CN110037132A - A kind of wild dark green tea preparation method - Google Patents
A kind of wild dark green tea preparation method Download PDFInfo
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- CN110037132A CN110037132A CN201910287414.XA CN201910287414A CN110037132A CN 110037132 A CN110037132 A CN 110037132A CN 201910287414 A CN201910287414 A CN 201910287414A CN 110037132 A CN110037132 A CN 110037132A
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- tealeaves
- dark green
- green tea
- temperature
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 44
- 235000009569 green tea Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 238000001035 drying Methods 0.000 claims abstract description 23
- 235000013616 tea Nutrition 0.000 claims description 19
- 238000005096 rolling process Methods 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 9
- 230000015572 biosynthetic process Effects 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 5
- 230000002542 deteriorative effect Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015911 Amorpha canescens Nutrition 0.000 description 2
- 244000107780 Capraria biflora Species 0.000 description 2
- 235000013629 Lippia javanica Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of wild dark green tea preparation methods, comprising the following steps: (1) spreads out blueness and wither；(2) it finishes；(3) pile fermentation is rubbed；(4) it dries；(5) high temperature steams；(6) drying chamber ferments；(7) Titian is dried；(8) outbound is packed.Wild dark green tea aroma of pure prepared by the present invention, flavour is mellow, and has that aid digestion, the greasy, anti-inflammatory of solution is swollen, reducing blood lipid, lipid-loweringing sugar, anticancer slow the effect of declining.
Description
Technical field
The present invention relates to the manufacture field of Tea Industry, in particular to a kind of wild dark green tea preparation method.
Background technique
Dark green tea is gained the name because the appearance of made tea is in black.One of six big teas, belong to post-fermented tea, main producing region be Sichuan,
The ground such as Yunnan, Hubei, Hunan, Shaanxi, Anhui.The raw material that dark green tea uses is relatively thick old, is the primary raw material of pressing compressed tea.Tea making
Technique generally comprises water-removing, rubs, four procedures of pile fermentation and drying.Dark green tea is geographically distributed, and classification is Hunan dark green tea (Fu
Tea), four Sichuan-Tibet tea (brick tea), Yunnan dark green tea (Pu'er tea), Guangxi Liu Bao tea, the old dark green tea in Hubei and Shaanxi dark green tea (Fu tea), peace
Gu Yi County, emblem dark green tea.Existing dark green tea production generally comprises water-removing, rubs, four procedures of pile fermentation and drying, but can be same in Hunan
In the manufacturing process of wild tea, a kind of wild dark green tea preparation method of difference with other dark green teas preparation process is formd.
Summary of the invention
The purpose of the present invention is making improvement and innovation for shortcoming and defect present in background technique, a kind of open country is provided
Raw dark green tea preparation method, the wild dark green tea aroma of pure of preparation method preparation, flavour is mellow, and has aid digestion, solution oil
Greasy, anti-inflammatory is swollen, reducing blood lipid, lipid-loweringing sugar, anticancer slow the effect of declining.
To achieve the above object, the technical solution adopted by the present invention is that: a kind of wild dark green tea preparation method, including following step
It is rapid:
(1) booth blueness withers: fresh by picking can uniformly be spread by the thickness of 15~20cm in booth blueness with wild tender tealeaves
It is green that booth is carried out on frame, and then tealeaves is put into deteriorating machine and is withered；
(2) it finishes: the tealeaves after withering being put into green-keeping machine, is finished at a set temperature；
(3) it rubs pile fermentation: when the tealeaves after finishing is cooled to 45~50 DEG C, being put into rolling machine quick weight and rub for the first time
6~8min is twisted, tealeaves is then deposited in pile fermentation in fermenting cellar, tealeaves is placed into after pile fermentation and gently presses two in rolling machine
It is secondary to rub 4~6min；
(4) it dries: the tealeaves after pile fermentation will be rubbed and be put into dryer, dried at a set temperature, i.e. system half after drying
Finished product；
(5) high temperature steams: semi-finished product being carried out assorted, the tealeaves after assorted is put into steam oven and steams 15~20min；
(6) drying chamber ferments: the tealeaves after steaming being built pressing formation by hand, then is placed in fermenting cellar and ferments；
(7) it dries Titian: the tealeaves after fermentation being put into 20~25min of drying in dryer, taking-up is cool to put 20~30min
Afterwards, then tealeaves is put into bake and bakes 10~20min of Titian in fragrance extracting machine, obtain finished product；
(8) it packs outbound: finished tea is packaged outbound.
Preferably, booth blueness described in step (1) is implemented in 20~23 DEG C of aeration-drying environment, and when spreading out blueness
Between be 5~8h；The temperature withered is 32~36 DEG C, and the time withered is 3~4h.
Preferably, temperature when finishing described in step (2) is 180~200 DEG C, and fixation time is 2~4min.
Preferably, the fermenting cellar temperature of pile fermentation described in step (3) is 25~28 DEG C, relative humidity is 80~90%, and
And turning is primary as 12~14h of pile fermentation, when droplet occurs in tealeaves surface, leaf color becomes yellowish-brown, has vinasse gas or vinegar-pepper gas
When taste, pile fermentation is completed.
Preferably, the temperature of drying described in step (4) is 100~110 DEG C, and the time of drying is 40~50min
Preferably, the fermenting cellar temperature of fermentation described in step (6) is 30~33 DEG C, relative humidity 80~90%, fermentation
Time is 4~6 days.
Preferably, the temperature of drying described in step (7) is 110~120 DEG C, and the temperature of the Titian is 70~80 DEG C.
Advantages of the present invention and the utility model has the advantages that
The present invention by rubbing for the first time, pile fermentation and it is secondary rub, destroying can make the tealeaves be in the inner material of wild tealeaves
It is streak, promote the fermentation of tealeaves ferment by pile fermentation, lays the foundation for following process.The present invention passes through high literary steamed tea,
It is that tealeaves softens, facilitates tealeaves and build pressing formation by hand.The present invention further converts tealeaves inner material by fermentation, release
The nutriment of tealeaves, formation can with wild tea can it is aid digestion, the greasy, anti-inflammatory of solution is swollen, reducing blood lipid, lipid-loweringing sugar, anticancer is slow to decline solely
Special place, and processed in subsequent handling by Titian, discharge the pure fragrance of tealeaves further.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of wild dark green tea preparation method, comprising the following steps:
(1) booth blueness withers: fresh by picking can uniformly be spread on frame for spreading fresh tea leaf with wild tender tealeaves by the thickness of 15cm,
Blueness 5h is spread out in 20 DEG C of aeration-drying environment, and tealeaves is then put into deteriorating machine the 3h that withers under the conditions of 32 DEG C.
(2) it finishes: the tealeaves after withering being put into green-keeping machine, finish 2min under the conditions of 180 DEG C.
(3) it rubs pile fermentation: when the tealeaves after finishing is cooled to 45 DEG C, being put into rolling machine quick weight and rub for the first time
Then tealeaves is deposited in pile fermentation in the fermenting cellar of 25 DEG C of room temperature, relative humidity 80% by 6min, as pile fermentation 12h, turning is primary,
When droplet occurs in tealeaves surface, leaf color becomes yellowish-brown, have vinasse gas or vinegar-pepper smell when, pile fermentation terminates, will be wet after tealeaves
It places into rolling machine gently to press and secondary rubs 4min.
(4) it dries: the tealeaves after pile fermentation will be rubbed and be put into dryer, dry 40min at a temperature of 100 DEG C, is i.e. system half
Finished product.
(5) high temperature steams: semi-finished product being carried out assorted, the tealeaves after assorted is put into steam oven and steams 15min.
(6) drying chamber ferments: the tealeaves after steaming being built pressing formation by hand, then being placed on temperature is 30 DEG C, relative humidity
It ferments 4 days in 80% fermenting cellar.
(7) it dries Titian: the tealeaves after fermentation is put into dryer, 20min is dried at a temperature of 110 DEG C, take out cool
After putting 20min, then tealeaves is put into and is baked in fragrance extracting machine, baked Titian 10min in 70 DEG C of temperature, obtain finished product.
(8) it packs outbound: finished tea is packaged outbound.
Embodiment 2
A kind of wild dark green tea preparation method, comprising the following steps:
(1) booth blueness withers: fresh by picking can uniformly be spread on frame for spreading fresh tea leaf with wild tender tealeaves by the thickness of 18cm,
Blueness 6h is spread out in 21 DEG C of aeration-drying environment, and tealeaves is then put into deteriorating machine the 3.5h that withers under the conditions of 34 DEG C.
(2) it finishes: the tealeaves after withering being put into green-keeping machine, finish 3min under the conditions of 190 DEG C.
(3) it rubs pile fermentation: when the tealeaves after finishing is cooled to 48 DEG C, being put into rolling machine quick weight and rub for the first time
Then tealeaves is deposited in pile fermentation in the fermenting cellar of 26 DEG C of room temperature, relative humidity 85% by 7min, as pile fermentation 13h, turning is primary,
When droplet occurs in tealeaves surface, leaf color becomes yellowish-brown, have vinasse gas or vinegar-pepper smell when, pile fermentation terminates, will be wet after tealeaves
It places into rolling machine gently to press and secondary rubs 5min.
(4) it dries: the tealeaves after pile fermentation will be rubbed and be put into dryer, dry 45min at a temperature of 105 DEG C, is i.e. system half
Finished product.
(5) high temperature steams: semi-finished product being carried out assorted, the tealeaves after assorted is put into steam oven and steams 18min.
(6) drying chamber ferments: the tealeaves after steaming being built pressing formation by hand, then being placed on temperature is 32 DEG C, relative humidity
It ferments 5 days in 85% fermenting cellar.
(7) it dries Titian: the tealeaves after fermentation is put into dryer, 23min is dried at a temperature of 115 DEG C, take out cool
After putting 25min, then tealeaves is put into and is baked in fragrance extracting machine, baked Titian 15min in 75 DEG C of temperature, obtain finished product.
(8) it packs outbound: finished tea is packaged outbound.
Embodiment 3
A kind of wild dark green tea preparation method, comprising the following steps:
(1) booth blueness withers: fresh by picking can uniformly be spread on frame for spreading fresh tea leaf with wild tender tealeaves by the thickness of 20cm,
Blueness 8h is spread out in 23 DEG C of aeration-drying environment, and tealeaves is then put into deteriorating machine the 4h that withers under the conditions of 36 DEG C.
(2) it finishes: the tealeaves after withering being put into green-keeping machine, finish 4min under the conditions of 200 DEG C.
(3) it rubs pile fermentation: when the tealeaves after finishing is cooled to 50 DEG C, being put into rolling machine quick weight and rub for the first time
Then tealeaves is deposited in pile fermentation in the fermenting cellar of 28 DEG C of room temperature, relative humidity 90% by 8min, as pile fermentation 14h, turning is primary,
When droplet occurs in tealeaves surface, leaf color becomes yellowish-brown, have vinasse gas or vinegar-pepper smell when, pile fermentation terminates, will be wet after tealeaves
It places into rolling machine gently to press and secondary rubs 6min.
(4) it dries: the tealeaves after pile fermentation will be rubbed and be put into dryer, dry 50min at a temperature of 110 DEG C, is i.e. system half
Finished product.
(5) high temperature steams: semi-finished product being carried out assorted, the tealeaves after assorted is put into steam oven and steams 20min.
(6) drying chamber ferments: the tealeaves after steaming being built pressing formation by hand, then being placed on temperature is 33 DEG C, relative humidity
It ferments 6 days in 90% fermenting cellar.
(7) it dries Titian: the tealeaves after fermentation is put into dryer, 25min is dried at a temperature of 120 DEG C, take out cool
After putting 30min, then tealeaves is put into and is baked in fragrance extracting machine, baked Titian 20min in 80 DEG C of temperature, obtain finished product.
(8) it packs outbound: finished tea is packaged outbound.
The technical principle of the invention is described above in combination with a specific embodiment.These descriptions are intended merely to explain of the invention
Principle, and shall not be construed in any way as a limitation of the scope of protection of the invention.Based on the explanation herein, the technology of this field
Personnel can associate with other specific embodiments of the invention without creative labor, these modes are fallen within
Within protection scope of the present invention.
Claims (7)
1. a kind of wild dark green tea preparation method, it is characterised in that following steps:
(1) booth blueness wither: by picking it is fresh can uniformly be spread with wild tender tealeaves by the thickness of 15 ~ 20cm it is enterprising in frame for spreading fresh tea leaf
Row booth is green, and then tealeaves is put into deteriorating machine and is withered；
(2) it finishes: the tealeaves after withering being put into green-keeping machine, is finished at a set temperature；
(3) rub pile fermentation: when the tealeaves after finishing is cooled to 45 ~ 50 DEG C, be put into rolling machine quick weight rub 6 for the first time ~
Then tealeaves is deposited in pile fermentation in fermenting cellar by 8min, place into rolling machine gently to press tealeaves after pile fermentation and secondary rub 4
~6min；
(4) it dries: the tealeaves after pile fermentation will be rubbed and be put into dryer, dried at a set temperature, be semi-finished product processed after drying；
(5) high temperature steams: semi-finished product being carried out assorted, the tealeaves after assorted is put into steam oven and steams 15 ~ 20min；
(6) drying chamber ferments: the tealeaves after steaming being built pressing formation by hand, then is placed in fermenting cellar and ferments；
(7) dry Titian: the tealeaves after fermentation be put into dryer 20 ~ 25min of drying, take out it is cool put 20 ~ 30min after, then
Tealeaves is put into bake and bakes 10 ~ 20min of Titian in fragrance extracting machine, obtains finished product；
(8) it packs outbound: finished tea is packaged outbound.
2. a kind of wild dark green tea preparation method according to claim 1, it is characterised in that described in step (1) booth blueness be
Implement in 20 ~ 23 DEG C of aeration-drying environment, and spreads out the green time as 5 ~ 8h；The temperature withered is 32 ~ 36 DEG C, is withered
Time be 3 ~ 4h.
3. a kind of wild dark green tea preparation method according to claim 1, it is characterised in that when finishing described in step (2)
Temperature is 180 ~ 200 DEG C, and fixation time is 2 ~ 4min.
4. a kind of wild dark green tea preparation method according to claim 1, it is characterised in that the hair of pile fermentation described in step (3)
Ferment room temperature is 25 ~ 28 DEG C, relative humidity is 80 ~ 90%, and turning is primary as 12 ~ 14h of pile fermentation, when tealeaves surface occurs
Droplet, leaf color become yellowish-brown, and when having vinasse gas or vinegar-pepper smell, pile fermentation is completed.
5. a kind of wild dark green tea preparation method according to claim 1, it is characterised in that the temperature of drying described in step (4)
Degree is 100 ~ 110 DEG C, and the time of drying is 40 ~ 50min.
6. a kind of wild dark green tea preparation method according to claim 1, it is characterised in that the hair of fermentation described in step (6)
Ferment room temperature is 30 ~ 33 DEG C, relative humidity 80 ~ 90%, and fermentation time is 4 ~ 6 days.
7. a kind of wild dark green tea preparation method according to claim 1, it is characterised in that the temperature of drying described in step (7)
Degree is 110 ~ 120 DEG C, and the temperature of the Titian is 70 ~ 80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910287414.XA CN110037132A (en) | 2019-04-11 | 2019-04-11 | A kind of wild dark green tea preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910287414.XA CN110037132A (en) | 2019-04-11 | 2019-04-11 | A kind of wild dark green tea preparation method |
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| CN110037132A true CN110037132A (en) | 2019-07-23 |
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| CN201910287414.XA Pending CN110037132A (en) | 2019-04-11 | 2019-04-11 | A kind of wild dark green tea preparation method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262919A (en) * | 2013-06-17 | 2013-08-28 | 湖南省茶叶研究所 | Processing method for improving quality of Tianjian raw dark green tea |
| CN106135480A (en) * | 2015-04-15 | 2016-11-23 | 安徽天方茶业（集团）有限公司 | A kind of preparation method of postfermented tea |
| CN106615275A (en) * | 2016-12-07 | 2017-05-10 | 班蔚征 | Processing method for black tea |
| CN109329497A (en) * | 2018-11-28 | 2019-02-15 | 安化云台山八角茶业有限公司 | The preparation method of arrogance Fu-brick tea |
-
2019
- 2019-04-11 CN CN201910287414.XA patent/CN110037132A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262919A (en) * | 2013-06-17 | 2013-08-28 | 湖南省茶叶研究所 | Processing method for improving quality of Tianjian raw dark green tea |
| CN106135480A (en) * | 2015-04-15 | 2016-11-23 | 安徽天方茶业（集团）有限公司 | A kind of preparation method of postfermented tea |
| CN106615275A (en) * | 2016-12-07 | 2017-05-10 | 班蔚征 | Processing method for black tea |
| CN109329497A (en) * | 2018-11-28 | 2019-02-15 | 安化云台山八角茶业有限公司 | The preparation method of arrogance Fu-brick tea |
Non-Patent Citations (2)
| Title |
|---|
| 宋全林: "《图解普洱茶》", 31 January 2017, 中医古籍出版社 * |
| 黄友谊: "《茶叶微生物产品学》", 31 August 2017, 中国轻工业出版社 * |
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Application publication date: 20190723 |
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