CN112273465A

CN112273465A - Flower-fragrance black tea and processing method thereof

Info

Publication number: CN112273465A
Application number: CN202011309614.XA
Authority: CN
Inventors: 周玉翔; 汤一; 盛毅永; 周伟丽; 盛伟英; 陈霞; 周竹定; 白家赫; 陈小媛
Original assignee: Xinchang Qunxing Tea Co ltd
Current assignee: Xinchang Qunxing Tea Co ltd
Priority date: 2020-11-20
Filing date: 2020-11-20
Publication date: 2021-01-29
Anticipated expiration: 2040-11-20
Also published as: CN112273465B

Abstract

The invention relates to the technical field of black tea processing, in particular to flower-fragrance type black tea and a processing method thereof. Tea varieties planted in green tea production areas such as Zhejiang and the like are mostly small leaf varieties suitable for green tea production such as Wuniao and the like, and fresh leaves contain low content of tea polyphenol, thick tea soup, high fragrance and the like. A processing method of flower-flavor black tea comprises the following steps: cleaning fresh tea leaves; soaking in ozone water, wherein the ozone yield is 10-30g/h, and the concentration is 80-120mg per liter; after soaking, clean water flows and is cleaned; centrifugally drying; ventilating and withering; rolling; fermenting; primary drying; and (5) drying the feet. The invention also comprises a black tea processed by the process. The black tea prepared by the invention is black and oily in color, fresh and pure in fragrance and remarkable in flower fragrance; the taste is fresh and mellow, no bitter and astringent, and the aftertaste is obvious; the color of the soup is golden red and bright, and the leaf bottom is red and uniform. The spring tea effect is made by using the summer tea raw material, the quality similar to high camellia is made by using the fresh leaves of the tea garden in the flat land, and the market prospect is wide.

Description

Flower-fragrance black tea and processing method thereof

Technical Field

The invention relates to the technical field of black tea processing, in particular to flower-fragrance type black tea and a processing method thereof.

Background

Black tea accounts for more than 60% of the global tea consumption, and is the largest tea consumption variety in the world. Although China mainly produces and consumes green tea, at present, the market of black tea in China is rapidly warming; the black tea is warm in nature, so that the black tea is very suitable for middle-aged and old people with poor gastrointestinal functions to drink, and is also suitable for the requirement of young people on pursuing fashion; particularly, as milk black tea is increasingly favored by young consumers, the foreseeable black tea has great demand potential.

Practice proves that a combined production mode of making green tea in the early stage of spring tea, making green tea in the middle and later stages of spring tea and making black tea in summer and autumn tea in green tea production areas of Zhejiang and the like is implemented as an intensive production mode, the product structure can be optimized, reasonable allocation of production resources is promoted, market sale channels are widened, and the technical content and the additional value of tea products are improved, so that the combined production mode of the green tea and the black tea is popularized in most green tea production areas.

However, most of tea varieties planted in green tea production areas such as Zhejiang are small leaf varieties suitable for green tea such as Wunizao, Longjing 43 and Jiujian, and the fresh leaves contain relatively low content of tea polyphenol substances compared with the varieties suitable for black tea such as Yunnan large leaves, so that the tea soup of the small leaf varieties has inherent defects in aspects of thickness, high fragrance and the like. Therefore, the market value of the leaflet seed black tea is improved only by promoting the growth and avoiding the weakness, namely the freshness and the spirit of the quality of the leaflet seed black tea are highlighted through technical innovation and improvement, and particularly, the aroma is fragrant, the flower fragrance is fresh, the taste is fresh and cool, and the liquor color is golden red, clear, bright and beautiful; to achieve this goal, only the breakthrough and innovation of the process technology are relied on!

Disclosure of Invention

The invention aims to overcome the defects of the prior art, and aims to solve the quality problems that the prior black tea process is easy to generate insufficient chemical oxidation, the fragrance of the black tea is thin and the black tea is easy to have bitter and astringent taste and the like.

A processing method of flower-flavor black tea comprises the following steps:

1) cleaning fresh tea leaves, wherein a tight string bag is arranged in a covered cleaning basket during cleaning, and the cleaning basket is positioned and fixed at a certain distance from the bottom of a water tank;

soaking in ozone water, introducing ozone with ozone output of 10-30 g/hr and concentration of 80-120 mg/L, and spraying and circulating water flowing at multiple positions for 20min or less;

soaking, and cleaning for 10-25min by combining multiple spraying and clear water flowing;

after cleaning, carrying out centrifugal drying for less than or equal to 5min, removing water on the surface of the leaves, wherein the drying speed is from low to high and is not more than 960 r/min at most;

after being cleaned by ozone, the temperature of the inner and outer fresh leaves is consistent, thus well removing field heat; the surface states of the fresh leaves are consistent and clean; killing and removing microorganisms generated on the surfaces of the fresh leaves; the fresh tea leaf cell membrane has changed properties; the faint scent of the fresh leaves is obviously improved after the fresh leaves are dried.

2) Naturally ventilating and withering the cleaned leaves, wherein the water loss rate is 30-50%, and the total withering time is 10-15 hr;

3) rolling: adopting 45 type, 55 type or 65 type rolling machine, and rolling for 50-80 min;

4) spreading in a special fermentation chamber at 20-28 deg.C and 70-80% humidity to obtain uniform leaf with thickness of 2-5 cm;

5) primary baking: the fermented leaves need to be dried in time, the hot air temperature of an oven is 110 ℃ and the drying time is 10-15min, and the water content of the leaves is 20-30%;

6) drying with slow fire: cooling and remoistening the primarily dried leaves for 0.5-1.5hr, and drying at 80-90 deg.C for 20-30 min until the water content is less than or equal to 6%.

As a further improvement and complement to the above solution, the present invention also includes the following additional technical features:

the ozone yield in step 1) is 20 g/hr.

The mesh of the net bag in the step 1) is 1-2 mm.

The covered cleaning basket in the step 1) is made of stainless steel, and the net bag is made of nylon.

The positioning mode in the step 1) adopts a plurality of oblique stainless steel rods, and can guide and position.

The positioning mode in the step 1) adopts a push block mode of adding a fixed block and a spring, and is stable.

The indoor temperature in the step 2) is 15-30 ℃, the air humidity is less than or equal to 70 percent, and the spread leaves are 2-4 cm thick.

The invention also provides the flower fragrance type black tea which is processed by the flower fragrance type black tea processing method.

The invention can achieve the following beneficial effects: according to the free radical oxidation theory formed by the quality of the black tea, the technical key point for developing the floral black tea lies in playing the chemical oxidation effect, promoting the comprehensive conversion of aroma and mellow substances, and finally achieving the excellent quality effects of strong aroma, mellow taste and obvious aftertaste. Through the immersion cleaning of the leaves in clean and sanitary ozone water, the oxidation power of cells is excited, the conversion of aroma and alcohol substances in the leaves is promoted, and the unique quality style of integrating the aroma of the black tea with fresh alcohol is formed.

The applicant of the invention utilizes a self-designed fresh tea leaf cleaning device, and the leaves are oxidized to a certain extent in a mode of soaking the leaves in pure water and introducing ozone, so as to make up for the quality problems of light aroma, bitter taste and the like of black tea caused by insufficient chemical oxidation degree in the subsequent withering, rolling, fermentation and drying processes. The black tea prepared by the method is black and oily in color, fresh and pure in fragrance and obvious in flower fragrance by using the fresh leaf raw materials of summer and autumn tea in non-traditional black tea production areas such as Xinchang of Zhejiang; the taste is fresh and mellow, no bitter and astringent, and the aftertaste is obvious; the color of the soup is golden red and bright, and the leaf bottom is red and uniform. The spring tea can be made from summer tea as raw material, and fresh leaves in the tea garden on the flat land are made into the tea with the quality characteristics similar to those of high mountain tea, so that the tea has high cost performance and wide market prospect.

Drawings

FIG. 1 is a schematic diagram of the process of the present invention.

FIG. 2 is a front view of a first wash basket orientation of the present invention.

FIG. 3 is a top view of a first wash basket orientation of the present invention.

FIG. 4 is a schematic view of a second cleaning basket positioning in accordance with the present invention.

FIG. 5 is a graph comparing the change in water extract content in the present invention.

FIG. 6 is a graph showing the comparison of the change in the content of tea polyphenols in the present invention.

FIG. 7 is a graph showing the comparison of the changes in the amino acid content in the present invention.

Detailed Description

The following detailed description of embodiments of the invention refers to the accompanying drawings.

As shown in figures 1-4, the invention relates to a flower fragrance type black tea and a processing method thereof.

The specific implementation mode is as follows: embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.

Example (b):

the processing method of the floral black tea specifically comprises the following steps:

1. fresh leaf raw materials: picking is generally started from the middle and late ten days of the late 4 months of spring tea, mainly from the late stage of spring tea and summer and autumn tea, and the picking of autumn tea is generally finished from the middle and late ten days of the 9 months.

The picking standard is as follows: according to different grades of black tea, one bud and one leaf, one bud and two leaves and one bud and three leaves are adopted, single leaves and broken leaves are not adopted as much as possible, and impurities such as old leaves in every year and tea fruits are not carried.

2. The fresh tea leaves are cleaned, a tight string bag 3 mode is arranged in the cleaning basket 2 which is covered and closed during cleaning, the cleaning basket 2 is fixed at a certain distance from the bottom of the water tank, and the cleanness of the tea leaves is guaranteed at a certain distance from the bottom.

after cleaning, carrying out centrifugal drying for less than or equal to 5min, removing water on the surface of the leaves, wherein the drying speed is from low to high and is not more than 960 r/min at most; leaving the leaf surface substantially free of free water.

As shown in fig. 2, the cleaning basket 2 is placed on the seat body 1 above the sink, the cleaning basket 2 is covered by the cover body 5, the cleaning basket 2 and the cover body 5 are locked by the locking member 4, and the locking member 4 can be any one of the prior art, such as a bolt, a lock and the like. The tightened net bag 3 is placed in the cleaning basket 2, the net holes of the net bag 3 are 1-2mm, fresh tea leaves are placed in the net bag 3, and a plurality of oblique stainless steel bars 6 are arranged on the outer side of the cleaning basket 2 and are positioned and fixed. And the cleaning basket 2, the locking piece 4 and the cover body 5 which are covered are all made of stainless steel, and the net bag 3 is made of nylon.

As shown in fig. 4, another positioning and fixing manner of the cleaning basket 2 is that a fixed block 703 and a push block 701 with a spring 702 are adopted, and the push block 701 is slidably connected to the fixed block 703.

3. The washed leaves were naturally withered by ventilation. The withering room is protected from direct sunlight and has good ventilation, the indoor temperature is 15-30 ℃, and the air humidity is less than or equal to 70%. The leaves are spread to be about 2-4 cm thick, so as to prevent fever and red change. The water loss rate is between 30 and 50 percent; generally, the withering time of the tender leaves after water loss is short, while the withering time of the old leaves is long; withering for 10-15 hr.

4. Rolling: a45-type, 55-type or 65-type rolling machine is adopted, and the technological principles of short tender leaf rolling time, long old leaf rolling time and alternation of light-weight after heavy-weight and light-weight after pressurization are adopted, and the total rolling time is 50-80 min.

5. Is carried out in a special fermentation chamber. The fermentation chamber needs to be well ventilated, the temperature is 20-28 ℃, and the humidity is 70-80%. Spreading the leaves uniformly with a thickness of 2-5 cm. Until the bud leaves are uniformly bright red.

6. Primary baking: the fermented leaves need to be dried in time, the hot air temperature of the oven is 110 ℃ and the drying time is 10-15min, and the water content of the leaves is 20-30%.

7. Drying with slow fire: cooling and remoistening the primarily dried leaves for about 1hr, keeping the hot air temperature of an oven at 80-90 ℃, properly thickening the thickness of the spread leaves compared with the thickness of the primarily dried leaves, uniformly spreading the leaves, drying for about 20-30 min, and drying until the water content is less than or equal to 6%.

Problems to be noted during the cleaning process:

1) preventing the cleaning time from being too long.

2) The speed in the spin-drying process cannot be too fast, and the fresh tea leaves are easily damaged due to too fast speed.

3) Drying and spreading out the fresh tea leaves in time.

4) The cleaned water is replaced in time.

Comparative example:

1) fresh leaf raw materials: picking is generally started from the middle and late ten days of the late 4 months of spring tea, mainly from the late stage of spring tea and summer and autumn tea, and the picking of autumn tea is generally finished from the middle and late ten days of the 9 months.

2) The leaves are not washed and are directly withered by natural ventilation. The withering room is protected from direct sunlight and has good ventilation, the indoor temperature is 15-30 ℃, and the air temperature is about 70%. The leaves are spread to be about 2-4 cm thick, so as to prevent fever and red change. The water loss rate is about 40 percent; generally, the withering time of the tender leaves after water loss is short, while the withering time of the old leaves is long; withering for 10-15 hr;

3) rolling: adopting 45, 55 or 65 type rolling machine, kneading young leaf for 50-80 min, kneading old leaf for long time, and pressing for light weight and heavy weight alternately;

4) is carried out in a special fermentation chamber. The fermentation chamber needs to be well ventilated, the temperature is 20-28 ℃, and the humidity is 70-80%. Spreading the leaves uniformly, and the thickness is about 3 cm. Until the bud leaves are uniformly bright red;

5) primary baking: the fermented leaves need to be dried in time, the hot air temperature of an oven is 110 ℃, the drying time is about 15min, and the water content of the leaves is about 20-30%;

6) drying with slow fire: cooling and remoistening the primarily-dried leaves for about 1hr, keeping the hot air temperature of an oven at 80-90 deg.C, properly thickening the thickness of the spread leaves compared with the thickness of the primarily-dried leaves, uniformly spreading the leaves, drying for about 20-30 min, and drying until the water content is about 6%.

The tea sample is evaluated according to the national standard GB/T23776-2018, and the result is shown in Table 1.

TABLE 1

	Color of soup	Fragrance	Taste of the product
				Examples	Bright gold red	High fragrance and obvious flower fragrance	Fresh sweet wine
Comparative example	Jinhongshangming medicine	High and high	Strong and slightly astringent

The applicant has performed several verification tests with the university teaching in Zhejiang, as detailed below.

The water extract content changes as shown in fig. 5, the red group is the ozone-washed group, the blue group is the non-washed group, and the water extract content of the ozone-washed group is obviously higher than that of the non-washed group. The content of the water extract generally shows an ascending trend, the concentration of the cell sap is improved, the activity of hydrolase is enhanced, macromolecular substances are degraded, and the content of the water extract is increased. As can be seen from the figure, the water extract content of the ozone-cleaned group is higher than that of the unwashed group, so that the hydrolysis reaction is more violent, the increase of the tea water extract content is facilitated, and the increase of the tea soup concentration is facilitated.

The content of tea polyphenols is shown in FIG. 6, wherein the red group is ozone-washed group, the blue group is not washed group, and after washing with ozone, the polyphenol compounds are subjected to enzymatic reaction under the action of polyphenol oxidase to form o-quinone and complex with other substances, so that the content of tea polyphenols is reduced. The content of tea polyphenol in the ozone-cleaned group is lower than that in the non-cleaned group, which is beneficial to reducing the formation of bitter substances in the tea.

The changes in the amino acid content of withered leaves are shown in FIG. 7. As can be seen, the total amount of amino acids in the fresh leaves of both treatments generally increased at the end of the withering. The content of amino acid in the fresh leaves of the ozone-cleaned group is higher than that in the fresh leaves which are not cleaned in the withering process, and the amino acid content in the two groups of treated fresh leaves is reduced in 16-18h, because the amino acid is oxidized by o-quinone, deaminated and decarboxylated to generate volatile aldehyde substances, so that the content of the amino acid is reduced. Amino acid content slowly begins to accumulate in the late stage of withering as the production of o-quinone decreases. The amino acid is increased, the taste freshness of the black tea is improved, the fragrance is increased, and the quality of the black tea is improved.

Compare fresh leaf ozone washing and not washing the processing, the tea sample score after the ozone washing is higher, more is favorable to promoting the tealeaves quality. The biochemical component analysis is combined, the content of the water extract is higher, and the content of soluble sugar and the content of tea polyphenol are reduced. Under the same condition, the quality of the withering process is improved by ozone cleaning treatment. The concrete characteristics are that the water is lost more quickly, and the withering efficiency is improved; the respiration effect is stronger, and the substance conversion is more sufficient; the water extract and amino acid content are higher, and the tea soup concentration and freshness are improved; the soluble sugar content is slightly lower; the tea polyphenol content is lower, and the bitter taste of the tea soup is reduced; the sensory quality of the tea sample is ranked higher.

The foregoing describes the general principles and features of the present invention without limitation to the above-described embodiments, and various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the claimed invention.

Claims

1. The processing method of the flower-flavor black tea is characterized by comprising the following steps of:

2. A process of floral black tea as claimed in claim 1, wherein: the ozone yield in step 1) is 20 g/hr.

3. A process of floral black tea as claimed in claim 1, wherein: the mesh of the net bag in the step 1) is 1-2 mm.

4. A process of floral black tea as claimed in claim 1, wherein: the covered cleaning basket in the step 1) is made of stainless steel, and the net bag is made of nylon.

5. A process of floral black tea as claimed in claim 1, wherein: the positioning mode in the step 1) adopts a plurality of oblique stainless steel rods.

6. A process of floral black tea as claimed in claim 1, wherein: the positioning mode in the step 1) adopts a push block mode of adding a fixed block and a spring.

7. A process of floral black tea as claimed in claim 1, wherein: the indoor temperature in the step 2) is 15-30 ℃, the air humidity is less than or equal to 70 percent, and the spread leaves are 2-4 cm thick.

8. A flower fragrance type black tea is characterized in that: a floral black tea according to any one of claims 1 to 7.