CN110012951A - A kind of gold bud flowers and fruits pekoe processing method - Google Patents
A kind of gold bud flowers and fruits pekoe processing method Download PDFInfo
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- CN110012951A CN110012951A CN201910466038.0A CN201910466038A CN110012951A CN 110012951 A CN110012951 A CN 110012951A CN 201910466038 A CN201910466038 A CN 201910466038A CN 110012951 A CN110012951 A CN 110012951A
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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
- A23F3/08—Oxidation; Fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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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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Abstract
The present invention provides a kind of gold bud flowers and fruits pekoe processing method, comprising the following steps: the harvesting of S1. fresh leaf;S2. it withers;S3. it rubs, the tealeaves for completion of withering is put into and rubs equipment and carries out making type;S4. ferment, by rub molding tealeaves be put into without sunlight direct projection fermenting cellar ferment；Temperature control device and humidifying equipment are equipped in fermenting cellar;More Cong Zhu are equipped in fermenting cellar to sieve for spreading tealeaves；It sieves after upper tealeaves internal temperature reaches set temperature and begins to decline in bamboo, and when tealeaves begins to change into yellowish red color and distributes orchid perfume (or spice), stop fermentation;S5. it bakes；S6. it packs.The present invention is withered, is withered naturally using daylight, ferment at constant temperature, low temperature bake and the technical measures such as special fermentation cell structure, make full use of the biological chemistry action of enzyme, to polyphenol oxidase biochemical reaction during fermentation of black tea, form theaflavin content height, the gold bud flowers and fruits pekoe with " the golden fragrant and sweet taste alcohol of soup red autumnal leaves " qualitative characteristics.
Description
Technical field
The present invention relates to tea processing technology fields, and in particular to a kind of gold bud flowers and fruits pekoe processing method.
Background technique
Black tea is full fermentation tea, and the formation of qualitative characteristics depends on the type of compound contained by fresh leaf, wherein right
Black tea flavor effect most importantly tea polyphenols (especially catechin) and polyphenol oxidase.The tea-manufacturing technology of black tea is not
Complexity, but in process the variation of various composition be it is sufficiently complex, in black tea manufacturing process, in fresh leaf chemistry at
Part changes greatly, and tea polyphenols reduce 90% or more, produces the new composition of theaflavin, theaflavin.Aroma substance is from fresh leaf
More than 50 kinds, more than 300 kinds are increased to, the complex compound delicious at flavour is complexed in a part of caffeine, catechin and theaflavin.Guizhou belongs to
Subtropical climate, rainwater is more, few sunshine, and the Dao Zhen autonomous county for being located in North Guizhou especially is even more to be suitble to tea tree raw
Long, this band ecology is unique, has a moderate climate, and the soil organism is deep, and the tea tree of plantation fully absorbs diffused light, tealeaves content
Matter is abundant, and production tea leaf quality is higher.
For golden bud tea tree planting between 850 meters -1000 meters above sea level, it is rare albino tea tree germ plasm resource kind, is
The domestic unique yellow variation tea kind cultivated at present.Its feature are as follows: dry tea is bright orange, bright yellow, the tea residue true yellow of soup look, and taste is fresh
Beauty, yellow class albino tea new varieties, spring, summer, Qiu Sanji young sprout are in yellow, and 1 year three season can produce Famous High-quality Tea, but use this
Fresh leaf makes black tea by spreading the leaves on withering racks to dry less, and on the make materialization requires high than other kinds, and different other kinds of various processes make.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of gold bud flowers and fruits pekoe processing methods.This method is adopted
It withered with daylight, withered naturally, the technical measures such as ferment at constant temperature and low temperature bake, it is high to form a kind of theaflavin content, has
The gold bud flowers and fruits pekoe of " the golden fragrant and sweet taste alcohol of soup red autumnal leaves " qualitative characteristics.Specific technical solution is as follows:
A kind of gold bud flowers and fruits pekoe processing method, comprising the following steps:
S1. fresh leaf harvests: harvesting fresh leaf according to fresh leaf classification system.
S2. it withers:
S2.1 daylight withers: in the morning 9. -10 point 30 or so and afternoon 3. -4 point 30 or so, when sunlight intensity is lower
It waits, the similar fresh leaf of peer picked is spread on bamboo product, leaf-spreading thickness 19-21cm, leaf layer internal temperature control is in 30-
35 degree, every 10-20 minutes need to stir once, and solarization distributes eighty per cant to moisture and moves back indoor second of withering stage of carry out；
S2.2 withers in room: air circulation, spaciousness, clean workshop reasonably sequence to wither and adjust frame, wither and adjust 10 layers of the every frame of frame, phase
Adjacent 20 centimetres of two interlamellar spacing sieves 2.5-3 centimetres of air blue leaf with bamboo, and bamboo, which sieves every layer, can spread out leaf 1-2kg, and leaf layer internal temperature control exists
23-26 degree turns over once every half an hour.
S3. it rubs: the tealeaves for completion of withering is put into the rolling machine for rubbing room, under the action of mechanical force, make to wither
Leaf winding forming；It is carried out when rubbing according to two principles, first is that the light principle of process weight is rubbed, second is that tender leaf gently rubs light pressure, always
Leaf is relatively heavy to rub weight.
S4. ferment: by rub molding tealeaves be put into without sunlight direct projection fermenting cellar ferment；It is set in fermenting cellar equipped with temperature control
Standby, humidifying equipment and the more clumps of bamboo sieves for spreading tealeaves；Muti-piece is additionally provided with for spreading the bottom of tealeaves bamboo sieve in fermenting cellar
Plate；It is raised by bracket or idler wheel every piece of bottom plate quadrangle；Bottom plate plate face is equipped with a plurality of parallel inverted U protrusion；Every inverted U is convex
It is consistent with floor length to play length, is highly 8-12cm；Every inverted U convex top is arc, bottom width 2-5cm；Often
The hollow and fermenting cellar space with bottom base plate of inverted U lobed interior is connected to；It is uniformly set on every inverted U protrusion outer wall
There are multiple ventholes being connected to inverted U lobed interior；Adjacent two inverted Us protrusion spacing is 5-10cm；It is relatively wet in fermenting cellar
Degree control is in 85.5-88%；The air velocity control of fermenting cellar inner bottom plating upper space is in 0.5-2.5 meters per second, sky below bottom plate
Between air velocity control 3.5-6.5 meters per second；The bottom plate bamboo upper tealeaves of sieve spreads with a thickness of 13-17cm；It is sieved in bottom plate bamboo
Upper tealeaves internal temperature is begun to decline after reaching set temperature, and when tealeaves begins to change into yellowish red color and distributes orchid perfume (or spice), is stopped
Fermentation；Fermentation process is oxidation reaction, and the continuous heat release of meeting, tealeaves internal temperature can constantly increase with reaction, to prevent
Tealeaves internal temperature is excessively high, leads to everfermentation, influences tea leaf quality, therefore the safe temperature set, tealeaves internal temperature are logical
Temperature control monitoring of tools is crossed, after tealeaves internal temperature reaches setting value, humidifying equipment starts to fermentation indoor humidifying, inside tealeaves
Temperature is begun to decline, and continuing certain time can stop fermenting when tealeaves begins to change into yellowish red color and distributes orchid perfume (or spice).It adopts
After blasting moving air with the bottom plate and above and below bottom plate, it can enable air to preferably contact with tealeaves, make tealeaves oxidative fermentation
It is more evenly abundant, tea leaf quality more evenly, better quality.
S5. bake: the tealeaves to have fermented is put into dryer heating drying, and temperature is controlled in 80-90 degree；
S5.1 gross fire: the leaf of fermentation appropriateness being equably dispersed on the dryer of preheating, 1-2 centimetres of leaf-spreading thickness, drying temperature
Degree control is opened cold-air flap when more than 90 DEG C in time and is adjusted at 80-90 DEG C；Gross fire degree shows themselves in that the leaf of gross fire appropriateness
Son, hand pinch slightly needle-holding hand sense, water content 9%-11%；It is dried for the first time to doing very likely, gross fire grasps the principle of low temperature at a slow speed, suppression
The activity of enzyme processed, scatter and disappear leaf in moisture；
S5.2 spreading for cooling: the timely spreading for cooling of tealeaves that gross fire is dried, purpose makes to obstruct interior moisture to be uniformly distributed again, avoids leaf stick
Wet, outer dry interior wet, leaf-spreading thickness control is controlled in 2-5 ㎝, time at 50-65 minutes；
S5.3 final firing: second of baking is dry to foot, is dried by low temperature, thick basement, slow roasting principle；Final firing degree: final firing appropriateness
Leaf, bar rope tight knot, hand are twisted powder, and color azarin, fragrance is strong, and water content is controlled in 5-6.5%.
S6. it packs: the tealeaves completed will be baked and packed in time.
Further, the classification of fresh leaf described in step S1 system are as follows:
1. the number of sheets is classified: fresh leaf being divided into simple bud, one leaf of a bud, two leaves or three leaves by the number of sheets；
2. Tender degree is classified: being classified fresh leaf by the size length of blade face size or tealeaves；
3. humidity is classified: being distinguished fresh leaf by rainwater leaf, dew leaf, fine day leaf according to humidity；
4. consistency: all tending to be identical in the number of sheets, Tender degree and humidity with batch fresh leaf.
Further, the room of rubbing requires room temperature to be maintained at 20-24 DEG C in step S3, humidity 80-85%.
Further, in step S5.1 gross fire appropriateness leaf, water content 10%.
Further, in step S5.3 final firing appropriateness leaf, water content 6%.
Further, the value of set temperature described in step S4 is 48-55 DEG C.
More preferably, the value of set temperature described in step S4 is 50 DEG C.
The present invention is withered, is withered naturally using daylight, ferment at constant temperature, low temperature bake and the technologies such as special fermentation cell structure are arranged
It the technical measures such as applies, makes full use of the biological chemistry action of enzyme, to polyphenol oxidase biochemical reaction during fermentation of black tea,
Form theaflavin content height, the gold bud flowers and fruits pekoe of the qualitative characteristics with " the golden fragrant and sweet taste alcohol of soup red autumnal leaves ".
Specific embodiment
The present invention is described in further details below with reference to embodiment.
Embodiment one:
A kind of gold bud flowers and fruits pekoe processing method, comprising the following steps:
S1. fresh leaf harvests: harvesting fresh leaf according to fresh leaf classification system;
The fresh leaf classification system are as follows:
1. the number of sheets is classified: fresh leaf being divided into simple bud, one leaf of a bud, two leaves or three leaves by the number of sheets；
2. Tender degree is classified: being classified fresh leaf by the size length of blade face size or tealeaves；
3. humidity is classified: being distinguished fresh leaf by rainwater leaf, dew leaf, fine day leaf according to humidity；
4. consistency: all tending to be identical in the number of sheets, Tender degree and humidity with batch fresh leaf.
Different receipts will be made according to different ranks with tea picking people's joint consultation by formulating fresh leaf classification/grade scale
Price is purchased, to guarantee the one of fresh leaf to property, fresh leaf one to property determines the quality for finally producing black tea, different types of fresh
Leaf mixes certainly to can not making the good black tea of quality, therefore this is to determine the vital factor of black tea quality.
S2. wither: fresh leaf starts a period of time, evaporated with moisture based on.With the extension of time, fresh leaf moisture loss arrives
Relatively after appropriateness, autodigestion effect is gradually reinforced.The evaporation of moisture and the variation of endoplasm, blade area atrophy, the food value of leaf is by hard
Soften, leaf color cadmium yellow is changed into dark yellow, and fragrance also changes accordingly.
The physical change process withered is exactly water evaporation process, is divided into two stages: first stage among this, scatters and disappears and accounts for
The free water (or Free water) of fresh leaf total weight 15%-20%, fast speed；Second stage is scattered and disappeared irreducible water (or combining water), this
Stage because the hydrophily of leaf cell plasm colloid is strong, obstructs moisture loss, and speed is slower.
Fresh leaf dehydrating speed is influenced by inside and outside two aspects factor.Internal factor is the organization construction and leaf of fresh leaf
Matter it is old tender, external factor is mainly humidity, temperature, illumination and wind-force etc..External factor humidity is small, and temperature is high, and wind-force is big, loses
Water is fast；Conversely, dehydration is slow.For fluid loss be it is first more after it is few, if 50kg fresh leaf is withered naturally through 18h, dehydration 17.5kg altogether,
Then the 71.4% of the total fluid loss of preceding 6h dehydration 12.5kg, Zhan, rear 12h dehydration 5kg account for 28.6%.
S2.1 daylight withers: daylight withers: in the morning 9. -10 point 30 or so and afternoon 3. -4 point 30 or so, sunlight
When intensity is lower, the similar fresh leaf of peer picked is spread on bamboo product, leaf-spreading thickness 19-21cm, inside leaf layer
Temperature is controlled in 30-35 degree, and every 10-20 minutes need to stir once, and solarization to moisture distributes eighty per cant and moves back second of indoor progress
Withering stage；
S2.2 withers in room: air circulation, spaciousness, clean workshop reasonably sequence to wither and adjust frame, wither and adjust 10 layers of the every frame of frame, phase
Adjacent 20 centimetres of two interlamellar spacing sieves 2.5-3 centimetres of air blue leaf with bamboo, and bamboo, which sieves every layer, can spread out leaf 1-2kg, and leaf layer internal temperature control exists
23-26 degree turns over once convenient for the accumulation of chemical change every half an hour.Rainwater leaf or dew leaf should first rouse cold wind, to blade face water
Dispersion hair shaft is heated again, is not so easy to produce the bored taste of water.Airing one is needed after the leafiness inferior lobe big to strong stalk and water content
It the section time, was generally rubbed again at 15 minutes or so.
S3. it rubs: the tealeaves for completion of withering is put into the rolling machine for rubbing room, under the action of mechanical force, make to wither
Leaf winding forming；It is sufficiently destroyed leaf cell tissue, tea juice overflows, contacts polyphenol oxidase in leaf with polyphenol compound, borrow
The effect for helping oxygen in air promotes the progress of fermentation.It is solvable when tealeaves brews since the tea juice rubbed out coagulates Yu Yebiao
Property substance is dissolved in millet paste.It is carried out when rubbing according to two principles, first is that the light principle of process weight is rubbed, second is that tender leaf is gently rubbed gently
Pressure, old leaf is relatively heavy to rub weight.
Rub environmental condition: temperature and humidity, the room of rubbing require room temperature control at 20-24 DEG C, humidity 80-85%.In the summer
Autumn in the case where high temperature low humidity, needs using watering, spraying, hangs curtain, takes the measures such as negative canopy, to reduce room temperature, mention
High humility prevents dehydration during rubbing excessive, and leaf is rubbed in holding certain water content.The room of rubbing often keeps cleaning to defend simultaneously
It is raw, after rubbing, it is necessary to machine and ground to be scrubbed with clear water, prevents leaf curl, acid occurs for tea juice etc., it turns sour, mould phenomenon.Influence tealeaves
Quality.
It throws leaf amount: throwing leaf amount and mainly determine two aspects, first is that rolling machine model, that is, knead bucket diameter, second is that raw material
It is old tender.Since various rolling machine prouctiveness are different, how much throw leaf amount should be suitable because of mechanism, because of raw material suiting measures to different conditions.Such as 40 type rolling machines
40 centimetres of diameter of bucket throws leaf amount in 10-12 ㎏；And 55 centimetres of diameter of 55 type rolling machine bucket, throw 20-25 ㎏ of leaf amount；Tender leaf can
It is throw more；Old leaf is then thrown less.Throwing leaf amount is excessive, and leaf overturns difficulty in bucket, and blade is frangible, and flat bar is more, unevenly；Throw leaf amount
Few, leaf is overturn irregularly in bucket, is not easy into item.
Time of kneading: large-scale rolling machine, throwing leaf amount is more, generally rubs 80 minutes, medium-sized rolling machine, general 50-80 minutes.
Small-sized rolling machine, throwing leaf amount is few, generally rubs 40-60 minutes, and differences, the time of kneading such as old tender, withering degree of raw material are also different.
Tender leaf gently press it is short rub, the principle that old leaf weight is gently rubbed.The leaf to wither again appropriate weight, the leaf gently to wither is using appropriate light
Pressure, time of kneading is opposite to extend.
Pressure control: two principles is rubbed, first is that the light principle of process weight is rubbed, second is that tender leaf gently rubs light pressure, old leaf phase
Counterweight rubs weight.It by taking 40 types as an example, throws 10 ㎏ of leaf amount and rubs 50 minutes, method: gently rub 10 minutes -- slightly weight 5 is divided -- loosening pressure
Gently pressure 5 minutes -- slightly weight 5 minutes -- is divided by loosening pressure 10 within 5 minutes -- shutdown solution group, second of sky that is switched on are rubbed and be not pressurized 10 minutes --
Clock -- deblocking sub-sieve.Concrete operations are grasped according to the actual situation.
It rubs degree: rubbing and sufficiently create good conditions for fermentation.Rub appropriate tighting volume, tea juice sufficiently rub out without
It is lost, leaf is locally general red, and issues stronger faint scent, and up to 95%, cell-damaging rate will obtain good rolled twig rate up to 75-80%
Leaf is rubbed well, then requires withering leaf uniformly appropriate, is withered insufficient or excessively can all be influenced to rub leaf quality.Deficiency is rubbed,
Bar rope is more loose, and fermentation is difficult, and thin at tea flavour, millet paste is not dense, tea residue cyanine.Rub that excessive tealeaves bar rope is broken, and millet paste is muddy
Secretly, the thin fragrance of flavour is low, and root of Ford Metalleaf is dark.
S4. ferment: fermentation is the feature process of black tea production, is with the red Biochemical changes mistake for becoming main feature of yellow leaf
Journey, in fermentation process, the profound change of the oxidative condensation of polyphenol compound and other ingredients is influenced by environmental conditions especially
Greatly.The fermentation of flowers and fruits pekoe is made wine different from us or feed fermentation, and the fermentation of flowers and fruits pekoe is the process of an oxidation, other
Fermentation is to can be described as a biological change procedure by yeast fermentation.Specific steps are as follows:
By rub molding tealeaves be put into without sunlight direct projection fermenting cellar fermentation；Temperature control device, humidifying equipment are equipped in fermenting cellar
And the more clumps of bamboo sieves for spreading tealeaves；Muti-piece is additionally provided with for spreading the bottom plate of tealeaves bamboo sieve in fermenting cellar；Every piece of bottom plate
It is raised by bracket or idler wheel quadrangle；Bottom plate plate face is equipped with a plurality of parallel inverted U protrusion；Every inverted U projection length and bottom
Plate length is consistent, is highly 8-12cm；Every inverted U convex top is arc, bottom width 2-5cm；Every inverted U protrusion
Inner hollow is simultaneously connected to the fermenting cellar space of bottom base plate；It is uniformly equipped on every inverted U protrusion outer wall multiple with U
The venthole of type lobed interior connection；Adjacent two inverted Us protrusion spacing is 5-10cm；Indoor relative humidity control of fermenting exists
85.5-88%；The air velocity of fermenting cellar inner bottom plating upper space is controlled in 0.5-2.5 meters per second, the air of bottom plate lower space
Flow control is (air velocity control is realized by being installed into air exhauster in air inlet/outlet) 3.5-6.5 meters per second；Bottom plate
The bamboo upper tealeaves of sieve spreads with a thickness of 13-17cm；It sieves after upper tealeaves internal temperature reaches set temperature and begins to decline in bottom plate bamboo,
And tealeaves stops fermentation when beginning to change into yellowish red color and distributing orchid perfume (or spice).Fermentation process is oxidation reaction, the continuous heat release of meeting, tea
Interlobar part temperature can constantly increase with reaction, to prevent tealeaves internal temperature excessively high, leads to everfermentation, influences tealeaves product
Matter, therefore the safe temperature set, tealeaves internal temperature are monitored by temperature control device, when tealeaves internal temperature reaches setting value
Afterwards, humidifying equipment starts to fermentation indoor humidifying, and tealeaves internal temperature is begun to decline, and continues fermentation after a certain period of time, works as tealeaves
When beginning to change into yellowish red color and distributing orchid perfume (or spice), it can stop fermenting.In addition it uses the bottom plate and blasts flowing above and below bottom plate
After air, can enable air to preferably contact with tealeaves, obtain tealeaves oxidative fermentation more evenly abundant, tea leaf quality more evenly,
Better quality.
Chemical change process after withering is exactly catechin to polyphenol substance transformation cumulative process, and rubs the thin of rear tealeaves
Born of the same parents are destroyed, and polyphenol substance best can be contacted with oxygen carries out chemical change.
The fragrance of fermentated leaves, the variation comprehensive descision fermentation appropriateness of color, the chemical change process after withering is exactly catechu
Element changes cumulative process to polyphenol substance, and the cell for rubbing rear tealeaves is destroyed, and polyphenol substance best can be contacted with oxygen
Carry out chemical change.The height of theaflavin content is the main component for measuring flowers and fruits pekoe quality.Thearubigin is in reddish brown
Color is the main component of the substance of black tea red, shows acidity, convergence is weak, and thearubigin accounts for the 5-of object amount in flowers and fruits pekoe
25% or so, it is the main component for constituting black tea infusion concentration.
Fragrance is by strong green grass gas --- green fragrant --- orchid perfume --- fragrance of a flower --- fragrance of a flower or fruity.By color: bluish yellow color-
Yellow-yellowish red color-red-kermesinus, variation be divided into Pyatyi leaf as.Level-one leaf as: bluish yellow color has strong green grass gas；Two
Grade leaf is as yellow is green fragrant；For three-level leaf as, yellowish red color, orchid is fragrant；Level Four leaf, red, the fragrance of a flower；Pyatyi leaf is as kermesinus, flower
Fragrant or fruity.The fermentation process middle period is formed as changing with color mainly due to polyphenol compound degree of oxidation, is opened in fermentation
When the beginning, polyphenol compound oxidation product --- theaflavin content is more, and by certain time, tealeaves internal temperature reaches highest
Peak, theaflavin content highest, later theaflavin are further condensed into thearubigin, and temperture of leaves are begun to decline, and theaflavin content gradually subtracts
Few, this changing rule should prevent rapidly the activity of enzyme using high temperature.
In this process because fermentation ends need a period of time, the specific time is because of tea to the activity of drying destructive enzyme
Depending on, fermentation can be terminated before peak is arrived.This programme use temperature control device, monitoring tealeaves internal temperature (such as using temperature
Degree meter is placed in tealeaves internal control temperature), to prevent tealeaves internal temperature excessively high, leads to everfermentation and influence tea leaf quality, people
To set a temperature value (48-55 DEG C), shown according to temperature control device；May there is tealeaves internal temperature in actual fermentation process
Two kinds of variations, the first: tealeaves internal temperature constantly increases, and has reached set temperature value, but tealeaves does not have started becomes Huang Hong
Color and when distributing orchid perfume (or spice), need to start humidifying equipment (such as sprayer is humidified, can also accelerate certainly above bottom plate with lower air stream
Speed is realized), make tealeaves internal temperature start to reduce, continues to reduce certain time, when tealeaves begins to change into yellowish red color and distributes
When orchid perfume (or spice), it can stop fermenting.Second: tealeaves internal temperature constantly increases, and has reached certain value but has also not up to set
Temperature value begins to decline, and when tealeaves also begins to change into yellowish red color and distributes orchid perfume (or spice), also to stop fermenting.
S5. bake: the tealeaves to have fermented is put into dryer heating drying；Heat in drying course fermentation process in fact still
Carrying out, until drying increases and destroys enzymatic activity, should during, tealeaves leaf is as gradually by three-level leaf as, yellowish red color, orchid
It is fragrant；Become level Four leaf as red, the fragrance of a flower；Finally become Pyatyi leaf again as kermesinus, the fragrance of a flower or fruity.
S5.1 gross fire: the leaf of fermentation appropriateness is equably dispersed on the dryer of preheating, 1-2 centimetres of leaf-spreading thickness, is dried
Dry temperature control is opened cold-air flap when more than 90 DEG C in time and is adjusted at 80-90 DEG C；Gross fire degree shows themselves in that gross fire appropriateness
Leaf, hand pinches slightly needle-holding hand sense, water content 9%-11%；It is dried for the first time to doing very likely, gross fire grasps the original of low temperature at a slow speed
Then, inhibit the activity of enzyme, moisture in the leaf that scatters and disappears；
S5.2 spreading for cooling: the timely spreading for cooling of tealeaves that gross fire is dried, purpose makes to obstruct interior moisture to be uniformly distributed again, avoids leaf stick
Wet, outer dry interior wet, leaf-spreading thickness control is controlled in 2-5 ㎝, time at 50-65 minutes；
S5.3 final firing: second of baking is dry to foot, is dried by low temperature, thick basement, slow roasting principle.Thick basement purpose mainly makes fragrance
It is not easy to distribute, keeps lasting fragrance.Final firing degree: the leaf of final firing appropriateness, bar rope tight knot, hand are twisted powder, and color azarin is fragrant
Gas is strong, and water content is controlled in 5-6.5%.Drying degree to master is appropriate, and especially water content will meet factory and require.If
Drying excessively, generates fiery tea, or even tealeaves adustion, cause quality decline.Drying is insufficient, and water content is higher, and fragrance is not high, grows
Taste not alcohol, mildew is easy to produce in transporting procedures, seriously affects quality.
S6. it packs: the tealeaves completed will be baked and packed in time.
Embodiment two, the leaf of gross fire appropriateness in above-mentioned steps S5.1, water content can also be 10%.
Embodiment three, the leaf of final firing appropriateness in above-mentioned steps S5.3, water content can also be 6%.
Example IV, the value of set temperature described in step S4 are 48-55 DEG C.
More preferably, the value of set temperature described in step S4 is 50 DEG C.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, all in the spirit and principles in the present invention
Within, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of gold bud flowers and fruits pekoe processing method, which comprises the following steps:
S1. fresh leaf harvests: harvesting fresh leaf according to fresh leaf classification system;
S2. it withers:
S2.1 daylight withers: in the morning 9. -10 point 30 or so and afternoon 3. -4 point 30 or so, when sunlight intensity is lower
It waits, the similar fresh leaf of peer picked is spread on bamboo product, leaf-spreading thickness 19-21cm, leaf layer internal temperature control is in 30-
35 degree, every 10-20 minutes need to stir once, and solarization distributes eighty per cant to moisture and moves back indoor second of withering stage of carry out；
S2.2 withers in room: it in air circulation, spaciousness, clean workshop, reasonably sequences to wither and adjusts frame, wither and adjust 10 layers of the every frame of frame,
20 centimetres of adjacent two layers spacing, 2.5-3 centimetres of air blue leaf is sieved with bamboo, bamboo, which sieves every layer, can spread out leaf 1-2kg, leaf layer internal temperature control
In 23-26 degree, turned over once every half an hour；
S3. it rubs: the tealeaves for completion of withering is put into the rolling machine for rubbing room, under the action of mechanical force, receive withering leaf
It is rolled into shape；It is carried out when rubbing according to two principles, first is that the light principle of process weight is rubbed, second is that tender leaf gently rubs light pressure, old leaf phase
Counterweight rubs weight;
S4. ferment: by rub molding tealeaves be put into without sunlight direct projection fermenting cellar ferment；Be equipped in fermenting cellar temperature control device,
Humidifying equipment and the more clumps of bamboo sieves for spreading tealeaves；Muti-piece is additionally provided with for spreading the bottom plate of tealeaves bamboo sieve in fermenting cellar；
It is raised by bracket or idler wheel every piece of bottom plate quadrangle；Bottom plate plate face is equipped with a plurality of parallel inverted U protrusion；Every inverted U protrusion
Length is consistent with floor length, is highly 8-12cm；Every inverted U convex top is arc, bottom width 2-5cm；Every
The hollow and fermenting cellar space with bottom base plate of inverted U lobed interior is connected to；It is uniformly equipped on every inverted U protrusion outer wall
Multiple ventholes being connected to inverted U lobed interior；Adjacent two inverted Us protrusion spacing is 5-10cm；Ferment indoor relative humidity
Control is in 85.5-88%；The air velocity of fermenting cellar inner bottom plating upper space is controlled in 0.5-2.5 meters per second, bottom plate lower space
Air velocity control 3.5-6.5 meters per second；The bottom plate bamboo upper tealeaves of sieve spreads with a thickness of 13-17cm；On bottom plate bamboo sieve
Tealeaves internal temperature is begun to decline after reaching set temperature, and when tealeaves begins to change into yellowish red color and distributes orchid perfume (or spice), stops hair
Ferment；
S5. bake: the tealeaves to have fermented is put into dryer heating drying, and temperature is controlled in 80-90 degree；
S5.1 gross fire: the leaf of fermentation appropriateness being equably dispersed on the dryer of preheating, 1-2 centimetres of leaf-spreading thickness, drying temperature
Degree control is opened cold-air flap when more than 90 DEG C in time and is adjusted at 80-90 DEG C；Gross fire degree shows themselves in that the leaf of gross fire appropriateness
Son, hand pinch slightly needle-holding hand sense, water content 9%-11%；It is dried for the first time to doing very likely, gross fire grasps the principle of low temperature at a slow speed, suppression
The activity of enzyme processed, scatter and disappear leaf in moisture；
S5.2 spreading for cooling: the timely spreading for cooling of tealeaves that gross fire is dried, purpose makes to obstruct interior moisture to be uniformly distributed again, avoids leaf stick
Wet, outer dry interior wet, leaf-spreading thickness control is controlled in 2-5 ㎝, time at 50-65 minutes；
S5.3 final firing: second of baking is dry to foot, is dried by low temperature, thick basement, slow roasting principle；Final firing degree: final firing appropriateness
Leaf, bar rope tight knot, hand are twisted powder, and color azarin, fragrance is strong, and water content is controlled in 5-6.5%.
2. S6. is packed: the tealeaves completed will be baked and packed in time.
3. a kind of gold bud flowers and fruits pekoe processing method according to claim 1, which is characterized in that fresh described in step S1
Leaf classification system are as follows:
1. the number of sheets is classified: fresh leaf being divided into simple bud, one leaf of a bud, two leaves or three leaves by the number of sheets；
2. Tender degree is classified: being classified fresh leaf by the size length of blade face size or tealeaves；
3. humidity is classified: being distinguished fresh leaf by rainwater leaf, dew leaf, fine day leaf according to humidity；
4. consistency: all tending to be identical in the number of sheets, Tender degree and humidity with batch fresh leaf.
4. a kind of gold bud flowers and fruits pekoe processing method according to claim 1 or 2, it is characterised in that: in step S3
Rubbing room requires room temperature to be maintained at 20-24 DEG C, humidity 80-85%.
5. a kind of gold bud flowers and fruits pekoe processing method according to claim 1 or 2, it is characterised in that: step S5.1
The leaf of middle gross fire appropriateness, water content 10%.
6. a kind of gold bud flowers and fruits pekoe processing method according to claim 1 or 2, it is characterised in that: step S5.3
The leaf of middle final firing appropriateness, water content 6%.
7. a kind of gold bud flowers and fruits pekoe processing method according to claim 1 or 2, which is characterized in that step S4 institute
The value for stating set temperature is 48-55 DEG C.
8. a kind of gold bud flowers and fruits pekoe processing method according to claim 6, which is characterized in that set described in step S4
The value for determining temperature is 50 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250297A (en) * | 2019-08-05 | 2019-09-20 | 岳西县徽宏茶业开发有限公司 | A kind of processing technology of tealeaves |
| CN110403028A (en) * | 2019-08-02 | 2019-11-05 | 福州市黄金木茶业有限公司 | A kind of preparation process of black tea |
| CN110583815A (en) * | 2019-10-30 | 2019-12-20 | 成都巧匠农业有限公司 | Preparation method of golden bud and sweet osmanthus flavored kungfu black tea |
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| CN204168998U (en) * | 2014-10-14 | 2015-02-25 | 汝城县松溪茶叶开发有限公司 | Black tea fermentation device |
| CN206005799U (en) * | 2016-06-30 | 2017-03-15 | 贵州凤冈雨生万物农业科技发展有限公司 | The installation for fermenting of Folium Camelliae sinensis |
| CN107439718A (en) * | 2017-08-30 | 2017-12-08 | 无锡斗山白茶园茶文化有限公司 | A kind of preparation method of gold bud black tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN204168998U (en) * | 2014-10-14 | 2015-02-25 | 汝城县松溪茶叶开发有限公司 | Black tea fermentation device |
| CN206005799U (en) * | 2016-06-30 | 2017-03-15 | 贵州凤冈雨生万物农业科技发展有限公司 | The installation for fermenting of Folium Camelliae sinensis |
| CN107439718A (en) * | 2017-08-30 | 2017-12-08 | 无锡斗山白茶园茶文化有限公司 | A kind of preparation method of gold bud black tea |
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| CN110403028A (en) * | 2019-08-02 | 2019-11-05 | 福州市黄金木茶业有限公司 | A kind of preparation process of black tea |
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| CN110583815A (en) * | 2019-10-30 | 2019-12-20 | 成都巧匠农业有限公司 | Preparation method of golden bud and sweet osmanthus flavored kungfu black tea |
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