CN110973300A

CN110973300A - Processing method of golden kwan-yin high-aroma innovative black tea

Info

Publication number: CN110973300A
Application number: CN201911371950.4A
Authority: CN
Inventors: 刘敏; 王润贤; 周天天; 葛晋纲; 张红梅
Original assignee: Jiangsu Polytechnic College of Agriculture and Forestry
Current assignee: Jiangsu Polytechnic College of Agriculture and Forestry
Priority date: 2019-12-27
Filing date: 2019-12-27
Publication date: 2020-04-10

Abstract

The invention discloses a processing method of golden kwan-yin high-aroma black tea, and belongs to the technical field of tea processing. The oolong tea freezing green-making process and the black tea withering process are combined, the black tea is baked by full fire by using the novel charcoal baking aroma raising machine, the baking temperature of the black tea can be better controlled, and aroma substances such as black tea glycosidase, pectic substance and the like are greatly excited, so that the prepared black tea has strong aroma and sweet taste.

Description

Processing method of golden kwan-yin high-aroma innovative black tea

Technical Field

The invention belongs to the technical field of tea processing, and particularly relates to a processing method of golden kwan-yin black tea.

Background

Black tea is a fully fermented tea, one of six tea types in China. The production places of the black tea mainly comprise China, Srilanka, India, Kenya and the like. The basic preparation process of the black tea comprises withering, rolling, fermenting and drying, wherein the fermenting is a key process for preparing the black tea. The fermentation refers to the oxidation of tea leaves in the air, the fermentation action reduces tea polyphenol and tannin in the tea leaves, new components such as theaflavin and thearubigin and aromatic substances such as alcohols, aldehydes, ketones and esters are generated, and the fermentation is also a key step for forming the quality characteristics of the red tea 'red soup and red leaves'.

The evaluation of the refined black tea mainly uses five factors (appearance, liquor color, taste, aroma and leaf bottom), wherein the taste and aroma account for the main part. The aroma is one of important indexes for sensory evaluation of tea, is often important for drinkers or consumers, and is often used as an index for grading the quality of black tea. Although the content of aromatic substances in the black tea is only 0.01-0.03%, the types of the aromatic substances are various, and the number of the detected aromatic substances of the black tea is as many as 400. The aroma type of black tea comprises flower and fruit aroma such as keemun black tea, orange sugar aroma such as golden white dew, pine aroma such as Zhengshan Xiaozhong and the like, the difference of the aroma type is mainly influenced by the content, the type, the proportion and the strength factor of aromatic substances, and the black tea with special aroma types such as musk, insect aroma and the like is less.

The golden Guanyin, Minicaceae No. 1, 1978-. According to the preparation method, the traditional oolong variety Jinguanyin (Liyang planting) is used for preparing black tea by using a black tea process, so that the collision between the oolong variety and the black tea process is realized, the high-fragrance type Jinguanyin black tea is suitable for being prepared, different requirements of market crowds on tea are met, the tea products are enriched, and a certain foundation is laid for promoting the sustainable development of Jiangsu tea industry.

Disclosure of Invention

The purpose of the invention is as follows: according to the invention, the oolong tea variety Jinguanyin is used as a raw material, and the green making process and the freezing withering process of the oolong tea are combined and applied to the withering of the black tea to prepare the Jinguanyin black tea with special fragrance, so that the problem of high-fragrance black tea lacking in the market is solved, and the tea variety in the market is enriched.

The technical scheme is as follows: in order to solve the technical problems, the invention adopts the following technical scheme:

a processing method of golden kwan-yin black tea comprises the following steps:

(1) picking fresh leaves: picking a first bud, a second bud and a third leaf of the golden kwan-yin variety;

(2) and (3) screening and drying in the sun: spreading the tea leaves thinly (without overlapping the leaves), and placing the tea leaves outdoors for sunning for 2 hours, and slightly turning over for 1 time per hour;

(3) performing green-making: transporting the tea leaves back from the outside, placing the tea leaves on a water sieve frame, placing the tea leaves in an air-conditioning room, setting the temperature to be 20 ℃ (refrigerating), touching the tea leaves for 3 times every 3 hours, and slightly and uniformly standing the tea leaves after each touching of the tea leaves is finished (note: ten million tea leaves are not pinched during touching of the tea leaves, and the tea leaves are slightly taken and placed); after the tea leaves are touched for 2 times, combining 2 water sieves into 1 water sieve in time, shaking the tea leaves every 2 hours, shaking the tea leaves for 20 times each time, and gathering the tea leaves into an inverted-nest shape (aiming at gathering water vapor and preventing fragrance from losing too fast); shaking for 3 times, and mixing the tea leaves on a water sieve; the whole green-making time is about 10 hours;

(4) withering: finally, placing the tea leaves in an indoor withering trough, spreading the tea leaves to a thickness of about 3-4 cm, standing and withering for about 3 hours, if the temperature is low, carrying out hot air withering, and turning off the hot air for 10 minutes every 1 hour;

(5) rolling: shaping the tea by using 2 35 types of rolling machines (a sharp-mouth 12-bone copper base plate and a flat-mouth 12-bone stainless steel base plate), mastering the principle of light-heavy-light, kneading the tea in the air for 40 minutes, gradually pressurizing and rolling the tea for 20 minutes, lightly kneading the tea for 10 minutes, pressurizing and rolling the tea for 10 minutes, releasing pressure and rolling the tea for 10 minutes, pressurizing and rolling the tea for 5 minutes, releasing pressure and rolling the tea for 10 minutes, and discharging water to form the tea;

(6) fermentation: quickly deblocking the rolled tea leaves, spreading on a fermentation sieve, and fermenting in a fermentation machine for 4 hr at 30 deg.C and 95% relative humidity, while turning for 2-3 times according to the condition.

(7) Gross fire: the tea leaves are evenly spread to a thickness of about 0.5 cm and are baked for 30 minutes at 120 ℃. Attention is paid to the fact that moisture in the tea leaves is dissipated more in the early stage in the drying process, so that the aroma raising machine is not required to be closed in the early stage, and the gaps are reserved for moisture dissipation. The water and air condition is sensed by the heels, and if the water and air loss is proper, the fragrance extracting machine is closed.

(8) Spreading for cooling.

(9) And (3) full fire: the method comprises the steps of fully exciting aroma components such as glycosidase, pectic substance and the like of the tea by using a charcoal baking aroma raising machine and a unique infrared generator, and baking the spread and cooled tea on the charcoal baking aroma raising machine for about 3 hours at the temperature of 80 ℃ until the moisture content of the tea is about 5 percent.

Has the advantages that:

the golden kwan-yin black tea obtained by the invention has the advantages of red and bright liquor color, obvious phenomenon of cloudiness after cooling, high and long aroma, mellow and thick aftertaste, red and uniform leaf bottom, lasting bubble resistance and obvious golden kwan-yin variety aroma. The processing technology of the invention has the following advantages:

(1) the withering process is innovative: the oolong tea freezing green-making process is combined with the black tea withering process for the first time;

(2) the rolling process is innovative: aiming at the common rolling machines in the market at present, the rolling equipment is screened out to be more suitable for processing black tea by golden Guanyin varieties.

(3) The foot fire process is innovative: the novel charcoal baking aroma raising machine is used for baking black tea with full fire for the first time, the baking technology combines the traditional charcoal fire baking with the modern infrared generator, the baking temperature of the black tea can be better controlled, and a large amount of aroma substances such as black tea glycosidase, pectic substance and the like are excited, so that the prepared black tea has strong aroma and sweet taste;

(4) variety innovation: the technology applies the autumn golden kwan-yin, increases the comprehensive utilization rate of Jiangsu summer and autumn tea, and enriches the market tea; providing a development path for the green development of the tea in Jiangsu province;

(5) the quality is innovative: compared with the traditional black tea, the black tea prepared by the process has the advantages of uniform raw materials, novel variety, innovative processing process and unique musk fragrance.

(6) The process has strong reproducibility: the black tea prepared by the process of the invention according to the parameters of the method has excellent quality.

Drawings

Figure 1 dried tea sample.

Fig. 2 tea soup.

Detailed Description

The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as detailed in the claims.

Firstly, experimental design treatment: a total of 9 treatments were designed for this trial, with treatments 1, 3, 5 and 7; treatments 2, 4, 6 and 8 were studied for the application of kneaders of different materials and models in black tea processing; the treatment 1 and the treatment 2 are to study the black tea processing technology by aiming at different fragrance extractors; the processing details are as follows:

treatment 1: the production process comprises the following steps of (1) cooling and drying, indoor natural withering, rolling (a 50-type flat cover type 12-bone flat-bottom stainless steel chassis rolling machine), fermenting, primary drying, spreading and cooling, and re-drying (a common fragrance extracting machine);

and (3) treatment 2: the method comprises the following steps of (1) cooling and drying, indoor natural withering, rolling (a 50-type flat cover type 12-bone flat-bottom stainless steel chassis rolling machine), fermenting, primary drying, spreading and cooling, and re-drying (a carbon baking and fragrance extracting machine);

and (3) treatment: airing, naturally withering indoors, rolling (a 50-type flat cover type 12-bone flat-bottom copper chassis rolling machine), fermenting, primarily drying, spreading for cooling, and re-drying (a common fragrance extracting machine);

and (4) treatment: the production process comprises the following steps of (1) cooling and airing, indoor natural withering, rolling (a 50-type flat cover type 12-bone flat-bottom copper chassis rolling machine), fermenting, primary drying, spreading and cooling, and re-drying (a charcoal baking and fragrance extracting machine);

and (4) treatment 5: cooling and drying in the sun, naturally withering indoors, rolling (a 50-type sharp-mouth 12-bone stainless steel chassis rolling machine), fermenting, primarily drying, spreading and cooling, and re-drying (a common fragrance extracting machine);

and (6) treatment: cooling and airing, naturally withering indoors, rolling (a 50-type sharp-mouth 12-bone stainless steel chassis rolling machine), fermenting, primarily drying, spreading and cooling, and re-drying (a charcoal baking and fragrance extracting machine);

and (7) treatment: cooling and airing, naturally withering indoors, rolling (a 50-type sharp-mouth 12-bone copper chassis rolling machine), fermenting, primarily drying, spreading and cooling, and re-drying (a common fragrance extracting machine);

and (4) treatment 8: cooling and airing, naturally withering indoors, rolling (a 50-type sharp-mouth 12-bone copper chassis rolling machine), fermenting, primarily drying, spreading and cooling, and re-drying (a charcoal baking and fragrance extracting machine);

and (4) treatment: screening the optimal results in 8 treatments, and combining the refrigeration green-making and green-touching processes.

Secondly, processing detailed steps

1. Picking fresh leaves: picking a first bud, a second bud and a third leaf of the golden kwan-yin variety;

2. and (3) screening and drying in the sun: spreading the tea leaves thinly (without overlapping the leaves), and placing the tea leaves outdoors for sunning for 2 hours, and slightly turning over for 1 time per hour;

3. performing green-making: transporting the tea leaves back from the outside, placing the tea leaves on a water sieve frame, placing the tea leaves in an air-conditioning room, setting the temperature to be 20 ℃ (refrigerating), touching the tea leaves for 3 times every 3 hours, and slightly and uniformly standing the tea leaves after each touching of the tea leaves is finished (note: ten million tea leaves are not pinched during touching of the tea leaves, and the tea leaves are slightly taken and placed); after the tea leaves are touched for 2 times, combining 2 water sieves into 1 water sieve in time, shaking the tea leaves every 2 hours, shaking the tea leaves for 20 times each time, and gathering the tea leaves into an inverted-nest shape (aiming at gathering water vapor and preventing fragrance from losing too fast); shaking for 3 times, and mixing the tea leaves on a water sieve; the total green-making time is about 10 hours.

4. Withering: and finally, placing the tea leaves in an indoor withering trough, spreading the tea leaves to a thickness of about 3-4 cm, and standing and withering the tea leaves for about 3 hours. If the temperature is low, the hot air withering can be carried out, and the hot air is turned off every 1 hour for 10 minutes.

5. Rolling: shaping the tea by using a 50-type rolling machine (a copper chassis, a pointed lump type and a high gear), and grasping the principle of 'light-heavy-light', firstly kneading the tea in the air for 40 minutes, gradually pressurizing and rolling the tea for 20 minutes, then slightly kneading the tea for 10 minutes, then pressurizing and rolling the tea for 10 minutes, releasing pressure and rolling the tea for 10 minutes, then pressurizing and rolling the tea for 5 minutes, releasing pressure and rolling the tea for 10 minutes, and finally discharging water and shaping the tea.

6. Fermentation: quickly deblocking the rolled tea leaves, spreading on a fermentation sieve, and fermenting in a fermentation machine for 4 hr at 30 deg.C and 95% relative humidity, while turning for 2-3 times according to the condition.

7. Gross fire: the tea leaves are evenly spread to a thickness of about 0.5 cm and are baked for 30 minutes at 120 ℃. Attention is paid to the fact that moisture in the tea leaves is dissipated more in the early stage in the drying process, so that the aroma raising machine is not required to be closed in the early stage, and the gaps are reserved for moisture dissipation. The water and air condition is sensed by the heels, and if the water and air loss is proper, the fragrance extracting machine is closed.

8. Spreading for cooling.

9. And (3) full fire: the novel charcoal baking aroma raising machine is used, a unique infrared generator is adopted, aroma components of tea such as glycosidase, pectic substance and the like are fully excited, and the spread and cooled tea is placed on the charcoal baking aroma raising machine to be baked for about 3 hours at the temperature of 80 ℃ until the moisture content of the tea is about 5 percent.

Thirdly, result processing

1. And (6) sensory evaluation. Tea samples were evaluated by 3 professional tea evaluators according to the tea sensory evaluation method GB/T23776-2018.

2. And (3) content substance determination: the content of the tea polyphenol, the caffeine and the amino acid content are determined according to the national standard method.

Fourth, result analysis

1. The tea leaf evaluation requires that an expert carries out evaluation on tea leaves, and selects a common black tea tertiary sample as a reference sample (number 10), wherein the evaluation result is shown in table 1, the evaluation result of the tea sample obtained by processing 8 is 90, and the evaluation result is the highest score in all processing. The best conventional technology suitable for preparing the golden kwan-yin black tea is obtained by processing 8 (airing, withering in a withering groove, rolling (a 50-type sharp-mouth 12-bone copper chassis rolling machine), fermenting, primarily drying, spreading for cooling, and re-drying (a carbon baking aroma extracting machine)); on the basis of obtaining the best conventional manufacturing process of the golden kwan-yin black tea, the green making process and the green touching process of the oolong are combined, the processing is carried out for 9, the black tea prepared by the processing for 9 is thin and tight in cord, black and oily, fragrant (musk) in variety is shown, flowery scent is long and lasting in fragrance, the liquor color is red and bright, the taste is fine, mellow and fresh, the leaf bottom is fine, tender and germinated, the red color is bright, and the final score is 95 minutes, so that the golden kwan-yin high-fragrance black tea is created. The evaluation results are shown in table 1:

TABLE 1 sensory evaluation of differently treated Black teas

Note: evaluation method and evaluation score reference GB/T23776-

2. The main contents of fresh and dry black tea leaves (tea polyphenol, thearubigin, theaflavin, theabrownin amino acid and caffeine) are measured, wherein (1) the contents of amino acid and soluble sugar (fresh and sweet flavor development substances) are respectively increased by 31.8 percent and 32.8 percent, and the contents of caffeine and tea polyphenol (bitter and astringent flavor development substances) are respectively reduced by 29.2 percent and 29.43 percent; the contents of theaflavin and thearubigin which are compounds beneficial to the formation of the tea soup color are respectively increased by 59.18% and 18.51%, and the content of adverse factor theabrownin is reduced by 57.7%; the sensory evaluation score of the high-aroma black tea is 95 points, which is better than that of the reference sample which is 91 points. The measurement results are shown in tables 2 and 3.

TABLE 2 comparison of the content of substances/% of differently treated Black teas

TABLE 3 comparison of the content of theaflavins, thearubigins and theabrownins/%, of the different treatments

The invention is characterized in that in the process of making black tea: the freezing green-making green-touching process and the withering process of the oolong are combined, so that the aroma of tea varieties can be fully highlighted, and the high-aroma black tea is made; compared with the traditional black tea, the content of amino acid and soluble sugar (fresh and sweet flavor substances) is respectively increased by 31.8 percent and 32.8 percent, and the content of caffeine and tea polyphenol (bitter and astringent flavor substances) is respectively reduced by 29.2 percent and 29.43 percent; the contents of theaflavin and thearubigin which are compounds beneficial to the formation of the tea soup color are respectively increased by 59.18% and 18.51%, and the content of adverse factor theabrownin is reduced by 57.7%; the sensory evaluation score of the high-aroma black tea is 95 points, which is better than that of the reference sample which is 91 points.

The invention compares the leaf rolling condition of a sharp-nose copper chassis 35 type rolling machine with a flat-disk stainless steel chassis, and screens out the rolling machine types suitable for the processing of golden kwan black tea: a tip type 12-bone copper chassis 35/50 type rolling machine (the model is changed according to the amount of fresh leaves processed each time).

In the full fire processing part of the black tea, a novel infrared charcoal baking aroma raising machine and a conventional tea aroma raising machine are compared in the process, and full fire equipment and parameters suitable for manufacturing the golden kwan black tea are screened.

The black tea manufactured by the invention is subjected to reference evaluation with a Qimen black tea primary sample which is one of three high-aroma black teas in the world, and the comprehensive product of the black tea is found to be good with Qimen black tea primary samples, and has the advantages of tight and black rope, high-color aroma, flower fragrance, lasting and long-lasting effect, red and bright soup color, fine and smooth taste, mellow and fresh taste, fine, tender and germinated leaf bottom and red and bright.

Claims

1. A processing method of golden Guanyin black tea is characterized by comprising the following steps:

(1) picking one-bud, two-leaf and three-leaf golden kwan-yin varieties of the Li Yang tea field;

(2) and (3) screening and drying in the sun: spreading the tea leaves, and placing the tea leaves outdoors for sunning;

(3) performing green-making: placing the tea leaves on a water sieve frame, setting the environmental temperature to be 20 ℃, touching the tea leaves for 3 times every 3 hours, and uniformly spreading and standing after touching the tea leaves for each time; after the tea leaves are touched for 2 times, combining 2 water sieves into 1 water sieve, shaking the tea leaves every 2 hours, shaking the tea leaves for 20 times, and gathering the tea leaves into an inverted-steamed corn bread shape; shaking for 3 times, and mixing the tea leaves on a water sieve;

(4) withering: placing the tea leaves in an indoor withering trough, spreading, and then standing for withering;

(5) rolling: shaping tea leaves by using a rolling machine, air-kneading for 40 minutes, gradually pressurizing and rolling for 20 minutes, lightly kneading for 10 minutes, pressurizing and rolling for 10 minutes, releasing pressure and rolling for 10 minutes, pressurizing and rolling for 5 minutes, releasing pressure and rolling for 10 minutes, and discharging water from the tea leaves for shaping;

(6) fermentation: rapidly deblocking the rolled tea leaves, flatly paving the tea leaves on a fermentation sieve, putting the tea leaves in a fermentation machine for fermentation for 4 hours, and turning over for 2-3 times during the fermentation period;

(7) gross fire: uniformly spreading the tea leaves in a fragrance extracting machine, and drying for 30 minutes at 120 ℃;

(8) spreading for cooling;

(9) and (3) full fire: and (3) baking the spread and cooled tea leaves on a charcoal baking aroma raising machine for about 3 hours at the temperature of 80 ℃ until the moisture content of the tea leaves is about 5 percent.

2. The process of claim 1, wherein in step (2), the sunning time is 2 hours, and the tea leaves are turned over 1 time per hour.

3. The processing method of golden kwan-yin black tea as claimed in claim 1, wherein in the step (4), the golden kwan-yin black tea is laid at a thickness of 3-4 cm, and is kept still for withering for 3 hours.

4. The process according to claim 1, wherein in step (6), the fermentation temperature is 30 ℃ and the relative humidity is 95%.

5. A process according to claim 1, wherein in step (7) the spread is 0.5 cm thick.