CN110024873A - A kind of preparation method of pure natural evaporated milk odor type congou tea - Google Patents
A kind of preparation method of pure natural evaporated milk odor type congou tea Download PDFInfo
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Classifications
-
- 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
Abstract
The present invention discloses a kind of preparation method of pure natural evaporated milk odor type congou tea, includes the following steps: that 1) raw material is picked, and 2) it withers, 3) fine manipulation of green tea leaves, 4) rub, 5) fermentation, 6) it is dry.What preparation method of the present invention obtained is that a kind of shape bar rope tightly carefully has golden milli or solid slightly bent, color is pitch-black glossy, endoplasm fragrance fragrant floral scent, pure natural milk rhythm is fragrant with conspicuous characteristics and lasting, soup look is orange red bright, flavour is pure and mild sweet and tasty, the even bright evaporated milk odor type congou tea of root of Ford Metalleaf, this method both can be to variety source and seasonal raw material resources development and utilization and the comprehensive value for improving tealeaves, the technological innovation to congou tea processing technology can be passed through again, effectively release new flavor congou tea, product is set to move towards middle and high end high quality, with the powerful market competitiveness.
Description
Technical field
The present invention relates to tea processing field, in particular to a kind of preparation method of pure natural evaporated milk odor type congou tea.
Background technique
Congou tea is the unique traditional product in China, and traditional handicraft is divided into leaf picking, the tune that withers, rubs, ferments and do
It is dry.In recent years, new variation has occurred in China's black tea on the basis of traditional congou tea, innovates in product category structure
The congou tea of craft type is weeded out the old and bring forth the new, and utilize region, season, improves raw material tenderness and standard of plucking, tea tree breed
Flavor type black tea quality range is constantly promoted extension by resource (large, medium and small leaf kind), forms the black tea for having peculiar flavour quality
Product presents the impetus of " a hundred flowers blossom ".
Tealeaves odor type by tea tree breed, season, blade a variety of Effects of Factors such as growing state, while good processing work
Skill can greatly improve tea aroma.Tealeaves tree species namely refer to the standard of dark brownish green picking in the kind and season of tealeaves, endoplasm
The kind that the fragrance being had is known as tealeaves is fragrant, and this fragrance is the main foundation for distinguishing local tea variety, so being also kind
Feature, such as oolong tea gold kwan-yin, Jin Xuan, Huang Guanyin, narcissus, plum the tea of kinds processing such as account for because its special floral scent is by people
Like, if congou tea have oolong tea special floral scent, can also keep the red soup of the red autumnal leaves of itself and alcohol of congou tea
With sweet and tasty flavour, while also with black tea good shape and endoplasm, certainly will be welcomed by the general public.
Black tea belongs to full fermentation teas, and the activity of enzyme in fresh leaf is improved by withering, is turned into fermentation using enzymatic oxygen
With making chlorophyll constituents of tea oxidative degradation, because the oxidation polymerization of catechin and polyphenol compound is to generating theaflavin and tea
The coloring matters such as red pigment form the brown ruddy pool of black tea color, and soup look is red gorgeous, and fragrance is strong long, the tasty and refreshing dense alcohol of flavour, aftertaste
Sweetness, the bright feature of root of Ford Metalleaf.With the improvement of tea-manufacturing technology, fermentation of black tea is based on slowly fermenting in oolong tea manufacturing process
This link, the height of fermentation method and degree affects the formation of tea aroma and flavour.The wherein tea fragrant in fermentation
Gas has green perfume (or spice) → faint scent → one conversion process of the fruit fragrance of a flower → fragrance of a flower, determines by means of roasting fiery high and low level in the drying of rock tea
The classification of odor type, just like light fiery rock tea, the roasting process of moderate heat rock tea or final firing rock tea can be explored to be processed odor type obtained
Evaporated milk odor type congou tea.The fragrance of rock tea can also be had an impact in a certain degree by roasting fiery temperature, both flowers and fruits perfume (or spice) Xiang Huaxiang
Conversion, the control of duration and degree of heating degree then forms evaporated milk pekoe.Black tea cup lid of the invention is fragrant, Tang Xiangyu bottom note rhythm is fragrant
Gas is prominent and lasting, and fragrant floral scent has pure natural milk odor type feature.Due to the technology wound of congou tea processing technology in recent years
Newly, Oolong Tea technique and baking process are applied in the process of congou tea, number fragrance big absolutely is processed
It is generated in journey, detectable aroma substance has been increased to 300-400 kind from more than 30, effectively and constantly formulates out new
Flavor type congou tea makes product move towards middle and high end high quality, has the powerful market competitiveness.
Summary of the invention
Aiming at the problems existing in the prior art, the purpose of the present invention is to provide a kind of pure natural evaporated milk odor type effort is red
The preparation method of tea, what which obtained is that a kind of shape bar rope is tight thin or solid slightly bent, and color is pitch-black glossy, endoplasm
Fragrance fragrant floral scent, pure natural milk odor type is with conspicuous characteristics, and rhythm is fragrant persistently, and soup look is orange red bright, and flavour is mellow sweet and tasty, tea residue
Red bright evaporated milk Flavor black tea.
In order to achieve the above object, the technical solution adopted by the present invention is that:
A kind of preparation method of pure natural evaporated milk odor type congou tea, includes the following steps:
1) raw material is picked: the fresh tea leaves of a mature bud two, three leaves or four leaves are used as raw material on picking tea tree, the time for late spring or
Early summer or autumn；
2) it withers: being withered and withered naturally again or method that withering trough withers carries out place of withering to above-mentioned fresh tea leaves using first daylight
Reason, until obtaining the withering leaf that water content is 62%-64%；
3) the step of fine manipulation of green tea leaves: carrying out four fine manipulation of green tea leaves to above-mentioned withering leaf and handle, four fine manipulation of green tea leaves processing are as follows: controlling vibration machine revolving speed is
20r/min；First time fine manipulation of green tea leaves shake 4min with vibration machine, stand 30min；Second of fine manipulation of green tea leaves shakes 8min with vibration machine, stands
60min；Third time fine manipulation of green tea leaves shake 8min with vibration machine, stand 90min；4th fine manipulation of green tea leaves shake 12min with vibration machine, stand 120min
Red change occurs to the part 50%-60% of blade, and the apparent fragrance of a flower occurs and obtains dark brownish green leaf；
4) it rubs: will be rubbed in above-mentioned dark brownish green leaf investment rolling machine, throwing leaf amount is 15-20kg or 35-40kg, using 6ck-
The medium-sized rolling machine of 40 or 6ck-55 type is not pressurized when rubbing beginning according to pressurization principle light, again, gently, and midway gradually adds
Pressure, pressure alternately, press 7-10min, loose 3-5min with pine, rub cover compacting tealeaves wherein pressurizeing and being subject to, pine is to rub
Cover does not contact subject to tealeaves, rubs decompression before end, offers item tea and suck back tea juice；50-70 min is rubbed altogether, until blade rolled twig rate
Reach 90%-95%, for blade cell breakage rate 80% or more, largely flavescence is general red for tea base, and issues dense green grass gas and rub
It twists and completes；
5) ferment: the dark brownish green leaf after rubbing is placed in 28-30 DEG C of temperature, humidity 95%-99%, the fermentation of leaf-spreading thickness 10-20cm
It ferments in machine, time 1.5-2h obtains the fragrance with ripe apple and flower smell until 75% or more tea item reddens
Tea base, and its grass smell disappears；
6) dry: to be divided into three steps and be dried, the first step is just dried: removing the hair water of above-mentioned tea base, temperature using five bucket dryers
Control is at 120-125 DEG C, drying time 4-5min, water content 50%-54%, spreading for cooling；Second step rolling is fried: first tea curing base is put into
It is real that tight stir-fry is fried in 60 types or 110 type roasting machines, at 85-95 DEG C, the frying time is 15-20min, spreading for cooling for machine temperature control；The
Three step roastings are dry to foot: the tea base of above-mentioned secondary spreading for cooling uniformly being spread and is roasted on the roasting cage for the charcoal dying fire for having burnt smokeless
System, starting feed temperature is 100-105 DEG C, with tea base moisture evaporation by roasting slow under the conditions of the ashamed temperature for mild fire to foot
Dry, the roasting time is 40-50min, water content 5%-6.5%, obtains evaporated milk odor type congou tea.
Under preferable performance, the tea tree breeds of the fresh tea leaves be Jin Guanyin, it is yellow see between, narcissus, Jin Xuan, Mei Zhanzhong
One kind.
Under preferable performance, the late spring is at the beginning of 5 months, and summer tea is that by the end of May, autumn is at the beginning of first arrival in October 11 months.
Under preferable performance, daylight withers in the step 2 concrete operations are as follows: in 20-30 DEG C of temperature of condition
Under, fresh tea leaves are pressed 0.5-0.75 kg/m by morning 8-10 point or 4-6 point in afternoon2It is laid in area without shade progress daylight to wither, wither
Wither time 2-3h, and intermediate per half an hour is turned over once.
Under preferable performance, the concrete operations withered naturally in the step 2 are as follows: ventilating and cooling place indoors, it will
The fresh tea leaves after daylight withers are carried out by 1-1.5kg/m2It is laid on overhead bamboo curtain splint, time 5-10min.
Under preferable performance, withering trough withers in the step 2 concrete operations are as follows: will carry out after daylight withers
Fresh tea leaves spread in withering trough with thickness 18-20cm, booth leaf amount be 450-480kg, to withering trough carry out heating keep tea fresh
Leaf temp maintains 32-35 DEG C, while with air quantity 16000-20000m3/ h, wind pressure 25-30mm mercury column carry out at air blast it
Reason, 10-15min stops heating before removing tealeaves, until obtaining the withering leaf that water content is 62%-64%.
Under preferable performance, in the step 6), the tea base that second step frying obtains is 6-7 into mass dryness fraction, water content
For 35%-40%.
Compared with prior art, the invention has the benefit that (1) preparation method of the present invention obtained is a kind of shape item
Rope tightly carefully have golden milli or it is solid it is slightly bent, color is pitch-black glossy, endoplasm fragrance fragrant floral scent, pure natural milk rhythm perfume (or spice) are with conspicuous characteristics
And persistently, soup look is orange red bright, and flavour is pure and mild sweet and tasty, the even bright evaporated milk odor type congou tea of root of Ford Metalleaf, and this method both can be with
To variety source and seasonal raw material resources development and utilization and the comprehensive value for improving tealeaves, and can be by adding to congou tea
The technological innovation of work technique effectively releases new flavor congou tea, product is made to move towards middle and high end high quality, has powerful
The market competitiveness；
(2) present invention uses the fresh tea leaves of late spring or early summer or a bud two of autumn maturation, three leaves or four leaves as raw material, such
It is relatively high to form accumulation for fragrance in raw material, while the synthesis yield of this tealeaves is higher, carries out good utilization to it, can band
Carry out higher economic benefit, but this tea astringent taste weight, fragrance are not easy to evaporate, in view of this, the present invention is during the preparation process
Fine manipulation of green tea leaves technique and drying process are optimized, wherein fine manipulation of green tea leaves carry out in four times, and second of fine manipulation of green tea leaves time than increasing for the first time
4min, the 4th fine manipulation of green tea leaves time increase 4min than the third time fine manipulation of green tea leaves time, and the time of interval is also longer than last each time
30min can be such that withering leaf moisture redistributes in this way, and withering leaf in slow transformation, especially fine manipulation of green tea leaves is carried out in blade
Phase mutual friction carries out slowly micro- fermentation in cylinder vibration machine, forces the ester type youngster of component catechin substance in withering leaf tea polyphenols
Theine is effectively decomposed, and increases the fragrance of tealeaves, the especially formation of fragrance of a flower substance within a certain period of time, and can will have
The mass degradation of bitter taste；Drying mode in manufacture craft is unreasonable, is formed on congou tea aromatic substance and shape influences
Very big, the prior art is usually to use two steps to dry, but be directed to raw material selected by the present invention in traditional handicraft, using two steps
Drying is unable to get shape and the comparatively ideal evaporated milk flavor black tea of fragrance, because the content of aromatic substance in black tea only has in fresh leaf
1/4, general low-boiling offending fragrance ingredient dissipates in the drying process, the high boiling ingredient with good fragrance
It then issues thoroughly, is especially just able to sufficiently send out thoroughly in roasting fire, in the process the formation milk fragrance of a flower, and the too low then fragrance of temperature
Impure, the excessively high then fragrance ingredient loss of temperature generates the fragrant even smell of burning of high fire, so the high temperature thermalization effect of final step is not only
It plays an important role to the development and formation of fragrance, and the cracking of ester catechin can be brought, weaken bitter taste, protein is split
Solution is cracked into soluble sugar at amino acid, starch, improves the concentration of millet paste, and flavour is pure and mild, and the cracking of chlorophyll destroys, and also changes
It has been apt to the crow polishing pool of black tea；
(3) present invention using golden kwan-yin, Jin Xuan, it is yellow see between, narcissus, plum account for oolong varieties as raw material object, raw material standard requires
It is not high, processing technology is simple, in the drying process, second step rolling fry increases the pitch-black glossy degree of dry tea, the frying time is in 15-
20min prevents rolling from frying overlong time in this way, and tea color ash is withered, and fine manipulation of green tea leaves and dry combination collocation close in preparation process of the present invention
The problem of managing, can effectively solve above-mentioned background technique.
Specific embodiment
It is limited below with reference to specific embodiment is further to technical solution of the present invention, but claimed range
It is not only limited to made description.
Embodiment 1:
A kind of preparation method of pure natural milk floral type congou tea, includes the following steps:
1) raw material is picked: a bud two mature on tea tree, three leaf gold kwan-yin fresh tea leaves are as raw material at the beginning of picking 5 months；
2) it withers: fresh tea leaves being selected in 8 points of progress in morning, under the conditions of 25 DEG C of temperature, fresh tea leaves are pressed into 0.75 kg/m2Tiling
It carries out daylight in area without shade to wither, withering time 2h middle turning 3 times, enters back into nature and withers, the specific behaviour to wither naturally
As: bracket is installed indoors, and tile bamboo curtain splint on frame, will carry out the fresh tea leaves after daylight withers by 1.2kg/m2It is laid in frame
On empty bamboo curtain splint, time 10min.；Withering, room requirement is spacious, cleans, well-ventilated, keeps out of the direct sun, withers appropriate
Standard is water content within the scope of 62%-64%, for the food value of leaf soften, tea stalk folding and it is continuous, tealeaves green grass gas disappear, occur faint scent and
The fragrance of a flower；
3) the step of fine manipulation of green tea leaves: carrying out four fine manipulation of green tea leaves to above-mentioned withering leaf using metal roller vibration machine and handle, four fine manipulation of green tea leaves processing
Are as follows: control vibration machine revolving speed is 20r/min；First time fine manipulation of green tea leaves shake 4min with vibration machine, stand 30min；Second of fine manipulation of green tea leaves is with shaking
Green machine shakes 8min, stands 60min；Third time fine manipulation of green tea leaves shake 8min with vibration machine, stand 90min；4th time fine manipulation of green tea leaves are shaken with vibration machine
Red change occurs for 12min, the part 50%-60% for standing 120min to above-mentioned withering leaf blade, have orchid it is fragrant after enter and rub
Process；
4) it rubs: will be rubbed in above-mentioned dark brownish green leaf investment rolling machine, throwing leaf amount is 20kg, is rubbed using 6ck-55 type is medium-sized
Machine is not pressurized when rubbing beginning according to pressurization principle light, again, gently, and midway is gradually pressurizeed, and pressure alternately, is pressed with pine
8min, loose 4min rub cover compacting tealeaves wherein pressurizeing and being subject to, and pine, which is subject to, rubs cover and do not contact tealeaves, rubs knot
It is depressurized before beam, offers item tea and suck back tea juice；50min is rubbed altogether, until blade rolled twig rate reaches 90%-95%, blade cell breakage rate exists
80% or more, largely flavescence is general red for tea base, and issues dense green grass gas and rub completion；
5) ferment: the dark brownish green leaf after rubbing is placed in 28 DEG C of temperature, humidity 95%, is sent out in the fermentation machine of leaf-spreading thickness 20cm
Ferment, time 1.5h obtain the fragrant tea base with ripe apple and flower, and its grass smell until 75% or more tea item reddens
It disappears；
6) dry: to be divided into three steps and be dried, the first step is just dried: removing the hair water of above-mentioned tea base, temperature using five bucket dryers
Control is at 125 DEG C, drying time 4min, water content 52%, spreading for cooling；Second step rolling is fried: first tea curing base is put into 60 type roasting machines
Middle stir-fry is tight to fry in fact, and machine temperature control is at 85 DEG C, and the frying time is 20min, and the tea base of frying is 7 one-tenth mass dryness fractions, and water content is
35%, spreading for cooling；Third step roasting is dry to foot: the tea base of above-mentioned secondary spreading for cooling is uniformly spread in the charcoal dying fire for having burnt smokeless
Roasting cage on roasting, starting feed temperature is 100 DEG C, with tea base moisture evaporation by slowly roasting under the conditions of the ashamed temperature for mild fire
System is dry to foot, and the roasting time is 45min, and water content 5.5% obtains evaporated milk odor type congou tea.
Embodiment 2:
A kind of preparation method of pure natural milk floral type congou tea, includes the following steps:
1) raw material is picked: a bud two mature on tea tree, three Ye Jinxuan fresh tea leaves are as raw material at the beginning of picking 10 months；
2) it withers: fresh tea leaves being selected in and are carried out at 4 points in afternoon, under the conditions of 20 DEG C of temperature, fresh tea leaves are pressed into 0.65 kg/m2It is laid in
Area without shade carries out daylight and withers, and withering time 3h middle turning 5 times, enters back into nature and withers, the specific behaviour that the withering trough withers
As: long 10m, wide 1.5m are used, the withering trough of the high 20cm in Sheng Ye frame side will carry out the fresh tea leaves after daylight withers with thickness
18cm is spread in withering trough, and carrying out heating to withering trough makes fresh tea leaves temperature maintain 32 DEG C, while with air quantity 20000m3/
H, wind pressure 30mm mercury column carries out air blast processing to it, and 12min stops heating before removing tealeaves, and appropriate standard of withering is aqueous
Amount softens within the scope of 62%-64% for the food value of leaf, and tea stalk is rolled over and continuous, tealeaves green grass gas disappearance, faint scent and the fragrance of a flower occurs；
3) the step of fine manipulation of green tea leaves: carrying out four fine manipulation of green tea leaves to above-mentioned withering leaf using metal roller vibration machine and handle, four fine manipulation of green tea leaves processing
Are as follows: control vibration machine revolving speed is 20r/min；First time fine manipulation of green tea leaves shake 4min with vibration machine, stand 30min；Second of fine manipulation of green tea leaves is with shaking
Green machine shakes 8min, stands 60min；Third time fine manipulation of green tea leaves shake 8min with vibration machine, stand 90min；4th time fine manipulation of green tea leaves are shaken with vibration machine
Red change occurs for 12min, the part 50%-60% for standing 120min to above-mentioned withering leaf blade, have orchid it is fragrant after enter and rub
Process；
4) it rubs: will be rubbed in above-mentioned dark brownish green leaf investment rolling machine, throwing leaf amount is 15kg, is rubbed using 6ck-40 type is medium-sized
Machine is not pressurized when rubbing beginning according to pressurization principle light, again, gently, and midway is gradually pressurizeed, and pressure alternately, is pressed with pine
7min, loose 5min rub cover compacting tealeaves wherein pressurizeing and being subject to, and pine, which is subject to, rubs cover and do not contact tealeaves, rubs knot
It is depressurized before beam, offers item tea and suck back tea juice；60min is rubbed altogether, until blade rolled twig rate reaches 90%-95%, blade cell breakage rate exists
80% or so, largely flavescence is general red for tea base, and issues dense green grass gas and rub completion；
5) ferment: the dark brownish green leaf after rubbing is placed in 30 DEG C of temperature, humidity 97%, is sent out in the fermentation machine of leaf-spreading thickness 10cm
Ferment, time 2h obtain the fragrant tea base with ripe apple and flower, and its grass smell disappears until 80% or more tea item reddens
It loses；
6) dry: to be divided into three steps and be dried, the first step is just dried: removing the hair water of above-mentioned tea base, temperature using five bucket dryers
Control is at 120 DEG C, drying time 5min, water content 50%, spreading for cooling；Second step rolling is fried: first tea curing base is put into 110 type fried drys
It is real that tight stir-fry is fried in machine, machine temperature control is at 95 DEG C, and the frying time is 15min, and the tea base of frying is 6 one-tenth mass dryness fractions, and water content is
36%, spreading for cooling；Third step roasting is dry to foot: the tea base of above-mentioned secondary spreading for cooling is uniformly spread in the charcoal dying fire for having burnt smokeless
Roasting cage on roasting, starting feed temperature is 105 DEG C or so, with tea base moisture evaporation by slow under the conditions of the ashamed temperature for mild fire
Slow roasting is dry to foot, and the roasting time is 40min, and water content 5% obtains evaporated milk odor type congou tea.
Embodiment 3:
A kind of preparation method of pure natural milk floral type congou tea, includes the following steps:
1) raw material is picked: picking four leaf narcissus fresh tea leaves of a bud mature on tea tree by the end of May as raw material；
2) it withers: fresh tea leaves being selected in and are carried out morning 10, under the conditions of 30 DEG C of temperature, fresh tea leaves are pressed into 0.5kg/m2It is laid on the sunny side
Place carries out daylight and withers, and withering time 2.5h middle turning 4 times, enters back into nature and withers, the concrete operations withered naturally
Are as follows: bracket is installed indoors, and tile bamboo curtain splint on frame, will carry out the fresh tea leaves after daylight withers by 1.5kg/m2It is laid in aerial
Bamboo curtain splint on, time 8min；Withering, room requirement is spacious, cleans, well-ventilated, keeps out of the direct sun, appropriate standard of withering
It is water content within the scope of 62%-64%, softens for the food value of leaf, tea stalk is rolled over and continuous, tealeaves green grass gas disappearance, faint scent and flower occurs
It is fragrant；
3) the step of fine manipulation of green tea leaves: carrying out four fine manipulation of green tea leaves to above-mentioned withering leaf using metal roller vibration machine and handle, four fine manipulation of green tea leaves processing
Are as follows: control vibration machine revolving speed is 20r/min；First time fine manipulation of green tea leaves shake 4min with vibration machine, stand 30min；Second of fine manipulation of green tea leaves is with shaking
Green machine shakes 8min, stands 60min；Third time fine manipulation of green tea leaves shake 8min with vibration machine, stand 90min；4th time fine manipulation of green tea leaves are shaken with vibration machine
Red change occurs for 12min, the part 50%-60% for standing 120min to above-mentioned withering leaf blade, have orchid it is fragrant after enter and rub
Process；
4) it rubs: will be rubbed in above-mentioned dark brownish green leaf investment rolling machine, throwing leaf amount is 40kg, is rubbed using 6ck-55 type is medium-sized
Machine is not pressurized when rubbing beginning according to pressurization principle light, again, gently, and midway is gradually pressurizeed, and pressure alternately, is pressed with pine
10min, loose 3min rub cover compacting tealeaves wherein pressurizeing and being subject to, and pine, which is subject to, rubs cover and do not contact tealeaves, rubs knot
It is depressurized before beam, offers item tea and suck back tea juice；70min is rubbed altogether, until blade rolled twig rate reaches 90%-95%, blade cell breakage rate exists
80% or so, largely flavescence is general red for tea base, and issues dense green grass gas and rub completion；
5) ferment: the dark brownish green leaf after rubbing is placed in 29 DEG C of temperature, humidity 99%, is sent out in the fermentation machine of leaf-spreading thickness 15cm
Ferment, time 1h obtain the fragrant tea base with ripe apple and flower, and its grass smell disappears until 75% or more tea item reddens
It loses；
6) dry: to be divided into three steps and be dried, the first step is just dried: removing the hair water of above-mentioned tea base, temperature using five bucket dryers
Control is at 123 DEG C, drying time 4min, water content 54%, spreading for cooling；Second step rolling is fried: first tea curing base is put into 60 type roasting machines
Middle stir-fry is tight to fry in fact, and machine temperature control is at 90 DEG C, and the frying time is 18min, and the tea base of frying is 6 one-tenth mass dryness fractions, and water content is
40%, spreading for cooling；Third step roasting is dry to foot: the tea base of above-mentioned secondary spreading for cooling is uniformly spread in the charcoal dying fire for having burnt smokeless
Roasting cage on roasting, starting feed temperature is 102 DEG C or so, with tea base moisture evaporation by slow under the conditions of the ashamed temperature for mild fire
Slow roasting is dry to foot, and the roasting time is 50min, and water content 6.5% obtains evaporated milk odor type congou tea.
Embodiment 4:
A kind of preparation method of pure natural milk floral type congou tea, includes the following steps:
1) raw material is picked: fresh tea leaves are as raw material between four leaf Huang of a bud mature on tea tree is seen at the beginning of picking 11 months；
2) it withers: fresh tea leaves being selected in and are carried out 9 points of morning, under the conditions of 23 DEG C of temperature, fresh tea leaves are pressed into 0.55kg/m2Be laid in
Yang Chu carries out daylight and withers, and withering time 2h middle turning 3 times, enters back into nature and withers, the concrete operations withered naturally
Are as follows: bracket is installed indoors, and tile bamboo curtain splint on frame, will carry out the fresh tea leaves after daylight withers by 1.3kg/m2It is laid in aerial
Bamboo curtain splint on, time 5min；Withering, room requirement is spacious, cleans, well-ventilated, keeps out of the direct sun, appropriate standard of withering
It is water content within the scope of 62%-64%, softens for the food value of leaf, tea stalk is rolled over and continuous, tealeaves green grass gas disappearance, faint scent and flower occurs
It is fragrant；
3) the step of fine manipulation of green tea leaves: carrying out four fine manipulation of green tea leaves to above-mentioned withering leaf using metal roller vibration machine and handle, four fine manipulation of green tea leaves processing
Are as follows: control vibration machine revolving speed is 20r/min；First time fine manipulation of green tea leaves shake 4min with vibration machine, stand 30min；Second of fine manipulation of green tea leaves is with shaking
Green machine shakes 8min, stands 60min；Third time fine manipulation of green tea leaves shake 8min with vibration machine, stand 90min；4th time fine manipulation of green tea leaves are shaken with vibration machine
Red change occurs for 12min, the part 50%-60% for standing 120min to above-mentioned withering leaf blade, have orchid it is fragrant after enter and rub
Process；
4) it rubs: will be rubbed in above-mentioned dark brownish green leaf investment rolling machine, throwing leaf amount is 35kg, is rubbed using 6ck-55 type is medium-sized
Machine is not pressurized when rubbing beginning according to pressurization principle light, again, gently, and midway is gradually pressurizeed, and pressure alternately, is pressed with pine
8min, loose 4min rub cover compacting tealeaves wherein pressurizeing and being subject to, and pine, which is subject to, rubs cover and do not contact tealeaves, rubs knot
It is depressurized before beam, offers item tea and suck back tea juice；65min is rubbed altogether, until blade rolled twig rate reaches 90%-95%, blade cell breakage rate exists
80% or so, largely flavescence is general red for tea base, and issues dense green grass gas and rub completion；
5) ferment: the dark brownish green leaf after rubbing is placed in 28 DEG C of temperature, humidity 96%, is sent out in the fermentation machine of leaf-spreading thickness 17cm
Ferment, time 2h obtain the fragrant tea base with ripe apple and flower, and its grass smell disappears until 75% or more tea item reddens
It loses；
6) dry: to be divided into three steps and be dried, the first step is just dried: removing the hair water of above-mentioned tea base, temperature using five bucket dryers
Control is at 122 DEG C, drying time 5min, water content 52%, spreading for cooling；Second step rolling is fried: first tea curing base is put into 60 type roasting machines
Middle stir-fry is tight to fry in fact, and machine temperature control is at 92 DEG C, and the frying time is 15min, and the tea base of frying is 6 one-tenth mass dryness fractions, and water content is
38%, spreading for cooling；Third step roasting is dry to foot: the tea base of above-mentioned secondary spreading for cooling is uniformly spread in the charcoal dying fire for having burnt smokeless
Roasting cage on roasting, starting feed temperature is 105 DEG C or so, with tea base moisture evaporation by slow under the conditions of the ashamed temperature for mild fire
Slow roasting is dry to foot, and the roasting time is 40min, and water content 5.5% obtains evaporated milk odor type congou tea.
Embodiment 5:
A kind of preparation method of pure natural milk floral type congou tea, includes the following steps:
1) raw material is picked: a bud two mature on tea tree, three Ye Meizhan fresh tea leaves are as raw material at the beginning of picking 10 months；
2) it withers: fresh tea leaves being selected in 6 pm and are carried out, under the conditions of 22 DEG C of temperature, fresh tea leaves are pressed into 0.65 kg/m2It is laid in
Area without shade carries out daylight and withers, and withering time 2h middle turning 3 times, enters back into nature and withers, the specific behaviour that the withering trough withers
As: long 10m, wide 1.5m are used, the withering trough of the high 20cm in Sheng Ye frame side will carry out the fresh tea leaves after daylight withers with thickness
18cm is spread in withering trough, and carrying out heating to withering trough makes fresh tea leaves temperature maintain 34 DEG C, while with air quantity 18000m3/
H, wind pressure 25mm mercury column carries out air blast processing to it, and 10min stops heating before removing tealeaves, and appropriate standard of withering is aqueous
Amount softens within the scope of 62%-64% for the food value of leaf, and tea stalk is rolled over and continuous, tealeaves green grass gas disappearance, faint scent and the fragrance of a flower occurs；
3) the step of fine manipulation of green tea leaves: carrying out four fine manipulation of green tea leaves to above-mentioned withering leaf using metal roller vibration machine and handle, four fine manipulation of green tea leaves processing
Are as follows: control vibration machine revolving speed is 20r/min；First time fine manipulation of green tea leaves shake 4min with vibration machine, stand 30min；Second of fine manipulation of green tea leaves is with shaking
Green machine shakes 8min, stands 60min；Third time fine manipulation of green tea leaves shake 8min with vibration machine, stand 90min；4th time fine manipulation of green tea leaves are shaken with vibration machine
Red change occurs for 12min, the part 50%-60% for standing 120min to above-mentioned withering leaf blade, have orchid it is fragrant after enter and rub
Process；
4) it rubs: will be rubbed in above-mentioned dark brownish green leaf investment rolling machine, throwing leaf amount is 18kg, is rubbed using 6ck-40 type is medium-sized
Machine is not pressurized when rubbing beginning according to pressurization principle light, again, gently, and midway is gradually pressurizeed, and pressure alternately, is pressed with pine
8min, loose 5min rub cover compacting tealeaves wherein pressurizeing and being subject to, and pine, which is subject to, rubs cover and do not contact tealeaves, rubs knot
It is depressurized before beam, offers item tea and suck back tea juice；50min is rubbed altogether, until blade rolled twig rate reaches 90%-95%, blade cell breakage rate exists
80% or so, largely flavescence is general red for tea base, and issues dense green grass gas and rub completion；
5) ferment: the dark brownish green leaf after rubbing is placed in 29 DEG C of temperature, humidity 96%, is sent out in the fermentation machine of leaf-spreading thickness 16cm
Ferment, time 1.5h obtain the fragrant tea base with ripe apple and flower, and its grass smell until 80% or more tea item reddens
It disappears；
6) dry: to be divided into three steps and be dried, the first step is just dried: removing the hair water of above-mentioned tea base, temperature using five bucket dryers
Control is at 120 DEG C, drying time 5min, water content 50%, spreading for cooling；Second step rolling is fried: first tea curing base is put into 60 type roasting machines
Middle stir-fry is tight to fry in fact, and machine temperature control is at 87 DEG C, and the frying time is 20min, and the tea base of frying is 7 one-tenth mass dryness fractions, and water content is
39%, spreading for cooling；Third step roasting is dry to foot: the tea base of above-mentioned secondary spreading for cooling is uniformly spread in the charcoal dying fire for having burnt smokeless
Roasting cage on roasting, starting feed temperature is 100 DEG C or so, with tea base moisture evaporation by slow under the conditions of the ashamed temperature for mild fire
Slow roasting is dry to foot, and the roasting time is 45min, and water content 5.8% obtains evaporated milk odor type congou tea.
Embodiment 6:
A kind of preparation method of pure natural milk floral type congou tea, includes the following steps:
1) raw material is picked: a bud two mature on tea tree, three Ye Jinxuan fresh tea leaves are as raw material at the beginning of picking 5 months；
2) it withers: fresh tea leaves being selected in and are carried out at 5 points in afternoon, under the conditions of 25 DEG C of temperature, fresh tea leaves are pressed into 0.65 kg/m2It is laid in
Area without shade carries out daylight and withers, and withering time 2.5h middle turning 4 times, enters back into nature and withers, and the withering trough withers specific
Operation are as follows: use long 10m, wide 1.5m, the withering trough of the high 20cm in Sheng Ye frame side will carry out the fresh tea leaves after daylight withers with thickness
20cm is spread in withering trough, and carrying out heating to withering trough makes fresh tea leaves temperature maintain 35 DEG C, while with air quantity 20000m3/
H, wind pressure 30mm mercury column carries out air blast processing to it, and 13min stops heating before removing tealeaves, and appropriate standard of withering is aqueous
Amount softens within the scope of 62%-64% for the food value of leaf, and tea stalk is rolled over and continuous, tealeaves green grass gas disappearance, faint scent and the fragrance of a flower occurs；
3) the step of fine manipulation of green tea leaves: carrying out four fine manipulation of green tea leaves to above-mentioned withering leaf using metal roller vibration machine and handle, four fine manipulation of green tea leaves processing
Are as follows: control vibration machine revolving speed is 20r/min；First time fine manipulation of green tea leaves shake 4min with vibration machine, stand 30min；Second of fine manipulation of green tea leaves is with shaking
Green machine shakes 8min, stands 60min；Third time fine manipulation of green tea leaves shake 8min with vibration machine, stand 90min；4th time fine manipulation of green tea leaves are shaken with vibration machine
Red change occurs for 12min, the part 50%-60% for standing 120min to above-mentioned withering leaf blade, have orchid it is fragrant after enter and rub
Process；
4) it rubs: will be rubbed in above-mentioned dark brownish green leaf investment rolling machine, throwing leaf amount is 36kg, is rubbed using 6ck-55 type is medium-sized
Machine is not pressurized when rubbing beginning according to pressurization principle light, again, gently, and midway is gradually pressurizeed, and pressure alternately, is pressed with pine
8min, loose 4min rub cover compacting tealeaves wherein pressurizeing and being subject to, and pine, which is subject to, rubs cover and do not contact tealeaves, rubs knot
It is depressurized before beam, offers item tea and suck back tea juice；65min is rubbed altogether, until blade rolled twig rate reaches 90%-95%, blade cell breakage rate exists
80% or so, largely flavescence is general red for tea base, and issues dense green grass gas and rub completion；
5) ferment: the dark brownish green leaf after rubbing is placed in 30 DEG C of temperature, humidity 97%, is sent out in the fermentation machine of leaf-spreading thickness 17cm
Ferment, time 2h obtain the fragrant tea base with ripe apple and flower, and its grass smell disappears until 80% or more tea item reddens
It loses；
6) dry: to be divided into three steps and be dried, the first step is just dried: removing the hair water of above-mentioned tea base, temperature using five bucket dryers
Control is at 124 DEG C, drying time 5min, water content 50%, spreading for cooling；Second step rolling is fried: first tea curing base is put into 110 type fried drys
It is real that tight stir-fry is fried in machine, machine temperature control is at 92 DEG C, and the frying time is 15min, and the tea base of frying is 6 one-tenth mass dryness fractions, and water content is
35%, spreading for cooling；Third step roasting is dry to foot: the tea base of above-mentioned secondary spreading for cooling is uniformly spread in the charcoal dying fire for having burnt smokeless
Roasting cage on roasting, starting feed temperature is 102 DEG C or so, with tea base moisture evaporation by slow under the conditions of the ashamed temperature for mild fire
Slow roasting is dry to foot, and the roasting time is 40min, and water content 6.0% obtains evaporated milk odor type congou tea.
Comparative example 1:
Compared with Example 1, difference is, in time difference in the season treatment process, early spring tea feed operation at the beginning of adopting 4 months,
The Comparative result such as table 1 of itself and embodiment 1:
Table 1
Comparative example 2:
Compared with Example 2, difference is, during fine manipulation of green tea leaves processing, only carries out pair of first two steps fine manipulation of green tea leaves operation
Analogy test.The Comparative result such as table 2 of itself and embodiment 2:
Table 2
From table 1 it follows that flavour is pure and mild the result shows that only the still high deficient lasting, milk of the fragrance of a flower of 2 minor tick fine manipulation of green tea leaves does not protrude
It is sweet and tasty, slightly with astringent taste.
Comparative example 3:
Compared with Example 2, difference is, in the fermentation process, ferments using Indoor Natural, and in embodiment 2
It is that fermentation machine ferments, the Comparative result such as table 3 with embodiment 2:
Table 3
Note: 30 DEG C of fermentation machine ferment control temperature, humidity 97%, leaf thickness 10cm, time 2 h；Indoor Natural fermentation temperature
34-36 DEG C, humidity 65-70%, leaf thickness 30cm, time 2 h；
From table 3 it is observed that the result shows that have golden milli using the Appearance color Wu Run of fermentation machine fermentation process, bar rope consolidation,
Endoplasm it is pure and mild it is sweet and tasty, without bitter taste, the fragrance of flowers is strong persistently, evaporated milk perfume (or spice) protrusion is preferred, and Indoor Natural fermentation process then takes second place.
Comparative example 4:
Compared with Example 1, difference is, during the drying, using traditional baking-baking seasoning, operation
Step is that fermentated leaves are placed in on automatic drier just baking, 120-125 DEG C of dryer intake air temperature, lower machine spreading for cooling to make tea item
Moisture content redistribution uniformly, then carries out final firing, 90-95 DEG C of dryer intake air temperature, product drying is to water content 6.5%
Left and right.The Comparative result such as table 4 of itself and embodiment 1:
Table 4
As can be seen from Table 4, the results showed that there is golden milli using baking-thick pine of baking seasoning shape bar rope, color owes pitch-black glossy,
Endoplasm fragrance the fragrance of flowers is strong owe persistently, milk do not protrude, flavour is pure and mild sweet and tasty, slightly bitter taste, and the phase in the present embodiment 1
Instead.
By above embodiments and comparative example it is found that using method of the present invention, a kind of shape bar rope can be prepared
Tight thin or solid slightly bent, color is pitch-black glossy, and endoplasm fragrance fragrant floral scent, pure natural milk odor type is with conspicuous characteristics, and rhythm is fragrant
Persistently, soup look is orange red bright, and flavour is mellow sweet and tasty, the bright evaporated milk Flavor black tea of root of Ford Metalleaf.
The above-mentioned description to embodiment is understood for the ease of those skilled in the art and using the present invention.
Those skilled in the art easily can make various modifications to these embodiments, and General Principle described herein
It is applied in other embodiments, without having to go through creative labor.Therefore, the present invention is not limited to the above embodiments.This field
Technical staff's principle according to the present invention, does not depart from improvement that scope of the invention is made and modification all should be of the invention
Within protection scope.
Claims (7)
1. a kind of preparation method of pure natural evaporated milk odor type congou tea, which comprises the steps of:
1) raw material is picked: the fresh tea leaves of a mature bud two, three leaves or four leaves are used as raw material on picking tea tree, the time for late spring or
Early summer or autumn；
2) it withers: being withered and withered naturally again or method that withering trough withers carries out place of withering to above-mentioned fresh tea leaves using first daylight
Reason, until obtaining the withering leaf that water content is 62%-64%；
3) the step of fine manipulation of green tea leaves: carrying out four fine manipulation of green tea leaves to above-mentioned withering leaf and handle, four fine manipulation of green tea leaves processing are as follows: controlling vibration machine revolving speed is
20r/min；First time fine manipulation of green tea leaves shake 4min with vibration machine, stand 30min；Second of fine manipulation of green tea leaves shakes 8min with vibration machine, stands
60min；Third time fine manipulation of green tea leaves shake 8min with vibration machine, stand 90min；4th fine manipulation of green tea leaves shake 12min with vibration machine, stand 120min
Red change occurs to the part 50%-60% of blade, and the apparent fragrance of a flower occurs and obtains dark brownish green leaf；
4) it rubs: will be rubbed in above-mentioned dark brownish green leaf investment rolling machine, throwing leaf amount is 15-20kg or 35-40kg, using 6ck-
The medium-sized rolling machine of 40 or 6ck-55 type is not pressurized when rubbing beginning according to pressurization principle light, again, gently, and midway gradually adds
Pressure, pressure alternately, press 7-10min, loose 3-5min with pine, rub cover compacting tealeaves wherein pressurizeing and being subject to, pine is to rub
Cover does not contact subject to tealeaves, rubs decompression before end, offers item tea and suck back tea juice；50-70 min is rubbed altogether, until blade rolled twig rate
Reach 90%-95%, for blade cell breakage rate 80% or more, largely flavescence is general red for tea base, and issues dense green grass gas and rub
It twists and completes；
5) ferment: the dark brownish green leaf after rubbing is placed in 28-30 DEG C of temperature, humidity 95%-99%, the fermentation of leaf-spreading thickness 10-20cm
It ferments in machine, time 1.5-2h obtains the fragrance with ripe apple and flower smell until 75% or more tea item reddens
Tea base, and its grass smell disappears；
6) dry: to be divided into three steps and be dried, the first step is just dried: removing the hair water of above-mentioned tea base, temperature using five bucket dryers
Control is at 120-125 DEG C, drying time 4-5min, water content 50%-54%, spreading for cooling；Second step rolling is fried: first tea curing base is put into
It is real that tight stir-fry is fried in 60 types or 110 type roasting machines, at 85-95 DEG C, the frying time is 15-20min, spreading for cooling for machine temperature control；The
Three step roastings are dry to foot: the tea base of above-mentioned secondary spreading for cooling uniformly being spread and is roasted on the roasting cage for the charcoal dying fire for having burnt smokeless
System, starting feed temperature is 100-105 DEG C, with tea base moisture evaporation by roasting slow under the conditions of the ashamed temperature for mild fire to foot
Dry, the roasting time is 40-50min, water content 5%-6.5%, obtains evaporated milk odor type congou tea.
2. a kind of preparation method of pure natural evaporated milk odor type congou tea according to claim 1, which is characterized in that described
The tea tree breed of fresh tea leaves be Jin Guanyin, it is yellow see between, narcissus, Jin Xuan, plum one of account for.
3. a kind of preparation method of pure natural evaporated milk odor type congou tea according to claim 1, which is characterized in that described
Late spring is at the beginning of 5 months, and summer tea is that by the end of May, autumn is at the beginning of first arrival in October 11 months.
4. a kind of preparation method of pure natural evaporated milk odor type congou tea according to claim 1, which is characterized in that described
The concrete operations that daylight withers in step 2 are as follows: under conditions of 20-30 DEG C of temperature, morning 8-10 point or 4-6 point in afternoon, by tea
Fresh leaf presses 0.5-0.75 kg/m2It is laid in area without shade progress daylight to wither, withering time 2-3h, intermediate per half an hour turns over one
It is secondary.
5. a kind of preparation method of pure natural evaporated milk odor type congou tea according to claim 1, which is characterized in that described
The concrete operations withered naturally in step 2 are as follows: ventilating and cooling place indoors will carry out the fresh tea leaves after daylight withers by 1-
1.5kg/m2It is laid on overhead bamboo curtain splint, time 5-10min.
6. a kind of preparation method of pure natural evaporated milk odor type congou tea according to claim 1, which is characterized in that described
The concrete operations that withering trough withers in step 2 are as follows: the fresh tea leaves after daylight withers will be carried out and spread with thickness 18-20cm in withering
It withers in slot, booth leaf amount is 450-480kg, and carrying out heating to withering trough makes fresh tea leaves temperature maintain 32-35 DEG C, while with air quantity
16000-20000m3/ h, wind pressure 25-30mm mercury column carry out air blast processing to it, and 10-15min stops heating before removing tealeaves,
Until obtaining the withering leaf that water content is 62%-64%.
7. a kind of preparation method of pure natural evaporated milk odor type congou tea according to claim 1, which is characterized in that described
In step 6), the tea base that second step frying obtains is 6-7 into mass dryness fraction, water content 35%-40%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184082A (en) * | 2020-01-20 | 2020-05-22 | 景德镇市金桂园农业开发有限公司 | Processing method of osmanthus fragrans black tea |
| CN111631280A (en) * | 2020-07-06 | 2020-09-08 | 余庆县玉龙茶业有限公司 | Processing method for reducing bitter taste of black tea |
| CN114766569A (en) * | 2022-05-06 | 2022-07-22 | 陈仕斌 | Tea soup and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106615304A (en) * | 2017-01-05 | 2017-05-10 | 湖南农业大学 | Orchid flavor type Congou black tea and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111184082A (en) * | 2020-01-20 | 2020-05-22 | 景德镇市金桂园农业开发有限公司 | Processing method of osmanthus fragrans black tea |
| CN111631280A (en) * | 2020-07-06 | 2020-09-08 | 余庆县玉龙茶业有限公司 | Processing method for reducing bitter taste of black tea |
| CN114766569A (en) * | 2022-05-06 | 2022-07-22 | 陈仕斌 | Tea soup and preparation method thereof |
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