CN110403028A - A kind of preparation process of black tea - Google Patents
A kind of preparation process of black tea Download PDFInfo
- Publication number
- CN110403028A CN110403028A CN201910712366.4A CN201910712366A CN110403028A CN 110403028 A CN110403028 A CN 110403028A CN 201910712366 A CN201910712366 A CN 201910712366A CN 110403028 A CN110403028 A CN 110403028A
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- fermentation
- black tea
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- preparation process
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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
-
- 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
-
- 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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- 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
A kind of preparation process of black tea, include the following steps: to pick fresh leaf, naturally it withers, daylight withers, and rubs, fermentation: it is put into black tea fermentation machine fermentation, 40-50 DEG C of temperature setting, humidity setting is fermented 90~93%, was taken out and is poured in dryer pore in sieve at interval of 50~70 minutes, it carries out turning heat dissipation and removes green taste, foul smell, contacted with fresh air and increase oxygen content to accelerate exhaustive oxidation to ferment；It carries out just drying after turning ventilation 2~4 times, total fermentation time 4~5 hours；Just dry；It is cooling；Titian:, carrying out enabling baking in first 50~70 minutes by 88~90 DEG C of temperature, then closes the door and is dried to fragrance concentration, and taking-up when smelling fragrant and sweet band milli perfume is chosen after cooling and picked up, then weed out powder with 12#, entire production process terminates.The black tea finished product fragrance that preparation process of the invention produces is fresh to feel well pure and fresh, and golden yellow bright, the band gold ring of soup look, flavour is pure and sweet, and persistence is strong, and tea residue is in bronze-colored.
Description
[technical field]
The invention belongs to the processing technique field of tealeaves, in particular to a kind of preparation processes of black tea.
[background technique]
Black tea belongs to full fermentation teas, is using the bud-leaf of tea tree as raw material, by the processes such as withering, rubbing, ferment, dry
Process refines.Because its soup look and tea residue are using red as homophony, therefore named black tea.For the person of siping tea, the fragrance of black tea
With flavour important role.
Chinese invention patent 201810066747.5 discloses a kind of black tea preparation method, and wherein fermentation procedure is to rub
Before process, controlled at 25-30 DEG C in fermentation procedure, the activity of enzyme is not strong at this temperature, and is anoxic fermentation.This
The black tea that kind method is prepared is poor to the property taken into account of both fragrance, flavour.
[summary of the invention]
Technical problem to be solved by the present invention lies in providing a kind of preparation process of black tea, the black tea which prepares
Black tea quality is substantially increased, no matter is all obtained from the appearance luster of tealeaves, fragrance, flavour or mouthfeel and resistance to bubble persistence
It is promoted.
The present invention is implemented as follows:
A kind of preparation process of black tea, includes the following steps:
Step 1: picking fresh leaf:
Plucking time is morning 8:00~afternoon 16:00, picks old clump bud bud fresh leaf in fine condition；
Step 2: it withers naturally:
The old clump bud bud fresh leaf airing got off will be adopted on tea hill to wither naturally on water sieve；
Step 3: daylight withers:
The next morning 8:00~10:00 carries out daylight and withers, wait shine fragrant time shift out enter the room in stir airing and reduce phlegm and internal heat
" returning to life from the nether world "；
Step 4: it rubs:
Controllable revolving speed and time are put into water content 55%~75% rubs unit, is not pressurized, revolving speed 30-50
It is gently pressed after rev/min rubbing 10-20 minutes and unloads airing after rubbing 25~35 minutes again and carry out autoxidation on water sieve, 50~70
It unloads after adding light kneadding to twist 40-50 minutes again after minute, is deblocked with hand；
Step 5: fermentation:
It is put into black tea fermentation machine fermentation, 40-50 DEG C of temperature setting, humidity setting is fermented 90~93%, at interval of
It takes out within 50~70 minutes and is poured in dryer pore in sieve, carry out turning heat dissipation and remove green taste, foul smell, contacted with fresh air
Increase oxygen content to accelerate exhaustive oxidation to ferment；It carries out just drying after turning ventilation 2~4 times, total fermentation time 4~5 hours；
Step 6: it just dries:
Just dry temperature be 85~95 DEG C, be dried to eighty per cant it is dry when taking-up；
Step 7: cooling:
After cooling 50~70 minutes, stir, after carry out Titian again；
Step 8: Titian:
It 88~90 DEG C of temperature, carries out enabling baking within first 50~70 minutes, then closes the door and be dried to fragrance concentration, smell fragrant and sweet band milli
It is taken out when fragrant, chooses and pick up after cooling, then weed out powder with 12#, entire production process terminates.
Further, the step 4 is rubbed in process, specific steps are as follows:
Controllable revolving speed and time are put into water content 65% rubs unit, is not pressurized, 40 revs/min of revolving speed are rubbed 15
It is gently pressed after minute and unloads airing after rubbing 30 minutes again and carry out autoxidation on water sieve, after sixty minutes again plus light kneadding twists 45
It unloads after minute, is deblocked with hand.
Further, in the step 5 fermentation, specific steps are as follows:
It is put into black tea fermentation machine fermentation, 45 DEG C of temperature setting, humidity setting is fermented 93%, is taken at interval of 60 minutes
Be poured in dryer pore out in sieve and turn heat dissipation and remove green taste, foul smell, contact with fresh air increase oxygen content from
And exhaustive oxidation is accelerated to ferment；It carries out just drying after turning ventilation 3 times, total fermentation time 4 hours.
The present invention has the advantages that 1, rub process before fermentation procedure, and rub process and be specifically: being first not pressurized
Rotated, then light pressure is rubbed again, after unload airing and carry out autoxidation, then again plus light kneadding twist after unload with hand solution
Block, such mode increase oxygen content.Conventional processes do not have airing, are only once rubbed.2, the temperature of conventional processes and
Humidity follows the beaten track, and belongs to spontaneous fermentation, and the time is long, can be sour, causes bored turbid, the flavour band bitterness of fragrance, tea residue dark red.The present invention
The temperature of fermentation procedure is located at 45 DEG C, at a temperature of this enzyme activity it is most strong, humidity 93%, and in fermentation procedure at interval of
It takes out within 50-70 minutes and turns ventilation 2-4 times, increase oxygen content, belong to aerobic fermentation.3, what preparation process of the invention produced is red
Tea finished product fragrance is fresh to feel well pure and fresh, and golden yellow bright, the band gold ring of soup look, flavour is pure and sweet, and persistence is strong, and tea residue is in bronze-colored.
[specific embodiment]
A kind of preparation process of black tea, characterized by the following steps:
Step 1: picking fresh leaf:
Plucking time is morning 8:00~afternoon 16:00, picks old clump bud bud fresh leaf in fine condition；
Step 2: it withers naturally:
The old clump bud bud fresh leaf airing got off will be adopted on tea hill to wither naturally on water sieve；
Step 3: daylight withers:
The next morning 8:00~10:00 carries out daylight and withers, wait shine fragrant time shift out enter the room in stir airing and reduce phlegm and internal heat
" returning to life from the nether world "；
Step 4: it rubs:
Controllable revolving speed and time are put into water content 65% rubs unit, is not pressurized, 30-50 revs/min of revolving speed is rubbed
Gently pressure (light pressure specific standards are: tealeaves fine rotation can be followed by rubbing unit cover) rubs 30 points again after twisting 10-20 minutes
Airing is unloaded after clock and carries out autoxidation on water sieve, is unloaded after adding light kneadding to twist 45 minutes again after sixty minutes, is deblocked with hand；
Step 5: fermentation:
It is put into black tea fermentation machine fermentation, and 45 DEG C of temperature setting (conventional processes are spontaneous fermentation, 35 DEG C of temperature highest, the time
It is long, can be sour, fragrance is not high), humidity setting is fermented in 93% (conventional processes are 95%, are followed the beaten track), at interval of 60 points
Clock taking-up, which is poured in dryer pore in sieve, turn heat dissipation (traditional thought thinks that such operate can cool down, and causes to ferment
Stop) and green taste, foul smell are removed, it is contacted with fresh air and increases oxygen content to accelerate exhaustive oxidation to ferment；Turn ventilation 2~
It carries out just drying after 4 times, total fermentation time 4~5 hours；
Step 6: it just dries:
Just dry temperature be 93 DEG C, be dried to eighty per cant it is dry when taking-up；
Step 7: cooling:
It is cooling to stir after sixty minutes, after carry out Titian again；
Step 8: Titian:
It 89 DEG C of temperature, carries out enabling baking within first 60 minutes, then closes the door and be dried to fragrance concentration, taken when smelling fragrant and sweet band milli perfume
Out, it chooses and picks up after cooling, then weed out powder with 12#, entire production process terminates.
The present invention has the advantages that 1, rub process before fermentation procedure, and rub process and be specifically: being first not pressurized
Rotated, then light pressure is rubbed again, after unload airing and carry out autoxidation, then again plus light kneadding twist after unload with hand solution
Block, such mode increase oxygen content.Conventional processes do not have airing, are only once rubbed.2, the temperature of conventional processes and
Humidity follows the beaten track, and belongs to spontaneous fermentation, and the time is long, can be sour, causes bored turbid, the flavour band bitterness of fragrance, tea residue dark red.The present invention
The temperature of fermentation procedure is located at 45 DEG C, at a temperature of this enzyme activity it is most strong, humidity 93%, and in fermentation procedure at interval of
It takes out within 50-70 minutes and turns ventilation 2-4 times, increase oxygen content, belong to aerobic fermentation.3, what preparation process of the invention produced is red
Tea finished product fragrance is fresh to feel well pure and fresh, and golden yellow bright, the band gold ring of soup look, flavour is pure and sweet, and persistence is strong, and tea residue is in bronze-colored.
The foregoing is merely preferable implementation use-cases of the invention, are not intended to limit the scope of the present invention.It is all
Within the spirit and principles in the present invention, made any modification, equivalent replacement and improvement etc., should be included in of the invention
Within protection scope.
Claims (3)
1. a kind of preparation process of black tea, characterized by the following steps:
Step 1: picking fresh leaf:
Plucking time is morning 8:00~afternoon 16:00, picks old clump bud bud fresh leaf in fine condition；
Step 2: it withers naturally:
The old clump bud bud fresh leaf airing got off will be adopted on tea hill to wither naturally on water sieve；
Step 3: daylight withers:
The next morning 8:00~10:00 carry out daylight wither, wait shine fragrant time shift out enter the room in stir airing reduce phlegm and internal heat " also
Sun "；
Step 4: it rubs:
Controllable revolving speed and time are put into water content 55%~75% rubs unit, is not pressurized, 30-50 revs/min of revolving speed
It is gently pressed after rubbing 10-20 minutes and unloads airing after rubbing 25~35 minutes again and carry out autoxidation on water sieve, 50~70 minutes
It unloads after adding light kneadding to twist 40-50 minutes again afterwards, is deblocked with hand；
Step 5: fermentation:
It is put into black tea fermentation machine fermentation, 40-50 DEG C of temperature setting, humidity setting is fermented 90~93%, at interval of 50~
It takes out within 70 minutes and is poured in dryer pore in sieve, carry out turning heat dissipation and remove green taste, foul smell, increase is contacted with fresh air
Oxygen content is to accelerate exhaustive oxidation to ferment；It carries out just drying after turning ventilation 2~4 times, total fermentation time 4~5 hours；
Step 6: it just dries:
Just dry temperature be 85~95 DEG C, be dried to eighty per cant it is dry when taking-up；
Step 7: cooling:
After cooling 50~70 minutes, stir, after carry out Titian again；
Step 8: Titian:
It 88~90 DEG C of temperature, carries out enabling baking within first 50~70 minutes, then closes the door and be dried to fragrance concentration, when smelling fragrant and sweet band milli perfume
It takes out, chooses and pick up after cooling, then weed out powder with 12#, entire production process terminates.
2. a kind of preparation process of black tea as described in claim 1, it is characterised in that: the step 4 is rubbed in process, tool
Body step are as follows:
Controllable revolving speed and time are put into water content 65% rubs unit, is not pressurized, 40 revs/min of revolving speed are rubbed 15 minutes
Light pressure unloads airing after rubbing again 30 minutes and carries out autoxidation on water sieve afterwards, adds light kneadding to twist 45 minutes again after sixty minutes
After unload, deblocked with hand.
3. a kind of preparation process of black tea as described in claim 1, it is characterised in that: specific to walk in the step 5 fermentation
Suddenly are as follows:
It is put into black tea fermentation machine fermentation, 45 DEG C of temperature setting, humidity setting is fermented 93%, takes out at interval of 60 minutes
It carries out turning heat dissipation in sieving in dryer pore and removes green taste, foul smell, contacted with fresh air and increase oxygen content to add
Fast exhaustive oxidation fermentation；It carries out just drying after turning ventilation 3 times, total fermentation time 4 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910712366.4A CN110403028A (en) | 2019-08-02 | 2019-08-02 | A kind of preparation process of black tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910712366.4A CN110403028A (en) | 2019-08-02 | 2019-08-02 | A kind of preparation process of black tea |
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| Publication Number | Publication Date |
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| CN110403028A true CN110403028A (en) | 2019-11-05 |
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ID=68365626
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| CN201910712366.4A Pending CN110403028A (en) | 2019-08-02 | 2019-08-02 | A kind of preparation process of black tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112616953A (en) * | 2021-01-06 | 2021-04-09 | 赵燕 | Preparation method of orange-sugar-flavored black tea with flower fragrance |
| CN114128772A (en) * | 2021-12-10 | 2022-03-04 | 平昌县秦巴云顶茶业科技有限公司 | Method for making black tea containing selenium and zinc |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669314A (en) * | 2012-05-29 | 2012-09-19 | 陈春 | Manufacture method of special Tieguanyin tea |
| CN103392849A (en) * | 2013-08-05 | 2013-11-20 | 贵州省湄潭县黔茗茶业有限责任公司 | Huangguanyin black tea processing technology |
| CN107788141A (en) * | 2017-08-10 | 2018-03-13 | 保山古道春茶业有限公司 | A kind of preparation method of Yunnan black tea kung fu tea |
| CN109874883A (en) * | 2019-04-09 | 2019-06-14 | 重庆市农业科学院 | A kind of temperature-variable fermentation congou tea and its processing method |
| CN110012951A (en) * | 2019-05-31 | 2019-07-16 | 贵州茗香茶业发展有限公司 | A kind of gold bud flowers and fruits pekoe processing method |
-
2019
- 2019-08-02 CN CN201910712366.4A patent/CN110403028A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669314A (en) * | 2012-05-29 | 2012-09-19 | 陈春 | Manufacture method of special Tieguanyin tea |
| CN103392849A (en) * | 2013-08-05 | 2013-11-20 | 贵州省湄潭县黔茗茶业有限责任公司 | Huangguanyin black tea processing technology |
| CN107788141A (en) * | 2017-08-10 | 2018-03-13 | 保山古道春茶业有限公司 | A kind of preparation method of Yunnan black tea kung fu tea |
| CN109874883A (en) * | 2019-04-09 | 2019-06-14 | 重庆市农业科学院 | A kind of temperature-variable fermentation congou tea and its processing method |
| CN110012951A (en) * | 2019-05-31 | 2019-07-16 | 贵州茗香茶业发展有限公司 | A kind of gold bud flowers and fruits pekoe processing method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112616953A (en) * | 2021-01-06 | 2021-04-09 | 赵燕 | Preparation method of orange-sugar-flavored black tea with flower fragrance |
| CN114128772A (en) * | 2021-12-10 | 2022-03-04 | 平昌县秦巴云顶茶业科技有限公司 | Method for making black tea containing selenium and zinc |
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Application publication date: 20191105 |
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