CN109329495A - The preparation method of Anhua black tea - Google Patents
The preparation method of Anhua black tea Download PDFInfo
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- CN109329495A CN109329495A CN201811422026.XA CN201811422026A CN109329495A CN 109329495 A CN109329495 A CN 109329495A CN 201811422026 A CN201811422026 A CN 201811422026A CN 109329495 A CN109329495 A CN 109329495A
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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
- A23F3/14—Tea preparations, e.g. using additives
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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
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The preparation method of Anhua black tea, it is related to a kind of black tea processing technology, including leaf picking, wither, leaf rotation, it rubs, fermentation, drying, the leaf picking: under the weather conditions of Anhua, the Ching Ming Festival before fine day, the sun comes out dew is dried after pick the fresh leaf of one bud of tillite sand loam soil, one leaf or two leaves and a bud.The leaf rotation: shaking three times, 4-6 minutes each, often shakes primary intermediate stop 15-25 minutes, is allowed to fully oxidized.It is described to rub, by first gently rubbing 5-15 minutes, then rub again 25-35 minutes, and the mode gently rubbed 15-25 minutes is rubbed, total time of kneading 45-75 minutes.The fermentation: pile fermentation thickness 40-90cm, at 27-29 DEG C, fermentation time was controlled at 3.5-4.5 hours for temperature control.Prepared black tea, soup look is golden yellow bright, material abundance in millet paste, and Soluble matter content reaches %32-35%, and without cream down, and root of Ford Metalleaf is even active, and the fresh profit of flavour is mellow, and Li Xiang is long, pure in mouth feel, returns sweet tasty and refreshing, endures repeated infusions.
Description
Technical field
The present invention relates to black tea product and preparation processes.
Background technique
Black tea belongs to fermentation teas, because its dry tea color and the millet paste that brews are using red as homophony, therefore named black tea.Anhua is
The red main product in Chinese lake, once in the mystery in international and domestic century more than one of deducing.Carry according to " China 5,000 years ": " Hunan is red
The clear Emperor XianFeng 13 years (1858) of the production system of tea ... reforms in Anhua first "." Hunan leads to will " (1685) carries: Changsha mansion institute
Belong to 12 counties, about 12500 tons of coproduction tea, wherein Anhua account for 70% ".Carry within (1871) with " Anhua county annals " are controlled: " square black tea is initial
, visitor falsely claims to be Wuyi in the hope of the person of selling.Known faint scent savoury, Anhua is because decupling Wuyi, so that the West etc. is without Anhua printed words
It does not buy ".In Panamanian World Expo in 1915, " champion " is awarded a gold medal during Anhua black tea and Maotai are neat.It can be seen that Anhua black tea is from ancient times
It is well-known, it is of long standing and well established.But because of many reasons, Anhua black tea disappears substantially on the market in recent decades, and technology of preparing was also once
It is lost, until nearly more than 10 years ability develops by ashamed recovery.The general step of the technology of preparing of existing black tea is to wither, and is rubbed, and is fermented,
It is dry.There are also being improved, such as publication number: 107455494 A of CN, a kind of publication date: 2017. 12. 12 fruity
The preparation method of the high-quality slender joss stick red bitter edible plant of type, disclosed technology are as follows: including picking, withering, rub, ferment, manage bar, drying, feature exists
In specific operating procedure is as follows: S1: picking fresh bitter edible plant leaf；S2: withering, and the fresh tea leaf of picking back is made thinner to 3-
5cm withers naturally, then leaf rotation, and 60-80 turns；S3: rubbing, the tea rolling 200-300S that will be withered;S4: fermentation will rub
The bitter edible plant leaf crossed cools, tea heap of the booth at 5-11cm thickness, 35-43 DEG C of room temperature, fermentation time 3-4 hours of control fermentation；S5: manage bar,
The tealeaves to ferment is subjected to manage bar, manage bar temperature is 160-190 °C, and the manage bar time is 70-100s；S6: drying cooled down
Drying tea leaves are to 7.0 % or less of moisture.Although manufacture craft is simple, easy to operate, process period is short, it is suitble to industrialized production.
But it can only be adapted to the preparation of low and middle-grade black tea, can not prepare high-grade black tea product.Meanwhile people using gold ring and cream down as
Evaluate two important indicators of high-grade black tea.Cream down refers to that the millet paste of the black tea millet paste after boiled water brews is limpid, after cooling, tea
There is turbid phenomenon in soup, and turbid phenomenon disappears after heating.Cream down is the mark of material abundance in black tea infusion.But people are in reality
When border is drunk tea, material abundance in millet paste was not only required, but also do not like cream down.
Summary of the invention
It is an object of the invention to overcome prior art defect, it is golden yellow bright to disclose a kind of soup look, material abundance in millet paste,
And the preparation method of Anhua black tea without cream down.
Present inventor, using Anhua tunnel tealeaves as raw material, by process innovation, successfully develops by studying for many years
High-grade Anhua black tea.The technical solution of the invention is as follows: the preparation method of Anhua black tea, including leaf picking are withered, are shaken
Blueness is rubbed, and is fermented, and drying is characterized in that
The leaf picking: under the weather conditions of Anhua, the Ching Ming Festival before fine day, the sun come out dew is dried after pick ice
The fresh leaf of one bud of moraine rock sand loam soil, one leaf or two leaves and a bud.
The leaf rotation: shaking three times, 4-6 minutes each, preferably 5 minutes, often shakes stop 15-25 minutes among primary, preferably
18-23 20 minutes, is allowed to fully oxidized.
Described to rub, by first gently rubbing 5-15 minutes, then preferably 8-12 minutes, 10 minutes are rubbed 25-35 minutes, 28-32 again
Minute, preferably 30 minutes, and gently rub 15-25 minutes, preferably 18-23 minutes, 20 minutes modes rubbed, total time of kneading
45-75 minutes, 50-70 minutes, preferably 60 minutes.
The fermentation: pile fermentation thickness 40-90cm, preferably 45-85cm, 50-80cm, 55-80cm, 60-80cm, 70-80cm,
Temperature is controlled at 27-29 DEG C, and preferably 28 DEG C, fermentation time was controlled at 3.5-4.5 hours, and preferably 4 hours.
Further, Titian is carried out after the drying steps: fragrance extracting machine temperature is controlled at 110-115 DEG C, and the time 6 divides
Clock.
Further, described to wither: the fresh leaf come will be adopted and be uniformly spread out on bamboo mat, thickness 1-2cm, preferably 1.5 cm, when
Between 7-10 hours, preferably 8 hours or deteriorating machine wither 2-3 hours, wither to percentage of water loss 50-65 %, preferably 55-60 %, 58
%。
The present invention is due to using above technical scheme, and prepared black tea, soup look is golden yellow bright, water extraction in millet paste
It is abundant, and no cream down is not generated, solve the problems, such as that prior art top grade black tea gold ring and cream down must exist simultaneously,
Meanwhile root of Ford Metalleaf is even active, the fresh profit of flavour is mellow, and Li Xiang is long, pure in mouth feel, returns sweet tasty and refreshing, endures repeated infusions.
Specific embodiment
For a clearer understanding of the present invention, below by specific embodiment, the present invention is further illustrated.
Embodiment: the preparation method of Anhua black tea, including leaf picking are withered, and leaf rotation is rubbed, and are fermented, drying,
The leaf picking: under the weather conditions of Anhua, the Ching Ming Festival before fine day, the sun come out dew is dried after pick ice
The fresh leaf of one bud of moraine rock sand loam soil, one leaf or two leaves and a bud.Black tea prepared by tealeaves with the growth of tillite sand loam soil,
It gives off a strong fragrance, returns sweet tasty and refreshing, water extraction is high, endures repeated infusions, can brew 10 bubbles or more.
The leaf rotation: leaf rotation is three times, 4-6 minutes each, preferably 5 minutes, often shakes primary intermediate stop 15-25 minutes, excellent
18-23 is selected, 20 minutes, is allowed to fully oxidized, root of Ford Metalleaf can be made even active.If only leaf rotation is primary, tea residue is gloomy, if shaken
Green secondary centre does not stop, then only more primary than leaf rotation slightly better, if leaf rotation is secondary, centre is stopped 5-10 minutes, leaf
Though bottom is red and irregular, only leaf rotation three times, 5 minutes every time, often shakes primary intermediate stop 20 minutes, the even active effect of root of Ford Metalleaf
Reach best.
Described to rub, by first gently rubbing 5-15 minutes, then preferably 8-12 minutes, 10 minutes are rubbed 25-35 minutes, 28-32 again
Minute, preferably 30 minutes, and gently rub 15-25 minutes, preferably 18-23 minutes, 20 minutes modes rubbed, total time of kneading
45-75 minutes, 50-70 minutes, preferably 60 minutes.It first gently rubs 10 minutes, then rubs 30 minutes, and gently rub 20 minutes, always rub again
Black tea prepared by the twirl time 60 minutes, the fresh mellow effect of profit of flavour is best, only gently rubs or always rubs the time less than 40 minutes, then
Flavour owes mellow, only rubs again or always rubs the time more than 70 minutes, then tea residue is imperfect, and millet paste suspended matter increases.
The fermentation: pile fermentation thickness 40-90cm, preferably 45-85cm, 50-80cm, 55-80cm, 60-80cm, 70-80cm,
Temperature is controlled at 27-29 DEG C, and preferably 28 DEG C, fermentation time was controlled at 3.5-4.5 hours, and preferably 4 hours.Pile fermentation thickness 70-
80cm, at 28 DEG C, golden yellow bright, the fresh profit effect of flavour of soup look reaches most preferably for temperature control, if pile fermentation thickness is more than 100cm,
Fermentation temperature is more than 29 DEG C, and fermentation time is more than 4.5 hours, and soup look then can be dimmed, and stewed taste then occurs in flavour；If pile fermentation is thick
Degree is lower than 40cm, and fermentation temperature is lower than 26 DEG C, and fermentation time is less than 3.5 hours, and soup look is not golden yellow good enough, and raw blueness then occurs in flavour
Taste.
Further, the drying, is dried using dryer, and temperature is controlled at 115-125 DEG C, time 8-11 minute, is baked
7.5-8.5 is at dry.7.5-8.5 is baked to be conducive to increase Titian effect at dry, than the fragrance that absolutely dry tea Titian increases 35-45%, and
Fragrance is lasting.
Further, carry out Titian after the drying steps: the control of fragrance extracting machine temperature is at 110-115 DEG C, time 5-6
Minute.By increasing Titian technique, it can further improve the Li Xiangqi of tealeaves, and keep Li Xiang lasting, can keep 3 years as long as.Temperature
Degree is lower than 100 DEG C, then Titian effect is poor, and temperature is lower than 120 DEG C, and the time is more than 7 minutes, then will appear burnt odor taste.
Further, described to wither: the fresh leaf come will be adopted and be uniformly spread out on bamboo mat, thickness 1-2cm, preferably 1.5 cm, when
Between 7-10 hours, preferably 8 hours or deteriorating machine wither 2-3 hours, wither to percentage of water loss 50-65 %, preferably 55-60 %, 58
%.As 1.5 cm of thickness to wither, the time 8 hours, when withering to percentage of water loss 55-60 %, the golden yellow brightness of the soup look of tealeaves, leaf
Dense degree of the red even active degree in bottom, the fresh profit alcohol thickness of flavour, tea perfume etc. reaches the thickness most preferably to wither, the variation of time, percentage of water loss
It will influence its effect.
A. embodiment 1: the preparation method of Anhua black tea, including leaf picking are withered, and leaf rotation is rubbed, and are fermented, and drying mentions
It is fragrant.The leaf picking: under the weather conditions of Anhua, the Ching Ming Festival before fine day, the sun come out dew is dried after pick ice
The fresh leaf of one bud of moraine rock sand loam soil, one leaf or two leaves and a bud.Black tea prepared by tealeaves with the growth of tillite sand loam soil,
Give off a strong fragrance, return it is sweet tasty and refreshing, Soluble matter content reach %32 or more, endure repeated infusions, 10 bubbles or more can be brewed.It is described to wither: will to adopt
The fresh leaf come uniformly is spread out on bamboo mat, and thickness 1cm the time 7 hours, withers to 65 % of percentage of water loss.The soup look of tealeaves is more golden yellow bright
Brightness, the redder even active degree of tea residue, the fresher profit alcohol thickness of flavour, the dense degree of tea perfume are higher.The leaf rotation: leaf rotation three times, every time 4
Minute, it often shakes primary intermediate stop 15 minutes, is allowed to fully oxidized, root of Ford Metalleaf can be made even active.Tea residue is redder even active.It is described
It rubs, by first gently rubbing 5 minutes, then rubs again 25 minutes, and the mode gently rubbed 15 minutes is rubbed, total time of kneading 45 is divided
Clock.Prepared black tea, the fresher profit of flavour are mellow.The fermentation: pile fermentation thickness 40cm, temperature are controlled at 29 DEG C, fermentation
Between control at 3.5 hours.Soup look is more golden yellow bright, and the fresh profit effect of flavour is than preferable.The drying: it is dried using dryer, temperature
Control is baked 7.5 one-tenth and is done at 115 DEG C, the time 10 minutes.The Titian: fragrance extracting machine temperature is controlled 110, the time 6 minutes.It is logical
Increase Titian technique is crossed, can further improve the Li Xiangqi of tealeaves, and keeps Li Xiang lasting, can be kept 3 years as long as.
Embodiment 2: the preparation method of Anhua black tea, using following steps:
A. leaf picking: selection organic tea garden, under the weather conditions of Anhua, the Ching Ming Festival before fine day, the sun comes out dew
The fresh leaf of one bud of tillite sand loam soil, one leaf or two leaves and a bud is picked after drying.
B. it withers: the fresh leaf come will be adopted and be uniformly spread out on bamboo mat, thickness 2cm, the time 10 hours, preferably 8 hours, or wither
Machine withers 2 hours, withers to 50 % of percentage of water loss.
C. leaf rotation: leaf rotation three times, 6 minutes every time, often shakes primary intermediate stop 25 minutes.
D. it rubs, by first gently rubbing 15 minutes, then rubs again 28-32 minutes, and the mode gently rubbed 18-23 minutes is rubbed
It twists.
E. ferment: pile fermentation thickness 60-80cm, at 29 DEG C, fermentation time was controlled at 3.5 hours for temperature control.
F. it dries: being dried using dryer, at 125 DEG C, 8 minutes time bakes 8.5 one-tenth and does for temperature control.
G. Titian: fragrance extracting machine temperature is controlled at 115 DEG C, the time 5 minutes.
Black tea prepared by the present embodiment, it is golden yellow bright to admirably achieve soup look, material abundance in millet paste, soluble object
Matter content reaches %33.58%, and without cream down, and root of Ford Metalleaf is even active, and the fresh profit of flavour is mellow, and Li Xiang is long, pure in mouth feel, returns
Technical effect that is sweet tasty and refreshing, enduring repeated infusions.
Embodiment 3: the preparation method of Anhua black tea takes following steps:
A. leaf picking: selection high mountain organic tea garden, under the weather conditions of Anhua, the Ching Ming Festival before and after fine day, the sun comes out
The fresh leaf of one bud of tillite sand loam soil, one leaf or two leaves and a bud is picked after dew is dried.
B. it withers: the fresh leaf come will be adopted and be uniformly spread out on bamboo mat, 1.5 cm of thickness, 8 hours time or deteriorating machine wither 2-
It 3 hours, withers to 58 % of percentage of water loss.
C. leaf rotation: leaf rotation three times, 5 minutes every time, often shake it is primary it is intermediate stop 20 minutes, be allowed to fully oxidized, leaf can be made
Bottom is red even active.
D. it rubs, by first gently rubbing 10 minutes, then rubs again 30 minutes, and the mode gently rubbed 20 minutes is rubbed, and is always rubbed
It twists the time 60 minutes, the fresh mellow effect of profit of flavour is best.
E. ferment: pile fermentation thickness 70-80cm, temperature control is at 28 DEG C, and fermentation time was controlled at 4 hours, and soup look is golden yellow bright
Bright, the fresh profit effect of flavour reaches best.
F. it dries: being dried using dryer, temperature control is baked 8 one-tenth and done in 120 DEG C, time 9-10 minute.
G. Titian: fragrance extracting machine temperature is controlled at 110-115 DEG C, the time 6 minutes.The Li Xiangqi of tealeaves can be formed, and makes chestnut
It is fragrant lasting, it can keep 3 years as long as.
Black tea prepared by the present embodiment, can reach that soup look is golden yellow bright, and water extraction is abundant in millet paste, reach 35.1%,
And no cream down is not generated, meanwhile, keep root of Ford Metalleaf even active, the fresh profit of flavour is mellow, and Li Xiang is long, pure in mouth feel, Hui Ganshuan
The effect of mouth reaches best.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. the preparation method of Anhua black tea, including leaf picking, wither, leaf rotation is rubbed, and is fermented, drying, it is characterised in that:
The leaf picking: under the weather conditions of Anhua, the Ching Ming Festival before fine day, the sun come out dew is dried after pick ice
The fresh leaf of one bud of moraine rock sand loam soil, one leaf or two leaves and a bud；
The leaf rotation: shaking three times, 4-6 minutes each, often shakes primary intermediate stop 15-25 minutes, is allowed to fully oxidized；
It is described to rub, by first gently rubbing 5-15 minutes, then rub again 25-35 minutes, and the mode gently rubbed 15-25 minutes is rubbed
It twists, total time of kneading 45-75 minutes；
The fermentation: pile fermentation thickness 40-90cm, at 27-29 DEG C, fermentation time was controlled at 3.5-4.5 hours for temperature control.
2. the preparation method of Anhua black tea according to claim 1, it is characterised in that: described to wither: the fresh leaf come will be adopted
It is uniformly spread out on bamboo mat, thickness 1-2cm, time 7-10 hour or deteriorating machine wither 2-3 hours, wither to percentage of water loss 50-65
%。
3. the preparation method of Anhua black tea according to claim 2, it is characterised in that described to wither: the fresh leaf for adopting next is equal
Even to be spread out on bamboo mat, 1.5 cm of thickness, 8 hours time or deteriorating machine wither 2-3 hours, wither to 58 % of percentage of water loss.
4. the preparation method of Anhua black tea according to claim 1, it is characterised in that: the leaf rotation: leaf rotation three times, every time
It 5 minutes, often shakes primary intermediate stop 18-23 minutes, preferably 20 minutes.
5. the preparation method of Anhua black tea according to claim 1, it is characterised in that: it is described to rub, 8-12 is gently rubbed by first
Minute, it then rubs again 28-32 minutes, and the mode gently rubbed 18-23 minutes is rubbed.
6. the preparation method of Anhua black tea according to claim 5, it is characterised in that: it is described to rub, 10 points are gently rubbed by first
Then clock is rubbed 30 minutes again, and the mode gently rubbed 20 minutes is rubbed, total time of kneading 60 minutes.
7. the preparation method of Anhua black tea according to claim 1, it is characterised in that: the drying is dried using dryer,
At 115-125 DEG C, time 8-11 minute bakes 7.5-8.5 at dry for temperature control.
8. the preparation method of Anhua black tea according to claim 7, it is characterised in that: the drying is dried using dryer,
Temperature is controlled at 120 DEG C, the time 10 minutes, is baked 8 one-tenth and is done.
9. the according to claim 1, preparation method of Anhua black tea described in 7-8 any one, it is characterised in that: in the drying
Carry out Titian after step: the control of fragrance extracting machine temperature is at 110-120 DEG C, time 5-7 minute.
10. the preparation method of Anhua black tea according to claim 9, it is characterised in that: in the laggard of the drying steps
Row Titian: fragrance extracting machine temperature is controlled at 115 DEG C, the time 6 minutes.
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Application publication date: 20190215 |
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