CN108782798A - A kind of processing method of semi-fermented tea - Google Patents
A kind of processing method of semi-fermented tea Download PDFInfo
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- CN108782798A CN108782798A CN201810634790.7A CN201810634790A CN108782798A CN 108782798 A CN108782798 A CN 108782798A CN 201810634790 A CN201810634790 A CN 201810634790A CN 108782798 A CN108782798 A CN 108782798A
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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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- 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
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Abstract
The present invention relates to tea processing technical fields, and in particular to a kind of processing method of semi-fermented tea.It is green by spreading out, dark brownish green freezing, control fermentation, primary drying, shaping, 6 processing technologys of Titian, with simple bud, one bud, one leaf, one bud, two or three leaf or three or four leaf tea blueness of a bud are to process raw material, raw material is placed in freezing 12h or more in -25 DEG C or so of refrigerating chamber, pass through cryogenic freezing, make Free water in tealeaves institutional framework, in conjunction with water freezing, it is solid using water-setting, the principle that volume becomes larger, destroy dark brownish green cell tissue structure, keep tea juice exposed, tea polyphenols substance is in contact with oxidases substance, enzymatic oxidation effect occurs, the taste and flavor of sample tea is effectively improved while reducing finished tea bitter taste, so that processing sample tea greater homogeneity；Meanwhile cryogenic conditions can effectively reduce most of enzymatic activity in fresh leaf, convenient for control attenuation degree, so that tea leaf fermentation is better while reducing later stage fermentation difficulty.
Description
Technical field
The present invention relates to tea processing technical fields, and in particular to a kind of processing method of semi-fermented tea.
Background technology
Chinese tea culture is of long standing and well established, is that Chinese history passes on indispensable component part.China is Chan Cha big countries, and
78% or more of Chinese tea producing region is all green tea and black tea producing region, and Fujian tea (Fujian tea), kind are abundant, manufacture craft
It is exquisite, be all the crystallization of Chinese tea culture in thousand.Hok-lo's nature, which are liked ardently, has tea, have investigated it is wide in variety, it is very characteristic
Local tea variety：Frost semi-fermented tea, clovershrub, Jin Junmei, Lapsang souchong, too grand-mother's acupuncture needle, jasmine tea, each kind have
Oneself unique charm.Fujian tea either in production tea quantity, Famous High-quality Tea accounting and local tea variety diversity, mouthfeel level it is rich
Richness is all unshakable in the status of Chinese tea industry.
The processing of semi-fermented tea, mainly oolong tea at present are divided into the north of Fujian Province oolong tea (using clovershrub as generation in Fujian Province
Table) and the south of Fujian Province oolong tea (using Iron Guanyin as representative).The oolong tea tea tree in fujian tea area is numerous in variety, originates in the tea tree in the south of Fujian Province
Kind there are about 40~50 kinds, respectively Iron Guanyin, yellow denier (also known as gold osmanthus), this mountain, eriocheir sinensis, plum account for, Oolong Oolong, Buddhist
Hand (also known as citron), short-foot oolong, Chinese cassia tree, bright red, white tea, section's mountain kind, early oolong, early Room orchid, dish green onion, rugged kind, it is white sample, red
Sample, red English, hair monkey, still monkey kind, white hair monkey, plum account for young, thick leaf kind, young kind fragrant, os osseum kind, drawn grain are lucky, perpendicular oolong, stretch rattan crow,
Strange blue, strange blue, the strange orchid of the leaf of bamboo in gold face of Bai Taoren, black peach kernel, Bai Qilan, Huang Qilan, Chi Qilan, the green heart, QINGXINWULONG, Chishui are white
Tree peony, good fortune ridge white peony, big level ground slender lobule, Mo Xiang, almond tea, slow strange blue, other the south of Fujian Provinces Cha Qu oolong tea：Narcissus, fingered citron, section
The strange orchid of denier, white bud, orange osmanthus, golden kwan-yin, yellow kwan-yin, phoenix Dan Cong, the Eight Immortals, almond, orange osmanthus, golden kwan-yin；The north of Fujian Province tea area tea tree product
Kind：Wuyi Mountain is enriched by tealeaves germ plasm resource, and being known as " tea tree breed kingdom " by expert has clovershrub, Wuyi narcissus, Chinese cassia tree, stone
It is breast, the tongue of sparrow, The Iron Buddha, Cold boiled chicken hat, water cockchafer, goblin's half a day, perfume at the age of one hundred years old, white peony, gold osmanthus, gold key, the Big Dipper, white winter daphne, short
Hundreds of kind and the name fir such as foot oolong, very blue, plum accounts for, yellow kwan-yin, Autumn Gold ".
Oolong tea, also referred to as green tea, semi-fermented tea, is gained the name with the founder of this tea.It is in several big teas in China, unique
The tealeaves category of bright characteristics.Oolong tea combines the preparation method of green tea, tea, quality therebetween, existing black tea it is dense fresh
Taste, and have the delicate fragrance of green tea fragrant, so there is the good reputation of " greenery red margination ".Tooth cheek lasting after drink, aftertaste are sweet fresh.The medicine of oolong tea
With effect, it is main it is prominent reduce fat, defatting beauty etc..But existing semi-fermented tea has the disadvantage that：1) due to must
Must be with face leaf be opened, using the tender shoots of dark brownish green non-tea, traditional handicraft cannot remove bitter flavour completely；2) it in the prior art, uses
High temperature measure carries out tea green-keeping, not perfect due to temperature control technology, can not thoroughly destroy fresh leaf enzymatic activity, make it in air
Excessively oxidation reduces tealeaves flavor；3) traditional semi-fermented tea water-removing process selects the mode of high temperature fried green to carry out mostly, fried green mistake
Tealeaves is constantly rubbed in journey, is destroyed tea cell wall, so that blade face Determination of Chlorophyll or other substances is largely revealed in tealeaves appearance, change
Become chlorophyll existence form, still, existing fried green technology can not comprehensive destruction tea cell wall, or destroy unevenness
Even, some positions have been destroyed excessively, and some positions are not corrupted to also, cause tea leaf quality height irregular；4) traditional
High-temperature fixation mode established very solid foundation to tea green-keeping technology, cause thinking of the people to tea green-keeping technology
Qualitative, i.e., tea green-keeping selects high-temperature fixation mode, and causing part for the innovation of tea processing technology hinders.
Further, since the objective factors such as cold spell in later spring, dark brownish green harvesting flood peak period, cause to have when tealeaves freeze injury, deterioration
Occur, causes economic loss, the technical program to can be used as emergent processing technology scheme when the above situation occurs, and at -25 DEG C
Under the conditions of the environment of left and right, the dark brownish green theory holding time can extend without limitation.
Invention content
To solve the above-mentioned problems, the present invention provides a kind of processing methods of semi-fermented tea.
It is achieved through the following technical solutions when of the invention：
A kind of processing method of semi-fermented tea, includes the following steps：
A, booth is green：It is green to collect simple bud, one leaf of a bud, two or three leaf of a bud or a bud three or four leaf tea, spread respectively in aperture≤
In the bamboo sieve of 0.5cm, 2~3cm of thickness is spread, is placed at shady and cool ventilation and carries out spreading out green processing；
B, dark brownish green freezing：Will booth it is green after dark brownish green be placed in -23~-27 DEG C of refrigerating chamber that carry out alternating temperature cold together with bamboo sieve
Jelly processing, cooling time >=12h；
C, control fermentation：It waits for sieving together with bamboo after dark brownish green freezing and be taken out dark brownish green from refrigerating chamber, be placed in the nothing of ventilation
Quick-thawing in bacterium toilet, 28~32 DEG C of thaw point, allow it is dark brownish green slowly ferment in course of defrosting, detection fermentation in it is dark brownish green
Polyphenols content；
D, primary drying：When dark brownish green Polyphenols content is between 12~15%, terminates to thaw, microwave is placed in by dark brownish green
In dryer, so that dark brownish green temperture of leaves is rapidly heated to 80 DEG C or more, take out immediately, is quickly trembled in 27~30 DEG C of ventilation greenhouse
It dissipates, then is placed in 85~90 DEG C of hot air type drier and is dried to water content of tea 55~65%；
E, shaping：Different formative technologies are taken to be processed into flat, curl shape, bar shaped or granulated by dark brownish green after primary drying
Tealeaves；
F, Titian：It waits for taking out after tealeaves shaping, the fast jitter in 25~27 DEG C of ventilation greenhouse is cooled to room
Temperature, then be placed in 80~85 DEG C of hot air type drier and be dried to water content of tea≤5%, finished product semi-fermented tea wraps while hot
Dress.
Preferably, in step (a), the green method in dark brownish green booth is as follows：
With the dark brownish green of damage, green time 0h is spread out；
Simple bud or one leaf tea of a bud are green, spread out green 6~18h of the time；
One bud, two or three leaf or three or four leaf tea of a bud are green, spread out green 2~5h of the time.
Preferably, in step (b), the alternating temperature freezing method is as follows：
It is 0 DEG C to regulate and control refrigerating chamber initial temperature, and -5 DEG C of rate of temperature fall/h waits for that temperature is down to target temperature time control refrigerating chamber
Temperature is invariable, cooling time >=12h.
Preferably, in step (c), the dark brownish green Polyphenols detection method of content is as follows：
In dark brownish green course of defrosting, 3g fermented teas are randomly selected per 1h, totally 3 groups, tea leaf polyphenols class in every group is detected and contains
Amount, and average value is calculated, when tea leaf polyphenols class content average value is between 12~15%, terminate fermentation.
Preferably, in step (d), 130~135 DEG C of the microwave temperature, control the dark brownish green blade heating-up time be 10~
15s。
Preferably, in step (e), the tealeaves shaping method is as follows：
Flat：By after primary drying simple bud or one leaf tea blueness of a bud pour into carding machine, 240~245 DEG C of manage bar temperature,
Carding machine 250~280r/min of amplitude, 1~2min of manage bar time, lower machine cool down 30~40min；It is 140 to adjust manage bar temperature again
~150 DEG C, carding machine 130~140r/min of amplitude, 3~5min of frying add 15~20s of stick appearance；
Curl shape, bar shaped：By after primary drying one leaf of a bud or three or four leaf tea blueness of a bud pour into rolling machine, pneumatics is rubbed
Twist 5~7min, 10~15min is twisted in light kneadding, middle kneadding twist 3~5min, then light kneadding twist 10~12min, pneumatics rubs 3~
5min, until dark brownish green rolled twig rate is 83~85% or so machines at present, it is in bar shaped or curl shape；Then at 130 DEG C of hot-air seasonings to containing
Water is 8~11%；
Granulated：Two three-leaf tea blueness of a bud after primary drying is poured into rolling machine, soft 10~15min, then is transferred to
In the dual-pot curved pekoe roasting machine that 80~100 DEG C of pot temperature, leaf 6~7kg of amount is thrown, the regulation and control amplitude of oscillation is 90~100 times/min, dry appearance 40~
45min, spreading for cooling of cooking is to room temperature；
Take two after spreading for cooling to room temperature pots it is dark brownish green merge into one pot, continue dry appearance, time 50 in dual-pot curved pekoe roasting machine
~60min, 60~80 DEG C of temperature, 85~90 times/min of the amplitude of oscillation cook and screen out powder, spreading for cooling to room temperature.
The beneficial effects of the invention are as follows：
1, compared with prior art, the present invention reforms tea green-keeping technology completely, with simple bud, one leaf of a bud, a bud two or three
Leaf or three or four leaf tea blueness of a bud are to process raw material, and raw material are placed in freezing 12h or more in -25 DEG C or so of refrigerating chamber, by low
Temperature freezing makes Free water in tealeaves institutional framework, in conjunction with water freezing, and, principle that volume become larger solid using water-setting is destroyed dark brownish green thin
Born of the same parents' institutional framework keeps tea juice exposed, and tea polyphenols substance is in contact with oxidases substance, and enzymatic oxidation effect occurs, is subtracting
The taste and flavor of sample tea is effectively improved while few finished tea bitter taste so that process sample tea greater homogeneity；Together
When, cryogenic conditions can effectively reduce most of enzymatic activity in fresh leaf, convenient for control attenuation degree, reduce later stage fermentation difficulty
While so that tea leaf fermentation is better；The present invention can be used as the emergent processing technology side of cold spell in later spring, tea processing flood peak period
Case.
2, the present invention replaces original tea leaf fermentation mode, moment to add the polyphenol for surveying fermented tea using Rapid Fermentation mode
Class content, avoids yeast-bitten, and tealeaves flavor and quality is effectively ensured；
3, the present invention can be used as the emergent processing technology scheme of cold spell in later spring, tea processing flood peak period.
Specific implementation mode
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It include not only the content showed in embodiment.
Embodiment 1
A kind of processing method of flat semi-fermented tea is present embodiments provided, detailed process is as follows：
A, booth is green：Collection simple bud is dark brownish green, spreads in the bamboo sieve of aperture 0.5cm, spreads thickness 2cm, be placed in shady and cool ventilation
Place carries out spreading out green 10h；
B, dark brownish green freezing：It is placed in dark brownish green after the blueness of booth in the refrigerating chamber that initial temperature is 0 DEG C together with bamboo sieve, control drop
- 5 DEG C of warm rate/h, when temperature is down to -25 DEG C, control temperature of refrigerating chamber is invariable, continues cryostat 7h；
C, control fermentation：It waits for sieving together with bamboo after dark brownish green freezing and be taken out dark brownish green from refrigerating chamber, be placed in the nothing of ventilation
Quick-thawing in bacterium toilet, 28 DEG C of thaw point, allow it is dark brownish green slowly ferment in course of defrosting, it is dark brownish green more in detection fermentation
Phenols content；
D, primary drying：When dark brownish green Polyphenols content is 12%, terminate to thaw, the dark brownish green microwave for being placed in 135 DEG C is dried
In dry machine, so that dark brownish green temperture of leaves is warming up to 80 DEG C in 10s, take out immediately, is quickly shaken loose in 27 DEG C of ventilation greenhouse, then be placed in
Water content of tea 55% is dried in 85 DEG C of hot air type drier；
E, shaping：It pours into the simple bud after primary drying is dark brownish green in carding machine, 240 DEG C of manage bar temperature, carding machine amplitude
280r/min, manage bar time 2min, lower machine cool down 30min；It is 140 DEG C, carding machine amplitude 140r/min to adjust manage bar temperature again,
Frying 5min adds stick appearance 15s；
F, Titian：It waiting for taking out after tealeaves shaping, the fast jitter in 25 DEG C of ventilation greenhouse is cooled to room temperature, then
It is placed in 80 DEG C of hot air type drier and is dried to water content of tea 5%, finished product semi-fermented tea is packed while hot.
In the present embodiment, the dark brownish green Polyphenols detection method of content is as follows：
In dark brownish green course of defrosting, 3g fermented teas are randomly selected per 1h, totally 3 groups, tea leaf polyphenols class in every group is detected and contains
Amount, and average value is calculated, when tea leaf polyphenols class content is 12%, terminate fermentation.
Embodiment 2
The present embodiment additionally provides a kind of processing method of bar shaped tea, and detailed process is as follows：
A, booth is green：A bud three or four leaf tea blueness is collected, is spread in the bamboo sieve of aperture 0.4cm, thickness 3cm, booth blueness 5h are spread；
B, dark brownish green freezing：It is placed in dark brownish green after the blueness of booth in the refrigerating chamber that initial temperature is 0 DEG C together with bamboo sieve, control drop
- 5 DEG C of warm rate/h, when temperature is down to -27 DEG C, control temperature of refrigerating chamber is invariable, continues cryostat 10h；
C, control fermentation：It waits for sieving tealeaves together with bamboo after dark brownish green freezing and be taken out from refrigerating chamber, be placed in the nothing of ventilation
Quick-thawing in bacterium toilet, 30 DEG C of thaw point, allow it is dark brownish green slowly ferment in course of defrosting, course of defrosting be fermented
Journey, in fermentation process in detection fermentation in time tealeaves Polyphenols content；
D, primary drying：It is sent into dark brownish green in 130 DEG C of microwave dryer at once when Polyphenols content value is 13%,
Fermented tea leafiness temperature is set to rise to 85 DEG C in 15s, taking-up high temperature is dark brownish green immediately, is quickly shaken loose in 30 DEG C of ventilation greenhouse, then
It is placed in 90 DEG C of hot air type drier and is dried to water content of tea 60%；
E, shaping：Three or four leaf tea blueness of a bud after primary drying is poured into rolling machine, pneumatics rubs 5min, and light kneadding is twisted
3min is twisted in 15min, middle kneadding, then 12min is twisted in light kneadding, and pneumatics rubs 3min, until dark brownish green rolled twig rate is 85% machine at present, is in
Bar shaped；It is 10% then at 130 DEG C of hot-air seasonings to water content；
F, Titian：It waits for taking out after tealeaves shaping, quickly be shaken loose in 27 DEG C of ventilation greenhouse, then be placed in 80 DEG C of hot winds
Water content of tea 3% is dried in formula dryer, finished product semi-fermented tea is packed while hot.
In the present embodiment, the dark brownish green Polyphenols detection method of content is as follows：
In dark brownish green course of defrosting, 3g fermented teas are randomly selected per 1h, totally 3 groups, tea leaf polyphenols class in every group is detected and contains
Amount, and average value is calculated, when tea leaf polyphenols class content is 13%, terminate fermentation.
In the present embodiment, from picking the same day, processing technology never stops tealeaves, and control tealeaves is in each link
Processing closely connect, it is suitable to accomplish to ferment, processing it is suitable, avoid tealeaves aging.
Embodiment 3
A kind of processing method of granulated semi-fermented tea is present embodiments provided, detailed process is as follows：
A, booth is green：A bud two three-leaf teas blueness is collected, spreads in the bamboo sieve of aperture 0.3cm, thickness 2cm is spread, when booth is green
Between 3h；
B, dark brownish green freezing：It is placed in dark brownish green after the blueness of booth in the refrigerating chamber that initial temperature is 0 DEG C together with bamboo sieve, control drop
- 5 DEG C of warm rate/h, when temperature is down to -27 DEG C, control temperature of refrigerating chamber is invariable, continues cryostat 12h；
C, control fermentation：It waits for sieving tealeaves together with bamboo after dark brownish green freezing and be taken out from refrigerating chamber, be placed in the nothing of ventilation
Quick-thawing in bacterium toilet, 30 DEG C of thaw point, allow it is dark brownish green slowly ferment in course of defrosting, course of defrosting be fermented
Journey, in fermentation process in detection fermentation in time tealeaves Polyphenols content；
D, primary drying：It is sent into dark brownish green in 132 DEG C of microwave dryer at once when Polyphenols content value is 15%,
Fermented tea leafiness temperature is set to rise to 90 DEG C in 12s, taking-up high temperature is dark brownish green immediately, is quickly shaken loose in 30 DEG C of ventilation greenhouse, then
It is placed in 88 DEG C of hot air type drier and is dried to water content of tea 58%；
E, shaping：Two three-leaf tea blueness of a bud after primary drying is poured into rolling machine, soft 15min, then is transferred to pot temperature
In 80 DEG C of dual-pot curved pekoe roasting machine, leaf amount 6kg is thrown, the regulation and control amplitude of oscillation is 95 times/min, dries appearance 40min, and spreading for cooling of cooking is to room temperature；
Take two after spreading for cooling to room temperature pots it is dark brownish green merge into one pot, continue dry appearance, time in dual-pot curved pekoe roasting machine
50min, 65 DEG C of temperature, 85 times/min of the amplitude of oscillation cook and screen out powder, spreading for cooling to room temperature；
F, Titian：It waits for taking out after tealeaves shaping, quickly be shaken loose in 26 DEG C of ventilation greenhouse, then be placed in 83 DEG C of hot winds
Water content of tea 4% is dried in formula dryer, finished product semi-fermented tea is packed while hot.
In the present embodiment, the dark brownish green Polyphenols detection method of content is as follows：
In dark brownish green course of defrosting, 3g fermented teas are randomly selected per 1h, totally 3 groups, tea leaf polyphenols class in every group is detected and contains
Amount, and average value is calculated, when tea leaf polyphenols class content is 15%, terminate fermentation.
Embodiment 4
A kind of processing method of curl shape semi-fermented tea is present embodiments provided, detailed process is as follows：
A, booth is green：A bud one leaf tea blueness is collected, is spread in the bamboo sieve of aperture 0.2cm, is spread thickness 2cm, be placed in cool place
Ventilation carries out spreading out green 12h；
B, dark brownish green freezing：It is placed in dark brownish green after the blueness of booth in the refrigerating chamber that initial temperature is 0 DEG C together with bamboo sieve, control drop
- 5 DEG C of warm rate/h, when temperature is down to -23 DEG C, control temperature of refrigerating chamber is invariable, continues cryostat 8h；
C, control fermentation：It waits for sieving together with bamboo after dark brownish green freezing and be taken out dark brownish green from refrigerating chamber, be placed in the nothing of ventilation
Quick-thawing in bacterium toilet, 28 DEG C of thaw point, allow it is dark brownish green slowly ferment in course of defrosting, it is dark brownish green more in detection fermentation
Phenols content；
D, primary drying：When dark brownish green Polyphenols content is 14%, terminate to thaw, the dark brownish green microwave for being placed in 132 DEG C is dried
In dry machine, so that dark brownish green temperture of leaves is warming up to 85 DEG C in 11s, take out immediately, is quickly shaken loose in 28 DEG C of ventilation greenhouse, then be placed in
Water content of tea 62% is dried in 88 DEG C of hot air type drier；
E, shaping：One leaf tea blueness of a bud after primary drying is poured into rolling machine, pneumatics rubs 7min, and light kneadding is twisted
5min is twisted in 10min, middle kneadding, then 10min is twisted in light kneadding, and pneumatics rubs 5min, until dark brownish green rolled twig rate is 83% or so time machine,
In curl shape；It is 8% then at 130 DEG C of hot-air seasonings to water content；
F, Titian：It waiting for taking out after tealeaves shaping, the fast jitter in 25 DEG C of ventilation greenhouse is cooled to room temperature, then
It is placed in 80 DEG C of hot air type drier and is dried to water content of tea 5%, finished product semi-fermented tea is packed while hot.
In the present embodiment, the dark brownish green Polyphenols detection method of content is as follows：
In dark brownish green course of defrosting, 3g fermented teas are randomly selected per 1h, totally 3 groups, tea leaf polyphenols class in every group is detected and contains
Amount, and average value is calculated, when tea leaf polyphenols class content is 14%, terminate fermentation.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention to made by above example it is any modification, etc.
With variation and modification, in the range of still falling within technical solution of the present invention.
Claims (6)
1. a kind of processing method of semi-fermented tea, which is characterized in that include the following steps：
A, booth is green：It is green to collect simple bud, one leaf of a bud, two or three leaf of a bud or three or four leaf tea of a bud, is spread respectively in aperture≤0.5cm
Bamboo sieve in, spread 2~3cm of thickness, be placed at shady and cool ventilation and carry out spreading out green processing；
B, dark brownish green freezing：Dark brownish green be placed in -23~-27 DEG C of refrigerating chamber together with bamboo sieve after the blueness of booth is carried out at alternating temperature freezing
Reason, cooling time >=12h；
C, control fermentation：It waits for sieving together with bamboo after dark brownish green freezing and be taken out dark brownish green from refrigerating chamber, be placed in the sterile clean of ventilation
Quick-thawing in clean room, 28~32 DEG C of thaw point, allow it is dark brownish green slowly ferment in course of defrosting, it is dark brownish green more in detection fermentation
Phenols content；
D, primary drying：When dark brownish green Polyphenols content is between 12~15%, terminates to thaw, microwave drying is placed in by dark brownish green
In machine, so that dark brownish green temperture of leaves is rapidly heated to 80 DEG C or more, take out immediately, is quickly shaken loose in 27~30 DEG C of ventilation greenhouse, then
It is placed in 85~90 DEG C of hot air type drier and is dried to water content of tea 55~65%；
E, shaping：Different formative technologies are taken to be processed into flat, curl shape, bar shaped or granulated tea by dark brownish green after primary drying
Leaf；
F, Titian：It waiting for taking out after tealeaves shaping, the fast jitter in 25~27 DEG C of ventilation greenhouse is cooled to room temperature, then
It is placed in 80~85 DEG C of hot air type drier and is dried to water content of tea≤5%, finished product semi-fermented tea is packed while hot.
2. a kind of processing method of semi-fermented tea according to claim 1, which is characterized in that described dark brownish green in step (a)
The green method in booth is as follows：
With the dark brownish green of damage, green time 0h is spread out；
Simple bud or one leaf tea of a bud are green, spread out green 6~18h of the time；
One bud, two or three leaf or three or four leaf tea of a bud are green, spread out green 2~5h of the time.
3. a kind of processing method of semi-fermented tea according to claim 1, which is characterized in that in step (b), the alternating temperature
Freezing method is as follows：
It is 0 DEG C to regulate and control refrigerating chamber initial temperature, and -5 DEG C of rate of temperature fall/h waits for that temperature is down to target temperature time control temperature of refrigerating chamber
It is invariable, cooling time >=12h.
4. a kind of processing method of semi-fermented tea according to claim 1, which is characterized in that described dark brownish green in step (c)
Polyphenols detection method of content is as follows：
In dark brownish green course of defrosting, 3g fermented teas are randomly selected per 1h, totally 3 groups, detect tea leaf polyphenols class content in every group, and
Average value is calculated, when tea leaf polyphenols class content average value is between 12~15%, terminates fermentation.
5. a kind of processing method of semi-fermented tea according to claim 1, which is characterized in that in step (d), the microwave
130~135 DEG C of temperature, it is 10~15s to control the dark brownish green blade heating-up time.
6. a kind of processing method of semi-fermented tea according to claim 1, which is characterized in that in step (e), the tealeaves
Shaping method is as follows：
Flat：By after primary drying simple bud or one leaf tea blueness of a bud pour into carding machine, 240~245 DEG C of manage bar temperature, manage bar
Machine 250~280r/min of amplitude, 1~2min of manage bar time, lower machine cool down 30~40min；Adjust again manage bar temperature be 140~
150 DEG C, carding machine 130~140r/min of amplitude, 3~5min of frying add 15~20s of stick appearance；
Curl shape, bar shaped：By after primary drying one leaf of a bud or three or four leaf tea blueness of a bud pour into rolling machine, pneumatics rubs 5
10~15min is twisted in~7min, light kneadding, and 3~5min is twisted in middle kneadding, then 10~12min is twisted in light kneadding, and pneumatics rubs 3~5min,
Until dark brownish green rolled twig rate is 83~85% or so machines at present, it is in bar shaped or curl shape；It is then at 130 DEG C of hot-air seasoning to water content
8~11%；
Granulated：Two three-leaf tea blueness of a bud after primary drying is poured into rolling machine, soft 10~15min, then is transferred to pot temperature
In 80~100 DEG C of dual-pot curved pekoe roasting machine, leaf 6~7kg of amount is thrown, the regulation and control amplitude of oscillation is 90~100 times/min, dry appearance 40~
45min, spreading for cooling of cooking is to room temperature；
Take two after spreading for cooling to room temperature pots it is dark brownish green merge into one pot, continue the dry appearance in dual-pot curved pekoe roasting machine, the time 50~
60min, 60~80 DEG C of temperature, 85~90 times/min of the amplitude of oscillation cook and screen out powder, spreading for cooling to room temperature.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583741A (en) * | 2013-11-20 | 2014-02-19 | 陈建新 | Production method of capsule tea |
| CN108029800A (en) * | 2018-01-23 | 2018-05-15 | 华中科技大学 | A kind of stably and controllable high-quality Pu'er tea and its fermentation method for producing |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583741A (en) * | 2013-11-20 | 2014-02-19 | 陈建新 | Production method of capsule tea |
| CN108029800A (en) * | 2018-01-23 | 2018-05-15 | 华中科技大学 | A kind of stably and controllable high-quality Pu'er tea and its fermentation method for producing |
Non-Patent Citations (1)
| Title |
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| 刘玉芳，等: "仪器检测工夫红茶发酵适度在生产中的应用研究", 《广东农业科学》 * |
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