CN108812947A - A kind of processing method of red tea of wild white ox - Google Patents
A kind of processing method of red tea of wild white ox Download PDFInfo
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- CN108812947A CN108812947A CN201810544785.7A CN201810544785A CN108812947A CN 108812947 A CN108812947 A CN 108812947A CN 201810544785 A CN201810544785 A CN 201810544785A CN 108812947 A CN108812947 A CN 108812947A
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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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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Tea And Coffee (AREA)
Abstract
The processing method that the present invention discloses a kind of red tea of wild white ox, includes the following steps：Picking, withers, rubs, and ferments, dry, packaging, transport, storage etc..Red tea of wild white ox that fragrance is dense, liquor color is limpid can be produced using the present invention, and red tea of the wild white ox maintains red original nutrition of tea of wild white ox, consumption value is relatively high.
Description
Technical field
The present invention relates to tea processing field, in particular to a kind of processing method of red tea of wild white ox.
Background technique
Wild white beef tea tree, which refers to, to be grown in virgin forest or wildwood, not by mankind's cultivation, domestication and a large amount of utilizations
The white beef tea tree crossed.Using the fresh leaf of local wild white beef tea tree as the red of Raw material processing in Jinxiu Yao ethnic group in Guangxi province autonomous county region
Tea.
Currently, red tea of wild white ox has fragrance in process not pure enough, soup look muddy, and powder is too many
Disadvantage.The auxiliary materials such as medicinal material are added in red tea manufacturing process of wild white ox to be processed, and the taste of red tea of wild white ox is made
Changed, taste is not pure, not aromatic, keep not living chlorophyll make it is dark brown dark red, therefore cannot effective inhibitory activity enzyme,
Oxidation process is accelerated, the red tea holding time of wild white ox is made to shorten, fragrance is thin out, the edible and doctor of red tea of wild white ox
It cannot adequately be utilized with value.
Summary of the invention
In view of the above-mentioned problems, the present invention provides a kind of processing method of red tea of wild white ox, which, which uses, works as
Year newborn red tea tree diameter leaf of wild white ox, preferably maintains the fragrance of red tea of wild white ox, in the red item of wild white ox
Any chemical component is not added in tea, the wild white ox that Mongollian Thyme Herb fragrance is dense, liquor color is limpid can be produced using the present invention
Red tea, and red tea of the wild white ox maintains red original nutrition of tea of wild white ox, there is higher consumption value.
For achieving the above object, technical scheme is as follows：
The processing method of red tea of wild white ox of the present invention, includes the following steps：
A, it withers：After leaf picking, uniformly spreads and withered on groove face withering, spread thickness 12-20cm, temperature 20-
30 DEG C, withering time 12-20h；
B, it rubs：Sky first after withering leaf barrelling is rubbed into 3-8min and adds light pressure again, it is appropriate again after withering leaf is completely flexible to aggravate pressure,
Promote bar rope tight knot, after thering is tea juice spilling, tea item tightly to roll up in kneading disk, carries out loosening pressure, deblocking, then rub again；
C, it ferments：Tealeaves after rubbing is contained in fermentation box, heap leaf thickness is 8-10cm, and fermentation box is placed at sunlight not
In the fermenting cellar that energy direct projection enters, keeping fermentation room temperature is 22-28 DEG C, and 90% or more relative humidity, tea embryo needs in fermentation process
It stirs 2-3 times, fermentation time 5-8h；
D, drying：In, final firing dry two stages dry including gross fire, gross fire drying temperature is 105-115 DEG C, leaf-spreading thickness 1cm,
Time is 20-25min；It is dry to carry out final firing again by spreading for cooling 30-40min after the completion of gross fire is dry；Final firing drying temperature is 85-95
DEG C, leaf-spreading thickness 2cm, time 15-20min；
E, packed, transported after dry, store to get.
Further, the fresh leaf annual spring in the step A, summer, Qiu Sanji can be picked, and spring tea is before and after Clear and Bright to the Beginning of summer
Preceding picking, summer heat tea are picked before the Summer Solstice to the Autumnal Equinox, and autumn tea is being picked around White Dew；1-2 piece true leaf is stayed when picking, to pick tree
Based on the fresh leaf of tip top of supply line, the branches and leaves of feeding inner canopy, lower part germinating are stayed.
Further, in the step A, wither dark green to tea color, the soft wrinkle in blade face, the red change in front end, hold leaf at
Group, vein petiole are largely rolled over and continuous, nasil green grass gas disappearance, and faint scent is issued, and water content is 56-60% after withering.
Further, it in the step B, uses and refers to that the outer diameter for rubbing tea bucket is rubbed for the rolling machine of 65cm, throw leaf amount
For 55-65kg.
Further, it in the step B, rubs and two sections is divided to carry out, every section 30-35min.
Further, in the step C, fermentation box is the rectangular parallelepiped structure of long 80cm, width 60cm, high 10cm；Fermentation journey
It spends and issues dense ripe apple perfume to disappear to tea embryo green gas, leaf color largely reddens, and tea embryo is bright in colour, uniform.
Further, it in the step D, is dried using roasting cupboard or dryer.
Further, in the step D, gross fire is dry to pinch feeling slightly needle-holding hand to hand, but tealeaves is still soft, and tea stalk is not easy to break
Disconnected, for leaf color by red blackening, tea embryo water content is 18-25%；
Final firing is dry to have husky sound to feeling needle-holding hand is pinched with hand, pinches tealeaves pulverizable, bar rope tight knot, color Wu Run, and tea perfume is dense
Strong, tea embryo water content is 5-7%.
The present invention provides a kind of processing method of dark brown pure red tea of wild white ox, which is not using more
Red tealeaves of wild white ox of year growth, but red tea tree diameter leaf of wild white ox of current year new life is used, preferably maintain
The fragrance of red tea of wild white ox, millet paste tryptophol just, do not add any chemical component in red tea of wild white ox, by withering
So that red tea of wild white ox eases back, the moisture content redistribution in red tea of wild white ox is strengthened for meeting after withering, rub, fermenting
The toughness of tealeaves keeps it non-breakable during the packaging process.It can so produce that Mongollian Thyme Herb fragrance is dense, liquor color using the present invention
Limpid red tea of wild white ox, and red tea of the wild white ox maintain red original Medical Nutritional of tea of wild white ox at
Part, consumption value is relatively high.
Specific embodiment
Below by specific embodiment, the present invention is described in detail.
Embodiment 1
The processing method of red tea of wild white ox of the present invention, includes the following steps：
A, red tea of wild white ox is picked：Annual spring, summer, Qiu Sanji can be picked, and pick spring tea before clear and bright, the summer was picked before the Summer Solstice
Heat tea, picked autumn tea before White Dew；1-2 piece true leaf is stayed when picking, to pick based on the fresh leaf of treetop top of supply line, is stayed in feeding tree crown
The branches and leaves that portion, lower part are germinated；
B, it withers：It after leaf picking, uniformly spreads and is withered on groove face withering, spread thickness 12cm, temperature is 20 DEG C, is withered
The time wither for 12h；It withers dark green to tea color, the soft wrinkle in blade face, the red change in front end, it is agglomerating to hold leaf, and vein petiole is most of
It rolls over and continuous, nasil green grass gas disappearance, issues faint scent, water content is 56% after withering.
C, it rubs：It uses and refers to that the outer diameter for rubbing tea bucket is rubbed for the rolling machine of 65cm, throwing leaf amount is 55kg, by withering leaf
First sky rubs 3min and adds light pressure again after barrelling, appropriate again after withering leaf is completely flexible to aggravate pressure, promotes bar rope tight knot, in kneading disk
After thering is tea juice spilling, tea item tightly to roll up, loosening pressure, deblocking are carried out, is then rubbed again；It rubs and two sections is divided to carry out, every section 30min；
D, it ferments：Tealeaves after rubbing is contained in fermentation box, fermentation box is the cuboid of long 80cm, width 60cm, high 10cm
Structure；Heap leaf thickness is 8cm, and fermentation box is placed at sunlight and is unable in the fermenting cellar that direct projection enters, and holding fermentation room temperature is
22 DEG C, relative humidity 92%, tea embryo need to stir 2 times in fermentation process, fermentation time 5h；Attenuation degree is to disappear to tea embryo green gas
It loses, issues dense ripe apple perfume, leaf color largely reddens, and tea embryo is bright in colour, uniform；
E, drying：It is dried using roasting cupboard；In, final firing dry two stages dry including gross fire, gross fire drying temperature is 105
DEG C, leaf-spreading thickness 1cm, time 20min；It is dry to carry out final firing again by spreading for cooling 30min after the completion of gross fire is dry；Final firing drying temperature
It is 85 DEG C, leaf-spreading thickness 2cm, time 15min；Gross fire is dry to pinch feeling slightly needle-holding hand to hand, but tealeaves is still soft, and tea stalk is not easy
It fractures, for leaf color by red blackening, tea embryo water content is 18%；Final firing is dry to feeling needle-holding hand is pinched with hand, has husky sound, pinches tea
Leaf pulverizable, bar rope tight knot, color Wu Run, tea perfume is strong, and tea embryo water content is 5%；
F, packed, transported after dry, store to get.
Embodiment 2
The processing method of red tea of wild white ox of the present invention, includes the following steps：
A, red tea of wild white ox is picked：Annual spring, summer, Qiu Sanji can be picked, and pick spring tea after clear and bright, the summer is picked after the Summer Solstice
Heat tea, when White Dew, pick autumn tea；1-2 piece true leaf is stayed when picking, to pick based on the fresh leaf of treetop top of supply line, is stayed in feeding tree crown
The branches and leaves that portion, lower part are germinated；
B, it withers：It after leaf picking, uniformly spreads and is withered on groove face withering, spread thickness 16cm, temperature is 25 DEG C, is withered
The time wither for 16h；It withers dark green to tea color, the soft wrinkle in blade face, the red change in front end, it is agglomerating to hold leaf, and vein petiole is most of
It rolls over and continuous, nasil green grass gas disappearance, issues faint scent, water content is 58% after withering.
C, it rubs：It uses and refers to that the outer diameter for rubbing tea bucket is rubbed for the rolling machine of 65cm, throwing leaf amount is 60kg, by withering leaf
First sky rubs 5min and adds light pressure again after barrelling, appropriate again after withering leaf is completely flexible to aggravate pressure, promotes bar rope tight knot, in kneading disk
After thering is tea juice spilling, tea item tightly to roll up, loosening pressure, deblocking are carried out, is then rubbed again；It rubs and two sections is divided to carry out, every section 33min；
D, it ferments：Tealeaves after rubbing is contained in fermentation box, fermentation box is the cuboid of long 80cm, width 60cm, high 10cm
Structure；Heap leaf thickness is 9cm, and fermentation box is placed at sunlight and is unable in the fermenting cellar that direct projection enters, and holding fermentation room temperature is
25 DEG C, relative humidity 95%, tea embryo need to stir 3 times in fermentation process, fermentation time 6h；Attenuation degree is to disappear to tea embryo green gas
It loses, issues dense ripe apple perfume, leaf color largely reddens, and tea embryo is bright in colour, uniform；
E, drying：It is dried using roasting cupboard；In, final firing dry two stages dry including gross fire, gross fire drying temperature is 110
DEG C, leaf-spreading thickness 1cm, time 23min；It is dry to carry out final firing again by spreading for cooling 35min after the completion of gross fire is dry；Final firing drying temperature
It is 90 DEG C, leaf-spreading thickness 2cm, time 18min；Gross fire is dry to pinch feeling slightly needle-holding hand to hand, but tealeaves is still soft, and tea stalk is not easy
It fractures, for leaf color by red blackening, tea embryo water content is 21%；Final firing is dry to feeling needle-holding hand is pinched with hand, has husky sound, pinches tea
Leaf pulverizable, bar rope tight knot, color Wu Run, tea perfume is strong, and tea embryo water content is 6%；
F, packed, transported after dry, store to get.
Embodiment 3
The processing method of red tea of wild white ox of the present invention, includes the following steps：
A, red tea of wild white ox is picked：Annual spring, summer, Qiu Sanji can be picked, and spring tea was picked before the Beginning of summer, and the Autumnal Equinox picks summer heat
Tea picks autumn tea after White Dew；1-2 piece true leaf is stayed when picking, to pick based on the fresh leaf of treetop top of supply line, is stayed in feeding tree crown
The branches and leaves that portion, lower part are germinated；
B, it withers：It after leaf picking, uniformly spreads and is withered on groove face withering, spread thickness 20cm, temperature is 30 DEG C, is withered
The time wither for 20h；It withers dark green to tea color, the soft wrinkle in blade face, the red change in front end, it is agglomerating to hold leaf, and vein petiole is most of
It rolls over and continuous, nasil green grass gas disappearance, issues faint scent, water content is 60% after withering.
C, it rubs：It uses and refers to that the outer diameter for rubbing tea bucket is rubbed for the rolling machine of 65cm, throwing leaf amount is 65kg, by withering leaf
First sky rubs 8min and adds light pressure again after barrelling, appropriate again after withering leaf is completely flexible to aggravate pressure, promotes bar rope tight knot, in kneading disk
After thering is tea juice spilling, tea item tightly to roll up, loosening pressure, deblocking are carried out, is then rubbed again；It rubs and two sections is divided to carry out, every section 35min；
D, it ferments：Tealeaves after rubbing is contained in fermentation box, fermentation box is the cuboid of long 80cm, width 60cm, high 10cm
Structure；Heap leaf thickness is 10cm, and fermentation box is placed at sunlight and is unable in the fermenting cellar that direct projection enters, and holding fermentation room temperature is
28 DEG C, relative humidity 97%, tea embryo need to stir 3 times in fermentation process, fermentation time 8h；Attenuation degree is to disappear to tea embryo green gas
It loses, issues dense ripe apple perfume, leaf color largely reddens, and tea embryo is bright in colour, uniform；
E, drying：It is dried using roasting cupboard；In, final firing dry two stages dry including gross fire, gross fire drying temperature is 115
DEG C, leaf-spreading thickness 1cm, time 25min；It is dry to carry out final firing again by spreading for cooling 40min after the completion of gross fire is dry；Final firing drying temperature
It is 95 DEG C, leaf-spreading thickness 2cm, time 20min；Gross fire is dry to pinch feeling slightly needle-holding hand to hand, but tealeaves is still soft, and tea stalk is not easy
It fractures, for leaf color by red blackening, tea embryo water content is 25%；Final firing is dry to feeling needle-holding hand is pinched with hand, has husky sound, pinches tea
Leaf pulverizable, bar rope tight knot, color Wu Run, tea perfume is strong, and tea embryo water content is 7%；
F, packed, transported after dry, store to get.
Claims (8)
1. a kind of processing method of red tea of wild white ox, which is characterized in that include the following steps：
A, it withers：After leaf picking, uniformly spreads and withered on groove face withering, spread thickness 12-20cm, temperature 20-
30 DEG C, withering time 12-20h；
B, it rubs：Sky first after withering leaf barrelling is rubbed into 3-8min and adds light pressure again, it is appropriate again after withering leaf is completely flexible to aggravate pressure,
Promote bar rope tight knot, after thering is tea juice spilling, tea item tightly to roll up in kneading disk, carries out loosening pressure, deblocking, then rub again；
C, it ferments：Tealeaves after rubbing is contained in fermentation box, heap leaf thickness is 8-10cm, and fermentation box is placed at sunlight not
In the fermenting cellar that energy direct projection enters, keeping fermentation room temperature is 22-28 DEG C, and 90% or more relative humidity, tea embryo needs in fermentation process
It stirs 2-3 times, fermentation time 5-8h；
D, drying：In, final firing dry two stages dry including gross fire, gross fire drying temperature is 105-115 DEG C, leaf-spreading thickness 1cm,
Time is 20-25min；It is dry to carry out final firing again by spreading for cooling 30-40min after the completion of gross fire is dry；Final firing drying temperature is 85-95
DEG C, leaf-spreading thickness 2cm, time 15-20min；
E, packed, transported after dry, store to get.
2. the processing method of red tea of wild white ox as described in claim 1, it is characterised in that：In the step A, fresh leaf
Annual spring, summer, Qiu Sanji can be picked, and spring tea to picking before the Beginning of summer before and after Clear and Bright, pick before the Summer Solstice to the Autumnal Equinox by summer heat tea,
Autumn tea is being picked around White Dew；1-2 piece true leaf is stayed when picking, to pick based on the fresh leaf of treetop top of supply line, is stayed in feeding tree crown
The branches and leaves that portion, lower part are germinated.
3. the processing method of red tea of wild white ox as described in claim 1, it is characterised in that：In the step A, wither
Dark green to tea color, the soft wrinkle in blade face, the red change in front end, it is agglomerating to hold leaf, vein petiole largely folding and continuous, nasil green grass
Gas disappears, and issues faint scent, and water content is 56-60% after withering.
4. the processing method of red tea of wild white ox as described in claim 1, it is characterised in that：In the step B, use
The rolling machine for referring to that the outer diameter for rubbing tea bucket is 65cm is rubbed, and throwing leaf amount is 55-65kg.
5. the processing method of red tea of wild white ox as described in claim 1, it is characterised in that：In the step B, rub
It is divided to two sections to carry out, every section 30-35min.
6. the processing method of red tea of wild white ox as described in claim 1, it is characterised in that：In the step C, fermentation
Box is the rectangular parallelepiped structure of long 80cm, width 60cm, high 10cm；Attenuation degree is to disappear to tea embryo green gas, issues dense ripe apple
Fruity, leaf color largely redden, and tea embryo is bright in colour, uniform.
7. the processing method of red tea of wild white ox as described in claim 1, it is characterised in that：In the step D, use
Roasting cupboard or dryer are dried.
8. the processing method of red tea of wild white ox as described in claim 1, it is characterised in that：In the step D, gross fire
It is dry to pinch feeling slightly needle-holding hand to hand, but tealeaves is still soft, and tea stalk is not easily broken, and for leaf color by red blackening, tea embryo water content is 18-
25%；
Final firing is dry to have husky sound to feeling needle-holding hand is pinched with hand, pinches tealeaves pulverizable, bar rope tight knot, color Wu Run, and tea perfume is dense
Strong, tea embryo water content is 5-7%.
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| CN201810544785.7A CN108812947A (en) | 2018-05-31 | 2018-05-31 | A kind of processing method of red tea of wild white ox |
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| CN201810544785.7A CN108812947A (en) | 2018-05-31 | 2018-05-31 | A kind of processing method of red tea of wild white ox |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379880A (en) * | 2015-12-23 | 2016-03-09 | 芒市志成茶业有限公司 | Strip black tea and processing method thereof |
| CN107242310A (en) * | 2017-06-16 | 2017-10-13 | 林伟秋 | A kind of single Cong Hongcha preparation method |
-
2018
- 2018-05-31 CN CN201810544785.7A patent/CN108812947A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379880A (en) * | 2015-12-23 | 2016-03-09 | 芒市志成茶业有限公司 | Strip black tea and processing method thereof |
| CN107242310A (en) * | 2017-06-16 | 2017-10-13 | 林伟秋 | A kind of single Cong Hongcha preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 朱燕等: "广西金秀野生茶叶片解剖结构特性与性状关系的研究", 《中国野生植物资源》 * |
| 欧燕清等: "单丛茶新秀——潮州单丛红茶研制", 《农业研究与应用》 * |
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Application publication date: 20181116 |