CN110731394A - Freshness returning method for aged black tea - Google Patents
Freshness returning method for aged black tea Download PDFInfo
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- CN110731394A CN110731394A CN201911111305.9A CN201911111305A CN110731394A CN 110731394 A CN110731394 A CN 110731394A CN 201911111305 A CN201911111305 A CN 201911111305A CN 110731394 A CN110731394 A CN 110731394A
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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
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Abstract
The invention relates to a freshness returning method of kinds of old black tea, which comprises the following steps of manually spraying a proper amount of water to the old black tea, uniformly humidifying, re-oxidizing and activating polyphenols in the black tea, promoting the generation of deep change, improving the distribution quality of theaflavin and thearubigins, and promoting the conversion of the content of the black tea towards the direction beneficial to the quality improvement, so that the coloring is improved, the fresh and sweet degree of aroma and the mellow taste are improved, the visual and taste of people are well seen, the drinking value and the health care effect of the old black tea are improved.
Description
Technical Field
The invention relates to a freshness returning method of aged black tea, belonging to the technical field of tea reprocessing.
Background
The black tea in China comprises congou black tea, broken black tea and small seed black tea. The quality characteristics are red leaves of the red soup, and the color, the aroma and the taste are formed with similar chemical changes. The preparation process comprises four procedures of withering, rolling, fermenting, drying and the like. The fermentation step is a special step for forming the quality of black tea. The fermentation is that tea leaves are catalyzed by enzyme which takes polyphenol oxidase as a main body, oxygen in the air is utilized, and the polyphenol compounds are promoted to be oxidized and polymerized to generate abundant nutrient substances such as theaflavin, thearubigins and the like by taking proper temperature and humidity as media, so that the quality characteristics of the black tea are formed.
The yield, the export quantity and the consumption of the black tea in the world are all listed as the first of six major tea types, the yield accounts for 75 percent of the total yield, the export consumption accounts for 78 percent, the black tea in the Shangshan city in Wu and Shang province in China is recognized as the nose ancestor of the black tea in the world, the black tea in the world is mainly broken black tea, the black tea in China is mainly congou black tea, the black tea produced by interruption at degrees is not recovered and developed from the 19 th century, the domestic market shows 'black tea heat' in 2005-2012, the situation of continuous increase is kept, relevant reports show that the yield of the black tea in the whole country in 2016 reaches 21.8 ten thousand tons, accounts for 9.06 percent of the total yield of the tea in the whole country, the yield is increased by 91.82 compared with 2011, the black tea is the largest tea type except the green tea and the black tea in the six major tea type in China, the yield of the black tea in China is continuously increased year.
The black tea can be stored under the good conditions of low temperature, light resistance and moisture resistance, and can also show slight non-enzymatic oxidation, and is influenced by moisture absorption in different degrees, the quality develops towards the quality in two directions along with the increase of the storage time and the increase of the age limit, but the quality defect of the aged black tea counteracts the advantage of quality evolution, the tea taste turns to more mellow and sweet due to the non-enzymatic oxidation effect in the aspect of , the tea is softer and smoother, the tea water also turns to deeper red, the tea is more resistant to soaking, the nutrient substances and functional components in the tea are more easily absorbed and utilized by human bodies, and the tea freshness is reduced, the appearance is colored dark, the tea loses freshness and generates the peculiar smell due to the adverse effect of moisture absorption in the aspect of .
The existing process for re-roasting old black tea can prevent the product from absorbing moisture and mildew, and is beneficial to continuous storage. But the freshness can not be revived, and the re-baking causes dark coloring and sour tea taste, thus reducing the economic value of the product to a greater extent.
Disclosure of Invention
The invention provides a freshness returning method for kinds of aged black tea, and the aged black tea returned by the method can recover and improve the product quality and economic value, thereby increasing the sales volume of the aged black tea.
freshness recovery method of aged black tea comprises the following steps of uniformly spraying water with the temperature of 20-30 ℃ on aged black tea in a cloudy or sunny day at the temperature of 5-35 ℃, wherein the mass ratio of the aged black tea to the water is 100: 6-8, stacking for 4-5 hours with the stacking thickness of 50-60 cm, and baking, wherein the baking comprises the following steps of sequentially:
① is baked at 110-130 deg.C for 0.7-1 hr,
② baking at 75-85 deg.C for 2-3 hr,
③ baking at 85-95 deg.C for 1.5-2 hr.
The principle of the invention is as follows:
A method for refreshing old black tea includes such steps as artificially spraying water to old black tea, uniformly moistening, baking at proper temp, oxidizing again to activate polyphenols in black tea, improving the distribution quality of theaflavin and thearubigins, and promoting the change of black tea contents in order to improve color, fragrance and taste.
The amount of moisturizing and water spraying is determined according to the water content and the storage life of the aged black tea. Calculated according to the tea amount, the water spraying amount standard is controlled to be 6-8%, and the water content of the humidified tea is controlled to be 13-15%. The original water content of the aged black tea is high, and the humidifying water spraying amount is controlled to be low; the storage life is long, and the water spraying amount adopts a high standard. Otherwise, the reverse is true. The water content is too little, which is not favorable for uniform water penetration and influences the activation of the polyphenols; excessive water will affect the firmness and color of the tea.
During baking, high temperature is adopted firstly, so that moisture can be removed as soon as possible, the old taste is diffused, the strip shape is fixed, the color and luster are kept, and then the low temperature and medium temperature stages are carried out, so that the quality can be effectively evolved, and the product can meet the requirements of color, aroma and taste.
After the aged black tea is moisturized, excessive water is rapidly evaporated at high temperature to take away or remove harmful substances such as aged peculiar smell and the like, proper water is also required to be left to promote the thermochemical reaction under water participation, and the colored, fragrant and fragrant substances are recombined and regulated and cultured again, so that excessive and rapid loss of the water is required to be retarded, the baking time is prolonged by low temperature so as to improve the thermal change effect.
The moisture content in black tea affects the concentration of various polyphenol substance combinations, the promotion and influence of different concentrations on various content component changes are not , the aged black tea introduces moisture through humidification, the polyphenol substances are recombined, the physical change is changed into chemical change, and the temperature rise of later baking aggravates complex physical and chemical changes, so that the quality is changed.
, the water is tap water or purified water meeting the national standards of safe and sanitary drinking water.
, when the aged black tea needs to be blended with new tea, a blending and standing step is added between step ② and step ③, wherein the aged black tea obtained by baking in step ② is mixed with the new tea of the current year and stands for more than 24 hours, and then step ③ is carried out, and the mass percentage of the aged black tea in the blended tea is less than or equal to 45%.
, the blended old black tea and the current new tea belong to the same grade tea, compared with the prior art, the invention has the advantages that the freshness returning method is adopted, the color of the old black tea is changed from dark to fresh, the fragrance freshness and sweetness are enhanced, the miscellaneous gas is eliminated, the taste is strong, the smooth feeling is increased, the liquor color is red, bright and transparent, and the leaf bottom is softer and brighter.
The main points are that reduces the irritation and green feeling of a new product, is more beneficial to human body absorption, and improves the health of tea drinking, and secondly, the taste of the taste is fuller, mellower and smoother, thereby improving the satisfaction degree of consumers.
Detailed Description
The invention is further illustrated in below with reference to specific examples:
example 1
In this example, 2013 jinjunmei was treated with freshness-returning treatment as follows:
freshness recovery method of aged black tea comprises the following steps of weighing 400 jin of aged black tea in a cloudy or sunny day at the temperature of 5-20 ℃, uniformly spraying water on the aged black tea, wherein the mass ratio of the aged black tea to the water is 100: 8, stacking for 4 hours with the stacking thickness of 50 cm, and baking at the high temperature of 115 ℃ for 0.7 hour, then baking at the low temperature of 75 ℃ for 3 hours and at the medium temperature of 85 ℃ for 2 hours.
The water is tap water or purified water which meets the national indexes of safe and sanitary drinking water.
Specifically, in the embodiment, a flavor enhancer is adopted during baking, the amount of wet tea spread on each drying disc is less than or equal to 6 jin, a box of the flavor enhancer is not tightly closed in a high-temperature stage, a gap of 5-10 cm is reserved, the baking oven is closed in a low-temperature stage and a medium-temperature stage, if various types of chain type automatic dryers are adopted, the chain type automatic dryers must be thinly spread to open a slow gear, the high-temperature stage, the low-temperature stage and the medium-temperature stage are required to be sequentially carried out, the temperature control needs to be 10-15 ℃ higher than that of the flavor enhancer, and the baking time can be grasped appropriately.
Example 2
In this example, the mountain and hill seeds in 2015 are processed for freshness recovery as follows:
freshness recovery method of aged black tea comprises the following steps of weighing 1000 jin of aged black tea in a cloudy or sunny day at 10-25 ℃, uniformly spraying water on the aged black tea, wherein the mass ratio of the aged black tea to the water is 100: 6, stacking for 5 hours with the stacking thickness of 60 cm, and sequentially baking at 110 ℃ for 1 hour, at 80 ℃ for 2 hours, and at 90 ℃ for 1.5 hours.
The water is tap water or purified water which meets the national indexes of safe and sanitary drinking water.
Specifically, the method comprises the following steps: in this embodiment, a 20-type chain belt type automatic dryer is adopted for baking, and a slow gear is thinly spread out. The initial drying temperature is 120 ℃, 10 ℃ higher than the high-temperature stage of the aroma raising machine, and then the aroma raising machine is replaced to carry out low-temperature and medium-temperature drying.
Example 3
This example performed the freshness-returning treatment of 2015 kwan-yin red as follows:
freshness recovery method of aged black tea comprises the following steps of weighing 900 jin of aged black tea in a cloudy or sunny day at 25-35 ℃, uniformly spraying water on the aged black tea, wherein the mass ratio of the aged black tea to the water is 100: 7, stacking for 4.5 hours with the stacking thickness of 55 cm, and then sequentially baking at 115 ℃ for 0.8 hour, at 78 ℃ for 2.5 hours and at 87 ℃ for 2 hours.
The water is tap water or purified water which meets the national indexes of safe and sanitary drinking water.
Specifically, the method comprises the following steps: in the baking process of the embodiment, a 20-type chain belt type automatic dryer is adopted, the primary baking temperature is controlled to be 125 ℃, the temperature is increased by 10 ℃ compared with the temperature of 115 ℃ of the aroma raising machine, the primary baking is carried out by opening the quick speed, and then the aroma raising machine is replaced to carry out low-temperature and medium-temperature baking.
The three aged black tea samples before and after freshness return are respectively subjected to test comparison, the appearance of the congou black tea is evaluated according to a tea sensory evaluation method of the national standard GB/T23776 2018, specifically, the appearance of the congou black tea is evaluated according to a method 5, 2, 2, 1, the congou black tea is brewed for 5 minutes by a cylindrical cup according to a method 5, 2, 1, and the liquor color, aroma, taste and leaf bottom of the congou black tea are evaluated according to a method 5, 3, 25% of the appearance, 25% of the aroma, 30% of the taste, 10% of the liquor color and 10% of the leaf bottom of the congou black tea are respectively subjected to percentage scoring to calculate the quality score according to a method 6.
The evaluation results before and after the freshness returning treatment quality of the aged congou black tea are shown in an attached table, namely evaluation conditions before and after the freshness returning treatment quality of the aged congou black tea.
After the test products are evaluated before and after treatment, the quality of the test products is increased by 13.3 percent compared with the quality of the test products before treatment after the Jinjunmei treatment; 13.87 percent of the increasing point of the hill and the hill, and 16.06 percent of the increasing point of the Guanyin red variety. Therefore, the fresh-returning technology can obtain obvious economic benefit, and particularly, the high-aroma type variety is more prominent.
Because congou black tea in the black tea category belongs to the whole fermented tea with the Zhengshan Xiaozhong and the broken black tea, the aged congou black tea is adopted as a test variety, and the aged congou black tea and the aged broken black tea are also suitable for the aged Xiaozhong black tea and the aged broken black tea in the aged black tea.
Example 4
The aged black tea of example 1 was baked at a low temperature of 75 ℃ for 3 hours, mixed with fresh tea of the same year, left to stand for 24 hours or more, and then baked at a medium temperature of 85 ℃ for 2 hours.
Example 5
The aged black tea of example 2 was subjected to low-temperature baking at 80 ℃ for 2 hours, mixed with fresh tea of the same year and left to stand for 24 hours or more, and then baked at 90 ℃ for 1.5 hours.
Example 6
The aged black tea of example 3 was subjected to low temperature baking at 78 ℃ for 2.5 hours, mixed with fresh tea of the same year and left to stand for 24 hours or more, and then baked at 87 ℃ for 2 hours.
TABLE 1 EXAMPLES 1-3 evaluation tables before and after freshness-returning treatment of aged black tea
Table 22013 Nian Junmei and 2019 Nian Junmei before and after combination evaluation table
TABLE 32015 evaluation table before and after the blending of Zhengshan Xiaozhong and Zhengshan Xiaozhong 2019
TABLE 42014 evaluation tables before and after matching of Guanyin Red with 2019 evaluation tables
The above embodiments are merely illustrative of the technical solutions of the present invention, and the present invention is not limited to the above embodiments, and any modifications or alterations according to the principles of the present invention should be within the protection scope of the present invention.
Claims (4)
- The freshness returning method of aged black tea is characterized by comprising the following steps of uniformly spraying water with the temperature of 20-30 ℃ on aged black tea in a cloudy or sunny day at the temperature of 5-35 ℃, wherein the mass ratio of the aged black tea to the water is 100: 6-8, stacking for 4-5 hours with the stacking thickness of 50-60 cm, and baking, wherein the baking comprises the following steps of sequentially:① is baked at 110-130 deg.C for 0.7-1 hr,② baking at 75-85 deg.C for 2-3 hr,③ baking at 85-95 deg.C for 1.5-2 hr.
- 2. The method for refreshing kinds of aged black tea according to claim 1, wherein the water is tap water or purified water meeting the national standards for safe and hygienic drinking water.
- 3. The method for refreshing kinds of old black tea as claimed in claim 1, wherein when the old black tea is blended with fresh tea, a blending and standing step is added between step ② and step ③, wherein the old black tea baked in step ② is mixed with the fresh tea of the current year and is left standing for more than 24 hours, and then the step ③ is carried out, and the mass percentage of the old black tea in the blended tea is less than or equal to 45%.
- 4. The freshness recovery method of kinds of old black tea as claimed in claim 3, wherein the old black tea and the new tea of the same year are of the same grade.
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| CN201911111305.9A CN110731394A (en) | 2019-11-14 | 2019-11-14 | Freshness returning method for aged black tea |
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Citations (7)
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2019
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| CN105076510A (en) * | 2014-05-04 | 2015-11-25 | 新昌县群星实业有限公司 | Green tea re-firing and flavour-distilling technology |
| CN103976109A (en) * | 2014-06-03 | 2014-08-13 | 王挺良 | Preparation method of flavor-maintained and brewing-resistant rubus suavissimus S Lee tea |
| CN104686688A (en) * | 2015-03-20 | 2015-06-10 | 福建安溪历山茶仙茶业有限公司 | Preparation method of Tie-Guanyin tea with aromatic flavor, faint scent and nice color |
| CN105851277A (en) * | 2016-04-15 | 2016-08-17 | 连建设 | Method for producing and processing aged Tie Guanyin tea |
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