CN108552336A - A kind of production method of black tea - Google Patents
A kind of production method of black tea Download PDFInfo
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- CN108552336A CN108552336A CN201810630227.2A CN201810630227A CN108552336A CN 108552336 A CN108552336 A CN 108552336A CN 201810630227 A CN201810630227 A CN 201810630227A CN 108552336 A CN108552336 A CN 108552336A
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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
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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 invention belongs to tea processing field, and in particular to a kind of production method of black tea；Include the following steps：Leaf picking fried green, is just rubbed, rinses blueness, rub, ferment again, drying, roasting perfume；The present invention makes fresh leaf wither by the way of low temperature fried green, and withering time is short, withering time is uniform, just rubs the herbaceous taste and bitter taste that tealeaves can be effectively removed plus the mode for rinsing blueness；Gradually the drying of cooling-down type prevents tealeaves excessive fermentation and zoom；Simultaneously by each procedure of processing temperature, the control of time, moisture, keeping the astringent taste of red tea made, herbaceous taste lighter, color and luster is more bright-coloured, and fragrant is denseer, in good taste, good quality.
Description
Technical field
The present invention relates to tea processing field, particularly belong to a kind of production method of black tea.
Background technology
Black tea is a kind of full fermentation tea, is that the chemistry that has occurred during the fermentation centered on tea polyphenols enzymatic oxidation is anti-
It answers, so that the tea polyphenols in tealeaves is reacted and generate what theaflavin, thearubigin etc. new component were formed；Black tea rich in carrotene,
The various nutrient elements such as vitamin A, caffeine, amino acid, calcium, phosphorus, magnesium, potassium, black tea pass through the theaflavin generated, the congo red of fermenting
The fragrance that the ingredients such as element are offered tea is obviously increased than fresh leaf, forms the distinctive color of black tea.Disappear in addition, black tea also has to refresh oneself
Tired, replenishing body fluid and clearing away heat pathogen, anti-inflammation and sterilization, removing toxic substances, continues aging, reduction blood glucose, anticancer, radioresistance and other effects, therefore, black tea at diuresis
Obtain the favor of consumers in general.
Currently, black tea is all made of by the series of process such as withering, rubbing, ferment, dry, wither and withered using illumination
It withers with temperature control, withering time length, the degree withered are uneven, and the control method and parameter of rolling machine are bad when rubbing, and make to rub
Twirl degree is overweight, destroys stalk, the warp of tealeaves, and manufactured black tea has apparent tart flavour, herbaceous taste, astringent taste, shade deviation, fragrance light；
Such as application No. is the patent documents of CN201711290965.9 to disclose a kind of black tea processing method, and the mode of withering of use is control
Temperature is withered, and withering time 8-20h, process of withering does not climb over tealeaves, keeps the withering degree of tealeaves uneven, to influence at
The quality of product.
Invention content
In order to solve the above technical problems existing in the prior art, the present invention carries out on the conventional fabrication method of black tea
It improves, provides a kind of production method of black tea.
A kind of production method of black tea, includes the following steps：
(1) leaf picking：The fresh leaf of a bud 2-3 leaves is picked, fresh leaf requires tenderness good, complete fresh；
(2) fried green：Fresh leaf is put into pot and is constantly stir-fried, the water content of frying tealeaves is 60-70%, and leaf color is dimmed,
It tarnishes, roll over and obstruct continuous, green gas disappearance, spreading for cooling；
(3) it just rubs：The tealeaves that fried green is crossed is put into rolling machine, 20-30min is rubbed by the way of " light-empty-light "；
(4) blueness is rinsed：The tealeaves just rubbed is added to rinse and rinses blueness in green pot, tealeaves injected volume is 15% of water weight in pot,
It is 30-40s to rinse the green time, filters, drains, and it is 50-55% to be then added to drying to water content in drying machine, then descends machine spreading for cooling；
(5) it rubs again：The tealeaves for rinsing obtained by blueness is put into rolling machine, is rubbed using the mode of rubbing of " light-weight-is empty-light "
100-120min makes tealeaves cans；
(6) it ferments：By the tealeaves after rubbing again be put into cleaning, free from extraneous odour, ventilation, cool place fermenting cellar in ferment, air is wet
Degree is maintained at 80-90%, and ferment 4-6h, and leaf color becomes brownish red, and fragrance appears；
(7) it dries：By the way of gradually cooling down, dryer intake air temperature be 100-120 DEG C when feed intake, dryer into
Feeding when draught temperature is 70-80 DEG C is carried out using the cooling method of 0.5 DEG C/min；
(8) roasting is fragrant：The tealeaves dried is added to bamboo hand-held basketwork brazier and carries out charcoal fire roasting perfume, is hidden with fine ash before roasting is fragrant bright
Fire, it is 110-115 DEG C to keep bamboo cage to dry top temperature when roasting is fragrant, and it is 2-3% to be dried to tealeaves water, spreading for cooling obtains black tea.
Further, the temperature of the fried green is 50-55 DEG C, and the frying time is 4-6h.
Further, it is described it is first rub, first rub 8-12min using the pressure of 10-15N, be then not added with kneadding 4-6min, then make
8-12min is rubbed with the pressure of 10-15N.
Further, the blueness of rinsing is that the tealeaves after just rubbing is added in warm water, and pressurization makes tealeaves sink to underwater immersion
For a period of time.
Further, described to rinse blueness, the temperature of warm water is 25-30 DEG C.
Further, the temperature of the drying machine is 60-70 DEG C.
Further, described answer is rubbed, and is first rubbed 20-25min with the pressure of 6-10N, is then rubbed 30- with the pressure of 50-60N
35min, the sky that or else pressurizes rubs 30-35min, then rubs 20-25min with the pressure of 6-10N.
Further, the fermentation temperature is 30-35 DEG C.
Compared with traditional black tea production method, the invention has the advantages that：
The present invention makes fresh leaf wither using the method for low temperature fried green, and withering time is short, withering degree is uniform, nor broken
The activity of bad tea polyphenols enzyme；It just rubs, rinse green method and can effectively remove bitter taste in tealeaves and herbaceous taste and chlorophyll, increase
Add the color and luster, fragrance and mouthfeel of black tea；It rubs and combines in several ways again, the tea juice in tealeaves can be enable fully to ooze
Go out, and can guarantee that tealeaves completely shapes；The drying of gradual cooling-down type, rapidly destroys the activity of tea polyphenols enzyme, prevents tea first
Then the excessive fermentation of leaf makes tealeaves gradually dry, prevents tealeaves from crossing high zoom because of temperature by cooling；By controlling each add
The rapid humidity of work step, temperature, time ensure that the mouthfeel of black tea, quality；In short, the black tea that the present invention makes, bitter taste,
Herbaceous taste is lighter, and color and luster is more bright-coloured, and fragrant is denseer, in good taste, good quality.
Specific implementation mode
Tuberculosis specific embodiment is limited technical scheme of the present invention is further below, but claimed
Range describes made by being not only limited to.
Embodiment 1
A kind of production method of black tea, includes the following steps：
(1) leaf picking：The fresh leaf of a bud 2-3 leaves is picked, fresh leaf requires tenderness good, complete fresh；
(2) fried green：Fresh leaf is put into pot and is constantly stir-fried, the water content of frying tealeaves is 60-70%, and leaf color is dimmed,
It tarnishes, roll over and obstruct continuous, green gas disappearance, spreading for cooling；
(3) it just rubs：The tealeaves that fried green is crossed is put into rolling machine, 20min is rubbed by the way of " light-empty-light "；
(4) blueness is rinsed：The tealeaves just rubbed is added to rinse and rinses blueness in green pot, tealeaves injected volume is 15% of water weight in pot,
It is 40s to rinse the green time, filters, drains, and it is 50-55% to be then added to drying to water content in drying machine, then descends machine spreading for cooling；
(5) it rubs again：The tealeaves for rinsing obtained by blueness is put into rolling machine, is rubbed using the mode of rubbing of " light-weight-is empty-light "
100min makes tealeaves cans；
(6) it ferments：By the tealeaves after rubbing again be put into cleaning, free from extraneous odour, ventilation, cool place fermenting cellar in ferment, air is wet
Degree is maintained at 80-90%, and ferment 4h, and leaf color becomes brownish red, and fragrance appears；
(7) it dries：By the way of gradually cooling down, the tealeaves of fermentation is added when dryer intake air temperature is 100 DEG C, dries
Dry machine intake air temperature takes out when being 70 DEG C, and rate of temperature fall is 0.5 DEG C/min；
(8) roasting is fragrant：The tealeaves dried is added to bamboo hand-held basketwork brazier and carries out charcoal fire roasting perfume, is hidden with fine ash before roasting is fragrant bright
Fire, it is 110-115 DEG C to keep bamboo cage to dry top temperature when roasting is fragrant, and it is 2-3% to be dried to tealeaves water, spreading for cooling obtains black tea.
Further, the temperature of the fried green is 50 DEG C, and the frying time is 6h.
Further, it is described it is first rub, first rub 8min using the pressure of 15N, be then not added with kneadding 4min, reuse 15N's
Pressure rubs 8min.
Further, the blueness of rinsing is that the tealeaves after just rubbing is added in warm water, and pressurization makes tealeaves sink to underwater immersion
For a period of time.
Further, described to rinse blueness, the temperature of warm water is 25 DEG C.
Further, the temperature of the drying machine is 60 DEG C.
Further, described answer is rubbed, and is first rubbed 20min with the pressure of 10N, is then rubbed 30min with the pressure of 60N, then be not added with
Pressure sky rubs 30min, then first rubs 20min with the pressure of 10N.
Further, the fermentation temperature is 35 DEG C.
Embodiment 2
A kind of production method of black tea, includes the following steps：
(1) leaf picking：The fresh leaf of a bud 2-3 leaves is picked, fresh leaf requires tenderness good, complete fresh；
(2) fried green：Fresh leaf is put into pot and is constantly stir-fried, the water content of frying tealeaves is 60-70%, and leaf color is dimmed,
It tarnishes, roll over and obstruct continuous, green gas disappearance, spreading for cooling；
(3) it just rubs：The tealeaves that fried green is crossed is put into rolling machine, 25min is rubbed by the way of " light-empty-light "；
(4) blueness is rinsed：The tealeaves just rubbed is added to rinse and rinses blueness in green pot, tealeaves injected volume is 15% of water weight in pot,
It is 35s to rinse the green time, filters, drains, and it is 50-55% to be then added to drying to water content in drying machine, then descends machine spreading for cooling；
(5) it rubs again：The tealeaves for rinsing obtained by blueness is put into rolling machine, is rubbed using the mode of rubbing of " light-weight-is empty-light "
110min makes tealeaves cans；
(6) it ferments：By the tealeaves after rubbing again be put into cleaning, free from extraneous odour, ventilation, cool place fermenting cellar in ferment, air is wet
Degree is maintained at 80-90%, and ferment 5h, and leaf color becomes brownish red, and fragrance appears；
(7) it dries：By the way of gradually cooling down, the tealeaves of fermentation is added when dryer intake air temperature is 115 DEG C, dries
Dry machine intake air temperature takes out when being 75 DEG C, and rate of temperature fall is 0.5 DEG C/min；
(8) roasting is fragrant：The tealeaves dried is added to bamboo hand-held basketwork brazier and carries out charcoal fire roasting perfume, is hidden with fine ash before roasting is fragrant bright
Fire, it is 110-115 DEG C to keep bamboo cage to dry top temperature when roasting is fragrant, and it is 2-3% to be dried to tealeaves water, spreading for cooling obtains black tea.
Further, the temperature of the fried green is 52 DEG C, and the frying time is 5h.
Further, it is described it is first rub, first rub 10min using the pressure of 13N, be then not added with kneadding 5min, reuse 13N's
Pressure rubs 10min.
Further, the blueness of rinsing is that the tealeaves after just rubbing is added in warm water, and pressurization makes tealeaves sink to underwater immersion
For a period of time.
Further, described to rinse blueness, the temperature of warm water is 27 DEG C.
Further, the temperature of the drying machine is 65 DEG C.
Further, described answer is rubbed, and is first rubbed 23min with the pressure of 8N, is then rubbed 32min with the pressure of 55N, then be not pressurized
Sky rubs 32min, then rubs 23min with the pressure of 8N.
Further, the fermentation temperature is 33 DEG C.
Embodiment 3
A kind of production method of black tea, includes the following steps：
(1) leaf picking：The fresh leaf of a bud 2-3 leaves is picked, fresh leaf requires tenderness good, complete fresh；
(2) fried green：Fresh leaf is put into pot and is constantly stir-fried, the water content of frying tealeaves is 60-70%, and leaf color is dimmed,
It tarnishes, roll over and obstruct continuous, green gas disappearance, spreading for cooling；
(3) it just rubs：The tealeaves that fried green is crossed is put into rolling machine, 30min is rubbed by the way of " light-empty-light "；
(4) blueness is rinsed：The tealeaves just rubbed is added to rinse and rinses blueness in green pot, tealeaves injected volume is 15% of water weight in pot,
It is 30s to rinse the green time, filters, drains, and it is 50-55% to be then added to drying to water content in drying machine, then descends machine spreading for cooling；
(5) it rubs again：The tealeaves for rinsing obtained by blueness is put into rolling machine, is rubbed using the mode of rubbing of " light-weight-is empty-light "
120min makes tealeaves cans；
(6) it ferments：By the tealeaves after rubbing again be put into cleaning, free from extraneous odour, ventilation, cool place fermenting cellar in ferment, air is wet
Degree is maintained at 80-90%, and ferment 6h, and leaf color becomes brownish red, and fragrance appears；
(7) it dries：By the way of gradually cooling down, the tealeaves of fermentation is added when dryer intake air temperature is 120 DEG C, dries
Dry machine intake air temperature takes out when being 80 DEG C, and rate of temperature fall is 0.5 DEG C/min；
(8) roasting is fragrant：The tealeaves dried is added to bamboo hand-held basketwork brazier and carries out charcoal fire roasting perfume, is hidden with fine ash before roasting is fragrant bright
Fire, it is 110-115 DEG C to keep bamboo cage to dry top temperature when roasting is fragrant, and it is 2-3% to be dried to tealeaves water, spreading for cooling obtains black tea.
Further, the temperature of the fried green is 55 DEG C, and the frying time is 4h.
Further, it is described it is first rub, first rub 12min with the pressure of 10N, be then not added with kneadding 6min, then the pressure with 10N
Rub 12min.
Further, the blueness of rinsing is that the tealeaves after just rubbing is added in warm water, and pressurization makes tealeaves sink to underwater immersion
For a period of time.
Further, described to rinse blueness, the temperature of water is 30 DEG C.
Further, the temperature of the drying machine is 70 DEG C.
Further, described answer is rubbed, and is first rubbed 25min with the pressure of 6N, is then rubbed 35min with the pressure of 50N, then be not pressurized
Sky rubs 35min, then rubs 25min with the pressure of 6N.
Further, the fermentation temperature is 35 DEG C.
Embodiment 4
A kind of production method of black tea, includes the following steps：
(1) leaf picking：The fresh leaf of a bud 2-3 leaves is picked, fresh leaf requires tenderness good, complete fresh；
(2) fried green：Fresh leaf is put into pot and is constantly stir-fried, the water content of frying tealeaves is 50-55%, and leaf color is dimmed,
It tarnishes, roll over and obstruct continuous, green gas disappearance, spreading for cooling；
(3) it rubs：Tealeaves obtained by fried green is put into rolling machine, is rubbed using the mode of rubbing of " light-weight-is empty-light "
120min makes tealeaves cans；
(4) it ferments：By the tealeaves after rubbing be put into cleaning, free from extraneous odour, ventilation, cool place fermenting cellar in ferment, air is wet
Degree is maintained at 80-90%, and ferment 6h, and leaf color becomes brownish red, and fragrance appears；
(5) it dries：By the way of gradually cooling down, the tealeaves of fermentation is added when dryer intake air temperature is 120 DEG C, dries
Dry machine intake air temperature takes out when being 80 DEG C, and rate of temperature fall is 0.5 DEG C/min；
(6) roasting is fragrant：The tealeaves dried is added to bamboo hand-held basketwork brazier and carries out charcoal fire roasting perfume, is hidden with fine ash before roasting is fragrant bright
Fire, it is 110-115 DEG C to keep bamboo cage to dry top temperature when roasting is fragrant, and it is 2-3% to be dried to tealeaves water, spreading for cooling obtains black tea.
Further, the temperature of the fried green is 55 DEG C, and the frying time is 4h.
Further, the temperature of the drying machine is 70 DEG C.
Further, described to rub, 25min first is rubbed with the pressure of 6N, then rubs 35min with the pressure of 50N, then be not pressurized
Sky rubs 35min, then rubs 25min with the pressure of 6N.
Further, the fermentation temperature is 35 DEG C.
Embodiment 5
A kind of production method of black tea, includes the following steps：
(1) leaf picking：The fresh leaf of a bud 2-3 leaves is picked, fresh leaf requires tenderness good, complete fresh；
(2) blueness is rinsed：The tealeaves just rubbed is added to rinse and rinses blueness in green pot, tealeaves injected volume is 15% of water weight in pot,
It is 60s to rinse the green time, filters, drains, and it is 50-55% to be then added to drying to water content in drying machine, then descends machine spreading for cooling；
(3) it rubs：The tealeaves for rinsing obtained by blueness is put into rolling machine, is rubbed using the mode of rubbing of " light-weight-is empty-light "
120min makes tealeaves cans；
(4) it ferments：By the tealeaves after rubbing be put into cleaning, free from extraneous odour, ventilation, cool place fermenting cellar in ferment, air is wet
Degree is maintained at 80-90%, and ferment 6h, and leaf color becomes brownish red, and fragrance appears；
(5) it dries：By the way of gradually cooling down, the tealeaves of fermentation is added when dryer intake air temperature is 120 DEG C, dries
Dry machine intake air temperature takes out when being 80 DEG C, and rate of temperature fall is 0.5 DEG C/min；
(6) roasting is fragrant：The tealeaves dried is added to bamboo hand-held basketwork brazier and carries out charcoal fire roasting perfume, is hidden with fine ash before roasting is fragrant bright
Fire, it is 110-115 DEG C to keep bamboo cage to dry top temperature when roasting is fragrant, and it is 2-3% to be dried to tealeaves water, spreading for cooling obtains black tea.
Further, the blueness of rinsing is that the tealeaves after just rubbing is added in warm water, and pressurization makes tealeaves sink to underwater immersion
For a period of time.
Further, described to rinse blueness, the temperature of warm water is 75 DEG C.
Further, the temperature of the drying machine is 70 DEG C.
Further, described to rub, 25min first is rubbed with the pressure of 6N, then rubs 35min with the pressure of 50N, then be not pressurized
Sky rubs 35min, then rubs 25min with the pressure of 6N.
Further, the fermentation temperature is 35 DEG C.
Embodiment 6
A kind of production method of black tea, includes the following steps：
(1) leaf picking：The fresh leaf of a bud 2-3 leaves is picked, fresh leaf requires tenderness good, complete fresh；
(2) fried green：Fresh leaf is put into pot and is constantly stir-fried, the water content of frying tealeaves is 60-70%, and leaf color is dimmed,
It tarnishes, roll over and obstruct continuous, green gas disappearance, spreading for cooling；
(3) blueness is rinsed：The tealeaves just rubbed is added to rinse and rinses blueness in green pot, tealeaves injected volume is 15% of water weight in pot,
It is 30s to rinse the green time, filters, drains, and it is 50-55% to be then added to drying to water content in drying machine, then descends machine spreading for cooling；
(4) it rubs：The tealeaves for rinsing obtained by blueness is put into rolling machine, is rubbed using the mode of rubbing of " light-weight-is empty-light "
120min makes tealeaves cans；
(5) it ferments：By the tealeaves after rubbing be put into cleaning, free from extraneous odour, ventilation, cool place fermenting cellar in ferment, air is wet
Degree is maintained at 80-90%, and ferment 6h, and leaf color becomes brownish red, and fragrance appears；
(6) it dries：By the way of gradually cooling down, the tealeaves of fermentation is added when dryer intake air temperature is 120 DEG C, dries
Dry machine intake air temperature takes out when being 80 DEG C, and rate of temperature fall is 0.5 DEG C/min；
(7) roasting is fragrant：The tealeaves dried is added to bamboo hand-held basketwork brazier and carries out charcoal fire roasting perfume, is hidden with fine ash before roasting is fragrant bright
Fire, it is 110-115 DEG C to keep bamboo cage to dry top temperature when roasting is fragrant, and it is 2-3% to be dried to tealeaves water, spreading for cooling obtains black tea.
Further, the temperature of the fried green is 55 DEG C, and the frying time is 4h.
Further, the blueness of rinsing is that the tealeaves after just rubbing is added in warm water, and pressurization makes tealeaves sink to underwater immersion
For a period of time.
Further, described to rinse blueness, the temperature of warm water is 30 DEG C.
Further, the temperature of the drying machine is 70 DEG C.
Further, described to rub, 25min first is rubbed with the pressure of 6N, then rubs 35min with the pressure of 50N, then be not pressurized
Sky rubs 35min, then rubs 25min with the pressure of 6N.
Further, the fermentation temperature is 35 DEG C.
Difference lies in just do not rub up to rinse the two green steps with embodiment 3 for embodiment 4.
Embodiment 5 rubs difference lies in no fried green and just the two steps with embodiment 3.
Difference lies in just do not rub the step with embodiment 3 for embodiment 6.
Experimental example 1
Tea leaf quality is evaluated with sensory's method：Embodiment 1-7 is experimental group, application number
CN201711290965.9《The processing method of black tea》For control group.Each tea sample respectively weighs 2g, and the boiling water of 100mL is added to brew,
Then inviting 15 to have comments the tea-taster of payment for tea lattice to evaluate, with 10 points for full marks, to the color and luster, fragrance, flavour of tea into
Row scoring, is averaged, statistical result is as shown in table 1：
Table 1
| Group | Color and luster | Fragrance | Flavour | Total score |
| Embodiment 1 | 8.84 | 8.63 | 8.32 | 25.79 |
| Embodiment 2 | 8.82 | 8.60 | 8.35 | 25.77 |
| Embodiment 3 | 8.95 | 8.62 | 8.34 | 25.91 |
| Embodiment 4 | 7.85 | 7.41 | 7.51 | 22.77 |
| Embodiment 5 | 7.82 | 7.47 | 7.48 | 22.77 |
| Embodiment 6 | 7.53 | 7.32 | 7.50 | 22.35 |
| Control group | 8.25 | 8.30 | 7.66 | 24.21 |
Embodiment 1-3 is compared with embodiment 4-6, control group as can be seen from the above table, in terms of color and luster, fragrance, flavour more preferably.
Experimental example 2
The detection of main component in black tea：Embodiment 1-3 is experimental group, application number CN201410249206.8《One kind is rinsed
The processing method of green black tea》For control group, the ingredient in the water extraction of each tea sample is detected, the results are shown in Table 2：
Table 2：The relative amount of each ingredient in its water extraction of black tea
| Experimental group | Thearubigin | Theaflavin | Theabrownin | Tea polyphenols | Caffeine | Amino acid |
| Embodiment 1 | 12.12% | 2.34% | 4.78% | 12.10% | 3.10% | 0.53% |
| Embodiment 2 | 11.90% | 2.17% | 4.81% | 12.41% | 3.24% | 0.49% |
| Embodiment 3 | 12.33% | 2.30% | 5.02% | 12.34% | 3.17% | 0.51% |
| Control group | 10.32% | 1.45% | 6.17% | 15.36% | 4.21% | 0.38% |
As can be known from the above table, compared with the control group, thearubigin, theaflavin are higher, and theabrownin is relatively low for the black tea that the present invention makes,
Therefore color and luster is more bright-coloured；Tea polyphenols, caffeine content are relatively low, therefore bitter taste is lighter；Amino acid content is higher, increases tea
Delicate flavour and fragrance.
It is important to point out that, above example and experimental example are only limitted to do further technical scheme of the present invention herein
Elaboration and understanding, should not be understood as it is further to technical scheme of the present invention limited, what those skilled in the art made
The innovation and creation of non-protruding essential characteristics and marked improvement still fall within the protection category of the present invention.
Claims (8)
1. a kind of production method of black tea, which is characterized in that include the following steps：
(1) leaf picking：The fresh leaf of a bud 2-3 leaves is picked, fresh leaf requires tenderness good, complete fresh；
(2) fried green：Fresh leaf is put into pot and is constantly stir-fried, the water content of frying tealeaves is 60-70%, and leaf color is dimmed, loses
Gloss, folding stalk are continuous, green gas disappears, spreading for cooling；
(3) it just rubs：The tealeaves that fried green is crossed is put into rolling machine, 20-30min is rubbed by the way of " light-empty-light "；
(4) blueness is rinsed：The tealeaves just rubbed is added and is rinsed to blueness is rinsed in green pot, tealeaves injected volume is 15% of water weight in pot, rinses blueness
Time is 30-40s, filters, drains, and it is 50-55% to be then added to drying to water content in drying machine, then descends machine spreading for cooling；
(5) it rubs again：The tealeaves for rinsing obtained by blueness is put into rolling machine, 100- is rubbed using the mode of rubbing of " light-weight-is empty-light "
120min makes tealeaves cans；
(6) it ferments：By the tealeaves after rubbing again be put into cleaning, free from extraneous odour, ventilation, cool place fermenting cellar in ferment, air humidity protect
It holds in 80-90%, ferment 4-6h, and leaf color becomes brownish red, and fragrance appears；
(7) it dries：It by the way of gradually cooling down, is carried out using the cooling method of 0.5 DEG C/min, dryer temperature is 100-
Fermented tea is added at 120 DEG C, dryer temperature takes when being 70-80 DEG C；
(8) roasting is fragrant：The tealeaves dried is added to bamboo hand-held basketwork brazier and carries out charcoal fire roasting perfume, open fire is hidden with fine ash before roasting is fragrant, roasts
It is 110-115 DEG C to keep bamboo cage to dry top temperature when fragrant, and it is 2-3% to be dried to tealeaves water, spreading for cooling obtains black tea.
2. the production method of black tea as described in claim 1, which is characterized in that the temperature of the fried green is 50-55 DEG C, is fried
Time processed is 4-6h.
3. the production method of black tea as described in claim 1, which is characterized in that it is described it is first rub, first use the pressure of 10-15N
Power rubs 8-12min, is then not added with kneadding 4-6min, and the pressure for reusing 10-15N rubs 8-12min.
4. the production method of black tea as described in claim 1, the blueness of rinsing is that the tealeaves after just rubbing is added in warm water, is added
Pressing, which makes tealeaves sink to underwater, is soaked for a period of time.
5. rinsing blueness as claimed in claim 4, which is characterized in that the temperature of the warm water is 25-30 DEG C.
6. the production method of black tea as described in claim 1, which is characterized in that the temperature of the drying machine is 60-70 DEG C.
7. the production method of black tea as described in claim 1, which is characterized in that described answering is rubbed, and is first rubbed with the pressure of 6-10N
Then 20-25min rubs 30-35min with the pressure of 50-60N, the sky that or else pressurizes rubs 30-35min, then is rubbed with the pressure of 6-10N
20-25min。
8. the production method of black tea as described in claim 1, which is characterized in that the fermentation temperature is 30-35 DEG C.
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