CN108157539A - A kind of method of the processing of black tea - Google Patents
A kind of method of the processing of black tea Download PDFInfo
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- CN108157539A CN108157539A CN201810055388.3A CN201810055388A CN108157539A CN 108157539 A CN108157539 A CN 108157539A CN 201810055388 A CN201810055388 A CN 201810055388A CN 108157539 A CN108157539 A CN 108157539A
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- tea
- tealeaves
- processing
- black tea
- processing method
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to tea processing technology field, especially a kind of method of the processing of black tea.The present invention is improved the activity of enzyme, is not required to tealeaves crushing also can fully carry out fermentation process using high temperature fumigation；It is refrigerated rapidly after fermentation, stops the fermentation of enzyme immediately；Tissue, eucaryotic cell structure, the formation for strengthening tea leaf quality can be transformed using instant gas differential pressure processing tea leaf, using dry ice water sorption, make tealeaves dehydration, in the integrity degree and color and luster for keeping tealeaves；Tealeaves of the present invention has the aesthetic appearance and quality of traditional processing tealeaves, and with the characteristics of liquids of CTC processing tea more thoroughly to ferment.Tea-manufacturing technology is simple, and quality raw materials are provided for tea comprehensive processing, tea bag, super fine tea powder.
Description
Technical field
The present invention relates to tea processing technology field, especially a kind of method of the processing of black tea.
Background technology
Tealeaves is that consumption figure is maximum in all beverages in addition to water.Average consumption is estimated as 0.1 for each person every day in the whole world
It rises.
Tealeaves can be made to green tea or black tea.The method for preparing these tealeaves is well known to those skilled in the art.It is logical
Often, in order to which black tea is made, the bud green leaf of tea plant is made to wither (dry by appropriateness), crush, ferment (in this process in tealeaves
Enzyme various substances are aoxidized using the oxygen in air, so as to generate tan product), then roast (by tea-drying).Green tea
It is not subjected to fermentation process.Osculant tea can be produced using Partial fermentation, such as " oolong tea ".
Traditional knowledge illustrate must in some way fragmentation tealeaves to discharge the fermenting enzyme in tealeaves and its substrate.Although people
Can be by many method fragmentation tealeaves, but broadly mainly have mechanical method.
The first is so-called " traditional processing ", is related to rubbing the processed tealeaves that withers, as including fermenting and drying
A part for the standard step of step.So-called " traditional tea " has been typically characterized by large stretch of leaf portion point and has existed, they are in U.S.
It is satisfied with many people in terms of, but since attenuation degree is low, liquid obtained is lighter.
Second method is most popular many unorthodox methods, it is related to using a kind of machinery of similar roller, will
Tealeaves cutting is torn and is crimped.Initial machine is in nineteen thirty invention and normally referred to as CTC by W.McK ercher
(cut-tear-crimp) machine." CTC tea " is normally referred to as by the product that fritters, it is characterised in that brewed speed is fast and face
Color depth.
So, some consumers want the best tealeaves of the two aspects.Such as tealeaves should have traditional processing tealeaves
Aesthetic appearance and quality, again have more thoroughly ferment CTC processing tea characteristics of liquids.But the applicant yet there are no city
Similar traditional tealeaves can be obtained by being commercially available on field, and its soak is similar to the tea Processing method of CTC processing tea.
Invention content
The object of the present invention is to provide a kind of methods of the processing of black tea, include the following steps：(1) tea raw material picking,
Air blue；(2) high temperature fumigation；(3) it rubs；(4) tealeaves after rubbing is fermented；(5) it freezes：Tealeaves is set to 0 -- 4 DEG C of freezings
1-2h；(6) cold puffing dehydration；(7) vacuum drying.
The tealeaves preferred maturity degree high large leaf or oolong tea.
The tealeaves is whole tealeaves；
The whole tea leaf withering was handled in some stage rubbed and fermented.
The high temperature fumigation temperature is 40-100 DEG C, and the high temperature fumigation time is 0.5-1min.
It is preferred that between 50 DEG C -60 DEG C.
The fermentation carries out under logical oxygen, and fermentation temperature is 32 DEG C~45 DEG C, 0.5~1h of fermentation time.
The cold puffing dehydration is：Tealeaves after freezing is placed in puffing apparatus, adds in the weight of dry ice, tealeaves and dry ice
Amount is than for 6-7: 1, and after being forced into 15~20 atmospheric pressure, instantaneous controlled pressure drop to normal pressure.
The vacuum drying to water content of tea be 10~20%, shaping to get.
The whole leaf tea can process tea with CTC or tea granule is used in mixed way.
Advantageous effect of the present invention：
The present invention improves the activity of enzyme when rubbing and ferment using high temperature fumigation, be not required to by tealeaves crushing also can fully into
Row fermentation process；It is refrigerated rapidly after fermentation, stops the fermentation of enzyme immediately；It can be transformed using instant gas differential pressure processing tea leaf
Tissue, eucaryotic cell structure, the formation for strengthening tea leaf quality, using dry ice water sorption, make tealeaves dehydration, are keeping the complete of tealeaves
Degree and color and luster；Tealeaves of the present invention has the aesthetic appearance and quality of traditional processing tealeaves, and with the CTC processing more thoroughly fermented
The characteristics of liquids of tea.Tea-manufacturing technology is simple, and quality raw materials are provided for tea comprehensive processing, tea bag, super fine tea powder.
Specific embodiment
It is limited with reference to specific embodiment technical scheme of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment one
The object of the present invention is to provide a kind of methods of the processing of black tea, include the following steps：(1) tea raw material picking,
Air blue；(2) high temperature fumigation；(3) it rubs；(4) tealeaves after rubbing is fermented；(5) it freezes：Tealeaves is put into -4 DEG C of freezings
1h；(6) cold puffing dehydration；(7) vacuum drying.
The high large leaf of the tealeaves preferred maturity degree.
The tealeaves is whole tealeaves；
The whole tea leaf withering was handled in the stage of rubbing.
The high temperature fumigation temperature is 40 DEG C, and the high temperature fumigation time is 0.5min；It is preferred that 50 DEG C.
The fermentation carries out under logical oxygen, and fermentation temperature is 32 DEG C, fermentation time 0.5h.
The cold puffing dehydration is：Tealeaves after freezing is placed in puffing apparatus, adds in the weight of dry ice, tealeaves and dry ice
Amount is than for 6: 1, and after being forced into 15 atmospheric pressure, instantaneous controlled pressure drop to normal pressure.
The vacuum drying to water content of tea be 10%, shaping to get.
The whole leaf tea individually packs use.
Embodiment two
The object of the present invention is to provide a kind of methods of the processing of black tea, include the following steps：(1) tea raw material picking,
Air blue；(2) high temperature fumigation；(3) it rubs；(4) tealeaves after rubbing is fermented；(5) it freezes：Tealeaves is put into -2 DEG C of freezings
1.5h；(6) cold puffing dehydration；(7) vacuum drying.
The preferred oolong tea of tealeaves.
The tealeaves is whole tealeaves；
The whole tea leaf withering was handled in some stage rubbed and fermented.
The high temperature fumigation temperature is 60 DEG C, and the high temperature fumigation time is 0.7min；It is preferred that 55 DEG C.
The fermentation carries out under logical oxygen, and fermentation temperature is 35 DEG C, fermentation time 0.8h.
The cold puffing dehydration is：Tealeaves after freezing is placed in puffing apparatus, adds in the weight of dry ice, tealeaves and dry ice
Amount is than for 6.6: 1, and after being forced into 17 atmospheric pressure, instantaneous controlled pressure drop to normal pressure.
The vacuum drying to water content of tea be 15%, shaping to get.
The whole leaf tea is used in mixed way with tea granule.
Embodiment three
The object of the present invention is to provide a kind of methods of the processing of black tea, include the following steps：(1) tea raw material picking,
Air blue；(2) high temperature fumigation；(3) it rubs；(4) tealeaves after rubbing is fermented；(5) it freezes：Tealeaves is set to 0 into a DEG C freezing 2h；
(6) cold puffing dehydration；(7) vacuum drying.
The tealeaves preferred maturity degree high large leaf or oolong tea.
The tealeaves is whole tealeaves；
The whole tea leaf withering was handled in some stage rubbed and fermented.
The high temperature fumigation temperature is 100 DEG C, and the high temperature fumigation time is 1min；It is preferred that 60 DEG C.
The fermentation carries out under logical oxygen, and fermentation temperature is 45 DEG C, fermentation time 1h.
The cold puffing dehydration is：Tealeaves after freezing is placed in puffing apparatus, adds in the weight of dry ice, tealeaves and dry ice
Amount is than for 7: 1, and after being forced into 20 atmospheric pressure, instantaneous controlled pressure drop to normal pressure.
The vacuum drying to water content of tea be 20%, shaping to get.
The whole leaf tea is used in mixed way with CTC processing tea.
Test example
Black tea prepared by the present embodiment 1-3 carries out tea quality and tea main biochemical ingredient with black tea prepared by common process
The comparative analysis of content the results are shown in Table 1 and table 2.
Influence (%) of the different processing technologys of table 1 to black tea main biochemical component content
As can be known from Table 1, the theaflavin of black tea of the present invention is higher than reference examples (common process), and congo red cellulose content is suitable, water
The content of soluble carbohydrate is also higher, but the content of amino acid and tea polyphenols is relatively low.
Some researches show that theaflavin is highly relevant with black tea quality, and can not only be combined with other compositions makes black tea Black Tea
Coloured gold is yellow, meanwhile, itself it is also a kind of irritant.It feels well by force the related taste compound of degree, therefore, the tea Huang of high-content with millet paste
Element is advantageous to black tea quality.
Influence of 2 different process of table to black tea organoleptic quality
As can be known from Table 2, since black tea theaflavin content of the present invention is higher, thus flavour is mellow tasty and refreshing, soup look, root of Ford Metalleaf
Bright, quality is better than the black tea routinely made, but, fragrance is preferably conventional make black tea by spreading the leaves on withering racks to dry.
Claims (10)
- A kind of 1. method of the processing of black tea, which is characterized in that described method includes following steps：(1) tea raw material is picked, dries in the air It is green；(2) high temperature fumigation；(3) it rubs；(4) tealeaves after rubbing is fermented；(5) it freezes：Tealeaves is set to 0 -- 4 DEG C of freezing 1- 2h；(6) cold puffing dehydration；(7) vacuum drying.
- 2. the processing method of black tea as described in claim 1, which is characterized in that the high large leaf of the tealeaves preferred maturity degree Or oolong tea.
- 3. the processing method of black tea as claimed in claim 2, which is characterized in that the tealeaves is whole tealeaves.
- 4. the processing method of black tea as claimed in claim 3, which is characterized in that described whole tea leaf withering processing rubbing and Some stage of fermentation.
- 5. the processing method of black tea as described in claim 1, which is characterized in that the high temperature fumigation temperature is 40-100 DEG C, The high temperature fumigation time is 0.5-1min.
- 6. the processing method of black tea as claimed in claim 5, which is characterized in that the high temperature fumigation temperature is 50 DEG C -60 DEG C.
- 7. the processing method of black tea as described in claim 1, which is characterized in that the fermentation carries out under logical oxygen, sends out Ferment temperature is 32 DEG C~45 DEG C, 0.5~1h of fermentation time.
- 8. the processing method of black tea as described in claim 1, which is characterized in that the cold puffing dehydration is：After freezing Tealeaves be placed in puffing apparatus, add in dry ice, the weight ratio of tealeaves and dry ice is 6-7: 1, and be forced into 15~20 atmospheric pressure Afterwards, instantaneous controlled pressure drop is to normal pressure.
- 9. the processing method of black tea as described in claim 1, which is characterized in that the vacuum drying to water content of tea is 10~20%, shaping to get.
- 10. such as the processing method of claim 1-9 any one of them black tea, which is characterized in that the whole leaf tea can be with CTC Processing tea or tea granule are used in mixed way.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810055388.3A CN108157539A (en) | 2018-01-19 | 2018-01-19 | A kind of method of the processing of black tea |
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| CN201810055388.3A CN108157539A (en) | 2018-01-19 | 2018-01-19 | A kind of method of the processing of black tea |
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| CN108157539A true CN108157539A (en) | 2018-06-15 |
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| CN201810055388.3A Pending CN108157539A (en) | 2018-01-19 | 2018-01-19 | A kind of method of the processing of black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110507593A (en) * | 2019-09-09 | 2019-11-29 | 普安县宏鑫茶业开发有限公司 | A kind of pure natural tealeaves facial treatment mask and preparation method thereof |
| CN111616244A (en) * | 2020-07-09 | 2020-09-04 | 贵州省余庆县凤香苑茶业有限责任公司 | Method for preparing tea deep-processing product |
| CN116530590A (en) * | 2023-05-06 | 2023-08-04 | 安徽农业大学 | Tea processing method capable of greatly improving kaempferol content and reducing bitter taste |
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| CN101243818A (en) * | 2008-03-18 | 2008-08-20 | 杭州绿保科技有限公司 | Method for processing cold brew tea |
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| CN101243818A (en) * | 2008-03-18 | 2008-08-20 | 杭州绿保科技有限公司 | Method for processing cold brew tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110507593A (en) * | 2019-09-09 | 2019-11-29 | 普安县宏鑫茶业开发有限公司 | A kind of pure natural tealeaves facial treatment mask and preparation method thereof |
| CN111616244A (en) * | 2020-07-09 | 2020-09-04 | 贵州省余庆县凤香苑茶业有限责任公司 | Method for preparing tea deep-processing product |
| CN116530590A (en) * | 2023-05-06 | 2023-08-04 | 安徽农业大学 | Tea processing method capable of greatly improving kaempferol content and reducing bitter taste |
| CN116530590B (en) * | 2023-05-06 | 2023-11-28 | 安徽农业大学 | Tea processing method capable of greatly improving kaempferol content and reducing bitter taste |
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Application publication date: 20180615 |
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