CN108925657A - A kind of processing method of black tea - Google Patents
A kind of processing method of black tea Download PDFInfo
- Publication number
- CN108925657A CN108925657A CN201810654914.8A CN201810654914A CN108925657A CN 108925657 A CN108925657 A CN 108925657A CN 201810654914 A CN201810654914 A CN 201810654914A CN 108925657 A CN108925657 A CN 108925657A
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- China
- Prior art keywords
- fresh leaf
- transparent frame
- leaf
- black tea
- tea
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Abstract
This application discloses the processing methods of one of tea processing technical field black tea, comprising the following steps: Step 1: leaf picking: the fresh leaf of three leaf of two leaves and a bud or a bud；Step 2: withering: fresh leaf is placed in Transparent frame, there are several pores on Transparent frame, fresh leaf is spread into the thickness of 3~5cm, then fresh leaf is fixed in Transparent frame with one block of transparent web plate, then fresh leaf is irradiated from the surrounding of Transparent frame with yellow light, while brushes Transparent frame with hot wind；Step 3: rubbing: the tealeaves after withering being put into rolling machine and is rubbed, rubs into item until tea juice is not flowing out and giving out faint scent；Step 4: fermentation: the tealeaves rubbed being put into fermenting cellar and is fermented, ferments and completes when blade becomes dark-brown；Step 5: drying: being dried being put into dryer after 80~100min of tea tedding after fermentation.The black tea quality that the present invention makes is high, and fragrance is highly concentrated persistently, and flavour sweet tea is pure fresh refreshing, and the process-cycle is short.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of processing method of black tea.
Background technique
Black tea belongs to full fermentation teas, is to be formed using the tender tip of tea tree as Raw material processing, black tea occurs in process
Chemical reaction centered on tea polyphenols enzymatic oxidation, the chemical composition change in fresh leaf is larger, tea polyphenols reduce 90% with
On, the new components such as theaflavin, thearubigin are produced, aroma substance is obviously increased than fresh leaf.So black tea have black tea, red soup,
The feature of red autumnal leaves and fragrant and sweet taste alcohol.
In existing black tea processing, withering technology includes that nature withers, daylight withers and withers with withering trough.Naturally it withers
It is uniformly to spread fresh leaf on bamboo curtain splint or bamboo sieve, sets air circulation, carried out at the drying of cool place；It is that fresh leaf is uniform that daylight, which withers,
It spreads under daylight, withers by means of sun heating power；It is uniformly to spread fresh leaf to wither on withering trough that the slot that withers, which withers,.
Since the withering time that withers naturally is long, it is unfavorable for industrializing the processing of black tea；Daylight occupied area of withering is excessive, no
It is suitble to a large amount of manufactures, while the rainy day once occurs or the cloudy day, the method not can be used, limitation is big.So factory process black tea
In mostly withered with withering trough, but the tea quality after the tea quality that withers of withering trough withers than daylight is poor, former
Cause is tealeaves under the action of light, enhances enzymatic activity, accelerates the reactions change of internal substance, and is withered not using withering trough
There is light, enzymatic activity is not strong in tealeaves, and the chemical reaction velocity of internal substance is slow.Studies have shown that different light medium is withered
Influence to tealeaves is different, and wherein yellow light withers most preferably, is secondly that feux rouges, clear light, blue light, ultraviolet, purple light wither, again for
Secretly, white light withers, and green light withered tea leaves quality is worst.
Summary of the invention
The invention is intended to provide the processing method that a kind of speed of withering is fast, limitation is small.
To solve the above-mentioned problems, the present invention provides a kind of following scheme: processing method of black tea, comprising the following steps:
Step 1: leaf picking: the fresh leaf of three leaf of two leaves and a bud or a bud；
Step 2: withering: fresh leaf is placed in Transparent frame, there are several pores on Transparent frame, fresh leaf is spread into 3~
The thickness of 5cm, then fresh leaf is fixed in Transparent frame with one block of transparent web plate, then irradiated with yellow light from the surrounding of Transparent frame
Fresh leaf, while Transparent frame is brushed with hot wind；
Step 3: rubbing: the tealeaves after withering being put into rolling machine and is rubbed, time of kneading is 40~60 minutes；
Step 4: fermentation: it is 26~30 DEG C that the tealeaves rubbed, which is put into room temperature, the hair that relative humidity is 82%~90%
It ferments in ferment room, ferments and complete when blade becomes dark-brown；
Step 5: drying: being dried being put into dryer after 80~100min of tea tedding after fermentation.
Further, the wavelength of yellow light is 570~580nm in the step 2.Work of the yellow light of the wave band to enzyme in tealeaves
Property promoted it is maximum.
Further, 180~200min of yellow light is used in the step 2.180~200min of irradiation can make in tealeaves
It is sufficiently reacted containing substance.
Further, hot blast temperature is 30~32 DEG C in the step 2.It withers under the conditions of the temperature fastest, and will not
Make the quick dehydration of tealeaves, to influence the reaction of tealeaves internal substance.
Further, drying is divided into twice in the step 5, dries for the first time, and temperature is 100~110 DEG C, 20 points cooling
It carries out drying for second after clock, second of drying temperature is 145~155 DEG C.It is divided into and dries twice, it is cooling after drying for the first time
It 20 minutes, is dried carrying out second, improves the ductility and toughness of tealeaves in this way, reduce the brittleness of tealeaves, avoid storing
Tealeaves is squeezed by external force and is crushed in the process.
This programme the utility model has the advantages that 1, the present invention in fresh leaf is put into Transparent frame, with yellow light fresh leaf, yellow light can be mentioned
The activity of enzyme in high fresh leaf promotes the chemical reaction of tealeaves internal substance, it is more especially to exacerbate theanine, soluble sugar, tea
The reaction of the substances such as phenol, theaflavin, alcohol compound, aromatic compound improves the concentration of black tea fragrance in this way and holds
Degree long enhances the fresh refreshing degree and sweet tea purity of flavour, reduces bitter taste, improve the quality of tealeaves, wherein flavour delicate flavour and tea ammonia
The increase of acid is related, and the pure taste of sweet tea is related with the increase of soluble sugar, and it is equal that bitter taste mitigates oxidation, theaflavin increase with tea polyphenols
It is related, it is the Gao Tian of fragrance, dense persistently related with the increase of alcohols, aromatic content.
2, the present invention brushes Transparent frame with hot wind while yellow light withers, and provides temperature and accelerates the anti-of tealeaves internal substance
It answers, moreover it is possible to which fast speed belt walks moisture and green grass breath, substantially reduces withering time.
3, withering is tealeaves with a thickness of 3~5cm, and yellow light makes in this way from the surrounding omnidirectional tealeaves of Transparent frame
The withering degree that tealeaves receives reaches unanimity, and improves the quality of tealeaves.
4, time of kneading be 40~60 minutes, this time just can by tea rolling at item until tea juice do not flowing out and dissipating
Issue faint scent.
In conclusion the period of processing black tea of the present invention is short, limitation is small, and the black tea quality processed is high, fragrance
Highly concentrated lasting, flavour sweet tea is pure fresh refreshing.
Specific embodiment
Below by the further details of explanation of specific embodiment:
A kind of embodiment 1: processing method of black tea, comprising the following steps:
Step 1: leaf picking: the fresh leaf of three leaf of two leaves and a bud or a bud；
Step 2: withering: fresh leaf being placed in Transparent frame, there are several pores on Transparent frame, fresh leaf is spread into 3cm's
Thickness, then fresh leaf is fixed in Transparent frame with one block of transparent web plate, the yellow light for being then 570nm with wavelength is from Transparent frame
Surrounding irradiates fresh leaf 180min, while brushing Transparent frame with 30 DEG C of hot wind；
Step 3: rubbing: the tealeaves after withering being put into rolling machine and is rubbed, time of kneading is 40 minutes, is rubbed
At item until tea juice is not flowing out and giving out faint scent；
Step 4: fermentation: it is 26 DEG C that the tealeaves rubbed, which is put into room temperature, hair in the fermenting cellar that relative humidity is 82%
Ferment ferments when blade becomes dark-brown and completes；
Step 5: drying: it dries being put into dryer after the tea tedding 80min after fermentation twice, dries for the first time,
Temperature is 100 DEG C, and cooling to carry out drying for second after twenty minutes, second of drying temperature is 145 DEG C.
A kind of embodiment 2: processing method of black tea, comprising the following steps:
Step 1: leaf picking: the fresh leaf of three leaf of two leaves and a bud or a bud；
Step 2: withering: fresh leaf being placed in Transparent frame, there are several pores on Transparent frame, fresh leaf is spread into 4cm's
Thickness, then fresh leaf is fixed in Transparent frame with one block of transparent web plate, the yellow light for being then 575nm with wavelength is from Transparent frame
Surrounding irradiates fresh leaf 190min, while brushing Transparent frame with 31 DEG C of hot wind；
Step 3: rubbing: the tealeaves after withering being put into rolling machine and is rubbed, time of kneading is 50 minutes, is rubbed
At item until tea juice is not flowing out and giving out faint scent；
Step 4: fermentation: it is 28 DEG C that the tealeaves rubbed, which is put into room temperature, hair in the fermenting cellar that relative humidity is 86%
Ferment ferments when blade becomes dark-brown and completes；
Step 5: drying: it dries being put into dryer after the tea tedding 90min after fermentation twice, dries for the first time,
Temperature is 105 DEG C, and cooling to carry out drying for second after twenty minutes, second of drying temperature is 150 DEG C.
A kind of embodiment 3: processing method of black tea, comprising the following steps:
Step 1: leaf picking: the fresh leaf of three leaf of two leaves and a bud or a bud；
Step 2: withering: fresh leaf being placed in Transparent frame, there are several pores on Transparent frame, fresh leaf is spread into 5cm's
Thickness, then fresh leaf is fixed in Transparent frame with one block of transparent web plate, the yellow light for being then 580nm with wavelength is from Transparent frame
Surrounding irradiates fresh leaf 200min, while brushing Transparent frame with 32 DEG C of hot wind；
Step 3: rubbing: the tealeaves after withering being put into rolling machine and is rubbed, time of kneading is 60 minutes, is rubbed
At item until tea juice is not flowing out and giving out faint scent；
Step 4: fermentation: it is 30 DEG C that the tealeaves rubbed, which is put into room temperature, hair in the fermenting cellar that relative humidity is 90%
Ferment ferments when blade becomes dark-brown and completes；
Step 5: drying: drying being put into dryer after the tea tedding 100min after fermentation twice, dry for the first time
Dry, temperature is 110 DEG C, and cooling to carry out drying for second after twenty minutes, second of drying temperature is 155 DEG C.
The ingredient of the black tea of Examples 1 to 3 processing and the black tea (hereinafter referred to as comparative example) of prior art processing is examined
It surveys, obtains data such as table 1.
Table 1
It can obviously be learnt according to data in table 1, polyphenol content is lower than existing black tea in black tea produced by the present invention,
And theaflavin, soluble sugar, the content of theanine and aromatic compound are higher than existing black tea, so the present invention is made
Black tea it is high compared to quality for existing black tea, fragrance is highly concentrated persistently, and flavour sweet tea is pure fresh refreshing.
Claims (5)
1. a kind of processing method of black tea, it is characterised in that: the following steps are included:
Step 1: leaf picking: the fresh leaf of three leaf of two leaves and a bud or a bud；
Step 2: withering: fresh leaf being placed in Transparent frame, there are several pores on Transparent frame, fresh leaf is spread into 3~5cm's
Thickness, then fresh leaf is fixed in Transparent frame with one block of transparent web plate, fresh leaf then is irradiated from the surrounding of Transparent frame with yellow light,
Transparent frame is brushed with hot wind simultaneously；
Step 3: rubbing: the tealeaves after withering being put into rolling machine and is rubbed, time of kneading is 40~60 minutes；
Step 4: fermentation: it is 26~30 DEG C that the tealeaves rubbed, which is put into room temperature, the fermenting cellar that relative humidity is 82%~90%
Interior fermentation is fermented when blade becomes dark-brown and is completed；
Step 5: drying: being dried being put into dryer after 80~100min of tea tedding after fermentation.
2. a kind of processing method of black tea according to claim 1, it is characterised in that: the wavelength of yellow light in the step 2
For 570~580nm.
3. a kind of processing method of black tea according to claim 2, it is characterised in that: shone in the step 2 using yellow light
Penetrate 180~200min.
4. a kind of processing method of black tea according to claim 3, it is characterised in that: hot blast temperature is in the step 2
30~32 DEG C.
5. a kind of processing method of black tea according to claim 4, it is characterised in that: drying is divided into two in the step 5
It is secondary, it dries for the first time, temperature is 100~110 DEG C, and cooling to carry out drying for second after twenty minutes, second of drying temperature is 145
~155 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810654914.8A CN108925657A (en) | 2018-06-22 | 2018-06-22 | A kind of processing method of black tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810654914.8A CN108925657A (en) | 2018-06-22 | 2018-06-22 | A kind of processing method of black tea |
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| CN108925657A true CN108925657A (en) | 2018-12-04 |
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| CN201810654914.8A Pending CN108925657A (en) | 2018-06-22 | 2018-06-22 | A kind of processing method of black tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771702A (en) * | 2019-12-11 | 2020-02-11 | 重庆市农业科学院 | Light quality withering method for black tea |
| CN113180130A (en) * | 2021-06-03 | 2021-07-30 | 李贵龙 | Preparation process of pine pollen black tea |
| CN115590084A (en) * | 2022-10-25 | 2023-01-13 | 江西省经济作物研究所（Cn） | Black tea withering method for improving linalool content through hot air warm light intermittent control |
| CN116076586A (en) * | 2022-11-17 | 2023-05-09 | 西北农林科技大学 | Preparation method of granular black tea suitable for yellowing tea tree varieties |
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| CN102948502A (en) * | 2012-11-30 | 2013-03-06 | 云南台茶茶业有限公司 | Preparation technology of high mountain oolong tea |
| CN103039636A (en) * | 2012-12-18 | 2013-04-17 | 苏州市瀛园农产品研发有限公司 | Manufacturing process of Biluochun black tea |
| CN104054857A (en) * | 2014-05-30 | 2014-09-24 | 贵州省凤冈县黔雨枝生态茶业有限公司 | Preparation method of red tea |
| CN104430951A (en) * | 2013-09-23 | 2015-03-25 | 华中农业大学 | Illumination withering method of black tea |
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2018
- 2018-06-22 CN CN201810654914.8A patent/CN108925657A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948502A (en) * | 2012-11-30 | 2013-03-06 | 云南台茶茶业有限公司 | Preparation technology of high mountain oolong tea |
| CN103039636A (en) * | 2012-12-18 | 2013-04-17 | 苏州市瀛园农产品研发有限公司 | Manufacturing process of Biluochun black tea |
| CN104430951A (en) * | 2013-09-23 | 2015-03-25 | 华中农业大学 | Illumination withering method of black tea |
| CN104054857A (en) * | 2014-05-30 | 2014-09-24 | 贵州省凤冈县黔雨枝生态茶业有限公司 | Preparation method of red tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771702A (en) * | 2019-12-11 | 2020-02-11 | 重庆市农业科学院 | Light quality withering method for black tea |
| CN113180130A (en) * | 2021-06-03 | 2021-07-30 | 李贵龙 | Preparation process of pine pollen black tea |
| CN115590084A (en) * | 2022-10-25 | 2023-01-13 | 江西省经济作物研究所（Cn） | Black tea withering method for improving linalool content through hot air warm light intermittent control |
| CN116076586A (en) * | 2022-11-17 | 2023-05-09 | 西北农林科技大学 | Preparation method of granular black tea suitable for yellowing tea tree varieties |
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