CN108244277A - A kind of processing technology of black tea - Google Patents

A kind of processing technology of black tea Download PDF

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Publication number
CN108244277A
CN108244277A CN201611271850.0A CN201611271850A CN108244277A CN 108244277 A CN108244277 A CN 108244277A CN 201611271850 A CN201611271850 A CN 201611271850A CN 108244277 A CN108244277 A CN 108244277A
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CN
China
Prior art keywords
leaf
temperature
dried
fermentation
black tea
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201611271850.0A
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Chinese (zh)
Inventor
龙辉平
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yanling Shennong Ecological Tea Co Ltd
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Yanling Shennong Ecological Tea Co Ltd
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Application filed by Yanling Shennong Ecological Tea Co Ltd filed Critical Yanling Shennong Ecological Tea Co Ltd
Priority to CN201611271850.0A priority Critical patent/CN108244277A/en
Publication of CN108244277A publication Critical patent/CN108244277A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/08Oxidation; Fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/12Rolling or shredding tea leaves

Abstract

The invention discloses a kind of processing technology of black tea, which includes the following steps:(1) sun withering;(2) air blue;(3) leaf rotation;(4) it withers;(5) it rubs;(6) it ferments;(7) it is dry;(8) Titian.The drying that the processing technology of black tea of the present invention is withered, rubbed by air blue, leaf rotation, low-temperature short-time, fermented and primary drying for baking, final firing coordinate, make to wither tune evenly, not only have easy to operate, it takes short, the features such as processing stage is easy to control, and the black tea processed by the present invention also has bar rope tight knot very thin, justifies and crimps, give off a strong fragrance, soup look it is red gorgeous bright, the fresh alcohol of mouthfeel it is soft the advantages that.

Description

A kind of processing technology of black tea
Technical field
The present invention relates to a kind of processing technologys of tealeaves.
Background technology
China is the original producton location of tea tree and one of the country for grasping tea making technology at first, China traditional six Big teas is respectively:Green tea, black tea, oolong tea, white tea, yellow tea, black tea.And black tea is that current production rate is most, the most salable A kind of a kind of process such as teas, it is tealeaves through everfermentation, its process withers, rubs, fermenting, drying so that greenery Become kermesinus and obtain, since black tea is after full fermentation, Determination of Theophylline Concentration greatly reduces, and does not injure one's stomach not only, also has warm stomach to help and disappears The function of change, therefore black tea is one of public teas liked the most, therefore in order to improve the yield of black tea and quality, black tea Processing technology is also more and more;The processing of black tea is all through withering, rubbing, fermenting and drying finished product after picking.
Invention content
It is of the existing technology to solve the problems, such as, the present invention provides a kind of processing technology of black tea, to solve existing skill Art wither it is uneven, lead to that black tea finished product mouthfeel astringent taste, green taste is heavier, has the problem of green grass gas.
The present invention is achieved by the following technical solutions:
A kind of processing technology of black tea, which is characterized in that the technique includes the following steps:
(1) sun withering:The fresh leaf of only bud, three leaf of one leaf of a bud, two leaves and a bud and a bud is picked, fresh leaf is placed on outdoor ground Spread drying out;
(2) air blue:Fresh leaf after sun withering is put into room temperature and carries out air blue, the time is 2~3h;
(3) leaf rotation:Fresh leaf after sun withering is put into vibration machine and carries out 4~5 leaf rotations, 2~6min of leaf rotation time, leaf rotation Machine rotary speed is controlled in 60~80r/min;
(4) it withers:The fresh leaf of leaf rotation is placed in withering trough, spreads thickness as 10~15cm, is 20~23 DEG C with temperature Hot wind wither 5~6h, continuously decrease the temperature of hot wind, it is primary that every 1.5~2h carries out tealeaves tipping bucket, 10 before make conventional green grass or young crops inferior lobe~ 30min blasts cold wind;
(5) it rubs:Using rolling machine will wither adjust after blade rub, 45~80min of time of kneading, rolled twig rate 90% More than, later by the tea deblocking after rubbing;
(6) it ferments:Tealeaves after deblocking is put into fermentation frame or fermentation disk, in the fermenting cellar that temperature is 24~28 DEG C Ferment 3~5h, in fermentation room spray or watering, fermentation indoor relative humidity is made to be more than 95%;
(7) it is dry:It takes out the tealeaves after fermentation and processing is dried, baking time is 15~20min, including primary drying for baking process With final firing process, primary drying for baking process:Controlled at 110~120 DEG C, it is 18~20% to be dried to water content, spreading for cooling after baking;Final firing mistake Journey:100~110 DEG C of temperature is controlled, is dried to water content 4~6%, takes out dried leaf;
(8) Titian:Dried leaf is put into fragrance extracting machine, the temperature in fragrance extracting machine is 90~110 DEG C, the Titian time 15~ Black tea finished product is made in 30min.
The beneficial effects of the invention are as follows:
1st, the present invention utilizes the operation withered after leaf rotation, different from the routine operation of the prior art, overcomes technology prejudice: Due to fresh leaf elder generation air blue, blade is made to be returned to room temperature as early as possible, prevents fresh leaf from going bad, first carry out shaking treating later, make blade it Between mutually collide, rub and cause the local damage of cell tissue, accelerate the hydrolysis of glucosides, the ingredients such as Tea Polyphenols in Tea occur Conversion, faster, tealeaves green grass gas dissipates moisture evaporation at this time, and the fragrance of a flower, fruity fade in;The short tune that withers of low temperature is carried out after leaf rotation, Hot wind tune cold wind to wither of 10~30min before inferior lobe of withering is combined, and the forfeiture for making moisture in tealeaves evenly, can be solved effectively It withers non-uniform problem.
2nd, increase leaf rotation number, increase the leaf rotation time, make phenylacetaldehyde, linalool, indoles, cis-3-hexenyl hexanoate, method The fragrance such as Buddhist nun's alkene, jasmine lactone, nerolidol, benzoic acid -3- hexene esters, pohytol increase significantly, and spreading for cooling after leaf rotation, then sharp It is redistributed in moisture in tealeaves, the hydrolysis of part internal substance, the fragrance for making tealeaves is more strong.
3rd, primary drying for baking and final firing coordinate, and during beginning, the leaf water content after fermentation is high, quickly rises to temperture of leaves using primary drying for baking The height of enzymatic activity is destroyed, enzymatic oxidation is prevented, while evaporate water rapidly, reduces the influence of hyther;Leaf is aqueous later Amount is few, and temperture of leaves are consistent with external heating temperature, by final firing, develops tea aroma, low temperature roasts slowly.In short, the present invention is red The drying that the processing technology of tea is withered, rubbed by air blue, leaf rotation, low-temperature short-time, fermented and primary drying for baking, final firing coordinate, makes to wither It adjusts evenly, not only with easy to operate, takes short, the features such as processing stage is easy to control, and process by the present invention Black tea also have bar rope tight knot it is very thin, circle and crimp, give off a strong fragrance, soup look it is red it is gorgeous become clear, the fresh alcohol of mouthfeel it is soft the advantages that.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be described in detail, herein illustrative examples and explanation of the invention For explaining the present invention, but it is not as a limitation of the invention.
Embodiment 1
A kind of processing technology of black tea, the technique include the following steps:
(1) sun withering:The fresh leaf of only bud, three leaf of one leaf of a bud, two leaves and a bud and a bud is picked, fresh leaf is placed on outdoor ground Spread drying out;
(2) air blue:Fresh leaf after sun withering is put into room temperature and carries out air blue, time 2h;
(3) leaf rotation:Fresh leaf after sun withering is put into vibration machine and carries out 4 leaf rotations, leaf rotation time 2min, vibration machine rotating speed Degree control is in 80r/min;
(4) it withers:The fresh leaf of leaf rotation is placed in withering trough, spreads thickness as 15cm, is withered with the hot wind that temperature is 28 DEG C Wither 5h, continuously decreases the temperature of hot wind, and primary to tealeaves progress tipping bucket per 1.5h, 10min before inferior lobe blasts cold wind;
(5) it rubs:Using rolling machine will wither adjust after blade rub, time of kneading 45min, rolled twig rate 90% with On, later by the tea deblocking after rubbing;
(6) it ferments:Tealeaves after deblocking is put into fermentation frame or fermentation disk, is fermented in the fermenting cellar that temperature is 24 DEG C 3h in fermentation room spray or watering, makes fermentation indoor relative humidity be more than 95%;
(7) it is dry:It takes out the tealeaves after fermentation and processing, baking time 15min, including primary drying for baking process and foot is dried Fiery process, primary drying for baking process:Controlled at 110 DEG C, it is 18% to be dried to water content, spreading for cooling after baking;Final firing process:Control temperature 100 DEG C, water content 4% is dried to, takes out dried leaf;
(8) Titian:Dried leaf is put into fragrance extracting machine, the temperature in fragrance extracting machine is 110 DEG C, Titian time 15min, is made Black tea finished product.
Embodiment 2
A kind of processing technology of black tea, the technique include the following steps:
(1) sun withering:The fresh leaf of only bud, three leaf of one leaf of a bud, two leaves and a bud and a bud is picked, fresh leaf is placed on outdoor ground Spread drying out;
(2) air blue:Fresh leaf after sun withering is put into room temperature and carries out air blue, time 3h;
(3) leaf rotation:Fresh leaf after sun withering is put into vibration machine and carries out 5 leaf rotations, leaf rotation time 6min, vibration machine rotating speed Degree control is in 120r/min;
(4) it withers:The fresh leaf of leaf rotation is placed in withering trough, spreads thickness as 20cm, is withered with the hot wind that temperature is 32 DEG C Wither 6h, continuously decreases the temperature of hot wind, and primary to tealeaves progress tipping bucket per 2h, 30min before inferior lobe blasts cold wind;
(5) it rubs:Using rolling machine will wither adjust after blade rub, time of kneading 80min, rolled twig rate 90% with On, later by the tea deblocking after rubbing;
(6) it ferments:Tealeaves after deblocking is put into fermentation frame or fermentation disk, is fermented in the fermenting cellar that temperature is 28 DEG C 5h in fermentation room spray or watering, makes fermentation indoor relative humidity be more than 95%;
(7) it is dry:It takes out the tealeaves after fermentation and processing, baking time 20min, including primary drying for baking process and foot is dried Fiery process, primary drying for baking process:Controlled at 120 DEG C, it is 20% to be dried to water content, spreading for cooling after baking;Final firing process:Control temperature 110 DEG C, water content 6% is dried to, takes out dried leaf;
(8) Titian:Dried leaf is put into fragrance extracting machine, the temperature in fragrance extracting machine is 135 DEG C, Titian time 30min, is made Black tea finished product.
Embodiment 3
A kind of processing technology of black tea, the technique include the following steps:
(1) sun withering:The fresh leaf of only bud, three leaf of one leaf of a bud, two leaves and a bud and a bud is picked, fresh leaf is placed on outdoor ground Spread drying out;
(2) air blue:Fresh leaf after sun withering is put into room temperature and carries out air blue, time 3h;
(3) leaf rotation:Fresh leaf after sun withering is put into vibration machine and carries out 4 leaf rotations, leaf rotation time 4min, vibration machine rotating speed Degree control is in 100r/min;
(4) it withers:The fresh leaf of leaf rotation is placed in withering trough, spreads thickness as 18cm, is withered with the hot wind that temperature is 30 DEG C Wither 6h, continuously decreases the temperature of hot wind, and primary to tealeaves progress tipping bucket per 1.8h, 20min before inferior lobe blasts cold wind;
(5) it rubs:Using rolling machine will wither adjust after blade rub, time of kneading 60min, rolled twig rate 90% with On, later by the tea deblocking after rubbing;
(6) it ferments:Tealeaves after deblocking is put into fermentation frame or fermentation disk, is fermented in the fermenting cellar that temperature is 26 DEG C 4h in fermentation room spray or watering, makes fermentation indoor relative humidity be more than 95%;
(7) it is dry:It takes out the tealeaves after fermentation and processing, baking time 18min, including primary drying for baking process and foot is dried Fiery process, primary drying for baking process:Controlled at 115 DEG C, it is 19% to be dried to water content, spreading for cooling after baking;Final firing process:Control temperature 105 DEG C, water content 5% is dried to, takes out dried leaf;
(8) Titian:Dried leaf is put into fragrance extracting machine, the temperature in fragrance extracting machine is 125 DEG C, Titian time 20min, is made Black tea finished product.

Claims (1)

1. a kind of processing technology of black tea, which is characterized in that the technique includes the following steps:
(1) sun withering:The fresh leaf of only bud, three leaf of one leaf of a bud, two leaves and a bud and a bud is picked, fresh leaf is placed on outdoor use shines black cloth Spread drying out;
(2) air blue:Fresh leaf after sun withering is put into room temperature and carries out air blue, the time is 2~3h;
(3) leaf rotation:Fresh leaf after sun withering is put into vibration machine and carries out 4~5 leaf rotations, 2~6min of leaf rotation time, vibration machine turns Speed control is in 60~80r/min;
(4) it withers:The fresh leaf of leaf rotation is placed in withering trough, spreads thickness as 10~15cm, with the heat that temperature is 20~23 DEG C Wind withers 5~6h, continuously decreases the temperature of hot wind, and it is primary that every 1.5~2h carries out tealeaves tipping bucket, 10 before make conventional green grass or young crops inferior lobe~ 30min blasts cold wind;
(5) it rubs:Using rolling machine will wither adjust after blade rub, 45~80min of time of kneading, rolled twig rate 90% with On, later by the tea deblocking after rubbing;
(6) it ferments:Tealeaves after deblocking is put into fermentation frame or fermentation disk, is fermented in the fermenting cellar that temperature is 24~28 DEG C 3~5h in fermentation room spray or watering, makes fermentation indoor relative humidity be more than 95%;
(7) it is dry:It takes out the tealeaves after fermentation and processing is dried, baking time is 15~20min, including primary drying for baking process and foot Fiery process, primary drying for baking process:Controlled at 110~120 DEG C, it is 18~20% to be dried to water content, spreading for cooling after baking;Final firing process: 100~110 DEG C of temperature is controlled, is dried to water content 4~6%, takes out dried leaf;
(8) Titian:Dried leaf is put into fragrance extracting machine, the temperature in fragrance extracting machine is 90~110 DEG C, 15~30min of Titian time, Black tea finished product is made.
CN201611271850.0A 2016-12-28 2016-12-28 A kind of processing technology of black tea Pending CN108244277A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108991157A (en) * 2018-09-14 2018-12-14 安徽四海茶业有限公司 A kind of processing method of flowers and fruits perfume (or spice) keemun
CN109042974A (en) * 2018-10-31 2018-12-21 张家界西莲茶业有限责任公司 A kind of black tea with flower fragrance processing technology
CN109221494A (en) * 2018-11-27 2019-01-18 广西玉林市华睿茶业有限公司 A kind of black tea process for making
CN109497187A (en) * 2018-12-20 2019-03-22 杭州银泉茶业有限公司 A kind of preparation method for removing bitter type black tea

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731377A (en) * 2009-12-11 2010-06-16 广东省农业科学院茶叶研究所 Method for preparing Hongluochun tea
CN104886290A (en) * 2015-06-24 2015-09-09 贵州怡壶春生态茶业有限公司 Processing method of Huangguanyin congou black tea
CN105519708A (en) * 2015-12-31 2016-04-27 贵州湄潭盛兴茶业有限公司 A processing process for rocked black tea

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731377A (en) * 2009-12-11 2010-06-16 广东省农业科学院茶叶研究所 Method for preparing Hongluochun tea
CN104886290A (en) * 2015-06-24 2015-09-09 贵州怡壶春生态茶业有限公司 Processing method of Huangguanyin congou black tea
CN105519708A (en) * 2015-12-31 2016-04-27 贵州湄潭盛兴茶业有限公司 A processing process for rocked black tea

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108991157A (en) * 2018-09-14 2018-12-14 安徽四海茶业有限公司 A kind of processing method of flowers and fruits perfume (or spice) keemun
CN109042974A (en) * 2018-10-31 2018-12-21 张家界西莲茶业有限责任公司 A kind of black tea with flower fragrance processing technology
CN109221494A (en) * 2018-11-27 2019-01-18 广西玉林市华睿茶业有限公司 A kind of black tea process for making
CN109497187A (en) * 2018-12-20 2019-03-22 杭州银泉茶业有限公司 A kind of preparation method for removing bitter type black tea

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