CN112715693A - Processing method of ancient tea tree black tea - Google Patents
Processing method of ancient tea tree black tea Download PDFInfo
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- CN112715693A CN112715693A CN202110190765.6A CN202110190765A CN112715693A CN 112715693 A CN112715693 A CN 112715693A CN 202110190765 A CN202110190765 A CN 202110190765A CN 112715693 A CN112715693 A CN 112715693A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 97
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 34
- 235000020279 black tea Nutrition 0.000 title claims abstract description 34
- 235000009024 Ceanothus sanguineus Nutrition 0.000 title claims abstract description 15
- 240000003553 Leptospermum scoparium Species 0.000 title claims abstract description 15
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 15
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 107
- 230000004151 fermentation Effects 0.000 claims abstract description 107
- 230000007480 spreading Effects 0.000 claims abstract description 67
- 235000013616 tea Nutrition 0.000 claims abstract description 63
- 238000001035 drying Methods 0.000 claims abstract description 55
- 239000003205 fragrance Substances 0.000 claims abstract description 30
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000009423 ventilation Methods 0.000 claims description 15
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 241001330002 Bambuseae Species 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 7
- 229910052760 oxygen Inorganic materials 0.000 claims description 7
- 239000001301 oxygen Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 5
- 235000019225 fermented tea Nutrition 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 6
- 230000002411 adverse Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
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
Landscapes
- 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 processing method of ancient tea tree black tea, which comprises the following steps: (1) picking tea leaves; (2) spreading and airing; (3) withering; (4) rolling; (5) fermenting; (6) air cooling; (7) drying; (8) and (5) fragrance is improved. According to the invention, through three times of fermentation, the taste of the black tea is ensured, the taste of the black tea is fresh, sweet and mellow, through three times of drying, the fragrance of the black tea is more intense, the air cooling operation after fermentation effectively reduces the subsequent fermentation degree, the adverse effect of the tea quality caused by excessive fermentation water is reduced, and through the adoption of the oxygen-introducing fermentation method, the fermentation time of the traditional black tea is greatly shortened, and the labor cost is saved.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing method of ancient tea tree black tea.
Background
China is the origin of black tea as the country of origin of tea, the black tea undergoes a chemical reaction centered on the enzymatic oxidation of tea polyphenol during the processing process, the chemical components in fresh leaves change greatly, the tea polyphenol is reduced by more than 90%, and new components such as theaflavin, thearubigins and the like are generated. The aroma substances are obviously increased compared with fresh leaves. Therefore, the black tea has the characteristics of black tea, red soup, red leaves and mellow sweet taste. Black tea belongs to the whole fermentation tea, and is refined by a series of technological processes of withering, rolling (cutting), fermenting, drying and the like by taking proper tea tree new bud leaves as raw materials. However, the taste of the black tea prepared by the existing tea making process is still to be improved.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a processing method of ancient tea tree black tea.
A processing method of ancient tea tree black tea comprises the following steps:
(1) picking tea leaves: selecting fresh leaves with one bud and two leaves and one bud and one leaf, wherein the bud and the leaf are required to be complete and uniform in freshness during picking, and the fresh leaves are selected to be picked in the morning of sunny days after dew drying;
(2) spreading and airing: spreading and drying picked bud leaves on bamboo skin for 1-3h, and slightly turning over every half an hour;
(3) withering: placing the spread and dried tea leaves in a withering tank to wither until the water content is 60% -65%;
(4) rolling: adding enzymolysis solution for twisting, wherein the twisting power is 2000-2500W, the frequency is 40-60r/min, and the twisting time is 20-50 min;
(5) fermentation: transferring the kneaded tea leaves into a fermentation chamber for fermentation, and spreading the tea leaves to a thickness of 5-10 cm;
(6) air cooling: spreading the fermented tea leaves, and rapidly cooling the tea leaves with cold air at the temperature of 5-10 ℃ at the ventilation rate of 2.1-2.5L/min;
(7) and (3) drying: spreading the fermented leaves in a dryer for drying;
(8) and (3) fragrance extraction: and putting the dried tea leaves into a fragrance increasing machine for increasing fragrance, wherein the fragrance increasing temperature is 45-55 ℃, and the fragrance increasing time is 8-12 h.
In order to ensure the spreading and drying effect, the bamboo skin is required to be placed at a ventilation position or on an artificially formed air channel during spreading and drying, the ventilation speed is 1.5-2.0L/min, and the spreading and drying thickness is 8-12 cm.
In order to ensure the fermentation effect and improve the taste of the black tea, the fermentation is divided into the following three stages:
(1) early-stage fermentation: the fermentation temperature is 30-35 ℃, the fermentation time is 8-10min, and the fermentation humidity is 95-98%;
(2) constant-temperature fermentation: the fermentation temperature is 28-30 ℃, the fermentation time is 1-2h, and the fermentation humidity is 90-95%;
(3) and (3) later-stage fermentation: the fermentation temperature is 25-28 ℃, the fermentation time is 1-2h, and the fermentation humidity is 85-90%.
Further, turning over once every 3-5h during fermentation, and introducing oxygen every 8-12min during fermentation.
In order to ensure the drying effect and improve the fragrance of the black tea, the drying is divided into the following three steps:
(1) primary drying: spreading the fermented leaves in a dryer for drying at 90-100 deg.C for 8-12min, and naturally spreading the dried tea leaves for 50-60 min;
(2) and (3) secondary drying: spreading the tea leaves after the first drying in a dryer again at 80-90 deg.C for 10-15min, and naturally spreading the dried tea leaves for 40-50min;
(3) and (3) drying for the third time: spreading the second dried tea in the dryer again at 70-80 deg.C for 15-20min, and naturally spreading for 30-40 min.
Compared with the prior art, the processing method of the ancient tea tree black tea has the beneficial effects that: 1. according to the invention, the taste of the black tea is ensured through three times of fermentation, the taste of the black tea is fresh, cool, sweet and mellow, the fragrance of the black tea is more intense through three times of drying, the air cooling operation after fermentation effectively reduces the subsequent fermentation degree, and the adverse effect of the quality of the tea leaves after excessive fermentation is reduced; 2. the invention adopts an oxygen fermentation method, greatly shortens the fermentation time of the traditional black tea and saves the labor cost.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
A processing method of ancient tea tree black tea comprises the following steps:
(1) picking tea leaves: selecting fresh leaves with one bud and two leaves and one bud and one leaf, wherein the bud and the leaf are required to be complete and uniform in freshness during picking, and the fresh leaves are selected to be picked in the morning of sunny days after dew drying;
(2) spreading and airing: spreading and airing the picked bud leaves on a bamboo skin for 1h, and slightly turning over every half an hour, wherein the bamboo skin is required to be placed at a ventilation position or an artificially formed air channel during spreading and airing, the ventilation rate is 2.0L/min, and the spreading and airing thickness is 8 cm;
(3) withering: placing the spread and dried tea leaves in a withering tank to wither until the water content is 60%;
(4) rolling: adding enzymolysis solution, and twisting at a frequency of 40r/min at a power of 2000W for 50min;
(5) fermentation: transferring the kneaded tea leaves into a fermentation chamber for fermentation, spreading the tea leaves with the thickness of 5cm, turning the tea leaves once every 5 hours, introducing oxygen every 8min in the fermentation process, and dividing the fermentation into the following three stages:
(1) early-stage fermentation: the fermentation temperature is 30 ℃, the fermentation time is 8min, and the fermentation humidity is 95%;
(2) constant-temperature fermentation: the fermentation temperature is 28 ℃, the fermentation time is 1h, and the fermentation humidity is 90%;
(3) and (3) later-stage fermentation: the fermentation temperature is 25 ℃, the fermentation time is 1h, and the fermentation humidity is 85%;
(6) air cooling: spreading the fermented tea leaves, and rapidly cooling with 5 deg.C cold air at ventilation rate of 2.5L/min;
(7) and (3) drying: spreading the fermented leaves in a dryer for drying, wherein the drying is divided into the following three steps:
(1) primary drying: spreading the fermented leaves in a dryer for drying at 90 deg.C for 12min, and naturally spreading the dried tea leaves for 50min;
(2) and (3) secondary drying: spreading the primarily dried tea leaves in a dryer again at 80 deg.C for 15min, and naturally spreading the dried tea leaves for 40min;
(3) and (3) drying for the third time: spreading the second dried tea in the dryer again at 70 deg.C for 20min, and naturally spreading the dried tea for 30 min;
(8) and (3) fragrance extraction: and (3) putting the dried tea leaves into a fragrance increasing machine for increasing fragrance, wherein the fragrance increasing temperature is 45 ℃, and the fragrance increasing time is 8 hours.
Example 2
A processing method of ancient tea tree black tea comprises the following steps:
(1) picking tea leaves: selecting fresh leaves with one bud and two leaves and one bud and one leaf, wherein the bud and the leaf are required to be complete and uniform in freshness during picking, and the fresh leaves are selected to be picked in the morning of sunny days after dew drying;
(2) spreading and airing: spreading and airing the picked bud leaves on a bamboo skin for 2 hours, and slightly turning over the bud leaves once every half an hour, wherein the bamboo skin needs to be placed at a ventilation position or an artificially formed air channel during spreading and airing, the ventilation rate is 1.9L/min, and the spreading and airing thickness is 10 cm;
(3) withering: placing the spread and dried tea leaves in a withering tank to wither until the water content is 62%;
(4) rolling: adding enzymolysis solution, and kneading at a power of 2200W and a frequency of 50r/min for 35 min;
(5) fermentation: transferring the twisted tea leaves into a fermentation chamber for fermentation, spreading the tea leaves with the thickness of 8cm, turning over the tea leaves once every 4h, introducing oxygen every 10min in the fermentation process, and dividing the fermentation into the following three stages:
(1) early-stage fermentation: the fermentation temperature is 32 ℃, the fermentation time is 9min, and the fermentation humidity is 96%;
(2) constant-temperature fermentation: the fermentation temperature is 29 ℃, the fermentation time is 1.5h, and the fermentation humidity is 92%;
(3) and (3) later-stage fermentation: the fermentation temperature is 26 ℃, the fermentation time is 1.5h, and the fermentation humidity is 88%;
(6) air cooling: spreading the fermented tea leaves, and rapidly cooling with 8 deg.C cold air at ventilation rate of 2.2L/min;
(7) and (3) drying: spreading the fermented leaves in a dryer for drying, wherein the drying is divided into the following three steps:
(1) primary drying: spreading the fermented leaves in a dryer for drying at 95 deg.C for 10min, and naturally spreading the dried tea leaves for 55 min;
(2) and (3) secondary drying: spreading the primarily dried tea leaves in a dryer again at 5 deg.C for 12min, and naturally spreading the dried tea leaves for 45min;
(3) and (3) drying for the third time: spreading the second dried tea in the dryer again at 75 deg.C for 18min, and naturally spreading for 35 min;
(8) and (3) fragrance extraction: and (3) putting the dried tea leaves into a fragrance increasing machine for increasing fragrance, wherein the fragrance increasing temperature is 50 ℃, and the fragrance increasing time is 10 hours.
Example 3
A processing method of ancient tea tree black tea comprises the following steps:
(1) picking tea leaves: selecting fresh leaves with one bud and two leaves and one bud and one leaf, wherein the bud and the leaf are required to be complete and uniform in freshness during picking, and the fresh leaves are selected to be picked in the morning of sunny days after dew drying;
(2) spreading and airing: spreading and airing the picked bud leaves on a bamboo skin for 3 hours, and slightly turning over the bud leaves once every half an hour, wherein the bamboo skin needs to be placed at a ventilation position or an artificially formed air channel during spreading and airing, the ventilation rate is 1.5L/min, and the spreading and airing thickness is 12 cm;
(3) withering: placing the spread and dried tea leaves in a withering tank to wither until the water content is 65%;
(4) rolling: adding enzymolysis solution, and kneading at power of 2500W and frequency of 60r/min for 20 min;
(5) fermentation: transferring the twisted tea leaves into a fermentation chamber for fermentation, spreading the tea leaves with the thickness of 10cm, turning over the tea leaves once every 3h, introducing oxygen every 12min in the fermentation process, and dividing the fermentation into the following three stages:
(1) early-stage fermentation: the fermentation temperature is 35 ℃, the fermentation time is 10min, and the fermentation humidity is 98%;
(2) constant-temperature fermentation: the fermentation temperature is 30 ℃, the fermentation time is 2h, and the fermentation humidity is 95%;
(3) and (3) later-stage fermentation: the fermentation temperature is 28 ℃, the fermentation time is 2h, and the fermentation humidity is 90%;
(6) air cooling: spreading the fermented tea leaves, and rapidly cooling with 10 deg.C cold air at ventilation rate of 2.5L/min;
(7) and (3) drying: spreading the fermented leaves in a dryer for drying, wherein the drying is divided into the following three steps:
(1) primary drying: spreading the fermented leaves in a dryer for drying at 100 deg.C for 12min, and naturally spreading the dried tea leaves for 60 min;
(2) and (3) secondary drying: spreading the primarily dried tea leaves in a dryer again at 90 deg.C for 15min, and naturally spreading the dried tea leaves for 50min;
(3) and (3) drying for the third time: spreading the second dried tea in the dryer again at 80 deg.C for 20min, and naturally spreading the dried tea for 40min;
(8) and (3) fragrance extraction: and (3) putting the dried tea leaves into a fragrance increasing machine for increasing fragrance, wherein the fragrance increasing temperature is 55 ℃, and the fragrance increasing time is 12 hours.
According to the invention, the taste of the black tea is ensured through three times of fermentation, the taste of the black tea is fresh, cool, sweet and mellow, the fragrance of the black tea is more intense through three times of drying, the air cooling operation after fermentation effectively reduces the subsequent fermentation degree, and the adverse effect of the quality of the tea leaves after excessive fermentation is reduced; the invention adopts an oxygen fermentation method, greatly shortens the fermentation time of the traditional black tea and saves the labor cost.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (5)
1. A processing method of ancient tea tree black tea is characterized by comprising the following steps: the method comprises the following steps:
(1) picking tea leaves: selecting fresh leaves with one bud and two leaves and one bud and one leaf, wherein the bud and the leaf are required to be complete and uniform in freshness during picking, and the fresh leaves are selected to be picked in the morning of sunny days after dew drying;
(2) spreading and airing: spreading and drying picked bud leaves on bamboo skin for 1-3h, and slightly turning over every half an hour;
(3) withering: placing the spread and dried tea leaves in a withering tank to wither until the water content is 60% -65%;
(4) rolling: adding enzymolysis solution for twisting, wherein the twisting power is 2000-2500W, the frequency is 40-60r/min, and the twisting time is 20-50 min;
(5) fermentation: transferring the kneaded tea leaves into a fermentation chamber for fermentation, and spreading the tea leaves to a thickness of 5-10 cm;
(6) air cooling: spreading the fermented tea leaves, and rapidly cooling the tea leaves with cold air at the temperature of 5-10 ℃ at the ventilation rate of 2.1-2.5L/min;
(7) and (3) drying: spreading the fermented leaves in a dryer for drying;
(8) and (3) fragrance extraction: and putting the dried tea leaves into a fragrance increasing machine for increasing fragrance, wherein the fragrance increasing temperature is 45-55 ℃, and the fragrance increasing time is 8-12 h.
2. A process of ancient tea tree black tea as claimed in claim 1, wherein: when spreading and drying, the bamboo skin is required to be placed at a ventilation position or on an air channel formed manually, the ventilation speed is 1.5-2.0L/min, and the spreading and drying thickness is 8-12 cm.
3. A process of ancient tea tree black tea as claimed in claim 1, wherein: the fermentation is divided into the following three stages:
(1) early-stage fermentation: the fermentation temperature is 30-35 ℃, the fermentation time is 8-10min, and the fermentation humidity is 95-98%;
(2) constant-temperature fermentation: the fermentation temperature is 28-30 ℃, the fermentation time is 1-2h, and the fermentation humidity is 90-95%;
(3) and (3) later-stage fermentation: the fermentation temperature is 25-28 ℃, the fermentation time is 1-2h, and the fermentation humidity is 85-90%.
4. A process as claimed in claim 1 or 3, wherein the tea is prepared by: turning over once every 3-5h during fermentation, and introducing oxygen every 8-12min during fermentation.
5. A process of ancient tea tree black tea as claimed in claim 1, wherein: the drying is divided into the following three steps:
(1) primary drying: spreading the fermented leaves in a dryer for drying at 90-100 deg.C for 8-12min, and naturally spreading the dried tea leaves for 50-60 min;
(2) and (3) secondary drying: spreading the tea leaves after the first drying in a dryer again at 80-90 deg.C for 10-15min, and naturally spreading the dried tea leaves for 40-50min;
(3) and (3) drying for the third time: spreading the second dried tea in the dryer again at 70-80 deg.C for 15-20min, and naturally spreading for 30-40 min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475588A (en) * | 2021-07-16 | 2021-10-08 | 绍兴越江茶业有限公司 | Processing method of Yuehong kungfu tea |
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2021
- 2021-02-20 CN CN202110190765.6A patent/CN112715693A/en active Pending
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| CN113475588A (en) * | 2021-07-16 | 2021-10-08 | 绍兴越江茶业有限公司 | Processing method of Yuehong kungfu tea |
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