CN110178944A

CN110178944A - A kind of black tea production method

Info

Publication number: CN110178944A
Application number: CN201910436972.8A
Authority: CN
Inventors: 康健
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-05-23
Filing date: 2019-05-23
Publication date: 2019-08-30

Abstract

The present invention relates to black tea manufacture technology fields, in particular a kind of black tea production method, it is dried including picking, it rubs, the step of fermentation and drying, wherein fermentation is carried out in installation for fermenting, fermentation temperature is controlled at 35 ± 5 DEG C, humidity is maintained at 90-95%, fermentation time 1-2 hours, remain Artemisia integrifolia intrinsic fragrance and millet paste, and remain the clean and clear and transparent characteristic of Artemisia integrifolia, and the nutritive value and medical value of Artemisia integrifolia are preferably remained by such production method Artemisia integrifolia black tea, it is easy to control in production using method production tealeaves condition of the invention, save time and space, cost reduces, unique flavor, highly promote.

Description

A kind of black tea production method

Technical field

The present invention relates to black tea manufacture technology field, specially a kind of black tea production method.

Background technique

The chemical reaction centered on tea polyphenols enzymatic oxidation has occurred in black tea in process, in fresh leaf chemistry at Divide and change greatly, tea polyphenols reduce 90% or more, produce the new components such as theaflavin, thearubigin, aroma substance is more obvious than fresh leaf Increase, so black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.China's black tea kind is write the most with Keemun black tea Name is the second largest teas in China, and therefore, the demand to a kind of black tea production method is growing.

Currently there are most of black tea cannot be by the fragrance and tea of black tea raw material during making use Soup is remained there are also the clean and clear transparent characteristic of black tea raw material is excessive, causes the nutritive value and medical value of black tea raw material There is certain loss, therefore, proposes a kind of black tea production method regarding to the issue above.

Summary of the invention

The purpose of the present invention is to provide a kind of black tea production methods, to solve the problems mentioned in the above background technology.

To achieve the above object, the invention provides the following technical scheme:

A kind of black tea production method, comprising the following steps:

Step 1: picking wild Artemisia integrifolia, and tiling is first carried out in the case where keeping room temperature and is spread, fresh tea leaf is carried out It dries, the Duplication of fresh tea leaf is reduced when spreading, thickness is spread and is maintained at 2-5 centimeters, it setting time one hour can be to booth The tealeaves put is stirred, and under the premise of avoiding fresh tea leaf from being overlapped, dries the wild Artemisia integrifolia of different location completely, booth Putting that the time has altogether is 5-8 hours, and until observing that fresh leaf is obviously wilting, feel does not have apparent wetness sensation, Ke Yijin when grasping The operation of row next step；

Step 2: rubbing the fresh leaf after sunning, and wilting fresh leaf is thrown in rolling machine, time of kneading setting It is 60-90 minutes, and until operator is using visually observing, the visible most of fresh leaf of naked eyes is crispaturaed into strips, and closing is rubbed Twister takes out the tealeaves after rubbing processing；

Step 3: fermenting to the strip tealeaves after rubbing, and the tealeaves tiling of taking-up rubbed is spread and is being fermented It on container, is sent into installation for fermenting and ferments, the fermentation temperature of installation for fermenting is controlled at 35 ± 5 DEG C, and humidity is maintained at 90- 95%, fermentation time 1-2 hours, the tealeaves of processing is taken out after the completion of fermentation work；

Step 4: drying and processing is carried out to the tealeaves after fermentation, tealeaves is upside down in frying apparatus, first frying temperature Control at 110-120 DEG C, make tealeaves 110-120 DEG C at a temperature of carry out lower stir-frying, be down to 20-25% to water content of tea Afterwards, it then controls temperature and cools the temperature to 85-95 DEG C, slow down and movement is stirred to tealeaves, until being observed visually the tealeaves of processing There is obvious drying, the tealeaves after taking out a small amount of frying has a little powder to occur, obtains black tea finished product with hand rubbing tealeaves discovery. Compared with prior art, the beneficial effects of the present invention are:

In the present invention, use the wild Artemisia integrifolia of river bank for raw material, and by high-temperature fixation, frying, rub, Titian, It the techniques such as selects, be formed, ferment and dry to be refined, as pure natural infusing potable, integral product is remained at bronzing Artemisia integrifolia intrinsic fragrance and millet paste, and the clean and clear and transparent characteristic of Artemisia integrifolia is remained, pass through such production method Artemisia integrifolia Black tea preferably remains the nutritive value and medical value of Artemisia integrifolia.

Specific embodiment

Embodiment 1:

A kind of black tea production method, comprising the following steps:

Step 1: picking wild Artemisia integrifolia, and tiling is first carried out in the case where keeping room temperature and is spread, fresh tea leaf is carried out It dries, the Duplication of fresh tea leaf is reduced when spreading, spread thickness and be maintained at 2 centimeters, setting time one hour can be to spreading Tealeaves stirred, avoid fresh tea leaf be overlapped under the premise of, make different location wild Artemisia integrifolia dry completely, spread It is 5 hours that time, which has altogether, and until observing that fresh leaf is obviously wilting, feel does not have apparent wetness sensation when grasping, can be carried out down The operation of one step；

Step 2: rubbing the fresh leaf after sunning, and wilting fresh leaf is thrown in rolling machine, time of kneading setting It is 60 minutes, and until operator is using visually observing, the visible most of fresh leaf of naked eyes is crispaturaed into strips, and rolling machine is closed The tealeaves after processing will be rubbed to take out；

Step 3: fermenting to the strip tealeaves after rubbing, and the tealeaves tiling of taking-up rubbed is spread and is being fermented It on container, is sent into installation for fermenting and ferments, the fermentation temperature control of installation for fermenting is at 30 DEG C, and humidity is maintained at 90%, fermentation Time 1 hour, the tealeaves of processing is taken out after the completion of fermentation work；

Step 4: drying and processing is carried out to the tealeaves after fermentation, tealeaves is upside down in frying apparatus, first frying temperature Control at 110 DEG C, make tealeaves 110 DEG C at a temperature of carry out lower stir-frying, after water content of tea is down to 20%, then control temperature 85 DEG C are cooled the temperature to, slows down and movement is stirred to tealeaves, until the tealeaves for being observed visually processing has obvious drying, is taken out few Tealeaves after measuring frying has a little powder to occur, obtains black tea finished product with hand rubbing tealeaves discovery.

Embodiment 2:

A kind of black tea production method, comprising the following steps:

Step 1: picking wild Artemisia integrifolia, and tiling is first carried out in the case where keeping room temperature and is spread, fresh tea leaf is carried out It dries, the Duplication of fresh tea leaf is reduced when spreading, thickness is spread and is maintained at 3.5 centimeters, it setting time one hour can be to booth The tealeaves put is stirred, and under the premise of avoiding fresh tea leaf from being overlapped, dries the wild Artemisia integrifolia of different location completely, booth Putting that the time has altogether is 6.5 hours, and until observing that fresh leaf is obviously wilting, feel does not have apparent wetness sensation, Ke Yijin when grasping The operation of row next step；

Step 2: rubbing the fresh leaf after sunning, and wilting fresh leaf is thrown in rolling machine, time of kneading setting It is 75 minutes, and until operator is using visually observing, the visible most of fresh leaf of naked eyes is crispaturaed into strips, and rolling machine is closed The tealeaves after processing will be rubbed to take out；

Step 3: fermenting to the strip tealeaves after rubbing, and the tealeaves tiling of taking-up rubbed is spread and is being fermented It on container, is sent into installation for fermenting and ferments, the fermentation temperature control of installation for fermenting is at 35 DEG C, and humidity is maintained at 92.5%, hair The ferment time 1.5 hours, the tealeaves of processing is taken out after the completion of fermentation work；

Step 4: drying and processing is carried out to the tealeaves after fermentation, tealeaves is upside down in frying apparatus, first frying temperature Control at 115 DEG C, make tealeaves 115 DEG C at a temperature of carry out lower stir-frying, after water content of tea is down to 22.5%, then control temperature Degree cools the temperature to 90 DEG C, slows down and stirs movement to tealeaves, until the tealeaves for being observed visually processing has obvious drying, takes out Tealeaves after a small amount of frying has a little powder to occur, obtains black tea finished product with hand rubbing tealeaves discovery.

Embodiment 3:

A kind of black tea production method, comprising the following steps:

Step 1: picking wild Artemisia integrifolia, and tiling is first carried out in the case where keeping room temperature and is spread, fresh tea leaf is carried out It dries, the Duplication of fresh tea leaf is reduced when spreading, spread thickness and be maintained at 5 centimeters, setting time one hour can be to spreading Tealeaves stirred, avoid fresh tea leaf be overlapped under the premise of, make different location wild Artemisia integrifolia dry completely, spread It is 8 hours that time, which has altogether, and until observing that fresh leaf is obviously wilting, feel does not have apparent wetness sensation when grasping, can be carried out down The operation of one step；

Step 2: rubbing the fresh leaf after sunning, and wilting fresh leaf is thrown in rolling machine, time of kneading setting It is 90 minutes, and until operator is using visually observing, the visible most of fresh leaf of naked eyes is crispaturaed into strips, and rolling machine is closed The tealeaves after processing will be rubbed to take out；

Step 3: fermenting to the strip tealeaves after rubbing, and the tealeaves tiling of taking-up rubbed is spread and is being fermented It on container, is sent into installation for fermenting and ferments, the fermentation temperature control of installation for fermenting is at 40 DEG C, and humidity is maintained at 95%, fermentation Time 2 h takes out the tealeaves of processing after the completion of fermentation work；

Step 4: drying and processing is carried out to the tealeaves after fermentation, tealeaves is upside down in frying apparatus, first frying temperature Control at 120 DEG C, make tealeaves 120 DEG C at a temperature of carry out lower stir-frying, after water content of tea is down to 25%, then control temperature 90 DEG C are cooled the temperature to, slows down and movement is stirred to tealeaves, until the tealeaves for being observed visually processing has obvious drying, is taken out few Tealeaves after measuring frying has a little powder to occur, obtains black tea finished product with hand rubbing tealeaves discovery.

It uses the wild Artemisia integrifolia of river bank for raw material in the present invention in summary, and passes through high-temperature fixation, frying, rubs Twirl such as Titian, selects, is formed, ferments and dries at the black tea phase that the black tea that techniques are refined is produced with other production methods Than it is intrinsic to remain Artemisia integrifolia at bronzing as pure natural infusing potable, integral product for wild Artemisia integrifolia black tea in the present invention Fragrance and millet paste, and remain the clean and clear and transparent characteristic of Artemisia integrifolia, it is better by such production method Artemisia integrifolia black tea Remain the nutritive value and medical value of Artemisia integrifolia.

Used herein a specific example illustrates the principle and implementation of the invention, the explanation of above example It is merely used to help understand method and its core concept of the invention.The above is only a preferred embodiment of the present invention, it answers When pointing out due to the finiteness of literal expression, and objectively there is unlimited specific structure, for the common skill of the art For art personnel, without departing from the principle of the present invention, several improvement, retouching or variation can also be made, can also incited somebody to action Above-mentioned technical characteristic is combined in the right way；These improve retouching, variation or combination, or the not improved structure by invention Think and technical solution directly applies to other occasions, is regarded as protection scope of the present invention.

Claims

1. a kind of black tea production method, it is characterised in that: the following steps are included:

Step 1: plucking fresh tea leaf spreads dry at room temperature, spreads with a thickness of 2-5 centimeters, is turned at regular intervals Dynamic, spreading the time is 5-8 hours, and until fresh leaf is obviously wilting, feel does not have apparent wetness sensation when grasping；

Step 2: it rubs: wilting fresh leaf is thrown in rolling machine, rub 60-90 minutes, or until the visible big portion of naked eyes Point fresh leaf is crispaturaed into strips；

Step 3: fermentation: the tea spreading rubbed is placed on round, is sent into installation for fermenting and is fermented, fermentation temperature At 35 ± 5 DEG C, humidity is maintained at 90-95% for control, and fermentation time 1-2 hours；

Step 4: it drying: first stir-fries at 110-120 DEG C, after water content of tea is down to 20-25%, then cools the temperature to 85- 95 DEG C, light and slow to stir, until tealeaves is obviously dried, hand has a little powder to occur when rubbing, and obtains black tea finished product.