CN112155067A - Processing technology of black tea - Google Patents
Processing technology of black tea Download PDFInfo
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- CN112155067A CN112155067A CN202010991066.7A CN202010991066A CN112155067A CN 112155067 A CN112155067 A CN 112155067A CN 202010991066 A CN202010991066 A CN 202010991066A CN 112155067 A CN112155067 A CN 112155067A
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- tea
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- 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
-
- 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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a processing technology of black tea, which comprises the following steps: s1): picking: picking fresh leaves of excellent Yunnan large-leaf tea trees, wherein the picking standard is one bud and one leaf; s2): withering: uniformly thinly spreading the picked fresh leaves on an indoor bamboo sieve, withering for 8-10h, wherein the thickness of the spread layer is 3-7cm, the indoor temperature is controlled at 25-35 ℃, the fresh leaves are withered until the water content of the tea leaves is 10% -16%, and the indoor environment is kept under a ventilation condition during the withering; s3): rolling: rolling the withered tea leaves by using a rolling machine, controlling the rotating speed of the rolling machine to be 38-48r/min, rolling the tea leaves for 5-7min, turning and stirring the tea leaves once every 3min in the rolling process, keeping the rolling temperature at 20-25 ℃, keeping the relative humidity at 75-85%, rolling until the crushing rate of the tea leaves reaches 78-85%, and the strip forming rate is 80-90%; the black tea produced by the processing technology of the black tea has high content of theaflavin and thearubigin, and the tea has sweet taste and low bitter taste.
Description
Technical Field
The invention relates to the technical field of black tea processing, in particular to a processing technology of black tea.
Background
Black tea belongs to fully fermented tea, and is refined by a series of technological processes of withering, rolling, fermenting, drying and the like by taking appropriate tea tree new bud leaves as raw materials, wherein the withering is an important process for primary processing of black tea, the black tea is named as 'black tea' during primary processing, the black tea is famous for being red in tea soup and leaf bottom color after being brewed by dry tea, the black tea is subjected to chemical reaction centered on enzymatic oxidation of tea polyphenol during processing, the chemical components in fresh leaves are greatly changed, the tea polyphenol is reduced by more than 90%, new components such as theaflavin and thearubigin are generated, and aroma substances are obviously increased compared with fresh leaves, so the black tea has the characteristics of mellow flavors of the black tea, the black tea and the fresh tea leaves, the catechin content in the traditional black tea leaves is still high, the bitter and astringent taste is still obvious, and the aroma and sweetness of the tea is low.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a processing technology of black tea, the content of theaflavin and thearubigins in the black tea produced by the processing technology of the black tea is high, the tea tastes sweet and has low bitter taste, and the problems in the background technology can be effectively solved.
In order to achieve the above object, the present invention proposes: a processing technology of black tea comprises the following steps:
s1): picking: picking fresh leaves of excellent Yunnan large-leaf tea trees, wherein the picking standard is one bud and one leaf;
s2): withering: uniformly thinly spreading the picked fresh leaves on an indoor bamboo sieve, withering for 8-10h, wherein the thickness of the spread layer is 3-7cm, the indoor temperature is controlled at 25-35 ℃, the fresh leaves are withered until the water content of the tea leaves is 10% -16%, and the indoor environment is kept under a ventilation condition during the withering;
s3): rolling: rolling the withered tea leaves by using a rolling machine, controlling the rotating speed of the rolling machine to be 38-48r/min, rolling the tea leaves for 5-7min, turning and stirring the tea leaves once every 3min in the rolling process, keeping the rolling temperature at 20-25 ℃, keeping the relative humidity at 75-85%, rolling until the crushing rate of the tea leaves reaches 78-85%, and the strip forming rate is 80-90%;
s4): fermentation: laying a layer of white gauze on the bamboo sieve, wetting the white gauze with warm water, spreading tea leaves on the white gauze, uniformly spreading the tea leaves, dispersing the stacked part by hand, spraying polyphenol oxidase solution on the surface of the tea leaves, covering the top layer of the tea leaves with the gauze, and placing the bamboo sieve in a fermentation vehicle for fermentation for 5-8 hours;
s5): baking: deblocking the fermented tea leaves, placing the tea leaves in a dryer for baking, wherein the drying temperature is 75-95 ℃, stirring the tea leaves in the drying process, and drying until the moisture content is 2-5%;
s6): packaging: and bagging the dried tea leaves.
As a preferred technical scheme of the invention: the spreading thickness of the tea in the fermentation step is 3-5cm, so that the loss efficiency of the water in the tea can be accelerated.
As a preferred technical scheme of the invention: in the fermentation step, the temperature in the fermentation vehicle is 30-33 ℃, the relative humidity is 85-90%, and the temperature and the humidity in the fermentation vehicle are controlled, so that the fermentation effect is improved, the reaction of the replaced polyphenols is promoted, and the content of the tea polyphenols is reduced.
As a preferred technical scheme of the invention: the polyphenol oxidase solution in the fermentation step is prepared by mixing potato and an aqueous solution, the preparation method is simple, and the reaction of polyphenol substances can be promoted.
As a preferred technical scheme of the invention: the baking time of the dryer in the baking step is 15-18min, the moisture in the tea can be reduced by baking the tea, and the tea is shaped and convenient to store.
Compared with the prior art, the invention has the beneficial effects that: according to the processing technology of the black tea, in the fermentation step, the polyphenol oxidase solution is sprayed on the surface of the tea, so that the content of polyphenol oxidase can be improved, the reaction of polyphenol substances is promoted, the content of tea polyphenol in the tea is reduced after the fermentation is finished, the content of bitter substances in the tea is reduced, the content of new components such as theaflavin, thearubigin and aromatic substances is improved, the aroma of the tea is more intense, the tea soup is more fragrant and sweet, most of bitter taste is removed, and the taste of the tea is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides the following technical scheme:
the first embodiment is as follows:
a processing technology of black tea comprises the following steps:
s1): picking: picking fresh leaves of excellent Yunnan large-leaf tea trees, wherein the picking standard is one bud and one leaf;
s2): withering: uniformly and thinly spreading picked fresh leaves on an indoor bamboo sieve, withering for 8 hours, wherein the thickness of the spread layer is 3cm, the indoor temperature is controlled at 25 ℃, the withering is carried out until the water content of the tea leaves is 10%, the indoor ventilation condition is kept during the withering, the green odor of the tea leaves can be exposed, the softness of the tea leaves is improved, part of water is dissipated, and the bitter taste of the tea leaves is reduced while the appropriate physical change and chemical change of substances in the tea leaves are generated;
s3): rolling: rolling the withered tea leaves by using a rolling machine, controlling the rotating speed of the rolling machine at 38r/min, controlling the rolling time to be 5min, turning and stirring the tea leaves every 3min in the rolling process, controlling the rolling temperature to be 20 ℃, keeping the relative humidity at 75%, rolling until the crushing rate of the tea leaves reaches 78% and the strip forming rate is 80%, and rolling up the tea strips in the rolling process to reduce the volume of the tea leaves;
s4): fermentation: laying a layer of white gauze on a bamboo sieve, wetting the white gauze with warm water, spreading tea leaves on the white gauze, enabling the spreading thickness of the tea leaves to be uniform, enabling the spreading thickness of the tea leaves to be 3cm, dispersing stacked parts by hands, spraying polyphenol oxidase solution on the surfaces of the tea leaves, enabling the polyphenol oxidase solution to be prepared by mixing potatoes and water solution, covering gauze on the top layer of the tea leaves, placing the bamboo sieve in a fermentation vehicle for fermentation for 5 hours, enabling the temperature in the fermentation vehicle to be 30 ℃ and the relative humidity to be 85%, wherein the fermentation is an important step of black tea processing, and adding the polyphenol oxidase solution can accelerate the efficiency of the fermentation process, reduce the content of polyphenol substances and further reduce the content of bitter substances in the tea leaves;
s5): baking: deblocking the fermented tea leaves, placing the tea leaves in a dryer for baking at the drying temperature of 75 ℃ for 15min, turning and stirring the tea leaves in the drying process until the moisture content is 2%, wherein most of moisture in the tea leaves can be dissipated in the baking step, and the tea leaves are convenient to plasticize;
s6): packaging: and bagging the dried tea leaves.
Example two:
a processing technology of black tea comprises the following steps:
s1): picking: picking fresh leaves of excellent Yunnan large-leaf tea trees, wherein the picking standard is one bud and one leaf;
s2): withering: uniformly and thinly spreading picked fresh leaves on an indoor bamboo sieve, withering for 9 hours, wherein the thickness of the spread thickness is 5cm, the indoor temperature is controlled at 30 ℃, the withering is carried out until the water content of the tea leaves is 14%, and the indoor ventilation condition is kept during the withering, so that the green odor of the tea leaves can be exposed, the softness of the tea leaves is improved, part of water is dissipated, and substances in the tea leaves can be subjected to appropriate physical change and chemical change and the bitter taste of the tea leaves is reduced;
s3): rolling: rolling the withered tea leaves by using a rolling machine, controlling the rotating speed of the rolling machine at 44r/min, controlling the rolling time to be 6min, turning and stirring the tea leaves every 3min in the rolling process, keeping the relative humidity at 80% at the rolling temperature of 23 ℃, rolling until the crushing rate of the tea leaves reaches 80% and the strip forming rate reaches 85%, and rolling up the tea strips in the rolling process to reduce the volume of the tea leaves;
s4): fermentation: laying a layer of white gauze on a bamboo sieve, wetting the white gauze with warm water, spreading tea leaves on the white gauze, wherein the spreading thickness of the tea leaves is uniform, the spreading thickness of the tea leaves is 4cm, the stacked parts are dispersed by hands, a polyphenol oxidase solution is sprayed on the surface of the tea leaves, the polyphenol oxidase solution is prepared by mixing potatoes and an aqueous solution, the top layer of the tea leaves is covered with the gauze, then the bamboo sieve is placed in a fermentation vehicle for fermentation for 6.5 hours, the temperature in the fermentation vehicle is 32 ℃, the relative humidity is 87%, the fermentation is an important step of black tea processing, the efficiency of the fermentation process can be accelerated by adding the polyphenol oxidase solution, the content of polyphenol substances is reduced, and the content of bitter substances in the tea leaves is reduced;
s5): baking: deblocking the fermented tea leaves, placing the tea leaves in a dryer for baking at the drying temperature of 85 ℃ for 16.5min, turning and stirring the tea leaves in the drying process until the moisture content is 3.5%, wherein most of moisture in the tea leaves can be dissipated in the baking step, so that the tea leaves can be plasticized conveniently;
s6): packaging: and bagging the dried tea leaves.
Example three:
a processing technology of black tea comprises the following steps:
s1): picking: picking fresh leaves of excellent Yunnan large-leaf tea trees, wherein the picking standard is one bud and one leaf;
s2): withering: uniformly and thinly spreading picked fresh leaves on an indoor bamboo sieve, withering for 10 hours, wherein the thickness of the spread layer is 7cm, the indoor temperature is controlled at 35 ℃, the withering is carried out until the water content of the tea leaves is 16%, and the indoor ventilation condition is kept during the withering, so that the green odor of the tea leaves can be exposed, the softness of the tea leaves is improved, part of water is dissipated, and substances in the tea leaves can be subjected to appropriate physical change and chemical change and the bitter taste of the tea leaves is reduced;
s3): rolling: rolling the withered tea leaves by using a rolling machine, controlling the rotating speed of the rolling machine at 48r/min, controlling the rolling time to be 7min, turning and stirring the tea leaves every 3min in the rolling process, keeping the relative humidity at 85% at the rolling temperature of 25 ℃, rolling until the crushing rate of the tea leaves reaches 85% and the strip forming rate reaches 90%, and rolling up the tea strips in the rolling process to reduce the volume of the tea leaves;
s4): fermentation: laying a layer of white gauze on a bamboo sieve, wetting the white gauze with warm water, spreading tea leaves on the white gauze, enabling the spreading thickness of the tea leaves to be uniform, enabling the spreading thickness of the tea leaves to be 5cm, dispersing stacked parts by hands, spraying polyphenol oxidase solution on the surfaces of the tea leaves, enabling the polyphenol oxidase solution to be prepared by mixing potatoes and water solution, covering gauze on the top layer of the tea leaves, placing the bamboo sieve in a fermentation vehicle for fermentation for 8 hours, enabling the temperature in the fermentation vehicle to be 33 ℃ and the relative humidity to be 90%, wherein the fermentation is an important step of black tea processing, and adding the polyphenol oxidase solution can accelerate the efficiency of the fermentation process, reduce the content of polyphenol substances and further reduce the content of bitter substances in the tea leaves;
s5): baking: deblocking the fermented tea leaves, placing the tea leaves in a dryer for baking at the baking temperature of 95 ℃ for 18min, turning and stirring the tea leaves in the baking process until the moisture content is 5%, wherein most of moisture in the tea leaves can be dissipated in the baking step, and the tea leaves are convenient to plasticize;
s6): packaging: and bagging the dried tea leaves.
The invention has the advantages that: in the fermentation stage, the polyphenol oxidase solution is sprayed on the surface of the tea, so that the reaction efficiency of polyphenol substances is improved, the fermentation efficiency is improved, the content of the polyphenol substances in the tea is reduced, the content of bitter substances in the tea is reduced, the produced black tea has better taste and lighter bitter taste, and the quality of the black tea is improved.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A processing technology of black tea is characterized in that: the method comprises the following steps:
s1): picking: picking fresh leaves of excellent Yunnan large-leaf tea trees, wherein the picking standard is one bud and one leaf;
s2): withering: uniformly thinly spreading the picked fresh leaves on an indoor bamboo sieve, withering for 8-10h, wherein the thickness of the spread layer is 3-7cm, the indoor temperature is controlled at 25-35 ℃, the fresh leaves are withered until the water content of the tea leaves is 10% -16%, and the indoor environment is kept under a ventilation condition during the withering;
s3): rolling: rolling the withered tea leaves by using a rolling machine, controlling the rotating speed of the rolling machine to be 38-48r/min, rolling the tea leaves for 5-7min, turning and stirring the tea leaves once every 3min in the rolling process, keeping the rolling temperature at 20-25 ℃, keeping the relative humidity at 75-85%, rolling until the crushing rate of the tea leaves reaches 78-85%, and the strip forming rate is 80-90%;
s4): fermentation: laying a layer of white gauze on the bamboo sieve, wetting the white gauze with warm water, spreading tea leaves on the white gauze, uniformly spreading the tea leaves, dispersing the stacked part by hand, spraying polyphenol oxidase solution on the surface of the tea leaves, covering the top layer of the tea leaves with the gauze, and placing the bamboo sieve in a fermentation vehicle for fermentation for 5-8 hours;
s5): baking: deblocking the fermented tea leaves, placing the tea leaves in a dryer for baking, wherein the drying temperature is 75-95 ℃, stirring the tea leaves in the drying process, and drying until the moisture content is 2-5%;
s6): packaging: and bagging the dried tea leaves.
2. A process of processing black tea according to claim 1, wherein: the spreading thickness of the tea in the fermentation step is 3-5 cm.
3. A process of processing black tea according to claim 1, wherein: the temperature in the fermentation vehicle in the fermentation step is 30-33 ℃, and the relative humidity is 85-90%.
4. A process of processing black tea according to claim 1, wherein: the polyphenol oxidase solution in the fermentation step is prepared by mixing potato with an aqueous solution.
5. A process of processing black tea according to claim 1, wherein: the baking time of the dryer in the baking step is 15-18 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010991066.7A CN112155067A (en) | 2020-09-20 | 2020-09-20 | Processing technology of black tea |
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| CN202010991066.7A CN112155067A (en) | 2020-09-20 | 2020-09-20 | Processing technology of black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841328A (en) * | 2021-01-19 | 2021-05-28 | 靖西市乐村茶叶有限公司 | Equipment and process for reducing bitter taste of black tea |
| CN113662058A (en) * | 2021-08-26 | 2021-11-19 | 仙居县天顶林业有限公司 | White tea production process |
| CN114468072A (en) * | 2022-02-26 | 2022-05-13 | 廖万军 | New black tea |
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| CN105558115A (en) * | 2016-03-14 | 2016-05-11 | 广西科技大学 | Preparation method of red tea |
| CN107668253A (en) * | 2017-12-01 | 2018-02-09 | 湖北星梦茶业股份有限公司 | A kind of black tea processing method |
| CN109198075A (en) * | 2018-11-22 | 2019-01-15 | 成都农业科技职业学院 | A kind of technique preparing black tea using polyphenol oxidase in potato |
| CN111149883A (en) * | 2020-02-14 | 2020-05-15 | 云南农业大学 | Dynamic fermentation method of black tea |
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2020
- 2020-09-20 CN CN202010991066.7A patent/CN112155067A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558115A (en) * | 2016-03-14 | 2016-05-11 | 广西科技大学 | Preparation method of red tea |
| CN107668253A (en) * | 2017-12-01 | 2018-02-09 | 湖北星梦茶业股份有限公司 | A kind of black tea processing method |
| CN109198075A (en) * | 2018-11-22 | 2019-01-15 | 成都农业科技职业学院 | A kind of technique preparing black tea using polyphenol oxidase in potato |
| CN111149883A (en) * | 2020-02-14 | 2020-05-15 | 云南农业大学 | Dynamic fermentation method of black tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841328A (en) * | 2021-01-19 | 2021-05-28 | 靖西市乐村茶叶有限公司 | Equipment and process for reducing bitter taste of black tea |
| CN113662058A (en) * | 2021-08-26 | 2021-11-19 | 仙居县天顶林业有限公司 | White tea production process |
| CN113662058B (en) * | 2021-08-26 | 2024-04-05 | 彭加林 | White tea production process |
| CN114468072A (en) * | 2022-02-26 | 2022-05-13 | 廖万军 | New black tea |
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