CN112106848A - Processing method of black tea - Google Patents
Processing method of black tea Download PDFInfo
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- CN112106848A CN112106848A CN202011049094.3A CN202011049094A CN112106848A CN 112106848 A CN112106848 A CN 112106848A CN 202011049094 A CN202011049094 A CN 202011049094A CN 112106848 A CN112106848 A CN 112106848A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 60
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 23
- 235000020279 black tea Nutrition 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 238000003892 spreading Methods 0.000 claims abstract description 40
- 230000007480 spreading Effects 0.000 claims abstract description 40
- 235000013616 tea Nutrition 0.000 claims abstract description 37
- 238000001035 drying Methods 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 239000003205 fragrance Substances 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000005096 rolling process Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 4
- 230000008901 benefit Effects 0.000 abstract description 8
- 230000006872 improvement Effects 0.000 abstract description 5
- 238000005457 optimization Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
Classifications
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a processing method of black tea, which comprises the following steps: (1) picking fresh leaves; (2) spreading and airing; (3) withering; (4) shaking green: spreading and cooling the withered leaves obtained in the step (3) to 18-20 ℃, then putting the withered leaves into a rocking machine for rocking for three times, and taking out the tea leaves after each rocking for standing; obtaining rocking green leaves; (5) rolling; (6) fermenting; (7) drying; (8) and (5) fragrance is improved. The invention carries out strict and reasonable technical improvement and technical optimization on the traditional black tea processing technology, strictly controls the processing time, the processing temperature and the water content of the tea, and the processed tea has the advantages of fragrance, freshness and mellow taste, meets the inherent quality requirement of consumers on the black tea, is popular with consumers, and has good quality and good economic benefit.
Description
Technical Field
The invention belongs to the technical field of tea production and processing, and particularly relates to a processing method of black tea.
Background
The black tea is a main tea consumed by the tea in the world, is popular among consumers due to the thick, mellow, fresh and cool quality and style, and is a good health beverage. With the continuous improvement of living standard and consumption idea of people, whether the tea has excellent intrinsic flavor such as aroma, taste and the like becomes the primary condition for consumers to select tea. With the rise and rapid development of the famous and high-quality tea industry, the color and the shape in the traditional tea quality evaluation indexes of color, aroma, taste and shape occupy more and more important positions, but the intrinsic quality requirements of the taste and the aroma of the tea are ignored, so that a lot of processed black tea on the market cannot meet the requirements of consumers, and particularly cannot meet the quality requirements of the consumers on the mellow and fresh taste and mellow taste of the black tea. Therefore, the invention provides a processing method of black tea with mellow and fresh taste and mellow flavor.
Disclosure of Invention
In order to overcome the problems in the prior art, the invention provides a processing method of black tea, the processed tea has the advantages of fragrance, freshness and mellow taste, the inherent quality requirements of consumers on the black tea are met, and the tea has good quality and good economic benefit.
The technical scheme adopted by the invention for realizing the aim is as follows:
a processing method of black tea comprises the following steps:
(1) picking fresh leaves: picking fresh tea leaves with 1 bud and 3 leaves in late summer and early autumn;
(2) spreading and airing: placing the fresh tea leaves obtained in the step (1) in a room at the temperature of 18-20 ℃ for spreading and cooling to dissipate heat, wherein the thickness of the spread tea leaves is 3-4 cm, and the spreading and cooling time is 30-45 minutes, so as to obtain spread and cooled tea leaves;
(3) withering: placing the spread and cooled leaves obtained in the step (2) in a withering room at the temperature of 26 ℃ for natural withering treatment, keeping air circulation in the withering room, and naturally withering for 12-15 hours to obtain withered leaves;
(4) shaking green: cooling withered leaves obtained in the step (3) to 18-20 ℃ in a spreading and drying mode, then placing the withered leaves into a rocking machine for rocking for three times, taking out the tea leaves after each rocking is finished, spreading, drying and standing, wherein the first rocking is carried out for 7-8 minutes, the rotating speed of the rocking machine is controlled at 10r/min, and the spreading, drying and standing are carried out for 2-2.5 hours; shaking green for 9-10 minutes for the second time, controlling the rotating speed of a shaking green machine at 15r/min, spreading, airing and standing for 2.5-3 hours; shaking green for 11-12 minutes for the third time, controlling the rotating speed of a shaking green machine at 20r/min, spreading, airing and standing for 3-3.5 hours; obtaining rocking green leaves;
(5) rolling: putting the green leaves obtained in the step (4) into a rolling machine, and pressing and rolling for 1.6-1.8 hours according to the sequence of light-heavy-light to obtain rolled leaves;
(6) fermentation: putting the rolled leaves obtained in the step (5) into a fermentation chamber for fermentation treatment, controlling the temperature of the fermentation chamber at 24.5 ℃ and the relative humidity at 96%, continuously introducing oxygen into the fermentation chamber at the same time, fermenting until the green smell of the rolled leaves disappears and the flower fragrance appears, and fermenting for 4-5 hours to obtain fermented leaves;
(7) drying: placing the fermented leaves obtained in the step (6) on a dryer for primary drying at the primary drying temperature of 125-; then placing the primarily dried leaves on a dryer for re-drying at the temperature of 130 ℃ and 135 ℃, wherein the thickness of the spread leaves is 2-2.5 cm, and re-drying for 42-45 minutes to obtain re-dried leaves;
(8) and (3) fragrance extraction: and (4) placing the re-dried leaves obtained in the step (7) in an aroma extracting machine, spreading the leaves with the thickness of 1.5-1.8 cm, and baking at the temperature of 85-90 ℃ for 4-5 hours to obtain finished products.
Further, the water content of the withered leaves obtained in the withering in the step (3) is 55-60%.
Further, the water content of the green leaf obtained in the green leaf shaking step (4) is 35-45%.
Further, the moisture content of the re-dried leaves obtained in the step (7) of shaking is 18-25%.
Compared with the prior art, the invention has the beneficial effects that: the invention carries out strict and reasonable technical improvement and technical optimization on the traditional black tea processing technology, strictly controls the processing time, the processing temperature and the water content of the tea, and the processed tea has the advantages of fragrance, freshness and mellow taste, meets the inherent quality requirement of consumers on the black tea, is popular with consumers, and has good quality and good economic benefit.
Detailed Description
Example 1
A processing method of black tea comprises the following steps:
(1) picking fresh leaves: picking fresh tea leaves with 1 bud and 3 leaves in late summer and early autumn;
(2) spreading and airing: placing the fresh tea leaves obtained in the step (1) in a room at the temperature of 20 ℃ for spreading, airing and heat dissipation, wherein the thickness of the spread tea leaves is 3-4 cm, and the spreading and cooling time is 30 minutes, so as to obtain spread and cooled tea leaves;
(3) withering: placing the spread and cooled leaves obtained in the step (2) in a withering room at the temperature of 26 ℃ for natural withering treatment, keeping air circulation in the withering room, and naturally withering for 12-15 hours to obtain withered leaves;
(4) shaking green: spreading and cooling the withered leaves obtained in the step (3) to 20 ℃, then putting the withered leaves into a rocking machine for rocking for three times, taking out the tea leaves after each rocking, spreading, cooling and standing, wherein the first rocking is carried out for 7-8 minutes, the rotating speed of the rocking machine is controlled at 10r/min, and the spreading, cooling and standing are carried out for 2-hours; shaking green for 9-10 minutes for the second time, controlling the rotating speed of a shaking green machine at 15r/min, spreading, airing and standing for 2.5 hours; shaking green for 11-12 minutes for the third time, controlling the rotating speed of a shaking green machine at 20r/min, spreading, airing and standing for 3 hours; obtaining rocking green leaves;
(5) rolling: putting the green leaves obtained in the step (4) into a rolling machine, and pressing and rolling for 1.8 hours according to the sequence of light-heavy-light to obtain rolled leaves;
(6) fermentation: putting the rolled leaves obtained in the step (5) into a fermentation chamber for fermentation treatment, controlling the temperature of the fermentation chamber at 24.5 ℃ and the relative humidity at 96%, continuously introducing oxygen into the fermentation chamber at the same time, fermenting until the green smell of the rolled leaves disappears and the flower fragrance appears, and fermenting for 4-5 hours to obtain fermented leaves;
(7) drying: placing the fermented leaves obtained in the step (6) on a dryer for primary drying at the temperature of 125 ℃ for 11-12 minutes to obtain primary dried leaves, and spreading the primary dried leaves for 38 minutes; then placing the primarily dried leaves on a dryer for re-drying at the temperature of 135 ℃, wherein the thickness of the spread leaves is 2-2.5 cm, and re-drying for 42-45 minutes to obtain re-dried leaves;
(8) and (3) fragrance extraction: and (4) placing the re-dried leaves obtained in the step (7) in an aroma extracting machine, spreading the leaves with the thickness of 1.8 cm, and baking for 4-5 hours at the baking temperature of 90 ℃ to obtain finished products.
Further, the water content of the withered leaves obtained in the withering in the step (3) is 55%.
Further, the water content of the green leaf obtained in the green leaf shaking in the step (4) is 35%.
Further, the moisture content of the re-dried leaves obtained in the step (7) of shaking is 18%.
Example 2
A processing method of black tea comprises the following steps:
(1) picking fresh leaves: picking fresh tea leaves with 1 bud and 3 leaves in late summer and early autumn;
(2) spreading and airing: placing the fresh tea leaves obtained in the step (1) in a room at the temperature of 18 ℃ for spreading and cooling to dissipate heat, wherein the thickness of the spread tea leaves is 3-4 cm, and the spreading and cooling time is 45 minutes, so as to obtain spread and cooled tea leaves;
(3) withering: placing the spread and cooled leaves obtained in the step (2) in a withering room at the temperature of 26 ℃ for natural withering treatment, keeping air circulation in the withering room, and naturally withering for 12-15 hours to obtain withered leaves;
(4) shaking green: spreading and cooling the withered leaves obtained in the step (3) to 18 ℃, then putting the withered leaves into a rocking machine for rocking for three times, taking out the tea leaves after each rocking, spreading, cooling and standing, wherein the first rocking is carried out for 7-8 minutes, the rotating speed of the rocking machine is controlled at 10r/min, and the spreading, cooling and standing are carried out for 2.5 hours; shaking green for 9-10 minutes for the second time, controlling the rotating speed of a shaking green machine at 15r/min, spreading, airing and standing for 3 hours; shaking green for 11-12 minutes for the third time, controlling the rotating speed of a shaking green machine at 20r/min, spreading, airing and standing for 3.5 hours; obtaining rocking green leaves;
(5) rolling: putting the green leaves obtained in the step (4) into a rolling machine, and pressing and rolling for 1.6 hours according to the sequence of light-heavy-light to obtain rolled leaves;
(6) fermentation: putting the rolled leaves obtained in the step (5) into a fermentation chamber for fermentation treatment, controlling the temperature of the fermentation chamber at 24.5 ℃ and the relative humidity at 96%, continuously introducing oxygen into the fermentation chamber at the same time, fermenting until the green smell of the rolled leaves disappears and the flower fragrance appears, and fermenting for 4-5 hours to obtain fermented leaves;
(7) drying: placing the fermented leaves obtained in the step (6) on a dryer for primary drying at 130 ℃ for 11-12 minutes to obtain primary dried leaves, and spreading the primary dried leaves for 38 minutes; then placing the primarily dried leaves on a dryer for re-drying at the temperature of 130 ℃ for 42-45 minutes to obtain re-dried leaves, wherein the thickness of the spread leaves is 2-2.5 cm;
(8) and (3) fragrance extraction: and (4) placing the re-dried leaves obtained in the step (7) in an aroma extracting machine, spreading the leaves with the thickness of 1.5 cm, and baking at the baking temperature of 85 ℃ for 4-5 hours to obtain finished products.
Further, the water content of the withered leaves obtained in the withering in the step (3) is 60%.
Further, the water content of the green leaf obtained in the green leaf shaking in the step (4) is 45%.
Further, the moisture content of the re-dried leaves obtained in the step (7) of shaking is 25%.
The invention carries out strict and reasonable technical improvement and technical optimization on the traditional black tea processing technology, strictly controls the processing time, the processing temperature and the water content of the tea, and the processed tea has the advantages of fragrance, freshness and mellow taste, meets the inherent quality requirement of consumers on the black tea, is popular with consumers, and has good quality and good economic benefit.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. A processing method of black tea is characterized by comprising the following steps: the method comprises the following steps:
(1) picking fresh leaves: picking fresh tea leaves with 1 bud and 3 leaves in late summer and early autumn;
(2) spreading and airing: placing the fresh tea leaves obtained in the step (1) in a room at the temperature of 18-20 ℃ for spreading and cooling to dissipate heat, wherein the thickness of the spread tea leaves is 3-4 cm, and the spreading and cooling time is 30-45 minutes, so as to obtain spread and cooled tea leaves;
(3) withering: placing the spread and cooled leaves obtained in the step (2) in a withering room at the temperature of 26 ℃ for natural withering treatment, keeping air circulation in the withering room, and naturally withering for 12-15 hours to obtain withered leaves;
(4) shaking green: cooling withered leaves obtained in the step (3) to 18-20 ℃ in a spreading and drying mode, then placing the withered leaves into a rocking machine for rocking for three times, taking out the tea leaves after each rocking is finished, spreading, drying and standing, wherein the first rocking is carried out for 7-8 minutes, the rotating speed of the rocking machine is controlled at 10r/min, and the spreading, drying and standing are carried out for 2-2.5 hours; shaking green for 9-10 minutes for the second time, controlling the rotating speed of a shaking green machine at 15r/min, spreading, airing and standing for 2.5-3 hours; shaking green for 11-12 minutes for the third time, controlling the rotating speed of a shaking green machine at 20r/min, spreading, airing and standing for 3-3.5 hours; obtaining rocking green leaves;
(5) rolling: putting the green leaves obtained in the step (4) into a rolling machine, and pressing and rolling for 1.6-1.8 hours according to the sequence of light-heavy-light to obtain rolled leaves;
(6) fermentation: putting the rolled leaves obtained in the step (5) into a fermentation chamber for fermentation treatment, controlling the temperature of the fermentation chamber at 24.5 ℃ and the relative humidity at 96%, continuously introducing oxygen into the fermentation chamber at the same time, fermenting until the green smell of the rolled leaves disappears and the flower fragrance appears, and fermenting for 4-5 hours to obtain fermented leaves;
(7) drying: placing the fermented leaves obtained in the step (6) on a dryer for primary drying at the primary drying temperature of 125-; then placing the primarily dried leaves on a dryer for re-drying at the temperature of 130 ℃ and 135 ℃, wherein the thickness of the spread leaves is 2-2.5 cm, and re-drying for 42-45 minutes to obtain re-dried leaves;
(8) and (3) fragrance extraction: and (4) placing the re-dried leaves obtained in the step (7) in an aroma extracting machine, spreading the leaves with the thickness of 1.5-1.8 cm, and baking at the temperature of 85-90 ℃ for 4-5 hours to obtain finished products.
2. A process of processing black tea according to claim 1 wherein: the water content of the withered leaves obtained in the step (3) is 55-60%.
3. A process of processing black tea according to claim 1 wherein: the water content of the green leaf obtained in the step (4) is 35-45%.
4. A process of processing black tea according to claim 1 wherein: the water content of the re-dried leaves obtained in the step (7) is 18-25%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475588A (en) * | 2021-07-16 | 2021-10-08 | 绍兴越江茶业有限公司 | Processing method of Yuehong kungfu tea |
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| CN108812994A (en) * | 2018-06-21 | 2018-11-16 | 石门安溪茶业有限责任公司 | A kind of processing method of fruity black tea |
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2020
- 2020-09-29 CN CN202011049094.3A patent/CN112106848A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630769A (en) * | 2012-05-09 | 2012-08-15 | 桂东县玲珑王茶叶开发有限公司 | Red tea processing method |
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| CN104886288A (en) * | 2015-06-24 | 2015-09-09 | 贵州怡壶春生态茶业有限公司 | Honey-aroma type congou black tea processing method |
| CN104904890A (en) * | 2015-06-30 | 2015-09-16 | 福建瑞隆农业综合开发有限公司 | Preparation method of scented black tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475588A (en) * | 2021-07-16 | 2021-10-08 | 绍兴越江茶业有限公司 | Processing method of Yuehong kungfu tea |
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Application publication date: 20201222 |