CN109221487A - A kind of processing method of high-quality slender joss stick six fort tea - Google Patents
A kind of processing method of high-quality slender joss stick six fort tea Download PDFInfo
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- CN109221487A CN109221487A CN201811321287.2A CN201811321287A CN109221487A CN 109221487 A CN109221487 A CN 109221487A CN 201811321287 A CN201811321287 A CN 201811321287A CN 109221487 A CN109221487 A CN 109221487A
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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
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Abstract
A kind of processing method of high-quality slender joss stick six fort tea, step are as follows: (1) tealeaves for the South Mountain raw white tea and excellent tea tree breed for selecting spring to pick is raw material, 1 bud of tenderness, 2-3 leaf；(2) it finishes；(3) it rubs；(4) tealeaves after rubbing is put into fermentation place and carries out pile-fermentation, temperature is 30~45 DEG C；After fermentation 10~15 days, spreads progress nature out and dry in the shade；(5) tealeaves after drying in the shade is put into steamer, using steamed 5~after ten minutes, stopping is passed through steam；Tealeaves moisture content is controlled 30~45%；(6) moisture content is immediately placed in fermentation place progress pile-fermentation in 30~45% tealeaves, temperature is 45~55 DEG C；After fermentation 30~50 days, spreads progress nature indoors out and dry in the shade, until 20% or less moisture content；(7) Titian；(8) it is aged；(9) it is packaged to be product.This method shortens the production cycle and removes fermented flavour and storehouse taste generally existing in six fort tea products.
Description
Technical field
The present invention relates to the processing technique field of six fort tea, especially a kind of processing method of high-quality slender joss stick six fort tea.
Background technique
Six fort tea are the distinctive well-known teas in Guangxi, belong to black tea.Originate in Xun Jiang, He Jiang, Gui Jiang, Yu Jiang, Liujiang and red water
The mountain area of river two sides, and it is produced the most famous with Wuzhou Cangwu County township Liu Bao.The annual output of Guangxi Liu Bao tea in history and
Sales volume is all very big, and splendidness is extremely；Anti-Japanese period sharp fall, at the initial stage fifties, country is to the six planned systems of fort tea resource
System integration, becomes the large local and special products exporting in Guangxi.
The six existing fort tea post-fermentation pile fermentation durations are up to 70 days or so；Finished product is cool to be set and dries in the shade and store storehouse digestion time and be even more
Length was to 3~5 years；Production cycle is long, influences market sale and Business Economic Benefit.Because of the lack of standardization and technique itself of process
Defect and so that most products quality is owed pure, appear fermented flavour and wind musty (being commonly called as storehouse taste), mouthfeel is not well.This is part tealeaves
The main reason for drink crowd does not receive six fort tea, influences the market expansion.
With the promotion of living standard, the six fort tea produced by the production technology of existing six fort tea are fermenting
Oneself is not ideal enough in terms of period and promotion quality, therefore how to shorten the fermentation period of six fort tea and improve the quality of six fort tea
Through becoming urgent problem.The processing method that open source literature also reports some six forts tea, such as:
1, Chinese patent: a kind of six fort tea fast fermentation methods, application number: 201711375384.5, the applying date:
2017.12.19, applicant: Subtropical Zone Plant Inst., Guangxi Zhuang Autonomous Region (Guangxi Subtropics processing of farm products research institute),
Address: 530002 Guangxi Zhuang Autonomous Region Nanning City Yongning roads 22, inventor: Zhang Fen, Wen Lixiang, Peng Jingru, yellow joyful, Lee
Strong, Huang Shouhui, Tan Yewei are built, abstract: the present invention relates to tea processing technical field, specifically a kind of six forts tea Rapid Fermentation side
Method.The present invention the following steps are included: (1) fermentation solar dried green tea is raw material, by a kind of complex enzyme according to every kg tealeaves corresponding 5~
The ratio of 7.5 ten thousand U enzyme activities is taken, and is dissolved into the water of humidification, is then sprayed on solar dried green tea, and tealeaves is humidified to aqueous
Rate 26%, stirs evenly.(2) tealeaves after humidification is attached in bamboo basket according to 25~30kg/ parts, is not compacted.(3) basket will be filled
Tealeaves be put into tea fermenting machine and ferment, primary every turning in 3~4 days, fermentation can be completed in 18~20 days in fermentation.It should
Method system can accelerate the decomposition rate of Tea Polyphenols in Tea, improve the content of amino acid and theabrownin, and six fort obtained tea is grown
Taste is mellow, and Chen Xiang appears, and soup look is red dense, and root of Ford Metalleaf is even.
2, Chinese patent: a kind of six fort tea processing technologys, application number: 201710226138.7, the applying date:
2017.04.08, applicant: raindrop Catering Management Co., Ltd of Liuzhou City, address: 545000 Liuzhou City, GuangXi Zhuang Autonomous nationality District
Overlooking No. 6 shop fronts of the Yuan Neiyuan medicine inspecting institute of Liubei District northern station road 5, inventor: Yao Zhaoyi, abstract: the invention discloses one kind six
Fort tea processing technology, which is characterized in that ZnO/Ti1O2 composite Nano catalysis material is taken to cooperate in tealeaves pretreatment process
Ultraviolet lamp handles tealeaves, remaining pesticide in tealeaves of degrading；Microbial inoculum for degrading, cigarette are added in bored heap technique
The biological enzyme that aspergillus, bacillus subtilis and Escherichia generate can further degrade the residual agriculture not being decomposed also in tealeaves
Medicine；It is dried in drying process using ultraviolet light dryer, the microorganisms such as bacterium and the fungi in tealeaves can be killed, after being
Continuous pile fermentation and ageing provide the processing environment without miscellaneous bacteria, while ultraviolet light can also further degrade remaining pesticide.The present invention
The six fort tea processing technologys provided can remove remaining pesticide, while six fort tea also have " fragrant, dense, the old, alcohol " of high-quality.
3, Chinese patent: a kind of six fort tea tea-manufacturing technologies, application number: 201510002525.3, the applying date:
2015.01.05, applicant: Wuzhou Tian Yu Tea Industry Co., Ltd, address: 543003 Guangxi Zhuang Autonomous Region Wuzhou Long Xu
The area road Ming Yuan 9, inventor: Wu Yan, abstract: the invention discloses a kind of six fort tea tea-manufacturing technologies, include the following steps: (1)
Select tealeaves；(2) pile fermentation；(3) it ferments；(3) heap is spread out；(4) boiling；(the baked pressure of 5)；(6) it unpacks and dries；(7) it is aged.Of the invention one
Six fort tea tea-manufacturing technologies of kind have the characteristics that with short production cycle, quality is good using six fort tea prepared by this kind of method for preparing tea.
4, Chinese patent: the preparation method of six fort tea, application number 201610492131.5, the applying date: 2016.06.29, Shen
It asks someone: tea industry Co., Ltd in Wuzhou, address: 543000 Fudianshangchong, Xijiang 4th Road ,Wuzhou City ,Guangxi Zhuang Autonomousnationality District 25
Number 1~4 floor of Building the 2nd, inventor Lee visit, abstract: the invention discloses a kind of preparation methods of six fort tea, are related to tea processing
Technical field, method include the following steps: raw material, screening selection by winnowing, assorted, first fermentation, airing for the first time, pile-fermentation, secondary dry in the air
It sets, decatize, pressure large bamboo hat with a conical crown and broad brim, ageing.Compared with prior art, this preparation method is just fermented and airing step for the first time due to increasing, into
One step promotes tealeaves tea polyphenols non-enzymatic oxidation, increases the coloring matters such as theaflavin, thearubigin, adds its color
It is thick；Six fort tea " red, dense, old, alcohol " feature is more prominent.Compared with traditional six fort tea tea-manufacturing technologies, solve traditional six forts
Tea tea-manufacturing technology time longer problem.
5, Chinese patent: a kind of quick fermentation technology of six fort tea, application number: 201510002523.4, the applying date:
2015.01.05, applicant Wuzhou Tian Yu Tea Industry Co., Ltd, address: 543003 Guangxi Zhuang Autonomous Region Wuzhou areas Long Xu
The road Ming Yuan 9, inventor: Wu Yan, abstract: the invention discloses a kind of quick fermentation technologies of six fort tea, include the following steps:
(1) tealeaves is selected；(2) pile fermentation；(3) it ferments.Six fort tea quick fermentation technology of one kind of the invention has and reduces human cost, contracting
It is the characteristics of short fermentation period, more preferable according to this kind of zymotechnique six fort tea tealeaves tea flavour of fermentation.
6, Chinese patent: the preparation method of quality of Liupu tea is improved, application number: 201711243024.X, the applying date:
2017.11.30, applicant: tea industry Co., Ltd in Wuzhou, address: 543000 Guangxi Zhuang Autonomous Region Wuzhou Xijiang River
No. 25 1~4 floor of Building the 2nd of punching in allusion quotation are helped on four tunnels, inventor: Lee visits, and abstract: the invention discloses a kind of raising quality of Liupu tea
Preparation method, be related to tea processing technical field；It the following steps are included: A, by six fort tea tealeaves after multiple steaming in fermenting cellar
In spread out it is cool set, after tealeaves cooled to room temperature, configuration fermentation liquid simultaneously sprays tealeaves, places 36 hours~48 small
When, it is re-compacted at tea block；B, the tea obtained step A it is packaged enter bamboo basket, then bamboo basket is put into shady and cool wet aging bunker；C,
The moisture content that tea block in a bamboo basket was checked every 30 days, makes the moisture content of tea block maintain 20%~30%, and 180 days -200 days
Ageing is completed afterwards, obtains six fort tea finished products.Compared with prior art, the present invention can solve existing six fort tea in the production process
It is easy problem that is affected by environment and causing quality unstable.
Summary of the invention
The object of the present invention is to provide a kind of processing method of high-quality slender joss stick six fort tea, which not only greatly shortens production
Period simultaneously removes fermented flavour and storehouse taste generally existing in six fort tea products, the invigorating fragrance of the six obtained unique mannerisms of fort tea
Strongly fragrant tea perfume.
The present invention is implemented as follows:
A kind of processing method of high-quality slender joss stick six fort tea, it is characterised in that: the following steps are included:
(1) raw material choice: select spring pick without pesticide, without hormone and without chemicals pollution South Mountain raw white tea and
The tealeaves of excellent tea tree breed is raw material, and 1 bud of tenderness, 2-3 leaf is installed with rattan basket or bamboo basket；South Mountain raw white tea and excellent tea tree
The weight ratio of the tealeaves of kind is 1:(0.3~0.5)；The tealeaves of excellent tea tree breed is from the Fuyun No.6 (Fujian of organic plantation
The kind of province), Fuding white tea (kind in Fujian Province), tourism industry tea (Guangxi Guigang tourism industry) or green No. 1 of osmanthus it is (wide
Western Guilin tea science research institute cultivates) one of or two or more tea tree on pick and obtain；It has been investigated that preparation six
The fort tea time, it is necessary to which the alcohol that product has both invigorating the sweet tea sliding tea perfume and six fort tea of rock tea is just able to achieve using raw material proportioning of the invention
With submissive flavour, soup look infuses clearly golden yellow bright.
(2) it finishes: above-mentioned tealeaves being finished 2~3 minutes using microwave de-enzyming machine, temperature is controlled at 200~250 DEG C；
Water-removing can also be put shines 20~30 minutes in the sun, and putting the six fort tea perfume gas to finish in the sun can be denseer.
(3) it rubs: the tealeaves after water-removing being rubbed using rolling machine, rubs in two times: being to rub tealeaves for the first time
It is rolled into item, is exited, is blown 2~3 minutes with 40~50 DEG C of hot wind, is then put into rolling machine and rubs again, rub 15~20 points
Clock.
(4) cool fermentation: the tealeaves after rubbing is put into fermentation place and carries out pile-fermentation, temperature is 30~45 DEG C；Fermentation
After 10~15 days, under 20~30 DEG C of environment, spreads progress nature out and dry in the shade, until moisture content 12~15%；If in spring or rainy season
Air humidity is excessive, dry using air-conditioned room；Clear water is added when pile fermentation in tealeaves, the clear water of addition and the weight ratio of tealeaves are
(10~20): 100；Clear water, which is added, makes tea leaf fermentation more preferable.In order to make tealeaves further more preferably ferment, one layer of tealeaves upper cover dry
Net wet cotton.Clear water is preferred using mountain spring water, before mountain spring water, need to be checked whether and be met standard for drinking, do not allow containing
Harmful substance.
(5) it humidifies: the tealeaves after drying in the shade is put into steamer, using steamed 5~after ten minutes, stopping is passed through steam；
Tealeaves moisture content is controlled 30~45%.
(6) hot fermentation: moisture content is immediately placed in fermentation place progress pile-fermentation in 30~45% tealeaves, temperature is
45~55 DEG C；After fermentation 30~50 days, spreads progress nature indoors out and dry in the shade, until 20% or less moisture content.
(7) Titian: being carried out after being heated to 200~300 DEG C using the iron pan without heavy metal, stops heating, tealeaves is fallen
Enter in pot, and constantly stir tealeaves, baking Titian is carried out to tealeaves using the heat that pot body gives out, is lower than tealeaves moisture content
12%；Reach the odor characteristic of high-quality slender joss stick six fort tea and promotes the strong note of the faint scent for appearing and producing roasted green tea and rock tea.
(8) be aged: the tealeaves after Titian is pressed into tea cake, be put into bamboo basket and move into ageing room or aging bunker in carry out it is old
Change, digestion time is 45~55 days.
(9) it finished product: by the clean ox-hide paper wrapper of the tealeaves after ageing, is put into carton or wooden box, production can be obtained
Product.
Preferred: the brown paper is to utilize brown paper made of pine；Utilize six fort of ox-hide paper bag made of pine
Tea has special faint scent, is avoided that tealeaves generates musty, and the fragrance for increasing by six fort tea can also prevent putrefactivebacteria from invading
Erosion.
Heng County is located at apart 102 kilometers of the east of Guangxi Zhuang Autonomous Region Nanning City, county town and Guangxi provincial capital Nanning City, away from
Coastal economy develops 200 kilometers of the city North Sea, and there are several famous scenic spots in Heng County, and South Mountain is exactly local famous scenic spot
Area, because it is located at 3 kilometers of the south at Heng County county town, so locals is referred to as " South Mountain ", place name is also named the treasured Huashan, Heng County, " horizontal
State will " carry: " mountain alarm and it is odd, spirit and it is elegant, it is verdant and big beautiful, it is deep clearly and spring is cold." precious Huashan be in the county in addition to the rough mountain of crow another seat
Integrate the mountain peak of natural views and the scenic spots and historical sites.It is because having a Ying Tiansi, and after the legend Ming Dynasty builds that King Wen is quiet and encounters disaster
It lives in seclusion 15 years in mountain and famous historiography and religion, successive dynasties visitor are fast to see bright emperor sage's mark.
South Mountain is other than picturesque ridges and peaks, and there are one famous specialty --- South Mountain raw white teas, and raw white tea is with full
Drape over one's shoulders fine and soft milli, color Bai Ruxue and gain the name.South Mountain raw white tea also broadcasts holy kind according to legend to build a piece of hillside parent of the King Wen in South Mountain, meticulously
It cultivates, and is named as raw white tea, the modern locality people are from be proud ofing.Carry in " the logical mirror in Guangxi ": " South Mountain tea, blade back is white fine and soft as avenged, and sprouts
Bud is adopted, delicate class acupuncture needle, and color and taste wins Dragon Well tea, and the delicate fragrance of drink is oozed tooth, naturally there is lotus fragrance, very different product ", 1915,
It in the world exposition that the souvenir Panama Canal that the U.S. is held sets sail, wins the second prize, after and Nanjing commodity display meeting
On, obtain second prize.From the big work of this South Mountain raw white tea reputation, the whole world of becoming famous.The South Mountain raw white tea of certified products belongs to green tea well-known tea,
The tight fine curved of bar rope wears fine and soft milli, and color silvery white reveals the green, and fragrance is aloof from politics and material pursuits, and with lotus fragrance, soup look is green and bright, flavour alcohol
Thick sweet refreshing, tea residue is light green neat and well spaced bright.
The processing method of high-quality slender joss stick six fort tea of the invention is raw material using the tealeaves of South Mountain raw white tea and excellent tea tree breed,
Six fort tea of production are combined using cool fermentation and hot fermentation technique, cool fermentation establishes optimum technology parameter, is basically completed six fort tea
Post-fermentation obtains mellow sweet and quality, the amount for " golden flower " bacterium that is not required to investigate, and breaks traditional six fort tea tea-manufacturing technologies；Secondly
It carries out hot fermentation and further completes the post-fermentations of six fort tea, while primary sterilization and removing fermented flavour and musty；It is baked again
Fermented flavour and musty are thoroughly sterilized and completely removed, the peculiar faint scent of tealeaves is played；Then the tealeaves after baking is further promoted
Fragrance reaches the odor characteristic of high-quality slender joss stick six fort tea and promotes the strong perfume (or spice) of the faint scent for appearing and producing roasted green tea and rock tea
Rhythm is not required to prolonged post-fermentation and ageing, realizes that six fort tea post-fermentations and ageing foreshorten to 50 from 3~5 years long times
It or so not only greatly shortens the production cycle and removes fermented flavour and storehouse taste generally existing in product, obtains unique special wind
The six high-quality new products of fort tea of the invigorating strong fragrant tea perfume of lattice.New product is set to have both the alcohol of invigorating the sweet tea sliding tea perfume and six fort tea of rock tea
With submissive flavour, soup look infuses clearly golden yellow bright, and wool fabric is original in style in six big teas, and reaching current similar tea product can not
The high-quality high-grade target having；To obtain the higher occupation rate of market of more traditional six fort tea and economic benefit.
Specific embodiment
For the more detailed introduction present invention, below with reference to embodiment, the present invention will be further described.
Embodiment 1
It can produce to obtain high-quality slender joss stick six fort tea using following steps:
(1) raw material choice: the tealeaves of the South Mountain raw white tea and excellent tea tree breed of selecting spring to pick is raw material, tenderness 1
2-3 leaf of bud；The weight ratio of the tealeaves of South Mountain raw white tea and excellent tea tree breed is 1:(0.3~0.5)；Excellent tea tree breed
Tealeaves is the one of or two or more of the Fuyun No.6 from organic plantation, Fuding white tea, tourism industry tea or green No. 1 of osmanthus
Picking obtains on tea tree.
(2) it finishes: above-mentioned tealeaves being finished 2~3 minutes using microwave de-enzyming machine, temperature is controlled at 200~250 DEG C.
(3) it rubs: the tealeaves after water-removing being rubbed using rolling machine, rubs in two times: being to rub tealeaves for the first time
It is rolled into item, is exited, is blown 2~3 minutes with 40~50 DEG C of hot wind, is then put into rolling machine and rubs again, rub 15~20 points
Clock；
(4) cool fermentation: the tealeaves after rubbing is put into fermentation place and carries out pile-fermentation, temperature is 30~45 DEG C；Fermentation 10~
After 15 days, under 20~30 DEG C of environment, spreads progress nature out and dry in the shade, until moisture content 12~15%；If in spring or rainy season air
Humidity is excessive, dry using air-conditioned room.In order to make tealeaves further more preferably ferment, one layer of clean wet cotton of tealeaves upper cover.Clearly
Water is preferred using mountain spring water, before mountain spring water, need to be checked whether and be met standard for drinking, not allow containing harmful substance.
(5) it humidifies: the tealeaves after drying in the shade is put into steamer, using steamed 5~after ten minutes, stopping is passed through steam；
Tealeaves moisture content is controlled 30~45%.
(6) hot fermentation: moisture content is immediately placed in fermentation place progress pile-fermentation in 30~45% tealeaves, temperature is
45~55 DEG C；After fermentation 30~50 days, spreads progress nature indoors out and dry in the shade, until 20% or less moisture content.
(7) Titian: being carried out after being heated to 200~300 DEG C using the iron pan without heavy metal, stops heating, tealeaves is fallen
Enter in pot, and constantly stir tealeaves, baking Titian is carried out to tealeaves using the heat that pot body gives out, is lower than tealeaves moisture content
12%；Reach the odor characteristic of high-quality slender joss stick six fort tea and promotes the strong note of the faint scent for appearing and producing roasted green tea and rock tea.
(8) be aged: the tealeaves after Titian is pressed into tea cake, be put into bamboo basket and move into ageing room or aging bunker in carry out it is old
Change, digestion time is 45~55 days.
(9) it finished product: by the clean ox-hide paper wrapper of the tealeaves after ageing, is put into carton or wooden box, production can be obtained
Product.
Preferred: the brown paper is to utilize brown paper made of pine.
Embodiment 2
It can produce to obtain high-quality slender joss stick six fort tea using following steps:
(1) raw material choice: the tealeaves of the South Mountain raw white tea and excellent tea tree breed of selecting spring to pick is raw material, tenderness 1
2-3 leaf of bud；The weight ratio of the tealeaves of South Mountain raw white tea and excellent tea tree breed is 1:(0.3~0.5)；Excellent tea tree breed
Tealeaves is to pick to obtain from green No. 1 tea tree of Fuyun No.6, Fuding white tea or osmanthus of organic plantation.
(2) it finishes: above-mentioned tealeaves being put and is shone 20~30 minutes in the sun.
(3) it rubs: the tealeaves after water-removing being rubbed using rolling machine, rubs in two times: being to rub tealeaves for the first time
It is rolled into item, is exited, is blown 2~3 minutes with 40~50 DEG C of hot wind, is then put into rolling machine and rubs again, rub 15~20 points
Clock；
(4) cool fermentation: the tealeaves after rubbing is put into fermentation place and carries out pile-fermentation, clear water is added in tealeaves when pile fermentation, adds
The weight ratio of the clear water and tealeaves that enter is (10~20): 100；Clear water, which is added, makes the more preferable temperature of tea leaf fermentation be 30~45 DEG C；
After fermentation 10~15 days, under 20~30 DEG C of environment, spreads progress nature out and dry in the shade, until moisture content 12~15%；If in spring or
Rainy season air humidity is excessive, dry using air-conditioned room.In order to make tealeaves further more preferably ferment, clean wet of one layer of tealeaves upper cover
Cotton.Clear water is preferred using mountain spring water, before mountain spring water, need to be checked whether and be met standard for drinking, not allow containing nuisance
Matter.
(5) it humidifies: the tealeaves after drying in the shade is put into steamer, using steamed 5~after ten minutes, stopping is passed through steam；
Tealeaves moisture content is controlled 30~45%.
(6) hot fermentation: moisture content is immediately placed in fermentation place progress pile-fermentation in 30~45% tealeaves, temperature is
45~55 DEG C；After fermentation 30~50 days, spreads progress nature indoors out and dry in the shade, until 20% or less moisture content.
(7) Titian: being carried out after being heated to 200~300 DEG C using the iron pan without heavy metal, stops heating, tealeaves is fallen
Enter in pot, and constantly stir tealeaves, baking Titian is carried out to tealeaves using the heat that pot body gives out, is lower than tealeaves moisture content
12%；Reach the odor characteristic of high-quality slender joss stick six fort tea and promotes the strong note of the faint scent for appearing and producing roasted green tea and rock tea.
(8) be aged: the tealeaves after Titian is pressed into tea cake, be put into bamboo basket and move into ageing room or aging bunker in carry out it is old
Change, digestion time is 45~55 days.
(9) it finished product: by the clean ox-hide paper wrapper of the tealeaves after ageing, is put into carton or wooden box, production can be obtained
Product.
Preferred: the brown paper is to utilize brown paper made of pine.
Application Example
1, certain is thanked by Hengxian County, in the tea party of Guangxi Tea Co., Ltd, is prepared six using the method for embodiment 2
(one of them is with cold hair to fort tea (digestion time 50 days) with two kinds of 5 years six fort tea for commercially obtaining certain brand
Ferment preparation, another kind are hot fermentation preparations) identical method of making tea is used, it is judged to 10 Heng County tealeaves experts, 10
Tealeaves expert unanimously thinks six fort tea smells are prepared using the method for embodiment 2 more rich, and the invigorating sweet tea for having both rock tea is sliding
The pure and mild submissive flavour of tea perfume and six fort tea, no fermented flavour and storehouse taste, soup look infuse clearly golden yellow bright, the more other two kinds of tealeaves of taste
More preferably, in addition two kinds of tealeaves have fermented flavour and storehouse taste.Six fort tea are prepared using the method for embodiment 2 to measure through water extract,
Theaflavin content 0.39%, congo red cellulose content 3.14%, dark brown cellulose content 10.28%；Other two kinds of tealeaves is measured through water extract, tea
Flavine content is respectively 0.27%, 0.25%, and congo red cellulose content is respectively 2.86%, 2.78%, dark brown cellulose content is respectively 9.65%,
9.15%。
Claims (3)
1. a kind of processing method of high-quality slender joss stick six fort tea, it is characterised in that: the following steps are included:
(1) raw material choice: the tealeaves of the South Mountain raw white tea and excellent tea tree breed of selecting spring to pick is raw material, tenderness 1
2-3 leaf of bud；The weight ratio of the tealeaves of South Mountain raw white tea and excellent tea tree breed is 1:(0.3~0.5)；Excellent tea tree breed
Tealeaves is the one of or two or more of the Fuyun No.6 from organic plantation, Fuding white tea, tourism industry tea or green No. 1 of osmanthus
Picking obtains on tea tree；
(2) it finishes: above-mentioned tealeaves being finished 2~3 minutes using microwave de-enzyming machine, temperature is controlled at 200~250 DEG C；
(3) it rubs: the tealeaves after water-removing being rubbed using rolling machine, rubs in two times: being to rub tealeaves to be rolled into for the first time
Item exits, and is blown 2~3 minutes with 40~50 DEG C of hot wind, is then put into rolling machine and rubs again, rubs 15~20 minutes；
(4) cool fermentation: the tealeaves after rubbing is put into fermentation place and carries out pile-fermentation, temperature is 30~45 DEG C；Fermentation 10~
After 15 days, under 20~30 DEG C of environment, spreads progress nature out and dry in the shade, until moisture content 12~15%；
(5) it humidifies: the tealeaves after drying in the shade is put into steamer, using steamed 5~after ten minutes, stopping is passed through steam；Tealeaves
Moisture control is 30~45%；
(6) hot fermentation: by moisture content 30~45% tealeaves be immediately placed in fermentation place carry out pile-fermentation, temperature be 45~
55℃；After fermentation 30~50 days, spreads progress nature indoors out and dry in the shade, until 20% or less moisture content；
(7) Titian: being carried out after being heated to 200~300 DEG C using the iron pan without heavy metal, stops heating, tealeaves is poured into pot
In, and tealeaves is constantly stirred, baking Titian is carried out to tealeaves using the heat that pot body gives out, makes tealeaves moisture content lower than 12%；
(8) be aged: the tealeaves after Titian is pressed into tea cake, be put into bamboo basket and move into ageing room or aging bunker in be aged, it is old
Changing the time is 45~55 days；
(9) it packs: by the clean ox-hide paper wrapper of the tealeaves after ageing, being put into carton or wooden box, product can be obtained.
2. the processing method of high-quality slender joss stick six fort tea according to claim 1, it is characterised in that: the water-removing in step (2) may be used also
It is shone 20~30 minutes in the sun with putting.
3. the processing method of high-quality slender joss stick six fort tea according to claim 1, it is characterised in that: tealeaves when pile fermentation in step (4)
Middle addition clear water, the clear water of addition and the weight ratio of tealeaves are (10~20): 100.
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| CN201811321287.2A CN109221487A (en) | 2018-11-08 | 2018-11-08 | A kind of processing method of high-quality slender joss stick six fort tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120096A (en) * | 2020-11-23 | 2020-12-25 | 横县华成茶厂 | Making method of Liupu tea |
| CN113303376A (en) * | 2021-06-16 | 2021-08-27 | 杜超年 | Making method of high-aroma Liupu tea |
| CN113303375A (en) * | 2021-06-16 | 2021-08-27 | 杜超年 | Liupao tea post-fermentation four-money cold water pile fermentation process |
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2018
- 2018-11-08 CN CN201811321287.2A patent/CN109221487A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120096A (en) * | 2020-11-23 | 2020-12-25 | 横县华成茶厂 | Making method of Liupu tea |
| CN113303376A (en) * | 2021-06-16 | 2021-08-27 | 杜超年 | Making method of high-aroma Liupu tea |
| CN113303375A (en) * | 2021-06-16 | 2021-08-27 | 杜超年 | Liupao tea post-fermentation four-money cold water pile fermentation process |
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Application publication date: 20190118 |