CN113142326A - Ancient tree eagle black tea withering and cooling process - Google Patents
Ancient tree eagle black tea withering and cooling process Download PDFInfo
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- CN113142326A CN113142326A CN202110412722.8A CN202110412722A CN113142326A CN 113142326 A CN113142326 A CN 113142326A CN 202110412722 A CN202110412722 A CN 202110412722A CN 113142326 A CN113142326 A CN 113142326A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention discloses an ancient tree litsea coreana black tea withering and cooling process, which belongs to the technical field of black tea and comprises the following steps: a. picking, namely picking fresh tender shoots of ancient trees, namely hawk tea, and carrying the picked fresh leaves in a layered and breathable manner; b. withering, wherein the picked fresh leaves are withered for 8-12 hours, ventilation is kept, the temperature is controlled to be 15-29 ℃, and the moisture of the fresh leaves is controlled to be 58-68%; c. rolling, namely rolling the withered tea leaves; d. fermenting, namely fermenting the rolled tea leaves; e. spreading for cooling, namely spreading the fermented tea leaves for cooling; naturally spreading in a wide room for 3-12 hr, controlling temperature at 15-25 deg.C, and controlling water content of folium Camelliae sinensis to 20% -35%; f. drying, drying the fermented tea, cooling and packaging. According to the withering and cooling process of the ancient tree litsea coreana black tea, parameters of the withering and cooling link are strictly controlled, and the prepared tea is golden yellow in color, transparent in tea soup and pure and fragrant in taste, and is the top-grade ancient tree litsea coreana black tea.
Description
Technical Field
The invention relates to a tea production technology, in particular to a withering and spreading cooling process of ancient tree hawk black tea.
Background
Ancient tree tea is tea which survives for more than one hundred years, and has a small quantity of ancient tree communities in southwest areas of China, and the stock is very limited. And the ancient tea trees with the age of more than 300 years are called true ancient trees. Ancient tree tea is deeply planted, manual watering and fertilizing are not needed, all needed water and nutrition are completed by the ancient tree tea roots, mineral substances contained in the ancient tree tea are relatively high, and the ancient tree tea belongs to environment-friendly tea. The ancient tree tea adapts to local ecological environment, adapts to and can resist various plant diseases and insect pests, so that pesticides are not needed, and compared with other tea, the ancient tree tea is more natural and pollution-free. The roots of the ancient tree tea go deep into the soil, so that the ancient tree tea is more beneficial to absorbing the nutrients of the underground deep soil and is converted into nutrient substances. Therefore, the ancient tree tea contains rich substances, is more brewing-resistant, has more fragrance, mellow taste and is sweet after returning to the sweet taste to promote the secretion of saliva. Compared with other tea, the tea does not need fertilization, so that the tea is more natural.
The hawk tea is a pure natural traditional national drink in south China, and has the effects of rancidness prevention, thirst quenching and summer heat removal. The Litsea coreana tea has an application history of at least more than hundreds of years, has the characteristics of Chinese tea culture as a characteristic ancient tea species of nationality, is mainly prepared from Litsea coreana of Lauraceae, Leopard bark, Chuanqian Machilus, Guizhou Machilus and Machilus thunbergii, is tall and big in Litsea coreana tea tree and has white hair on leaves. The long-term drinking experience of folk and modern research show that the hawk tea contains flavone and polyphenol components, does not contain caffeine, has the effects of reducing blood sugar and blood fat and regulating lipid metabolism, and can play a good health-care and prevention role in chronic metabolic diseases after long-term drinking.
The ancient tree eagle black tea prepared by the existing black tea production process has the problems of low tea color, tea aroma and tea taste quality. Therefore, the research on the ancient tree tea and the hawk tea can provide more and richer tea drink types to expand the traditional tea culture and can also be used as a new direction for the development of local characteristic industries.
Disclosure of Invention
The invention aims to overcome the difficulties in the background technology and provides a process for withering and cooling ancient tree hawk black tea.
In order to achieve the purpose, the technical scheme is as follows:
an ancient tree eagle black tea withering and spreading cooling process comprises the following steps:
a. picking, namely picking fresh tender shoots of ancient trees, namely hawk tea, and carrying the picked fresh leaves in a layered and breathable manner;
b. withering, wherein the picked fresh leaves are withered for 8-12 hours, ventilation is kept, the temperature is controlled to be 15-29 ℃, and the moisture of the fresh leaves is controlled to be 58-68%;
c. rolling, namely rolling the withered tea leaves;
d. fermenting, namely fermenting the rolled tea leaves;
e. spreading for cooling, namely spreading the fermented tea leaves for cooling; naturally spreading in a wide room for 3-12 hr, controlling temperature at 15-25 deg.C, and controlling water content of folium Camelliae sinensis to 20% -35%;
f. drying, drying the fermented tea, cooling and packaging.
Further, in the withering step, the fresh leaves are placed in a thickness of 5-8 cm, a fan is used for providing breeze, and the fresh leaves are turned over once per hour.
Further, in the withering step, the withering time is 10 hours, the temperature is controlled to be 20-25 ℃, and the water content of the fresh leaves is controlled to be 60-65%.
Further, in the spreading and cooling step, the tea leaves are placed in the thickness of 3-5 cm and turned over once per hour.
Further, in the spreading and cooling step, the spreading and cooling time is 8 hours, the temperature is controlled to be 20-22 ℃, and the moisture of the tea leaves is controlled to be 28%.
The beneficial effect who adopts above-mentioned scheme does: according to the withering and cooling process of the ancient tree litsea coreana black tea, parameters of the withering and cooling link are strictly controlled, and the prepared tea is golden yellow in color, transparent in tea soup and pure and fragrant in taste, and is the top-grade ancient tree litsea coreana black tea.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the specific embodiments of the present invention. The described embodiments are only some, not all embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
An ancient tree eagle black tea withering and spreading cooling process comprises the following steps:
a. picking, namely picking fresh tender shoots of ancient trees, namely hawk tea, and carrying the picked fresh leaves in a layered and breathable manner; picking tender shoots of Litsea Coreana tea source seed tea tree with age of more than 300 years, each shoot having 2-3 leaves, picking in the morning, and processing the tender shoots in the morning before noon. When in picking, the tea can be contained in a pack basket, the tea is separated in layers, each layer is not more than 20 cm, and the fresh tea leaves are kept to be breathable.
b. Withering, wherein the picked fresh leaves are withered for 8-12 hours, ventilation is kept, the temperature is controlled to be 15-29 ℃, and the moisture of the fresh leaves is controlled to be 58-68%; the tea leaves and the tea stalks are fully softened. The fresh leaves are placed in the thickness of 5-8 cm, a fan is used for providing breeze, and the fresh leaves are turned over once per hour.
c. Rolling, namely rolling the withered tea leaves; the tea can be made into tea by shaking, rotating, reversing or rotating for 40-60 min, and fermenting.
d. Fermenting, namely fermenting the rolled tea leaves; the fermentation temperature is 28-35 ℃, the fermentation time is 8-12 hours, and the tea is fermented after becoming yellow.
e. Spreading for cooling, namely spreading the fermented tea leaves for cooling; naturally spreading in a wide room for 3-12 hr, controlling temperature at 15-25 deg.C, and controlling water content of folium Camelliae sinensis to 20% -35%; stopping the fermentation reaction of the tea leaves, and further controlling the moisture of the tea leaves. The tea leaves are placed in the thickness of 3-5 cm and turned over once per hour.
f. Drying, drying the fermented tea, cooling and packaging.
The ancient tree eagle black tea prepared by the method is bright yellow in color, transparent in tea soup and pure and fragrant in taste, and is the top-grade ancient tree eagle black tea.
Example 2
In the withering step, on the basis of example 1, the withering time is 10 hours, the temperature is controlled to be 20-25 ℃, and the moisture of the fresh leaves is controlled to be 60-65%. In the spreading and cooling step, the spreading and cooling time is 8 hours, the temperature is controlled to be 20-22 ℃, and the moisture of the tea leaves is controlled to be 28%.
The technological parameters of the withering and spreading cooling steps are better controlled, and the quality of the ancient tree eagle black tea can be improved. Ancient trees, hawk tea, have large tea stalks, and need to be softened sufficiently to be convenient for fermentation.
Example 3
On the basis of example 1, in the withering and cooling steps, a single variable is controlled to compare the examples, and the conditions are as follows:
| variables of | Results | |
| Comparative example 3 | The withering temperature is 13 DEG C | Long withering time, insufficient curing of fresh leaves and poor fermentation effect |
| Comparative example 4 | The withering temperature is 30 DEG C | Over-curing of leaves, under-curing of leaves and stems, and poor fermentation effect |
| Comparative example 5 | Controlling the water content of the withered fresh leaves to 55 percent | The tea leaves after fermentation are dark in color, turbid in tea soup and poor in taste |
| Comparative example 6 | Controlling the water content of the withered fresh leaves to 70% | The fermented tea leaves are reddish, the tea soup is turbid and the taste is poor |
| Comparative example 7 | Spreading and cooling at 13 deg.C | Long cooling time, dark tea color, turbid and black tea soup, and poor taste |
| Comparative example 8 | Spreading to cool at 30 deg.C | The tea leaves are reddish, the tea soup is turbid and the taste is poor |
| Comparative example 9 | The moisture of the spread and cooled tea leaves is 18 percent | Long cooling time, moldy taste of tea, and poor taste |
| Comparative example 10 | The moisture of the spread and cooled tea leaves is 40 percent | Turbid tea soup and poor taste |
According to the summary of practical experience of the applicant, the phenomenon that the produced ancient tree eagle black tea is subjected to pekoe removal due to withering and spreading cooling at too high temperature is found, so that tea soup is turbid and the taste is poor. The withering temperature influences the curing speed of fresh leaves, the influence of withering water control on a fermentation link is large, and the fermentation effect is poor due to too much water and too little water. The spreading and cooling process is next to the fermentation stage, the temperature and the moisture diffusion speed are required to be controlled to stop the fermentation reaction, and the shaping of the black tea quality is facilitated.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. An ancient tree eagle black tea withering and spreading cooling process is characterized by comprising the following steps:
a. picking, namely picking fresh tender shoots of ancient trees, namely hawk tea, and carrying the picked fresh leaves in a layered and breathable manner;
b. withering, wherein the picked fresh leaves are withered for 8-12 hours, ventilation is kept, the temperature is controlled to be 15-29 ℃, and the moisture of the fresh leaves is controlled to be 58-68%;
c. rolling, namely rolling the withered tea leaves;
d. fermenting, namely fermenting the rolled tea leaves;
e. spreading for cooling, namely spreading the fermented tea leaves for cooling; naturally spreading in a wide room for 3-12 hr, controlling temperature at 15-25 deg.C, and controlling water content of folium Camelliae sinensis to 20% -35%;
f. drying, drying the fermented tea, cooling and packaging.
2. The process of withering and cooling ancient tree eagle black tea as claimed in claim 1, wherein: in the withering step, the fresh leaves are placed in a thickness of 5-8 cm, a fan is used for providing breeze, and the fresh leaves are turned over once per hour.
3. The process of withering and cooling ancient tree eagle black tea as claimed in claim 1, wherein: in the withering step, the withering time is 10 hours, the temperature is controlled to be 20-25 ℃, and the moisture of the fresh leaves is controlled to be 60-65%.
4. The process of withering and cooling ancient tree eagle black tea as claimed in claim 1, wherein: in the spreading and cooling step, the tea leaves are placed in the thickness of 3-5 cm and turned over once per hour.
5. The process of withering and cooling ancient tree eagle black tea as claimed in claim 1, wherein: in the spreading and cooling step, the spreading and cooling time is 8 hours, the temperature is controlled to be 20-22 ℃, and the moisture of the tea leaves is controlled to be 28%.
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