CN107549350A - A kind of processing technology of black tea - Google Patents
A kind of processing technology of black tea Download PDFInfo
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- CN107549350A CN107549350A CN201710893050.0A CN201710893050A CN107549350A CN 107549350 A CN107549350 A CN 107549350A CN 201710893050 A CN201710893050 A CN 201710893050A CN 107549350 A CN107549350 A CN 107549350A
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- tealeaves
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Abstract
The invention discloses a kind of processing technology of black tea, comprise the following steps：Harvesting tealeaves, wither, just rub, rubbing again, deblocking, sieving, fermenting, just drying, multiple bakings, Titian, encapsulation, its tealeaves made, good appearance is tight thin, clean and tidy, beautiful, and the flavour of tealeaves is easily brewed comes out, refreshing, sweet, the resistance to bubble of mouthfeel alcohol.
Description
Technical field
The present invention relates to tea field, is to be related to a kind of processing technology of black tea specifically.
Background technology
Tealeaves is one of three big beverage of the world, existing thousands of years history, and various teas kinds are rich in variety,
Unexpectedly mutually contend in beauty, it is loved by consumers with its unique naturally quality.As the improvement of people's living standards, the need to tealeaves
The amount of asking is also more and more, and the world has individual country more than 100 to drink tea, and Tea Consumption person is more than 2,000,000,000.
South china Zhaoping County is Tea planting base, and tea processing base, wherein Zhaoping black tea are particularly famous.
The content of the invention
It is an object of the invention to provide a kind of processing technology of black tea, its tealeaves made, good appearance, it is tight it is thin,
Neatly, it is beautiful, and tealeaves flavour easily it is brewed out, refreshing, sweet, the resistance to bubble of mouthfeel alcohol.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of processing technology of black tea, including
Following steps：（1）Pluck tealeaves：March-harvesting in the October leaf of one bud one, the leaf of two bud one；（2）Wither：Fresh leaf withered to 8 naturally~
12 hours or heat 40-50 DEG C with deteriorating machine and wither to moisture and reduce to 15-20%；（3）Just rub：30-50 points are kneaded with kneading machine
Clock；（4）Rub again：By the tea deblocking kneaded, break up, then tealeaves 30-40 minutes are kneaded with kneading machine；（5）Deblock, sieve：
By the tea deblocking kneaded, break up, sieve；（6）Fermentation：Tealeaves is put into fermenting cellar to be fermented, fermentation temperature is adjusted to 30
~40 DEG C, fermentation 5~6 hours；（7）Just dry：Dryer temperature is 80-95 DEG C, and moisture reduces 20%-30%；（8）It is multiple to dry：Treat tea
After leaf natural cooling, dried with dryer, drying temperature is 100-120 DEG C, and the time is 15-20 minutes；（9）Titian：Adopt
With slow fire Titian, 90-100 DEG C of temperature, the time is 50-70 minutes；（10）Encapsulation：Tealeaves normal temperature is sealed up for safekeeping.
Further illustrate, the sieve aperture 2-3cm of the sieving.
Compared with prior art, the present invention has the advantages that：The tealeaves that the present invention makes, good appearance,
It is tight thin, clean and tidy, beautiful, and the flavour of tealeaves easily it is brewed out, refreshing, sweet, the resistance to bubble of mouthfeel alcohol.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but not limited the scope of the invention
And application：
Embodiment 1
A kind of processing technology of black tea, comprises the following steps：（1）Pluck tealeaves：March-harvesting in the October leaf of one bud one, two buds one
Leaf；（2）Wither：Fresh leaf is withered naturally 8 hours or heat 40 DEG C with deteriorating machine and withered to moisture and reduce to 15%；（3）Just rub：
Kneaded 30 minutes with kneading machine；（4）Rub again：By the tea deblocking kneaded, break up, then tealeaves is kneaded 30 minutes with kneading machine；
（5）Deblock, sieve：By the tea deblocking kneaded, break up, sieve, it is preferred that the sieve aperture 2cm of sieving；（6）Fermentation：Will
Tealeaves is put into fermenting cellar and fermented, and fermentation temperature is adjusted to 30 DEG C, fermented 5 hours；（7）Just dry：Dryer temperature is 80 DEG C,
Moisture reduces 20%；（8）It is multiple to dry：After tealeaves natural cooling, dried with dryer, drying temperature is 100 DEG C, and the time is
15 minutes；（9）Titian：Using slow fire Titian, 90 DEG C of temperature, the time is 50 minutes；（10）Encapsulation：Tealeaves normal temperature is sealed and sealed
Deposit.
Embodiment 2
A kind of processing technology of black tea, comprises the following steps：（1）Pluck tealeaves：March-harvesting in the October leaf of one bud one, two buds one
Leaf；（2）Wither：Fresh leaf is withered naturally 12 hours or heat 50 DEG C with deteriorating machine and withered to moisture and reduce to 15-20%；（3）Just
Rub：Kneaded 50 minutes with kneading machine；（4）Rub again：By the tea deblocking kneaded, break up, then knead tealeaves 40 with kneading machine and divide
Clock；（5）Deblock, sieve：By the tea deblocking kneaded, break up, sieve, it is preferred that the sieve aperture 3cm of sieving；（6）Hair
Ferment：Tealeaves is put into fermenting cellar to be fermented, fermentation temperature is adjusted to 40 DEG C, fermented 6 hours；（7）Just dry：Dryer temperature is
95 DEG C, moisture reduces 30%；（8）It is multiple to dry：After tealeaves natural cooling, to be dried with dryer, drying temperature is 120 DEG C, when
Between be 20 minutes；（9）Titian：Using slow fire Titian, 100 DEG C of temperature, the time is 70 minutes；（10）Encapsulation：Tealeaves normal temperature is close
Envelope is sealed up for safekeeping.
Embodiment 3
A kind of processing technology of black tea, comprises the following steps：（1）Pluck tealeaves：March-harvesting in the October leaf of one bud one, two buds one
Leaf；（2）Wither：Fresh leaf is withered naturally 10 hours or heat 45 DEG C with deteriorating machine and withered to moisture and reduce to 18%；（3）Just rub：
Kneaded 40 minutes with kneading machine；（4）Rub again：By the tea deblocking kneaded, break up, then tealeaves is kneaded 35 minutes with kneading machine；
（5）Deblock, sieve：By the tea deblocking kneaded, break up, sieve, it is preferred that the sieve aperture 2.5cm of sieving；（6）Fermentation：
Tealeaves is put into fermenting cellar to be fermented, fermentation temperature is adjusted to 35 DEG C, fermented 5.5 hours；（7）Just dry：Dryer temperature is 90
DEG C, moisture reduces 25%；（8）It is multiple to dry：After tealeaves natural cooling, dried with dryer, drying temperature is 110 DEG C, the time
For 18 minutes；（9）Titian：Using slow fire Titian, 95 DEG C of temperature, the time is 60 minutes；（10）Encapsulation：Tealeaves normal temperature is sealed and sealed
Deposit.
The present invention uses just to rub up rubs technique again, and its tealeaves made, good appearance is tight thin, clean and tidy, beautiful, and
The flavour of tealeaves is easily brewed to be come out, while uses Titian technology, refreshing, sweet, the resistance to bubble of mouthfeel alcohol.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
Some equivalent substitutes or obvious modification are made on the premise of not departing from present inventive concept, and performance or purposes are identical, all should
It is considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted.
Claims (2)
1. a kind of processing technology of black tea, it is characterised in that comprise the following steps：（1）Pluck tealeaves：March-October plucks a bud
One leaf, the leaf of two bud one；（2）Wither：Fresh leaf is withered naturally 8~12 hours or heat 40-50 DEG C with deteriorating machine and withered to moisture
Reduce to 15-20%；（3）Just rub：30-50 minutes are kneaded with kneading machine；（4）Rub again：By the tea deblocking kneaded, break up, then
Tealeaves 30-40 minutes are kneaded with kneading machine；（5）Deblock, sieve：By the tea deblocking kneaded, break up, sieve；（6）Fermentation：
Tealeaves is put into fermenting cellar to be fermented, fermentation temperature is adjusted to 30~40 DEG C, fermented 5~6 hours；（7）Just dry：Dryer temperature
Spend for 80-95 DEG C, moisture reduces 20%-30%；（8）It is multiple to dry：After tealeaves natural cooling, dried with dryer, drying temperature
Spend for 100-120 DEG C, the time is 15-20 minutes；（9）Titian：Using slow fire Titian, 90-100 DEG C of temperature, the time is 50-70 points
Clock；（10）Encapsulation：Tealeaves normal temperature is sealed up for safekeeping.
A kind of 2. processing technology of black tea according to claim 1, it is characterised in that the sieve aperture 2- of the sieving
3cm。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710893050.0A CN107549350A (en) | 2017-09-27 | 2017-09-27 | A kind of processing technology of black tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710893050.0A CN107549350A (en) | 2017-09-27 | 2017-09-27 | A kind of processing technology of black tea |
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| CN107549350A true CN107549350A (en) | 2018-01-09 |
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| CN201710893050.0A Pending CN107549350A (en) | 2017-09-27 | 2017-09-27 | A kind of processing technology of black tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221494A (en) * | 2018-11-27 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of black tea process for making |
| CN114468092A (en) * | 2022-01-14 | 2022-05-13 | 卢氏县杨献民茶业有限公司 | Dried orange peel and forsythia suspensa black tea and preparation process thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430995A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Processing method of Congou black tea |
-
2017
- 2017-09-27 CN CN201710893050.0A patent/CN107549350A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430995A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Processing method of Congou black tea |
Non-Patent Citations (1)
| Title |
|---|
| 粟本文等: "《优质红茶加工概论》", 31 January 2017, 中南大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221494A (en) * | 2018-11-27 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of black tea process for making |
| CN114468092A (en) * | 2022-01-14 | 2022-05-13 | 卢氏县杨献民茶业有限公司 | Dried orange peel and forsythia suspensa black tea and preparation process thereof |
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Application publication date: 20180109 |