CN111513149A - Method for processing congou black tea - Google Patents
Method for processing congou black tea Download PDFInfo
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- CN111513149A CN111513149A CN202010498348.3A CN202010498348A CN111513149A CN 111513149 A CN111513149 A CN 111513149A CN 202010498348 A CN202010498348 A CN 202010498348A CN 111513149 A CN111513149 A CN 111513149A
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- A—HUMAN NECESSITIES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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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
- A23F3/08—Oxidation; Fermentation
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention relates to a processing method of congou black tea. The method comprises the following steps: 1) controlling temperature and withering: treating fresh tea leaves at 15-30 deg.C in two stages at low temperature and high temperature to obtain withered tea leaves with water content reduced to 55-59%; 2) low-temperature rolling: gradually pressurizing and then decompressing and rolling at the temperature of 16-18 ℃ according to the principle of light-heavy-light; 3) temperature-changing fermentation: placing tea in a fermentation machine, and fermenting at high temperature and low temperature under the condition of humidity of more than 90% at 25-45 deg.C; 4) high-temperature short baking: reducing the water content of the tea leaves to 10-15%; 5) after-ripening and alcoholizing: carrying out high-low temperature alternate treatment at-4-30 ℃; 6) low-temperature long drying: drying the tea leaves at 75-80 deg.C by using aroma-extracting machine. The invention can improve the sweetness of the congou black tea by reducing astringent substances such as catechin and the like and effectively reserving sweet substances such as soluble sugar, amino acid and the like in the tea.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method of congou black tea.
Background
Black tea is the largest tea species consumed worldwide, and taste is the primary factor driving black tea consumption. The foreign consumption is mainly made of broken black tea, and the broken black tea has the taste characteristics of strong, strong and fresh; domestic consumption is mainly red strip tea (congou black tea and Xiaozhong black tea), and the congou black tea has the taste characteristics of sweetness, mellowness and freshness. However, at present, researches mostly consider that the taste of black tea is mainly strong bitter and astringent, and especially the bitter and astringent taste of black tea prepared by taking fresh tea leaves in summer and autumn as raw materials is obvious, which is also a main reason for causing low utilization rate of the fresh tea leaves in summer and autumn and late sale of the tea in summer and autumn in China. With the improvement of living standard of people and the continuous upgrading of black tea consumption market, the requirement of consumers on the taste of black tea is higher and higher, the color and taste of the black tea at the present stage are difficult to meet the requirements of consumers, especially the taste of middle-aged and young consumers on sweet taste, and the improvement of the sweetness of congou black tea is helpful for promoting the quality improvement and the efficiency improvement of summer and autumn tea and the increase of black tea consumption, and is a new direction for the research and development of black tea processing technology.
Congou black tea is generally processed by the traditional processes of withering, rolling, fermenting, drying and the like. However, the fresh leaves are processed into congou black tea by the traditional process in summer and autumn, and due to environmental conditions (higher temperature, lower humidity and the like), the fresh leaves are usually withered too fast, the substance conversion is insufficient, the enzyme activity is not high, so that the fermentation is not uniform or deficient, and the dry tea has the defects of non-red liquor color, unsmooth taste and the like after being brewed. Earlier researches find that the sweetness of the congou black tea is positively correlated with the content of sweet substances (soluble monosaccharide and sweet amino acid) and negatively correlated with astringent substances and bitter substances, and the finished tea is promoted to remove the astringent taste and increase the sweetness by optimizing process parameters or the whole sweetness of the congou black tea is effectively increased. In addition, the existing research shows that the fresh leaf cells are still in a living state in the withering stage, the synthesis of soluble carbohydrate can be promoted by low-temperature stress, and the enzyme activity can be improved by higher temperature, so that the hydrolysis of protein and polysaccharide is promoted; compared with constant-temperature fermentation, the high-low temperature fermentation mode can promote the conversion of the bitter substance catechins, and is beneficial to the accumulation of theaflavin; the drying temperature is lower, so that the occurrence of Maillard reaction can be reduced, and more amino acids and saccharides can be reserved in the finished tea; therefore, the taste sweetness of the congou black tea can be effectively improved by adjusting the temperature parameter in the process.
Disclosure of Invention
Aiming at the problem that the flavor of the summer and autumn congou black tea processed by the traditional process is not sweet, the invention creates a segmented temperature control withering technology to promote the further conversion of flavor substances in the fresh leaves; the withering degree is properly increased, and the enzyme activity of leaf cells is increased. On the basis, the temperature-variable fermentation technology is adopted to promote the full enzymatic oxidation of astringent substance catechin and the like to form theaflavin, thearubigins and the like. In addition, an after-ripening and alcoholization step is introduced, in which water is alternately supplied at high and low temperatures after the initial drying, to further promote the alcoholization of the substances (decomposition of proteins, polysaccharides, ester-type catechins, etc.). Finally, the moisture is gradually dissipated by adopting a low-temperature long drying mode, the occurrence of Maillard and other reactions is reduced, the sweet substances such as soluble sugar, amino acid and the like are effectively reserved, and the effect of improving the sweetness of the congou black tea is further achieved.
The technical problem to be solved by the invention is as follows: how to improve the taste sweetness of congou black tea by reducing bitter substances such as catechin and the like and effectively keeping sweet substances such as soluble sugar, amino acid and the like in the tea.
In order to solve the technical problems, the invention provides a method for processing congou black tea.
A processing method of congou black tea comprises the following steps:
1) controlling temperature and withering: processing fresh tea leaves in summer and autumn at 15-30 deg.C in two stages at low temperature and high temperature to obtain tea leaves with water content reduced to 55-59%;
2) low-temperature rolling: putting the tea leaves obtained in the step 1) into a rolling machine, controlling the speed of the rolling machine to be 40-50 revolutions per minute, gradually pressurizing at 16-18 ℃ according to the principle of light-heavy-light, then carrying out decompression rolling, and deblocking;
3) temperature-changing fermentation: placing the deblocked tea leaves in the step 2) into a fermentation machine, and fermenting at high temperature and then at low temperature under the condition that the humidity is more than 90% at 25-45 ℃;
4) high-temperature short baking: spreading the tea leaves fermented in the step 3) on an automatic dryer, and drying the tea leaves to the water content of 10-15% at the temperature of 90-120 ℃;
5) after-ripening and alcoholizing: carrying out high-low temperature alternate treatment on the tea leaves obtained by the treatment in the step 4) at a temperature of between 4 ℃ below zero and 30 ℃;
6) low-temperature long drying: drying the tea leaves treated in the step 5) at the temperature below 80 ℃ by adopting a fragrance extractor, and controlling the water content of the tea leaves to be 3-6.5%.
Further, in step 1), the low-temperature and high-temperature treatment of the fresh tea leaves in summer and autumn at 15-30 ℃ in two stages comprises the following steps: first stage, withering tea leaves at 15-16 deg.C for 2-4 hr; and in the second stage, the tea leaves are withered for 1-2 hours at the temperature of 25-30 ℃, and the two stages are alternately treated to obtain the tea leaves with the moisture content reduced to 55-59%. Effectively promotes the hydrolysis of protein and polysaccharide, and increases the content of soluble micromolecular substances such as amino acid and the like in the withered leaves.
Further, in step 1), the second stage of treatment is carried out with the humidity of the atmospheric environment controlled to be lower than 70%. Avoid slow dehydration speed of cells and prolonged withering time caused by humidity environment.
Further, in step 2), the gradual pressurization and re-decompression rolling of the tea leaves at 16-18 ℃ according to the principle of light-heavy-light comprises the following steps: air pressure treatment for 15-22min, light pressure treatment for 15-18min, heavy pressure treatment for 20-22min, and air pressure treatment for 10-12min after light pressure treatment for 15-18 min.
Further, in the step 4), the tea leaves fermented in the step 3) are treated at the temperature of 90-120 ℃ for 10-20min, and the moisture content of the tea leaves is dried to 10-15%.
Further, in step 3), the high-temperature-first low-temperature fermentation comprises: fermenting at 40-45 deg.C with humidity of above 90%, and continuing fermenting at 25-28 deg.C with humidity of above 90%.
Further, in the step 3), the tea leaves deblocked in the step 2) are placed in a fermentation machine and fermented for 1.5 to 2 hours under the condition of 40 to 45 ℃ and 90 percent of humidity, and then the fermentation is continued for 1 to 2 hours under the condition of 25 to 32 ℃ and 90 percent of humidity.
Further, in the step 5), the alternating treatment of the tea leaves obtained by the treatment in the step 4) at the temperature of-4-30 ℃ comprises the following steps: placing at-4-16 deg.C and humidity of 40% or less, and then at 25-30 deg.C and humidity of 40% or less; and the high temperature and the low temperature are alternately treated.
Further, in the step 5), the mixture is placed at a low temperature of-4 to 16 ℃ and a humidity of less than or equal to 40% for 3 to 5 days, and then at a high temperature of 25 to 30 ℃ and a humidity of less than or equal to 40% for 3 to 5 days; the high and low temperature are alternately treated for 2 to 3 times, and the treatment time is 25 to 30 days in total.
Compared with the prior art, the invention has the advantages that: the temperature is controlled to be 15-30 ℃, the fresh tea leaves are treated at low temperature and then at high temperature to obtain the tea leaves with the water content reduced to 55-59%, and the withering degree is properly increased, so that the leaf cell enzyme activity in the tea leaves is improved, and the macromolecules such as protein, polysaccharide and the like in the fresh tea leaves can be promoted to be further hydrolyzed into sweet substances such as free amino acid, monosaccharide and the like. On the basis, the rolling force is controlled at 16-18 ℃ for rolling treatment, which is beneficial to cell damage and enzyme activity maintenance; then carrying out variable temperature fermentation, carrying out high temperature fermentation and then carrying out low temperature fermentation, and simultaneously keeping the humidity of the fermentation environment, so that the catechin is further converted into theaflavin, thearubigins and other substances; then rapidly reducing the water content of the tea to 10-15% at the temperature of 90-120 ℃, and removing low-boiling-point green air in the tea by high-temperature short-baking; after-ripening and alcoholization, namely, after primary drying, alternately carrying out high-temperature and low-temperature water feeding to further promote the hydrolysis of macromolecules such as protein, polysaccharide and the like in the tea leaves into sweet substances such as free amino acid, monosaccharide and the like; the Maillard reaction can be relatively reduced by long-time baking at low temperature, and the water content in the tea leaves is controlled to be 3-6.5% while sweet substances such as soluble sugar, amino acid and the like are kept. The invention can improve the sweetness of the congou black tea by reducing bitter substances such as catechin and the like and reserving sweet substances such as soluble sugar, amino acid and the like in the tea.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.
The specific embodiment of the invention provides a processing method of congou black tea, which comprises the following steps:
1) controlling temperature and withering: picking fresh tea leaves (bud leaves) in summer and autumn, then performing thin spreading treatment, and uniformly spreading the tea leaves in an indoor withering trough or an indoor green drying rack, wherein the thickness of the spread tea leaves is 4-6 cm. The low-temperature and high-temperature treatment at 15-30 ℃ in two stages comprises the following steps: first stage, withering tea leaves at 15-16 deg.C for 2-4 hr; in the second stage, continuously withering the tea leaves at 25-30 ℃ for 1-2 hours, and alternately processing the two stages to obtain the tea leaves with the water content reduced to 55-59%; the high-temperature and low-temperature environment in the actual production process can be realized by adjusting the temperature of the air-conditioning room;
2) low-temperature rolling: adding the tea leaves obtained in the step 1) into a rolling barrel of a rolling machine, wherein the adding amount is natural and full of the barrel, controlling the speed of the rolling machine to be 40-50 r/min, gradually pressurizing at 16-18 ℃ according to the principle of light-heavy-light, then carrying out decompression rolling, and deblocking; the gradual pressurizing and decompression rolling of the tea leaves according to the principle of light-heavy-light comprises the following steps: air pressure for 15-20min, pressurizing for 3-6 circles by rotating the pressurizing disc until light pressure is reached, slightly pressurizing for 15-18min, pressurizing for 3-6 circles by rotating the pressurizing disc until heavy pressure is reached, heavily pressurizing for 20-22min, reducing pressure for 3-6 circles by rotating the pressurizing disc until light pressure is reached, slightly pressurizing for 15-18min, rotating the pressurizing disc for 3-6 circles, and reducing pressure until air pressure is reached, and air pressure for 10-12 min;
3) temperature-changing fermentation: placing the deblocked tea leaves obtained in the step 2) into a fermentation machine, fermenting at high temperature and then at low temperature under the condition that the humidity is more than 90% at the temperature of 25-45 ℃, further fermenting for 1.5-2 hours under the condition that the humidity is more than 90% at the temperature of 40-45 ℃, and then continuing to ferment for 1-2 hours under the condition that the humidity is more than 90% at the temperature of 25-32 ℃;
4) high-temperature short baking: performing primary drying by using an automatic dryer, uniformly spreading the tea leaves fermented in the step 3) on a drying disc, and treating at the temperature of 90-120 ℃ for 10-20min to reduce the water content of the tea leaves to 10-15%;
5) after-ripening and alcoholizing: carrying out high-low temperature alternative treatment on the tea leaves obtained by the treatment in the step 4): placing the drained water at a low temperature of-4-16 ℃ and a humidity of less than or equal to 40% for 3-5 days, and then placing the drained water at a high temperature of 25-30 ℃ and a humidity of less than or equal to 40% for 3-5 days; the high-temperature and low-temperature alternate treatment is carried out for 2 to 3 times, and the treatment time is 25 to 30 days in total; turning over the tea leaves each time the temperature is alternated; the high temperature environment of 25-30 ℃ can be the air-conditioned room or the room temperature in summer, the low temperature environment can be a frozen warehouse (can be as low as minus 4 ℃) or an air-conditioned room (can be as high as 16 ℃), and the 16-30 ℃ temperature environment can be realized by adjusting the temperature of the air-conditioned room in the actual production process;
6) low-temperature long drying: drying the tea processed in the step 5) at a temperature below 80 ℃, preferably 75-80 ℃ by adopting an aroma raising machine, controlling the water content of the tea to be 3-6.5%, spreading for cooling, and packaging. The tea leaves are dried in a low-temperature long drying mode, so that the tea leaves are dried slowly, sweet substances in the tea leaves are effectively reserved, and the sweetness of the tea leaves is improved.
To further illustrate the method of processing congou black tea according to the present invention, the following examples are given in detail.
Example 1
A processing method of congou black tea comprises the following steps:
1) controlling temperature and withering: picking fresh bud leaves in summer and autumn, then performing thin spreading treatment, and uniformly spreading the picked bud leaves in an indoor withering trough or an indoor green drying rack, wherein the thickness of the spread leaves is 5 cm. The low-temperature and high-temperature treatment at 15-30 ℃ in two stages comprises the following steps: in the first stage, tea leaves are withered at 15-16 ℃ for 2.5 hours; in the second stage, the tea leaves are withered for 1.5 hours at the temperature of 25-30 ℃, and the two stages are alternately treated to obtain the tea leaves with the water content reduced to 55-59%;
2) low-temperature rolling: adding the tea leaves obtained in the step 1) into a rolling barrel of a rolling machine, wherein the adding amount is that the barrel is naturally full, controlling the speed of the rolling machine to be 45 revolutions per minute, gradually pressurizing at 16-18 ℃ according to a light-heavy-light principle, then carrying out decompression rolling, and deblocking; the gradual pressurizing and decompression rolling of the tea leaves according to the principle of light-heavy-light comprises the following steps: air pressure 20min, pressurizing by rotating the pressurizing disc 5 rings to light pressure, lightly pressurizing for 18min, pressurizing by rotating the pressurizing disc 5 rings to heavy pressure, heavily pressurizing for 20min, depressurizing by rotating the pressurizing disc 5 rings to light pressure, depressurizing by rotating the pressurizing disc 5 rings to air pressure after light pressure for 15min, and depressurizing by rotating the pressurizing disc 5 rings to air pressure for 12 min;
3) temperature-changing fermentation: placing the deblocked tea leaves obtained in the step 2) into a fermentation machine, fermenting for 1.5 hours under the condition of 40-45 ℃ and more than 90% of humidity, and then continuing fermenting for 2 hours under the condition of 25-28 ℃ and more than 90% of humidity;
4) high-temperature short baking: performing primary drying by using an automatic dryer, uniformly spreading the tea leaves fermented in the step 3) on a drying disc, and treating at 100 ℃ for 10min to dry the water content of the tea leaves to 10-15%;
5) after-ripening and alcoholizing: carrying out high-low temperature alternative treatment on the tea leaves obtained by the treatment in the step 4): placing the water for 4 days at the low temperature of-4 to 0 ℃ and the humidity of less than or equal to 40 percent, and then placing the water for 5 days at the high temperature of 25 to 30 ℃ and the humidity of less than or equal to 40 percent; the high-temperature and low-temperature treatment is carried out for 3 times, and the treatment time is totally 27 days; turning over the tea leaves each time the temperature is alternated.
6) Low-temperature long drying: drying the tea leaves treated in the step 5) at 75-80 ℃ by adopting an aroma raising machine, controlling the water content of the tea leaves to be 4-5.5%, spreading for cooling and packaging.
Example 2
A processing method of congou black tea comprises the following steps:
1) controlling temperature and withering: picking fresh bud leaves in summer and autumn, then performing thin spreading treatment, and uniformly spreading the picked bud leaves in an indoor withering trough or an indoor green drying rack, wherein the thickness of the spread leaves is 4 cm. The low-temperature and high-temperature treatment at 15-30 ℃ in two stages comprises the following steps: in the first stage, tea leaves are withered at 15-16 ℃ for 4 hours; in the second stage, continuously withering the tea leaves at 25-30 ℃ for 1 hour, and alternately processing the two stages to obtain the tea leaves with the water content reduced to 55-59%;
2) low-temperature rolling: adding the tea leaves obtained in the step 1) into a rolling barrel of a rolling machine, wherein the adding amount is that the barrel is naturally full, controlling the speed of the rolling machine to be 45 revolutions per minute, gradually pressurizing at 16-18 ℃ according to a light-heavy-light principle, then carrying out decompression rolling, and deblocking; the gradual pressurizing and decompression rolling of the tea leaves according to the principle of light-heavy-light comprises the following steps: compressing for 18min, pressurizing by rotating the pressurizing disc for 4 circles until light pressure is achieved, slightly compressing for 15min, pressurizing by rotating the pressurizing disc for 6 circles until heavy pressure is achieved, pressing for 22min, rotating the pressurizing disc for 6 circles until light pressure is achieved, and rotating the pressurizing disc for 4 circles after light pressure is achieved for 16min until air pressure is achieved, wherein air pressure is 10 min;
3) temperature-changing fermentation: placing the deblocked tea leaves obtained in the step 2) into a fermentation machine, fermenting for 2 hours under the condition of 40-45 ℃ and more than 90% of humidity, and continuing to ferment for 1 hour under the condition of 28-32 ℃ and more than 90% of humidity;
4) high-temperature short baking: performing primary drying by using an automatic dryer, uniformly spreading the tea leaves fermented in the step 3) on a drying disc, and treating at the temperature of 110 ℃ for 15min to reduce the water content of the tea leaves to 10-15%;
5) after-ripening and alcoholizing: carrying out high-low temperature alternative treatment on the tea leaves obtained by the treatment in the step 4): standing at low temperature of 5-10 deg.C and humidity of 40% for 5 days, and standing at high temperature of 25-30 deg.C and humidity of 40% for 5 days; the high-temperature and low-temperature alternate treatment is carried out for 3 times, and the treatment time is totally 30 days; turning over the tea leaves each time the temperature is alternated.
6) Low-temperature long drying: drying the tea leaves treated in the step 5) at 75-80 ℃ by adopting an aroma raising machine, controlling the water content of the tea leaves to be 3-6.5%, spreading for cooling and packaging.
Example 3
A processing method of congou black tea comprises the following steps:
1) controlling temperature and withering: picking fresh bud leaves in summer and autumn, then performing thin spreading treatment, and uniformly spreading the picked bud leaves in an indoor withering trough or an indoor green drying rack, wherein the thickness of the spread leaves is 6 cm. The low-temperature and high-temperature treatment at 15-30 ℃ in two stages comprises the following steps: in the first stage, tea leaves are withered at 15-16 ℃ for 3 hours; in the second stage, the tea leaves are withered for 2 hours at the temperature of 25-30 ℃, and the two stages are alternately treated to obtain the tea leaves with the water content reduced to 55-59%;
2) low-temperature rolling: adding the tea leaves obtained in the step 1) into a rolling barrel of a rolling machine, wherein the adding amount is that the barrel is naturally full, controlling the speed of the rolling machine to be 45 revolutions per minute, gradually pressurizing at 16-18 ℃ according to a light-heavy-light principle, then carrying out decompression rolling, and deblocking; the gradual pressurizing and decompression rolling of the tea leaves according to the principle of light-heavy-light comprises the following steps: air pressure for 15min, pressurizing by rotating the pressurizing disc for 5 circles until light pressure is achieved, slightly pressurizing for 15min, pressurizing by rotating the pressurizing disc for 5 circles until heavy pressure is achieved, heavily pressurizing for 21min, depressurizing by rotating the pressurizing disc for 5 circles until light pressure is achieved, slightly pressurizing for 15min, then rotating the pressurizing disc for 5 circles until air pressure is achieved, and pneumatically pressurizing for 10 min;
3) temperature-changing fermentation: placing the deblocked tea leaves obtained in the step 2) into a fermentation machine, fermenting for 2 hours under the condition of 40-45 ℃ and 90% of humidity, and continuing to ferment for 1.5 hours under the condition of 25-28 ℃ and 90% of humidity;
4) high-temperature short baking: performing primary drying by using an automatic dryer, uniformly spreading the tea leaves fermented in the step 3) on a drying disc, and treating at 100 ℃ for 15min to reduce the water content of the tea leaves to 12%;
5) after-ripening and alcoholizing: carrying out high-low temperature alternative treatment on the tea leaves obtained by the treatment in the step 4): standing at a low temperature of 10-16 ℃ and a humidity of 35% for 4 days, and standing at a high temperature of 25-30 ℃ and a humidity of 40% for 5 days; the high-temperature and low-temperature treatment is carried out for 3 times, and the treatment time is totally 27 days; turning over the tea leaves each time the temperature is alternated.
6) Low-temperature long drying: drying the tea leaves treated in the step 5) at 75-80 ℃ by adopting an aroma raising machine, controlling the water content of the tea leaves to be 3-6.5%, spreading for cooling and packaging.
Comparative example 1
A preparation method of traditional kungfu black tea comprises the following steps:
withering: placing the fresh leaves in summer and autumn on a withering trough or a green-airing rack, naturally withering the fresh leaves indoors until the water content of the fresh leaves is 62-64%, and turning the fresh leaves for a plurality of times in the middle.
Rolling: kneading at room temperature for 60 min, and pressurizing under air pressure of 15min, 10min, and 10 min.
Fermentation: fermenting in a fermentation machine at 30-32 deg.C and humidity above 90% for 4-5 hr.
And (3) drying: drying with an automatic dryer at the primary drying temperature of 110-120 deg.C for 5-10min and the secondary drying temperature of 90-100 deg.C until the water content of tea leaf is below 7%.
Table 1 comparison of the sensory quality of congou black tea prepared according to example 1 of the present invention with the congou black tea prepared according to comparative example 1
TABLE 2 comparison of Biochemical quality of congou black tea prepared according to the invention in example 1 with congou black tea prepared according to comparative example 1
As can be seen from table 1 above, the overall quality of the congou black tea prepared in example 1 of the present invention is superior to that of the congou black tea produced by the conventional technology, and is mainly shown in that the congou black tea prepared in example 1 has a tight and curly appearance, a sweet and mellow taste, and a long-lasting fragrance. Especially, the sweetness of the taste is greatly improved. As can be seen from table 2 above, the congou black tea prepared in example 1 of the present invention has significantly improved total soluble sugar content and total free amino acid content of the sweet substance, significantly reduced catechin content of the astringent substance, and more significant sweet taste characteristics of the black tea.
The invention has other beneficial effects:
1. effectively improve the sweetness of the congou black tea
(1) The content of sweet substances is increased, and the sweet intensity of the congou black tea is improved.
According to the invention, post-ripening alcoholization and temperature-controlled withering technologies can promote macromolecules in fresh tea leaves such as protein, polysaccharide and the like to be further hydrolyzed into sweet substances such as free amino acid, monosaccharide and disaccharide and the like; the low-temperature long-drying technology can relatively reduce the Maillard reaction, and reserves the sweet substances such as soluble sugar, amino acid and the like, so that the total amount of the sweet substances in the finished tea is increased, and the sweetness of the congou black tea is effectively improved.
(2) Reduces the content of bitter substances and highlights the sweetness intensity of the congou black tea.
Studies have shown that the sweetness intensity of congou black tea is significantly inversely related to the total amount of catechins. In the invention, the withering degree is properly increased to improve the enzyme activity, the low-temperature rolling and variable-temperature fermentation technologies are favorable for converting bitter substance catechin into theaflavin, thearubigins and other substances, and the after-ripening alcoholization and low-temperature long-drying technologies are favorable for further converting the bitter substance, so that the taste is pure and mild, and the sweetness of the taste of the congou black tea is indirectly highlighted.
2. Improving the overall quality of congou black tea prepared from summer and autumn fresh leaves
The withering degree of the tea is moderately deepened, so that the increase of enzyme activity and the rolling and shaping are facilitated, the prepared dried tea strips are tight and compact, and the tea color is red and bright; the finished tea has pure fragrance and long height in the low-temperature long drying process; the temperature control withering and after-ripening alcoholization technology promotes the accumulation of a large amount of substances related to aroma formation, and is beneficial to the formation of high-length aroma of the finished tea. Compared with the traditional processing technology of congou black tea, the congou black tea prepared from the fresh leaves in summer and autumn by the patent technology of the invention has the advantages of effectively increased sweetness of taste, high sweetness and long-lasting fragrance, red and bright liquor color, and improved overall quality, and is beneficial to quality improvement and synergy of the tea in summer and autumn.
Aiming at the problem that the flavor of the summer and autumn congou black tea processed by the traditional process is not sweet, the invention creates a segmented temperature control withering technology to promote the further conversion of flavor substances in the fresh leaves; the withering degree is properly increased, and the enzyme activity of leaf cells is increased. On the basis, the temperature-variable fermentation technology is adopted to promote the full enzymatic oxidation of astringent substance catechin and the like to form theaflavin, thearubigins and the like. In addition, an after-ripening and alcoholization step is introduced, in which water is alternately supplied at high and low temperatures after the initial drying, to further promote the alcoholization of the substances (decomposition of proteins, polysaccharides, ester-type catechins, etc.). Finally, the moisture is gradually dissipated by adopting a low-temperature long drying mode, the occurrence of Maillard and other reactions is reduced, the sweet substances such as soluble sugar, amino acid and the like are effectively reserved, and the effect of improving the sweetness of the congou black tea is further achieved.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
Claims (9)
1. The processing method of congou black tea is characterized by comprising the following steps of:
1) controlling temperature and withering: processing fresh tea leaves in summer and autumn at 15-30 deg.C in two stages at low temperature and high temperature to obtain tea leaves with water content reduced to 55-59%;
2) low-temperature rolling: putting the tea leaves obtained in the step 1) into a rolling machine, controlling the speed of the rolling machine to 40-50 r/min, gradually pressurizing at 16-18 ℃ according to the principle of light-heavy-light, then rolling under reduced pressure, and deblocking;
3) temperature-changing fermentation: placing the deblocked tea leaves in the step 2) into a fermentation machine, and fermenting at high temperature and then at low temperature under the condition that the humidity is more than 90% at 25-45 ℃;
4) high-temperature short baking: reducing the water content of the tea leaves fermented in the step 3) to 10-15% at the temperature of 90-120 ℃;
5) after-ripening and alcoholizing: carrying out high-low temperature alternate treatment on the tea leaves obtained by the treatment in the step 4) at a temperature of between 4 ℃ below zero and 30 ℃;
6) low-temperature long drying: drying the tea leaves treated in the step 5) at the temperature below 80 ℃ by adopting a fragrance extractor, and controlling the water content of the tea leaves to be 3-6.5%.
2. The process according to claim 1, wherein in step 1), the two-stage low-temperature-followed high-temperature treatment of the fresh tea leaves in summer and autumn at 15-30 ℃ comprises: first stage, withering tea leaves at 15-16 deg.C for 2-4 hr; and in the second stage, the tea leaves are withered for 1-2 hours at the temperature of 25-30 ℃, and the two stages are alternately treated to obtain the tea leaves with the moisture content reduced to 55-59%.
3. The process according to claim 1, wherein the step 2) of gradually pressurizing and then rolling the tea leaves under reduced pressure at 16-18 ℃ on a light-heavy-light basis comprises: air compressing for 15-20min, light compressing for 15-18min, heavy compressing for 20-22min, and air compressing for 10-12min after light compressing for 15-18 min.
4. The process of claim 1, wherein in step 3), the high temperature followed by low temperature fermentation comprises: fermenting at 40-45 deg.C with humidity of above 90%, and continuing fermenting at 25-32 deg.C with humidity of above 90%.
5. The process according to claim 4, wherein in step 3), the deblocked tea leaves obtained in step 2) are placed in a fermentation machine and fermented for 1.5 to 2 hours under the condition of 40 to 45 ℃ and 90% humidity, and then the fermentation is continued for 1 to 2 hours under the condition of 25 to 32 ℃ and 90% humidity.
6. The processing method as claimed in claim 1, wherein in step 4), the tea leaves fermented in step 3) are treated at a temperature of 100-110 ℃ for 10-20min to dry the tea leaves to a moisture content of 10-15%.
7. The processing method as claimed in claim 1, wherein in the step 5), the alternating treatment of the tea leaves obtained by the step 4) at-4 to 30 ℃ comprises: placing at-4-16 deg.C and humidity of 40% or less, and then at 25-30 deg.C and humidity of 40% or less; and the high temperature and the low temperature are alternately treated.
8. The process according to claim 7, wherein in step 5), the sheet is left at a low temperature of-4 to 16 ℃ and a humidity of 40% or less for 3 to 5 days, and then at a high temperature of 25 to 30 ℃ and a humidity of 40% or less for 3 to 5 days; the high and low temperature are alternately treated for 2 to 3 times, and the treatment time is 25 to 30 days in total.
9. The process according to claim 1, wherein in the step 6), the tea leaves treated in the step 5) are dried at 75 to 80 ℃ by using a flavor enhancer, and the water content of the tea leaves is controlled to 3 to 6.5%.
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