CN109497195A - A kind of black tea method for increasing aroma - Google Patents

Abstract

The invention belongs to tea processing technical fields, specifically disclose a kind of black tea method for increasing aroma.Black tea method for increasing aroma of the invention is the following steps are included: (1) is irradiated the tealeaves by withering and rubbing using the first feux rouges；(2) after carrying out circulating fermentation and red light irradiation to tealeaves, the processing of further progress ultraviolet light；(3) tealeaves is handled using vapor；(4) secondary drying is handled；(5) screening process.Black tea method for increasing aroma of the invention uses the fermentation for being different from normal fermentation and stoving process and furnace drying method handles tealeaves, effectively improves the color, smell and taste of tealeaves, especially fragrance, and it is uniform that tea leaf quality is prepared.

Description

A kind of black tea method for increasing aroma

Technical field

The present invention relates to tea processing technical fields, and in particular to a kind of black tea method for increasing aroma.

Background technique

Black tea is that the most salable teas, existing black tea are generally divided into three types in the world: souchong, black kung fu tea And broken black tea.Wherein, black kung fu tea is the distinctive black tea kind in China, and preparation process is generally withered, rubs, ferments and done Dry, used raw material is delicate, and work processed is fine, and the black tea shape bar rope being prepared is tight straight, even neat, color Wu Run, and fragrance is dense Strongly fragrant, flavour is pure and mild and sweet dense, and soup look, root of Ford Metalleaf are gorgeous bright, has the characteristics that form quality and excellent.And in process, due to original Material, technique and the factors such as artificial, it is especially fluctuated in drying aroma-improving process temperature so that the black tea that processing obtains exist it is fragrant The problems such as makings amount is irregular, and millet paste flavour is flat, mouthfeel is jerky, it is difficult to meet the needs of current consumption.

Summary of the invention

Goal of the invention of the invention is: in view of the above problems, providing a kind of black tea method for increasing aroma.Of the invention Black tea method for increasing aroma uses the fermentation for being different from normal fermentation and stoving process and furnace drying method handles tealeaves, effectively The color, smell and taste of tealeaves, especially fragrance are improved, and it is uniform that tea leaf quality is prepared.To achieve the goals above, this hair It is bright the technical solution adopted is as follows: a kind of black tea method for increasing aroma, comprising the following steps: (1) it is former as tealeaves to choose one leaf of a bud Material, and successively by withering and rubbing；The tealeaves rubbed is spread by the thickness of 5-8cm, and uses the first red light irradiation 30-40min；(2) by the tealeaves after the first red light irradiation by the thickness of 5-10cm spread in temperature be 25-28 DEG C, humidity 65- In 75% fermenting cellar, after the 40-50min that ferments, using the second red light irradiation 10-15min, continue the 30-40min that ferments, again After the second red light irradiation 5-10min, using ultraviolet light 5-10min, fermented tea is obtained；(3) by the fermented tea It is stacked by the thickness of 15-20cm, and after being passed through the steam treatment 50-60s of 0.5-0.6MPa, spreading for cooling to tealeaves temperature is 45- 50℃；(4) tealeaves after spreading for cooling is placed in dryer, after drying 40-50min at 110-120 DEG C, being put into revolving speed is 3-5r/ It is rolled in the roller of min, and is vented to the tealeaves temperature into the roller and is down to 35-40 DEG C；Then tealeaves is put into again In dryer, 80-100min is dried at 80-90 DEG C；(5) tealeaves after drying sieved, packed to get the black tea. Further, in step (1), the wavelength of first feux rouges is 670-700nm, intensity of illumination 250-270Lx.Further , in step (2), the wavelength of second feux rouges is 650-660nm, intensity of illumination 180-200Lx.Further, step (2) in, the wavelength of the ultraviolet light is 220-250nm, intensity of illumination 200-250Lx.Further, described in step (3) The temperature of vapor is 105-115 DEG C.Further, in step (4), 35-40 DEG C of the air temperature of the ventilation.In conclusion By adopting the above-described technical solution, the beneficial effects of the present invention are: black tea method for increasing aroma of the invention is from zymotechnique and baking Dry technique is started with, and before fermentation, is first irradiated using feux rouges to the tealeaves rubbed, on the one hand, can distribute mistake in tealeaves More juice moisture, makes the water content of tealeaves be down to 70-75%, has not only distributed the raw green taste of a part, but also is conducive to be promoted On the other hand quality in tealeaves subsequent fermentations can generate stimulation to tealeaves, improve the enzymatic activity in tealeaves, To be conducive to promote the enzymatic oxidation reaction in subsequent fermentations, and then promote the accumulation of tealeaves content.It was fermenting Twice, the first time red light irradiation after fermentation again pierces the enzyme in tealeaves for Cheng Zhong, circulating fermentation and red light irradiation process Swash, has further speeded up the progress of enzymatic reaction, while having distributed the bad smell and juice generated in fermentation process, made tealeaves Water content be maintained at 80% or less；On the one hand red light irradiation after fermenting again can carry out homogeneous to the substance that tealeaves converts Change, to improve the total quality of tealeaves, on the other hand, so that the temperture of leaves of tealeaves further increase, loses the enzyme in tealeaves It is living, the enzymatic reaction in tealeaves is terminated, has contained the generation of theabrownin, and the ultraviolet light after red light irradiation is further killed The microorganism gone out in tealeaves, avoids the post-fermentation of tealeaves, ensure that the storage quality of tealeaves, meanwhile, fermentation time is significantly Shorten, is not in the phenomenon that lengthy fermentation makes millet paste turn sour.Further, using at vapor after fermentation Reason, on the one hand accelerates the ripening to tealeaves, improves the fragrance uniformity and harmony of tealeaves, while high temperature further destroys Enzymatic activity and microbial activity avoid the continued oxidation of tealeaves and fermentation during subsequent storage, on the one hand supplemented with fermentation When moisture that finally During Illumination distributes twice, avoid the phenomenon that subsequent drying course causes tealeaves to cross dry grinding.Finally, Drying course uses secondary drying process, and drying keeps water content in tealeaves low for removing a large amount of moisture in tealeaves for the first time To 10-12%, be aerated rolling after first time dries, for remove the hot gas generated in tealeaves first time drying course, Bored green gas and tea foam, and then improve the color, smell and taste of tea, second of drying are that mild fire dries slowly, for tealeaves further Titian and It is dry.To sum up, each step is combined closely in black tea method for increasing aroma of the present invention, greatly improves the color of tealeaves, tealeaves Quality is good and uniform.

Specific embodiment

Below in conjunction with specific embodiment, the present invention is further illustrated.

A kind of black tea method for increasing aroma of embodiment 1, comprising the following steps: (1) one leaf of a bud is chosen as tea raw material, and according to Secondary process is withered and is rubbed；The tealeaves rubbed is spread by the thickness of 5cm, and uses the wavelength to be for 670nm, intensity of illumination The first red light irradiation 30min of 250Lx；(2) spreading the tealeaves after the first red light irradiation in temperature by the thickness of 5cm is 25 DEG C, in the fermenting cellar that humidity is 65%, after the 40min that ferments, use wavelength for the second feux rouges that 650nm, intensity of illumination are 180Lx 10min is irradiated, the 30min that ferments is continued, again using after the second red light irradiation 5min, using the wavelength to be for 220nm, intensity of illumination The ultraviolet light 5min of 200Lx, obtains fermented tea；(3) fermented tea is stacked by the thickness of 15cm, and be passed through After 0.5MPa, the steam treatment 50s that temperature is 105 DEG C, spreading for cooling to tealeaves temperature is 45 DEG C；(4) tealeaves after spreading for cooling is set In dryer, after drying 40min at 110 DEG C, it is put into the roller that revolving speed is 3r/min and rolls, and be passed through into the roller Temperature is that 35 DEG C of wind to the tealeaves temperature is down to 35 DEG C；Then tealeaves is put into dryer again, is dried at 80 DEG C 80min；(5) tealeaves after drying sieved, packed to get the black tea.

A kind of black tea method for increasing aroma of embodiment 2, comprising the following steps: (1) one leaf of a bud is chosen as tea raw material, and according to Secondary process is withered and is rubbed；The tealeaves rubbed is spread by the thickness of 7cm, and uses the wavelength to be for 680nm, intensity of illumination The first red light irradiation 35min of 260Lx；(2) spreading the tealeaves after the first red light irradiation in temperature by the thickness of 7cm is 27 DEG C, in the fermenting cellar that humidity is 70%, after the 45min that ferments, use wavelength for the second feux rouges that 655nm, intensity of illumination are 190Lx 13min is irradiated, the 35min that ferments is continued, again using after the second red light irradiation 8min, using the wavelength to be for 240nm, intensity of illumination The ultraviolet light 8min of 230Lx, obtains fermented tea；(3) fermented tea is stacked by the thickness of 18cm, and be passed through After 0.5MPa, the steam treatment 50-60s that temperature is 110 DEG C, spreading for cooling to tealeaves temperature is 45-50 DEG C；It (4) will be after spreading for cooling Tealeaves is placed in dryer, after drying 45min at 115 DEG C, is put into the roller that revolving speed is 4r/min and is rolled, and the past roller In to be passed through temperature be that 37 DEG C of wind to the tealeaves temperature is down to 38 DEG C；Then tealeaves is put into dryer again, at 85 DEG C Dry 90min；(5) tealeaves after drying sieved, packed to get the black tea.

A kind of black tea method for increasing aroma of embodiment 3, comprising the following steps: (1) one leaf of a bud is chosen as tea raw material, and according to Secondary process is withered and is rubbed；The tealeaves rubbed is spread by the thickness of 8cm, and uses the wavelength to be for 700nm, intensity of illumination The first red light irradiation 40min of 270Lx；(2) spreading the tealeaves after the first red light irradiation in temperature by the thickness of 10cm is 28 DEG C, in the fermenting cellar that humidity is 75%, after the 50min that ferments, use wavelength for the second feux rouges that 660nm, intensity of illumination are 200Lx 15min is irradiated, the 40min that ferments is continued, again using after the second red light irradiation 10min, uses wavelength for 250nm, intensity of illumination For the ultraviolet light 10min of 250Lx, fermented tea is obtained；(3) fermented tea is stacked by the thickness of 20cm, and be passed through After 0.6MPa, the steam treatment 60s that temperature is 115 DEG C, spreading for cooling to tealeaves temperature is 50 DEG C；(4) tealeaves after spreading for cooling is set In dryer, after drying 50min at 120 DEG C, it is put into the roller that revolving speed is 5r/min and rolls, and be passed through into the roller Temperature is that 40 DEG C of wind to the tealeaves temperature is down to 40 DEG C；Then tealeaves is put into dryer again, is dried at 90 DEG C 100min；(5) tealeaves after drying sieved, packed to get the black tea.

Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to In the covered the scope of the patents of the present invention.

Claims (6)

1. a kind of black tea method for increasing aroma, which comprises the following steps: (1) one leaf of a bud is chosen as tea raw material, and Successively by withering and rubbing；The tealeaves rubbed is spread by the thickness of 5-8cm, and uses the first red light irradiation 30- 40min；(2) by the tealeaves after the first red light irradiation by the thickness of 5-10cm spread in temperature be 25-28 DEG C, humidity 65- In 75% fermenting cellar, after the 40-50min that ferments, using the second red light irradiation 10-15min, continue the 30-40min that ferments, again After the second red light irradiation 5-10min, using ultraviolet light 5-10min, fermented tea is obtained；(3) by the fermented tea It is stacked by the thickness of 15-20cm, and after being passed through the steam treatment 50-60s of 0.5-0.6MPa, spreading for cooling to tealeaves temperature is 45- 50℃；(4) tealeaves after spreading for cooling is placed in dryer, after drying 40-50min at 110-120 DEG C, being put into revolving speed is 3-5r/ It is rolled in the roller of min, and is vented to the tealeaves temperature into the roller and is down to 35-40 DEG C；Then tealeaves is put into again In dryer, 80-100min is dried at 80-90 DEG C；(5) tealeaves after drying sieved, packed to get the black tea.

2. a kind of black tea method for increasing aroma according to claim 1, which is characterized in that in step (1), the wave of first feux rouges A length of 670-700nm, intensity of illumination 250-270Lx.

3. a kind of black tea method for increasing aroma according to claim 1, which is characterized in that in step (2), the wave of second feux rouges A length of 650-660nm, intensity of illumination 180-200Lx.

4. a kind of black tea method for increasing aroma according to claim 1, which is characterized in that in step (2), the wavelength of the ultraviolet light For 220-250nm, intensity of illumination 200-250Lx.

5. a kind of black tea method for increasing aroma according to claim 1, which is characterized in that in step (3), the temperature of the vapor It is 105-115 DEG C.

6. a kind of black tea method for increasing aroma according to claim 1, which is characterized in that in step (4), the air temperature of the ventilation 35-40℃。