CN107691676A - A kind of processing method of bar shaped High-aroma black tea - Google Patents
A kind of processing method of bar shaped High-aroma black tea Download PDFInfo
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- CN107691676A CN107691676A CN201710962011.1A CN201710962011A CN107691676A CN 107691676 A CN107691676 A CN 107691676A CN 201710962011 A CN201710962011 A CN 201710962011A CN 107691676 A CN107691676 A CN 107691676A
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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
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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
- A23F3/08—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
Abstract
The present invention relates to tea making field, discloses a kind of processing method of bar shaped High-aroma black tea, including：1）Choose fresh leaf；2）Dynamic is withered；3）Knead；4）Fermentation；5）Rolling is fried；6）Continuous arranging；7）Continuous drying.The present invention innovates to the process technology of conventional black, solve the problems, such as that existing strip black tea is present, improve the overall quality of black tea, black tea fragrance is especially lifted, its profile bar rope is more stepped up carefully, soup look is brighter, flavour is more mellow, the high long fragrance of a flower that gives off a strong fragrance is notable, and is processed suitable for the black tea of spring and autumn three quarters, stable black tea quality.
Description
Technical field
The present invention relates to tea making field, more particularly to a kind of processing method of bar shaped High-aroma black tea.
Background technology
Black tea is one of main teas of China's production and outlet, and the stub teas of international tea market, because its is only
Special fragrance and flavour are favored by consumers in general deeply.Black tea, belong to fermented tea, be using middle leaflet kind or large leaf fresh leaves of tea plant as
Raw material, it is process through the technique such as withering, kneading, fermenting and drying.Black tea is different according to profile, is divided into bar shaped and granulated,
Common black tea is processed in season in spring and autumn two more based on bar shaped.
In recent years, with the continuous expansion and progressively rejuvenation of Tea Consumption colony, the market demand of black tea is significantly
Increase, requirement of the consumer to black tea flavouring essence quality also more and more higher.And current China, in addition to indivedual well-known black tea, generally
The problems such as fragrance is not high, flowers and fruits fragrant unobvious and flavouring essence quality is unstable be present.Meanwhile the seasonality of tea processing, especially
It is that Summer-autumn tea overall quality is not high, it is impossible to by rational and efficient use, do not only result in the serious waste of Resources of Tea Plant, also constrain red
The increase of tea yield.
Application No. CN201610751912.1 patent discloses a kind of dynamic deterioration method of black tea, by black tea fresh leaf
It is put into withering trough, the withering trough does intermittent exercise；Air-flow, the air-flow pair are passed through when the withering trough rests
Black tea fresh leaf in the withering trough is entered Mobile state and withered；Wherein, the temperature of the air-flow is 28-32 DEG C.It is provided by the invention
The dynamic deterioration method of black tea, with reference to the air-flow for being passed through specified temp while the black tea fresh leaf in withering trough is moved,
Enter Mobile state to black tea fresh leaf to wither, change the inherent structure of matter in black tea, accelerate the chemical change of inherent material in tealeaves,
Leaf phase standard needed for fulfiling ahead of schedule；Withering time is shortened, improves operating efficiency；The color of final obtained black tea is obvious
Better than conventional black.
Application No. CN201410612031.2 patent discloses a kind of processing method of giving off a strong fragrance black tea, and processing technology is
By fresh leaf by refine it is blue or green, knead, ferment, shaping, drying, Titian process, obtain a kind of giving off a strong fragrance black tea.Described refining young worker's skill
For：Fresh leaf first carries out standing and withered in the case where temperature is 22~30 DEG C of environmental conditions, enters back into dynamic and withers, reciprocation cycle, institute
The standing withering time stated is 15~25min, and described dynamic withering time is 3~6min.
The content of the invention
In order to solve the above-mentioned technical problem, the invention provides a kind of processing method of bar shaped High-aroma black tea, the present invention are right
The process technology of conventional black is innovated, and is solved the problems, such as that existing strip black tea is present, is improved the overall quality of black tea, especially
It is lifting black tea fragrance, its profile bar rope is more stepped up carefully, soup look is brighter, and flavour is more mellow, and the high long fragrance of a flower that gives off a strong fragrance shows
Write, and processed suitable for the black tea of spring and autumn three quarters, stable black tea quality.
The present invention concrete technical scheme be：A kind of processing method of bar shaped High-aroma black tea, comprises the following steps：
1）Choose fresh leaf.
2）Dynamic is withered：The fresh leaf of harvesting is put into withering trough in time, air blast wither after 1.5-2.5h, will wither
Leaf, which is put into vibration machine, carries out leaf rotation, first jog 25-35min, then shakes 50-75min again, is scattered and disappeared to tealeaves green gas, the fragrance of a flower appears；
Then withering leaf is taken out, uniformly spread in withering trough, continues static state and withers 8-12h, continuous to tender stem bending, leaf color loses
Bud green gloss, the red side of leaf margin is obvious, and moisture content is up to 58 ~ 60%.
3）Knead.
4）Fermentation.
5）Rolling is fried.
6）Continuous manage bar：The tealeaves rolled after frying is put into carding machine, it is 120 ~ 130 DEG C to set temperature, and tealeaves passes through reason
The time 4-6min that bar groove takes the dish out of the pot, water content of tea is 32 ~ 35% after controlling manage bar.
7）Continuous drying：The chain slat type automatic drying machine being connected with carding machine will be immediately transferred into from the tealeaves after manage bar
It is interior, 100 ~ 110 DEG C of temperature is set, time 25-35min, tightened up to tealeaves bar rope, tealeaves is rubbed into powder with hand, tea perfume is obvious,
Processing is completed when tealeaves moisture content is below 6%.
The present invention's thes improvement is that：
1）Traditional dynamic withering technology, simply does intermittent exercise to withering trough.And the dynamic withering technology that the present invention uses,
It is that withering trough withers to be combined with leaf rotation technology, withering leaf after dynamic withering technology of the present invention is held slightly dry, the food value of leaf is partially hard,
Sliding, the red side of leaf margin is obvious, with the fragrance of a flower；And existing black tea is after withering, the food value of leaf is soft, and silk floss is sliding, and color and luster is dark green, and fragrance is lower slightly
It is vexed.
The dynamic withering technology of the present invention also has very big difference with Oolong Tea technique：Oolong Tea is fresh leaf warp
Naturally after withering, air blue technique is repeated several times alternately in leaf rotation and air-conditioned room, and leaf rotation degree is progressively to aggravate, during leaf rotation
Between gradually increase, focus on leaf rotation after air blue；And the dynamic withering technology of the present invention, be fresh leaf after withering trough withers, then enter
Row continues high intensity leaf rotation, and the duration is longer, then carries out static state again and withers.
2）Present invention employs high temperature, rapidly, continuously manage bar and continuous drying technology, i.e., tea carding machine and chain-plate type from
Dynamic dryer is connected, and tealeaves is moved quickly through after the higher carding machine of temperature carries out continuous manage bar enters baking operation immediately, its
He directly uses drier at strip black tea processing.
3）The time of kneading length of the present invention, about more than 3h, withering leaf are fermenting during kneading for a long time while into bar, no
Only rolled twig rate is high, and is advantageous to the progress of later stage fermentation technique,
4）Because summer temperature is high, intensity of illumination is big, the Tea Polyphenols of high level have accumulated in fresh leaves of tea plant, and amino acid content
It is relatively low, the problems such as manufactured tealeaves generally existing fragrance is high, bitter highly seasoned, and summer tea kneads into bar hardly possible, therefore traditional handicraft
Spring and autumn tea is usually only chosen as raw material, even if choosing summer tea, the relatively low black tea product of quality, value can only also be made
It is not high.
And the inventive method is especially suitable for the fresh leaf that summer maturity is high, degree of lignification is high.The present invention is using dynamic
State withering technology, withered by static state and be combined with dynamic leaf rotation, on the one hand can promote conversion and the tea of tealeaves internal substance
The degraded of polyphenol, so as to improve the bitter taste of sample tea, it on the other hand can promote the generation of higher boiling aroma substance in tealeaves, from
And improve sample tea fragrance.Meanwhile the continuous manage bar technology that the present invention uses, utilize high temperature rapid damage enzymatic activity, blocking portion
Divide the oxidation of polyphenols, tea aroma can be promoted, improve flavour.Time of kneading is grown, and promotes tealeaves into bar.Above technology
Application, can effectively solve the problems, such as that aroma of summer tea is low, bitter highly seasoned and summer tea kneads into bar difficulty, the money for improving summer tea
Source utilization rate, stable black tea quality have positive role.
Preferably, step 1）In, the fresh leaf of selection with the leaf of a bud two or three and its equal tenderness to based on folder leaf, no disease pest
Do harm to leaf, without rainwater leaf and non-tea field trash.
Preferably, step 2）In, it is 14-16cm that thickness is spread when withering for the first time, during which stirs once, is avoided when stirring
Fresh leaf is damaged.
Preferably, step 2）In, 95-105kg withering leafs are put into vibration machine per batch during leaf rotation and carry out leaf rotation.
Preferably, step 2）In, rotating speed is 280-320r/min during jog, and rotating speed is 380-420r/min when shaking again.
Preferably, step 2）In, jog 15-25min again shake again after.
Preferably, step 3）In, kneading detailed process is：2.5-3.5h is kneaded, first light pressure 50-70min, then weight
After 100-120min, last loosening pressure 8-12min, Ye Xiaji is kneaded, to leaf bar tighting volume is kneaded, tea juice overflows abundant, leaf stalk change
It is red, show red during leaf color is green, blade slightly red tape has blue or green, rolled twig rate 85-95%, and cell-damaging rate is up to more than 85%.
Preferably, step 3）In, the tea raw material just touched in rub barrel, which is dropped to, to rub lid during light pressure is defined；During weight
The tea raw material compression compacting in rub barrel is defined by rubbing to cover to drop to；Rub barrel throwing Ye Kou edges are risen to rub to cover during loosening pressure,
The tea raw material not touched in rub barrel is defined.
Preferably, step 4）In, it is ensured that fermenting house inner air flow, at 40 ~ 42 DEG C, relative humidity controls temperature control
More than 90%, leaf-spreading thickness 14-16cm, 3 ~ 4h of fermentation time.
Preferably, step 5）In, rolling stir-fry is carried out in anistree roasting machine, it is 150 ~ 160 DEG C to set temperature, time 25-
35min, rolling controls tealeaves moisture content after frying be 45 ~ 48%.
It is compared with the prior art, the beneficial effects of the invention are as follows：Black tea profile bar rope obtained by the present invention is tightly thin, pitch-black
Glossy, dry tea fragrance carries the obvious fragrance of a flower with the tea aroma after brewing, and soup look is different from conventional black, in orange red, taste
Sweet alcohol has the fragrance of a flower, and the tea products quality in each tea season is very stable.For existing black tea fragrance mainly based on fragrant and sweet, soup look is red
Gorgeous, spring tea is different with the mouthfeel of autumn tea, and quality discrepancy is very big.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1：
Fresh leaf is spring rain two, and harvesting tenderness is the leaf of a bud two or three, no disease and pests harm leaf, is mingled with without rainwater leaf and non-tea
Thing, time are spring tea season（The first tenday period of a month in May, 2017）, 27 DEG C of environment temperature, relative humidity 80%.
After fresh leaf enters factory inspection receipts, put it into rapidly in withering trough and spread uniformly, thickness about 15cm, open air blower and carry out
Wither.Centre is gently stirred once, after 2h, withering leaf is put into leaf rotation is carried out in vibration machine, throws leaf amount about 100kg, first jog
（Rotating speed 300r/min）30min, then shake again（Rotating speed 400r/min）1.2h, now, tealeaves green gas scatter and disappear, and the fragrance of a flower appears.Then
Withering leaf in vibration machine is taken out, uniformly spread in withering trough, thickness 18cm, withering time 10h.Now, fresh leaf feel
Softness, smooth, tender stem bending is continuous, and leaf color loses bud green gloss, and the red side of leaf margin is obvious, and green gas disappears substantially and giving out fragrance,
Water content is 58% or so.
Withering leaf is put into 6CR-65 type tea twisting machines and kneaded, throws leaf amount about 50.2kg, time of kneading 3h, gently
1h is pressed, pressurize 110min, loosening pressure 10min.Now, leaf bar tighting volume is kneaded, tea juice is overflowed fully, and leaf stalk reddens, during leaf color is green
Show red, initial fermentation.Wherein, the tea raw material just touched in rub barrel is dropped to rub lid during light pressure to be defined；To rub during weight
Lid, which drops to, is defined the tea raw material compression compacting in rub barrel；Rub barrel throwing Ye Kou edges are risen to rub to cover during loosening pressure, are not touched
And the tea raw material in rub barrel is defined.Rolled twig rate 95% or so, cell-damaging rate is up to more than 85%.
It is more to knead agglomerate in leaf, after deblocking machine deblocks, kneads leaf and is uniformly dispersed.Put it into fermentation basket, thickness
About 20cm, then fermentation basket is put together on the shelf of fermenting house and fermented, it is ensured that air circulation.Fermenting house temperature is kept
42 DEG C, relative humidity 91%, 40.5 DEG C or so of temperture of leaves, 3 ~ 4h of fermentation time.
Rolling stir-fry is carried out to fermentated leaves using anistree roasting machine, moisture in tealeaves is on the one hand removed, on the other hand makes tealeaves bar
Rope is tightened up.Leaf amount about 75kg is thrown, temperature setting is 155 DEG C, time 30min.Now, tealeaves bar rope is tighter, and color and luster relatively moistens.Rolling
It is 46% or so that tealeaves moisture content is controlled after stir-fry.
Tealeaves after rolling stir-fry is quickly through carding machine（12 grooves）Manage bar groove, temperature is 125 DEG C, is taken the dish out of the pot after about 5min, with
Enter in the chain-plate type tealeaves automatic drier being connected with carding machine, 30min or so is dried under 100 DEG C of temperature conditionss, extremely
Bar rope is tightened up, and it is obvious into powder, tea perfume to rub tealeaves with hand.Tealeaves moisture content is below 6%
Using sensory review's method, the comparative analysis same time（Spring tea）Traditional handicraft and above-mentioned technique processing strip black tea,
As a result find, the black tea bar rope processed using above-mentioned technique is tightly thin, and color and luster Wu Run, the dry tea fragrance of a flower is obvious, and soup look is orange red bright, fragrant
Gas strong fragrance has the fragrance of a flower, and flavour is sweet and pure, and tea residue glow is neat and well spaced.Except profile（82 points）Outside, its soup look（85 points）, fragrance（86 points）, grow
Taste（86 points）And tea residue（82 points）Score etc. every factor is higher by black tea made of traditional handicraft（Profile 83 is divided, soup look 82
Divide, fragrance 80 divides, flavour 83 divides, tea residue 80 is divided）2 points ~ 6 points.Gained black tea integrated quality of the invention is scored at 84.5 points, and passes
The integrated quality of black tea is scored at 81.85 points obtained by system technique（Integrated quality score=profile * 25%+ soup look * 10%+ fragrance * 25%
+ flavour * 30%+ tea residues * 10%）.
Embodiment 2：
Fresh leaf is spring rain two, and harvesting tenderness is the leaf of a bud two or three and its equal tenderness to pressing from both sides leaf, no disease and pests harm leaf, without rain
Waterleaf and non-tea field trash, time are summer tea season（In early August, 2017）, 35 DEG C of environment temperature, relative humidity 78%.
After fresh leaf enters factory inspection receipts, put it into rapidly in withering trough and spread uniformly, thickness about 15cm, open air blower and carry out
Wither.Centre is gently stirred once, after 2h, withering leaf is put into leaf rotation is carried out in vibration machine, throws leaf amount about 100kg, first jog
（Rotating speed 300r/min）30min, then shake again（Rotating speed 400r/min）1h, and jog 20min, flowery odour is distributed to tealeaves.Then
Withering leaf in vibration machine is taken out, uniformly spread in withering trough, thickness 15cm, withering time about 12h.Now, fresh leaf hand
Sense is slightly dry, slightly sliding, and tender stem bending is continuous, and the red side of leaf margin is obvious, and green gas disappears substantially and giving out fragrance, and moisture content is up to 60% or so.
Withering leaf is put into 6CR-65 type tea twisting machines and kneaded, throws leaf amount about 50kg, time of kneading 3h, light pressure
1h, pressurize 110min, loosening pressure 10min.Now, leaf bar tighting volume is kneaded, tea juice overflows abundant, aobvious red during leaf color is green, preliminary hair
Ferment.Wherein, the tea raw material just touched in rub barrel is dropped to rub lid during light pressure to be defined；Dropped to during weight with rubbing lid by rub barrel
Interior tea raw material compresses compacting and is defined；During loosening pressure rub barrel throwing Ye Kou edges, the tealeaves not touched in rub barrel are risen to rub to cover
Raw material is defined.Rolled twig rate 95% or so, cell-damaging rate is up to more than 85%.
Leaf is kneaded after deblocking machine deblocks, is uniformly dispersed, is put it into fermentation basket, thickness about 15cm, then will fermentation
Basket, which is put together on the shelf of fermenting house, to be fermented, it is ensured that air circulation.41 DEG C of fermenting house temperature, relative humidity 90%, leaf
40 DEG C or so of temperature, fermentation time 4h.
Rolling stir-fry is carried out to fermentated leaves using anistree roasting machine, throws leaf amount about 70kg, temperature setting is 150 DEG C, the time
30min.Now, tealeaves bar rope is tighter, and color and luster relatively moistens.Rolling controls tealeaves moisture content after frying be 48% or so.
Tealeaves after rolling stir-fry is quickly through carding machine（12 grooves）Manage bar groove, temperature is 120 DEG C, is taken the dish out of the pot after about 5min, with
Enter in the chain-plate type tealeaves automatic drier being connected with carding machine, 30min or so is dried under 110 DEG C of temperature conditionss, extremely
Bar rope is tightened up, and it is obvious into powder, tea perfume to rub tealeaves with hand.Tealeaves moisture content is below 6%
Using sensory review's method, the comparative analysis same time（Summer tea）Traditional handicraft and above-mentioned technique processing strip black tea,
As a result find, the black tea bar rope processed using above-mentioned technique is tightly thin, color and luster Wu Run, and dry tea carries the fragrance of a flower, and soup look is orange red bright, fragrant
The gas fragrance of a flower is obvious, and flavour has fragrant and sweet compared with alcohol, and tea residue glow is neat and well spaced, profile（83 points）, soup look（83 points）, fragrance（83 points）, flavour
（82 points）And tea residue（79 points）Every factor score is higher by black tea made from traditional handicraft（Profile 82 is divided, soup look 80 is divided, fragrance
78 points, flavour 80 divides, tea residue 78 is divided）1 point ~ 5 points, its integrated quality is scored at 82.3 points, and black tea obtained by traditional handicraft is comprehensive
Close quality score and be less than 80 points（Integrated quality score=profile * 25%+ soup look * 10%+ fragrance * 25%+ flavour * 30%+ tea residues *
10%）.
Embodiment 3：
Fresh leaf is spring rain two, and harvesting tenderness is the leaf of a bud two or three and its equal tenderness to pressing from both sides leaf, no disease and pests harm leaf, without rain
Waterleaf and non-tea field trash, time are summer tea season（In early August, 2017）, 35 DEG C of environment temperature, relative humidity 78%.
After fresh leaf enters factory inspection receipts, put it into rapidly in withering trough and spread uniformly, thickness about 14cm, open air blower and carry out
Wither.Centre is gently stirred once, after 1.5h, withering leaf is put into leaf rotation is carried out in vibration machine, throws leaf amount about 95kg, first jog
（Rotating speed 300r/min）25min, then shake again（Rotating speed 400r/min）50min, and jog 15min, flowery odour is distributed to tealeaves.With
The withering leaf in vibration machine is taken out afterwards, uniformly spread in withering trough, thickness 14cm, withering time about 10h.Now, fresh leaf
Feel is slightly dry, slightly sliding, and tender stem bending is continuous, and the red side of leaf margin is obvious, and green gas disappears substantially and giving out fragrance, and moisture content is left up to 59%
It is right.
Withering leaf is put into 6CR-65 type tea twisting machines and kneaded, throws leaf amount about 50kg, time of kneading 2.5h, gently
50min is pressed, pressurize 100min, loosening pressure 8min.Now, leaf bar tighting volume is kneaded, tea juice is overflowed fully, shows red during leaf color is green, just
Step fermentation.Rolled twig rate 85% or so, cell-damaging rate is up to more than 85%.
Leaf is kneaded after deblocking machine deblocks, is uniformly dispersed, is put it into fermentation basket, thickness about 14cm, then will fermentation
Basket, which is put together on the shelf of fermenting house, to be fermented, it is ensured that air circulation.40 DEG C of fermenting house temperature, relative humidity 90%, leaf
40 DEG C or so of temperature, fermentation time 3h.
Rolling stir-fry is carried out to fermentated leaves using anistree roasting machine, throws leaf amount about 70kg, temperature setting is 155 DEG C, the time
35min.Now, tealeaves bar rope is tighter, and color and luster relatively moistens.Rolling controls tealeaves moisture content after frying be 45% or so.
Tealeaves after rolling stir-fry is quickly through carding machine（12 grooves）Manage bar groove, temperature is 125 DEG C, is taken the dish out of the pot after about 4min, with
Enter in the chain-plate type tealeaves automatic drier being connected with carding machine, 35min or so is dried under 100 DEG C of temperature conditionss, extremely
Bar rope is tightened up, and it is obvious into powder, tea perfume to rub tealeaves with hand.Tealeaves moisture content is below 6%.
Obtained sample tea：Bar rope is tightly thin, color and luster Wu Run, and dry tea carries the fragrance of a flower, and soup look is orange red bright, and the fragrance fragrance of a flower is bright
Aobvious, flavour has fragrant and sweet compared with alcohol, and tea residue glow is neat and well spaced.
Embodiment 4：
Fresh leaf is spring rain two, and harvesting tenderness is the leaf of a bud two or three and its equal tenderness to pressing from both sides leaf, no disease and pests harm leaf, without rain
Waterleaf and non-tea field trash, time are spring tea season（The first tenday period of a month in May, 2017）, 35 DEG C of environment temperature, relative humidity 78%.
After fresh leaf enters factory inspection receipts, put it into rapidly in withering trough and spread uniformly, thickness about 16cm, open air blower and carry out
Wither.Centre is gently stirred once, after 2.5h, withering leaf is put into leaf rotation is carried out in vibration machine, throws leaf amount about 105kg, first light
Shake（Rotating speed 300r/min）35min, then shake again（Rotating speed 400r/min）70min, flowery odour is distributed to tealeaves.Then by vibration machine
Interior withering leaf takes out, and uniformly spreads in withering trough, thickness 15cm, withering time about 12h.Now, fresh leaf feel is slightly dry, slightly
Sliding, tender stem bending is continuous, and the red side of leaf margin is obvious, and green gas disappears substantially and giving out fragrance, and moisture content is up to 58% or so.
Withering leaf is put into 6CR-65 type tea twisting machines and kneaded, throws leaf amount about 50kg, time of kneading 3.5h, gently
70min is pressed, pressurize 110min, loosening pressure 12min.Now, leaf bar tighting volume is kneaded, tea juice is overflowed fully, shows red during leaf color is green, just
Step fermentation.Rolled twig rate 93% or so, cell-damaging rate is up to more than 85%.
Leaf is kneaded after deblocking machine deblocks, is uniformly dispersed, is put it into fermentation basket, thickness about 16cm, then will fermentation
Basket, which is put together on the shelf of fermenting house, to be fermented, it is ensured that air circulation.40 DEG C of fermenting house temperature, relative humidity 90%, leaf
42 DEG C or so of temperature, fermentation time 3.5h.
Rolling stir-fry is carried out to fermentated leaves using anistree roasting machine, throws leaf amount about 70kg, 160 DEG C of temperature setting, time 25min.
Now, tealeaves bar rope is tighter, and color and luster relatively moistens.Rolling controls tealeaves moisture content after frying be 45% or so.
Tealeaves after rolling stir-fry is quickly through carding machine（12 grooves）Manage bar groove, temperature is 125 DEG C, is taken the dish out of the pot after about 6min, with
Enter in the chain-plate type tealeaves automatic drier being connected with carding machine, 25min or so is dried under 110 DEG C of temperature conditionss, extremely
Bar rope is tightened up, and it is obvious into powder, tea perfume to rub tealeaves with hand.Tealeaves moisture content is below 6%.
Obtained sample tea：Bar rope is tightly thin, color and luster Wu Run, and dry tea carries the fragrance of a flower, and soup look is orange red bright, and the fragrance fragrance of a flower is bright
Aobvious, flavour has fragrant and sweet compared with alcohol, and tea residue glow is neat and well spaced.
Raw materials used in the present invention, equipment, it is the conventional raw material, equipment of this area unless otherwise noted；In the present invention
Method therefor, it is the conventional method of this area unless otherwise noted.
It is described above, only it is presently preferred embodiments of the present invention, not the present invention is imposed any restrictions, it is every according to the present invention
Any simple modification, change and the equivalent transformation that technical spirit is made to above example, still fall within the technology of the present invention side
The protection domain of case.
Claims (10)
1. a kind of processing method of bar shaped High-aroma black tea, it is characterised in that comprise the following steps：
1）Choose fresh leaf；
2）Dynamic is withered：The fresh leaf of harvesting is put into withering trough in time, air blast wither after 1.5-2.5h, and withering leaf is put
Enter and leaf rotation, first jog 25-35min are carried out in vibration machine, then shake 50-75min again, scattered and disappeared to tealeaves green gas, the fragrance of a flower appears；Then
Withering leaf is taken out, uniformly spread in withering trough, continues static state and withers 8-12h, continuous to tender stem bending, leaf color loses bud green
Gloss, the red side of leaf margin is obvious, and moisture content is up to 58 ~ 60%；
3）Knead；
4）Fermentation；
5）Rolling is fried；
6）Continuous manage bar：The tealeaves rolled after frying is put into carding machine, it is 120 ~ 130 DEG C to set temperature, and tealeaves passes through manage bar groove
The time 4-6min to take the dish out of the pot, water content of tea is 32 ~ 35% after controlling manage bar；
7）Continuous drying：It will be immediately transferred into from the tealeaves after manage bar in the chain slat type automatic drying machine being connected with carding machine,
100 ~ 110 DEG C of temperature is set, time 25-35min, tightened up to tealeaves bar rope, rubs tealeaves into powder with hand, tea perfume is obvious, tea
Processing is completed when leaf moisture content is below 6%.
A kind of 2. processing method of bar shaped High-aroma black tea as claimed in claim 1, it is characterised in that step 1）In, selection
Fresh leaf with the leaf of a bud two or three and its equal tenderness to based on folder leaf, no disease and pests harm leaf, without rainwater leaf and non-tea field trash.
A kind of 3. processing method of bar shaped High-aroma black tea as claimed in claim 1, it is characterised in that step 2）In, wither for the first time
It is 14-16cm that thickness is spread when withering, and during which stirs once, avoids fresh leaf from damaging when stirring.
A kind of 4. processing method of bar shaped High-aroma black tea as claimed in claim 1, it is characterised in that step 2）In, during leaf rotation
95-105kg withering leafs are put into vibration machine per batch and carry out leaf rotation.
A kind of 5. processing method of bar shaped High-aroma black tea as described in claim 1 or 4, it is characterised in that step 2）In, jog
When rotating speed be 280-320r/min, rotating speed is 380-420r/min when shaking again.
A kind of 6. processing method of bar shaped High-aroma black tea as claimed in claim 1, it is characterised in that step 3）In, knead tool
Body process is：2.5-3.5h is kneaded, first after light pressure 50-70min, then weight 100-120min, last loosening pressure 8-12min, is kneaded
Machine under leaf, to leaf bar tighting volume is kneaded, tea juice is overflowed fully, and leaf stalk reddens, and shows red during leaf color is green, and blade slightly red tape has blue or green,
Rolled twig rate 85-95%, cell-damaging rate is up to more than 85%.
A kind of 7. processing method of bar shaped High-aroma black tea as claimed in claim 6, it is characterised in that step 3）In, when gently pressing
The just tea raw material that touches in rub barrel is dropped to rub lid to be defined；Dropped to during weight with rubbing lid by the tea raw material pressure in rub barrel
It is tight compact and is defined；Rub barrel throwing Ye Kou edges are risen to rub to cover during loosening pressure, the tea raw material not touched in rub barrel is defined.
A kind of 8. processing method of bar shaped High-aroma black tea as claimed in claim 1, it is characterised in that step 4）In, it is ensured that hair
Ferment room inner air flow, temperature control is at 40 ~ 42 DEG C, and relative humidity is controlled more than 90%, leaf-spreading thickness 14-16cm, during fermentation
Between 3 ~ 4h.
A kind of 9. processing method of bar shaped High-aroma black tea as claimed in claim 1, it is characterised in that step 5）In, in anise
Carry out rolling stir-fry in roasting machine, it is 150 ~ 160 DEG C, time 25-35min to set temperature, rolling control after frying tealeaves moisture content be 45 ~
48%。
A kind of 10. processing method of bar shaped High-aroma black tea as described in claim 1 or 5, it is characterised in that step 2）In, weight
Jog 15-25min again after shaking.
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