CN109393071A - A kind of processing technology improving black tea quality - Google Patents
A kind of processing technology improving black tea quality Download PDFInfo
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- CN109393071A CN109393071A CN201810935558.7A CN201810935558A CN109393071A CN 109393071 A CN109393071 A CN 109393071A CN 201810935558 A CN201810935558 A CN 201810935558A CN 109393071 A CN109393071 A CN 109393071A
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- tealeaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Abstract
The present invention relates to tea making medicine technical field more particularly to a kind of processing technology for improving black tea quality, includes the following steps: to wither, remove wax, wither, rub again, withering for the third time, rubbing again, fermenting, being quenched, propagandizing hotly, being quenched again, drying.The present invention is by removing wax for tea leaf withering, it is precisely controlled wherein technological parameter condition, nutritional ingredient in tealeaves is dissolved among millet paste rapidly, human body is improved for the absorption efficiency of tealeaves nutritional ingredient, in addition, long-term drinking of the present invention can antifatigue, stomach invigorating promote digestion, there is plurality kinds of health care effect, promote sleep.
Description
Technical field
The present invention relates to tea making technology field, in particular to a kind of processing technology for improving black tea quality.
Background technique
The founder of black tea is in China, and earliest black tea is sent out by the tea grower in Ming Dynasty Chinese period Wuyi Mountain, fujian tea area in the world
It is bright, it is entitled " Lapsang souchong ".China's black tea kind is the most famous with Keemun black tea, is the second largest teas in China.Black tea belongs to full hair
Ferment tea is using suitable tea tree Xin Yaye as raw material, through the refined tea of series of process process.Wither is that black tea is just made
Important process, black tea are known as " black tea " when just processed.Millet paste and tea residue color of the black tea after its dry tea brews are gained the name due to taking on a red color.
China black tea kind mainly has: sunshine black tea, keemun, Zhaoping is red, Huo Hong, Yunnan black tea, redder, spring city is red, spring city is green, Su Hong, river
Red, Ying Hong, Dong Jiang Chu Yunxian black tea etc., it is especially the most famous with Keemun black tea.Congou tea is the distinctive black tea kind in China,
It is China's traditional export commodity.Current 19 provinces, China produce tea, wherein there is 12 provinces successively to produce congou tea.Effort is red
Tea raw material is delicate, and work processed is fine, and shape bar rope is tightly straight, and even neat, color Wu Run gives off a strong fragrance, and flavour is pure and mild and sweet dense, and soup look is red
It is gorgeous bright, there are form quality and excellent qualitative characteristics.
The existing processing technology to make black tea by spreading the leaves on withering racks to dry mainly includes withering, rubbing, fermenting, drying four procedures.Invention human hair
Existing, the weather of the region of growth of tea plant and Tea Production processing has a significant impact to the quality of black tea, needs in process
To the technological parameter of each step carry out reasonable control can just produce it is of fine quality more, flavour more preferably black tea finished product.Currently
Black tea processing technology in there is a problem of that technological design is unreasonable, so as to cause wither it is inappropriate, rub insufficient, excessive hair
Ferment etc., especially under the weather conditions that Guizhou mountainous area is mostly foggy, sunshine is few, day and night temperature is big, so that black tea final product quality reaches
Less than tealeaves national standard, rejection rate is higher.
Summary of the invention
For the defect for overcoming the above-mentioned prior art, the present invention provides a kind of processing technology for improving black tea quality.
It is achieved particular by following technical scheme:
A kind of processing technology improving black tea quality, includes the following steps:
(1) it withers: using the small black tea for originating in Guizhou, selecting old tender uniform tealeaves is uniformly thin to be spread out on frame, temperature is protected
It holds at 35 DEG C, through 3-4 hours and withers, make Measuring Moisture Content of Tea to the 60%-64% of tealeaves moisture content；
(2) it removes wax: tealeaves progress leaf rotation being removed into wax, so that herbaceous taste is disappeared, tealeaves faint scent is intended to existing；
(3) it withers again: leaf rotation being gone into the thin booth of tealeaves after wax, is withered again, selecting temperature is 36 DEG C -39 DEG C, wet
Degree is 70%-75%, and withering time is 2.5-3 hours again；
(4) it rubs: by the tea rolling after being withered twice, rubbing to tealeaves and subtle grease occur；
(5) wither for the third time: by the thin booth of the tealeaves after rubbing, selecting temperature is 36 DEG C -39 DEG C, humidity 70%-75%,
Withering time is 2.5-3 hours；Standard is tarnished with blade face, and leaf color becomes dark green from bud green；Hold agglomerating, leaf when loosing one's grip
Son is not easy bullet and dissipates, green grass gas partial disappearance, shows slightly faint scent, and water content is 59-64%, the slightly lower 60-62% of spring tea, summer and autumn
The slightly higher 62-64% of tea；
(6) it rubs again: the tealeaves after withering for the third time is rubbed again, necessary oxidation is carried out under the action of enzyme,
It is required that color becomes dark green from green, there is apparent tealeaves content to occur；
(7) ferment: the tealeaves that will be rubbed covers wet fermentation cloth, and Pu is at 8-10 centimetres thick, and temperature is 30 DEG C -35 DEG C, humidity
90%-95%；Fermentation time 2-3 hours, dark brownish green original green grass breath can be desalinated gradually, by mellowness gently, be converted into alcohol
Thick tea perfume has ripe apple fragrant, and color and the fragrance of black tea are formed；
(8) it is quenched: being down to 2 DEG C -4 DEG C in 15 seconds at once after tea leaf fermentation is good；
(9) propagandize hotly: temperature is propagandized hotly for 130 DEG C -150 DEG C, and the 20% of the near water content of tea of moisture；
(10) it is quenched again: being down to 2 DEG C -4 DEG C after propagandizing hotly in 15 seconds at once；
(11) dry: using drying three times, tealeaves is with a thickness of 2 centimetres, and 60 DEG C of times are 3 hours for the first time, exists for the second time
95 DEG C of temperature, the time is 1 hour, and third becomes 110 DEG C, and time 12-16 minute, tea base water content is about 5-6%.
Further, the control of the step 1) water content of tea is 63%.
Further, the step 2) removes wax using vibration machine leaf rotation.
Further, the step 4) is used and is manually rubbed.
Further, the step 7) is that tealeaves is packed into large bamboo or wicker basket, is put into fermenting case and ferments, and rubs 2- after fermenting
4min repeats fermentation and rubs operation 2-4 times.
Further, the step 9) is propagandized hotly using vial-type roasting machine.
Further, make to be down to 3 DEG C in 15 seconds to be quenched with air-cooler in the step 8).
Beneficial effects of the present invention:
The present invention is precisely controlled condition of wherein withering by the way that tea leaf withering is removed wax, so that tealeaves softness chewy, under being conducive to
The fermentation of one step softens tealeaves fiber, promotes tealeaves in next step, then is repeatedly rubbed, ferment, further reinforcing
Nutritional ingredient in tealeaves, and make tealeaves surface layer loose, conducive to the slow diffusion of fragrance, the fragrance of tealeaves is improved, still
The quality of tealeaves can't be reduced；In tealeaves concocting process, the nutritional ingredient in tealeaves is allowed to be dissolved into millet paste rapidly
Among, human body is improved for the absorption efficiency of tealeaves nutritional ingredient, in addition, tealeaves nutrition of the present invention is balanced, polysaccharide and tea albumen
Content it is higher, be rich in mineral matter element, the mouthfeel and soup look of millet paste can be significantly improved, long-term drinking can be antifatigue, strong
Stomach promotees digestion, improves sleep quality, has plurality kinds of health care effect.
Specific embodiment
Embodiment 1
A kind of processing technology improving black tea quality, includes the following steps:
(1) wither: using the small black tea for originating in Guizhou, selection spring, always tender uniform tealeaves are uniformly thin to be spread out on frame, temperature
Degree is maintained at 35 DEG C and withers for 3 hours, makes Measuring Moisture Content of Tea to the 60% of tealeaves moisture content；
(2) it removes wax: tealeaves progress leaf rotation being gone by wax using vibration machine, so that herbaceous taste is disappeared, tealeaves faint scent is intended to existing；
(3) it withers again: leaf rotation being gone into the thin booth of tealeaves after wax, is withered again, selecting temperature is 36 DEG C, and humidity is
70%, withering time is 2.5 hours again；
(4) it rubs: the tealeaves after being withered twice is manually rubbed, rub to tealeaves and subtle grease occur；
(5) wither for the third time: by the thin booth of the tealeaves after rubbing, selecting temperature is 36 DEG C, humidity 70%, and withering time is
2.5 hour；Standard is tarnished with blade face, and leaf color becomes dark green from bud green；Hold it is agglomerating, when loosing one's grip leaf be not easy bullet dissipate,
Green grass gas partial disappearance shows slightly faint scent, and water content is 59%；
(6) it rubs again: the tealeaves after withering for the third time is rubbed again, necessary oxidation is carried out under the action of enzyme,
It is required that color becomes dark green from green, there is apparent tealeaves content to occur；
(7) ferment: the tealeaves that will be rubbed is packed into large bamboo or wicker basket, is put into fermenting case, covers wet fermentation cloth, Pu is at 10 centimetres thick, temperature
Degree is 35 DEG C, humidity 95%；Fermentation time 2 hours, 2min is rubbed after fermentation, is repeated fermentation and is rubbed operation 2 times, so that dark brownish green original
Some green grass breaths can be desalinated gradually, by mellowness gently, be converted into mellow tea perfume, there is that ripe apple is fragrant, the color of black tea with
Fragrance is formed；
(8) it is quenched: being cooled down at once using air-cooler after tea leaf fermentation is good, 2 DEG C are down in 15 seconds；
(9) propagandize hotly: temperature is propagandized hotly for 130 DEG C, and the 20% of the near water content of tea of moisture；
(10) it is quenched again: being down to 2 DEG C after propagandizing hotly in 15 seconds at once；
(11) dry: using drying three times, tealeaves is with a thickness of 2 centimetres, and 60 DEG C of times are 3 hours for the first time, exists for the second time
95 DEG C of temperature, the time is 1 hour, and third becomes 110 DEG C, and the time 12 minutes, tea base water content was about 5%.
Embodiment 2
A kind of processing technology improving black tea quality, includes the following steps:
(1) wither: using the small black tea for originating in Guizhou, selection autumn, always tender uniform tealeaves are uniformly thin to be spread out on frame, temperature
Degree is maintained at 35 DEG C and withers for 4 hours, makes Measuring Moisture Content of Tea to the 64% of tealeaves moisture content；
(2) it removes wax: tealeaves progress leaf rotation being gone by wax using vibration machine, so that herbaceous taste is disappeared, tealeaves faint scent is intended to existing；
(3) it withers again: leaf rotation being gone into the thin booth of tealeaves after wax, is withered again, selecting temperature is 39 DEG C, and humidity is
75%, withering time is 3 hours again；
(4) it rubs: the tealeaves after being withered twice is manually rubbed, rub to tealeaves and subtle grease occur；
(5) wither for the third time: by the thin booth of the tealeaves after rubbing, selecting temperature is 39 DEG C, humidity 75%, and withering time is
3 hours；Standard is tarnished with blade face, and leaf color becomes dark green from bud green；Hold agglomerating, leaf is not easy bullet and dissipates when loosing one's grip, green
Careless gas partial disappearance shows slightly faint scent, and water content is 64%；
(6) it rubs again: the tealeaves after withering for the third time is rubbed again, necessary oxidation is carried out under the action of enzyme,
It is required that color becomes dark green from green, there is apparent tealeaves content to occur；
(7) ferment: the tealeaves that will be rubbed is packed into large bamboo or wicker basket, is put into fermenting case, covers wet fermentation cloth, Pu is at 10 centimetres thick, temperature
Degree is 35 DEG C, humidity 95%；Fermentation time 3 hours, 4min is rubbed after fermentation, is repeated fermentation and is rubbed operation 4 times, so that dark brownish green original
Some green grass breaths can be desalinated gradually, by mellowness gently, be converted into mellow tea perfume, there is that ripe apple is fragrant, the color of black tea with
Fragrance is formed；
(8) it is quenched: being cooled down at once using air-cooler after tea leaf fermentation is good, 4 DEG C are down in 15 seconds；
(9) propagandize hotly: temperature is propagandized hotly for 150 DEG C, and the 20% of the near water content of tea of moisture；
(10) it is quenched again: being down to 4 DEG C after propagandizing hotly in 15 seconds at once；
(11) dry: using drying three times, tealeaves is with a thickness of 2 centimetres, and 60 DEG C of times are 3 hours for the first time, exists for the second time
95 DEG C of temperature, the time is 1 hour, and third becomes 110 DEG C, and time 12-16 minute, tea base water content is about 6%.
Embodiment 3
A kind of processing technology improving black tea quality, includes the following steps:
(1) it withers: using the small black tea for originating in Guizhou, selecting old tender uniform tealeaves is uniformly thin to be spread out on frame, temperature is protected
It holds at 35 DEG C, through 3.7 hours and withers, make Measuring Moisture Content of Tea to the 63% of tealeaves moisture content；
(2) it removes wax: tealeaves progress leaf rotation being gone by wax using vibration machine, so that herbaceous taste is disappeared, tealeaves faint scent is intended to existing；
(3) it withers again: leaf rotation being gone into the thin booth of tealeaves after wax, is withered again, selecting temperature is 39 DEG C, and humidity is
70%, withering time is 3 hours again；
(4) it rubs: the tealeaves after being withered twice is manually rubbed, rub to tealeaves and subtle grease occur；
(5) wither for the third time: by the thin booth of the tealeaves after rubbing, selecting temperature is 39 DEG C, humidity 70%, and withering time is
2.5 hour；Standard is tarnished with blade face, and leaf color becomes dark green from bud green；Hold it is agglomerating, when loosing one's grip leaf be not easy bullet dissipate,
Green grass gas partial disappearance shows slightly faint scent, and water content is 64%；
(6) it rubs again: the tealeaves after withering for the third time is rubbed again, necessary oxidation is carried out under the action of enzyme,
It is required that color becomes dark green from green, there is apparent tealeaves content to occur；
(7) ferment: the tealeaves that will be rubbed is packed into large bamboo or wicker basket, is put into fermenting case, covers wet fermentation cloth, Pu is at 10 centimetres thick, temperature
Degree is 30 DEG C DEG C, humidity 90%；Fermentation time 2 hours, 4min is rubbed after fermentation, is repeated fermentation and is rubbed operation 2 times, so that dark brownish green
Original green grass breath can be desalinated gradually, by mellowness gently, be converted into mellow tea perfume, there is ripe apple perfume, the color of black tea
It is formed with fragrance；
(8) it is quenched: being cooled down at once using air-cooler after tea leaf fermentation is good, 2 DEG C are down in 15 seconds；
(9) propagandize hotly: temperature is propagandized hotly for 150 DEG C, and the 20% of the near water content of tea of moisture；
(10) it is quenched again: being down to 2 DEG C after propagandizing hotly in 15 seconds at once；
(11) dry: using drying three times, tealeaves is with a thickness of 2 centimetres, and 60 DEG C of times are 3 hours for the first time, exists for the second time
95 DEG C of temperature, the time is 1 hour, and third becomes 110 DEG C, and the time 12 minutes, tea base water content was about 6%.
The weight-reducing experiment of test example black tea of the present invention
Screening overweight people 200, is divided into 2 groups, and every group 100, every group of age, there was no significant difference for insomnia degree,
There is no other diseases.
The daily breakfast of experimental group and the postprandial 1h of Chinese meal take tea beverage 100mL (fermented tea of the present invention and pure water of the present invention
1:15 mixing is boiled), to adhere to drinking 3 months, control group is postprandial daily while drinking conventional black, dosage time same experimental group,
During experiment, good diet and living habit, identical motion state are kept, with the invention product to the conditioning effect of insomnia
As the factor of investigation, with obesity symptom in one month be improved significantly i.e. before weight relative experimental it is substantially reduced, but just
Normal range is effective evaluation standard, carries out clinical trial.
It is effective: insomnia in 3 months be improved significantly, sleep is normal.
Effective: obesity symptom is improved in 3 months, and sleep is good, but is easy to wake up with a start.
Invalid: obesity symptom, without improvement, is slept unchanged in 3 months.
Test result such as following table
| Experimental group | Control group | |
| Number of cases | 100 | 100 |
| Effective number of cases | 88 | 33 |
| Effective number of cases | 9 | 10 |
| Invalid number of cases | 3 | 57 |
| Total effective rate | 97% | 43% |
Experiment shows that fermented tea total effective rate of the present invention is up to 97%, and effect is better than conventional black, has huge city
Field potentiality.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of processing technology for improving black tea quality, which comprises the steps of:
(1) it withers: using the small black tea for originating in Guizhou, selecting old tender uniform tealeaves is uniformly thin to be spread out on frame, temperature is maintained at
35 DEG C, withered through 3-4 hours, make Measuring Moisture Content of Tea to the 60%-64% of tealeaves moisture content；
(2) it removes wax: tealeaves progress leaf rotation being removed into wax, so that herbaceous taste is disappeared, tealeaves faint scent is intended to existing；
(3) it withers again: leaf rotation being gone into the thin booth of tealeaves after wax, is withered again, selecting temperature is 36 DEG C -39 DEG C, and humidity is
70%-75%, withering time is 2.5-3 hours again；
(4) it rubs: by the tea rolling after being withered twice, rubbing to tealeaves and subtle grease occur；
(5) wither for the third time: by the thin booth of the tealeaves after rubbing, selecting temperature is 36 DEG C -39 DEG C, and humidity 70%-75% withers
Time is 2.5-3 hours；Standard is tarnished with blade face, and leaf color becomes dark green from bud green；Hold agglomerating, leaf is not when loosing one's grip
Easy bullet dissipates, green grass gas partial disappearance, shows slightly faint scent, and water content is 59-64%, the slightly lower 60-62% of spring tea, Summer-autumn tea summary
High 62-64%；
(6) it rubs again: the tealeaves after withering for the third time is rubbed again, necessary oxidation is carried out under the action of enzyme, it is desirable that
Color becomes dark green from green, has apparent tealeaves content to occur；
(7) ferment: the tealeaves that will be rubbed covers wet fermentation cloth, and Pu is at 8-10 centimetres thick, and temperature is 30 DEG C -35 DEG C, humidity
90%-95%；Fermentation time 2-3 hours, dark brownish green original green grass breath can be desalinated gradually, by mellowness gently, be converted into alcohol
Thick tea perfume has ripe apple fragrant, and color and the fragrance of black tea are formed；
(8) it is quenched: being down to 2 DEG C -4 DEG C in 15 seconds at once after tea leaf fermentation is good；
(9) propagandize hotly: temperature is propagandized hotly for 130 DEG C -150 DEG C, and the 20% of the near water content of tea of moisture；
(10) it is quenched again: being down to 2 DEG C -4 DEG C after propagandizing hotly in 15 seconds at once；
(11) dry: using drying three times, tealeaves is with a thickness of 2 centimetres, and 60 DEG C of times are 3 hours for the first time, and second in temperature
95 DEG C, the time is 1 hour, and third becomes 110 DEG C, and time 12-16 minute, tea base water content is about 5-6%.
2. the processing technology according to claim 1 for improving black tea quality, which is characterized in that the step 1) tealeaves
The control of water content is 63%.
3. the processing technology according to claim 1 for improving black tea quality, which is characterized in that the step 2) uses leaf rotation
Machine leaf rotation removes wax.
4. the processing technology according to claim 1 for improving black tea quality, which is characterized in that the step 4) is using artificial
It rubs.
5. the processing technology according to claim 1 for improving black tea quality, which is characterized in that the step 7) is by tealeaves
It is packed into large bamboo or wicker basket, fermenting case is put into and ferments, and rubs 2-4min after fermenting, fermentation is repeated and rubs operation 2-4 times.
6. the processing technology according to claim 1 for improving black tea quality, which is characterized in that the step 9) uses vial-type
Roasting machine is propagandized hotly.
7. the processing technology according to claim 1 for improving black tea quality, which is characterized in that make in the step 8) for
It is quenched with air-cooler, 3 DEG C is down in 15 seconds.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074215A (en) * | 2019-04-26 | 2019-08-02 | 安徽省祁门红茶发展有限公司 | A kind of preparation method of high-perfume type Keemun black tea |
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| CN106387127A (en) * | 2016-09-28 | 2017-02-15 | 武夷学院 | Preparation method of black tea |
| CN108077463A (en) * | 2017-11-28 | 2018-05-29 | 贵州黔创惠农业科技有限公司 | The processing technology of black tea and the black tea using the processing technology |
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| CN110074215A (en) * | 2019-04-26 | 2019-08-02 | 安徽省祁门红茶发展有限公司 | A kind of preparation method of high-perfume type Keemun black tea |
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Application publication date: 20190301 |