CN108669250B - Processing method of composite dark tea - Google Patents
Processing method of composite dark tea Download PDFInfo
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- CN108669250B CN108669250B CN201810393591.1A CN201810393591A CN108669250B CN 108669250 B CN108669250 B CN 108669250B CN 201810393591 A CN201810393591 A CN 201810393591A CN 108669250 B CN108669250 B CN 108669250B
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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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- 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
Abstract
The invention discloses a processing method of composite dark tea, which is characterized by comprising the following steps: (1) preparing raw materials: selecting raw dark green tea as a main raw material, and adding at least one of raw black tea, raw white tea and raw green tea as an ingredient; (2) mixing and frying: mixing the prepared raw materials, adding a certain amount of water, and parching with a bottle type tea parching machine for 2-20 min; (3) pile fermentation: piling and fermenting the tea leaves while the tea leaves are hot, wherein the pile height is 0.8-1.2 m, and the fermentation time is 40-180 hours; (4) and (3) drying: piling fermented tea leaves, and drying by using a bottle type tea frying machine, wherein each pot is 80-320 jin; the inlet pot temperature is 180 ℃ and 200 ℃; taking out of the pot, keeping the temperature of the leaves at 50-60 ℃ for 0.5-3 hours; (5) aging and fine processing: the fried tea leaves are put into a warehouse for aging at normal temperature for 6-12 months, and after refining processing, the composite black tea product is obtained, has unique and long-lasting fragrance, rich and mellow taste layering sense and sweet aftertaste, and is a top grade black tea.
Description
Technical Field
The invention relates to a tea processing method, in particular to a composite black tea processing method, and belongs to the technical field of tea processing.
Background
Dark tea (dark tea) is named because the finished tea is black in appearance. The black tea belongs to one of six major tea types, belongs to post-fermented tea, and has main production areas of Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and the like. The raw materials adopted by the dark tea are coarse and old, and the dark tea is often piled up and fermented for a long time in the manufacturing process, so that the leaves are mostly dark brown.
The black tea contains rich nutrient components including protein, amino acid, saccharide, caffeine, vitamins, minerals, phospholipid, etc., and is helpful for digestion of oil, lipid reduction, weight reduction, oxidation resistance, aging resistance, blood fat reduction, blood pressure reduction, diabetes prevention and treatment, etc.
In the prior art, the tea making process of the dark tea mainly comprises four working procedures of de-enzyming, rolling, pile fermentation and drying, wherein the rolling can be divided into primary rolling, pile fermentation and secondary rolling. The black tea is generally coarse and old in raw materials, and the accumulation fermentation time is long in the manufacturing process, so that the tea leaves are oily black or black brown.
The dark tea is mainly drunk by minority people in the border area, and is also called as edge-selling tea, the dark tea is pressed into tea blocks and tea bricks, the large-leaf tea and the tender-leaf tea are usually mixed, piled and fermented to obtain the original tea with the tea fragrance overflowing, and then pressed into the tea bricks. The tea belongs to post-fermentation and deep-fermentation tea, the fermentation time is long, the flavor of the tender leaves is poor in preservation, and after the tea brick is made, the original tea flavor is difficult to fully preserve, so that the improvement of the black tea flavor is limited.
Meanwhile, the dark green tea has a relatively deep fermentation degree, so that the fermentation loss of the tender leaves is large, the comprehensive improvement of the flavor of the dark green tea is influenced, and the fermentation loss of the tender leaves also causes poor tea brick compactness and influences the storage stability of the dark green tea.
In addition, the black tea has single integral tea flavor due to the rough hair of the preparation process, and gives impression of low price and no grade, and if the integral appearance, aroma and flavor of the black tea can be improved, a novel black tea variety which is more easily favored by consumers can be provided.
Disclosure of Invention
The invention aims to overcome the defects of deep fermentation degree and single tea flavor of the black tea in the prior art, and provides a processing method of the compound black tea.
According to the processing method of the composite dark green tea, the dark green tea is selected as a basic raw material, and raw materials such as the dark green tea, the white green tea, the light green tea and the like are added to prepare the composite dark green tea, so that the flavor, the taste and the texture of the dark green tea are improved, and the preference of consumers is better met.
In order to achieve the above purpose, the invention provides the following technical scheme:
a processing method of compound dark tea comprises the following steps:
(1) preparing raw materials: the raw dark green tea is selected as a main raw material, the consumption of the raw dark green tea accounts for 30-90% of the total amount of the raw materials, at least one of the raw dark green tea, the raw white tea and the raw oolong tea is added as an ingredient, and the balance is the ingredient.
(2) Mixing and frying: mixing the prepared raw materials, adding 10-40 kg of water into 100kg of tea, softening with a bottle type tea frying machine, feeding into a leaf pot at 190-210 deg.C, and frying for 2-20 min at 55-65 deg.C.
(3) Pile fermentation: the tea leaves are subjected to pile fermentation while the tea leaves are hot, the pile height is 0.8-1.2 m, the indoor temperature is 20-35 ℃, the humidity is 55% -90%, and the fermentation time is 40-180 hours.
(4) And (3) drying: piling the fermented tea leaves, and drying the tea leaves by using a bottle type tea frying machine, wherein 80-320 jin of the tea leaves are used in each pot, and preferably 100 jin of the tea leaves is used;
parameters of the bottle type tea frying machine: the inlet pot temperature is 180 ℃ and 200 ℃; the temperature of the leaves is 50-60 ℃ when the leaves are taken out of the pot, and the time is 0.5-3 hours.
(5) Aging and fine processing: and 4, transferring the fried tea leaves in the step 4 into a warehouse, aging at normal temperature for 6-12 months, and refining to obtain the compound dark tea product.
The processing method of the dark green tea selects various raw tea as raw materials, particularly the dark green tea as a main raw material, and adds the raw black tea, the white raw tea, the green raw tea and the like as ingredients, and the raw black tea, the white raw tea, the green raw tea and the like are mixed and fried to obtain a raw tea mixed product with excellent quality. On the basis of ensuring the consumption of the raw dark green tea, different ingredients are added to adjust the tea flavor of the composite dark green tea, and the high-quality composite dark green tea is prepared by combining proper mixed frying and pile fermentation treatment and drying.
Aiming at the characteristics of the composite dark tea innovatively provided by the invention, the mixed frying, pile fermentation and drying processes are adopted, so that the characteristics of softening, fermentation and pile fermentation of the composite dark tea are ensured, and the application ingredients are properly added, so that the overall quality of the composite dark tea is excellent.
Furthermore, in the step 1, the moisture content of various raw materials is 8-15%, and the moisture content of the raw tea raw materials is preferably in the range, so that the processing treatment of the raw tea is more facilitated. The raw dark green tea is used as a main raw material and the raw black tea, the raw white tea, the raw dark green tea and the like are used as mixed raw materials, the water content of the mixed raw materials is controlled at a lower level, the quality of the raw black tea is favorably controlled, and then proper softening treatment is carried out, so that the obtained raw black tea is good in quality and meets the application requirements.
Raw materials: the raw materials for processing the dark green tea are mixed and prepared from the dark green tea (containing the dark green tea), the black raw tea (containing the black tea), the white raw tea (containing the black tea) and the oolong tea, and the dark green tea has the flavor of various traditional raw teas, and if the blending proportion is proper, the dark green tea has excellent flavor and outstanding quality.
Preferably, all the raw materials are finished raw tea newly processed in the current year. The raw tea is preferably a finished product of the newly processed tea in the current year, the tea fragrance of the new tea in the current year is rich, the loss of nutritional ingredients is less, and the quality of the tea prepared by mixing is higher.
Further, step 1, raw material preparation: the following scheme is preferably selected for the matching relationship of the raw dark green tea and other raw tea raw materials:
raw dark green tea (containing dark green tea) + raw black tea (containing black tea);
or, raw dark green tea (containing dark green tea) + raw white tea (containing black tea);
or, raw dark green tea (containing dark green tea) + raw green tea (containing oolong tea);
or, raw dark green tea (containing dark green tea), raw black tea (containing black tea) and raw white tea (containing black tea);
or, raw dark green tea (containing dark green tea), raw black tea (containing black tea) and raw oolong tea (containing oolong tea);
or, the raw dark green tea (containing dark green tea), the raw black tea (containing black tea), the raw white tea (containing black tea) and the raw oolong tea (containing oolong tea).
Respectively shows that the raw tea materials are combined, preferably the raw dark green tea accounts for 30-80% of the total amount of the raw materials.
Preferably, in step 1, raw material preparation: the raw tea comprises 30-90% of raw dark green tea (containing dark green tea), 10-60% of raw black tea (containing black tea), 10-50% of white raw black tea (containing black tea) and 10-60% of raw oolong tea (containing oolong tea), wherein the total amount of the raw dark green tea is 100%, and the above proportions are in percentage by weight.
Further, step 2, mixing the prepared raw materials, adding 10-30 kg of water into every 100kg of tea, and softening the tea by using a bottle type tea frying machine, wherein the temperature of a tea feeding pot is 195-205 ℃.
When the bottle type tea frying machine is adopted to perform primary tea softening, the bottle type tea frying machine is preheated to about 200 ℃ in advance, so that better rapid softening can be performed when the primary tea is fed into the machine to be fried, and the primary tea is prevented from being damaged by slow temperature rise. The leaf inlet pot temperature and the inlet pot temperature both refer to the temperature state reached by preheating of the bottle type tea frying machine.
Preferably, in the step 2, the stir-frying is carried out for 2-10 min, and the leaf temperature is controlled to be 58-62 ℃.
Further, step 3, the roasted leaves are uniformly soft after being hydrated, and the tea leaves are subjected to pile fermentation while the tea leaves are hot, wherein the pile height is 0.8-1.2 m, the indoor temperature is 22-32 ℃, and the humidity is 60% -90%.
Preferably, step 3, the fermentation time is 48-168 hours.
Further, step 4, drying: piling the fermented tea leaves, and drying the tea leaves by using a bottle type tea frying machine, wherein each pot contains 100 jin of tea leaves;
parameters of the bottle type tea frying machine:
inlet pot temperature: 180-190 ℃; leaf temperature when taking out of the pot: 52-58 ℃, preferably 53-57 ℃, time: 1-2.5 hours.
Preferably, water is added in a proper amount during the tea frying process of the bottle type tea frying machine, so that the moisture content of the tea leaves is kept stable.
Further, in step 5, aging and finishing: and (4) aging the fried black tea in a warehouse at the temperature of 10-28 ℃ for 6-12 months to obtain the compound black tea product.
Preferably, in step 5, the normal temperature is 15-25 ℃.
Further, step 5, the aged black tea is finely processed into composite finished black tea in various shapes such as cake shape, button shape, square shape, round shape and the like, and the composite finished black tea can be processed into composite finished black tea in various shapes according to the requirements of customers, has unique and long fragrance, rich taste layering, mellow and sweet aftertaste, and orange and bright soup color, is a top grade product in the black tea, and can meet the requirements of consumers.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention relates to a processing method of composite dark green tea, which selects dark green tea as a main raw material, the dosage of the dark green tea accounts for 30-90% of the total amount of the raw material, at least one of the dark green tea, the white green tea and the dark green tea is added as an ingredient, and the rest is the ingredient. The raw materials are compound, so that various tea leaves and aroma, taste and layering are integrated, and the problems of single taste, no aroma or unobtrusive aroma of the existing black tea are solved.
2. According to the mixed stir-frying and pile fermentation, the traditional dark tea process and the modern pile fermentation are combined, and the stir-fried tea leaves are put into a warehouse for being aged for 6-12 months at normal temperature, so that the dark tea product has the flavor of the traditional dark tea, also meets the consumption concept of modern people, and can meet the requirements of different consumers on high-grade dark tea products.
3. The composite black tea prepared by the method is finished into composite finished black tea in various shapes such as cake shape, button shape, square shape, round shape and the like after being aged, has unique and long-lasting fragrance, rich taste layering, mellow and sweet taste and orange and bright liquor color, is a top grade in the black tea, and is a novel black tea variety which is more in line with the favor of modern consumers.
Detailed Description
The raw tea is also called as the raw strip, and the product of the primary processing of the fresh leaves is called as the raw tea, the quality characteristics of which are basically formed and can be drunk. The raw material tea of the light tea, the black tea and the green tea is also called as raw tea, and is respectively called as black raw tea, green raw tea and green raw tea. Raw dark green tea, no compressed dark green tea.
The present invention will be described in further detail with reference to test examples and specific embodiments. It should be understood that the scope of the above-described subject matter is not limited to the following examples, and any techniques implemented based on the disclosure of the present invention are within the scope of the present invention. The percentages of materials specifically described for the present invention are typically weight percentages.
< example 1>
Composite dark tea
(1) Preparing raw materials: the finished raw tea newly processed in the current year is selected as a raw material, 60% of the raw dark green tea (containing the dark green tea) and 40% of the raw tea (containing the black tea) are mixed according to the weight percentage to be used as the raw material, and the water content of the raw tea is 13%.
(2) Mixing and frying: softening with a bottle type tea frying machine, feeding into a tea pot at 200 deg.C, adding 14kg water per 100kg tea, and frying for 8min with the temperature of tea controlled at 60 + -2 deg.C; the parched leaves have uniform water content and are soft.
(3) Pile fermentation: the tea leaves are subjected to pile fermentation while the tea leaves are hot, the pile height is 1 +/-0.2 m, the indoor temperature is 27 +/-3 ℃, and the humidity is 75% +/-10%. Fermenting for 72 hours.
(4) And (3) drying: after pile fermentation is finished, pile fermentation (tea) leaves are carried out by a bottle type tea frying machine, each pot is about 150 jin, the temperature of an imported pot is as follows: 180 ℃; leaf temperature when taking out of the pot: adding water at 55 + -2 deg.C to prevent tea from deforming due to excessive water loss, and parching for 1.5 hr.
(5) Aging and fine processing: after being fried, the mixture is stored in a warehouse at normal temperature for 8 months and then is finely processed into a cake-shaped composite dark tea product.
< example 2>
Composite dark tea
(1) Preparing raw materials: the finished raw tea newly processed in the current year is selected as a raw material, 90% of the raw dark green tea (containing the dark green tea) and 10% of the raw white tea (containing the black tea) are mixed according to the weight percentage to be used as the raw material, and the water content of the raw tea is 14%.
(2) Mixing and frying: softening with a bottle type tea frying machine, feeding into a tea pot at 200 deg.C, adding 10kg water per 100kg tea, and frying for 5min with the temperature of tea controlled at 60 + -2 deg.C; the parched leaves have uniform water content and are soft.
(3) Pile fermentation: and (3) carrying out pile fermentation on the hot tea leaves, wherein the pile height is 1 +/-0.2 m, the indoor temperature is 26 +/-1 ℃, the humidity is 75% +/-15, and the tea leaves are fermented for 120 hours.
(4) And (3) drying: the tea leaves are roasted by a bottle type tea frying machine, the fermented leaves are piled up by 100 jin in each pot, the temperature of the inlet pot is 185 ℃, the temperature of the leaves when the leaves are taken out of the pot is 55 +/-2 ℃, water is added according to the amount, and the time is 1 hour.
(5) Aging and fine processing: after being fried and stored in a warehouse at normal temperature for 12 months, the composite dark tea is finished after finish machining, and can be processed into composite finished dark tea with various shapes such as cake shape, button shape, square shape, round shape and the like according to the requirements of customers.
< example 3>
Composite dark tea
(1) Preparing raw materials: the finished raw tea newly processed in the current year is selected as a raw material, and 70% of the raw dark green tea (containing the dark green tea) and 30% of the raw dark green tea (containing the oolong tea) are mixed according to the weight percentage to be used as the raw material.
(2) Mixing and frying: mixing the above tea leaves, softening with a bottle type tea frying machine, feeding into a tea pot at 200 deg.C, adding water 30kg per 100kg tea, and frying for 10min with leaf temperature controlled at 60 + -2 deg.C; the parched leaves have uniform water content and are soft.
(3) Pile fermentation: the tea leaves are fermented in pile fermentation at the hot temperature, the pile height is 0.95-1.1 m, the indoor temperature is 27 +/-5 ℃, the humidity is 75% +/-10%, and the fermentation time is 48 hours.
(4) And (3) drying: using a bottle type tea frying machine to carry out fermentation, wherein 300 jin of fermentation leaves are piled in each pot, and the temperature of an imported pot is as follows: 190 ℃; when the tea leaves are taken out of the pot, the temperature of the tea leaves is 55 +/-2 ℃, and water is added according to the amount for 2.5 hours.
(5) Aging and fine processing: after being fried, the tea is stored in a warehouse at normal temperature for 6 months, and then is finished into a round composite dark tea product.
< example 4>
Composite dark tea
(1) Preparing raw materials: the finished raw tea newly processed in the current year is selected as a raw material, and 50% of raw dark green tea (containing dark green tea), 30% of raw black tea (containing black tea) and 20% of raw white tea (containing black tea) are mixed according to weight percentage to be used as the raw material.
(2) Mixing and frying: mixing the above tea leaves according to a formula ratio, softening with a bottle type tea frying machine, feeding into a tea pot at 200 deg.C, adding 10kg water per 100kg tea, and frying for 3min with the leaf temperature controlled at 60 + -2 deg.C; the parched leaves have uniform water content and are soft.
(3) Pile fermentation: the tea leaves are subjected to pile fermentation while the tea leaves are hot, the pile height is 1 +/-0.2 m, the indoor temperature is 27 +/-5 ℃, the humidity is 75% +/-5%, and the tea leaves are fermented for 168 hours.
(4) And (3) drying: the tea leaves are piled up by a bottle type tea frying machine at about 180 jin per pot, the temperature of an inlet pot is 180-190 ℃, the temperature of the leaves is 55 +/-2 ℃ when the leaves are taken out of the pot, and water is added in an appropriate amount for 2 hours.
(5) Aging and fine processing: after being fried, the tea is stored in a warehouse at normal temperature for 9 months, and then is finished into a square composite dark tea product.
< example 5>
Composite dark tea
(1) Preparing raw materials: mixing 45% of raw dark green tea (containing dark green tea), 25% of raw black tea (containing black tea) and 30% of raw oolong tea according to the weight percentage to obtain raw materials.
(2) Mixing and frying: mixing the above tea leaves according to a formula ratio, softening with a bottle type tea frying machine, feeding into a tea pot at 200 deg.C, adding 15kg water per 100kg tea, frying for 6min, and controlling the leaf temperature at 60 + -2 deg.C; the parched leaves have uniform water content and are soft.
(3) Pile fermentation: the tea leaves are subjected to pile fermentation while the tea leaves are hot, the pile height is 1 +/-0.2 m, the indoor temperature is 27 +/-5 ℃, and the humidity is 75% +/-15. Fermenting for 72 hours.
(4) And (3) drying: using a bottle type tea frying machine to carry out fermentation of about 100 jin per pot, and keeping the temperature of an imported pot: 180 ℃; leaf temperature when taking out of the pot: adding water at 55 + -2 deg.C for 2 hr.
(5) Aging and fine processing: after being fried, the tea is stored in a warehouse at normal temperature for 10 months, and then the tea is finished into a button type composite black tea product.
< example 6>
Composite dark tea
(1) Preparing raw materials: selecting a finished product of raw tea newly processed in the current year as a raw material, and mixing 30% of raw dark green tea (containing dark green tea), 20% of raw black tea (containing black tea), 30% of raw white tea (containing black tea) and 20% of raw oolong tea according to weight percentage.
(2) Mixing and frying: mixing the above tea leaves according to a formula ratio, softening with a bottle type tea frying machine, feeding into a tea pot at 200 deg.C, adding 15kg water per 100kg tea, frying for 7min, and controlling the leaf temperature at 60 + -2 deg.C; the parched leaves have uniform water content and are soft.
(3) Pile fermentation: and (3) carrying out pile fermentation on the hot tea leaves, wherein the pile height is 1 +/-0.2 m, the indoor temperature is 27 +/-5 ℃, the humidity is 75% +/-15, and the tea leaves are fermented for 72 hours.
(4) And (3) drying: using a bottle type tea frying machine to carry out fermentation on the leaves about 150 jin per pot, and keeping the temperature of an inlet pot at 180 ℃; leaf temperature when taking out of the pot: water is added at the temperature of 55 +/-2 ℃ for 1.5 hours.
(5) Aging and fine processing: after being fried, the tea is stored in a warehouse at normal temperature for 8 months, and then is finished into a round cake-shaped composite dark tea product.
< comparative example 1>
Black tea 1 prepared by traditional process
(1) De-enzyming: the picked dark tea raw materials are transferred to a large-caliber pan (the caliber is 90 cm), the tilt angle of the pan is 30 degrees, the dark tea raw materials are quickly fried at high temperature, the pan temperature is 300-320 ℃, and the leaf feeding amount per pan is 5 kg. After the fresh leaves are put into the pot, the fresh leaves are immediately evenly stirred and quickly fried for about 2 minutes. And (4) completing the enzyme deactivation when the tea leaves are soft and sticky, turn dark green and dull, eliminate the green grass smell and show the fragrance.
(2) Initial kneading: and transferring the tea leaves after the fixation into a rolling machine, rolling for 15 minutes at 40r/min, forming young leaves into strips, and forming coarse old leaves into wrinkles and folds.
(3) Pile fermentation: immediately piling the tea blanks after the tea blanks are primarily kneaded into tea piles with the height of 1.0-1.2 meters, covering wet cloth, preserving heat and moisture, piling for 72 hours, turning the tea piles once every 24 hours, generating water drops on the surfaces of the tea blanks, changing the leaf color from dark green to yellow brown, having vinasse gas or sour and hot smell, heating when hands stretch into the tea piles, reducing the viscosity of tea balls, and scattering when the hands stretch into the tea piles.
(4) Re-kneading: and deblocking the pile-fermented dark tea blank, then re-kneading the tea blank on a machine for 6 minutes under a slightly lower pressure than the initial kneading, then deblocking the tea blank off the machine, and drying.
(5) Baking: baking the kneaded tea blank with pine firewood, layering and accumulating wet blanks, drying once to obtain black tea with oil black and loose tobacco fragrance, and annealing when the tea blank is dried to seven-eight times.
(6) Naturally airing: and placing the tea blank in a shady and ventilated place, naturally drying after 15 days, and finely processing to obtain the black tea brick.
< comparative example 2>
Preparation of dark tea 2 by traditional process
(1) Picking fresh black tea leaves, deactivating enzyme at high temperature in a frying pan, rolling and frying the fresh tea leaves in the frying pan, wherein the temperature of the frying pan is controlled at 320 +/-20 ℃ for 3-5 min.
(2) Rolling: after the fixation is finished, the tea leaves are transferred to a rolling machine and are rolled for 10 minutes at the rotating speed of 25 r/min.
(3) Fermentation: the tea leaves are kept warm for 15 minutes in a stewing pot at the temperature of 60 ℃.
(4) Pile fermentation: piling and fermenting the tea leaves while the tea leaves are hot, wherein the pile height is 1 +/-0.2 m, the indoor temperature is 27 +/-5 ℃, the humidity is 75% +/-15, and the fermentation is carried out for 72 hours.
(5) Molding: after pile fermentation is finished, properly drying the tea leaves until the moisture content is 25-32%, then processing the tea leaves into a round cake shape, and naturally drying the round cake shape to obtain the black tea product.
< test 1>
Measurement of sample tea ingredients
The composite dark tea prepared in the above examples and comparative examples was subjected to comparative analysis and evaluation. The dark tea prepared by the embodiment of the invention has the mixed flavor of various raw tea, after the dark tea is processed and formed, the overall density is high, the storage stability is good, the dark tea is not easy to be affected with damp and go moldy, and particularly the overall flavor of the dark tea is integrated with the characteristics of other raw tea raw materials, so that the texture grade of the dark tea is greatly improved, and the dark tea has high-grade texture. Comparative example 1 the overall performance of the quality of the dark tea prepared by the traditional dark tea processing technology is general, the density of the brick tea is not high, and the expected storage stability is general. Comparative example 2 the processes of green removing and rolling of the dark tea are both traditional processes, the overall performance of the dark tea is general, and the flavor has no particularly outstanding performance advantages.
The main components of the tea in the sample tea are measured, including the contents of amino acid, caffeine, water extract, catechin, theaflavin and the like, and GB/T8304, GB/T8305, SB/T10157, GB/T8312, GB/T8313, GB/T8314 and the like are respectively used for testing, and the results obtained by the tests are shown in the following table (unit%).
TABLE 1 detection analysis of Black tea ingredients
According to the test and analysis results of the components in the black tea, the processing method of the compound black tea can improve the content of amino acid and water extract in the black tea to a certain extent, can expect the pure and pure aroma of the black tea with flower fragrance and the strong and mellow and sweet taste, greatly changes the aroma and the taste of the black tea, and provides a new special black tea product.
< test 2>
Evaluation of Black tea
The evaluation scores of the black tea products prepared in the examples and the comparative examples are carried out according to the Chinese standard GB/T23776-2009 tea sensory evaluation method A5 black tea (loose tea) quality evaluation and each quality factor evaluation table.
The evaluation was divided into five categories, namely, appearance (a), soup color (b), aroma (c), flavor (d), and leaf bottom (e). The specific scoring rules are as follows:
1. appearance (20%): the dried tea has color and luster and is long-lasting. Rich or strong knot, obvious hair, beautiful shape, oily color, uniformity and good cleanness, and the feed is divided into 90 to 99 minutes. Secondly, the knot is strong or tight and has a small number, and the color and the uniformity are good, and the score is 80 to 89. Finally, strong or compact or coarse, even and even, the score is 70-79.
2. See soup color (15%): the red, orange, yellow, bright and the like are the best, and the given score is 90-99. The second time, the red, orange-yellow, and bright are given in 80-89 points. Dark red, dark yellow or yellow-green, under-bright or turbid, the score is 70-79.
3. Smelling the fragrance (25%): pure fragrance, no foreign odor, and refreshing fragrance, with optimal distribution of 90-99. Has sweet bouquet and no foreign odor, and is given by 80-89 points. It is pure, and is divided into 70-79 portions.
4. The taste of the product (30%): the alcohol and the sweet taste are better, and the dispensing point is 90 to 99. Is thicker and gives 80-89 minutes. And 70-79 min of still alcohol.
5. Leaf bottom (10%): tender, soft and multiple-bud, bright and uniform, and the distribution is 90-99 minutes. The fresh, tender, even and slightly bud, bright, even and uniform, the given score is 80-89. Soft, clear and not even, the score is 70-79.
The sensory evaluation scoring results for the dark tea products prepared in each example and comparative example were as follows:
TABLE 2 evaluation results of the perception of dark tea
As can be seen from the scoring results of each example and comparative example, the black tea product prepared by the embodiment of the invention has relatively high sensory evaluation score, mainly shows multiple aspects of appearance, aroma, liquor color and the like, particularly has obvious improvement on liquor color, aroma and taste, has unique and long-lasting aroma, rich taste layering, mellow and sweet aftertaste, and has orange and bright liquor color.
The invention not only simply and comprehensively applies various raw tea raw materials to the black tea, but also forms the novel composite black tea by fermenting and processing the raw tea raw materials, so that the comprehensive quality of the processed composite black tea in the aspects of aroma, flavor, taste, mouthfeel and the like is comprehensively improved, and the composite black tea is a brand new special black tea product, not only has the traditional flavor and quality of the black tea, but also has the charm and the layering sense of the added raw materials, the aroma is greatly improved, and the taste is greatly improved.
< test 3>
Random blind comment
The dark tea prepared in the examples and the comparative examples were subjected to random blind evaluation, and the evaluation items included: fragrance (A), liquor color (B) and tea liquor taste (C). And randomly inviting 25 tea enthusiasts in the comparison process, performing blind scoring, wherein each dimension is full of 10 points and the lowest dimension is 5 points, and the average value of scoring results is obtained to research the significance of multiple fermentations on the improvement value of the integral flavor and taste of the composite black tea. The evaluation results were as follows:
TABLE 3 composite Black tea Blind evaluation results
| Fragrance | Color of soup | Taste of the product | |
| Example 1 | 9.1±0.4 | 9.2±0 | 9.5±0.3 |
| Example 2 | 9.4±0.2 | 9±0.6 | 9.3±0.5 |
| Example 3 | 8.9±0.6 | 9.3±0.1 | 9.3±0.5 |
| Example 4 | 9.6±0.2 | 8.9±0.4 | 9.6±0.2 |
| Example 5 | 9.5±0.2 | 9.0±0.1 | 9.5±0.3 |
| Example 6 | 9.2±0.1 | 9.4±0.3 | 9.4±0.1 |
| Comparative example 1 | 8.1±0.6 | 8.6±0.7 | 8.3±0.2 |
| Comparative example 2 | 8.2±0.1 | 7.7±0.3 | 8.6±0.6 |
The random blind evaluation result is consistent with the sensory evaluation result of the dark tea, and the results show that the composite dark tea has greater advantages in the aspects of tea color, aroma, liquor color, taste and mouthfeel and the like and is more favored by consumers compared with the traditional dark tea product. The composite black tea integrates various raw tea raw materials to form unique flavor, has pleasant texture, and has the color of tea soup well optimized and improved. The tea soup of the comparative example 1 has better color, but the dry tea has slightly lower color and fragrance, while the tea soup of the comparative example 2 has better taste, but the tea soup is turbid and has poor texture. Therefore, the composite black tea dry tea has unique and long-lasting fragrance, rich and mellow taste layering sense and sweet aftertaste, and has orange and bright liquor color, is the top grade of the black tea, and is an excellent novel black tea product overall.
Claims (8)
1. The processing method of the compound dark tea is characterized by comprising the following steps:
(1) preparing raw materials: selecting raw dark green tea as a main raw material, wherein the consumption of the raw dark green tea accounts for 30-90% of the total amount of the raw materials, adding at least one of the raw dark green tea and the raw dark green tea as an ingredient, and taking the rest as the ingredient;
(2) mixing and frying: mixing the prepared raw materials, adding 10-40 kg of water into 100kg of tea, parching with a bottle type tea parching machine to soften, parching at 190-210 deg.C for 2-20 min, and controlling leaf temperature to 55-65 deg.C;
(3) pile fermentation: piling and fermenting the tea leaves while the tea leaves are hot, wherein the pile height is 0.8-1.2 m, the indoor temperature is 20-35 ℃, the humidity is 55% -90%, and the fermentation time is 40-180 hours;
(4) and (3) drying: piling fermented tea leaves, and drying by using a bottle type tea frying machine, wherein each pot is 80-320 jin;
parameters of the bottle type tea frying machine: the inlet pot temperature is 180 ℃ and 200 ℃; taking out of the pot, keeping the temperature of the leaves at 50-60 ℃ for 0.5-3 hours;
(5) aging and fine processing: transferring the fried tea leaves in the step (4) into a warehouse, aging at normal temperature for 6-12 months, and refining to obtain a compound dark tea product;
the raw tea is also called as the wool top, and the product of the primary processing of the fresh leaves is called as the raw tea;
raw dark green tea, no compressed dark green tea.
2. The processing method of the compound dark tea as claimed in claim 1, wherein in the step (1), the moisture content of each raw material is 8-15%.
3. The processing method of composite dark tea as claimed in claim 1, wherein in the step (2), the prepared raw materials are mixed and softened by a bottle type tea frying machine, the temperature of the tea feeding pot is 195-205 ℃, and 10-30 kg of water is added to each 100kg of tea.
4. The processing method of the compound dark tea as claimed in claim 1, wherein in the step (2), the frying is carried out for 2-10 min, and the leaf temperature is controlled to be 58-62 ℃.
5. The processing method of the compound dark tea as claimed in claim 1, wherein in the step (3), the parched tea leaves are uniformly soft with water, and are subjected to pile fermentation while hot, wherein the pile height is 0.8-1.2 m, the indoor temperature is 22-32 ℃, and the humidity is 60% -90%.
6. The processing method of the compound dark tea as claimed in claim 1, wherein the step (4) of drying: piling the fermented tea leaves, and drying the tea leaves by using a bottle type tea frying machine, wherein each pot contains 100 jin of tea leaves;
parameters of the bottle type tea frying machine:
inlet pot temperature: 180-190 ℃; leaf temperature when taking out of the pot: 52-58 ℃, time: 1-2.5 hours.
7. The processing method of the composite dark tea as claimed in claim 1, wherein in the step (5), the aging and finishing: aging at 10-28 deg.C for 6-12 months, and refining to obtain composite black tea product.
8. The processing method of composite dark tea as claimed in claim 1, wherein in the step (5), the aged dark tea is finished into cake-shaped, button-shaped, square or round composite finished dark tea.
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