CN108208226A - A kind of black tea leaf processing method - Google Patents
A kind of black tea leaf processing method Download PDFInfo
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- CN108208226A CN108208226A CN201810312428.8A CN201810312428A CN108208226A CN 108208226 A CN108208226 A CN 108208226A CN 201810312428 A CN201810312428 A CN 201810312428A CN 108208226 A CN108208226 A CN 108208226A
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- black tea
- processing method
- brown sugar
- tea leaf
- leaf processing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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Abstract
The present invention relates to a kind of black tea leaf processing method, which includes pretreatment of raw material, four steps are rubbed, ferment and dried in mixing, and conventional black production method is fixed, and finished product mouthfeel is more single, and health-care effect takes effect relatively slowly, needs to adhere to drinking for a long time.Black tea leaf processing method provided by the invention, the black tea produced not only enrich mouthfeel, but also enhance its health-care effect.By rubbing link addition brown sugar shredded ginger, and be equipped with suitable weight proportion, by a series of process, final product color obtained is glossy, mouthfeel is aromatic, and middle benefit gas dispel cold, warm stomach is warded off the cold, and resolving sputum, the health-care efficacy for helping digestion, whetting the appetite are more notable.
Description
Technical field
The invention belongs to tea-manufacturing technology technical fields, and in particular to a kind of black tea leaf processing method.
Background technology
Black tea is the common health care tea-drinking of people, is ordered due to its dry tea color and luster and the millet paste brewed are homophony with red
Name.China's black tea includes black kung fu tea, broken black tea and souchong, black tea with suitable dark brownish green for raw material, through a series of plus
Work process, has occurred the series of chemical centered on tea polyphenols enzymatic oxidation, and the chemical composition change in fresh leaf is larger,
Tea polyphenols reduce more than 90%, produce the new ingredient such as theaflavin, thearubigin, aroma substance is increased to from more than 50 kinds in fresh leaf
More than 300 kinds, so as to form black tea, red soup, red autumnal leaves, fragrant and sweet taste alcohol qualitative characteristics.
It is said from the angle of the traditional Chinese medical science, black tea is warm-natured, arrogates to oneself middle benefit gas dispel cold, and warm stomach is warded off the cold, and energy resolving sputum helps digestion, whets the appetite, suitable taste
Valetudinarian, invalid drinks.Conventional black production method is fixed, and finished product mouthfeel is more single, and health-care effect takes effect relatively slowly, is needed long-term
Adhere to drinking.
Invention content
In order to solve the above-mentioned problems in the prior art, the present invention provides a kind of black tea leaf processing methods, should
The black tea that method is produced not only enriches mouthfeel, but also enhances its health-care effect.
The technical scheme is that：
A kind of black tea leaf processing method is provided, is included the following steps：
(1) pretreatment of raw material
It withers dark brownish green in interior of withering, the withering temperature is 20-30 DEG C, withering time 8-20h, after being withered
It is dark brownish green；
Small yellow ginger chopping, obtains small yellow ginger silk, and brown sugar heating fusing obtains brown sugar syrup, by the small yellow ginger silk and institute
State brown sugar syrup in mass ratio 1:1-5:After 1 mixing, frying 5-25min obtains brown sugar shredded ginger；
(2) mixing is rubbed
By the dark brownish green and brown sugar shredded ginger in mass ratio 50 after described wither:1-300:It is rubbed, is rubbed after 1 mixing
Time is 50-60min, obtains rubbing and pockets of rubs object；
(3) it ferments
It rubs pockets of object of rubbing by described and unlocks, in fermenting in fermenting cellar, control fermentation temperature is 22-28 DEG C, relatively
Humidity is 70-80%, fermentation time 6-20h；
(4) it is dry：
Solar drying to obtain the final product.
In step (1), the withering temperature is 22-28 DEG C, withering time 10-16h.
In step (1), the withering temperature is 25 DEG C, withering time 14h.
In step (1), dark brownish green wither to moisture content is 60-66%.
In step (1), it is described select when withering it is dark brownish green be one leaf of a bud or two leaves and a bud fresh leaf.
In step (1), the small yellow ginger silk is 2 with brown sugar mass ratio:1, the frying time is 5min；
In step (2), it is described wither after the mass ratio of dark brownish green and brown sugar shredded ginger be 80:1-200:1.
In step (2), it is described wither after the mass ratio of dark brownish green and brown sugar shredded ginger be 100:1.
In step (2), the time of kneading is 55min.
In step (3), the fermentation temperature is 25 DEG C, relative humidity 75%, fermentation time 10h.
For the ease of understanding the present invention, the below effect to specific steps in black tea processing technology of the present invention and mechanism
It is further elaborated.
It withers：Refer to that fresh leaf through dehydration after a period of time, makes certain hard crisp stalk leaf be into the process for situation of withering of wilting
The first procedure that black tea is just made.By withering, moisture can be suitably evaporated, makes blade soft, toughness enhancing, convenient for appearance.This
Outside, this process can make herbaceous taste disappear, and tealeaves faint scent is intended to now, is the important process segment to form black tea fragrance.Deterioration method
There is nature to wither to wither two kinds with withering trough.Naturally it withers and is spread out in indoor or outdoors sunlight less strength by tealeaves is thin, place
Regular hour.It is that fresh leaf is placed in ventilation groove body that withering trough, which withers, passes to hot-air, to accelerate process of withering.
It rubs：Tealeaves shapes during rubbing and promotes color, smell and taste concentration, simultaneously as leaf cell is destroyed, is convenient for
Necessary oxidation is carried out under the action of enzyme, conducive to being smoothed out for fermentation.
Fermentation：It is the unique stage that black tea makes, through everfermentation, leaf color is reddened by green, forms the product of the red soup of black tea red autumnal leaves
Matter feature.Its mechanism be leaf under the effect of rubbing, histocyte membrane structure is destroyed, permeability increase, make polyphenols
It is come into full contact with oxidizing ferment, oxidation polymerization effect is generated under enzymatic catalysis, other chemical reactions are also corresponding to be occurred, and makes green
Tealeaves generates red change, forms the color, smell and taste quality of black tea.Fermentation machine control temperature and time is commonly used to ferment.Hair
Ferment appropriateness, tender leaf color and luster is red even, the red inner general blueness of old leaf, and green grass gas disappears, and has ripe fruity.
It is dry：Make the tea base fermented, evaporate moisture under certain condition, reach the process for mass dryness fraction of guaranteeing the quality.Mainly have three
Aspect acts on, first, using the activity of high temperature inactive enzyme, stops fermentation, second is that evaporation moisture, reduces volume, fixed profile is protected
Mass dryness fraction is held with anti-mildew, third, distributing most of low boiling point grass smell, intensifying and retaining higher boiling aromatic substance, obtains black tea
It is distinctive fragrant and sweet.
Beneficial effects of the present invention are：
Black tea leaf processing method of the present invention adds brown sugar and small yellow ginger silk, small yellow ginger master in tea-manufacturing technology
To contain the oiliness volatile matters, also gingerol, vitamin, ginger such as zingiberol, ginger oil terpene, zingiberene, phellandrene, citral, aromatic oil
Oily phenol, resin, starch, fiber and a small amount of minerals.Black tea made from processing method provided by the invention passes through dark brownish green and ginger
The weight proportion that silk brown sugar is suitble to, by a series of process, final product color obtained is glossy, mouthfeel is aromatic, middle benefit gas
It wards off the cold, warm stomach is warded off the cold, and resolving sputum, the health-care efficacy for helping digestion, whetting the appetite are more notable.On the other hand, machine is replaced using solar drying
Dry drying process, suitable drying process sufficient fermentation time in addition so that polyphenols is fully oxidized in black tea, drop
Solution realizes effective conversion of theaflavin, thearubigin and theabrownin, so as to improve the quality of black tea glow, ensure that black tea
It is natural pure, it is also beneficial to the storage in dry tea later stage.
Specific embodiment
Below by specific embodiment, the present invention is further described.
Embodiment 1
The present embodiment provides a kind of black tea leaf processing methods, include the following steps：
(1) pretreatment of raw material
It withers dark brownish green in interior of withering, the withering temperature is 20 DEG C, withering time 8h, the tea after being withered
It is green；
Small yellow ginger chopping, obtains small yellow ginger silk, and brown sugar heating fusing obtains brown sugar syrup, by the small yellow ginger silk and institute
State brown sugar syrup in mass ratio 1:After 1 mixing, frying 10min obtains brown sugar shredded ginger；
(2) mixing is rubbed
By the dark brownish green and brown sugar shredded ginger in mass ratio 50 after described wither:It is rubbed after 1 mixing, time of kneading is
50min is obtained rubbing and pockets of is rubbed object；
(3) it ferments
It rubs pockets of object of rubbing by described and unlocks, in fermenting in fermenting cellar, control fermentation temperature is 22 DEG C, relative humidity
It is 70%, fermentation time 6h.
(4) it is dry
Solar drying to obtain the final product.
Embodiment 2
The present embodiment provides a kind of black tea leaf processing methods, include the following steps：
(1) pretreatment of raw material
It withers dark brownish green in interior of withering, the withering temperature is 30 DEG C, withering time 20h, the tea after being withered
It is green；
Small yellow ginger chopping, obtains small yellow ginger silk, and brown sugar heating fusing obtains brown sugar syrup, by the small yellow ginger silk and institute
State brown sugar syrup in mass ratio 5:After 1 mixing, frying 25min obtains brown sugar shredded ginger；
(2) mixing is rubbed
By the dark brownish green and brown sugar shredded ginger in mass ratio 300 after described wither:It is rubbed after 1 mixing, time of kneading
For 60min, obtain rubbing and pockets of rub object；
(3) it ferments
It rubs pockets of object of rubbing by described and unlocks, in fermenting in fermenting cellar, control fermentation temperature is 28 DEG C, relative humidity
It is 80%, fermentation time 20h.
(4) it is dry
Solar drying to obtain the final product.
Embodiment 3
The present embodiment provides a kind of black tea leaf processing methods, include the following steps：
(1) pretreatment of raw material
It withers dark brownish green in interior of withering, the withering temperature is 22 DEG C, withering time 10h, the tea after being withered
It is green；
Small yellow ginger chopping, obtains small yellow ginger silk, and brown sugar heating fusing obtains brown sugar syrup, by the small yellow ginger silk and institute
State brown sugar syrup in mass ratio 3:After 1 mixing, frying 15min obtains brown sugar shredded ginger；
(2) mixing is rubbed
By the dark brownish green and brown sugar shredded ginger in mass ratio 80 after described wither:It is rubbed after 1 mixing, time of kneading is
52min is obtained rubbing and pockets of is rubbed object；
(3) it ferments
It rubs pockets of object of rubbing by described and unlocks, in fermenting in fermenting cellar, control fermentation temperature is 24 DEG C, relative humidity
It is 72%, fermentation time 8h.
(4) it is dry
Solar drying to obtain the final product.
Embodiment 4
The present embodiment provides a kind of black tea leaf processing methods, include the following steps：
(1) pretreatment of raw material
It withers dark brownish green in interior of withering, the withering temperature is 28 DEG C, withering time 16h, the tea after being withered
It is green；
Small yellow ginger chopping, obtains small yellow ginger silk, and brown sugar heating fusing obtains brown sugar syrup, by the small yellow ginger silk and institute
State brown sugar syrup in mass ratio 4:After 1 mixing, frying 20min obtains brown sugar shredded ginger；
(2) mixing is rubbed
By the dark brownish green and brown sugar shredded ginger in mass ratio 200 after described wither:It is rubbed after 1 mixing, time of kneading
For 58min, obtain rubbing and pockets of rub object.
(3) it ferments
It rubs pockets of object of rubbing by described and unlocks, in fermenting in fermenting cellar, control fermentation temperature is 26 DEG C, relative humidity
It is 78%, fermentation time 15h.
(4) it is dry
Solar drying to obtain the final product.
Embodiment 5
The present embodiment provides a kind of black tea leaf processing methods, include the following steps：
(1) pretreatment of raw material
It withers dark brownish green in interior of withering, the withering temperature is 25 DEG C, withering time 14h, the tea after being withered
It is green；
Small yellow ginger chopping, obtains small yellow ginger silk, and brown sugar heating fusing obtains brown sugar syrup, by the small yellow ginger silk and institute
State brown sugar syrup in mass ratio 2:After 1 mixing, frying 5min obtains brown sugar shredded ginger；
(2) mixing is rubbed
By the dark brownish green and brown sugar shredded ginger in mass ratio 100 after described wither:Rolling machine is put into after 1 mixing to be rubbed
It twists with the fingers, time of kneading 55min, obtains rubbing and pockets of rub object；
(3) it ferments
It rubs pockets of object of rubbing by described and unlocks, in fermenting in fermenting cellar, control fermentation temperature is 25 DEG C, relative humidity
It is 75%, fermentation time 10h.
(4) it is dry
Solar drying to obtain the final product.
The above description is merely a specific embodiment, but protection scope of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can readily occur in change or replacement, should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of black tea leaf processing method, which is characterized in that include the following steps：
(1) pretreatment of raw material
It withers dark brownish green in interior of withering, the withering temperature is 20-30 DEG C, withering time 8-20h, the tea after being withered
It is green；
Small yellow ginger chopping, obtains small yellow ginger silk, and brown sugar heating fusing obtains brown sugar syrup, by the small yellow ginger silk with it is described red
Syrup in mass ratio 1:1-5:After 1 mixing, frying 5-25min obtains brown sugar shredded ginger；
(2) mixing is rubbed
By the dark brownish green and brown sugar shredded ginger in mass ratio 50 after described wither:1-300:It is rubbed after 1 mixing, time of kneading
For 50-60min, obtain rubbing and pockets of rub object；
(3) it ferments
It rubs pockets of object of rubbing by described and unlocks, in fermenting in fermenting cellar, control fermentation temperature is 22-28 DEG C, relative humidity
For 70-80%, fermentation time 6-20h；
(4) it is dry
Solar drying to obtain the final product.
2. black tea leaf processing method according to claim 1, which is characterized in that in step (1), the withering temperature is
22-28 DEG C, withering time 10-16h.
3. black tea leaf processing method according to claim 1, which is characterized in that in step (1), the withering temperature is
25 DEG C, withering time 14h.
4. black tea leaf processing method according to claim 1, which is characterized in that in step (1), it is described it is dark brownish green wither to
Moisture content is 60-66%.
5. black tea leaf processing method according to claim 1, which is characterized in that described to select when withering in step (1)
It is dark brownish green be one leaf of a bud or two leaves and a bud fresh leaf.
6. black tea leaf processing method according to claim 1, which is characterized in that in step (1), the small yellow ginger silk with
Brown sugar mass ratio is 2:1, the frying time is 5min.
7. black tea leaf processing method according to claim 1, which is characterized in that in step (2), it is described wither after tea
Green and brown sugar shredded ginger mass ratio is 80:1-200:1.
8. black tea leaf processing method according to claim 1, which is characterized in that in step (2), it is described wither after tea
Green and brown sugar shredded ginger mass ratio is 100:1.
9. black tea leaf processing method according to claim 1, which is characterized in that in step (2), the time of kneading is
55min。
10. black tea leaf processing method according to claim 1, which is characterized in that in step (3), the fermentation temperature
It is 25 DEG C, relative humidity 75%, fermentation time 10h.
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| CN201810312428.8A CN108208226A (en) | 2018-04-09 | 2018-04-09 | A kind of black tea leaf processing method |
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| CN201810312428.8A CN108208226A (en) | 2018-04-09 | 2018-04-09 | A kind of black tea leaf processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835309A (en) * | 2018-07-25 | 2018-11-20 | 兴义市绿蕊食品有限公司 | A kind of health-care black tea and its processing technology |
| CN111990493A (en) * | 2020-09-17 | 2020-11-27 | 詹庆娘 | Golden peony black tea making process |
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|---|---|---|---|---|
| CN101194739A (en) * | 2007-12-03 | 2008-06-11 | 程金魁 | Ginger ale and producing method thereof |
| CN104585382A (en) * | 2015-01-05 | 2015-05-06 | 周学付 | Ginger black tea and preparation method thereof |
| CN105325607A (en) * | 2015-11-29 | 2016-02-17 | 贵州省灵峰科技产业园有限公司 | Preparation method of black tea containing shredded ginger |
-
2018
- 2018-04-09 CN CN201810312428.8A patent/CN108208226A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194739A (en) * | 2007-12-03 | 2008-06-11 | 程金魁 | Ginger ale and producing method thereof |
| CN104585382A (en) * | 2015-01-05 | 2015-05-06 | 周学付 | Ginger black tea and preparation method thereof |
| CN105325607A (en) * | 2015-11-29 | 2016-02-17 | 贵州省灵峰科技产业园有限公司 | Preparation method of black tea containing shredded ginger |
Non-Patent Citations (1)
| Title |
|---|
| 于观亭: "《中华茶人手册》", 30 September 1998, 中国林业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835309A (en) * | 2018-07-25 | 2018-11-20 | 兴义市绿蕊食品有限公司 | A kind of health-care black tea and its processing technology |
| CN111990493A (en) * | 2020-09-17 | 2020-11-27 | 詹庆娘 | Golden peony black tea making process |
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Application publication date: 20180629 |