CN109170010A - Fragrant black tea and preparation method thereof - Google Patents
Fragrant black tea and preparation method thereof Download PDFInfo
- Publication number
- CN109170010A CN109170010A CN201811316410.1A CN201811316410A CN109170010A CN 109170010 A CN109170010 A CN 109170010A CN 201811316410 A CN201811316410 A CN 201811316410A CN 109170010 A CN109170010 A CN 109170010A
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- tealeaves
- relative humidity
- microwave
- withering
- enzyming
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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
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of preparation methods of fragrant black tea, in turn include the following steps: (1) feedstock capture: picking tealeaves in 7-8 month；(2) it cleans: spreading out, dry in shady place after the tealeaves of acquisition is rinsed well with flowing water；(3) air blue: in room temperature at 20-25 DEG C, the indoor air blue 90-150min of relative humidity 60-75%；(4) it withers: the withering trough that the tealeaves after air blue is put into workshop of withering being subjected to three-step approach and is withered, LED light is installed, illuminance 1000-1500Lx withers；(5) microwave de-enzyming: being put into microwave de-enzyming machine for tealeaves, and finish 0.5-1min；(6) it rubs: the tealeaves after microwave de-enzyming being carried out to rub 5-7min；(7) it ferments: the tealeaves after rubbing is fermented 4-6h under 20-30 DEG C, the environment of 85% or more relative humidity.The tea fragrant aroma is unique, and mouthfeel is soft.
Description
Technical field
The present invention relates to black tea preparation technical fields, and in particular to a kind of fragrant black tea and preparation method thereof.
Background technique
The chemical reaction centered on tea polyphenols enzymatic oxidation has occurred in black tea in process, in fresh leaf chemistry at
Divide and change greatly, tea polyphenols reduce 90% or more, produce the new components such as theaflavin, thearubigin, aroma substance increasing more obvious than fresh leaf
Add, so black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol, China's black tea kind is the most famous with Keemun black tea,
For the second largest teas in China.
Black tea category full fermentation tea is using suitable tea tree Xin Yaye as raw material, withered, rub and (cut), fermented, is dry etc.
The refined tea of series of process process.Withering is the important process of system at the beginning of black tea, and black tea is known as " black tea " when just processed, red
Millet paste and tea residue color of the tea after its dry tea brews are gained the name due to taking on a red color, and are developed fragrant black tea and are conducive to economic development, protection
Environment and raising people's health are horizontal, and market prospects are very wide.
Summary of the invention
The purpose of the present invention is to provide a kind of fragrant black teas and preparation method thereof, control illumination by LED light, make tea
Polyphenol volatilization, polyphenol fragrance are sufficiently full of blade face, and the tea fragrant aroma is unique, and mouthfeel is soft, return sweet long, no security risk.
Technical solution of the present invention is as follows:
(1) feedstock capture: picking tealeaves in 7-8 month, pluck the leaf bud for picking no insect bite, disease, discard incomplete bud-leaf,
Old leaf and impurity；
(2) it cleans: being spread out after the tealeaves of acquisition is rinsed well with flowing water in shady place, dry surface moisture；
(3) air blue: in room temperature at 20-25 DEG C, relative humidity is the indoor air blue 90-150min of 60%-75%；
(4) it withers: the withering trough that the tealeaves after air blue is put into workshop of withering being subjected to three-step approach and is withered, simulating sun photograph is installed
LED light, illuminance 1000-1500Lx, simulating sun shine into row and wither；
(5) microwave de-enzyming: and then tealeaves is put into microwave de-enzyming machine, finish 0.5-1min；
(6) it rubs: the tealeaves after microwave de-enzyming being carried out to rub 5-7min；
(7) it ferments: the tealeaves after rubbing is fermented 4-6h under 20-30 DEG C, the environment of 85% or more relative humidity.
Wherein step (4) three-step approach condition of withering is as follows :(a) is first 25-30 DEG C in temperature, relative humidity is in 50-60% item
Wither 15-20min under part；(b) 30-40 DEG C of temperature, relative humidity are withered 20-30min under the conditions of 40-45；(c) temperature 40-
45 DEG C, relative humidity is withered 30-50min under the conditions of 50-55%.
The invention also includes the fragrant black teas of above method preparation.
Main physical variation shows as the reduction of dark brownish green leaf water content during tea leaf withering, and water content reduction leads to leaf
Qualitative change is soft, rubs appearance for black tea and creates necessary physical condition, and fresh leaf dehydration of withering mainly passes through the fresh leaf back side
Stomata and horny layer of epidermis and carry out, 50 intestines moisture are to be distributed by cuticula, and thick old leaf is due to angle in usual tender leaf
Matter thickness and it is solid, the moisture of only 5-10 intestines is distributed by it, and the dehydration process to wither is mainly 3 stages, first
It is the free water evaporation in withering leaf, " autodigestion water " and " disperse water " distribute followed by leaf, are finally only " water of constitution "
" in conjunction with water " scatters and disappears.Humidity of withering is excessively high, then is unfavorable for distributing for moisture, be unfavorable for tealeaves rub and moulding, fresh leaf are difficult
Chemical change occurs, no matter all difficult quantitatively or in quality complete, influence is withered process；Withering temperature is too low, is easy
Cause withering time too long, temperature is excessively high, and tealeaves is easy discoloration, causes adverse effect to black tea soup look, fragrance, mouthfeel.
Deterioration method of the invention, controlling temperature and humidity by LED light influences blade face temperature and humidity, in withering for black tea
During withering, a series of chemical changes are also had occurred while physical change occurs in withering leaf, during black tea withers,
Numerous amino acid are all continuously increased, and highly beneficial, fresh leaf of moderately withering that treated is formed to black tea quality, and fermentation liquid tea is yellow
Cellulose content is higher than not into the fresh leaf withered is crossed, and the content of the fresh leaf partial aromatic substance after withering dramatically increases, and is conducive to tea
The formation of leaf quality.
Beneficial effects of the present invention are as follows: controlling illumination by LED light, so that tea polyphenols is volatilized, polyphenol fragrance is sufficiently full of
Blade face, the tea fragrant aroma is unique, and mouthfeel is soft, returns sweet long, no security risk；Meanwhile
Contain a kind of flavonoids in black tea, effect is similar to antioxidant, can prevent apoplexy and heart disease, drink daily
For the people of one cup of black tea compared with not having tea, the risk of the former suffering from heart disease lower than the latter 40% can help stomach with black tea
Intestinal digestion promotes appetite, can diuresis, eliminate oedema, and strong cardiac function.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.
Embodiment 1
The preparation method of fragrant black tea, specifically comprises the following steps:
(1) feedstock capture: tealeaves is picked in July, plucks the leaf bud for picking no insect bite, disease, discards incomplete bud-leaf, old leaf and miscellaneous
Matter；
(2) it cleans: being spread out after the tealeaves of acquisition is rinsed well with flowing water in shady place, dry surface moisture；
(3) air blue: in room temperature at 20-25 DEG C, the indoor air blue 90min of relative humidity 65%-70%；
(4) it withers: the withering trough that the tealeaves after air blue is put into workshop of withering being subjected to three-step approach and is withered, simulating sun photograph is installed
LED light, illuminance 1500Lx, simulating sun shine into row and wither；
(5) microwave de-enzyming: and then tealeaves is put into microwave de-enzyming machine, finish 0.5min；
(6) it rubs: the tealeaves after microwave de-enzyming being carried out to rub 5min；
(7) it ferments: the tealeaves after rubbing is fermented 6h under 25-30 DEG C, the environment of 85% or more relative humidity；
Wherein step (4) three-step approach condition of withering is as follows :(a) is first 25-30 DEG C in temperature, relative humidity is under the conditions of 50-60%
Wither 20min；(b) again at 35-40 DEG C of temperature, relative humidity is withered 30min under the conditions of 40-45%；(c) finally in temperature 40-
45 DEG C, relative humidity is withered 50min under the conditions of 50-55%.
Comparative example 1
(1) feedstock capture: July pick tealeaves, pluck the leaf bud for picking no insect bite, disease, discard incomplete bud-leaf,
Old leaf and impurity；
(2) it cleans: being spread out after the tealeaves of acquisition is rinsed well with flowing water in shady place, dry surface moisture；
(3) air blue: in room temperature at 20-25 DEG C, relative humidity is the indoor air blue 90min of 65%-70%；
(4) it withers: the withering trough that the tealeaves after air blue is put into workshop of withering being subjected to one-step method and is withered, simulating sun photograph is installed
LED light, illuminance 1500Lx；
(4) microwave de-enzyming: and then tealeaves is put into microwave de-enzyming machine, finish 0.5min；
(5) it rubs: the tealeaves after microwave de-enzyming being carried out to rub 5min；
(6) it ferments: the tealeaves after rubbing is fermented 6h under 25-30 DEG C, the environment of 85% or more relative humidity；
Wherein step (4) condition of withering is as follows: 35-40 DEG C of temperature, relative humidity is in 40-45%, and wither 100min.
Comparative example 2
(1) feedstock capture: tealeaves is picked in July, plucks the leaf bud for picking no insect bite, disease, discards incomplete bud-leaf, old leaf and miscellaneous
Matter；
(2) it cleans: being spread out after the tealeaves of acquisition is rinsed well with flowing water in shady place, dry surface moisture；
(3) air blue: in room temperature at 20-25 DEG C, relative humidity is the indoor air blue 90min of 65%-70%；
(4) it withers: withering 100min is dried under the tealeaves after the air blue in the afternoon sunlight of 5-7 point；
(5) microwave de-enzyming: and then tealeaves is put into microwave de-enzyming machine, finish 0.5min；
(6) it rubs: the tealeaves after microwave de-enzyming being carried out to rub 5min；
(7) it ferments: the tealeaves after rubbing is fermented 6h under 25-30 DEG C, the environment of 85% or more relative humidity；
Wherein step (4) condition of withering is as follows: 35-40 DEG C of temperature, relative humidity is in 50-55%, and wither 100min.
20 volunteers are shown in Table 1 to the evaluation of three of the above tealeaves.
Table 1
。
The above content describes basic principles and main features of the invention, and the present invention is not limited to the above embodiments,
Without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes and improvements are all
It falls into scope of the claimed invention.
Claims (2)
1. a kind of preparation method of fragrant black tea, it is characterised in that in turn include the following steps:
(1) feedstock capture: picking tealeaves in 7-8 month, pluck the leaf bud for picking no insect bite, disease, discard incomplete bud-leaf, old leaf and
Impurity；
(2) it cleans: being spread out after the tealeaves of acquisition is rinsed well with flowing water in shady place, dry surface moisture；
(3) air blue: in room temperature at 20-25 DEG C, relative humidity is the indoor air blue 90-150min of 60%-75%；
(4) it withers: the withering trough that the tealeaves after air blue is put into workshop of withering being subjected to three-step approach and is withered, LED light, illumination are installed
Degree is 1000-1500Lx, is withered；
(5) microwave de-enzyming: and then tealeaves is put into microwave de-enzyming machine, finish 0.5-1min；
(6) it rubs: the tealeaves after microwave de-enzyming being carried out to rub 5-7min；
(7) it ferments: the tealeaves after rubbing is fermented 4-6h under 20-30 DEG C, the environment of 85% or more relative humidity；
Wherein step (4) three-step approach condition of withering is as follows :(a) is first 25-30 DEG C in temperature, relative humidity is in 50-60% condition
Under wither 15-20min；(b) 30-40 DEG C of temperature, relative humidity are withered 20-30min under the conditions of 40-45%；(c) temperature 40-45
DEG C, relative humidity is withered 30-50min under the conditions of 50-55%.
2. the fragrant black tea that fragrant black tea preparation method obtains described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811316410.1A CN109170010A (en) | 2018-11-07 | 2018-11-07 | Fragrant black tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811316410.1A CN109170010A (en) | 2018-11-07 | 2018-11-07 | Fragrant black tea and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109170010A true CN109170010A (en) | 2019-01-11 |
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ID=64942121
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| CN201811316410.1A Pending CN109170010A (en) | 2018-11-07 | 2018-11-07 | Fragrant black tea and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692786A (en) * | 2019-11-15 | 2020-01-17 | 于都中和光皮树开发有限公司 | Blood pressure reducing tea containing cornus walteri leaves and preparation method thereof and blood pressure reducing food |
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