CN109042982A - A kind of black tea process for cleanly preparing - Google Patents
A kind of black tea process for cleanly preparing Download PDFInfo
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- CN109042982A CN109042982A CN201810972158.3A CN201810972158A CN109042982A CN 109042982 A CN109042982 A CN 109042982A CN 201810972158 A CN201810972158 A CN 201810972158A CN 109042982 A CN109042982 A CN 109042982A
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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
Abstract
The present invention relates to tea processing technical fields, and in particular to a kind of black tea process for cleanly preparing.The technique includes storing up green fodder, and withers, rubs, and is deblocked, and is deblocked, and fermentation is just dried, fried dry, and foot dries, and metal detection, color sorting, Titian is assorted, packaging coding and etc..Organic red tea is produced using technique of the invention, shape bar rope consolidation, color crow profit is glossy, the red and gorgeous bright, fragrance of soup look is fresh refreshing with fragrant and sweet, flavour sweet tea is dense, tea residue bud-leaf is delicate, and glow is bright-coloured, and after millet paste is cooling, cream down occurs in soup look.In addition to containing multiple water-soluble vitamin, also rich in nutriments such as minerals, protein, amino acid, Polyphenols, carbohydrate, pectin necessary to human body.In addition the mature production technology is stablized, and is particularly suitable for the mechanization production of high-quality black tea, can guarantee the quality of black tea, improves production efficiency.
Description
Technical field
The present invention relates to tea processing technical fields, and in particular to a kind of black tea process for cleanly preparing.
Background technique
Tealeaves is a kind of multifunctinoal health drink, is well received by consumers.China is the cradle of world's tealeaves, and
Tea Production, consumption big country.With the development and the improvement of people's living standards of economic society, people's health consciousness, environmental protection
Consciousness significantly increases, and the requirement to the food safety quality of tealeaves is also higher and higher, so the cleanly production gesture of fresh tea leaves exists
It must go.
Currently, the existing machine for processing tea structure in China is simple, technique is of less demanding, and scientific and technological content is low, production efficiency
Low, quality safety is troubling.Promote the items that standardization tea-processing equipment seeks to strict control tea-processing equipment
Can index, be allowed to standardize, normalization, automation.
Summary of the invention
In view of the above-mentioned problems, the mature production technology is stablized, especially the invention proposes a kind of black tea process for cleanly preparing
It is suitble to the mechanization production of high-quality black tea, can guarantees the quality of black tea, improves production efficiency.
A kind of black tea process for cleanly preparing of the present invention, technical solution include storing up green fodder, and wither, rub, deblock, hair
Ferment, just baking, fried dry, foot dry, and color sorting, Titian is assorted, pack coding step, wherein further including metal among baking and color sorting enough
Detection steps；
Rub: fresh leaf after withering feeding rubs process, using just rubbing-deblocking-form rubbed again, first time of kneading
Control is rubbed after being deblocked again in 1-1.5h, and the time controls in 0.5-1h, light alternately using light-weight-when being rubbed
Principle；
Fried dry: vial-type roller roasting machine is used, fried dry technique is divided into two steps, step 1: fried dry temperature is set as 210-230
DEG C, the fried dry time is 18-25min；Step 2: temperature is set as 180 DEG C, time 30-45min, when moisture fried dry to 20-
When 25%, discharging resurgence.
The black tea process for cleanly preparing detailed process are as follows:
1) store up green fodder: fresh leaf is at the uniform velocity delivered on tea leaf tedder by even leaf machine, using intermittent air blast mode, controls air quantity
11000-14000m3/ h makes the surface moisture Quick diffusing of fresh leaf, fresh leaf is avoided to generate heat；Fresh leaf be organic tea garden growth etc.
The consistent fresh leaf of grade, based on one leaf of a bud, two leaf of a bud；
2) it withers: being handled using intermittent electric heating air blast, blast temperature is 28-32 DEG C, using " from low to high " principle, is withered
Wither the time: 8-12h, the blow rate required take " first big after small " principle；With the extension of withering time, moisture constantly scatters and disappears in fresh leaf,
Blade gradually atrophy, the food value of leaf have that cirrhosis is soft, and leaf color switchs to dark green by bud green, and endoplasm changes.
Full-automatic deteriorating machine is preferably used, controls fresh leaf feeding speed and withering time using artificial PLC system, it is time saving
It is laborsaving, it is convenient and efficient.
3) rub: fresh leaf after withering feeding rubs process, using just rubbing-deblocking-form rubbed again, when just rubbing
Between control in 1-1.5h, rubbed again after being deblocked, the time controls in 0.5-1h, when being rubbed using light, and-weight-is light to hand over
The principle replaced, specially rubs revolving speed, and: 50r/min gently rubs 25min or so, starts pressurization and rubs again, when gland touching fresh leaf is
Standard is gently rubbed, time 25min again after rubbing 15min again.
The raw material usually to make black tea by spreading the leaves on withering racks to dry is that two leaf of a bud is just opened up to two leaf of a bud, and leaf item will not in this way folded
It rubs broken, can not also cause frictional heating, leaf item is made tightly to roll up bar rope, tea juice is sufficiently excessive, attaches to tea surface, it is held with hand-tight,
Tea juice is overflowed without being preferred at the bottom.
Preferably, process is rubbed using automatically rubbing unit, rubs rear self-emptying, such as 6CRN-55/Z full-automatic
Rub unit.
4) deblock: the tea leaf conveying after rubbing is sent to cylinder deblocking machine and deblocks, and is conducive to accelerate drying tea leaves speed,
Phenomena such as avoiding pockets of tealeaves from generating " bored Huang ".
5) it ferments: fermentation of black tea Conditions Temperature are as follows: 25-29 DEG C, the relative humidity of fermenting cellar are as follows: 95-99%, fermentation time
By for 3-5h；Fermented using the integrated mode of continous way fermentation bed and fermenting house, fermenting house by ultrasonic humidifier and
Steam generator carries out temperature and humidity control, nitrogen dioxide, oxygen content on-line monitoring system in fermenting house, and two sides are equipped with automatic air-exchanging
Device, guarantees the supply of sufficient air, and final tealeaves is dense, sweet tea, alcohol, the fragrance of a flower or fruity occurs, leaf color in it is yellow it is red to red be suitable
Degree.It is the critical process to make black tea by spreading the leaves on withering racks to dry, fermentation is abnormal, and black tea quality will decline.
6) just dry: using integrated dryer, temperature is controlled at 110-115 DEG C, independent centrifugal blower air feed, by hot empty
Air-flow is logical to make Measuring Moisture Content of Tea vaporization scatter and disappear, and when moisture reaches 40-45%, discharging carries out spreading for cooling resurgence.Wind speed frequency conversion is adjustable, dries
Hydrofuge dust-extraction unit is configured above dry machine, hot gas can be guided quickly to be discharged, and collects tea ash and tea milli.
First baking process is mainly to utilize the activity of the rapid inactive enzyme of high temperature, prevents excessive fermentation, vaporizes moisture in leaf
Volume is reduced in evaporation, and fixed profile distributes most of low boiling point grass smell, activates and retain higher boiling aromatic substance, obtains
Black tea is distinctive fragrant and sweet.Resurgence spreads moisture in leaf gradually to surface layer, then has surface layer to be evaporated in air, and redistribution is equal
It is even.
7) fried dry: moulding and Titian are carried out using vial-type roller roasting machine, the advantage is that homogeneous heating in roller, and have
Heat insulation function, moisture evaporation is less during frying.Roller is ceaselessly rotating, and makes tealeaves is comprehensive before and after up and down to turn over
It fries, and tea color, shape, fragrance are uniform.Fried dry technique is divided into two steps, step 1: fried dry temperature is set as 210-230 DEG C,
The fried dry time is advisable for 18-25min, and tealeaves surface slightly crimps, and hand touching is softer.Step 2: temperature is set as 180 DEG C, the time
For 30-45min, when moisture fried dry is to 20%-25%, discharging resurgence.
Fried dry is to promote tea aroma, promotes the critical process of shape quality, the tea polyphenols in fried dry stage tealeaves, ammonia
The reduction of base acid etc. forms fragrance very crucial, and fried dry can remove green grass gas, highlight tender perfume, faint scent, the tender Li Xiang of tealeaves
Out.Contoured surface is smooth after tealeaves fried dry, the bending of bar rope consolidation, and flavour baking is dense.Temperature is excessively high to make tealeaves surface hard
Change, formation is outer dry interior wet, therefore carries out necessary resurgence.
8) foot dries: it is required that low temperature is at a slow speed, 90-120 DEG C of inlet air temperature is advisable, and time 30min or so is advisable, and then carries out wind
Choosing；Sufficient to dry using integrated dryer, the foot baking time, which compares, just dries length, and fragrance is promoted adequately to be developed.It is sharp in selection by winnowing
With frivolous object, tea dust and the impurity in wind-force power separation tea.
9) metal detection, such as Ke Yang industry (Shanghai) Co., Ltd. metal detection: are carried out using metal detector
KY5C4010 model metal detector is checked the examined product transmitted in conveyor line using electromagnetic field, works as detection
Out when more than definite value metal signal, the dress for the rejecting command signal that the mixed alarm of output metal or output are issued by selector
It sets.
10) color sorting: using the high-end Intelligent tea color selector of TS series, to scab contained in tea, impurity, heterochromatic, stalk
Etc. having good color selection effect.According to the required precision of tealeaves, bad point number is set, color sorting+shape choosing is carried out, reduces breakage rate and mention
High finished product purity.
11) Titian: 110-115 DEG C of Titian temperature, time 8-10min, it is preferred to use integrated dryer.
It is 12) assorted: by two weighing balances that the identical two batches product of feedstock grade is assorted by standard requirements progress, it is ensured that
Finished product uniform quality.
13) pack coding: a kind of full-automatic Japanese quantitative package machine by computer domination set digital quantitative, is weighed, is packaged in
The packaging facilities of one.Range of packages is 3-8g, 50-200g, can automatically adjust Packing Unit according to demand.
In addition, use first baking, fried dry, the sequence dried enough in the present invention, its main feature is that by tea base surface moisture gradually vapour
Change evaporation；The phenomenon that moisture of advantageous internal layer is gradually spread to surface layer, and tealeaves is not in bored steaming；Be conducive to retain in tealeaves
Aromatic substance promotes the formation of fragrance；Finally make tealeaves shape bar rope consolidation, color, fragrance, flavour, tea residue are better than other works
Skill has famous-brand and high-quality qualitative characteristics.
Organic red tea is produced using technique of the invention, shape bar rope consolidation, color crow profit is glossy, soup look is red and
Gorgeous bright, fragrance is fresh refreshing with fragrant and sweet, flavour sweet tea is dense, tea residue bud-leaf is delicate, and glow is bright-coloured, and after millet paste is cooling, soup look occurs
Cream down.In addition to containing multiple water-soluble vitamin, also rich in minerals, protein, amino acid, polyphenol necessary to human body
The nutriments such as class, carbohydrate, pectin.
Specific embodiment
The specific embodiment of form by the following examples does further specifically above content of the invention
It is bright, but the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to example below.It is all to be based on above content of the present invention
The technology realized all belongs to the scope of the present invention, and it is complete to be all made of conventional prior unless otherwise specified, in following embodiments
At.
Embodiment 1
The fresh leaf of one leaf of a bud, two leaves and a bud that the spring tea tree of the self-holding organic tea garden growth of 300 mu of picking produces carries out black tea
Processing:
1) store up green fodder: fresh leaf is at the uniform velocity delivered on tea leaf tedder by even leaf machine, using intermittent air blast mode, controls air quantity
14000m3/ h makes the surface moisture Quick diffusing of fresh leaf, fresh leaf is avoided to generate heat；
2) it withers: using full-automatic deteriorating machine, intermittent electric heating air blast processing, blast temperature is 29 DEG C, using " after first high
It is low " principle, withering time: 10h, the blow rate required take " first big after small " principle；Fresh leaf feeding speed is controlled using artificial PLC system
And withering time.
3) rub: fresh leaf after withering feeding rubs process, using just rubbing-deblocking-form rubbed again, when just rubbing
Between control in 1h, rubbed again after being deblocked, the time controls in 0.6h, light alternate former using light-weight-when being rubbed
Then, specially rubbing revolving speed: 50r/min gently rubs 25min or so, starts pressurization and rubs again, subject to gland touching fresh leaf, rubs again
It is gently rubbed again after 15min, time 25min；
Process is rubbed using automatically unit is rubbed, rubs rear self-emptying, the full-automatic rolling machine of specially 6CRN-55/Z
Group.
4) deblock: the tea leaf conveying after rubbing is sent to cylinder deblocking machine and deblocks, and is conducive to accelerate drying tea leaves speed,
Phenomena such as avoiding pockets of tealeaves from generating " bored Huang ".
5) it ferments: being fermented using the integrated mode of continous way fermentation bed and fermenting house, fermentation of black tea Conditions Temperature are as follows:
27 DEG C, the relative humidity of fermenting cellar are as follows: 96%, it is 3-5h that fermentation time, which is pressed,；Fermenting house is sent out by ultrasonic humidifier and steam
Raw device carries out temperature and humidity control, carbon dioxide, oxygen content on-line monitoring system in fermenting house, and two sides are equipped with automatic air interchanger,
Guarantee the supply of sufficient air, final tealeaves is dense, sweet tea, alcohol, the fragrance of a flower or fruity occurs, leaf color is in yellow red to red.
6) just dry: using integrated automatic drier, temperature is controlled at 110 DEG C, independent centrifugal blower air feed, by hot empty
Air-flow is logical to make Measuring Moisture Content of Tea gasification scatter and disappear, and when moisture reaches 40-45%, discharging carries out spreading for cooling resurgence.
7) fried dry: vial-type roller roasting machine is used, fried dry technique is divided into two steps, step 1: fried dry temperature is set as 215
DEG C, the fried dry time is advisable for 20min, and tealeaves surface slightly crimps, and hand touching is softer.Step 2: temperature is set as 180 DEG C, the time
For 35min, when moisture fried dry is to 22%, discharging resurgence.
8) foot dries: using integrated dryer, it is desirable that at a slow speed, 110 DEG C of inlet air temperature are advisable low temperature, time 30min or so
It is advisable, then carries out selection by winnowing；
9) metal detection: using the KY5C4010 model metal detector of Ke Yang industry (Shanghai) Co., Ltd..
10) color sorting: using the high-end Intelligent tea color selector of TS series, to scab contained in tea, impurity, heterochromatic, stalk
Deng progress color sorting.
11) Titian: 110 DEG C of Titian temperature, time 8min, it is preferred to use integrated dryer.
12) assorted: by two weighing balances that the identical two batches product of feedstock grade is assorted by standard requirements progress.
13) pack coding: a kind of full-automatic Japanese quantitative package machine by computer domination set digital quantitative, is weighed, is packaged in
The packaging facilities of one.Packing specification is 50g, can automatically adjust Packing Unit according to demand.
Embodiment 2
One leaf of a bud, the two leaves and a bud that the spring tea tree of the self-holding organic tea garden growth of 300 mu of picking produces are that fresh leaf carries out black tea
Processing:
1) store up green fodder: fresh leaf is at the uniform velocity delivered on tea leaf tedder by even leaf machine, using intermittent air blast mode, controls air quantity
12000m3/ h makes the surface moisture Quick diffusing of fresh leaf, fresh leaf is avoided to generate heat；
2) it withers: using full-automatic deteriorating machine, intermittent electric heating air blast processing, blast temperature is 30 DEG C, using " after first high
It is low " principle, withering time: 8h, the blow rate required take " first big after small " principle；Fresh leaf feeding speed is controlled using artificial PLC system
And withering time.
3) rub: fresh leaf after withering feeding rubs process, using just rubbing-deblocking-form rubbed again, when just rubbing
Between control in 1h, rubbed again after being deblocked, the time controls in 0.5h, light alternate former using light-weight-when being rubbed
Then, specially rubbing revolving speed: 50r/min gently rubs 25min or so, starts pressurization and rubs again, subject to gland touching fresh leaf, rubs again
It is gently rubbed again after 15min, time 25min；
Process is rubbed using automatically unit is rubbed, rubs rear self-emptying, the full-automatic rolling machine of specially 6CRN-55/Z
Group.
4) deblock: the tea leaf conveying after rubbing is sent to cylinder deblocking machine and deblocks, and is conducive to accelerate drying tea leaves speed,
Phenomena such as avoiding pockets of tealeaves from generating " bored Huang ".
5) it ferments: being fermented using the integrated mode of continous way fermentation bed and fermenting house, fermentation of black tea Conditions Temperature are as follows:
28 DEG C, the relative humidity of fermenting cellar are as follows: 98%, it is 3-5h that fermentation time, which is pressed,；Fermenting house is sent out by ultrasonic humidifier and steam
Raw device carries out temperature and humidity control, nitrogen dioxide, oxygen content on-line monitoring system in fermenting house, and two sides are equipped with automatic air interchanger,
Guarantee the supply of sufficient air, final tealeaves is dense, sweet tea, alcohol, the fragrance of a flower or fruity occurs, leaf color is in yellow red to red.
6) just dry: using integrated automatic drier, temperature is controlled at 110 DEG C, independent centrifugal blower air feed, by hot empty
Air-flow is logical to make Measuring Moisture Content of Tea gasification scatter and disappear, and when moisture reaches 42%, discharging carries out spreading for cooling resurgence.
7) fried dry: vial-type roller roasting machine is used, fried dry technique is divided into two steps, step 1: fried dry temperature is set as 220
DEG C, the fried dry time is advisable for 20min, and tealeaves surface slightly crimps, and hand touching is softer.Step 2: temperature is set as 180 DEG C, the time
For 35min, when moisture fried dry is to 20%, discharging resurgence.
8) foot dries: using integrated dryer, it is desirable that at a slow speed, 100 DEG C of inlet air temperature are advisable low temperature, time 30min or so
It is advisable, then carries out selection by winnowing；
9) metal detection: using the KY5C4010 model metal detector of Ke Yang industry (Shanghai) Co., Ltd..
10) color sorting: using the high-end Intelligent tea color selector of TS series, to scab contained in tea, impurity, heterochromatic, stalk
Deng progress color sorting.
11) Titian: 110 DEG C of Titian temperature, time 8min, it is preferred to use integrated dryer.
12) assorted: by two weighing balances that the identical two batches product of feedstock grade is assorted by standard requirements progress.
13) pack coding: a kind of full-automatic Japanese quantitative package machine by computer domination set digital quantitative, is weighed, is packaged in
The packaging facilities of one.Packing specification is 5g, can automatically adjust Packing Unit according to demand.
Embodiment 3
One leaf of a bud, the two leaves and a bud that the spring tea tree of the self-holding organic tea garden growth of 300 mu of picking produces are that fresh leaf carries out black tea
Processing:
1) store up green fodder: fresh leaf is at the uniform velocity delivered on tea leaf tedder by even leaf machine, using intermittent air blast mode, controls air quantity
13000m3/ h makes the surface moisture Quick diffusing of fresh leaf, fresh leaf is avoided to generate heat；
2) it withers: using full-automatic deteriorating machine, intermittent electric heating air blast processing, blast temperature is 30 DEG C, using " after first high
It is low " principle, withering time: 12h, the blow rate required take " first big after small " principle；Fresh leaf feeding speed is controlled using artificial PLC system
And withering time.
3) rub: fresh leaf after withering feeding rubs process, using just rubbing-deblocking-form rubbed again, when just rubbing
Between control in 1.5h, rubbed again after being deblocked, the time controls in 0.5h, light alternate using light-weight-when being rubbed
Principle specially rubs revolving speed, and: 50r/min gently rubs 25min or so, starts pressurization and rubs again, subject to gland touching fresh leaf, weight
It is gently rubbed again after rubbing 15min, time 25min；
Process is rubbed using automatically unit is rubbed, rubs rear self-emptying, the full-automatic rolling machine of specially 6CRN-55/Z
Group.
4) deblock: the tea leaf conveying after rubbing is sent to cylinder deblocking machine and deblocks, and is conducive to accelerate drying tea leaves speed,
Phenomena such as avoiding pockets of tealeaves from generating " bored Huang ".
5) it ferments: being fermented using the integrated mode of continous way fermentation bed and fermenting house, fermentation of black tea Conditions Temperature are as follows:
29 DEG C, the relative humidity of fermenting cellar are as follows: 98%, it is 4h that fermentation time, which is pressed,；Fermenting house passes through ultrasonic humidifier and steam generation
Device carries out temperature and humidity control, carbon dioxide, oxygen content on-line monitoring system in fermenting house, and two sides are equipped with automatic air interchanger, protects
Demonstrate,prove the supply of sufficient air, final tealeaves is dense, sweet tea, alcohol, the fragrance of a flower or fruity occurs, leaf color is in yellow red to red.
6) just dry: using integrated automatic drier, temperature is controlled at 112 DEG C, independent centrifugal blower air feed, by hot empty
Air-flow is logical to make Measuring Moisture Content of Tea gasification scatter and disappear, and when moisture reaches 45%, discharging carries out spreading for cooling resurgence.
7) fried dry: vial-type roller roasting machine is used, fried dry technique is divided into two steps, step 1: fried dry temperature is set as 220
DEG C, the fried dry time is advisable for 20min, and tealeaves surface slightly crimps, and hand touching is softer.Step 2: temperature is set as 180 DEG C, the time
For 35min, when moisture fried dry is to 22%, discharging resurgence.
8) foot dries: using integrated dryer, it is desirable that at a slow speed, 105 DEG C of inlet air temperature are advisable low temperature, time 30min or so
It is advisable, then carries out selection by winnowing；
9) metal detection: using the KY5C4010 model metal detector of Ke Yang industry (Shanghai) Co., Ltd..
10) color sorting: using the high-end Intelligent tea color selector of TS series, to scab contained in tea, impurity, heterochromatic, stalk
Deng progress color sorting.
11) Titian: 112 DEG C of Titian temperature, time 8min, it is preferred to use integrated dryer.
12) assorted: by two weighing balances that the identical two batches product of feedstock grade is assorted by standard requirements progress.
13) pack coding: a kind of full-automatic Japanese quantitative package machine by computer domination set digital quantitative, is weighed, is packaged in
The packaging facilities of one.Packing specification is 100g, can automatically adjust Packing Unit according to demand.
Claims (4)
1. a kind of black tea process for cleanly preparing, including store up green fodder, it withers, rubs, deblock, fermentation is just dried, fried dry, and foot dries, color sorting,
Titian, it is assorted, pack coding step, it is characterised in that: enough dry and color sorting among further include metal detection step；
Described rubs: fresh leaf after withering feeding rubs process, using just rubbing-deblocking-form rubbed again, when just rubbing
Between control in 1-1.5h, rubbed again after being deblocked, the time controls in 0.5-1h, when being rubbed using light, and-weight-is light to hand over
The principle replaced；
The fried dry: vial-type roller roasting machine is used, fried dry technique is divided into two steps, step 1: fried dry temperature is set as 210-
230 DEG C, the fried dry time is 18-25min；Step 2: temperature is set as 180 DEG C, time 30-45min, when moisture fried dry extremely
When 20-25%, discharging resurgence.
2. a kind of black tea process for cleanly preparing according to claim 1, it is characterised in that: the light-weight-is light alternate
Principle specifically: rub revolving speed: 50r/min gently rubs 25min or so, starts pressurization and rubs again, subject to gland touching fresh leaf, weight
It is gently rubbed again after rubbing 15min, time 25min.
3. a kind of black tea process for cleanly preparing according to claim 1, it is characterised in that: described stores up green fodder specifically: fresh
Leaf is at the uniform velocity delivered on tea leaf tedder by even leaf machine, using intermittent air blast mode, controls air quantity 11000-14000m3/ h makes fresh
The surface moisture Quick diffusing of leaf, avoids fresh leaf from generating heat；Fresh leaf is the consistent fresh leaf of grade of organic tea garden growth, with a bud one
Based on leaf, two leaf of a bud；
Described withers specifically: is handled using intermittent electric heating air blast, blast temperature is 28-32 DEG C, withering time: 8-12h；
The deblocking is deblocked using cylinder deblocking machine；
The fermentation specifically: fermentation condition temperature are as follows: 25-29 DEG C, the relative humidity of fermenting cellar are as follows: 95-99%, when fermentation
Between by be 3-5h；It is fermented using the integrated mode of continous way fermentation bed and fermenting house；
The first baking specifically: temperature is controlled at 110-115 DEG C, and when moisture reaches 40-45%, discharging carries out spreading for cooling and returns
Tide；
The foot dries specifically: it is required that low temperature is at a slow speed, 90-120 DEG C of inlet air temperature is advisable, time 30min；
The metal detection uses KY5C4010 model metal detector；
The color sorting is using the high-end Intelligent tea color selector of TS series；
The Titian specifically: 110-115 DEG C of Titian temperature, time 8-10min.
4. a kind of black tea process for cleanly preparing according to claim 3, it is characterised in that: the first baking, foot dry and
Titian process is all made of integrated dryer.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810972158.3A CN109042982A (en) | 2018-08-24 | 2018-08-24 | A kind of black tea process for cleanly preparing |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810972158.3A CN109042982A (en) | 2018-08-24 | 2018-08-24 | A kind of black tea process for cleanly preparing |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034818A (en) * | 2019-12-27 | 2020-04-21 | 海南白沙农场集团有限公司 | Production and processing method of floral black tea |
| CN112741181A (en) * | 2021-01-07 | 2021-05-04 | 王春光 | Peanut leaf health-care tea and preparation method thereof |
-
2018
- 2018-08-24 CN CN201810972158.3A patent/CN109042982A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034818A (en) * | 2019-12-27 | 2020-04-21 | 海南白沙农场集团有限公司 | Production and processing method of floral black tea |
| CN112741181A (en) * | 2021-01-07 | 2021-05-04 | 王春光 | Peanut leaf health-care tea and preparation method thereof |
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Application publication date: 20181221 |
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