CN112401016A - Qianliang tea production process and Qianliang tea - Google Patents
Qianliang tea production process and Qianliang tea 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
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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)
- Tea And Coffee (AREA)
Abstract
The invention discloses a Qianliang tea production process and Qianliang tea, which comprises the following steps: s1, impurity removal, S2, first fermentation, S3, moist water, S4, steaming, S5, second fermentation, S6, basket filling and treading, S7, flowering, S8 and drying. According to the production process of the Qianliang tea, the Qianliang tea is fermented twice, and Qianliang flowers are added, so that golden yellow eurotium cristatum is generated in the Qianliang tea, and the sensory quality of the Qianliang tea is improved. The phenomenon of heartburn can be prevented by adopting two-time pile fermentation, the enzymatic action, the microbial action and the damp-heat action of the tea are complicated, and the tea soup after brewing is mellow. In addition, the ventilation rods are inserted into the pile fermentation in the primary fermentation process and the secondary fermentation process, external air can be introduced into the ventilation rods, the humidity and the fermentation temperature of the pile fermentation central part of the Qianliang tea can be reduced, the purpose of heartburn is avoided, the Qianliang tea is normally fermented and converted, and the normal taste is achieved.
Description
Technical Field
The invention relates to the field of dark tea, and particularly relates to a production process of Qianliang tea. In addition, the invention also relates to the Qianliang tea prepared by the production process of the Qianliang tea.
Background
"Anhua dark tea" is a national treasure in Chinese tea, especially "two thousand kinds of tea" of Anhua is honored as the avatar of Chinese tea culture, also is a unique historical culture brand. Qianliang tea is a variety of black tea, is created in Jiangnan of Anhua county in Hunan province, is a traditional famous tea for Anhua, and is named after one thousand two per volume (count) of tea leaves and one thousand two per thousand. Researches show that the Qianliang tea has special drinking value, catechins and oxidation products flavanol oxidation base compounds of the Anhuaqianliang tea are complex physiological active substances, are beneficial to human health, can enhance the toughness of human vascular walls, inhibit arteriosclerosis, have similar functions of vitamin P, have 5-10 times of the capacity of inhibiting peroxidation of unsaturated fatty acids in human bodies, can delay aging, and are beneficial to the absorption of vitamin C, so that the formation and accumulation of carcinogenic substances, namely nitro compounds such as ammonium nitrite and the like in the metabolism of human bodies are prevented. Along with the continuous improvement of living standard, people pay more attention to body health and pay more attention to body exercise and health care at ordinary times, so that the health-care type black tea is more and more advocated by people.
Disclosure of Invention
The invention provides a production process of Qianliang tea, which aims to solve the technical problem that the prior art can not ensure that the Qianliang tea can not be burnt and can achieve the taste of normal fermentation.
The technical scheme adopted by the invention is as follows:
a production process of Qianliang tea comprises the following steps:
s1, removing impurities: performing color sorting and air separation on the Qianliang tea to remove impurities in the Qianliang tea raw material;
s2, first fermentation: sprinkling water on the two thousand-year-old tea subjected to impurity removal, wherein the sprinkling water is 6-10% of the weight of the two thousand-year-old tea, carrying out enzyme deactivation by using an enzyme deactivation machine, rolling the tea subjected to enzyme deactivation, piling in a pile fermentation manner, inserting an air vent rod into the pile fermentation manner for fermentation, and controlling the fermentation time to be 30-48 h;
s3, tidal water: blending and uniformly stacking the first fermented Qianliang tea, adding water or tea juice according to the proportion of 10-15%, uniformly mixing, and stacking for 12-24 h;
s4, steaming: steaming the tea leaves after wetting with steam;
s5, secondary fermentation: piling the steamed Qianliang tea, inserting an air ventilation rod into the pile fermentation to perform fermentation, turning the pile once every 20-24 hours, and continuously fermenting for 5-8 days;
s6, basket loading and treading: filling the Qianliang tea subjected to the secondary fermentation into a bamboo basket, and treading the Qianliang tea until the Qianliang tea is compact;
s7, flowering: cooling the treaded Qianliang tea to room temperature, and putting the cooled Qianliang tea into a flowering house for flowering to obtain a half-finished product of the Qianliang tea;
s8, drying: and drying the Qianliang tea semi-finished product until the water content is 11-13%, and warehousing.
Furthermore, the ventilation rod is of a hollow structure, and a plurality of ventilation holes are distributed on the outer wall surface of the ventilation rod in the circumferential direction; the height of the air bars is greater than the height of the pile.
Further, the first fermentation step in step S2 includes: carrying out water-removing by adopting a roller water-removing machine, controlling the temperature of a cylinder body to be 220-230 ℃, and controlling the water-removing time to be 2-3 min; rolling the tea leaves after the water removal for 15-20 min; and (3) performing pile fermentation on the twisted Qianliang tea for the first time, wherein the temperature in the pile is 40-50 ℃, the water content is 16-20%, turning the pile once every 10-12 h, re-inserting a ventilation rod every time, and fermenting for 30-48 h.
Further, in the step S5, in the second fermentation, the steaming pile fermentation is cooled, the temperature in the pile fermentation is controlled to be 60-70 ℃, the pile is turned after the fermentation time is 24 hours, the temperature in the pile is controlled to be 50-60 ℃, the pile is turned once every 20-24 hours, and the pile is turned once every 20-24 hours until the second fermentation is completed.
Further, the pile height in step S5 is 50-60 cm.
Further, in the step S4, the temperature of the introduced steam is 110-130 ℃, the steaming time is 3-5 min, and the water content of the Qianliang tea is controlled to be 18-24%.
Further, in the step S3, the tea juice is prepared by decocting the stems and fruits of the qian liang tea, and filtering to obtain the tea juice.
Further, the step S7 of growing flowers comprises the steps of cooling the trampled Qianliang tea to room temperature, putting the cooled Qianliang tea into a flower growing room, adjusting the temperature of the flower growing room to be 26-30 ℃ and the humidity to be 78-85%, growing flowers for the first time in 20-30 days, adjusting the temperature of the flower growing room to be 30-35 ℃ and the humidity to be 70-75%, and growing flowers for the second time in 30-40 days.
Further, the drying adopts ventilation and airing, and the airing lasts for 40-60 days.
According to another aspect of the invention, the Qianliang tea prepared by the production process of the Qianliang tea is also provided.
The invention has the following beneficial effects:
according to the production process of the Qianliang tea, the Qianliang tea is fermented twice, Qianliang flowers are added, so that golden yellow eurotium cristatum is generated in the Qianliang tea, the sensory quality of the Qianliang tea is improved, particularly, the fragrance is accompanied by the fragrance of fungus flowers, and the tea soup is mellow in taste. The phenomenon of heartburn can be prevented by adopting two-time pile fermentation, the enzymatic action, the microbial action and the damp-heat action of the tea are complicated, and the tea soup after brewing is mellow. In addition, the ventilation rods are inserted into the pile fermentation in the primary fermentation process and the secondary fermentation process, external air can be introduced into the ventilation rods, the humidity and the fermentation temperature of the pile fermentation central part of the Qianliang tea can be reduced, the purpose of heartburn is avoided, the Qianliang tea is normally fermented and converted, and the normal taste is achieved. The Qianliang tea is mellow and soft in taste, sweet and long-lasting, fresh and alive in fragrance, and curly, fragrant and curly, and can be drunk after being drunk.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail.
Detailed Description
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail with reference to examples.
The preferred embodiment of the invention provides a production process of Qianliang tea, which comprises the following steps:
s1, removing impurities: performing color sorting and air separation on the Qianliang tea to remove impurities in the Qianliang tea raw material;
s2, first fermentation: sprinkling water on the two thousand-year-old tea subjected to impurity removal, wherein the sprinkling water is 6-10% of the weight of the two thousand-year-old tea, carrying out enzyme deactivation by using an enzyme deactivation machine, rolling the tea subjected to enzyme deactivation, piling in a pile fermentation manner, inserting an air vent rod into the pile fermentation manner for fermentation, and controlling the fermentation time to be 30-48 h;
s3, tidal water: blending and uniformly stacking the first fermented Qianliang tea, adding water or tea juice according to the proportion of 10-15%, uniformly mixing, and stacking for 12-24 h;
s4, steaming: steaming the tea leaves after wetting with steam;
s5, secondary fermentation: piling the steamed Qianliang tea, inserting an air ventilation rod into the pile fermentation to perform fermentation, turning the pile once every 20-24 h, continuously fermenting for 5-8 days,
s6, basket loading and treading: filling the Qianliang tea subjected to the secondary fermentation into a bamboo basket, and treading the Qianliang tea until the Qianliang tea is compact;
s7, flowering: cooling the treaded Qianliang tea to room temperature, and putting the cooled Qianliang tea into a flowering house for flowering to obtain a half-finished product of the Qianliang tea;
s8, drying: and drying the Qianliang tea semi-finished product until the water content is 11-13%, and warehousing.
According to the production process of the Qianliang tea, the Qianliang tea is fermented twice, Qianliang flowers are added, so that golden yellow eurotium cristatum is generated in the Qianliang tea, the sensory quality of the Qianliang tea is improved, particularly, the fragrance is accompanied by the fragrance of fungus flowers, and the tea soup is mellow in taste. The phenomenon of heartburn can be prevented by adopting two-time pile fermentation, the enzymatic action, the microbial action and the damp-heat action of the tea are complicated, and the tea soup after brewing is mellow. In addition, the ventilation rods are inserted into the pile fermentation in the primary fermentation process and the secondary fermentation process, external air can be introduced into the ventilation rods, the humidity and the fermentation temperature of the pile fermentation central part of the Qianliang tea can be reduced, the purpose of heartburn is avoided, the Qianliang tea is normally fermented and converted, and the normal taste is achieved. The Qianliang tea is mellow and soft in taste, sweet and long-lasting, fresh and alive in fragrance, and curly, fragrant and curly, and can be drunk after being drunk.
In this embodiment, the ventilation rod is a hollow structure, and a plurality of ventilation holes are distributed on the outer wall surface of the ventilation rod in the circumferential direction. The height of the air bars is greater than the height of the pile. The ventilation rod is of a hollow structure, so that air can be conveniently diffused to the outside through the ventilation rod, and the temperature and the humidity inside the Qianliang tea pile can be reduced. Preferably, a plurality of air vents are distributed on the outer wall surface of the air vent rod in the circumferential direction, so that the humidity and the fermentation temperature of other parts of the thousand-two-tea pile can be reduced besides the central part of the thousand-two-tea pile. And fresh air can be introduced to increase the internal oxygen content and help the fermentation reaction. The ventilation rod can adopt a mode that the radial size of the ventilation rod from the outside to the inside of the thousand two-tea pile fermentation is increased and then reduced, so that the contact area of the external air and the thousand two-tea pile fermentation central part is increased, and the humidity and the problem of the thousand two-tea pile fermentation central part are conveniently adjusted. Preferably the air bars are of a height greater than the height of the pile. The gas output end of the ventilation rod can be designed with a filter piece to prevent other pollutants from entering the ventilation rod and influencing the fermentation of the Qianliang tea.
In this embodiment, the first fermentation in step S2 includes: and (3) carrying out water-removing by adopting a roller water-removing machine, controlling the temperature of the roller body to be 220-230 ℃, and controlling the water-removing time to be 2-3 min. Rolling the tea leaves after the water removal for 15-20 min. And (3) performing pile fermentation on the twisted Qianliang tea for the first time, wherein the temperature in the pile is 40-50 ℃, the water content is 16-20%, turning the pile once every 10-12 h, re-inserting a ventilation rod every time, and fermenting for 30-48 h. The water-removing process mainly has the following effects: removing enzyme contained in the tea leaves at high temperature, stopping chemical reaction of the tea leaves to keep fresh green color of the tea leaves, removing grass smell with low boiling point of the tea leaves, and then giving out faint scent; during the high-temperature enzyme deactivation process, the moisture of the tea leaves can be evaporated and lost, and the tea leaves become soft, so that the subsequent manufacturing process is convenient to carry out. The water-removing time is another important factor of the water-removing technology, the water content change of the water-removed leaves is also influenced by the water-removing time, the water-removing time is long, and the fresh leaves lose much water. Preferably, a roller fixation machine is adopted for fixation, so that the Qianliang tea is heated uniformly, and the effect is better. The water-removing temperature is 220-230 ℃, and the water-removing time is 2-3 min. On the premise of ensuring the water-removing quality, the shorter the water-removing time is, the better the water-removing quality is. And rolling the tea leaves after the water removing, performing pile fermentation on the rolled tea leaves for the first time, turning the piles once every 10-12 hours, and reinserting a ventilation rod into the piles every time, wherein the fermentation time is 30-48 hours. The tea has health care function by adopting two-step fermentation, the main reason is that the tea is fermented by a plurality of probiotics such as actinomycetes, aspergillus flavus and the like after the first fermentation in the secondary fermentation process, the microorganisms can secrete amylase, oxidase, protease, cellulase and the like, the starch and cellulose in the tea can be catalyzed and converted into polysaccharide, oligosaccharide and monosaccharide in the second fermentation process, the oxidase can oxidize phenolic substances in the tea, the stimulation of the phenolic substances in the tea to intestines and stomach is reduced, and the microorganisms can also produce vitamins and other substances beneficial to human beings. For the first fermentation, turning the piles once every 10-12 h, on one hand, turning the piles to increase air flow inside the piles, so that the temperature and humidity of the piles are adjusted, and the phenomenon that the local temperature or humidity of the piles is too high to influence the fermentation of the thousand-leaf tea is prevented; on the other hand, the contact quantity of the pile fermentation unit area and the air is improved, and the fermentation of the thousand-leaf tea is accelerated.
In this embodiment, in the step S5, the pile fermentation with steam introduced is cooled, the temperature in the pile fermentation is controlled to be 60-70 ℃, the pile is turned after the fermentation time is 24 hours, the temperature in the pile is controlled to be 50-60 ℃, the pile is turned once every 20-24 hours, and the pile is turned once every 20-24 hours until the secondary fermentation is completed.
In this embodiment, the pile height in step S5 is 50-60 cm.
In this embodiment, the temperature of the steam introduced in step S4 is 110 to 130 ℃, the steaming time is 3 to 5min, and the water content of the thousand-two teas is controlled to be 18 to 24%. The temperature of the introduced steam is 110-130 ℃, the steaming time is 3-5 min, the infectious microbes on the piles in the first fermentation can be removed, the growth of other harmful microbial strains is inhibited, the negative influence of harmful microbes on the tea quality is avoided, and the piles can perform the second fermentation by using the waste heat of the steam.
In this embodiment, in the step S3, the tea juice is obtained by decocting the stems and fruits of the thousand-two teas and filtering. The tea juice is obtained by using the tea stems and the tea fruits of the Qianliang tea, and the tea leaves of the Qianliang tea, the tea stems and the tea fruits are fermented together in the pile fermentation secondary fermentation process, so that active substances in all raw materials are fully mixed.
In this embodiment, the step S7 of growing flowers includes cooling the stepped Qianliang tea to room temperature, placing the cooled Qianliang tea into a flower growing room, adjusting the temperature of the flower growing room to 26-30 ℃ and the humidity to 78-85%, growing flowers for the first time in 20-30 days, adjusting the temperature of the flower growing room to 30-35 ℃ and the humidity to 70-75%, and growing flowers for the second time in 30-40 days. The temperature of the Qianliang tea column is adjusted to carry out twice flower formation, which is beneficial to complete flower formation.
In the embodiment, the drying adopts ventilation and airing for 40-60 days.
According to another aspect of the invention, the Qianliang tea prepared by the production process of the Qianliang tea is also provided.
Examples
Example 1
The production process of the Qianliang tea comprises the following steps:
s1, removing impurities: performing color sorting and air separation on the Qianliang tea to remove impurities in the Qianliang tea raw material;
s2, first fermentation: sprinkling water on the two-thousand-year-old tea without impurities, wherein the sprinkling water is 8% of the weight of the two-thousand-year-old tea, deactivating enzymes by using a roller water-removing machine, controlling the temperature of a cylinder to be 220 ℃ and the water-removing time to be 2min, rolling the deactivated two-thousand-year-old tea for 20min, performing pile fermentation on the rolled two-year-old tea for the first time, wherein the pile fermentation height is 60cm, the temperature in the pile fermentation pile is 45 ℃, the water content is 16-20%, turning the pile once every 12h, re-inserting an air ventilation rod into the pile every turning, and fermenting for 48 h;
s3, tidal water: blending and uniformly piling the first fermented Qianliang tea, adding tea juice according to the proportion of 15%, uniformly mixing, and piling for 24 hours;
s4, steaming: steaming the tea leaves subjected to humidification by introducing steam, wherein the temperature of the steam is 110 ℃, the steaming time is 5min, and the water content of the tea leaves is controlled to be 18-24%;
s5, secondary fermentation: piling the steamed Qianliang tea with the pile fermentation height being 60cm, controlling the temperature in the pile fermentation to be 60-70 ℃, inserting an air ventilation rod into the pile fermentation for fermentation, turning the pile after the fermentation time is 24 hours, controlling the temperature in the pile to be 50-60 ℃, turning the pile once every 24 hours, continuously fermenting for 6 days, and finishing secondary fermentation;
s6, basket loading and treading: filling the Qianliang tea subjected to the secondary fermentation into a bamboo basket, and treading the Qianliang tea until the Qianliang tea is compact;
s7, flowering: cooling the trampled Qianliang tea to room temperature, putting the cooled Qianliang tea into a flowering house for flowering, adjusting the temperature of the flowering house to be 26-30 ℃ and the humidity to be 78-85%, performing first flowering in 20 days, adjusting the temperature of the flowering house to be 30-35 ℃ and the humidity to be 70-75%, and performing second flowering in 30 days to obtain a Qianliang tea semi-finished product;
s8, drying: and drying the Qianliang tea semi-finished product, airing for 40 days, drying until the water content is 11-13%, and warehousing.
Example 2
The production process of the Qianliang tea comprises the following steps:
s1, removing impurities: performing color sorting and air separation on the Qianliang tea to remove impurities in the Qianliang tea raw material;
s2, first fermentation: sprinkling water on the two-thousand-year-old tea without impurities, wherein the sprinkling water is 7% of the weight of the two-thousand-year-old tea, deactivating enzymes by using a roller water-removing machine, controlling the temperature of a cylinder to be 220 ℃ and the water-removing time to be 3min, rolling the deactivated two-thousand-year-old tea for 18min, performing pile fermentation on the rolled two-year-old tea for the first time, wherein the pile fermentation height is 60cm, the temperature in the pile fermentation pile is 40-50 ℃, the water content is 16-20%, turning the pile once every 10h, re-inserting an air vent rod into the pile every turning, and the fermentation time is 40 h;
s3, tidal water: blending and uniformly piling the first fermented Qianliang tea, adding tea juice according to the proportion of 12%, uniformly mixing, and piling for 24 h;
s4, steaming: steaming the tea leaves subjected to humidification by introducing steam, wherein the temperature of the steam is 120 ℃, the steaming time is 4min, and the water content of the tea leaves is controlled to be 18-24%;
s5, secondary fermentation: piling the steamed Qianliang tea with the pile fermentation height being 60cm, controlling the temperature in the pile fermentation to be 60-70 ℃, inserting an air ventilation rod into the pile fermentation for fermentation, turning the pile after the fermentation time is 24 hours, controlling the temperature in the pile to be 50-60 ℃, turning the pile once every 24 hours, continuously fermenting for 8 days, and finishing secondary fermentation;
s6, basket loading and treading: filling the Qianliang tea subjected to the secondary fermentation into a bamboo basket, and treading the Qianliang tea until the Qianliang tea is compact;
s7, flowering: cooling the trampled Qianliang tea to room temperature, putting the cooled Qianliang tea into a flowering house for flowering, adjusting the temperature of the flowering house to be 26-30 ℃ and the humidity to be 78-85%, performing first flowering in 25 days, adjusting the temperature of the flowering house to be 30-35 ℃ and the humidity to be 70-75%, and performing second flowering in 40 days to obtain a Qianliang tea semi-finished product;
s8, drying: and drying the Qianliang tea semi-finished product, airing for 40 days, drying until the water content is 11-13%, and warehousing.
Example 3
The production process of the Qianliang tea comprises the following steps:
s1, removing impurities: performing color sorting and air separation on the Qianliang tea to remove impurities in the Qianliang tea raw material;
s2, first fermentation: sprinkling water on the two-thousand-year-old tea without impurities, wherein the sprinkling water is 7% of the weight of the two-thousand-year-old tea, deactivating enzymes by using a roller water-removing machine, controlling the temperature of a cylinder to be 220 ℃ and the water-removing time to be 3min, rolling the deactivated two-thousand-year-old tea for 20min, performing pile fermentation on the rolled two-year-old tea for the first time, wherein the pile fermentation height is 60cm, the temperature in the pile fermentation pile is 40-50 ℃, the water content is 16-20%, turning the pile once every 12h, re-inserting an air vent rod into the pile every turning, and the fermentation time is 48 h;
s3, tidal water: blending and uniformly piling the first fermented Qianliang tea, adding tea juice according to the proportion of 12%, uniformly mixing, and piling for 20 h;
s4, steaming: steaming the tea leaves subjected to humidification by introducing steam, wherein the temperature of the steam is 110 ℃, the steaming time is 3min, and the water content of the tea leaves is controlled to be 18-24%;
s5, secondary fermentation: piling the steamed Qianliang tea with the pile fermentation height being 60cm, controlling the temperature in the pile fermentation to be 60-70 ℃, inserting an air ventilation rod into the pile fermentation for fermentation, turning the pile after the fermentation time is 24 hours, controlling the temperature in the pile to be 50-60 ℃, turning the pile once every 24 hours, continuously fermenting for 6 days, and finishing secondary fermentation;
s6, basket loading and treading: filling the Qianliang tea subjected to the secondary fermentation into a bamboo basket, and treading the Qianliang tea until the Qianliang tea is compact;
s7, flowering: cooling the trampled Qianliang tea to room temperature, putting the cooled Qianliang tea into a flowering house for flowering, adjusting the temperature of the flowering house to be 26-30 ℃ and the humidity to be 78-85%, performing first flowering in 25 days, adjusting the temperature of the flowering house to be 30-35 ℃ and the humidity to be 70-75%, and performing second flowering in 25 days to obtain a Qianliang tea semi-finished product;
s8, drying: and drying the Qianliang tea semi-finished product, airing for 40 days, drying until the water content is 11-13%, and warehousing.
Sensory properties of the Qianliang tea obtained in examples 1-3 and the same type of commercially available tea were evaluated with reference to GB/T23776-2018. The method specifically comprises the following steps: selecting 40 professional tea field evaluation personnel, and carrying out sensory evaluation on the appearance and the inner quality of the Qianliang tea, wherein the appearance is divided into 4 indexes of shape, whole breakage, purity and color; the inner quality is divided into 4 indexes of aroma, taste, liquor color and leaf bottom. And selecting standard tea leaves for comparison in sensory evaluation, and adopting a seven-grade evaluation method.
Seven-level system examination and evaluation method of table 1
TABLE 2 sensory evaluation results
Sensory evaluation of the Qianliang tea obtained in the embodiments 1-3 and the similar commercially available tea is higher than that of the standard tea, but the evaluation of the Qianliang tea is obviously better than that of the commercially available tea, and the Qianliang tea has a better market application prospect.
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 (10)
1. The production process of the Qianliang tea is characterized by comprising the following steps of:
s1, removing impurities: performing color sorting and air separation on the Qianliang tea to remove impurities in the Qianliang tea raw material;
s2, first fermentation: sprinkling water on the two thousand-year-old tea subjected to impurity removal, wherein the sprinkling water is 6-10% of the weight of the two thousand-year-old tea, carrying out enzyme deactivation by using an enzyme deactivation machine, rolling the tea subjected to enzyme deactivation, piling in a pile fermentation manner, inserting an air vent rod into the pile fermentation manner for fermentation, and controlling the fermentation time to be 30-48 h;
s3, tidal water: blending and uniformly stacking the first fermented Qianliang tea, adding water or tea juice according to the proportion of 10-15%, uniformly mixing, and stacking for 12-24 h;
s4, steaming: steaming the tea leaves after wetting with steam;
s5, secondary fermentation: piling the steamed Qianliang tea, inserting an air ventilation rod into the pile fermentation to perform fermentation, turning the pile once every 20-24 hours, and continuously fermenting for 5-8 days;
s6, basket loading and treading: filling the Qianliang tea subjected to the secondary fermentation into a bamboo basket, and treading the Qianliang tea until the Qianliang tea is compact;
s7, flowering: cooling the treaded Qianliang tea to room temperature, and putting the cooled Qianliang tea into a flowering house for flowering to obtain a half-finished product of the Qianliang tea;
s8, drying: and drying the Qianliang tea semi-finished product until the water content is 11-13%, and warehousing.
2. The manufacturing process of Qianliang tea as claimed in claim 1,
the ventilation rod is of a hollow structure, and a plurality of ventilation holes are distributed on the outer wall surface of the ventilation rod in the circumferential direction;
the height of the ventilation bar is greater than that of the pile.
3. The manufacturing process of Qianliang tea as claimed in claim 1,
the first fermentation in step S2 comprises the following steps:
carrying out water-removing by adopting a roller water-removing machine, controlling the temperature of a cylinder body to be 220-230 ℃, and controlling the water-removing time to be 2-3 min;
rolling the tea leaves after the water removal for 15-20 min;
and (3) performing pile fermentation on the twisted Qianliang tea for the first time, wherein the temperature in the pile is 40-50 ℃, the water content is 16-20%, turning the pile once every 10-12 h, re-inserting a ventilation rod every time, and fermenting for 30-48 h.
4. The manufacturing process of Qianliang tea as claimed in claim 1,
and step S5, performing secondary fermentation, namely cooling the steamed pile fermentation, controlling the temperature in the pile fermentation to be 60-70 ℃, turning the pile after the fermentation time is 24 hours, controlling the temperature in the pile to be 50-60 ℃, turning the pile once every 20-24 hours, and turning the pile once every 20-24 hours until the secondary fermentation is completed.
5. The manufacturing process of Qianliang tea as claimed in claim 1,
and in the step S5, the pile fermentation height is 50-60 cm.
6. The manufacturing process of Qianliang tea as claimed in claim 5,
and in the step S4, the temperature of the introduced steam is 110-130 ℃, the steaming time is 3-5 min, and the water content of the Qianliang tea is controlled to be 18-24%.
7. The manufacturing process of Qianliang tea as claimed in claim 1,
in the step S3, the tea juice is prepared by decocting the tea stems and the tea fruits of the Qianliang tea and filtering to obtain the tea juice.
8. The manufacturing process of Qianliang tea as claimed in claim 1,
the step S7 of growing flowers comprises the steps of cooling the treaded Qianliang tea to room temperature, putting the cooled Qianliang tea into a flower growing room, adjusting the temperature of the flower growing room to be 26-30 ℃ and the humidity to be 78-85%, growing flowers for the first time in 20-30 days, adjusting the temperature of the flower growing room to be 30-35 ℃ and the humidity to be 70-75%, and growing flowers for the second time in 30-40 days.
9. The manufacturing process of Qianliang tea as claimed in claim 1,
and (4) drying, namely airing for 40-60 days by ventilation.
10. A senecio tea prepared by the process according to any one of claims 1 to 9.
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