CN108782867A - A kind of dragon attacks the processing technology of red yeast rice black tea - Google Patents
A kind of dragon attacks the processing technology of red yeast rice black tea Download PDFInfo
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- CN108782867A CN108782867A CN201810767995.2A CN201810767995A CN108782867A CN 108782867 A CN108782867 A CN 108782867A CN 201810767995 A CN201810767995 A CN 201810767995A CN 108782867 A CN108782867 A CN 108782867A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 57
- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 21
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 17
- 235000020279 black tea Nutrition 0.000 title claims abstract description 17
- 238000012545 processing Methods 0.000 title claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 235000013616 tea Nutrition 0.000 claims description 40
- 238000003892 spreading Methods 0.000 claims description 35
- 238000005096 rolling process Methods 0.000 claims description 33
- 238000001816 cooling Methods 0.000 claims description 29
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 241001330002 Bambuseae Species 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 9
- 238000010304 firing Methods 0.000 claims description 8
- 208000016261 weight loss Diseases 0.000 claims description 6
- 230000004580 weight loss Effects 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 230000008901 benefit Effects 0.000 claims description 4
- 230000007812 deficiency Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 238000013016 damping Methods 0.000 claims description 3
- 230000008034 disappearance Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001360 synchronised effect Effects 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 235000009024 Ceanothus sanguineus Nutrition 0.000 abstract description 3
- 241001252483 Kalimeris Species 0.000 abstract description 3
- 240000003553 Leptospermum scoparium Species 0.000 abstract description 3
- 235000015459 Lycium barbarum Nutrition 0.000 abstract description 3
- 238000007596 consolidation process Methods 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000007789 gas Substances 0.000 description 4
- 210000002683 foot Anatomy 0.000 description 3
- 238000005452 bending Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 241001272720 Medialuna californiensis Species 0.000 description 1
- 240000008154 Piper betle Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical group [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Classifications
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the processing technologys that a kind of dragon attacks red yeast rice black tea, belong to tealeaves production field, it withers by compound, special rub skill, rolled in conjunction with alternating temperature and fry technological means and realize that the commodity resemblance that the bud-leaf consolidation of tea tree is bent is planted by great Ye kalimeris branches group, using the principle development fragrance and flavour that high temperature is damp and hot while fried dry moulding, the quality characteristic of " mososeries, Gui Yuanxiang and fresh alcohol taste " is formed.
Description
Technical field
The present invention relates to tealeaves manufacture technology field, more particularly to a kind of dragon attacks the processing technology of red yeast rice black tea.
Background technology
It is the trendy black tea for originating in the Guichi District of Chizhou City villages Xiao Keng in recent years that dragon, which attacks red yeast rice, and Appearance color is pitch-black glossy, item
Suo Yuan is tightly sturdy, and bending such as crescent or half moon, soup look is red gorgeous bright, there is one of thick gold ring, and the gardens close spiciness Yu Sigui are fragrant, and flavour is fresh
Alcohol, the even stout and strong softness of root of Ford Metalleaf.
The bud-leaf hypertrophy that tea tree is planted by great Ye kalimeris branches group is thick and strong, and content is abundant, and moisture is up to 78-80%, natural
Withering time is long, and the simple technology of rubbing is difficult to form beautiful shape.
Invention content
For overcome the deficiencies in the prior art, the purpose of the present invention is to provide the processing that a kind of new dragon attacks red yeast rice black tea
Technique is withered by compound, special rubbed skill, rolls that fry the commodity shape that technological means realizes that consolidation is bent special in conjunction with alternating temperature
Sign forms " mososeries, Gui Yuanxiang and fresh alcohol using the principle development fragrance and flavour that high temperature is damp and hot while fried dry moulding
The quality characteristic of taste ".
A kind of dragon attacks the processing technology of red yeast rice black tea, comprises the steps of in order：It is compound to wither, it rubs, ferments, rolling
It fries, spreading for cooling, final firing Titian picks and picks color sorting, classification packaging.
Further, the compound i.e. Indoor Natural that withers withers plus daylight withers in short-term, and its step are as follows：
1. being firstly placed on interior with frame for spreading fresh tea leaf to wither, uniform thin booth；
2. often exchanged in withering the position all around of frame for spreading fresh tea leaf, water sieve upper and lower position, with ensure wither uniformly；
3. 25-30 DEG C of low temperature withers, air circulation or gentle breeze, meet high temperature drying weather suitably mend it is wet, reach physics wither with
The synchronous progress that chemistry withers；
4. the production selection fine day that dragon attacks red yeast rice carries out, night withers general deficiency naturally, and daylight benefit is withered again before and after 9 points of next day
Or so 0.5-1.5 hour, total duration of withering controlled within 16 hours；
5. the appropriate standard withered：Moderate is withered, and blade face tarnishes, and leaf color becomes dark green from bud green, without withered bud, focus side, leaf
Phenomena such as son is general red；The food value of leaf is soft, and friction blade is held agglomerating without sound, and leaf is not easy bullet and dissipates when loosing one's grip, tender stem stalk folding without
It is disconnected；Green grass gas partial disappearance, shows slightly faint scent；Using wither leaf water content and fresh leaf weight-loss ratio as index：Water content of tea is
60-64%, the slightly lower 60-62% of spring tea, the slightly higher 62-64% of Summer-autumn tea, fresh leaf weight-loss ratio is in 30-40%.
Further, described rub comprises the steps of：
1. rubbing indoor room temperature is maintained at 20-24 DEG C, humidity 85-90%；
2. rolling machine uses 45 type of medium-sized rolling machine or 55 types；
3. rubbing method：Sky rubs 10-20 minutes → light pressure 10 minutes → again the light pressure of 10 minutes → third time of light pressure 10 minutes → in
The 1-2 minute lower machines of 10 minutes → loosening pressure of weight of 20 minutes → weight 10 minutes → again are pressed, according to the old tender appropriate adjustment sky of fresh leaf
Rub the time；
4. rubbing degree：Bar rope rolls tightly, and tea juice is fully rubbed out without being lost in, and kneading disk is moistened without spuming, and leaf is locally general red,
And stronger faint scent is sent out, for rolled twig rate up to 95%, cell-damaging rate reaches 75-85%.
Further, the fermentation comprises the steps of：
1. being put into fermenting cellar or fermentation machine, fermenting cellar and fermentation machine temperature controllable damping；
2. fermenting cellar or the control of fermentation machine temperature are at 28 DEG C ± 2, relative humidity is more than 90%, and fermentated leaves are contained with thin bamboo strip square-bottomed bamboo basket, on thin bamboo strip square-bottomed bamboo basket
Lid wet cloth keeps moisture；
3. fermentation time is 2.5-3.5 hours.
Further, the rolling is fried, spreading for cooling and final firing Titian comprise the steps of：
1. rolling is fried and spreading for cooling：It is repeated four times to roll using roller fixation machine and fry and spreading for cooling process, 110 ± 5 DEG C of rolling stir-fry for the first time → booth
25-35 minutes cool → second of rolling fries 100 ± 5 DEG C → spreading for cooling 25-35 minutes → third time rolling and fries 90 ± 5 DEG C → spreading for cooling 25-35
70 ± 5 DEG C → spreading for cooling is fried in minute → the 4th rolling, and after spreading for cooling is fried in the 4th rolling, for tea base about 8-9 at doing, it is basic that dragon attacks monascus tea
Molding；
2. final firing Titian：It is completed in fragrance extracting machine, temperature setting is first to bake 35 minutes for 80 ± 5 DEG C, then 90 ± 5 DEG C bake 5 points
Clock, the dry lower machine spreading for cooling of foot.
Further, described pick picks color sorting to pick except heterochromatic, special-shaped tea and stalk, piece, end, and dragon is kept to attack monascus tea shape
Uniformity with it is complete.
Further, the classification is packaged as packing tea dry sorting respectively according to grade using grader.
Beneficial effects of the present invention are embodied in：By it is compound wither, it is special rub skill, roll stir-fry technology hand in conjunction with alternating temperature
The commodity resemblance of Duan Shixian consolidations bending utilizes the damp and hot principle development fragrance of high temperature and taste while fried dry moulding
Taste forms the quality characteristic of " mososeries, Gui Yuanxiang and fresh alcohol taste ".
Specific implementation mode
With reference to specific embodiment, the present invention is described in further detail, but protection scope of the present invention not office
It is limited to this.
The bud-leaf for planting tea tree to great Ye kalimeris branches group by following operation order is processed, and is made dragon and is attacked red yeast rice black tea,
Compound to wither → rubbing → ferment → first rolling stir-fry → spreading for cooling → second rolling stir-fry → spreading for cooling → third road rolling stir-fry → spreading for cooling →
4th rolling stir-fry → spreading for cooling → final firing Titian →, which picks, picks color sorting → classification packaging.
Technical essential in manufacture craft is as follows：
1. the compound technical essential withered：
The compound i.e. Indoor Natural that withers withers plus daylight withers in short-term；
1. being firstly placed on interior with frame for spreading fresh tea leaf to wither, every frame spreads out 10 kilograms of fresh leaf, often sieves 1 kilogram, uniform thin booth；
2. often exchanged in withering the position all around of frame for spreading fresh tea leaf, water sieve upper and lower position, with ensure wither uniformly；
3. 25-30 DEG C of low temperature withers, air circulation or gentle breeze, meet high temperature drying weather suitably mend it is wet, reach physics wither with
The synchronous progress that chemistry withers；
4. the production selection fine day that dragon attacks red yeast rice carries out, night withers general deficiency naturally, and daylight benefit is withered again before and after 9 points of next day
Or so 0.5-1.5 hour（It is determined on a case-by-case basis）, within 16 hours, excessively extension is withered for all times that wither control
The quality that time attacks dragon monascus tea is unfavorable；
5. compound technology of withering, withered with Indoor Natural based on, supplemented by daylight withers, if this technology grasps proper, finished product dragon
Excellent fragrance will be generated by attacking monascus tea；
6. the appropriate standard withered：It is advisable with moderate withering degree.Blade face tarnishes, and leaf color becomes dark green from bud green, without withered
Phenomena such as bud, focus side, leaf are general red；The food value of leaf is soft, and friction blade is held agglomerating without sound, and leaf is not easy bullet and dissipates when loosing one's grip, tender
Stalk roll over and it is continuous；Green grass gas partial disappearance, shows slightly faint scent.Using wither leaf water content and fresh leaf weight-loss ratio as index：Generally
Grasp water content is 60-64%, the slightly lower 60-62% of spring tea, the slightly higher 62-64% of Summer-autumn tea.Fresh leaf weight-loss ratio is in 30-
40%.
2. rubbing technical essential：
1. the room of rubbing requires room temperature to be maintained at 20-24 DEG C, humidity 85-90% is ideal, in summer and autumn, the feelings of high temperature low humidity
Under condition, needs using watering, spraying, hangs the measures such as curtain, to reduce room temperature, improve humidity, prevent from rubbing in screening process
Dehydration is excessive, and keeping twirl to rub leaf has certain water content, while the room of rubbing often keeps hygienically clean, after rubbing screening daily,
Machine and ground must be scrubbed with clear water, sour, sour, mould phenomenon occurs for anti-leaf, tea juice etc. of staying, and influences tea leaf quality；
2. the rolling machine used is advisable with 45 type of medium-sized rolling machine, 55 types；
3. rubbing method：Sky rubs 10-20 minutes → light pressure 10 minutes → again the light pressure of 10 minutes → third time of light pressure 10 minutes → in
Press the 1-2 minute times machines of 10 minutes → loosening pressure of weight of 20 minutes → weight 10 minutes → again；It is empty according to the old tender appropriate adjustment of fresh leaf
Rub the time；
4. rubbing degree：Bar rope rolls tightly, and tea juice is fully rubbed out without being lost in, and kneading disk is moistened without spuming, and leaf is locally general red,
And stronger faint scent is sent out, rolled twig rate is up to 95%, and cell-damaging rate is up to 80% or so.
3, fermentation technique main points：
1. fermenting room, temperature controllable damping；It is even more ideal with fermentation machine；
2. fermenting cellar temperature control is at 28 DEG C ± 2, relative humidity is more than 90%, and fermentated leaves are loaded with thin bamboo strip square-bottomed bamboo basket to permeate conducive to oxygen,
Upper cover wet cloth（Fermentated leaves cannot be exposed）Keep moisture；
3. attenuation degree：In production we have found that with fermentation progress, leaf color is by viridescent → yellowish green → Huang → reddish yellow → Huang Hong
→ red → purplish red → dark red, fragrance is fragrant → low light by the green gas → faint scent → fragrance of a flower → fruity → ripe, excessively then generates the sour taste of acid；
Fermentation appropriateness positioning：A. green grass gas disappears, and flowers and fruits perfume (or spice) appears；B. leaf color spring tea Huang is red, and summer tea reddish yellow, tender leaf is red even, always
General blueness in Ye Hong；C. temperture of leaves reach peak and stabilization.
4. fermentation time：Fermentation all times about 4-5 hours（Containing time of kneading）, combined depending on same day concrete condition above-mentioned suitable
Depending on scale standard, in the principle for grasping upper " appropriateness is partially light, peaceful not cross gently ".
4, dry technology main points：
The drying process that dragon attacks red yeast rice is different from other black tea, and four repetitions, foots with spreading for cooling are fried by the rolling of roller fixation machine
The technique of fiery Titian, it is distinctive " mososeries, Gui Yuanxiang, fresh alcohol taste " that formation dragon attacks red yeast rice.
1. rolling stir-fry technology is the characteristic technique that dragon attacks monascus tea：Rolling fries 110 DEG C for the first time（Indicating gage temperature）→ spreading for cooling 30
Minute → 100 DEG C → spreading for cooling of rolling stir-fry for the second time, 30 minutes → third time rolling stir-fry, 90 DEG C → spreading for cooling, 30 minutes → the 4th time 70 DEG C of rolling stir-fry
→ spreading for cooling, after spreading for cooling is fried in the 4th rolling, for tea base about 8-9 at doing, dragon attacks monascus tea basic forming；
2. final firing Titian
It is completed in fragrance extracting machine, temperature setting is first to bake 35 minutes for 80 DEG C, then 90 DEG C bake 5 minutes, the dry lower machine spreading for cooling of foot, i.e.,
It obtains dragon of the present invention and attacks red yeast rice black tea.
5, it picks and picks and pack：
Pick the uniformity that keeps dragon to attack monascus tea shape except heterochromatic, special-shaped tea and stalk, piece, end in finished tea with completely, so
It uses grader by tea dry sorting afterwards, is packed respectively according to grade for sale.
The basic principles, main features and advantages of the present invention have been shown and described above.The present invention is not by upper
The limitation of embodiment is stated, the above embodiments and description only illustrate the principle of the present invention, is not departing from the present invention
Various changes and improvements may be made to the invention under the premise of spirit and scope, these changes and improvements both fall within claimed sheet
In the range of invention.The claimed scope of the invention is defined by appended claims and its equivalent.
Claims (7)
1. a kind of dragon attacks the processing technology of red yeast rice black tea, it is characterised in that：It comprises the steps of in order：It is compound to wither, it rubs,
Fermentation, rolling are fried, and spreading for cooling, final firing Titian picks and picks color sorting, classification packaging.
2. a kind of dragon as described in claim 1 attacks the processing technology of red yeast rice black tea, it is characterised in that：The compound i.e. room of withering
It is interior wither naturally plus in short-term daylight wither, its step are as follows：
1. being firstly placed on interior with frame for spreading fresh tea leaf to wither, uniform thin booth；
2. often exchanged in withering the position all around of frame for spreading fresh tea leaf, water sieve upper and lower position, with ensure wither uniformly；
3. 25-30 DEG C of low temperature withers, air circulation or gentle breeze, meet high temperature drying weather suitably mend it is wet, reach physics wither with
The synchronous progress that chemistry withers；
4. the production selection fine day that dragon attacks red yeast rice carries out, night withers general deficiency naturally because temperature is relatively low, before and after 9 points of next day again
Daylight benefit is withered or so 0.5-1.5 hour, and total duration of withering controlled within 16 hours；
5. the appropriate standard withered：Moderate is withered, and blade face tarnishes, and leaf color becomes dark green from bud green, without withered bud, focus side, leaf
Phenomena such as son is general red；The food value of leaf is soft, and friction blade is held agglomerating without sound, and leaf is not easy bullet and dissipates when loosing one's grip, tender stem stalk folding without
It is disconnected；Green grass gas partial disappearance, shows slightly faint scent；Using wither leaf water content and fresh leaf weight-loss ratio as index：Water content of tea is
60-64%, the slightly lower 60-62% of spring tea, the slightly higher 62-64% of Summer-autumn tea, fresh leaf weight-loss ratio is in 30-40%.
3. a kind of dragon as described in claim 1 attacks the processing technology of red yeast rice black tea, it is characterised in that：It is described to rub comprising following
Step：
1. rubbing indoor room temperature is maintained at 20-24 DEG C, humidity 85-90%；
2. rolling machine uses 45 type of medium-sized rolling machine or 55 types；
3. rubbing method：Sky rubs 10-20 minutes → light pressure 10 minutes → again the light pressure of 10 minutes → third time of light pressure 10 minutes → in
The 1-2 minute lower machines of 10 minutes → loosening pressure of weight of 20 minutes → weight 10 minutes → again are pressed, according to the old tender appropriate adjustment sky of fresh leaf
Rub the time；
4. rubbing degree：Bar rope rolls tightly, and tea juice is fully rubbed out without being lost in, and kneading disk is moistened without spuming, and leaf is locally general red,
And stronger faint scent is sent out, for rolled twig rate up to 95%, cell-damaging rate reaches 75-85%.
4. a kind of dragon as described in claim 1 attacks the processing technology of red yeast rice black tea, it is characterised in that：The fermentation is comprising following
Step：
1. being put into fermenting cellar or fermentation machine, fermenting cellar and fermentation machine temperature controllable damping；
2. fermenting cellar or the control of fermentation machine temperature are at 28 DEG C ± 2, relative humidity is more than 90%, and fermentated leaves are contained with thin bamboo strip square-bottomed bamboo basket, on thin bamboo strip square-bottomed bamboo basket
Lid wet cloth keeps moisture；
3. fermentation time is 2.5-3.5 hours.
5. a kind of dragon as described in claim 1 attacks the processing technology of red yeast rice black tea, it is characterised in that：The rolling fries, spreading for cooling and
Final firing Titian comprises the steps of：
1. rolling is fried and spreading for cooling：It is repeated four times to roll using roller fixation machine and fry and spreading for cooling process, 110 ± 5 DEG C of rolling stir-fry for the first time → booth
25-35 minutes cool → second of rolling fries 100 ± 5 DEG C → spreading for cooling 25-35 minutes → third time rolling and fries 90 ± 5 DEG C → spreading for cooling 25-35
70 ± 5 DEG C → spreading for cooling is fried in minute → the 4th rolling, and after spreading for cooling is fried in the 4th rolling, for tea base about 8-9 at doing, it is basic that dragon attacks monascus tea
Molding；
2. final firing Titian：It is completed in fragrance extracting machine, temperature setting is first to bake 35 minutes for 80 DEG C ± 5 DEG C, then 90 DEG C ± 5 DEG C bake
5 minutes, the dry lower machine spreading for cooling of foot.
6. a kind of dragon as described in claim 1 attacks the processing technology of red yeast rice black tea, it is characterised in that：Described pick picks color sorting to pick
Except heterochromatic, special-shaped tea and stalk, piece, end, keep dragon attack the uniformity of monascus tea shape with it is complete.
7. a kind of dragon as described in claim 1 attacks the processing technology of red yeast rice black tea, it is characterised in that：The classification is packaged as adopting
With grader by tea dry sorting, packed respectively according to grade.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110235970A (en) * | 2019-07-17 | 2019-09-17 | 刘代筠 | A kind of preparation method of open country persimmon leaf tea |
| CN112715692A (en) * | 2021-01-22 | 2021-04-30 | 池州市贵池区七山茶厂 | Processing method of Qishanxiangluo tea |
| CN113080271A (en) * | 2021-05-12 | 2021-07-09 | 泉州市惠安鼎模农业综合开发有限公司 | Black tea primary processing technology |
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| CN102919406A (en) * | 2012-11-22 | 2013-02-13 | 刘文新 | High-aroma black tea preparation method |
| CN106387127A (en) * | 2016-09-28 | 2017-02-15 | 武夷学院 | Preparation method of black tea |
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2018
- 2018-07-13 CN CN201810767995.2A patent/CN108782867A/en active Pending
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|---|---|---|---|---|
| WO2011130998A1 (en) * | 2010-04-20 | 2011-10-27 | 福建省安溪茶厂有限公司 | Preparing method of tieguanyin black tea |
| CN102511572A (en) * | 2011-12-17 | 2012-06-27 | 安徽省农业科学院茶叶研究所 | Method for processing high-fragrance curly black tea |
| CN102919406A (en) * | 2012-11-22 | 2013-02-13 | 刘文新 | High-aroma black tea preparation method |
| CN106387127A (en) * | 2016-09-28 | 2017-02-15 | 武夷学院 | Preparation method of black tea |
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Application publication date: 20181113 |