CN108308299A - A kind of processing technology of black tea - Google Patents
A kind of processing technology of black tea Download PDFInfo
- Publication number
- CN108308299A CN108308299A CN201810405847.6A CN201810405847A CN108308299A CN 108308299 A CN108308299 A CN 108308299A CN 201810405847 A CN201810405847 A CN 201810405847A CN 108308299 A CN108308299 A CN 108308299A
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- China
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- tea
- tealeaves
- baking
- temperature
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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.)
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Classifications
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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
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention discloses a kind of processing technologys of black tea, include the following steps：(1), it withers；(2), it gets damp again；(3) it rubs；(4) it ferments；(5), baking drying by several times.The present invention can make tealeaves soften easy to process and not bring excessive moisture at least.Using the method rubbed by several times, compared with tradition is once rubbed, multiple moulding shape of tea is more preferable, and each interval time, tealeaves is releived, be conducive to active ingredient and be deep into tealeaves react, promotes polyphenol oxidase and glucuroide β to play oxidation, promote the formation of theaflavin, thearubigin.The too long tealeaves peat-reek loss of a baking time can also be avoided more, tea product are crisp, and the loss of the active ingredients such as fragrance, soup look is mostly etc.；The multiple baking Drying Technology Parameter of the present invention is achieving the purpose that conventional aqueous drying, can effectively improve the fragrance of tea, improve the content of theaflavin, thearubigin.
Description
Technical field
The present invention relates to a kind of processing technologys of black tea.
Background technology
Black tea, English are Black tea.The change centered on tea polyphenols enzymatic oxidation has occurred in black tea in process
Learn reaction, the chemical composition change in fresh leaf is larger, and tea polyphenols reduce 90% or more, produce theaflavin, thearubigin etc. newly at
Point.Aroma substance is obviously increased than fresh leaf.So black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.Black tea,
Main process is：Wither, rub, fermenting, drying and etc..Subtracting with constringent tea polyphenols in black tea manufacturing process
Few, theaflavin, thearubigin etc. increase.Theaflavin and thearubigin play an important role to the soup look and flavour of black tea, and theaflavin is
An important factor for influencing Black Tea colour brightness, the fresh refreshing degree of fragrance and strong degree height, the brightness of black tea soup look is decided by tea
The content of flavine；Thearubigin is the principal element for determining the red gorgeous degree of black tea soup look.They constitute black tea uniqueness health care work(together
" soul " of energy.There are also the patents about utilization tea processing in currently available technology, but generally existing taste is light, tea gas
Weak, flavour bitterness poor taste, the problem of soup look difference causes tea to fail to utilize very well.
Invention content
The purpose of the present invention is overcoming the shortcomings of in existing product, a kind of processing technology of black tea is provided.
In order to achieve the above object, the present invention is achieved by the following technical solutions：
A kind of processing technology of black tea, includes the following steps：
(1), it withers：Annual April picks fresh tea leaves, spreads, and the thickness spread is not more than 1.5cm, in daylight or baking
It is 27% to be withered in room to leaf water content, and blade periphery is withered end when general red, obtains withered tea leaves；
(2), it gets damp again：It takes withered tea leaves to act the tea heap for piling that thickness is 31cm, is returned in tea heap surface cover moistening cotton
Tide obtains moisture regain tealeaves；
(3) it rubs：It fetches damp tealeaves to be rubbed using 2 pressuring methods of stone mill point, each 26min must rub tealeaves；
(4) it ferments：It takes and rubs tealeaves, it is 76% to adjust and rub the moisture of tealeaves, ferments 7 hours, keeps tealeaves temperature
Degree is 36 DEG C, obtains fermented tea；
(5), baking drying by several times：It is 0.9cm thickness to take fermented tea to spread into thickness, carries out first time baking, takes out
It is let cool in the environment of setting 29 DEG C to the subsequent continuation of insurance of room temperature and is stayed 3 hours, carried out second and toast, take out and place, wait for that tealeaves temperature is low
After 39 DEG C, to take out packaging and gets product black tea, the temperature of the first time baking is 101 DEG C, the time is 3 hours, described the
The temperature of secondary baking is 111 DEG C, the time is 2 hours.
Fresh tea leaves are that black ox is early.
Beneficial effects of the present invention are as follows：Tea leaf withering most of moisture of the present invention by fresh processing back, tealeaves phase
To more crisp, it is poor directly to process the more condition of broken leaf, by moistening cotton in surface cover, can make tealeaves soften it is easy to process again
Do not bring excessive moisture at least.Using the method rubbed by several times, compared with tradition is once rubbed, multiple moulding shape of tea is more
It is good, and each interval time, tealeaves are releived, be conducive to active ingredient and be deep into tealeaves react, promotes polyphenol oxidase
Oxidation is played with glucuroide β, promotes the formation of theaflavin, thearubigin.In the drying process, after by toasting twice
Taking-up is cooled to room temperature, can be more to avoid the too long tealeaves peat-reek loss of a baking time, and tea product are crisp, and fragrance, soup look etc. have
Imitate ingredients from lossing mostly etc.；The multiple baking Drying Technology Parameter of the present invention is achieving the purpose that conventional aqueous drying, can effectively carry
The fragrance of high tea, the content for improving theaflavin, thearubigin.
Specific implementation mode
Technical scheme of the present invention is described further below：
Embodiment 1：
A kind of processing technology of black tea, includes the following steps：
(1), it withers：Annual April picks fresh tea leaves, spreads, and the thickness spread is not more than 1.5cm, in daylight or baking
It is 27% to be withered in room to leaf water content, and blade periphery is withered end when general red, obtains withered tea leaves；
(2), it gets damp again：It takes withered tea leaves to act the tea heap for piling that thickness is 31cm, is returned in tea heap surface cover moistening cotton
Tide obtains moisture regain tealeaves；
(3) it rubs：It fetches damp tealeaves to be rubbed using 2 pressuring methods of stone mill point, each 26min must rub tealeaves；
(4) it ferments：It takes and rubs tealeaves, it is 76% to adjust and rub the moisture of tealeaves, ferments 7 hours, keeps tealeaves temperature
Degree is 36 DEG C, obtains fermented tea；
(5), baking drying by several times：It is 0.9cm thickness to take fermented tea to spread into thickness, carries out first time baking, takes out
It is let cool in the environment of setting 29 DEG C to the subsequent continuation of insurance of room temperature and is stayed 3 hours, carried out second and toast, take out and place, wait for that tealeaves temperature is low
After 39 DEG C, to take out packaging and gets product black tea, the temperature of the first time baking is 101 DEG C, the time is 3 hours, described the
The temperature of secondary baking is 111 DEG C, the time is 2 hours.
Fresh tea leaves are that black ox is early.
Tea leaf withering most of moisture of the present invention by fresh processing back, tealeaves is relatively crisp, directly processes broken leaf
More condition is poor, by moistening cotton in surface cover, tealeaves can be made to soften easy to process and do not bring excessive moisture at least.It adopts
With the method rubbed by several times, compared with tradition is once rubbed, multiple moulding shape of tea is more preferable, and each interval time, tealeaves
It is releived, is conducive to active ingredient and is deep into tealeaves react, promoted polyphenol oxidase and glucuroide β to play oxidation and make
With the formation of promotion theaflavin, thearubigin.In the drying process, it is cooled to room temperature by being taken out after toasting twice, it can be to avoid one
The too long tealeaves peat-reek loss of secondary baking time is more, and tea product are crisp, and the loss of the active ingredients such as fragrance, soup look is mostly etc.；The present invention's
Repeatedly baking Drying Technology Parameter, achieving the purpose that conventional aqueous dry, can effectively improve tea fragrance, improve theaflavin,
The content of thearubigin.
It should be noted that listed above is only a kind of specific embodiment of the present invention.It is clear that the invention is not restricted to
Upper embodiment, can also be there are many deforming, in short, those skilled in the art can directly lead from present disclosure
All deformations for going out or associating, are considered as protection scope of the present invention.
Claims (2)
1. a kind of processing technology of black tea, which is characterized in that include the following steps：
(1), it withers：Annual April picks fresh tea leaves, spreads, and the thickness spread is not more than 1.5cm, in daylight or drying chamber
It is 27% to wither to leaf water content, and blade periphery is withered end when general red, obtains withered tea leaves；
(2), it gets damp again：It takes withered tea leaves to act the tea heap for piling that thickness is 31cm, gets damp again, obtain in tea heap surface cover moistening cotton
Get damp again tealeaves；
(3) it rubs：It fetches damp tealeaves to be rubbed using 2 pressuring methods of stone mill point, each 26min must rub tealeaves；
(4) it ferments：It takes and rubs tealeaves, it is 76% to adjust and rub the moisture of tealeaves, is fermented 7 hours, holding tealeaves temperature is
36 DEG C, obtain fermented tea；
(5), baking drying by several times：It is 0.9cm thickness to take fermented tea to spread into thickness, carries out first time baking, taking-up sets 29
It is let cool in the environment of DEG C to the subsequent continuation of insurance of room temperature and is stayed 3 hours, carried out second and toast, take out and place, wait for that tealeaves temperature is less than 39
After DEG C, takes out packaging and get product black tea, the temperature of the first time baking is 101 DEG C, the time is 3 hours, described second
The temperature of baking is 111 DEG C, the time is 2 hours.
2. a kind of processing technology of black tea according to claim 1, which is characterized in that the fresh tea leaves are that black ox is early.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810405847.6A CN108308299A (en) | 2018-04-30 | 2018-04-30 | A kind of processing technology of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810405847.6A CN108308299A (en) | 2018-04-30 | 2018-04-30 | A kind of processing technology of black tea |
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| Publication Number | Publication Date |
|---|---|
| CN108308299A true CN108308299A (en) | 2018-07-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810405847.6A Withdrawn CN108308299A (en) | 2018-04-30 | 2018-04-30 | A kind of processing technology of black tea |
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| Country | Link |
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| CN (1) | CN108308299A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301489A (en) * | 2019-08-01 | 2019-10-08 | 安徽弋江源茶业有限公司 | A kind of production technology of graphite black tea |
| CN114600991A (en) * | 2021-04-12 | 2022-06-10 | 山西农业大学山西功能食品研究院 | Preparation method of antioxidant black corn leaf tea |
-
2018
- 2018-04-30 CN CN201810405847.6A patent/CN108308299A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301489A (en) * | 2019-08-01 | 2019-10-08 | 安徽弋江源茶业有限公司 | A kind of production technology of graphite black tea |
| CN110301489B (en) * | 2019-08-01 | 2021-09-14 | 安徽弋江源茶业有限公司 | Production process of graphite black tea |
| CN114600991A (en) * | 2021-04-12 | 2022-06-10 | 山西农业大学山西功能食品研究院 | Preparation method of antioxidant black corn leaf tea |
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Application publication date: 20180724 |