CN111869759A - Processing technology of dark tea - Google Patents
Processing technology of dark tea Download PDFInfo
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- CN111869759A CN111869759A CN202010838486.1A CN202010838486A CN111869759A CN 111869759 A CN111869759 A CN 111869759A CN 202010838486 A CN202010838486 A CN 202010838486A CN 111869759 A CN111869759 A CN 111869759A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 29
- 235000019225 fermented tea Nutrition 0.000 title claims description 22
- 244000269722 Thea sinensis Species 0.000 claims abstract description 143
- 235000013616 tea Nutrition 0.000 claims abstract description 117
- 238000001035 drying Methods 0.000 claims abstract description 36
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 24
- 235000020279 black tea Nutrition 0.000 claims abstract description 24
- 239000011449 brick Substances 0.000 claims abstract description 24
- 238000003892 spreading Methods 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000003825 pressing Methods 0.000 claims abstract description 17
- 238000007493 shaping process Methods 0.000 claims abstract description 13
- 230000032683 aging Effects 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 210000004209 hair Anatomy 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 239000008213 purified water Substances 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims description 12
- 238000007599 discharging Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 244000025254 Cannabis sativa Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Images
Classifications
-
- 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
Abstract
The application relates to a processing technology of black tea in the technical field of tea processing, which comprises withering, fixation, spreading, shaping, hair removal, drying, steaming, pressing and drying, wherein the drying temperature is 110-120 ℃, the tea is discharged and steamed by controlling the water content of the tea to be 10-15 wt%, the tea juice or purified water is added to enable the water content of the tea to be 18-20 wt%, and meanwhile, the tea is steamed for 10-20 min by using steam at 100-120 ℃; pressing the steamed tea leaves into tea bricks or tea cakes by using a mould, drying the tea cakes or the tea bricks in a drying room, and airing and aging when the water content reaches 12wt percent: and aging the dried black tea in the ninth step for 20-60 days to obtain the black tea. The processing steps of the green buds and the processing steps of the black tea are combined together to obtain a black tea product with unique mouthfeel. The product has fresh green tea and mellow black tea, and is bitter and astringent with sweet taste, and can be melted in mouth.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing technology of dark tea.
Background
The black tea is a special tea in China, and is famous because the appearance of the finished tea is black. The black tea is one of six major tea types in China, belongs to post-fermented tea, and is prepared by adopting a traditional processing technology of black tea, adopting a relatively coarse and old raw material, and carrying out the steps of enzyme deactivation, spreading, rolling, freezing, pile fermentation, steam sterilization, pressing, brick tea drying, airing, ageing and the like as disclosed in Chinese patent CN 107668243A. Because the raw materials of the dark tea are coarse and old, the processed dark tea has a green grass smell, and how to remove or reduce the smell is very important. In addition, parameters of pile fermentation are not easy to control, the problems of uneven tea fermentation, excessive fermentation, insufficient glossiness and the like are easy to occur, and along with the development of market diversification, the requirements for the taste and the quality of the dark tea are continuously changed, so that the processing technology of the dark tea in the prior art is more and more difficult to meet the requirements of people.
Disclosure of Invention
Aiming at the defects of the prior art, the invention designs the processing technology of the dark tea which has unique taste and does not need pile fermentation.
The processing technology of the dark tea comprises the steps of deactivating enzyme, spreading, steaming, pressing and drying, and also comprises withering, shaping, hair removing and drying, and 1. the specific processing steps are as follows:
step one, withering: picking fresh tea leaves with one bud and one leaf or two buds, spreading the fresh tea leaves on a withering trough, wherein the thickness is 3-5 cm, and the withering time is 3-10 h;
step two, water removing: putting withered fresh tea leaves into a fixation machine for fixation, wherein the fixation temperature is 220-310 ℃, and fixation is carried out for 40-75 s, so as to obtain fixation leaves;
step three, spreading: conveying the blanched leaves into a spreading cooling room, uniformly spreading the blanched leaves, spreading the blanched leaves for cooling, and cooling to obtain spread-cooled leaves;
step four, shaping: putting the spread and cooled leaves into a small groove of a flat roasting machine, setting the temperature of the flat roasting machine to be 65-120 ℃, setting the rod adding time to be 2-3 min, setting the rod starting time to be 2-5 min, after the shaping is finished, discharging the materials after the temperature of the leaves is reduced to be below 60 ℃, and entering a hair removing step;
step five, removing hairs: the dehairing temperature is 115-120 ℃, and the dehairing time is 8-12 min;
step six, drying: drying at 110-120 ℃, controlling the moisture of the tea leaves to be 10-15 wt%, and discharging;
step seven, steaming: adding tea juice or purified water into the tea leaves dried in the sixth step to enable the water content of the tea leaves to reach 18-20 wt%, and steaming the tea leaves for 10-20 min by using steam at the temperature of 100-120 ℃;
step eight, pressing: pressing the tea steamed in the step seven into tea bricks or tea cakes by using a mould;
step nine, drying: drying the tea cake or the tea brick in a drying room until the water content reaches 12 wt%, and finishing the drying;
step ten, airing and aging: and aging the dried black tea in the ninth step for 20-60 days to obtain the black tea.
The working principle and the beneficial effects of the invention are as follows: according to the processing technology, the traditional green bud processing technology and the black tea processing technology are combined together through adjustment of the processing steps, pile fermentation is removed, when the green buds are processed to the drying step, the water content of the dried tea is guaranteed to be 10-15 wt%, then the black tea processing is started, and the black tea brick or the black tea cake with unique taste is obtained through steaming, pressing, drying and airing and aging. Because the fresh tea leaves which are tender and tender are adopted, one bud and one leaf or two buds and two leaves are adopted, the green grass smell of the finished tea is also avoided.
The processing steps of the green buds and the black tea are combined together, so that the black tea product with unique taste is obtained. The product has fresh green tea and mellow black tea, and is bitter and astringent with sweet taste, and can be melted in mouth.
Further, the picked fresh tea leaves are tender shoot spring tea of the improved variety moss tea.
Further, the rod adding operation in the shaping step is to add a light rod for 2min, remove the rod for 1min, add a heavy rod for 1min, remove the rod for 2 min.
Further, the step of fixation uses a roller fixation machine, the temperature of the tea inlet end of the roller fixation machine is 270-300 ℃, the temperature of the middle section is 240-275 ℃, the temperature of the tea outlet end is 220-240 ℃, the temperature of the tea is 110-120 ℃, and the fixation time is 40-75 s.
Further, when the pressing is carried out in the eighth step, the adopted mould comprises a circular or square base, a cover plate which is in sliding connection with the inner wall of the base is arranged on the base, a plurality of columns which are arranged in a staggered mode are arranged on the wall, opposite to the cover plate and the base, of the cover plate, and the length of each column is smaller than the thickness of a brick tea or a brick tea; the inner wall sliding connection of base has the panel, be equipped with the locating hole that supplies the cylinder to pass on the panel, the center of base is equipped with the handle hole, handle hole threaded connection has the screw rod, the end that the screw rod is located the base is with the panel butt and drive the panel and upwards slide. The tea made into the tea cake or the tea cake is too compact in structure, so that the tea cake or the tea cake is a complicated step to be brewed and drunk, and the tea with a certain drinking amount needs to be separated from the tea brick or the tea cake by means of various tools or even mechanical equipment, so that the process is obviously troublesome.
Further, the length of the column body is half of the thickness of the brick tea or the tea cake. Because the base and the cover plate are both provided with the columns, and the two rows of columns are staggered, the effect of reducing the compactness of the brick tea or the tea cake can be achieved.
Further, the cylinder comprises interior post and outer post, interior post and outer post sliding connection are equipped with the spring between interior post and the outer post. The length of the column body is adjusted according to the elastic force of the spring, so that holes with different depths can be left on the brick tea or the tea cake.
Further preferably, the cylinder is screwed to the base or the cover. Is convenient to be disassembled and replaced.
Drawings
FIG. 1 is a schematic structural diagram of a mold in embodiment 1 in the processing technology of dark tea of the present invention;
fig. 2 is a schematic structural diagram of a mold in embodiment 2 of the processing technology of the dark tea.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the device comprises a cover plate 1, a column 2, a panel 3, a base 4, a screw rod 5 and a circular operating head 6.
Example 1: the invention relates to a processing technology of dark tea, which comprises the following specific processing steps:
step one, withering: picking fresh tea leaves with one bud and one leaf or two buds, wherein the picked fresh tea leaves are tender shoot spring tea of the improved variety moss tea, spreading the fresh tea leaves on a withering trough, wherein the thickness of the withering trough is 3-5 cm, and the withering time is 3-10 hours;
step two, water removing: placing withered fresh tea leaves into a roller fixation machine for fixation, wherein the barrel temperature of a tea inlet end is 270-300 ℃, the middle section is 240-275 ℃, the tea outlet end is 220-240 ℃, the leaf temperature is 110-120 ℃, and the fixation time is 40-75 s to obtain fixation leaves;
step three, spreading: conveying the blanched leaves into a spreading cooling room, uniformly spreading the blanched leaves, spreading the blanched leaves for cooling, and cooling to obtain spread-cooled leaves;
step four, shaping: putting the spread and cooled leaves into a small groove of a flat roasting machine, setting the temperature of the flat roasting machine to be 65-120 ℃, adding a rod for 2min, adding a light rod for 1min, adding a heavy rod for 1min, adding a rod for 2min, finishing shaping, discharging when the temperature of the leaves is reduced to below 60 ℃, and entering a hair removing step;
step five, removing hairs: the dehairing temperature is 115-120 ℃, and the dehairing time is 8-12 min;
step six, drying: drying at 110-120 ℃, controlling the moisture of the tea leaves to be 10-15 wt%, and discharging;
step seven, steaming: adding tea juice or purified water into the tea leaves dried in the sixth step to enable the water content of the tea leaves to reach 18-20 wt%, and steaming the tea leaves for 10-20 min by using steam at the temperature of 100-120 ℃;
step eight, pressing: pressing the tea steamed in the step seven into tea bricks by using a mould;
step nine, drying: drying the tea cake or the tea brick in a drying room, and finishing the drying when the water content reaches 12 wt%;
step ten, airing and aging: and aging the dried black tea in the ninth step for 20-60 days to obtain the black tea.
The tea mold used in the embodiment 1 is a square base 4, a cover plate 1 which is connected with the inner wall of the base 4 in a sliding manner is arranged on the base 4, a plurality of columns 2 which are arranged in a staggered manner are arranged on the wall, opposite to the cover plate 1 and the base 4, of the cover plate 1, the columns 2 are connected to the base 4 or the cover plate 1 in a threaded manner, and the length of each column 2 is half of the thickness of a brick tea; the inner wall sliding connection of base 4 has panel 3, is equipped with the locating hole that supplies cylinder 2 to pass on the panel 3, and the center of base 4 is equipped with the handle hole, and handle hole threaded connection has screw rod 5, and screw rod 5 is located the end of base 4 and 3 butts of panel and drives panel 3 and upwards slides, and the other end of screw rod 5 is circular operating head 6.
Example 2: the invention relates to a processing technology of dark tea, which comprises the following specific processing steps:
step one, withering: picking fresh tea leaves with one bud and one leaf or two buds, wherein the picked fresh tea leaves are tender shoot spring tea of the improved variety moss tea, spreading the fresh tea leaves on a withering trough, wherein the thickness of the withering trough is 3-5 cm, and the withering time is 3-10 hours;
step two, water removing: placing withered fresh tea leaves into a roller fixation machine for fixation, wherein the barrel temperature of a tea inlet end is 270-300 ℃, the middle section is 240-275 ℃, the tea outlet end is 220-240 ℃, the leaf temperature is 110-120 ℃, and the fixation time is 40-75 s to obtain fixation leaves;
step three, spreading: conveying the blanched leaves into a spreading cooling room, uniformly spreading the blanched leaves, spreading the blanched leaves for cooling, and cooling to obtain spread-cooled leaves;
step four, shaping: putting the spread and cooled leaves into a small groove of a flat roasting machine, setting the temperature of the flat roasting machine to be 65-120 ℃, adding a rod for 2min, adding a light rod for 1min, adding a heavy rod for 1min, adding a rod for 2min, finishing shaping, discharging when the temperature of the leaves is reduced to below 60 ℃, and entering a hair removing step;
step five, removing hairs: the dehairing temperature is 115-120 ℃, and the dehairing time is 8-12 min;
step six, drying: drying at 110-120 ℃, controlling the moisture of the tea leaves to be 10-15 wt%, and discharging;
step seven, steaming: adding tea juice or purified water into the tea leaves dried in the sixth step to enable the water content of the tea leaves to reach 18-20 wt%, and steaming the tea leaves for 10-20 min by using steam at the temperature of 100-120 ℃;
step eight, pressing: pressing the tea steamed in the step seven into tea cakes by using a mould;
step nine, drying: drying the tea cake or the tea brick in a drying room, and finishing the drying when the water content reaches 12 wt%;
step ten, airing and aging: and aging the dried black tea in the ninth step for 20-60 days to obtain the black tea.
The mold for tea used in embodiment 2 is a circular base 4, a cover plate 1 slidably connected with the inner wall of the base 4 is arranged on the base 4, a plurality of columns 2 arranged in a staggered manner are arranged on the cover plate 1 and the wall opposite to the base 4, and the columns 2 are in threaded connection with the base 4 or the cover plate 1; the inner wall sliding connection of base 4 has panel 3, is equipped with the locating hole that supplies cylinder 2 to pass on the panel 3, and the center of base 4 is equipped with the handle hole, and the bottom welding of handle hole has coaxial nut, and nut threaded connection has screw rod 5, and screw rod 5 is located the end of base 4 and 3 butts of panel and drives panel 3 and upwards slides.
Example 3 differs from example 1 only in that the column body 2 consists of an inner column and an outer column, the inner column and the outer column are connected in a sliding way, and a spring is arranged between the inner column and the outer column
Taking embodiment 1 as an example, when specifically using the mould for tealeaves, install base 4 in the frame, take off screw rod 5, use and press brick and connect apron 1, take off apron 1, put tealeaves into base 4, press apron 1 on tealeaves, constantly add the continuous pressure of tealeaves, until pressing tealeaves into the brick tea of corresponding thickness, take off apron 1 this moment, install screw rod 5 in the handle hole, rotatory circular operation head 6, upwards push out panel 3, can push out the brick tea.
In concrete operation, can insert the limiting plate with 4 grow of base at the middle part, be about to base 4 and cut apart into the cavity that the size equals, can accomplish the operation of polylith brick tea simultaneously.
Claims (8)
1. A processing technology of dark tea comprises the steps of green removing, spreading, steaming, pressing and drying, and is characterized by further comprising withering, shaping, hair removing and drying, and the specific processing steps are as follows:
step one, withering: picking fresh tea leaves with one bud and one leaf or two buds, spreading the fresh tea leaves on a withering trough, wherein the thickness is 3-5 cm, and the withering time is 3-10 h;
step two, water removing: putting withered fresh tea leaves into a fixation machine for fixation, wherein the fixation temperature is 220-310 ℃, and fixation is carried out for 40-75 s, so as to obtain fixation leaves;
step three, spreading: conveying the blanched leaves into a spreading cooling room, uniformly spreading the blanched leaves, spreading the blanched leaves for cooling, and cooling to obtain spread-cooled leaves;
step four, shaping: putting the spread and cooled leaves into a small groove of a flat roasting machine, setting the temperature of the flat roasting machine to be 65-120 ℃, setting the rod adding time to be 2-3 min, setting the rod starting time to be 2-5 min, after the shaping is finished, discharging the materials after the temperature of the leaves is reduced to be below 60 ℃, and entering a hair removing step;
step five, removing hairs: the dehairing temperature is 115-120 ℃, and the dehairing time is 8-12 min;
step six, drying: drying at 110-120 ℃, controlling the moisture of the tea leaves to be 10-15 wt%, and discharging;
step seven, steaming: adding tea juice or purified water into the tea leaves dried in the sixth step to enable the water content of the tea leaves to reach 18-20 wt%, and steaming the tea leaves for 10-20 min by using steam at the temperature of 100-120 ℃;
step eight, pressing: pressing the tea steamed in the step seven into tea bricks or tea cakes by using a mould;
step nine, drying: drying the tea cake or the tea brick in a drying room until the water content reaches 12 wt%, and finishing the drying;
step ten, airing and aging: and aging the dried black tea in the ninth step for 20-60 days to obtain the black tea.
2. The processing technology of the dark tea as claimed in claim 1, wherein the processing technology comprises the following steps: the picked fresh tea leaves are tender shoot spring tea of the improved variety moss tea.
3. The processing technology of the dark tea as claimed in claim 2, wherein the processing technology comprises the following steps: the rod adding operation in the shaping step comprises adding a light rod for 2min, removing the rod for 1min, adding a heavy rod for 1min, and removing the rod for 2 min.
4. The processing technology of the dark tea as claimed in claim 3, wherein the processing technology comprises the following steps: the water-removing step uses a roller water-removing machine, the temperature of a tea inlet end of the roller water-removing machine is 270-300 ℃, the temperature of a middle section of the roller water-removing machine is 240-275 ℃, the temperature of a tea outlet end of the roller water-removing machine is 220-240 ℃, the temperature of leaves is 110-120 ℃, and the water-removing time is 40-75 s.
5. The processing technology of the dark tea as claimed in claim 4, wherein the processing technology comprises the following steps: when pressing is carried out in the step eight, the adopted mould comprises a round or square base, a cover plate which is in sliding connection with the inner wall of the base is arranged on the base, a plurality of columns which are arranged in a staggered mode are arranged on the wall, opposite to the cover plate and the base, of the cover plate, and the length of each column is smaller than the thickness of a brick tea or a cake tea; the inner wall sliding connection of base has the panel, be equipped with the locating hole that supplies the cylinder to pass on the panel, the center of base is equipped with the handle hole, handle hole threaded connection has the screw rod, the end that the screw rod is located the base is with the panel butt and drive the panel and upwards slide.
6. The processing technology of the dark tea as claimed in claim 5, wherein the processing technology comprises the following steps: the length of the column body is half of the thickness of the brick tea or the tea cake.
7. The processing technology of the dark tea as claimed in claim 5, wherein the processing technology comprises the following steps: the cylinder comprises interior post and outer post, interior post and outer post sliding connection are equipped with the spring between interior post and the outer post.
8. A dark tea processing technology according to claim 6 or 7, wherein the cylinder is screwed on the base or the cover plate.
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| CN202010838486.1A CN111869759A (en) | 2020-08-19 | 2020-08-19 | Processing technology of dark tea |
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| CN202010838486.1A CN111869759A (en) | 2020-08-19 | 2020-08-19 | Processing technology of dark tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314727A (en) * | 2020-11-20 | 2021-02-05 | 安化县亦神芙蓉茶业有限公司 | Golden tea and preparation method thereof |
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2020
- 2020-08-19 CN CN202010838486.1A patent/CN111869759A/en active Pending
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| CN205674546U (en) * | 2016-06-21 | 2016-11-09 | 厦门茶叶进出口有限公司 | One carve characters tea cake punching compacting tool set |
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| CN112314727A (en) * | 2020-11-20 | 2021-02-05 | 安化县亦神芙蓉茶业有限公司 | Golden tea and preparation method thereof |
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Application publication date: 20201103 |