CN107624900A - A kind of preparation method of wild sweet tea black tea - Google Patents
A kind of preparation method of wild sweet tea black tea Download PDFInfo
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Abstract
The invention belongs to Tea Production technical field, especially a kind of preparation method of wild sweet tea black tea, comprises the following steps：Harvesting；Sun withering；Wither；Knead：Method is kneaded using the light light pressure no pressure of pressure weight power no pressure weight power no pressure of no pressure；Fermentation；Dry；Finished product packing produces.The black tea prepared using the kneading in technique, can prevent tealeaves from rubbing fringe shape, while tealeaves bar shaped is kept, ensure that the rate of kneading of tealeaves reaches 70~85%.Black tea prepared by the technique has the features such as bar rope is stout and strong, tight knot circle is straight, color and luster Wu Run, tea give off a strong fragrance, soup look glow, mellow in taste, effectively increases the black tea quality of Wild sweet tea preparation.
Description
Technical field
The invention belongs to tea-manufacturing technology technical field, is related to a kind of preparation method of wild sweet tea black tea.
Background technology
Black tea is a kind of full fermentation tea, is the Main Tea product among tea culture.Black tea include souchong, congou tea and
Broken black tea, quality characteristic are red soup red autumnal leaves, and profile bar rope tight knot is even straight, and color and luster Wu Run, fragrant aroma, flavour is sweet and pure, has shape
Matter and excellent qualitative characteristics.The preparation technology of black tea directly affects its quality.The preparation technology of existing black tea, standard of plucking, is rubbed
Twist with the fingers and fermentation procedure has a great influence to sample tea, committed step prepared by category black tea.Existing process of kneading mainly uses kneading machine
Commonly kneaded, time of kneading general control in 30min or so, can heavy damage tealeaves surface texture, and by tea juice one
And rub out, it is unfavorable for follow-up fermentation procedure, the quality of black tea can be directly affected.
As the patent No. (201410851630.X) discloses a kind of preparation method of black tea, pressure method is kneaded by special
And airing zymotechnique, the special method of kneading is to be kneaded with tea twisting machine using the pressurization method of kneading of " light-weight-light "
2 90min, it the overlong time that single is kneaded, causes to knead the vexed Huang of leaf because the program is excessive to the dress leaf amount of tealeaves, system
Standby black tea quality is poor, and tea perfume gas is slightly light, and soup look is red to owe bright, and mouthfeel is more bitter, and root of Ford Metalleaf is dark.
The content of the invention
To solve the insufficient problem in current tea rolling technology, the present invention provides a kind of preparation side of wild sweet tea black tea
Method, the destruction kneaded in technology to tealeaves surface can be reduced, so as to effectively lift black tea quality.
It is achieved particular by following technical scheme：
A kind of preparation method of wild sweet tea black tea, comprises the following steps：
(1) pluck：Using Wild sweet tea as fresh leaf, the Ching Ming Festival front and rear harvesting one bud one leaf, two leaves and a bud, and choose；
(2) sun withering：The fresh leaf of selection in step (1) is uniformly spread on bamboo hedge, per 2~5kg of hedge, 16:00~17:
00, place sun withering in the sun；
(3) wither：The blade that step (2) is handled through sun withering, spread under low temperature, until blade withers, blade face color becomes
Deep, blade softens；
(4) knead：Using tea twisting machine, kneaded, time of kneading 60min, kneaded using pressurization kneading in technique
Until tea juice no longer flows out and sends delicate fragrance, tea rolling percentage of damage is 70~85%；
(5) ferment：The tealeaves kneaded is put into fermenting cellar and fermented, fermentation time is 6~8 hours, and blade is changed into deep
Ferment and complete during brown；
(6) dry：The tealeaves fermented is put into heating chamber to be dried, dried at twice, first drying temperature is 65
DEG C~75 DEG C, the time, secondary drying temperature was 35 DEG C~45 DEG C at 1~3 hour, 3~5 hours time；
(7) finished product packing：Dried tealeaves, reject impurity, packaging, you can.
It is preferred that low temperature control is uniformly spread in bamboo mat at 24 DEG C~30 DEG C with 1.5-2.5cm thickness in the step (3)
On, dry in the air to water content 53%-60%.
It is preferred that in the step (4), tea twisting machine is that rotating speed is 60 turns/min per barreled 8~15kg of tealeaves.
It is preferred that the pressurization in the step (4) knead order for no pressure-light pressure-weight power-no pressure-weight power-
No pressure-light pressure-no pressure is kneaded.
It is preferred that order is kneaded in the pressurization, it is divided into following steps：
(501) time of kneading is kneaded in 0min≤T≤10min using no pressure；
(502) time of kneading is kneaded in 10min ＜ T≤15min using light pressure；
(503) time of kneading is kneaded in 15min ＜ T≤25min using weight power；
(504) time of kneading is kneaded in 25min ＜ T≤30min using no pressure；
(505) time of kneading is kneaded in 30min ＜ T≤40min using weight power；
(506) time of kneading is kneaded in 40min ＜ T≤45min using no pressure；
(507) time of kneading in 45min ＜ T≤55min is kneaded using light pressure；
(508) time of kneading is kneaded in 55min ＜ T≤60min using no pressure.
It is preferred that when the light pressure is kneaded, pressure is 0.3~0.8MPa, and weight power is kneaded, and pressure is 1~6MPa.
It is preferred that fermenting cellar temperature control is at 30 DEG C~40 DEG C in the step (5).
Beneficial effect of the present invention：
1st, for Wild sweet tea fresh leaf initial when, tealeaves is more fragile, is first kneaded using no pressure, protects blade surface not
Destroyed, tea juice does not go out also, then is subject to light pressure and kneads, and tea juice is gradually overflowed, and blade starts to moisten, then is subject to weight power and rubs
Twist with the fingers, kneaded and loosened with no pressure halfway, then be subject to weight power and knead, until tealeaves shapes substantially, then kneaded and put using no pressure
Pine, then kneaded using light pressure, prevent tealeaves from rubbing fringe shape, finally kneaded using no pressure；Prepared using the kneading in technique
Black tea, while tealeaves bar shaped is kept, ensure that the rate of kneading of tealeaves reaches 70~85%.
2nd, the black tea prepared using the technique has that bar rope is stout and strong, tight knot is justified straight, color and luster Wu Run, tea and given off a strong fragrance, soup look
Glow, the features such as mellow in taste, black tea quality prepared by Shiqian Wild sweet tea can be effectively increased.
Embodiment
Tuberculosis specific embodiment is limited technical scheme is further below, but claimed
Scope is not only limited to made description.
In certain embodiments, the preparation method of wild sweet tea black tea, comprises the following steps：
(1) pluck：Using Wild sweet tea as fresh leaf, the Ching Ming Festival front and rear harvesting one bud one leaf, two leaves and a bud, and choose；
(2) sun withering：The fresh leaf of selection in step (1) is uniformly spread on bamboo hedge, per 2~5kg of hedge, 16:00~17:
00, place sun withering in the sun；
(3) wither：The blade that step (2) is handled through sun withering, spread under low temperature, until blade withers, blade face color becomes
Deep, blade softens；
(4) knead：Using tea twisting machine, kneaded, time of kneading 60min, kneaded using pressurization kneading in technique
Until tea juice no longer flows out and sends delicate fragrance, tea rolling percentage of damage is 70~85%；
(5) ferment：The tealeaves kneaded is put into fermenting cellar and fermented, fermentation time is 6~8 hours, and blade is changed into deep
Ferment and complete during brown；
(6) dry：The tealeaves fermented is put into heating chamber to be dried, dried at twice, first drying temperature is 65
DEG C~75 DEG C, the time, secondary drying temperature was 35 DEG C~45 DEG C at 1~3 hour, 3~5 hours time；
(7) finished product packing：Dried tealeaves, reject impurity, packaging, you can.
In certain embodiments, low temperature control is uniform with 1.5-2.5cm thickness at 24 DEG C~30 DEG C in the step (3)
Spread on bamboo mat, dry in the air to water content 53%-60%.
In certain embodiments, in the step (4), tea twisting machine is per barreled 8~15kg of tealeaves, rotating speed 60
Turn/min.
In certain embodiments, the pressurization in the step (4) kneads order as no pressure-light pressure-weight power-without pressure
Light pressure-the no pressure of power-weight power-no pressure-is kneaded.
In certain embodiments, order is kneaded in the pressurization, is divided into following steps：
(501) time of kneading is kneaded in 0min≤T≤10min using no pressure；
(502) time of kneading is kneaded in 10min ＜ T≤15min using light pressure；
(503) time of kneading is kneaded in 15min ＜ T≤25min using weight power；
(504) time of kneading is kneaded in 25min ＜ T≤30min using no pressure；
(505) time of kneading is kneaded in 30min ＜ T≤40min using weight power；
(506) time of kneading is kneaded in 40min ＜ T≤45min using no pressure；
(507) time of kneading in 45min ＜ T≤55min is kneaded using light pressure；
(508) time of kneading is kneaded in 55min ＜ T≤60min using no pressure.
Knead processing by this, can effectively improve the quality of black tea so that fragrance can retain, nutritive loss rate compared with
It is low, and the ratio of theaflavin and thearubigin is moderate, and the millet paste color and luster soaked out is more excellent, the ratio of specific theaflavin and thearubigin
Example is 1:4.1~5.3；With strong sweet taste fragrance, entrance returns sweet.
In certain embodiments, when the light pressure is kneaded, pressure is 0.3~0.8MPa, and weight power is kneaded, pressure 1
~6MPa.
In certain embodiments, fermenting cellar temperature is controlled at 30 DEG C~40 DEG C in the step (5).
Embodiment 1
The preparation method of wild sweet tea black tea, comprises the following steps：
(1) pluck：In the morning 9~12 when between pluck Shiqian Wild sweet tea, standard of plucking is with the leaf of a bud one, two leaves and a bud
Based on, tea processing factory is delivered in time.
(2) sun withering：The fresh leaf chosen after harvesting is uniformly spread on bamboo hedge, per hedge 5kg, started at 4 points in afternoon, the sun
Cast oblique rays on, place one hour of sun withering in the sun.
(3) wither：Through the blade that sun withering is handled in the case where low temperature is 30 DEG C, uniformly spread on blue or green seat, spread out with 2.5cm thickness
Put 12 hours, until blade withers, blade face darkens, and blade softens, water content 60%；
(4) knead：15 jin of barreled tealeaves, rotating speed are 60 turns/min tea twisting machine, are carried out using pressurization kneading in technique
Knead, the technique includes no pressure-light pressure-no pressure of light pressure-weight power-no pressure-weight power-no pressure-and kneaded；First
10min is kneaded using no pressure, then uses light pressure to knead 5min for 0.8MPa, then uses weight power to be kneaded for 6MPa
10min, then no pressure knead 5min and knead and loosen, then use weight power to knead 10min for 6MPa, then no pressure is kneaded
5min, which is kneaded, to be loosened, and then uses light pressure to knead 10min for 0.8MPa, and last no pressure kneads 5min, and time of kneading is
60min, tea rolling percentage of damage are 80%.
(5) ferment：The tealeaves kneaded is put into 40 DEG C of fermentations of temperature control, fermentation time is 8 hours, and blade is changed into deep
Brown；
(6) dry：The tealeaves fermented is put into heating chamber to be dried, dried at twice, first drying temperature is 75
DEG C, the time, secondary drying temperature was 45 DEG C at 3 hours, 5 hours time；
(7) finished product packing：Dried tealeaves, reject impurity, packaging, you can.
Embodiment 2
The preparation method of wild sweet tea black tea, comprises the following steps：
(1) pluck：Shiqian Wild sweet tea is plucked in the morning, and standard of plucking is sent in time based on the leaf of a bud one, two leaves and a bud
To tea processing factory.
(2) sun withering：The fresh leaf chosen after harvesting is uniformly spread on bamboo hedge, per hedge 2kg, started at 4 points in afternoon, the sun
Cast oblique rays on, place one hour of sun withering in the sun.
(3) wither：Through the blade that sun withering is handled in the case where low temperature is 24 DEG C, uniformly spread on blue or green seat, spread out with 1.5cm thickness
Put 9 hours, until blade withers, blade face darkens, and blade softens, water content 54%；
(4) knead：15 jin of barreled tealeaves, rotating speed are 60 turns/min tea twisting machine, are carried out using pressurization kneading in technique
Knead, the technique includes no pressure-light pressure-no pressure of light pressure-weight power-no pressure-weight power-no pressure-and kneaded；First
10min is kneaded using no pressure, then uses light pressure to knead 5min for 0.3MPa, then uses weight power to be kneaded for 1MPa
10min, then no pressure knead 5min and knead and loosen, then use weight power to knead 10min for 1MPa, then no pressure is kneaded
5min, which is kneaded, to be loosened, and then uses light pressure to knead 10min for 0.3MPa, and last no pressure kneads 5min, and time of kneading is
60min, tea rolling percentage of damage are 70%.
(5) ferment：The tealeaves kneaded is put into 30 DEG C of fermentations of temperature control, fermentation time is 6 hours, and blade is changed into deep
Brown；
(6) dry：The tealeaves fermented is put into heating chamber to be dried, dried at twice, first drying temperature is 65
DEG C, the time, secondary drying temperature was 35 DEG C at 1 hour, 3 hours time；
(7) finished product packing：Dried tealeaves, reject impurity, packaging, you can.
Embodiment 3
The preparation method of wild sweet tea black tea, comprises the following steps：
(1) pluck：Shiqian Wild sweet tea is plucked in the morning, and standard of plucking is sent in time based on the leaf of a bud one, two leaves and a bud
To tea processing factory.
(2) sun withering：The fresh leaf chosen after harvesting is uniformly spread on bamboo hedge, per hedge 3.5kg, started at 4 points in afternoon, too
Sun casts oblique rays on, and places one hour of sun withering in the sun.
(3) wither：Through the blade that sun withering is handled in the case where low temperature is 28 DEG C, uniformly spread on blue or green seat, spread with 2cm thickness
10 hours, until blade withers, blade face darkened, and blade softens, water content 58%；
(4) knead：13 jin of barreled tealeaves, rotating speed are 60 turns/min tea twisting machine, are carried out using pressurization kneading in technique
Knead, the technique includes no pressure-light pressure-no pressure of light pressure-weight power-no pressure-weight power-no pressure-and kneaded；First
10min is kneaded using no pressure, then uses light pressure to knead 5min for 0.5MPa, then uses weight power to be kneaded for 5MPa
10min, then no pressure knead 5min and knead and loosen, then use weight power to knead 10min for 5MPa, then no pressure is kneaded
5min, which is kneaded, to be loosened, and then uses light pressure to knead 10min for 0.5MPa, and last no pressure kneads 5min, and time of kneading is
60min, tea rolling percentage of damage are 75%.
(5) ferment：The tealeaves kneaded is put into 35 DEG C of fermentations of temperature control, fermentation time is 7 hours, and blade is changed into deep
Brown；
(6) dry：The tealeaves fermented is put into heating chamber to be dried, dried at twice, first drying temperature is 70
DEG C, the time, secondary drying temperature was 40 DEG C at 2 hours, 4 hours time；
(7) finished product packing：Dried tealeaves, reject impurity, packaging, you can.
Embodiment 4
The preparation method of wild sweet tea black tea, comprises the following steps：
(1) pluck：In the morning 8~13 when between pluck Shiqian Wild sweet tea, standard of plucking is with the leaf of a bud one, two leaves and a bud
Based on, tea processing factory is delivered in time.
(2) sun withering：The fresh leaf chosen after harvesting is uniformly spread on bamboo hedge, per hedge 4kg, started at 4 points in afternoon, the sun
Cast oblique rays on, place one hour of sun withering in the sun.
(3) wither：Through the blade that sun withering is handled in the case where low temperature is 25 DEG C, uniformly spread on blue or green seat, spread out with 2.3cm thickness
Put 11 hours, until blade withers, blade face darkens, and blade softens, water content 59%；
(4) knead：14 jin of barreled tealeaves, rotating speed are 60 turns/min tea twisting machine, are carried out using pressurization kneading in technique
Knead, the technique includes no pressure-light pressure-no pressure of light pressure-weight power-no pressure-weight power-no pressure-and kneaded；First
10min is kneaded using no pressure, then uses light pressure to knead 5min for 0.6MPa, then uses weight power to be kneaded for 8MPa
10min, then no pressure knead 5min and knead and loosen, then use weight power to knead 10min for 8MPa, then no pressure is kneaded
5min, which is kneaded, to be loosened, and then uses light pressure to knead 10min for 0.6MPa, and last no pressure kneads 5min, and time of kneading is
60min, tea rolling percentage of damage are 79%.
(5) ferment：The tealeaves kneaded is put into 38 DEG C of fermentations of temperature control, fermentation time is 7.5 hours, and blade is changed into
Dark-brown；
(6) dry：The tealeaves fermented is put into heating chamber to be dried, dried at twice, first drying temperature is 72
DEG C, the time, secondary drying temperature was 38 DEG C at 1.5 hours, 3.5 hours time；
(7) finished product packing：Dried tealeaves, reject impurity, packaging, you can.
Comparative example 1
The preparation method of wild sweet tea black tea, in its preparation process, knead method and kneaded using craft of the prior art, its
Remaining step and implementation date are same as Example 1.
Comparative example 2
The preparation method of wild sweet tea black tea, in its preparation process, knead method and kneaded using single pressure in the prior art,
Other steps and implementation date are same as Example 1.
Comparative example 3
The preparation method of wild sweet tea black tea, in its preparation process, except time of kneading is 90min, remaining step and implement day
Phase is same as Example 2.
Black tea prepared by Wild sweet tea obtained above, its various features is compared, it is as a result as shown in table 1 below：
Table 1：
| Profile | Soup look | Fragrance | Mouthfeel | |
| Embodiment 1 | Still Wu Run still tight knots | It is red still bright | It is fragrant and sweet obvious | It is sweet and pure |
| Embodiment 2 | Still Wu Run omits tight knot | It is red to owe bright | It is fragrant and sweet slightly light | It is mellow |
| Embodiment 3 | Wu Run and tight knot | It is red and bright | Fragrant and sweet strong fragrance | It is sweet and pure |
| Embodiment 4 | Still Wu Run still tight knots | It is red still bright | It is fragrant and sweet obvious | Still alcohol |
| Comparative example 1 | Slightly Wu Run omits tight knot | Shang Hongshang is bright | Sweet tea fragrant | Slightly astringent taste |
| Comparative example 2 | Wu Run still tight knots | It is still red to owe bright | Sweet tea fragrant | Rough taste |
| Comparative example 3 | Wu Run omits tight knot | It is red to owe bright | It is fragrant and sweet slightly light | Slightly astringent taste |
By the data of table 1, it can be seen that black tea prepared by the present invention, each index is preferable, the black tea obtained by embodiment
Tight knot circle is straight, color and luster Wu Run, sweet tea give off a strong fragrance, soup look glow, the features such as mellow in taste, effectively increases Shiqian Wild sweet tea system
Standby black tea quality, it is outstanding than comparative example.
It is important to point out that, above example and test example are only limitted to do further technical scheme herein
Elaboration and understanding, it is impossible to be interpreted as further to technical scheme and limited, what those skilled in the art made
Non-protruding essential characteristics and the innovation and creation of marked improvement, still fall within the protection category of the present invention.
Claims (7)
- A kind of 1. preparation method of wild sweet tea black tea, it is characterised in that：Comprise the following steps：(1) pluck：Using Wild sweet tea as fresh leaf, the Ching Ming Festival front and rear harvesting one bud one leaf, two leaves and a bud, and choose；(2) sun withering：The fresh leaf of selection in step (1) is uniformly spread on bamboo hedge, per 2~5kg of hedge, 16:00~17:00, Place sun withering in the sun；(3) wither：The blade that step (2) is handled through sun withering, spread under low temperature, until blade withers, blade face darkens, leaf Piece softens；(4) knead：Using tea twisting machine, kneaded using pressurization kneading in technique, time of kneading 60min, knead until Tea juice no longer flows out and sends delicate fragrance, and tea rolling percentage of damage is 70~85%；(5) ferment：The tealeaves kneaded is put into fermenting cellar and fermented, fermentation time is 6~8 hours, and blade is changed into dark-brown When fermentation complete；(6) dry：The tealeaves fermented is put into heating chamber to be dried, dried at twice, first drying temperature 65 DEG C~ 75 DEG C, the time, secondary drying temperature was 35 DEG C~45 DEG C at 1~3 hour, 3~5 hours time；(7) finished product packing：Dried tealeaves, reject impurity, packaging, you can.
- 2. the preparation method of wild sweet tea black tea as claimed in claim 1, it is characterised in that：Low temperature controls in the step (3) At 24 DEG C~30 DEG C, uniformly spread on bamboo mat, dried in the air to water content 53%-60% with 1.5-2.5cm thickness.
- 3. the preparation method of wild sweet tea black tea as claimed in claim 1, it is characterised in that：In the step (4), tea rolling Machine is that rotating speed is 60 turns/min per barreled 8~15kg of tealeaves.
- 4. the preparation method of wild sweet tea black tea as claimed in claim 1, it is characterised in that：Pressurization in the step (4) is rubbed Sth. made by twisting order is kneaded for no pressure-light pressure-no pressure of light pressure-weight power-no pressure-weight power-no pressure-.
- 5. the preparation method of wild sweet tea black tea as claimed in claim 4, it is characterised in that：Order is kneaded in the pressurization, is divided into Following steps：(501) time of kneading is kneaded in 0min≤T≤10min using no pressure；(502) time of kneading is kneaded in 10min ＜ T≤15min using light pressure；(503) time of kneading is kneaded in 15min ＜ T≤25min using weight power；(504) time of kneading is kneaded in 25min ＜ T≤30min using no pressure；(505) time of kneading is kneaded in 30min ＜ T≤40min using weight power；(506) time of kneading is kneaded in 40min ＜ T≤45min using no pressure；(507) time of kneading in 45min ＜ T≤55min is kneaded using light pressure；(508) time of kneading is kneaded in 55min ＜ T≤60min using no pressure.
- 6. the preparation method of wild sweet tea black tea as claimed in claim 5, it is characterised in that：When the light pressure is kneaded, pressure For 0.3~0.8MPa, weight power is kneaded, and pressure is 1~6MPa.
- 7. the preparation method of wild sweet tea black tea as claimed in claim 1, it is characterised in that：Fermentation room temperature in the step (5) Degree control is at 30 DEG C~40 DEG C.
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| CN114041505A (en) * | 2021-11-09 | 2022-02-15 | 四川农业大学 | Preparation method of Lithocarpus litseifolius and lithocarpus litseifolius compound Tibetan tea |
| CN116762881A (en) * | 2023-02-13 | 2023-09-19 | 贵州斛多福食品有限公司 | Litsea coreana sweet tea and preparation method thereof |
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