CN108094588A - A kind of preparation process of high-quality black tea - Google Patents
A kind of preparation process of high-quality black tea Download PDFInfo
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- CN108094588A CN108094588A CN201810140385.XA CN201810140385A CN108094588A CN 108094588 A CN108094588 A CN 108094588A CN 201810140385 A CN201810140385 A CN 201810140385A CN 108094588 A CN108094588 A CN 108094588A
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- tea
- tealeaves
- withering
- black tea
- leaf
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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
Abstract
The invention discloses a kind of preparation processes of high-quality black tea, include following operating procedure：(1) wither：The fresh tea leaves for being suitble to make black tea by spreading the leaves on withering racks to dry are taken, are spread in withering on withering trough, holding withers ambient air humidity for 50~55%；(2) knead；(3) cuprous sulfate solution is sprayed：Cuprous sulfate solution is sprayed after being kneaded into step (2) in gained tealeaves, fountain height is according to the 4~5% of tealeaves total weight；(4) ferment：Gained tealeaves ferments after step (3) is sprayed cuprous sulfate；(5) dry to get.The present invention using using cuprous sulfate spray solution tealeaves, can mitigate after kneading fermentation of black tea is uneven, stall off be familiar with, tea residue spends the phenomenon that miscellaneous the problem of, improve more points of oxidase actives, theaflavin promoted to be formed；Further, the preparation process of high-quality black tea of the present invention is simple and direct easy to operate.
Description
Technical field
The present invention relates to the preparation process of a plant tea product, more particularly to a kind of preparation process of high-quality black tea.
Background technology
Black tea is the teas that yield is maximum, consumption number is most in the world, accounts for the 80% of world's tea trade total amount.In
State is the country produced earliest in the world with processing black tea, and before the 1990s, China black tea is in world's black tea manufacture and trade
Easily aspect is dominant.But tend to as India, Kenya and Sri Lanka etc. are national in tree plant cultivation, processing etc. etc.
Ripe and processing technology and process equipment it is perfect, China's black tea not only flavouring essence quality not as good as Kenya, Sri Lanka, India
Deng, and green tea ingredient is also far below these countries, this be the occupation rate of China's black tea at present in the international market less than
5% the main reason for.Although in recent years in the drive of " Jin Junmei ", " Ying Hong nine " and the black tea such as " smooth ocean time ", " Xinyang is red "
Under, China's black tea production and marketing occurs recovering sign, and domestic market gradually increases, but also because kind, growing environment, processing technology etc. because
Element, China's black tea quality fail to be fundamentally improved, and yield and sales volume are not obtained compared with quantum jump.
The information for being disclosed in the background section is merely intended to increase the understanding of the general background to the present invention, without answering
When being considered as recognizing or imply that the information structure has been the prior art well known to persons skilled in the art in any form.
The content of the invention
There are complex process, preparation gained tea quality by preparation process of the invention for high-quality black tea in the prior art
The problem of bad, invents a kind of preparation process of high-quality black tea, it is intended to obtain a kind of concise in technology, prepare gained tea quality
Good technique.
To achieve the above object, technical solution provided by the invention is as follows：
A kind of preparation process of high-quality black tea, includes following operating procedure：
(1) wither：The fresh tea leaves for being suitble to make black tea by spreading the leaves on withering racks to dry are taken, are spread in withering on withering trough, keep the environment sky that withers
Air humidity degree is 50~55%, ventilated, withers to tealeaves atrophy and softens, and hand, which pinches blade, soft feeling, and no friction sound is held
Leaf is agglomerating, and leaf is loosely slow when loosing one's grip, and leaf color switchs to dark green, lustrous surface disappearance, and the green grass gas decline of fresh leaf is appeared and withered
The distinctive pleasant faint scent of the leaf that withers；
(2) knead；
(3) cuprous sulfate solution is sprayed：Cuprous sulfate solution, sprinkling are sprayed after being kneaded into step (2) in gained tealeaves
It measures as according to the 4~5% of tealeaves total weight；
(4) ferment：Gained tealeaves ferments after step (3) is sprayed cuprous sulfate；
(5) dry to get.
Preferably, the suitable fresh tea leaves to make black tea by spreading the leaves on withering racks to dry described in step (1) are the spring tea in annual 3~April.
Preferably, kneading to keep temperature described in step (2) is 40~50 DEG C, and rotating speed is 50~80 revs/min,
It kneads 5~6 minutes, kneads percentage of damage as 80~85%.
Preferably, the mass concentration of the cuprous sulfate solution described in step (3) is 25~35%.
Preferably, the temperature fermented described in step (4) is 25~27 DEG C, and humidity is 85~95%, until leaf color reddish yellow,
Green grass gas stops fermentation when disappearing, having tea perfume.
Preferably, in two stages, the first stage keeps temperature as 100~110 DEG C of bakings to the drying described in step (5)
It is 25~30% to do to water content of tea, spreading for cooling；Second stage keep temperature for 80~90 DEG C be dried to water content of tea≤
7%, hand pinch tealeaves powder, spreading for cooling to room temperature.
Compared with prior art, the present invention has the advantages that：
The present invention using using cuprous sulfate spray solution tealeaves, can mitigate after kneading fermentation of black tea is uneven, stall off be familiar with,
Tea residue spends the problem of the phenomenon that miscellaneous, improves more points of oxidase actives, theaflavin is promoted to be formed；Further, high-quality of the present invention
The preparation process of black tea is simple and direct easy to operate.
Specific embodiment
It is described in detail With reference to embodiment, it is to be understood that protection scope of the present invention and from specific
The limitation of embodiment.
Embodiment 1
A kind of preparation process of high-quality black tea, includes following operating procedure：
(1) wither：The spring tea in annual 3~April is taken as the fresh tea leaves to make black tea by spreading the leaves on withering racks to dry, is spread in withering on withering trough
It withers, holding withers ambient air humidity for 50%, ventilated, withers to tealeaves atrophy and softens, hand, which pinches blade, soft feeling, nothing
Rub sound, holds that leaf is agglomerating, and leaf is loosely slow when loosing one's grip, and leaf color switchs to dark green, and lustrous surface disappears, the green grass of fresh leaf
Gas declines, and appears the distinctive pleasant faint scent of withering leaf；
(2) knead：It is 40 DEG C to keep temperature, and rotating speed is 80 revs/min, is kneaded 5 minutes, kneads percentage of damage as 80%；
(3) cuprous sulfate solution is sprayed：It is kneaded into step (2) in rear gained tealeaves and sprays the sulphur that mass concentration is 25%
Sour cuprous solution, fountain height are according to the 5% of tealeaves total weight；
(4) ferment：Gained tealeaves ferments after step (3) is sprayed cuprous sulfate, and the temperature of fermentation is 25 DEG C, humidity
For 95%, until leaf color reddish yellow, green grass gas stop fermentation when disappearing, having tea perfume；
(5) it is dry, in two stages, the first stage temperature is kept to be 100 DEG C to be dried to water content of tea be 30%, stand
It is cool；Second stage temperature is kept to be 80 DEG C to be dried to water content of tea be 7%, hand pinch tealeaves powder, spreading for cooling to room temperature, i.e.,
.
Embodiment 2
A kind of preparation process of high-quality black tea, includes following operating procedure：
(1) wither：The spring tea in annual 3~April is taken as the fresh tea leaves to make black tea by spreading the leaves on withering racks to dry, is spread in withering on withering trough
It withers, holding withers ambient air humidity for 55%, ventilated, withers to tealeaves atrophy and softens, hand, which pinches blade, soft feeling, nothing
Rub sound, holds that leaf is agglomerating, and leaf is loosely slow when loosing one's grip, and leaf color switchs to dark green, and lustrous surface disappears, the green grass of fresh leaf
Gas declines, and appears the distinctive pleasant faint scent of withering leaf；
(2) knead：It is 50 DEG C to keep temperature, and rotating speed is 50 revs/min, is kneaded 6 minutes, kneads percentage of damage as 85%；
(3) cuprous sulfate solution is sprayed：It is kneaded into step (2) in rear gained tealeaves and sprays the sulphur that mass concentration is 35%
Sour cuprous solution, fountain height are according to the 4% of tealeaves total weight；
(4) ferment：Gained tealeaves ferments after step (3) is sprayed cuprous sulfate, and the temperature of fermentation is 27 DEG C, humidity
For 85%, until leaf color reddish yellow, green grass gas stop fermentation when disappearing, having tea perfume；
(5) it is dry, in two stages, the first stage temperature is kept to be 110 DEG C to be dried to water content of tea be 25%, stand
It is cool；Second stage temperature is kept to be 90 DEG C to be dried to water content of tea be 6%, hand pinch tealeaves powder, spreading for cooling to room temperature, i.e.,
.
Embodiment 3
A kind of preparation process of high-quality black tea, includes following operating procedure：
(1) wither：The spring tea in annual 3~April is taken as the fresh tea leaves to make black tea by spreading the leaves on withering racks to dry, is spread in withering on withering trough
It withers, holding withers ambient air humidity for 53%, ventilated, withers to tealeaves atrophy and softens, hand, which pinches blade, soft feeling, nothing
Rub sound, holds that leaf is agglomerating, and leaf is loosely slow when loosing one's grip, and leaf color switchs to dark green, and lustrous surface disappears, the green grass of fresh leaf
Gas declines, and appears the distinctive pleasant faint scent of withering leaf；
(2) knead：It is 45 DEG C to keep temperature, and rotating speed is 65 revs/min, is kneaded 5 minutes, kneads percentage of damage as 80%；
(3) cuprous sulfate solution is sprayed：It is kneaded into step (2) in rear gained tealeaves and sprays the sulphur that mass concentration is 30%
Sour cuprous solution, fountain height are according to the 4% of tealeaves total weight；
(4) ferment：Gained tealeaves ferments after step (3) is sprayed cuprous sulfate, and the temperature of fermentation is 26 DEG C, humidity
For 90%, until leaf color reddish yellow, green grass gas stop fermentation when disappearing, having tea perfume；
(5) it is dry, in two stages, the first stage temperature is kept to be 105 DEG C to be dried to water content of tea be 26%, stand
It is cool；Second stage temperature is kept to be 85 DEG C to be dried to water content of tea be 7%, hand pinch tealeaves powder, spreading for cooling to room temperature, i.e.,
.
Comparative example 1
A kind of preparation process of high-quality black tea, includes following operating procedure：
(1) wither：The spring tea in annual 3~April is taken as the fresh tea leaves to make black tea by spreading the leaves on withering racks to dry, is spread in withering on withering trough
It withers, holding withers ambient air humidity for 53%, ventilated, withers to tealeaves atrophy and softens, hand, which pinches blade, soft feeling, nothing
Rub sound, holds that leaf is agglomerating, and leaf is loosely slow when loosing one's grip, and leaf color switchs to dark green, and lustrous surface disappears, the green grass of fresh leaf
Gas declines, and appears the distinctive pleasant faint scent of withering leaf；
(2) knead：It is 45 DEG C to keep temperature, and rotating speed is 65 revs/min, is kneaded 5 minutes, kneads percentage of damage as 80%；
(3) cuprous sulfate solution is sprayed：It is kneaded into step (2) in rear gained tealeaves and sprays the sulphur that mass concentration is 20%
Sour cuprous solution, fountain height are according to the 4% of tealeaves total weight；
(4) ferment：Gained tealeaves ferments after step (3) is sprayed cuprous sulfate, and the temperature of fermentation is 26 DEG C, humidity
For 90%, until leaf color reddish yellow, green grass gas stop fermentation when disappearing, having tea perfume；
(5) it is dry, in two stages, the first stage temperature is kept to be 105 DEG C to be dried to water content of tea be 26%, stand
It is cool；Second stage temperature is kept to be 85 DEG C to be dried to water content of tea be 7%, hand pinch tealeaves powder, spreading for cooling to room temperature, i.e.,
.
Comparative example 2
A kind of preparation process of high-quality black tea, includes following operating procedure：
(1) wither：The spring tea in annual 3~April is taken as the fresh tea leaves to make black tea by spreading the leaves on withering racks to dry, is spread in withering on withering trough
It withers, holding withers ambient air humidity for 53%, ventilated, withers to tealeaves atrophy and softens, hand, which pinches blade, soft feeling, nothing
Rub sound, holds that leaf is agglomerating, and leaf is loosely slow when loosing one's grip, and leaf color switchs to dark green, and lustrous surface disappears, the green grass of fresh leaf
Gas declines, and appears the distinctive pleasant faint scent of withering leaf；
(2) knead：It is 45 DEG C to keep temperature, and rotating speed is 65 revs/min, is kneaded 5 minutes, kneads percentage of damage as 80%；
(3) cuprous sulfate solution is sprayed：It is kneaded into step (2) in rear gained tealeaves and sprays the sulphur that mass concentration is 40%
Sour cuprous solution, fountain height are according to the 4% of tealeaves total weight；
(4) ferment：Gained tealeaves ferments after step (3) is sprayed cuprous sulfate, and the temperature of fermentation is 26 DEG C, humidity
For 90%, until leaf color reddish yellow, green grass gas stop fermentation when disappearing, having tea perfume；
(5) it is dry, in two stages, the first stage temperature is kept to be 105 DEG C to be dried to water content of tea be 26%, stand
It is cool；Second stage temperature is kept to be 85 DEG C to be dried to water content of tea be 7%, hand pinch tealeaves powder, spreading for cooling to room temperature, i.e.,
.
Detection：
After Example 1~3, comparative example 1, comparative example 2 prepare gained black tea detection, the embodiment of the present invention 1
~3, which prepare products obtained therefrom synthesis theaflavin content, improves 24.67%, and congo red cellulose content reduces by 14.29%, strong total amino acid content
25.03% is improved, water extraction improves 8.99%, and sweet taste amino acid and aroma type alcohols, esters, aldehyde content have increase.
1 theaflavin content of comparative example improves 9.78%, and congo red cellulose content reduces by 3.94%, and strong total amino acid content improves
10.96%, water extraction improves 0.23%, and 2 theaflavin content of comparative example improves 7.52%, and congo red cellulose content reduces
1.09%, strong total amino acid content improves 7.71%, and water extraction improves 0.09%
The description of the foregoing specific exemplary embodiment to the present invention is in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can much be changed
And variation.The purpose of selecting and describing the exemplary embodiment is that explain that the certain principles of the present invention and its reality should
With so that those skilled in the art can realize and utilize the present invention a variety of exemplary implementation schemes and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (6)
1. a kind of preparation process of high-quality black tea, which is characterized in that include following operating procedure：
(1) wither：The fresh tea leaves for being suitble to make black tea by spreading the leaves on withering racks to dry are taken, are spread in withering on withering trough, the holding surrounding air that withers is wet
It spends for 50~55%, it is ventilated, it withers to tealeaves atrophy and softens, hand, which pinches blade, soft feeling, and no friction sound holds leaf
Agglomerating, leaf is loosely slow when loosing one's grip, and leaf color switchs to dark green, lustrous surface disappearance, and the green grass gas decline of fresh leaf appears withering leaf
Distinctive pleasant faint scent；
(2) knead；
(3) cuprous sulfate solution is sprayed：Cuprous sulfate solution is sprayed in gained tealeaves after being kneaded into step (2), fountain height is
According to the 4~5% of tealeaves total weight；
(4) ferment：Gained tealeaves ferments after step (3) is sprayed cuprous sulfate；
(5) dry to get.
2. preparation process according to claim 1, it is characterised in that：The suitable tea to make black tea by spreading the leaves on withering racks to dry described in step (1)
Fresh leaf is the spring tea in annual 3~April.
3. preparation process according to claim 1, it is characterised in that：Described in step (2) knead for keep temperature be
40~50 DEG C, rotating speed is 50~80 revs/min, is kneaded 5~6 minutes, kneads percentage of damage as 80~85%.
4. preparation process according to claim 1, it is characterised in that：The matter of cuprous sulfate solution described in step (3)
It is 25~35% to measure concentration.
5. preparation process according to claim 1, it is characterised in that：The temperature fermented described in step (4) is 25~27
DEG C, humidity is 85~95%, until leaf color reddish yellow, green grass gas stop fermentation when disappearing, having tea perfume.
6. preparation process according to claim 1, it is characterised in that：Drying described in step (5) in two stages,
One stage holding temperature is 100~110 DEG C, and to be dried to water content of tea be 25~30%, spreading for cooling；Second stage keep temperature be
80~90 DEG C are dried to water content of tea≤7%, hand pinch tealeaves powder, spreading for cooling to room temperature.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285182A (en) * | 2015-11-27 | 2016-02-03 | 张全义 | Black tea preparation method |
| CN105360362A (en) * | 2015-10-28 | 2016-03-02 | 贵州省普定县印象朵贝贡茶专业合作社 | Black tea processing method |
| CN105379879A (en) * | 2015-12-18 | 2016-03-09 | 湖北工业大学 | Method for promoting fermentation black tea aging |
| CN106490203A (en) * | 2016-11-16 | 2017-03-15 | 贵州湄潭盛兴茶业有限公司 | A kind of processing technique of black tea |
| CN106720529A (en) * | 2016-12-20 | 2017-05-31 | 六安市笑春堂农业开发有限公司 | A kind of tealeaves manufacture craft based on improve quality |
-
2018
- 2018-02-11 CN CN201810140385.XA patent/CN108094588A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360362A (en) * | 2015-10-28 | 2016-03-02 | 贵州省普定县印象朵贝贡茶专业合作社 | Black tea processing method |
| CN105285182A (en) * | 2015-11-27 | 2016-02-03 | 张全义 | Black tea preparation method |
| CN105379879A (en) * | 2015-12-18 | 2016-03-09 | 湖北工业大学 | Method for promoting fermentation black tea aging |
| CN106490203A (en) * | 2016-11-16 | 2017-03-15 | 贵州湄潭盛兴茶业有限公司 | A kind of processing technique of black tea |
| CN106720529A (en) * | 2016-12-20 | 2017-05-31 | 六安市笑春堂农业开发有限公司 | A kind of tealeaves manufacture craft based on improve quality |
Non-Patent Citations (3)
| Title |
|---|
| 中华人民共和国农业部: "《中华人民共和国农业行业标准NY/T288-2012 绿色食品 茶叶》", 21 February 2012 * |
| 曹长恩等: "《生活方式与健康长寿》", 29 February 2004, 原子能出版社 * |
| 眭红卫等: "《烹饪营养学》", 31 July 2017, 华中科技大学出版社 * |
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