CN107660621A - A kind of preparation method of delicate fragrance black tea - Google Patents
A kind of preparation method of delicate fragrance black tea Download PDFInfo
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- CN107660621A CN107660621A CN201710947989.0A CN201710947989A CN107660621A CN 107660621 A CN107660621 A CN 107660621A CN 201710947989 A CN201710947989 A CN 201710947989A CN 107660621 A CN107660621 A CN 107660621A
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- tealeaves
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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
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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
- A23F3/12—Rolling or shredding tea leaves
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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Abstract
The invention belongs to tea processing technology field, more particularly to a kind of preparation method of delicate fragrance black tea, comprises the following steps：Selection；Harvesting；Wither；Fixing；Knead；Fermentation；Drying；Packaging.In black tea preparation process, after tea green-keeping, residual temperature also exists, heat is carried out with lotus leaf parcel to knead, and in the process, the delicate fragrance of lotus leaf is kneaded into tealeaves, while tea perfume distributes, the delicate fragrance of lotus leaf is absorbed, treats that heat kneads temperature reduction, then tealeaves is put into kneading machine, add new new lotus leaf, carry out in the lump it is cold knead, while sizing, be more fixed the delicate fragrance of tealeaves.Make obtained black tea leaf bar shaped complete using the present invention, color and luster Wu Run brews that rear soup look is ruddy bright, and taste is salubrious, and fragrant is farsighted permanent, relieve summer heat again invigorating the spleen the effect of, be the another excellent selection to make black tea by spreading the leaves on withering racks to dry.
Description
Technical field
The invention belongs to tea-manufacturing technology technical field, is related to a kind of preparation method of delicate fragrance black tea.
Background technology
Lotus leaf, also known as lotus flower stem, lotus stem.It is the leaf of Nelumbonaceae category perennial herb emergent aquactic plant lotus lotus.Maximum can reach directly
Footpath 60cm, so that leaf is big, clean and tidy, green color is optimal.The numerous micron-sized wax mastoid process structure of surface attachment of lotus leaf.Use electronics
During these mastoid processes of micro- sem observation again, it can be seen that adhere on the surface of each micron order mastoid process various similar to its structure
Nano-scale particle, scientist is referred to as the micron-nanometer dual structure of lotus leaf.Exactly there are these small dual knots
Structure, make the contact area of lotus leaf surface and the globule or dust very limited, therefore just generate the globule and rolled simultaneously on blade face
The phenomenon of dust can be taken away, and water is not left in lotus leaf surface.Lotus leaf also has summer heat relieving and dampness eliminating, invigorating the spleen rising Yang and other effects.
Black tea is global popular drink, and its main component is Tea Polyphenols, amino acid, alkaloid, organic acid, pigment, virtue
12 kinds of materials such as Studies of The Aromatic Substances, carbohydrate, be dissolved and absorption of human body active component it is few, its ecological environment, kind, raw material, plus
Sense organ evaluation and ecological testing result influence of the work technology on black tea quality are very big, and research is found：Black tea has antibacterial, disease-resistant
Malicious, anti-oxidant, radiation resistance, anti-inflammatory, aid digestion, diuresis, cancer-resisting, hypoglycemic, reducing blood lipid, hypotensive, enhancing and tune
Save the function such as immune.
The content of the invention
It is an object of the invention to provide a kind of preparation method of delicate fragrance black tea, and for the fragrance of tealeaves, shaping has very big
Enhancement.
It is achieved particular by following technical scheme：
A kind of preparation method of delicate fragrance black tea, comprises the following steps：
(1) selection：Lotus leaf selects Xia Ouye, is cleaned, dried with clear water for standard so that leaf is big, clean and tidy, color is green, standby；
(2) pluck：Using the wild vine tea in Shiqian as fresh leaf, the time in the Summer Solstice harvesting, using two leaves and a bud, the leaf of a bud three as
It is main；
(3) wither：The selecting fresh leaves that will have been plucked, uniformly spread on bamboo hedge, be placed in closed room, withered；
(4) finish：By in the tealeaves input microwave de-enzyming machine for processing of withering, microwave de-enzyming is carried out；
(5) knead：By the tealeaves by microwave de-enzyming processing, carry out manual heat and knead, place into kneading machine, carry out cold rub
Twist with the fingers, 50~100min of time of kneading.
(6) ferment：Xia Ouye on pad is spread on the bamboo hedge of tealeaves in fermentation, the tealeaves handled well will be kneaded and be placed on Xia Ouye
On, summer lotus root leaf ferments simultaneously with tealeaves；
(7) dry：The tealeaves fermented is put into drying chamber, using hot-air seasoning；
(8) pack：Screening, goes the removal of impurity, packs, you can.
In the step (3), withering temperature is controlled at 25 DEG C~32 DEG C, is uniformly spread with 1.2cm~2.4cm thickness, is spread out
Put 2.5~5.5 hours, dry in the air to water content 70%~82%.
In the step (4), microwave de-enzyming power adjusting is 1200~1800W, and temperature control is killed at 200 DEG C~260 DEG C
The blue or green time is 1.5min~4min.
In the step (5), the technique kneaded is divided into following steps：
(504) heat is kneaded：Tealeaves after microwave de-enzyming processing, when temperature is down to 60 DEG C~80 DEG C, is wrapped up, entered with summer lotus root leaf
Row is kneaded by hand, and time of kneading is 30~55min；
(505) after heat kneads end, summer lotus root leaf is opened, loosens 5~10min；
(506) it is cold to knead：By the hot tealeaves kneaded processing and terminated, it is put into kneading machine, adds fresh summer lotus root leaf one and go forward side by side
Row is cold to be kneaded, and time of kneading is 20~45min.
In the step (503), cold kneading in technique is kneaded using the light pressure of light pressure-weight power-no pressure-, and cell is broken
Broken rate is 70%~88%.
In the step (6), at 15~25 DEG C, fermentation time is 12~16 hours for fermenting cellar temperature control.
In the step (7), air-heater is placed in drying chamber, for temperature control at 45 DEG C~80 DEG C, drying time is 1~3
My god.
Beneficial effect of the present invention：
1st, in black tea preparation process, after tea green-keeping, residual temperature also exists, and carrying out heat with lotus leaf parcel kneads, in the process,
The delicate fragrance of lotus leaf is kneaded into tealeaves, while tea perfume distributes, absorbs the delicate fragrance of lotus leaf, treats that heat kneads temperature reduction, then
Tealeaves and lotus leaf are put into kneading machine, add new new lotus leaf, carry out in the lump it is cold knead, while sizing, be more fixed tealeaves
Delicate fragrance.
2nd, make obtained black tea leaf bar shaped complete using the present invention, color and luster Wu Run, it is ruddy bright to brew rear soup look, taste
Clearly, fragrant is farsighted permanent, relieve summer heat again invigorating the spleen the effect of, be the another excellent selection to make black tea by spreading the leaves on withering racks to dry.
Embodiment
Tuberculosis specific embodiment is limited technical scheme is further below, but claimed
Scope is not only limited to made description.
Embodiment 1
The preparation method of delicate fragrance black tea, comprises the following steps：
Lotus leaf selects Xia Ouye, is cleaned, dried with clear water for standard so that leaf is big, clean and tidy, color is green, standby；It is wild with Shiqian
Vine tea is as fresh leaf, time in Summer Solstice harvesting, based on two leaves and a bud, the leaf of a bud three；The selecting fresh leaves that will have been plucked, uniformly
Spread on bamboo hedge, be placed in closed room, carry out nature and wither, indoor temperature is controlled at 25 DEG C, is uniformly spread out with 1.2cm thickness
Put, spread 2.5 hours, dry in the air to water content 82%；By in the tealeaves input microwave de-enzyming machine for processing of withering, microwave de-enzyming is carried out,
Microwave de-enzyming power adjusting is 1200W, and temperature control is at 200 DEG C, fixation time 4min；By the tea by microwave de-enzyming processing
Leaf, the tealeaves after microwave de-enzyming processing, when temperature is down to 60 DEG C, wrapped up with summer lotus root leaf, knead by hand, time of kneading is
55min, after heat kneads end, summer lotus root leaf is opened, loosens 5min, places into kneading machine, add fresh summer lotus root leaf one and go forward side by side
Row is cold to be kneaded, time of kneading 45min；Xia Ouye on pad is spread on the bamboo hedge of tealeaves in fermentation, the tealeaves handled well will be kneaded
It is placed on summer lotus root leaf, summer lotus root leaf ferments simultaneously with tealeaves, and at 15 DEG C, fermentation time is 16 hours for fermenting cellar temperature control；Will hair
The good tealeaves of ferment is put into drying chamber, using hot-air seasoning, places air-heater in drying chamber, and temperature control is at 45 DEG C, drying time
For 3 days；Screening, goes the removal of impurity, packs.
Embodiment 2
The preparation method of delicate fragrance black tea, comprises the following steps：
Lotus leaf selects Xia Ouye, is cleaned, dried with clear water for standard so that leaf is big, clean and tidy, color is green, standby；It is wild with Shiqian
Vine tea is as fresh leaf, time in Summer Solstice harvesting, based on two leaves and a bud, the leaf of a bud three；The selecting fresh leaves that will have been plucked, uniformly
Spread on bamboo hedge, be placed in closed room, carry out nature and wither, indoor temperature is controlled at 32 DEG C, is uniformly spread out with 2.4cm thickness
Put, spread 5.5 hours, dry in the air to water content 70%；By in the tealeaves input microwave de-enzyming machine for processing of withering, microwave de-enzyming is carried out,
Microwave de-enzyming power adjusting is 1800W, and temperature control is at 260 DEG C, fixation time 1.5min；By by microwave de-enzyming processing
Tealeaves, the tealeaves after microwave de-enzyming processing, when temperature is down to 80 DEG C, wrapped up with summer lotus root leaf, knead by hand, time of kneading is
30min, after heat kneads end, summer lotus root leaf is opened, loosens 10min, places into kneading machine, add fresh summer lotus root leaf one and go forward side by side
Row is cold to be kneaded, time of kneading 20min；Xia Ouye on pad is spread on the bamboo hedge of tealeaves in fermentation, the tealeaves handled well will be kneaded
It is placed on summer lotus root leaf, summer lotus root leaf ferments simultaneously with tealeaves, and at 25 DEG C, fermentation time is 12 hours for fermenting cellar temperature control；Will hair
The good tealeaves of ferment is put into drying chamber, using hot-air seasoning, places air-heater in drying chamber, and temperature control is at 80 DEG C, drying time
For 1 day；Screening, goes the removal of impurity, packs.
Embodiment 3
The preparation method of delicate fragrance black tea, comprises the following steps：
Lotus leaf selects Xia Ouye, is cleaned, dried with clear water for standard so that leaf is big, clean and tidy, color is green, standby；It is wild with Shiqian
Vine tea is as fresh leaf, time in Summer Solstice harvesting, based on two leaves and a bud, the leaf of a bud three；The selecting fresh leaves that will have been plucked, uniformly
Spread on bamboo hedge, be placed in closed room, carry out nature and wither, indoor temperature is controlled at 28 DEG C, is uniformly spread out with 2.2cm thickness
Put, spread 3.5 hours, dry in the air to water content 76%；By in the tealeaves input microwave de-enzyming machine for processing of withering, microwave de-enzyming is carried out,
Microwave de-enzyming power adjusting is 1500W, and temperature control is at 240 DEG C, fixation time 3min；By the tea by microwave de-enzyming processing
Leaf, the tealeaves after microwave de-enzyming processing, when temperature is down to 75 DEG C, wrapped up with summer lotus root leaf, knead by hand, time of kneading is
45min, after heat kneads end, summer lotus root leaf is opened, loosens 8min, places into kneading machine, add fresh summer lotus root leaf one and go forward side by side
Row is cold to be kneaded, time of kneading 35min；Xia Ouye on pad is spread on the bamboo hedge of tealeaves in fermentation, the tealeaves handled well will be kneaded
It is placed on summer lotus root leaf, summer lotus root leaf ferments simultaneously with tealeaves, and at 20 DEG C, fermentation time is 14 hours for fermenting cellar temperature control；Will hair
The good tealeaves of ferment is put into drying chamber, using hot-air seasoning, places air-heater in drying chamber, and temperature control is at 60 DEG C, drying time
For 2 days；Screening, goes the removal of impurity, packs.
Embodiment 4
The preparation method of delicate fragrance black tea, comprises the following steps：
Lotus leaf selects Xia Ouye, is cleaned, dried with clear water for standard so that leaf is big, clean and tidy, color is green, standby；It is wild with Shiqian
Vine tea is as fresh leaf, time in Summer Solstice harvesting, based on two leaves and a bud, the leaf of a bud three；The selecting fresh leaves that will have been plucked, uniformly
Spreading on bamboo hedge, be placed in closed room, carry out nature and wither, indoor temperature is controlled at 30 DEG C, is uniformly spread with 2cm thickness,
Spread 3 hours, dry in the air to water content 75%；By in the tealeaves input microwave de-enzyming machine for processing of withering, microwave de-enzyming is carried out, microwave kills
Blue or green power adjusting is 1500W, and temperature control is at 250 DEG C, fixation time 2.5min；The tealeaves that will be handled by microwave de-enzyming,
Tealeaves after microwave de-enzyming processing, when temperature is down to 70 DEG C, wrapped up with summer lotus root leaf, knead by hand, time of kneading is
40min, after heat kneads end, summer lotus root leaf is opened, loosens 10min, places into kneading machine, add fresh summer lotus root leaf one and go forward side by side
Row is cold to be kneaded, time of kneading 30min；Xia Ouye on pad is spread on the bamboo hedge of tealeaves in fermentation, the tealeaves handled well will be kneaded
It is placed on summer lotus root leaf, summer lotus root leaf ferments simultaneously with tealeaves, and at 18 DEG C, fermentation time is 15 hours for fermenting cellar temperature control；Will hair
The good tealeaves of ferment is put into drying chamber, using hot-air seasoning, places air-heater in drying chamber, and temperature control is at 65 DEG C, drying time
For 2 days；Screening, goes the removal of impurity, packs.
It is preferred that the preparation method kneaded is：
In black tea preparation process, after tea green-keeping, temperature is optimal when being down to 75 DEG C, and carrying out manual heat with lotus leaf parcel rubs
Twist with the fingers, hot time of kneading is that 45min is shaping and fragrance emission Best Times, during this, while tea perfume distributes, can absorb lotus
The delicate fragrance of leaf；To open Xia Ouye and loosen 8min, temperature is reduced, then tealeaves and lotus leaf are put into kneading machine, adds new new lotus leaf,
Carry out in the lump it is cold knead, kneading in technique is kneaded using the light pressure of light pressure-weight power-no pressure-, time 35min, sizing
Meanwhile more it is fixed the delicate fragrance of tealeaves.
In the various embodiments described above, using this preparation method, obtained black tea leaf bar shaped can be made complete, color and luster Wu Run,
It is ruddy bright to brew rear soup look, taste is salubrious, and fragrant is farsighted permanent, relieve summer heat again invigorating the spleen the effect of, be make black tea by spreading the leaves on withering racks to dry and
One excellent selection.
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 delicate fragrance black tea, it is characterised in that：Comprise the following steps：(1) selection：Lotus leaf selects Xia Ouye, is cleaned, dried with clear water for standard so that leaf is big, clean and tidy, color is green, standby；(2) pluck：Using wild vine tea as fresh leaf, time in Summer Solstice harvesting, based on two leaves and a bud, the leaf of a bud three；(3) wither：The selecting fresh leaves that will have been plucked, uniformly spread on bamboo hedge, be placed in closed room, withered；(4) finish：By in the tealeaves input microwave de-enzyming machine for processing of withering, microwave de-enzyming is carried out；(5) knead：By the tealeaves by microwave de-enzyming processing, carrying out manual heat and knead, place into kneading machine, progress is cold to knead, 50~100min of time of kneading.(6) ferment：Xia Ouye on pad is spread on the bamboo hedge of tealeaves in fermentation, the tealeaves handled well will be kneaded and be placed on summer lotus root leaf, Summer lotus root leaf ferments simultaneously with tealeaves；(7) dry：The tealeaves fermented is put into drying chamber, using hot-air seasoning；(8) pack：Screening, goes the removal of impurity, packs, you can.
- 2. the preparation method of delicate fragrance black tea as claimed in claim 1, it is characterised in that：In the step (3), withering temperature control System at 25 DEG C~32 DEG C, uniformly spread, spread 2.5~5.5 hours with 1.2cm~2.4cm thickness, dry in the air to water content 70%~ 82%.
- 3. the preparation method of delicate fragrance black tea as claimed in claim 1, it is characterised in that：In the step (4), microwave de-enzyming work( Rate is adjusted to 1200~1800W, and for temperature control at 200 DEG C~260 DEG C, fixation time is 1.5min~4min.
- 4. the preparation method of delicate fragrance black tea as claimed in claim 1, it is characterised in that：In the step (5), the technique kneaded It is divided into following steps：(501) heat is kneaded：Tealeaves after microwave de-enzyming processing, when temperature is down to 60 DEG C~80 DEG C, wrapped up with summer lotus root leaf, carry out hand Work is kneaded, and time of kneading is 30~55min；(502) after heat kneads end, summer lotus root leaf is opened, loosens 5~10min；(503) it is cold to knead：Heat is kneaded into the tealeaves that processing terminates, is put into kneading machine, add fresh summer lotus root leaf carry out in the lump it is cold Knead, time of kneading is 20~45min.
- 5. the preparation method of delicate fragrance black tea as claimed in claim 4, it is characterised in that：It is cold to knead work in the step (503) Skill is kneaded using the light pressure of light pressure-weight power-no pressure-, and cell crashing ratio is 70%~88%.
- 6. the preparation method of delicate fragrance black tea as claimed in claim 1, it is characterised in that：In the step (6), fermenting cellar temperature At 15~25 DEG C, fermentation time is 12~16 hours for control.
- 7. the preparation method of delicate fragrance black tea as claimed in claim 1, it is characterised in that：In the step (7), put in drying chamber Air-heater is put, for temperature control at 45 DEG C~80 DEG C, drying time is 1~3 day.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744351A (en) * | 2019-01-16 | 2019-05-14 | 茶陵县润兴和生态茶业有限公司 | A kind of novel vine tea product and its preparation process |
| CN110915945A (en) * | 2019-10-30 | 2020-03-27 | 湖北友花茶业科技有限公司 | Making method of black tea with orchid fragrance |
| CN111227070A (en) * | 2020-03-04 | 2020-06-05 | 阳江喜之郎果冻制造有限公司 | Preparation method of fermented grapefruit lotus leaf flavored tea powder and product thereof |
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| CN111227070A (en) * | 2020-03-04 | 2020-06-05 | 阳江喜之郎果冻制造有限公司 | Preparation method of fermented grapefruit lotus leaf flavored tea powder and product thereof |
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