CN108208213A - A kind of production method of carbon-baked Tie Guanyin black tea - Google Patents
A kind of production method of carbon-baked Tie Guanyin black tea Download PDFInfo
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- CN108208213A CN108208213A CN201711432825.0A CN201711432825A CN108208213A CN 108208213 A CN108208213 A CN 108208213A CN 201711432825 A CN201711432825 A CN 201711432825A CN 108208213 A CN108208213 A CN 108208213A
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- tealeaves
- baked
- charcoal
- roasting
- black tea
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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
Abstract
The invention discloses a kind of production methods of carbon-baked Tie Guanyin black tea, including picking, screening for the first time, tedding, dedusting, leaf rotation, fried green, rubbing, the roasting of vacuum fermentation, low temperature charcoal, the roasting of medium temperature charcoal, pyrocarbon roasting and store sth. in a cellar step, so that the tealeaves color produced is balanced, the utilization rate of tealeaves is improved, saves tea resources.The tealeaves of production has strong fruit flavor, and prolonged resistance to bubble, have both the tealeaves of the characteristic quality of Iron Guanyin and black tea, mellow in taste, it is sweet permanent to return, various tastes have Iron Guanyin, black tea, charcoal roasting taste, and have bright amber millet paste, it is redder than grape more charming under light, soup look is brown red bright, gives off a strong fragrance, flavour is in sweet flavor to promote the production of body fluid;Tea is warm-natured cool, superfine product in carbon-baked Tie Guanyin category tea.
Description
Technical field
The present invention relates to tea processing technical field more particularly to a kind of production methods of carbon-baked Tie Guanyin black tea.
Background technology
Main drink of the tealeaves as China, in people's lives in occupation of consequence, the various types of tealeaves,
Black tea full fermentation tealeaves using Iron Guanyin as the semi-fermented oolong tea and black tea represented as representative, acceptance level is high, the people drunk
Group's range is wide, and since Iron Guanyin belongs to semi-fermented tea, constitution is more empty, cold body, is not suitable for long-term drinking.Therefore, Iron Guanyin is red
Tea comes into being.The production method for such as authorizing the disclosure of the invention of Publication No. CN103504029A Iron Guanyin poinsettia tea, iron
Kwan-yin black tea is dark brownish green for raw material with Iron Guanyin, is made using the manufacture craft of black tea, belongs to full fermentation tealeaves.In the process of fermentation
In, the tea tannin during Iron Guanyin is dark brownish green is oxidized and to generate tannin red, not only makes tea color pitch-black, water colour tea residue glow, and
And make the fragrance of tealeaves and flavour that delicate variation also have occurred, there is unique fragrance and mellow flavour.Its millet paste brewed with
Red is homophony, but has the charm of Iron Guanyin elegance.The appearance of tieguanyin black tea makes the crowd of the constitution cold of insufficiency type also can be in not shadow
Under the premise of ringing health, the tea-drinking with " kwan-yin rhythm " is enjoyed.Therefore, the accreditation of consumers in general is obtained.But much disappear
Expense person thinks, the long processing time of presently commercially available tieguanyin black tea, leads to that tealeaves soaking resistance is poor, flavour is also excessively single, and
And the requirement in tieguanyin black tea production process to every technique is higher, weather is very big for the qualitative effects of Tea Production.
Invention content
In order to solve the problems, such as to be mentioned in above-mentioned background technology, the present invention provides a kind of making side of carbon-baked Tie Guanyin black tea
Method.
To achieve these goals, present invention employs following technical solutions：A kind of making side of carbon-baked Tie Guanyin black tea
Method includes the following steps：
S1, picking：The Iron Guanyin for adopting the 2-3 leaves of ripe young sprout is raw material；
S2, first screening：Prophyll of uniform size is manually selected, and rejects tea branch and the defective blade of appearance；
S3, it teds：Fresh leaf is spread on preset wooden hopper, is spread naturally at room temperature 3-5 hours；
S4, dedusting：Tealeaves after being tedded in step S3 is fitted into dedusting net cage, 20-30 is carried out to tealeaves using dust extraction fan
The dust-removing of minute；
S5, leaf rotation：Tealeaves after dedusting in step S4 is positioned in vibration machine and carries out shaking treating, the time is 30-45 minutes；
S6, fried green：Tealeaves after leaf rotation in step S5 is subjected to charcoal fire fried green, controls the leaf water content of tealeaves in 50%-
Between 55%；
S7, it rubs：Tealeaves in step S6 is sent into rolling machine and is rubbed, using gently press it is short rub, pressurize, rub by several times
It is 90-100 seconds, 40-50 seconds each；
S8, vacuum fermentation：The tealeaves that step S7 has been handled carries out vacuum fermentation, and fermentation time is 21-24 hours, temperature control
At 20-24 DEG C, humid control is in 40%-50%；
S9, the roasting of low temperature charcoal：Tealeaves after step S8 is fermented is placed in hand-held basketwork brazier, is baked 45-55min using charcoal, is controlled temperature
Between 40-50 DEG C；
S10, the roasting of medium temperature charcoal：Tealeaves in step S9 is subjected to medium temperature charcoal roasting, 80-90min is baked using charcoal, control temperature exists
Between 60-80 DEG C, and stirred once every 10 minutes；
S11, pyrocarbon roasting：Tealeaves in step S10 is subjected to pyrocarbon roasting, is baked 2-3 hours using charcoal, control temperature exists
Between 140-160 DEG C, and stirred once every 30 minutes；
S12, store sth. in a cellar：It is closed that tealeaves after charcoal is roasted is positioned over terrine, and interior is stored sth. in a cellar in merging, stores sth. in a cellar room temperature control in 24-26
Between DEG C, 3 months or more are stood, carbon-baked Tie Guanyin black tea is made.
Preferably, the time picked in the step S1 chooses fine day after rain, and the leaf bud picked stays handle short into piece.
Preferably, the fresh leaf picked in the step S3 needs in layer placed successively, and is laid with and inhales between adjacent layer
Water gauze.
Preferably, tealeaves will shake loose after being packed into vibration machine in the step S5, avoid stick to each other between tealeaves.
Preferably, in the step S9, step S10 and step S11, need to cool down to tealeaves after the completion of the roasting of each charcoal,
It stands, air-dry.
Compared with prior art, the beneficial effects of the invention are as follows：The tealeaves color that the present invention produces is balanced, carries
The high utilization rate of tealeaves, saves tea resources, the tealeaves of making has strong fruit flavor, and prolonged resistance to bubble, has both iron sight
The tealeaves of the characteristic quality of sound and black tea, mellow in taste, it is sweet permanent to return, various tastes, there is Iron Guanyin, black tea, charcoal roasting taste, and
There is bright amber millet paste, redder than grape more charming under light, soup look is brown red bright, gives off a strong fragrance, flavour is in sweet flavor to promote the production of body fluid;Tea
It is warm-natured cool, superfine product in carbon-baked Tie Guanyin category tea.
Specific embodiment
The technical solution of this patent is described in more detail With reference to embodiment, the present invention is implemented
Technical solution in example is clearly and completely described, it is clear that described embodiment is only that a present invention part is implemented
Example, instead of all the embodiments.
Embodiment 1
A kind of production method of carbon-baked Tie Guanyin black tea, includes the following steps：
S1, picking：The Iron Guanyin for adopting the 2-3 leaves of ripe young sprout is raw material；
S2, first screening：Prophyll of uniform size is manually selected, and rejects tea branch and the defective blade of appearance；
S3, it teds：Fresh leaf is spread on preset wooden hopper, is spread naturally at room temperature 3 hours；
S4, dedusting：Tealeaves after being tedded in step S3 is fitted into dedusting net cage, 20-30 is carried out to tealeaves using dust extraction fan
The dust-removing of minute；
S5, leaf rotation：Tealeaves after dedusting in step S4 is positioned in vibration machine and carries out shaking treating, the time is 30 minutes；
S6, fried green：Tealeaves after leaf rotation in step S5 is subjected to charcoal fire fried green, controls the leaf water content about 50% of tealeaves；
S7, it rubs：Tealeaves in step S6 is sent into rolling machine and is rubbed, using gently press it is short rub, pressurize, rub by several times
It is 90-100 seconds, 40-50 seconds each；
S8, vacuum fermentation：The tealeaves that step S7 has been handled carries out vacuum fermentation, and fermentation time is 21-24 hours, temperature control
At 20-24 DEG C, humid control is in 40%-50%；
S9, the roasting of low temperature charcoal：Tealeaves after step S8 is fermented is placed in hand-held basketwork brazier, bakes 45min using charcoal, control temperature is 40
DEG C or so；
S10, the roasting of medium temperature charcoal：Tealeaves in step S9 is subjected to medium temperature charcoal roasting, 80min is baked using charcoal, control temperature is 60
DEG C or so, and stirred once every 10 minutes；
S11, pyrocarbon roasting：Tealeaves in step S10 is subjected to pyrocarbon roasting, is baked 2 hours using charcoal, control temperature exists
140 DEG C or so, and stirred once every 30 minutes；
S12, store sth. in a cellar：It is closed that tealeaves after charcoal is roasted is positioned over terrine, and interior is stored sth. in a cellar in merging, stores sth. in a cellar room temperature control in 24-26
Between DEG C, 3 months or more are stood, carbon-baked Tie Guanyin black tea is made.
Specifically, the time picked in step S1 chooses fine day after rain, and the leaf bud picked stays handle short, favorably into piece
In the finished product condition and quality that improve tealeaves.
Specifically, the fresh leaf picked in step S3 needs in layer placed successively, and water suction yarn is laid between adjacent layer
Cloth can be absorbed by absorbent gauze and remain in the water stain of fresh leaf surface, while avoid adhesion, shadow occur between levels fresh leaf
Ring following process.
Specifically, tealeaves will shake loose after being packed into vibration machine in step S5, stick to each other between tealeaves is avoided, improves sample tea
The quality of leaf.
Specifically, in step S9, step S10 and step S11, need to cool down to tealeaves after the completion of each charcoal roasting, stand,
Air-dry, be conducive to improve carbon-baked Tie Guanyin mouthfeel, it is dark brown more preferably.
Embodiment 2
A kind of production method of carbon-baked Tie Guanyin black tea, includes the following steps：
S1, picking：The Iron Guanyin for adopting the 2-3 leaves of ripe young sprout is raw material；
S2, first screening：Prophyll of uniform size is manually selected, and rejects tea branch and the defective blade of appearance；
S3, it teds：Fresh leaf is spread on preset wooden hopper, is spread naturally at room temperature 3 hours；
S4, dedusting：Tealeaves after being tedded in step S3 is fitted into dedusting net cage, 20-30 is carried out to tealeaves using dust extraction fan
The dust-removing of minute；
S5, leaf rotation：Tealeaves after dedusting in step S4 is positioned in vibration machine and carries out shaking treating, the time is 40 minutes；
S6, fried green：Tealeaves after leaf rotation in step S5 is subjected to charcoal fire fried green, controls the leaf water content about 52% of tealeaves；
S7, it rubs：Tealeaves in step S6 is sent into rolling machine and is rubbed, using gently press it is short rub, pressurize, rub by several times
It is 90-100 seconds, 40-50 seconds each；
S8, vacuum fermentation：The tealeaves that step S7 has been handled carries out vacuum fermentation, and fermentation time is 21-24 hours, temperature control
At 20-24 DEG C, humid control is in 40%-50%；
S9, the roasting of low temperature charcoal：Tealeaves after step S8 is fermented is placed in hand-held basketwork brazier, bakes 50min using charcoal, control temperature is 45
DEG C or so；
S10, the roasting of medium temperature charcoal：Tealeaves in step S9 is subjected to medium temperature charcoal roasting, 85min is baked using charcoal, control temperature is 70
DEG C or so, and stirred once every 10 minutes；
S11, pyrocarbon roasting：Tealeaves in step S10 is subjected to pyrocarbon roasting, is baked 2.5 hours using charcoal, control temperature exists
150 DEG C or so, and stirred once every 30 minutes；
S12, store sth. in a cellar：It is closed that tealeaves after charcoal is roasted is positioned over terrine, and interior is stored sth. in a cellar in merging, stores sth. in a cellar room temperature control in 24-26
Between DEG C, 3 months or more are stood, carbon-baked Tie Guanyin black tea is made.
Specifically, the time picked in step S1 chooses fine day after rain, and the leaf bud picked stays handle short, favorably into piece
In the finished product condition and quality that improve tealeaves.
Specifically, the fresh leaf picked in step S3 needs in layer placed successively, and water suction yarn is laid between adjacent layer
Cloth can be absorbed by absorbent gauze and remain in the water stain of fresh leaf surface, while avoid adhesion, shadow occur between levels fresh leaf
Ring following process.
Specifically, tealeaves will shake loose after being packed into vibration machine in step S5, stick to each other between tealeaves is avoided, improves sample tea
The quality of leaf.
Specifically, in step S9, step S10 and step S11, need to cool down to tealeaves after the completion of each charcoal roasting, stand,
Air-dry, be conducive to improve carbon-baked Tie Guanyin mouthfeel, it is dark brown more preferably.
Embodiment 3
A kind of production method of carbon-baked Tie Guanyin black tea, includes the following steps：
S1, picking：The Iron Guanyin for adopting the 2-3 leaves of ripe young sprout is raw material；
S2, first screening：Prophyll of uniform size is manually selected, and rejects tea branch and the defective blade of appearance；
S3, it teds：Fresh leaf is spread on preset wooden hopper, is spread naturally at room temperature 3 hours；
S4, dedusting：Tealeaves after being tedded in step S3 is fitted into dedusting net cage, 20-30 is carried out to tealeaves using dust extraction fan
The dust-removing of minute；
S5, leaf rotation：Tealeaves after dedusting in step S4 is positioned in vibration machine and carries out shaking treating, the time is 45 minutes；
S6, fried green：Tealeaves after leaf rotation in step S5 is subjected to charcoal fire fried green, controls the leaf water content about 55% of tealeaves；
S7, it rubs：Tealeaves in step S6 is sent into rolling machine and is rubbed, using gently press it is short rub, pressurize, rub by several times
It is 90-100 seconds, 40-50 seconds each；
S8, vacuum fermentation：The tealeaves that step S7 has been handled carries out vacuum fermentation, and fermentation time is 21-24 hours, temperature control
At 20-24 DEG C, humid control is in 40%-50%；
S9, the roasting of low temperature charcoal：Tealeaves after step S8 is fermented is placed in hand-held basketwork brazier, bakes 55min using charcoal, control temperature is 50
DEG C or so；
S10, the roasting of medium temperature charcoal：Tealeaves in step S9 is subjected to medium temperature charcoal roasting, 90min is baked using charcoal, control temperature is 80
DEG C or so, and stirred once every 10 minutes；
S11, pyrocarbon roasting：Tealeaves in step S10 is subjected to pyrocarbon roasting, is baked 3 hours using charcoal, control temperature exists
160 DEG C or so, and stirred once every 30 minutes；
S12, store sth. in a cellar：It is closed that tealeaves after charcoal is roasted is positioned over terrine, and interior is stored sth. in a cellar in merging, stores sth. in a cellar room temperature control in 24-26
Between DEG C, 3 months or more are stood, carbon-baked Tie Guanyin black tea is made.
Specifically, the time picked in step S1 chooses fine day after rain, and the leaf bud picked stays handle short, favorably into piece
In the finished product condition and quality that improve tealeaves.
Specifically, the fresh leaf picked in step S3 needs in layer placed successively, and water suction yarn is laid between adjacent layer
Cloth can be absorbed by absorbent gauze and remain in the water stain of fresh leaf surface, while avoid adhesion, shadow occur between levels fresh leaf
Ring following process.
Specifically, tealeaves will shake loose after being packed into vibration machine in step S5, stick to each other between tealeaves is avoided, improves sample tea
The quality of leaf.
Specifically, in step S9, step S10 and step S11, need to cool down to tealeaves after the completion of each charcoal roasting, stand,
Air-dry, be conducive to improve carbon-baked Tie Guanyin mouthfeel, it is dark brown more preferably.
In the present invention, spread 3-5 hours with wooden hopper by the Tie Guanyin tea to fresh picking, utilize dedusting later
Fan carries out the dust-removing of 20-30 minute to tealeaves, clears up the impurity such as the dust remained on tealeaves surface, using shaking
Green, fried green processing, then rubbed to tealeaves, using gently press it is short rub, pressurize, rub 90-100 seconds by several times, it is 40-50 seconds each,
After carrying out vacuum fermentation again later, then carry out the roasting of low temperature charcoal, the roasting of medium temperature charcoal and pyrocarbon roasting, the tealeaves after finally charcoal is roasted again and put
It is closed to be placed in terrine, interior is stored sth. in a cellar in merging, is stored sth. in a cellar room temperature control between 24-26 DEG C, is stood 3 months or more, and charcoal roasting iron is made
Kwan-yin black tea.So that the tealeaves color produced is balanced, the utilization rate of tealeaves is improved, saves tea resources.
The tealeaves of production has strong fruit flavor, and prolonged resistance to bubble, has both the tealeaves of the characteristic quality of Iron Guanyin and black tea, mouthfeel alcohol
Thickness, it is sweet permanent to return, various tastes, has Iron Guanyin, black tea, charcoal roasting taste, and have bright amber millet paste, compares grape under light
Red more charming, soup look is brown red bright, gives off a strong fragrance, flavour is in sweet flavor to promote the production of body fluid;Tea is warm-natured cool, superfine product in carbon-baked Tie Guanyin category tea.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of production method of carbon-baked Tie Guanyin black tea, it is characterised in that：Include the following steps：
S1, picking：The Iron Guanyin for adopting the 2-3 leaves of ripe young sprout is raw material；
S2, first screening：Prophyll of uniform size is manually selected, and rejects tea branch and the defective blade of appearance；
S3, it teds：Fresh leaf is spread on preset wooden hopper, is spread naturally at room temperature 3-5 hours；
S4, dedusting：Tealeaves after being tedded in step S3 is fitted into dedusting net cage, 20-30 is carried out to tealeaves using dust extraction fan
The dust-removing of minute；
S5, leaf rotation：Tealeaves after dedusting in step S4 is positioned in vibration machine and carries out shaking treating, the time is 30-45 minutes；
S6, fried green：Tealeaves after leaf rotation in step S5 is subjected to charcoal fire fried green, controls the leaf water content of tealeaves in 50%-
Between 55%；
S7, it rubs：Tealeaves in step S6 is sent into rolling machine and is rubbed, using gently press it is short rub, pressurize, rub by several times
It is 90-100 seconds, 40-50 seconds each；
S8, vacuum fermentation：The tealeaves that step S7 has been handled carries out vacuum fermentation, and fermentation time is 21-24 hours, temperature control
At 20-24 DEG C, humid control is in 40%-50%；
S9, the roasting of low temperature charcoal：Tealeaves after step S8 is fermented is placed in hand-held basketwork brazier, is baked 45-55min using charcoal, is controlled temperature
Between 40-50 DEG C；
S10, the roasting of medium temperature charcoal：Tealeaves in step S9 is subjected to medium temperature charcoal roasting, 80-90min is baked using charcoal, control temperature exists
Between 60-80 DEG C, and stirred once every 10 minutes；
S11, pyrocarbon roasting：Tealeaves in step S10 is subjected to pyrocarbon roasting, is baked 2-3 hours using charcoal, control temperature exists
Between 140-160 DEG C, and stirred once every 30 minutes；
S12, store sth. in a cellar：It is closed that tealeaves after charcoal is roasted is positioned over terrine, and interior is stored sth. in a cellar in merging, stores sth. in a cellar room temperature control in 24-26
Between DEG C, 3 months or more are stood, carbon-baked Tie Guanyin black tea is made.
2. a kind of production method of carbon-baked Tie Guanyin black tea according to claim 1, it is characterised in that：In the step S1
The time of picking chooses fine day after rain, and the leaf bud picked stays handle short into piece.
3. a kind of production method of carbon-baked Tie Guanyin black tea according to claim 1, it is characterised in that：In the step S3
The fresh leaf of picking needs in layer placed successively, and absorbent gauze is laid between adjacent layer.
4. a kind of production method of carbon-baked Tie Guanyin black tea according to claim 1, it is characterised in that：In the step S5
Tealeaves will shake loose after being packed into vibration machine, avoid stick to each other between tealeaves.
5. a kind of production method of carbon-baked Tie Guanyin black tea according to claim 1, it is characterised in that：The step S9,
In step S10 and step S11, need to cool down to tealeaves, stand, air-dry after the completion of each charcoal roasting.
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| CN106260147A (en) * | 2016-07-28 | 2017-01-04 | 福建省盛世祥和农业科技发展有限公司 | A kind of manufacture method of carbon-baked Tie Guanyin black tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101946839A (en) * | 2010-10-21 | 2011-01-19 | 泉州帝峰生态茶业发展有限公司 | Production method of Tie Guanyin black tea |
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Application publication date: 20180629 |