d.
Preferably, the Titian temperature described in step S9 is 110~125 DEG C, and the time is 25~35min.
The present invention compared with prior art, has the advantages that：
1. the present invention is withered using constant temperature, both solves the drawbacks of being influenceed by weather, day and night temperature, and can makes fresh leaf
Wither uniformly, the black tea finished product profile of raising, dry tea Color Quality.
2. increasing ultraviolet sterilization step after present invention fermentation, some microbial bacterials caused by fermentation can be killed, are prevented
Produce and go mouldy after only fermenting, and fermented quality is more preferably, the quality of tealeaves is significantly improved.
3. carrying out refrigeration curing after present invention packaging, the effective active material for being advantageous to tealeaves is easier dissolution, soup look
It is bright orange penetrating.
4. carrying out static state high-temperature Titian again after present invention packaging, curing, tealeaves impact wreckage tea shape is both avoided that, and can is kept away
Exempt from tea perfume volatilization, black tea sample tea is aromatic strongly fragrant salubrious.
Embodiment
Embodiment 1
A kind of processing method of black tea, procedure of processing are as follows：
S1：Selecting fresh leaves：The fresh leaf for choosing the leaf of a bud one or two leaves and a bud is raw material；
S2：Wither：Fresh leaf is put into withering trough, it is 5cm to spread thickness, and wither 14h, and perseverance is carried out using air-conditioning between withering
Temperature control system, air-conditioner temperature are 26 DEG C；
S3：Knead：Withering leaf is put into kneading machine and kneaded, be not compacted when launching withering leaf, injected volume is to rub
The 75% of twister capacity, the process of kneading are soft 10min, and repressurization rubs 5min, so repeats to operate, knead 60~
90min, it is hand-tight to hold tea base without loose Fold when tealeaves is locally general red and is tightly rolled into bar, tea juice it is excessive not into drip when,
End is kneaded；
S4：Fermentation：Tealeaves after kneading is put into fermenting cellar machine to be fermented, controls 32 DEG C of temperature, relative humidity 90%
More than, fermentation time is 4~6h, and when red change occurs for blade 90%, grass smell disappears, alcohol aromatic flavour, you can completes fermentation；
S5：Sterilization：Fermented tea obtained by step S4 is sterilized using ultraviolet, ultraviolet wavelength 253nm, sterilizing
Time is 25min；
S6：Dry：Processing is dried using dryer, first handles 8min with primary drying for baking, primary drying for baking temperature is 105 DEG C, then is used
Final firing handles 25min, and final firing temperature is 115 DEG C, obtains dry tea；
S7：Packaging：The step S6 dry teas obtained are packed；
S8：Curing：Tealeaves after packaging is inserted into freezer to be cured, temperature of ice house is 1 DEG C, curing time 50d；
S9：Titian：Tealeaves after curing is subjected to static state high-temperature Titian, Titian temperature is 110 DEG C, time 25min, i.e.,
It can obtain black tea finished product.
Embodiment 2
A kind of processing method of black tea, procedure of processing are as follows：
S1：Selecting fresh leaves：The fresh leaf for choosing the leaf of a bud one or two leaves and a bud is raw material；
S2：Wither：Fresh leaf is put into withering trough, it is 6cm to spread thickness, and wither 15h, and perseverance is carried out using air-conditioning between withering
Temperature control system, air-conditioner temperature are 26 DEG C；
S3：Knead：Withering leaf is put into kneading machine and kneaded, be not compacted when launching withering leaf, injected volume is to rub
The 80% of twister capacity, the process of kneading are soft 10min, and repressurization rubs 5min, so repeats to operate, knead 60~
90min, it is hand-tight to hold tea base without loose Fold when tealeaves is locally general red and is tightly rolled into bar, tea juice it is excessive not into drip when,
End is kneaded；
S4：Fermentation：Tealeaves after kneading is put into fermenting cellar machine to be fermented, controls 30 DEG C of temperature, relative humidity 90%
More than, fermentation time is 4~6h, and when red change occurs for blade 95%, grass smell disappears, alcohol aromatic flavour, you can completes fermentation；
S5：Sterilization：Fermented tea obtained by step S4 is sterilized using ultraviolet, ultraviolet wavelength 253nm, sterilizing
Time is 30min；
S6：Dry：Processing is dried using dryer, first handles 8min with primary drying for baking, primary drying for baking temperature is 110 DEG C, then is used
Final firing handles 20min, and final firing temperature is 115 DEG C, obtains dry tea；
S7：Packaging：The step S6 dry teas obtained are packed；
S8：Curing：Tealeaves after packaging is inserted into freezer to be cured, temperature of ice house is 2 DEG C, curing time 30d；
S9：Titian：Tealeaves after curing is subjected to static state high-temperature Titian, Titian temperature is 115 DEG C, time 30min, i.e.,
It can obtain black tea finished product.
Embodiment 3
A kind of processing method of black tea, procedure of processing are as follows：
S1：Selecting fresh leaves：The fresh leaf for choosing the leaf of a bud one or two leaves and a bud is raw material；
S2：Wither：Fresh leaf is put into withering trough, it is 7cm to spread thickness, and wither 15h, and perseverance is carried out using air-conditioning between withering
Temperature control system, air-conditioner temperature are 26 DEG C；
S3：Knead：Withering leaf is put into kneading machine and kneaded, be not compacted when launching withering leaf, injected volume is to rub
The 85% of twister capacity, the process of kneading are soft 10min, and repressurization rubs 5min, so repeats to operate, knead 60~
90min, it is hand-tight to hold tea base without loose Fold when tealeaves is locally general red and is tightly rolled into bar, tea juice it is excessive not into drip when,
End is kneaded；
S4：Fermentation：Tealeaves after kneading is put into fermenting cellar machine to be fermented, controls 35 DEG C of temperature, relative humidity 90%
More than, fermentation time is 4~6h, and when red change occurs for blade 90%, grass smell disappears, alcohol aromatic flavour, you can completes fermentation；
S5：Sterilization：Fermented tea obtained by step S4 is sterilized using ultraviolet, ultraviolet wavelength 260nm, sterilizing
Time is 25min；
S6：Dry：Processing is dried using dryer, first handles 10min with primary drying for baking, primary drying for baking temperature is 100 DEG C, then is used
Final firing handles 30min, and final firing temperature is 110 DEG C, obtains dry tea；
S7：Packaging：The step S6 dry teas obtained are packed；
S8：Curing：Tealeaves after packaging is inserted into freezer to be cured, temperature of ice house is 4 DEG C, curing time 20d；
S9：Titian：Tealeaves after curing is subjected to static state high-temperature Titian, Titian temperature is 125 DEG C, time 35min, i.e.,
It can obtain black tea finished product.
2nd, contrast test
1st, sensory review's contrast test
Subjects：Using embodiments above tea sample as observation group, with the hair of " a kind of processing method of black tea "
Bright patented product (application number：CN201510639163) it is control group.
Test method：Evaluate outside by black kung fu tea GB/T23776-2009 standard summaries, above subjects are seen respectively
The profile of tea sample, dry tea color and luster, fragrance, soup look, flavour are examined using 100 points of systems, invite 2 by professional training sampled tea expert by
One is its marking, and tea sample is blocked with cloth, evaluates process prohibition communication, do not interfere with each other assessment result in advance；
Standards of grading：
Tight thin, straight, still even or neat and well spaced, the calm aobvious milli of circle of profile -- tea rope；It is 60 points that any one of above resemblance, which is presented,
Two are 70-79 points, more than two 80-100 points；
Dry tea color and luster -- " reddish brown color and luster is homogeneous " item is presented and is 80-90 points, " brown Huang " item is presented as 60-79 points；
Fragrance -- delicate fragrance is strong for 85-90 points；It is pure slightly shallow for 70-80 points；
Soup look -- it is red and bright for 85-99 points；It is yellowish-brown to divide for 80-84；It is dark yellow to divide for 60-79；
Flavour -- dense alcohol is 81-99 points；It is fresh pure for 70-80 points；It is light to divide for 60-69；
Wherein dry tea scores with tea residue color and luster, and the higher tea leaf fermentation effect for showing the present invention is better, and fragrance is stronger, soup
Color is better, and evaluation is higher, and black tea effective active matter releasing degree is more thorough in the tea sample shown.
2nd, assessment result such as following table：
| Subjects | Profile | Dry tea color and luster | Fragrance | Soup look | Flavour |
| Embodiment 1 | 85 points | 95 points | 95 points | 96 points | 95 points |
| Embodiment 2 | 87 points | 88 points | 86 points | 93 points | 88 points |
| Embodiment 3 | 86 points | 85 points | 87 points | 92 points | 88 points |
| Control group | 73 points | 71 points | 73 points | 79 points | 72 points |
Result of the test shows, black tea brewing process of the invention, gives off a strong fragrance salubrious, soup look is red and bright have 90 points with
On evaluation, compared with tea color in contrast groups and leachable colouring effect more preferably, it is seen that the processing method energy of black tea of the invention
Effective active matter fermentation quality is enough significantly improved, tea perfume is strong salubrious.
According to GB/T 13738《Black tea》In, related physical and chemical index：
The black tea of the present invention is detected, inspection result is as follows：
| Physical and chemical index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Control group |
| Total ash (%) | 2 | 3 | 1 | 5 |
| Powder (%) | 0.01 | 0.03 | 0.08 | 1.8 |
| Extract (%) (middle leaflet) | 40 | 50 | 41 | 29 |
Shown according to detection data result, the black tea processed of the present invention, physical and chemical index is dry tea total ash≤3%, powder
≤ 0.08% etc., control group is superior to, and reach national top grade standard, it is seen that use of the present invention can effectively improve the whole of black tea
Body quality, inclusion leaching effect are more excellent compared with control group.
The specific implementation of the invention is not to be limited to these illustrations for above content, is led for technology belonging to the present invention
For the process operator in domain, without departing from the inventive concept of the premise, some simple deduction or replace can also be made,
The scope of patent protection that the present invention is determined by the claims submitted should be all considered as belonging to.
Claims (9)
1. a kind of processing method of black tea, it is characterised in that procedure of processing is as follows：
S1：Selecting fresh leaves：The fresh leaf for choosing the leaf of a bud one or two leaves and a bud is raw material；
S2：Wither：Fresh leaf is put into withering trough, it is 5~7cm to spread thickness, and wither 14~16h, is entered between withering using air-conditioning
Row thermostatic control；
S3：Knead：Withering leaf is put into kneading machine and kneaded, be not compacted when launching withering leaf, injected volume is kneading machine
The 75~85% of capacity, the process of kneading are soft 10min, and repressurization rubs 5min, so repeats to operate；
S4：Fermentation：Tealeaves after kneading is put into fermenting cellar machine to be fermented, controls 30~35 DEG C of temperature, relative humidity 90%
More than, fermentation time is 4~6h；
S5：Sterilization：Fermented tea obtained by step S4 is sterilized using ultraviolet；
S6：Dry：Processing is dried using dryer, first handled with primary drying for baking, primary drying for baking temperature is 100~110 DEG C, then uses final firing
Processing, final firing temperature are 110~120 DEG C, obtain dry tea；
S7：Packaging：The step S6 dry teas obtained are packed；
S8：Curing：Tealeaves after packaging is inserted into freezer to be cured；
S9：Titian：Tealeaves after curing is subjected to static state high-temperature Titian, you can obtain black tea finished product.
2. the processing method of black tea according to claim 1, it is characterised in that the constant temperature described in step S2 is 26 DEG C.
3. the processing method of black tea according to claim 1, it is characterised in that knead total time described in step S3 as 60
~90min.
4. the processing method of black tea according to claim 1, it is characterised in that tea leaf fermentation described in step S4 to blade
90~95% occur red change.
5. the processing method of black tea according to claim 1, it is characterised in that the ultraviolet wavelength described in step S5 is
240~280nm.
6. the processing method of black tea according to claim 1, it is characterised in that the ultraviolet disinfection time described in step S5
For 20~30min.
7. the processing method of black tea according to claim 1, it is characterised in that the primary drying for baking processing time described in step S6 is
8~10min, final firing processing time are 18~30min.
8. the processing method of black tea according to claim 1, it is characterised in that the temperature of ice house described in step S8 is 1~4
DEG C, the curing time is 20~50d.
9. the processing method of black tea according to claim 1, it is characterised in that the Titian temperature described in step S9 is 110
~125 DEG C, the time is 25~35min.
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| CN201710874627.3A CN107455502A (en) | 2017-09-25 | 2017-09-25 | A kind of processing method of black tea |
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| CN201710874627.3A CN107455502A (en) | 2017-09-25 | 2017-09-25 | A kind of processing method of black tea |
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| CN107455502A true CN107455502A (en) | 2017-12-12 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403030A (en) * | 2019-09-06 | 2019-11-05 | 贵州省凤冈县浪竹有机茶业有限公司 | A kind of processing technology of black tea |
| CN113796433A (en) * | 2021-10-14 | 2021-12-17 | 李涛 | Black tea making process |
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| CN113796433A (en) * | 2021-10-14 | 2021-12-17 | 李涛 | Black tea making process |
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Application publication date: 20171212 |