CN112273462A - Processing method of diced black tea with sweet osmanthus - Google Patents
Processing method of diced black tea with sweet osmanthus Download PDFInfo
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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
-
- 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
-
- 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
Abstract
The invention relates to a processing method of diced black tea, which comprises the following steps: 1) withering: spreading the picked fresh tea leaves of the cinnamomum cassia presl in a withering trough, controlling the environmental temperature to be 20-35 ℃ during withering, controlling the air humidity to be 65-75%, and carrying out withering for 9-16 h; 2) rolling: putting the withered leaves treated in the step 1) into a rolling machine, and rolling until the cell damage rate of the withered leaves is more than 80% and the leaves are more than 90% to be strips; 3) fermentation: uniformly spreading the rolled leaves treated in the step 2), putting the rolled leaves into a fermentation box for fermentation, and stopping fermentation until the leaves have obvious flower and fruit fragrance or sweet fragrance and orange red or purple copper color; 4) and (3) drying: drying the fermented tea leaves by using a gross fire until the water content of the tea leaves is 30-40%, and then drying the tea leaves by using a full fire until the water content of the tea leaves is 6-7%; 5) and (3) fragrance extraction: baking the dried tea leaves at low temperature to improve the aroma. The tea prepared from the cinnamon leaf and black tea has high flavin, obvious flower fragrance and high quality, and is suitable for batch popularization and production.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method of diced black tea.
Background
The Guiding tea is a unique rare tea tree fine variety in Hunan province, is produced from the national 4A scenic spot, namely the mountain deep with the altitude near dolomite of about 800 meters, has excellent quality, is fresh and mellow in taste after being made into green tea, is obvious in aftertaste, and is rich in contained components, wherein the content of epigallocatechin gallate (EGCG) reaches about 10 percent. Because of its excellent quality, Gui Ding tea was chosen as the imperial tea and is recorded in detail in Hu nan Tong Zhi and Bao Qing Fu Zhi.
The black tea is one of six Chinese teas, belongs to the whole fermentation tea, and has the health-care functions of resisting oxidation, softening blood vessels, nourishing stomach and the like. Generally, tea tree varieties with large bud leaves, rich internal components, high ester catechin content and moderate caffeine content are suitable for making black tea. The tea of the cinnamon leaves meets the requirement, so the tea of the cinnamon leaves is also suitable for producing high-quality black tea. In the prior art, most of the preparation procedures of common black tea comprise withering, rolling, fermentation, drying and the like, and generally take manual workshop type production as a main step, wherein the manual tea production efficiency and the product quality are lower, the yield is less, the labor cost is high, the production conditions of workshop type production are poor, and the process control level is low; therefore, the traditional process is directly applied to the preparation of the tea with the osmanthus fragrans leaves, and the strain characteristics of the tea with the osmanthus fragrans leaves, such as obvious flower fragrance and high theaflavin, cannot be fully reflected.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a production method suitable for industrially processing the tea with the diced osmanthus into the black tea with the diced osmanthus so as to obtain the prepared black tea with obvious camellia fragrance and high theaflavin.
The technical problem solved by the invention is realized by adopting the following technical scheme:
a processing method of diced black tea comprises the following steps:
1) withering: spreading the picked fresh tea leaves of the cinnamomum cassia presl in a withering trough, controlling the environmental temperature to be 20-35 ℃ during withering, controlling the air humidity to be 65-75%, and carrying out withering for 9-16 h;
2) rolling: putting the withered leaves treated in the step 1) into a rolling machine, and rolling until the cell damage rate of the withered leaves is more than 80% and the leaves are more than 90% to be strips;
3) fermentation: uniformly spreading the rolled leaves treated in the step 2), putting the rolled leaves into a fermentation box for fermentation, and stopping fermentation until the leaves have obvious flower and fruit fragrance or sweet fragrance and orange red or purple copper color;
4) and (3) drying: drying the fermented tea leaves by using a gross fire until the water content of the tea leaves is 30-40%, and then drying the tea leaves by using a full fire until the water content of the tea leaves is 6-7%;
5) and (3) fragrance extraction: baking the dried tea leaves at low temperature to improve the aroma.
Preferably, the ratio of one bud to one leaf in the fresh tea leaves of the cinnamomum cassia presl is more than or equal to 80 percent, and the fresh tea leaves are free of fish leaves and insect-infected leaves.
Preferably, after the withering is finished, the water content in the withered leaves is 58-62%.
Preferably, the preliminary kneading is performed in the order of air-gently kneading-heavily kneading-lightly kneading at the time of kneading in step 2), and then the secondary kneading is performed in the order of lightly kneading-heavily kneading-lightly kneading.
Preferably, in the step 2), during the preliminary kneading, the time for the air kneading, the light kneading, the heavy kneading and the light kneading is 5min, 10-15 min, 20-30 min and 10min in sequence; when re-kneading, the time for gentle kneading, heavy kneading and light kneading is 15-20 min, 10min and 15-20 min in sequence.
Preferably, the fermentation is performed in step 3) under the conditions of high temperature and low humidity, low temperature and low humidity, and low temperature and high humidity.
Preferably, in the step 3), when the temperature is 32-38 ℃ and the humidity is 70-80% and the fermentation time is 20-30 min under high temperature and low humidity; when the temperature is low and the humidity is low, the temperature is 25-30 ℃, the humidity is 70-80%, and the fermentation time is 20-30 min; and when the temperature is low and the humidity is high, the temperature is 25-30 ℃, the humidity is 95-96%, and the fermentation time is 2-3 h.
Preferably, in the step 4), the gross fire temperature is 110-120 ℃ during the drying of the gross fire, and the drying of the gross fire is finished and then spread for cooling for 10-15 min, and then the drying of the full fire is carried out, wherein the temperature of the full fire is 85-95 ℃ during the drying of the full fire.
Preferably, in the step 5), the aroma raising temperature is 60-70 ℃, and the aroma raising time is 1-2 h.
Has the advantages that: compared with the prior black tea production technology, the invention has the following advantages:
1. the invention focuses on controlling the process conditions of the withering of black tea, the withering in the traditional black tea process is only a water loss process of fresh tea leaves, only results are controlled, and the process is hardly controlled, however, the applicant finds that the withering is not only a water loss process, but also biochemical conversion of the black tea can occur in the research process, the quality of the black tea is influenced, especially, the influence on aroma and amino acid substances is large, when the environmental temperature is too low, the withering time is long (more than 20h), the production efficiency is low, and the too long withering time can cause dry substances in the fresh tea leaves to be consumed due to hydrolysis or oxidation, the quality of the black tea is reduced, the environmental temperature is too high, the withering speed of the fresh tea leaves on the surface is too high, and the withering is not uniform, the withering speed is controlled to be a proper degree by controlling the withering temperature to be between 20 and 35 ℃ and the humidity to be about 70 percent, so that the fresh tea leaves are withered uniformly, and the components of the aroma and the taste are converted more fully.
2. The rolling process is unique, the traditional primary rolling process is easy to cause insufficient oxygen supply required by black tea fermentation due to a long-time closed environment, and the conversion of catechin to theaflavin is influenced. As an improvement, the rolling conditions are extremely important to control because the rolling action is different in each rolling, the first rolling action is to destroy the tea tissue to enable the catechins and polyphenol oxidase to be in full contact, the second rolling action is to promote the conversion of the catechins to key quality components such as theaflavin, thearubigin and the like through mechanical turning while improving the cell destruction rate of the tea, and the appearance of the tea is finished to enable the appearance of the dry tea to be firmer and more black and oily, so that the appearance quality of the black tea is improved.
3. According to the invention, the fermentation adopts a temperature-variable humidity-variable fermentation method, the biochemical conversion of catechin to theaflavin is promoted at a high temperature and a low humidity in the initial stage of the fermentation, the further oxidative polymerization of theaflavin into thearubigin or theabrownin is inhibited at a low temperature and a high humidity in the middle and later stages of the fermentation, the conversion loss of theaflavin is reduced, the conversion of aroma and other quality components is not influenced, and the theaflavin content and the tea quality in the finished tea are improved.
4. The Guiding tea contains rich components, and the 'slightly bitter and fragrant special clean' taste is recorded in the 'Hunan Tongzhi' and 'Baoqing Fu Zhi' respectively: through physical and chemical analysis, the composition of catechin in the cinnamon tea is different from that of common tea, namely the EGCG content is up to 10 percent (the common tea is 6 to 8 percent); the proportion of nerol in the aroma component is high, so that the natural rose aroma is presented. Therefore, the invention particularly emphasizes that the optimal conditions are created for the conversion of the catechin from the beginning of withering to the end of fermentation, the conversion of the catechin to the quality substances such as theaflavin and thearubigin is improved, the 'bitter taste' of the Guiding tea is reduced, high theaflavin is obtained, the pertinence and the applicability are strong, and the tea has better effects no matter spring tea or summer and autumn tea.
5. The invention firstly processes the tea leaves of the cassiabarktree leaves into the black tea, and provides a clean and standardized processing method of the black tea leaves of the cassiabarktree leaves, which is suitable for batch production and popularization.
Detailed Description
In order to make the technical means, the creation features, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
The processing method of the Guiding black tea comprises the following steps:
1) withering: spreading the picked fresh tea leaves of the cinnamomum japonicum thunb in a withering trough, wherein the ratio of one bud to one leaf in the fresh tea leaves of the cinnamomum japonicum thunb is more than or equal to 80 percent, and the fresh tea leaves are free of fish leaves and insect-infected leaves; during withering, the ambient temperature is controlled to be 30 ℃, the air humidity is 70%, and the withering time is 12 h; specifically, when the temperature is lower than 20 ℃, heating withering is firstly adopted, the temperature of hot air is about 35 ℃, the heating withering is carried out for 4-6 hours, and then the room temperature withering is carried out until the withering is finished; when the temperature is higher than 20 ℃ and lower than 30 ℃, natural withering can be adopted; when the temperature is higher than 35 ℃, ventilation is enhanced, the air humidity in the environment is kept, and the phenomenon of nonuniform withering caused by too fast water loss speed and too short withering time of fresh leaves is avoided, wherein if the fresh leaves meet rainwater, the temperature in the early stage of withering can be properly increased or the withering time is prolonged. After the withering is finished, the water content in the withered leaves is 58-62%, and the specific expression is that the leaves are shriveled in a leaf shape, the leaf quality is soft, the tender stalks are withered and soft, the bending is continuous, the leaves are pinched by hands to be soft, the withered leaves are tightly held to be agglomerated, and the hands can be loosened slowly. The luster of the leaf surface disappears, the color of the leaf turns dark green, the smell of the green grass declines, and the fragrance is given off thoroughly.
2) Rolling: putting the withered leaves treated in the step 1) into a rolling machine for rolling, wherein in the embodiment, the rolling machine with the 6CR-35 type or above is adopted for rolling, primary rolling is carried out according to the sequence of air rolling-light rolling-heavy rolling-light rolling, and then secondary rolling is carried out according to the sequence of light rolling-heavy rolling-light rolling; during preliminary kneading, the time for air kneading, light kneading, heavy kneading and light kneading is 5min, 10min, 20min and 10min in sequence; after the preliminary kneading is finished, stacking for 20min at room temperature (hollowing the middle part, similar to natural fermentation) and then carrying out re-kneading, wherein the time for lightly kneading, heavily kneading and lightly kneading is 15min, 10min and 15min in sequence, and during the re-kneading, if the tea leaves subjected to preliminary kneading are tight and the tea juice overflows, the tea leaves can be directly gently kneaded for 35-45min without heavily kneading; twisting until the cell damage rate of the withered leaves is more than 80 percent and the leaves are more than 90 percent into strips.
3) Fermentation: uniformly spreading the rolled leaves treated in the step 2), putting the rolled leaves into a fermentation box for fermentation, and sequentially fermenting under the conditions of high temperature and low humidity, low temperature and low humidity and low temperature and high humidity; at high temperature and low humidity, the temperature is 35 deg.C, the humidity is 75%, and the fermentation time is 30 min; at low temperature and low humidity, the temperature is 28 ℃, the humidity is 75%, and the fermentation time is 30 min; when the temperature is low and the humidity is high, the temperature is 28 ℃, the humidity is 95%, and the fermentation time is 2-3 h; fermenting until the leaves have obvious flower and fruit fragrance or sweet fragrance, orange red leaf color or purple copper color, and stopping fermentation.
4) And (3) drying: drying the fermented tea leaves by using gross fire until the water content of the tea leaves is 30-40%, wherein the tea leaves have soft, harsh and elastic feeling when being touched by hands, the temperature of the gross fire is 115 ℃ when the gross fire is dried, and then drying the tea leaves by using full fire after spreading for 10min, wherein the temperature of the full fire is 90 ℃ when the full fire is dried; drying with strong fire until the water content of the tea leaves is 6%, and the tea leaves are twisted into powder by hand.
5) And (3) fragrance extraction: baking the dried tea leaves at a low temperature to improve aroma, wherein the aroma improving temperature is 70 ℃, and the aroma improving time is 1.5 h. When the fragrance is enhanced, the mixture is baked until the fragrance is obvious, and the rope is tight and oily.
Example 2
The processing method of the Guiding black tea comprises the following steps:
1) withering: spreading the picked fresh tea leaves of the cinnamomum japonicum thunb in a withering trough, wherein the ratio of one bud to one leaf in the fresh tea leaves of the cinnamomum japonicum thunb is more than or equal to 80 percent, and the fresh tea leaves are free of fish leaves and insect-infected leaves; during withering, the ambient temperature is controlled to be 20 ℃, the air humidity is 72%, and the withering time is 11 h; after the withering is finished, the water content in the withered leaves is 58-62%, and the specific expression is that the leaves are shriveled in a leaf shape, the leaf quality is soft, the tender stalks are withered and soft, the bending is continuous, the leaves are pinched by hands to be soft, the withered leaves are tightly held to be agglomerated, and the hands can be loosened slowly. The luster of the leaf surface disappears, the color of the leaf turns dark green, the smell of the green grass declines, and the fragrance is given off thoroughly.
2) Rolling: putting the withered leaves treated in the step 1) into a rolling machine for rolling, wherein in the embodiment, the rolling machine with the 6CR-35 type or above is adopted for rolling, primary rolling is carried out according to the sequence of air rolling-light rolling-heavy rolling-light rolling, and then secondary rolling is carried out according to the sequence of light rolling-heavy rolling-light rolling; during preliminary kneading, the time for air kneading, light kneading, heavy kneading and light kneading is 5min, 15min, 30min and 10min in sequence; stacking at room temperature for 20min (digging the middle part, and similar to natural fermentation) after the preliminary kneading is finished, and then carrying out re-kneading, wherein the time for lightly kneading, re-kneading and lightly kneading is 20min, 10min and 20min in sequence, and during the re-kneading process, if the tea leaves subjected to preliminary kneading are tight and the tea juice overflows, the tea leaves can be directly gently kneaded for 35-45min without re-kneading; twisting until the cell damage rate of the withered leaves is more than 80 percent and the leaves are more than 90 percent into strips.
3) Fermentation: uniformly spreading the rolled leaves treated in the step 2), putting the rolled leaves into a fermentation box for fermentation, and sequentially fermenting under the conditions of high temperature and low humidity, low temperature and low humidity and low temperature and high humidity; at high temperature and low humidity, the temperature is 36 deg.C, the humidity is 78%, and the fermentation time is 25 min; at low temperature and low humidity, the temperature is 26 deg.C, the humidity is 78%, and the fermentation time is 25 min; when the temperature is low and the humidity is high, the temperature is 26 ℃, the humidity is 96 percent, and the fermentation time is 2 hours; fermenting until the leaves have obvious flower and fruit fragrance or sweet fragrance, orange red leaf color or purple copper color, and stopping fermentation.
4) And (3) drying: drying the fermented tea leaves by using gross fire until the water content of the tea leaves is 30-40%, wherein the tea leaves have soft, harsh and elastic feeling when being touched by hands, the temperature of the gross fire is 120 ℃ when the gross fire is dried, and then drying the tea leaves by using full fire after spreading for 15min, wherein the temperature of the full fire is 95 ℃ when the full fire is dried; drying with strong fire until the water content of the tea leaves is 7%, which is specifically characterized in that the tea leaves are twisted into powder by hand.
5) And (3) fragrance extraction: baking the dried tea leaves at low temperature to improve aroma, wherein the aroma improving temperature is 68 ℃, and the aroma improving time is 2 hours. When the fragrance is enhanced, the mixture is baked until the fragrance is obvious, and the rope is tight and oily.
Comparative example
The same raw materials of the tea are prepared by the traditional black tea preparation process, wherein natural withering is adopted for withering, a rolling procedure is adopted for rolling, and constant temperature and humidity conditions are adopted for fermentation; the conventional drying procedure is adopted for drying, and the prepared diced black tea is used as a reference product.
The products of example 1, example 2 and the control example were subjected to sensory evaluation and testing of the main quality components, and the statistics of the results are shown in table one and table two.
Table-sensory evaluation results
Table two main quality component detection results
As can be seen from the first and second tables, the specified black tea prepared by the method of the invention has elegant flower fragrance, high fragrance, fresh, mellow and dry taste, red, uniform and bright leaf bottom and orange and bright soup color, and the content of theaflavin is far superior to that of the black tea prepared by the traditional process through detection. The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. The processing method of the diced black tea is characterized by comprising the following steps of:
1) withering: spreading the picked fresh tea leaves of the cinnamomum cassia presl in a withering trough, controlling the environmental temperature to be 20-35 ℃ during withering, controlling the air humidity to be 65-75%, and carrying out withering for 9-16 h;
2) rolling: putting the withered leaves treated in the step 1) into a rolling machine, and rolling until the cell damage rate of the withered leaves is more than 80% and the leaves are more than 90% to be strips;
3) fermentation: uniformly spreading the rolled leaves treated in the step 2), putting the rolled leaves into a fermentation box for fermentation, and stopping fermentation until the leaves have obvious flower and fruit fragrance or sweet fragrance and orange red or purple copper color;
4) and (3) drying: drying the fermented tea leaves by using a gross fire until the water content of the tea leaves is 30-40%, and then drying the tea leaves by using a full fire until the water content of the tea leaves is 6-7%;
5) and (3) fragrance extraction: baking the dried tea leaves at low temperature to improve the aroma.
2. The processing method of the black tea containing the diced tea as claimed in claim 1, wherein in the step 1), the ratio of one bud to one leaf in the fresh leaves of the diced tea is more than or equal to 80%, and the fresh leaves of the diced tea do not contain fish leaves and insect-infected leaves.
3. The processing method of Guiding black tea as claimed in claim 1, wherein the water content in the withered leaves after the withering in step 1) is 58-62%.
4. The method for processing diced black tea as claimed in claim 1, wherein the kneading in step 2) is carried out by carrying out preliminary kneading in the order of air-kneading-light-kneading-heavy-kneading-light-kneading and then carrying out secondary kneading in the order of light-kneading-heavy-kneading-light-kneading.
5. The diced black tea processing method according to claim 4, wherein in the step 2), during primary rolling, the time for empty rolling, light rolling, heavy rolling and light rolling is 5min, 10-15 min, 20-30 min and 10min in sequence; when re-kneading, the time for gentle kneading, heavy kneading and light kneading is 15-20 min, 10min and 15-20 min in sequence.
6. The method for processing the GuiDing black tea as claimed in claim 1, wherein the fermentation is performed in the step 3) according to the sequence of the conditions of high temperature and low humidity, low temperature and high humidity.
7. The processing method of the diced black tea as claimed in claim 6, wherein in the step 3), the temperature is 32-38 ℃, the humidity is 70-80% and the fermentation time is 20-30 min under high temperature and low humidity; when the temperature is low and the humidity is low, the temperature is 25-30 ℃, the humidity is 70-80%, and the fermentation time is 20-30 min; and when the temperature is low and the humidity is high, the temperature is 25-30 ℃, the humidity is 95-96%, and the fermentation time is 2-3 h.
8. The processing method of the Guiding black tea according to claim 1, wherein in the step 4), the gross fire temperature is 110-120 ℃ when the gross fire is dried, and the gross fire is dried and then spread for cooling for 10-15 min, and then the Guiding black tea is dried with full fire, wherein the full fire temperature is 85-95 ℃ when the full fire is dried.
9. The processing method of the GuiDing black tea as claimed in claim 1, wherein in the step 5), the aroma raising temperature is 60-70 ℃, and the aroma raising time is 1-2 h.
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