CN107788141A - A kind of preparation method of Yunnan black tea kung fu tea - Google Patents
A kind of preparation method of Yunnan black tea kung fu tea Download PDFInfo
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- CN107788141A CN107788141A CN201710681568.8A CN201710681568A CN107788141A CN 107788141 A CN107788141 A CN 107788141A CN 201710681568 A CN201710681568 A CN 201710681568A CN 107788141 A CN107788141 A CN 107788141A
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- withering
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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
Abstract
The invention discloses a kind of preparation method of Yunnan black tea kung fu tea, this method comprises the following steps：A. wither, b. is kneaded, and c. fermentations, d. is dried, and it is the basic process of system at the beginning of congou tea to wither, and good withering is the premise to form black tea fine quality.On the one hand it is to form bar rope to knead, be on the one hand broken leaf cell, is that congou tea moulds profile and forms the important procedure of endoplasm.Fermentation is the oxidation that the Tea Polyphenols material in tealeaves carries out fierceness in the presence of enzyme, while influences tealeaves and include other compositions to change, and forms the process of the distinctive color, smell and taste of black tea.Fermentation is the critical process that congou tea forms quality.Drying is last process fixed and that improve black tea quality, very big to qualitative effects.This four committed steps directly affects the quality of tea.By refining the manufacturing process technique of Yunnan black tea kung fu tea, it is set to obtain preferable mouthfeel, and it is cost-saved.
Description
Technical field
The present invention relates to a kind of processing method of tealeaves, specifically a kind of preparation method of Yunnan black tea kung fu tea.
Background technology
The black tea of production in Yunnan is referred to as Yunnan black tea, and Yunnan black tea is divided into two kinds of Yunnan black tea kung fu tea and Yunnan black tea fannings, belongs to full fermentation tea,
Quality characteristic with " red soup red autumnal leaves ", be it is fermented in first system fresh leaf is included polyphenols under enzymatic catalysis, oxygen
Change conversion to be formed caused by red material.And existing kung fu tea processing mode is relatively simple, technological layer is not strict, causes the old and new
Tealeaves mixes processing, it is impossible to plays the advantage of tealeaves well, and Yunnan black tea kung fu tea is dealt with improperly and very likely resulted in
Tealeaves nutrition leak, tea color and Quality Down, the market competitiveness for ultimately resulting in tealeaves are low.
The content of the invention
It is not lost in it is an object of the invention to provide a kind of nutriment, the system for the Yunnan black tea kung fu tea that color and luster is bright, mouthfeel is good
Preparation Method, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides following technical scheme：
A kind of preparation method of Yunnan black tea kung fu tea, it is comprised the following steps that：
A. wither：Fresh leaf is withered in the nature not heated manually or take artificial heating method to enter
Row is withered or withered using withering trough；
Indoor Natural withers：Set 12-15 layers to wither frame curtain, be divided into two kinds of piece curtain and roller shutter, every square metre of stand leaf 0.5-
1.0 kilogram；8-12 hours are needed to wither in the spring of high temperature drying a collection of, 2-3 is criticized per withering round the clock；And in the summer and autumn of a run of wet weather
Season, then need 24-48 hours a collection of；
Artificial heating deterioration：(1) shield or bamboo curtain splint are placed in the sunlight, the uniform scattered sun of tealeaves, lid is even；According to
The temperature and withering degree of solarization are turned over scattered in real time, wither about 30 minutes or so, be put into it is indoor it is cool put, 1 hour；With the daylight side of withering
Method promotes the fragrant formation of rose nectar；(2) a moveable fire pot is placed per 10-20 square metres in room surrounding of withering, or
Heat temperature caused by drying room dryer is imported, and makes indoor appropriate ventilation, cross-ventilation, to increase room temperature, humidity is reduced, makes tealeaves
Withered；
Use withering trough：Fresh leaf is loosely spread and is containing leaf inframe, one-level fresh leaf and two level fresh leaf are 16-18 centimetres
Thickness, the following fresh leaf of three-level are 20-25 cm thicks, every square metre of 16-18 kilograms of leaf in stand, 200-250 kilograms are spread out per bar groove；If one
15 square metres of bar withering trough effective area, withering time were controlled in 8-12 hours；
Spread out that leaf is uniform, and summer need to only rouse cool breeze, and spring will rouse hot blast when withering, temperature control below 35 DEG C, in order to avoid
Temperature is too high, and it is dried-up to produce bud-leaf；For the uniform shortening withering time that makes to wither, during withering, to turn over leaf 1-2 times, reach
To withering uniformly, rainwater leaf, which turns over leaf number, to be increased 1-2 times；When turning, stop air blast, action is light, is sure not to damage leaf；Treat
After fresh leaf is withered well, hot air disperser is closed, drum send cold wind 10 minutes, reduces temperture of leaves, and lower groove is kneaded immediately；
B. knead：Knead and be divided into three sections, be specially as follows；
1) first paragraph is kneaded：After withering leaf input kneading machine, capping is gently rubbed about 25-30 minutes, and tealeaves starts into bar, that is, is added
Pressure 30 minutes, block-separating and sifting is carried out to its lower machine with every inch 3-4 hole sizers；
2) second segment is kneaded：The sieve bottom of screening is fermented, and sieve head aggravates pressure, carries out block-separating and sifting after rubbing 30 minutes again,
Optic lobe is old tender during screening and kneads the degree determination amount of sifting out, and compass screen surface tealeaves need to keep certain amount, it is impossible to which sieve is empty；
3) knead for the 3rd section：Compass screen surface tea again rub again by weight, and the time is half an hour, then gently presses or go kneadding 15-20 minutes, i.e.,
Machine can be descended to be fermented.
Such as knead leaf negligible amounts for the 3rd section, the tealeaves that multiple can be sieved in heads, which merges, to be kneaded；It will sieve thick on compass screen surface in head
Old leaf is rubbed again, can fully crush thicker old leaf cell, and the sieve bottom of screening is tenderer tealeaves, rub long so as to not reason and
The broken or sword seedling that fractures, it is further to distinguish the old tender method of leaf thickness；
C. ferment：Using being fermented in fermenting cellar room；Adjusted with the temperature and humidity of auxiliary, accomplish constant temperature and humidity, science hair
Ferment, employs this fermenting step, the composition in stable rose nectar fragrance road, by the tea base after block-separating and sifting, it is loose equably
Spread in clean fermenting case, fermenting case is made of Qi plank or other free from extraneous odour planks, and size is high 15 centimetres, wide 60 lis
Rice, long 80 centimetres uncovered wooden case；Box cover cleans wet cloth, and wet cloth should keep 3 centimetres of gap with tea base, also need often to keep
The moistening of fermentation cloth, and the projects such as rank, batch, tea number, quantity, time are indicated with label, in order to avoid mistake；
D. dry：Yunnan black tea kung fu tea drying is carried out on dryer；Drying is divided into primary drying for baking, final firing twice；It must enter after primary drying for baking
Row spreading for cooling；
1) primary drying for baking：Warm 110-120 DEG C of fire, 12-18 minutes since upper dry time, with the activity of high temperature inhibitory enzyme, prevent
Fermentation, it be in furvous to treat tea bar, and leaf bar is substantially stiff, and hand touches tealeaves still not needle-holding hand, and tender stem is slightly soft, seven, most probably do when；
2) spreading for cooling：About 1-1.5 centimetres of spreading for cooling thickness；By spreading for cooling, distribute hot gas, leaf, stalk moisture redistribution are uniform,
To reach all dry purpose during final firing；Spreading for cooling is untill gross fire tea cools completely, and spring tea is no more than one hour, and summer tea is no more than
40 minutes；
3) final firing：Make the further evaporation drying of tealeaves Residual water, the fire temperature of final firing is slightly below primary drying for baking, about 90-100 DEG C.
As the further scheme of the present invention：In step a, room of withering is located at upstairs, it is desirable to it is ventilated, window will it is more and
It is roomy, and scavenger fan is installed.
As further scheme of the invention：In step a, withering leaf moisture is that 60-64% is appropriateness, or with fresh
Leaf weightlessness 30-35% is defined；Withering degree is judged according to the physical behavior of withering leaf, is such as judged by rule of thumb；Wither appropriateness
Leaf, blade face gloss disappears, and leaf color is changed into dirty-green from emerald green, and the food value of leaf is soft, holds agglomerating, looses one's grip and is not easy to scatter, main
The tender stalk of arteries and veins is not easily broken, and green odour disappears, and reveals delicate fragrance；It is uniform with batch withering leaf degree.
As further scheme of the invention：Indoor each point temperature plateau is required in step a, when withering, and is needed at any time
Adjustment fire pot position and the position for the curtain that withers, to ensure that each curtain withers uniformly up and down.
As further scheme of the invention：Require that room temperature should keep 20-25 DEG C in step b, when kneading, relative humidity
In 85-90%, temperture of leaves is no more than 30 DEG C, and room air is fresh, and air velocity is unsuitable excessive；Yunnan black tea kung fu tea requires kneading machine
Rotating speed be 40-50 per minute turn；Throw leaf amount and should be the 75% of rub barrel capacity；Congou tea time of kneading is with whole 60-120 points
Clock reaches the degree of kneading and is advisable.
As further scheme of the invention：In step c, if during fermentation the hair of tea base will be installed without fermenting room
Ferment case puts the shady place in screen house, and keeps higher humidity through conventional watering can or sprayer water spray indoors, pay attention to every
Turned once up and down every 15-30 minutes, its each portion is fully contacted with oxygen, fermentation is uniform；And the thickness spread：Delicate raw material
Spread slightly thin, thick old raw material spreads slightly thickness.
As further scheme of the invention：In step c, the convenient temperature of tea leaf fermentation is 20-24 DEG C, indoor phase
It is 70-80% to humidity；Fermenting cellar should be located at and knead between workshop and drying plant, and fermenting cellar must avoid sunlight towards the north
Direct projection, indoor cleaning, air is fresh, but can not too divulge information.
As further scheme of the invention：In step d, the gross tea water content requirement for drying appropriateness is 4-6% or so.
Compared with prior art, the beneficial effects of the invention are as follows：
(1) it is basic process that congou tea is just made to wither, be under conditions of artificial give, make by the gross fresh leaf it is normally equal
Even dehydration, excite the change of component content, amino acid, contents of monosaccharides increase, beneficial to the generation that black tea rose nectar is fragrant, therefore well
To wither be the premise to form black tea fine quality.It is the change for making blade produce physical property under mechanical force to knead,
On the one hand it is to form bar rope, is on the one hand broken leaf cell, is that congou tea moulds profile and forms the important procedure of endoplasm.
(2) fermentation is that the Tea Polyphenols material in tealeaves carries out the oxidation of fierceness in the presence of enzyme, while is influenceed in tealeaves
Complicated Biochemical changes are played containing other compositions, and form the process of the distinctive color, smell and taste of black tea.Knead at the beginning, fermentation has just been entered
OK, fermentation is the critical process that congou tea forms quality.
(3) drying is last process fixed and that improve black tea quality, and dry quality is very big to qualitative effects.
(4) four committed steps of the invention directly affects the quality of tea, by the making for refining Yunnan black tea kung fu tea
Journey technique, it is set to obtain preferable mouthfeel, and it is cost-saved.
Brief description of the drawings
Fig. 1 is that the throwing leaf amount of different kneading machine types and time of kneading contrast form in patent of the present invention.
Fig. 2 is that step diagram is kneaded in patent of the present invention.
Fig. 3 is the operational procedure that patent black tea of the present invention dries operation.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of preparation method of Yunnan black tea kung fu tea, it is comprised the following steps that：
A. wither：Fresh leaf is withered in the nature not heated manually or take artificial heating method to enter
Row is withered or withered using withering trough；
Indoor Natural withers：The 12 layers of frame curtain that withers are set, are divided into two kinds of piece curtain and roller shutter, every square metre of 0.5 kilogram of leaf in stand；
It need to be withered for 8 hours in the spring of high temperature drying a collection of, it is every to wither round the clock 3 batches；And a run of wet weather summer and autumn, then need 48 hours
It is a collection of；
Artificial heating deterioration：(1) shield or bamboo curtain splint are placed in the sunlight, the uniform scattered sun of tealeaves, lid is even；According to
The temperature and withering degree of solarization are turned over scattered in real time, wither about 30 minutes or so, be put into it is indoor it is cool put, 1 hour or so；Withered with daylight
Method of withering promotes the fragrant formation of rose nectar；(2) in room surrounding of withering one moveable fire pot of every 10 square metres of placements, or
Heat temperature caused by drying room dryer is imported, and makes indoor appropriate ventilation, cross-ventilation, to increase room temperature, humidity is reduced, makes tealeaves
Withered；
Use withering trough：Fresh leaf is loosely spread and is containing leaf inframe, one-level fresh leaf and two level fresh leaf are 16 cm thicks, three
The following fresh leaf of level is 20 cm thicks, every square metre of 16 kilograms of leaf in stand, 200 kilograms is spread out per bar groove；An if withering trough significant surface
15 square metres of product, withering time were controlled at 8 hours；It is uniform to spread out leaf, summer need to only rouse cool breeze, and spring will rouse hot blast, temperature control
System is below 35 DEG C, in order to avoid temperature is too high, it is dried-up to produce bud-leaf；For the uniform shortening withering time that makes to wither, in the process of withering
In, to turn over leaf 1-2 times, reach and wither uniformly, rainwater leaf, which turns over leaf number, to be increased 1-2 times；When turning, stop air blast, action will
Gently, it is sure not to damage leaf；After fresh leaf is withered well, hot air disperser is closed, drum send cold wind 10 minutes, reduces temperture of leaves, and lower groove enters immediately
Row is kneaded；
B. knead：Such as Fig. 1 and Fig. 2, knead and be divided into three sections, be specially as follows；
1) first paragraph is kneaded：After withering leaf input kneading machine, capping is gently rubbed about 25 minutes, and tealeaves starts into bar, that is, pressurizes
30 minutes, block-separating and sifting is carried out to its lower machine with every hole sizer of inch 3；
2) second segment is kneaded：The sieve bottom of screening is fermented, and sieve head aggravates pressure, carries out block-separating and sifting after rubbing 30 minutes again,
Optic lobe is old tender during screening and kneads the degree determination amount of sifting out, and compass screen surface tealeaves need to keep certain amount, it is impossible to which sieve is empty；
3) knead for the 3rd section：Compass screen surface tea again rub again by weight, and the time is half an hour, then gently presses or go kneadding 15 minutes, you can
Lower machine is fermented.
Such as knead leaf negligible amounts for the 3rd section, the tealeaves that multiple can be sieved in heads, which merges, to be kneaded；It will sieve thick on compass screen surface in head
Old leaf is rubbed again, can fully crush thicker old leaf cell, and the sieve bottom of screening is tenderer tealeaves, rub long so as to not reason and
The broken or sword seedling that fractures, it is further to distinguish the old tender method of leaf thickness；
C. ferment：Using being fermented in fermenting cellar room；Adjusted with the temperature and humidity of auxiliary, accomplish constant temperature and humidity, science hair
Ferment, employs this fermenting step, the composition in stable rose nectar fragrance road, by the tea base after block-separating and sifting, it is loose equably
Spread in clean fermenting case, fermenting case is made of Qi plank or other free from extraneous odour planks, and size is high 15 centimetres, wide 60 lis
Rice, long 80 centimetres uncovered wooden case；Box cover cleans wet cloth, and wet cloth should keep 3 centimetres of gap with tea base, also need often to keep
The moistening of fermentation cloth, and the projects such as rank, batch, tea number, quantity, time are indicated with label, in order to avoid mistake；Tea leaf fermentation compared with
Suitable temperature is 20 DEG C, indoor relative humidity 70%；Fermenting cellar should be located at and knead between workshop and drying plant, fermenting cellar
Direct sunlight must be avoided towards the north, indoor cleaning, air is fresh, but can not too divulge information；If without fermenting room, can incite somebody to action
Shady place of the fermenting case pendulum in screen house of tea base is installed, and is kept higher through conventional watering can or sprayer water spray indoors
Humidity, pay attention to turning once every about 15 minutes, its each portion is fully contacted with oxygen, fermentation is uniform；And the thickness spread
Spend and spread for delicate raw material slightly thin, thick old raw material spreads slightly thickness；
D. dry：Such as Fig. 3, Yunnan black tea kung fu tea drying is carried out on dryer；Drying is divided into primary drying for baking, final firing twice；Primary drying for baking
After must carry out spreading for cooling；
1) primary drying for baking：Fiery 110 DEG C of temperature, time 12 minutes since upper dry, with the activity of high temperature inhibitory enzyme, prevent fermentation, treated
Tea bar is in furvous, and leaf bar is substantially stiff, and hand touches tealeaves still not needle-holding hand, and tender stem is slightly soft, seventy percent it is dry when；
2) spreading for cooling：About 1 centimetre of spreading for cooling thickness；By spreading for cooling, distribute hot gas, leaf, stalk moisture redistribution are uniform, so as to
Reach all dry purpose during final firing；Untill gross fire tea cools completely, spring tea is no more than one hour for spreading for cooling, and summer tea is no more than 40 points
Clock；
3) final firing：Make the further evaporation drying of tealeaves Residual water, the fire temperature of final firing is slightly below primary drying for baking, temperature 90-100
℃。
Embodiment 2
A kind of preparation method of Yunnan black tea kung fu tea, it is comprised the following steps that：
A. wither：Fresh leaf is withered in the nature not heated manually or take artificial heating method to enter
Row is withered or withered using withering trough；
Indoor Natural withers：The 15 layers of frame curtain that withers are set, are divided into two kinds of piece curtain and roller shutter, every square metre of 1.0 kilograms of leaf in stand；
It need to be withered for 12 hours in the spring of high temperature drying a collection of, it is every to wither round the clock 2 batches；And in the summer and autumn of a run of wet weather, then need 24 small
When it is a collection of；
Artificial heating deterioration：(1) shield or bamboo curtain splint are placed in the sunlight, the uniform scattered sun of tealeaves, lid is even；According to
The temperature and withering degree of solarization are turned over scattered in real time, wither about 30 minutes or so, be put into it is indoor it is cool put, 1 hour；With the daylight side of withering
Method promotes the fragrant formation of rose nectar；(2) in room surrounding of withering one moveable fire pot of every 20 square metres of placements, or import
Heat temperature caused by drying room dryer, and make indoor appropriate ventilation, cross-ventilation, to increase room temperature, humidity is reduced, carries out tealeaves
Wither；
Use withering trough：Fresh leaf is loosely spread and is containing leaf inframe, one-level fresh leaf and two level fresh leaf are 18 cm thicks, three
The following fresh leaf of level is 25 cm thicks, every square metre of 18 kilograms of leaf in stand, 250 kilograms is spread out per bar groove；An if withering trough significant surface
15 square metres of product, withering time were controlled at 12 hours；It is uniform to spread out leaf, summer need to only rouse cool breeze, and spring will rouse hot blast, temperature control
System is below 35 DEG C, in order to avoid temperature is too high, it is dried-up to produce bud-leaf；For the uniform shortening withering time that makes to wither, in the process of withering
In, to turn over leaf 2 times, reach and wither uniformly, rainwater leaf, which turns over leaf number, will increase by 2 times；When turning, stop air blast, action is light, cuts
Do not damage leaf；After fresh leaf is withered well, hot air disperser is closed, drum send cold wind 10 minutes, reduces temperture of leaves, and lower groove is rubbed immediately
Twist with the fingers；
B. knead：Such as Fig. 1 and Fig. 2, knead and be divided into three sections, be specially as follows；
1) first paragraph is kneaded：After withering leaf input kneading machine, capping is gently rubbed about 30 minutes, and tealeaves starts into bar, that is, pressurizes
30 minutes, block-separating and sifting is carried out to its lower machine with every hole sizer of inch 4；
2) second segment is kneaded：The sieve bottom of screening is fermented, and sieve head aggravates pressure, carries out block-separating and sifting after rubbing 30 minutes again,
Optic lobe is old tender during screening and kneads the degree determination amount of sifting out, and compass screen surface tealeaves need to keep certain amount, it is impossible to which sieve is empty；
3) knead for the 3rd section：Compass screen surface tea again rub again by weight, and the time is half an hour, then gently presses or go kneadding 20 minutes, you can
Lower machine is fermented.
Such as knead leaf negligible amounts for the 3rd section, the tealeaves that multiple can be sieved in heads, which merges, to be kneaded；It will sieve thick on compass screen surface in head
Old leaf is rubbed again, can fully crush thicker old leaf cell, and the sieve bottom of screening is tenderer tealeaves, rub long so as to not reason and
The broken or sword seedling that fractures, it is further to distinguish the old tender method of leaf thickness；
C. ferment：Using being fermented in fermenting cellar room；Adjusted with the temperature and humidity of auxiliary, accomplish constant temperature and humidity, science hair
Ferment, employs this fermenting step, the composition in stable rose nectar fragrance road, by the tea base after block-separating and sifting, it is loose equably
Spread in clean fermenting case, fermenting case is made of Qi plank or other free from extraneous odour planks, and size is high 15 centimetres, wide 60 lis
Rice, long 80 centimetres uncovered wooden case；Box cover cleans wet cloth, and wet cloth should keep 3 centimetres of gap with tea base, also need often to keep
The moistening of fermentation cloth, and the projects such as rank, batch, tea number, quantity, time are indicated with label, in order to avoid mistake；Tea leaf fermentation compared with
Suitable temperature is 24 DEG C, indoor relative humidity 80%；Fermenting cellar should be located at and knead between workshop and drying plant, fermenting cellar
Direct sunlight must be avoided towards the north, indoor cleaning, air is fresh, but can not too divulge information；If without fermenting room, can incite somebody to action
Shady place of the fermenting case pendulum in screen house of tea base is installed, and is kept higher through conventional watering can or sprayer water spray indoors
Humidity, pay attention to turning once every about 30 minutes, its each portion is fully contacted with oxygen, fermentation is uniform；And the thickness spread
Spend and spread for delicate raw material slightly thin, thick old raw material spreads slightly thickness；
D. dry：Such as Fig. 3, Yunnan black tea kung fu tea drying is carried out on dryer；Drying is divided into primary drying for baking, final firing twice；Primary drying for baking
After must carry out spreading for cooling；
1) primary drying for baking：Fiery 120 DEG C of temperature, time 18 minutes since upper dry, with the activity of high temperature inhibitory enzyme, prevent fermentation, treated
Tea bar is in furvous, and leaf bar is substantially stiff, and hand touches tealeaves still not needle-holding hand, and tender stem is slightly soft, when most probably dry；
2) spreading for cooling：About 1.5 centimetres of spreading for cooling thickness；By spreading for cooling, distribute hot gas, leaf, stalk moisture redistribution are uniform, with
Just all dry purpose is reached during final firing；Untill gross fire tea cools completely, spring tea is no more than one hour for spreading for cooling, and summer tea is no more than 40
Minute；
3) final firing：Make the further evaporation drying of tealeaves Residual water, the fire temperature of final firing is slightly below primary drying for baking, and temperature is 100 DEG C.
Embodiment 3
A kind of preparation method of Yunnan black tea kung fu tea, it is comprised the following steps that：
A. wither：Fresh leaf is withered in the nature not heated manually or take artificial heating method to enter
Row is withered or withered using withering trough；
Indoor Natural withers：The 14 layers of frame curtain that withers are set, are divided into two kinds of piece curtain and roller shutter, every square metre of 0.7 kilogram of leaf in stand；
It need to be withered for 10 hours in the spring of high temperature drying a collection of, it is every to wither round the clock 3 batches；And in the summer and autumn of a run of wet weather, then need 36 small
When it is a collection of；
Artificial heating deterioration：(1) shield or bamboo curtain splint are placed in the sunlight, the uniform scattered sun of tealeaves, lid is even；According to
The temperature and withering degree of solarization are turned over scattered in real time, wither about 30 minutes or so, be put into it is indoor it is cool put, 1 hour；With the daylight side of withering
Method promotes the fragrant formation of rose nectar；(2) in room surrounding of withering one moveable fire pot of every 15 square metres of placements, or import
Heat temperature caused by drying room dryer, and make indoor appropriate ventilation, cross-ventilation, to increase room temperature, humidity is reduced, carries out tealeaves
Wither；
Use withering trough：Fresh leaf is loosely spread and is containing leaf inframe, one-level fresh leaf and two level fresh leaf are 17 cm thicks, three
The following fresh leaf of level is 23 cm thicks, every square metre of 17 kilograms of leaf in stand, 230 kilograms is spread out per bar groove；An if withering trough significant surface
15 square metres of product, withering time were controlled at 10 hours；It is uniform to spread out leaf, summer need to only rouse cool breeze, and spring will rouse hot blast, temperature control
System is below 35 DEG C, in order to avoid temperature is too high, it is dried-up to produce bud-leaf；For the uniform shortening withering time that makes to wither, in the process of withering
In, to turn over leaf 2 times, reach and wither uniformly, rainwater leaf, which turns over leaf number, will increase by 2 times；When turning, stop air blast, action is light, cuts
Do not damage leaf；After fresh leaf is withered well, hot air disperser is closed, drum send cold wind 10 minutes, reduces temperture of leaves, and lower groove is rubbed immediately
Twist with the fingers；
B. knead：Such as Fig. 1 and Fig. 2, knead and be divided into three sections, be specially as follows；
1) first paragraph is kneaded：After withering leaf input kneading machine, capping is gently rubbed about 30 minutes, and tealeaves starts into bar, that is, pressurizes
30 minutes, block-separating and sifting is carried out to its lower machine with every hole sizer of inch 4；
2) second segment is kneaded：The sieve bottom of screening is fermented, and sieve head aggravates pressure, carries out block-separating and sifting after rubbing 30 minutes again,
Optic lobe is old tender during screening and kneads the degree determination amount of sifting out, and compass screen surface tealeaves need to keep certain amount, it is impossible to which sieve is empty；
3) knead for the 3rd section：Compass screen surface tea again rub again by weight, and the time is half an hour, then gently presses or go kneadding 15 minutes, you can
Lower machine is fermented.
Such as knead leaf negligible amounts for the 3rd section, the tealeaves that multiple can be sieved in heads, which merges, to be kneaded；It will sieve thick on compass screen surface in head
Old leaf is rubbed again, can fully crush thicker old leaf cell, and the sieve bottom of screening is tenderer tealeaves, rub long so as to not reason and
The broken or sword seedling that fractures, it is further to distinguish the old tender method of leaf thickness；
C. ferment：Using being fermented in fermenting cellar room；Adjusted with the temperature and humidity of auxiliary, accomplish constant temperature and humidity, science hair
Ferment, employs this fermenting step, the composition in stable rose nectar fragrance road, by the tea base after block-separating and sifting, it is loose equably
Spread in clean fermenting case, fermenting case is made of Qi plank or other free from extraneous odour planks, and size is high 15 centimetres, wide 60 lis
Rice, long 80 centimetres uncovered wooden case；Box cover cleans wet cloth, and wet cloth should keep 3 centimetres of gap with tea base, also need often to keep
The moistening of fermentation cloth, and the projects such as rank, batch, tea number, quantity, time are indicated with label, in order to avoid mistake；Tea leaf fermentation compared with
Suitable temperature is 22 DEG C, indoor relative humidity 75%；Fermenting cellar should be located at and knead between workshop and drying plant, fermenting cellar
Direct sunlight must be avoided towards the north, indoor cleaning, air is fresh, but can not too divulge information；If without fermenting room, can incite somebody to action
Shady place of the fermenting case pendulum in screen house of tea base is installed, and is kept higher through conventional watering can or sprayer water spray indoors
Humidity, pay attention to turning once every about 20 minutes, its each portion is fully contacted with oxygen, fermentation is uniform；And the thickness spread
Spend and spread for delicate raw material slightly thin, thick old raw material spreads slightly thickness；
D. dry：Such as Fig. 3, Yunnan black tea kung fu tea drying is carried out on dryer；Drying is divided into primary drying for baking, final firing twice；Primary drying for baking
After must carry out spreading for cooling；
1) primary drying for baking：Fiery 120 DEG C of temperature, time 15 minutes since upper dry, with the activity of high temperature inhibitory enzyme, prevent fermentation, treated
Tea bar is in furvous, and leaf bar is substantially stiff, and hand touches tealeaves still not needle-holding hand, and tender stem is slightly soft, seventy percent it is dry when；
2) spreading for cooling：About 1.5 centimetres of spreading for cooling thickness；By spreading for cooling, distribute hot gas, leaf, stalk moisture redistribution are uniform, with
Just all dry purpose is reached during final firing；Untill gross fire tea cools completely, spring tea is no more than one hour for spreading for cooling, and summer tea is no more than 40
Minute；
3) final firing：Make the further evaporation drying of tealeaves Residual water, the fire temperature of final firing is slightly below primary drying for baking, and temperature is 90 DEG C.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (8)
1. a kind of preparation method of Yunnan black tea kung fu tea, it is characterised in that it is comprised the following steps that：
A. wither：Fresh leaf is withered in the nature not heated manually or take artificial heating method to be withered
Wither or withered using withering trough；
Indoor Natural withers：Set 12-15 layers to wither frame curtain, be divided into two kinds of piece curtain and roller shutter, every square metre of stand leaf 0.5-1.0 is public
Jin；8-12 hours are needed to wither in the spring of high temperature drying a collection of, 2-3 is criticized per withering round the clock；And a run of wet weather summer and autumn, then
Need 24-48 hours a collection of；
Artificial heating deterioration：(1) shield or bamboo curtain splint are placed in the sunlight, the uniform scattered sun of tealeaves, lid is even；According to solarization
Temperature and withering degree turn over scattered in real time, wither 30 minutes, be put into it is indoor it is cool put, 1 hour；Rose is promoted with daylight deterioration method
The fragrant formation of nectar；(2) a moveable fire pot is placed per 10-20 square metres in room surrounding of withering, or imports drying room drying
Heat temperature caused by machine, and make indoor appropriate ventilation, cross-ventilation, to increase room temperature, humidity is reduced, tealeaves is withered；
Use withering trough：Fresh leaf is loosely spread and is containing leaf inframe, one-level fresh leaf and two level fresh leaf are 16-18 cm thicks, three
The following fresh leaf of level is 20-25 cm thicks, every square metre of 16-18 kilograms of leaf in stand, 200-250 kilograms is spread out per bar groove；If one is withered
Withered 15 square metres of groove effective area, and withering time was controlled in 8-12 hours；
Leaf is spread out when withering will uniformly, and summer need to only rouse cool breeze, and spring will rouse hot blast, and temperature control is below 35 DEG C, in order to avoid temperature
It is too high, it is dried-up to produce bud-leaf；For the uniform shortening withering time that makes to wither, during withering, to turn over leaf 1-2 times, reach and wither
Wither uniformly, rainwater leaf, which turns over leaf number, to be increased 1-2 times；When turning, stop air blast, action is light, is sure not to damage leaf；Treat fresh leaf
After withering well, hot air disperser is closed, drum send cold wind 10 minutes, reduces temperture of leaves, and lower groove is kneaded immediately；
B. knead：Knead and be divided into three sections, be specially as follows；
1) first paragraph is kneaded：After withering leaf input kneading machine, capping is gently rubbed about 25-30 minutes, and tealeaves starts into bar, that is, pressurizes 30
Minute, block-separating and sifting is carried out to machine under it with every inch 3-4 hole sizers；
2) second segment is kneaded：The sieve bottom of screening is fermented, and sieve head aggravates pressure, carries out block-separating and sifting, screening after rubbing 30 minutes again
When optic lobe it is old tender and knead degree and determine the amount of sifting out, compass screen surface tealeaves need to keep certain amount, it is impossible to which sieve is empty；
3) knead for the 3rd section：Compass screen surface tea again rub again by weight, and the time is half an hour, then gently presses or go kneadding 15-20 minutes, you can under
Machine is fermented；
Such as knead leaf negligible amounts for the 3rd section, the tealeaves that multiple can be sieved in heads, which merges, to be kneaded；The thick old leaf in head on compass screen surface will be sieved
Rubbed again, can fully crush thicker old leaf cell, the sieve bottom of screening is tenderer tealeaves, so as to which reason is not rubbed and crushed long
Or the sword seedling that fractures, it is further to distinguish the old tender method of leaf thickness；
C. ferment：Using being fermented in fermenting cellar room；Adjusted with the temperature and humidity of auxiliary, accomplish constant temperature and humidity, science fermentation, adopt
It is loose equably to spread by the tea base after block-separating and sifting with this fermenting step, the composition in stable rose nectar fragrance road
In clean fermenting case, fermenting case is made of Qi plank or other free from extraneous odour planks, and size is high 15 centimetres, wide 60 centimetres, long
80 centimetres of uncovered wooden case；Box cover cleans wet cloth, and wet cloth should keep 3 centimetres of gap with tea base, also needs often to keep fermentation
The moistening of cloth, and indicate rank, batch, tea number, quantity and time with label；
D. dry：Yunnan black tea kung fu tea drying is carried out on dryer；Drying is divided into primary drying for baking, final firing twice；It must be spread out after primary drying for baking
It is cool；
1) primary drying for baking：Warm 110-120 DEG C of fire, 12-18 minutes since upper dry time, with the activity of high temperature inhibitory enzyme, fermentation is prevented,
It is in furvous to treat tea bar, and leaf bar is substantially stiff, and hand touches tealeaves still not needle-holding hand, and tender stem is slightly soft, seven, it is most probably dry when；
2) spreading for cooling：About 1-1.5 centimetres of spreading for cooling thickness；By spreading for cooling, distribute hot gas, leaf, stalk moisture redistribution are uniform, so as to
Reach all dry purpose during final firing；Untill gross fire tea cools completely, spring tea is no more than one hour for spreading for cooling, and summer tea is no more than 40 points
Clock；
3) final firing：Make the further evaporation drying of tealeaves Residual water, the fire temperature of final firing is slightly below primary drying for baking, and temperature is at 90-100 DEG C.
A kind of 2. preparation method of Yunnan black tea kung fu tea according to claim 1, it is characterised in that：In step a, room of withering is set
Upstairs, it is desirable to which ventilated, window is more and roomy, and installs scavenger fan.
A kind of 3. preparation method of Yunnan black tea kung fu tea according to claim 1, it is characterised in that：In step a, withering leaf water
Point content is that 60-64% is appropriateness, or is defined by fresh leaf weightlessness 30-35%；Withering degree enters according to the physical behavior of withering leaf
Row judges that such as wither appropriate leaf, and blade face gloss disappears, and leaf color is changed into dirty-green from emerald green, and the food value of leaf is soft, holds into
Group, is loosed one's grip and is not easy to scatter, and the tender stalk of master pulse is not easily broken, and green odour disappears, and reveals delicate fragrance；It is uniform with batch withering leaf degree.
A kind of 4. preparation method of Yunnan black tea kung fu tea according to claim 1, it is characterised in that：, will when withering in step a
Indoor each point temperature plateau is sought, and fire pot position and the position for the curtain that withers need to be adjusted at any time, to ensure that each curtain withers up and down
Uniformly.
A kind of 5. preparation method of Yunnan black tea kung fu tea according to claim 1, it is characterised in that：, will when kneading in step b
Room temperature is asked to keep 20-25 DEG C, relative humidity is no more than 30 DEG C in 85-90%, temperture of leaves, and room air is fresh, air velocity
It is unsuitable excessive；Yunnan black tea kung fu tea requires that the rotating speed of kneading machine turns for 40-50 per minute；Throw leaf amount and should be the 75% of rub barrel capacity；
Yunnan black tea kung fu tea time of kneading whole process reaches the degree of kneading in 60-120 minutes and is advisable.
A kind of 6. preparation method of Yunnan black tea kung fu tea according to claim 1, it is characterised in that：In step c, if during fermentation
Without fermenting room, shady place of the fermenting case pendulum in screen house of tea base will be installed, and indoors through conventional watering can or spraying
Device is sprayed water, and keeps higher humidity, is paid attention to turning once up and down every 15-30 minutes, its each portion is fully contacted with oxygen, send out
Ferment is uniform；And the thickness spread：Delicate raw material spreads slightly thin, and thick old raw material spreads slightly thickness.
A kind of 7. preparation method of Yunnan black tea kung fu tea according to claim 1 or 6, it is characterised in that：In step c, tealeaves
Convenient temperature of fermenting is 20-24 DEG C, indoor relative humidity 70-80%；Fermenting cellar should be located at and knead workshop and drying cart
Between between, fermenting cellar must avoid direct sunlight towards the north, and indoor cleaning, air is fresh, but can not too divulge information.
A kind of 8. preparation method of Yunnan black tea kung fu tea according to claim 1, it is characterised in that：In step d, appropriateness is dried
The requirement of gross tea water content for 4-6% or so.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566774A (en) * | 2018-11-26 | 2019-04-05 | 安徽省抱儿钟秀茶业股份有限公司 | A kind of black tea machining production method |
| CN109757571A (en) * | 2019-03-18 | 2019-05-17 | 字联铭 | A kind of production method of ripe fragrant clear moistening type Yunnan black tea tea |
| CN110403028A (en) * | 2019-08-02 | 2019-11-05 | 福州市黄金木茶业有限公司 | A kind of preparation process of black tea |
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2017
- 2017-08-10 CN CN201710681568.8A patent/CN107788141A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566774A (en) * | 2018-11-26 | 2019-04-05 | 安徽省抱儿钟秀茶业股份有限公司 | A kind of black tea machining production method |
| CN109757571A (en) * | 2019-03-18 | 2019-05-17 | 字联铭 | A kind of production method of ripe fragrant clear moistening type Yunnan black tea tea |
| CN110403028A (en) * | 2019-08-02 | 2019-11-05 | 福州市黄金木茶业有限公司 | A kind of preparation process of black tea |
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