CN108477322A - A kind of tea processing at black tea method - Google Patents
A kind of tea processing at black tea method Download PDFInfo
- Publication number
- CN108477322A CN108477322A CN201810405843.8A CN201810405843A CN108477322A CN 108477322 A CN108477322 A CN 108477322A CN 201810405843 A CN201810405843 A CN 201810405843A CN 108477322 A CN108477322 A CN 108477322A
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- China
- Prior art keywords
- tea
- tealeaves
- baking
- black
- hour
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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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of tea processings into the method for black tea, includes 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 tea processings into the method for 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 method of tea processing at black tea is provided.
In order to achieve the above object, the present invention is achieved by the following technical solutions：
A kind of tea processing includes the following steps at the method for black tea：
(1), it withers：The 4-8 months fresh tea leaves are picked every year, spread, the thickness spread is not more than 1cm, in daylight or baking
It is 20% 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 9cm, 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 9min must rub tealeaves；
(4) it ferments：It takes and rubs tealeaves, it is 64% to adjust and rub the moisture of tealeaves, ferments 1 hour, keeps tealeaves temperature
Degree is 41 DEG C, obtains fermented tea；
(5), baking drying by several times：It is 1-2cm 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 18 DEG C to the subsequent continuation of insurance of room temperature and is stayed 1 hour, carried out second and toast, take out and place, wait for that tealeaves temperature is low
After 36 DEG C, to take out packaging and gets product black tea, the temperature of the first time baking is 79 DEG C, the time is 1 hour, described second
The temperature of secondary baking is 89 DEG C, the time is 0.3 hour.
The fresh tea leaves account for selected from plum, black ox is early, any one of good fortune cloud six or several.
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 tea processing includes the following steps at the method for black tea：
(1), it withers：The 4-8 months fresh tea leaves are picked every year, spread, the thickness spread is not more than 1cm, in daylight or baking
It is 20% 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 9cm, 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 9min must rub tealeaves；
(4) it ferments：It takes and rubs tealeaves, it is 64% to adjust and rub the moisture of tealeaves, ferments 1 hour, keeps tealeaves temperature
Degree is 41 DEG C, obtains fermented tea；
(5), baking drying by several times：It is 1-2cm 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 18 DEG C to the subsequent continuation of insurance of room temperature and is stayed 1 hour, carried out second and toast, take out and place, wait for that tealeaves temperature is low
After 36 DEG C, to take out packaging and gets product black tea, the temperature of the first time baking is 79 DEG C, the time is 1 hour, described second
The temperature of secondary baking is 89 DEG C, the time is 0.3 hour.
The fresh tea leaves account for selected from plum, black ox is early, any one of good fortune cloud six or several.
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 tea processing is at the method for black tea, which is characterized in that include the following steps：
(1), it withers：The 4-8 months fresh tea leaves are picked every year, spread, the thickness spread is not more than 1cm, in daylight or drying chamber
It is 20% 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 9cm, 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 9min must rub tealeaves；
(4) it ferments：It takes and rubs tealeaves, it is 64% to adjust and rub the moisture of tealeaves, is fermented 1 hour, holding tealeaves temperature is
41 DEG C, obtain fermented tea；
(5), baking drying by several times：It is 1-2cm thickness to take fermented tea to spread into thickness, carries out first time baking, taking-up sets 18
It is let cool in the environment of DEG C to the subsequent continuation of insurance of room temperature and is stayed 1 hour, carried out second and toast, take out and place, wait for that tealeaves temperature is less than 36
After DEG C, takes out packaging and get product black tea, the temperature of the first time baking is 79 DEG C, the time is 1 hour, second of baking
Roasting temperature is 89 DEG C, the time is 0.3 hour.
2. a kind of tea processing according to claim 1 is at the method for black tea, which is characterized in that the fresh tea leaves are selected from plum
It accounts for, black ox is early, any one of good fortune cloud six or several.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810405843.8A CN108477322A (en) | 2018-04-30 | 2018-04-30 | A kind of tea processing at black tea method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810405843.8A CN108477322A (en) | 2018-04-30 | 2018-04-30 | A kind of tea processing at black tea method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108477322A true CN108477322A (en) | 2018-09-04 |
Family
ID=63314375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810405843.8A Withdrawn CN108477322A (en) | 2018-04-30 | 2018-04-30 | A kind of tea processing at black tea method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108477322A (en) |
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2018
- 2018-04-30 CN CN201810405843.8A patent/CN108477322A/en not_active Withdrawn
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180904 |