CN113229375A - Production process of black tea - Google Patents
Production process of black tea Download PDFInfo
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- CN113229375A CN113229375A CN202110695261.XA CN202110695261A CN113229375A CN 113229375 A CN113229375 A CN 113229375A CN 202110695261 A CN202110695261 A CN 202110695261A CN 113229375 A CN113229375 A CN 113229375A
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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
-
- 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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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
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Abstract
The invention provides a production process of black tea, and relates to the technical field of tea production. The production process of the black tea comprises the steps of S1, preparing raw materials; 1) detecting all tea raw materials; 2) screening the raw materials meeting the standard to remove impurities in the raw materials; s2, sunning; 1) spreading the tea leaves separately according to the variety, old tenderness, sunny and rainy leaves and afternoon leaves for sunning, wherein the purchased tea leaves are required to be sunned as soon as possible and spread on a bamboo sieve or a clean floor; 2) the spreading thickness is generally about 3-5cm when the temperature is low, and is generally 5-10cm when the temperature is high in sunny days; 3) the sun-drying temperature is about 20-25 deg.C, the leaf temperature is controlled within 30 deg.C, and the sun-drying time is 5-10 hr. Compared with the traditional black tea making method, the method has the advantages that the green tea making method is added, so that the tea leaves are high in fragrance and mellow in taste, the taste of the tea leaves is good after the tea leaves are brewed, the quality of the black tea is improved, and the black tea is suitable for more tea lovers.
Description
Technical Field
The invention relates to the technical field of tea production, in particular to a production process of black tea.
Background
The black tea has a chemical reaction taking tea polyphenol enzymatic oxidation as a center in the processing process, the fresh leaf components change greatly, the tea polyphenol is reduced by more than 90 percent, new components such as theaflavin, thearubigins and the like and fragrant substances are generated, and the black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow taste. The black tea is made up by using tea tree fresh leaves as raw material and making them pass through a series of processes of withering, rolling (cutting), fermentation and drying. Withering is an important process for primary processing of black tea, and the black tea is called black tea during primary processing. Black tea is famous for red tea soup and tea bottom color after being brewed by dry tea.
The black tea has many kinds, and the natural production place is wide, and the black tea can be divided into three categories according to the processing method and the tea shape of the finished product: the production process of the black tea comprises the following steps of preparing the black tea, namely the young black tea, the congou black tea and the broken black tea, wherein the green tea is not subjected to rocking treatment in the traditional black tea preparation process, so that the black tea is poor in fragrance and taste.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a production process of black tea, which solves the defects and shortcomings in the prior art.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a production process of black tea, comprising the following steps:
s1 preparation of raw materials
1) Detecting all tea raw materials;
2) screening the raw materials meeting the standard to remove impurities in the raw materials;
s2, sunning
1) Spreading the tea leaves separately according to the variety, old tenderness, sunny and rainy leaves and afternoon leaves for sunning, wherein the purchased tea leaves are required to be sunned as soon as possible and spread on a bamboo sieve or a clean floor;
2) the spreading thickness is generally about 3-5cm when the temperature is low, and is generally 5-10cm when the temperature is high in sunny days;
3) the sun-drying temperature is about 20-25 ℃, the leaf temperature is controlled within 30 ℃, and the sun-drying time is 5-10 hours;
s3, drying in the air
Taking the dried tea leaves back to the room, spreading the tea leaves on a sieve, standing, airing the tea leaves, wherein the airing thickness is 2-4cm, and the indoor temperature is controlled to be 12-18 ℃;
s4 rocking green
1) Slightly shaking green tea leaves by adopting a bamboo rounding simple shaking green tea leaf machine, wherein 50 rotations of green tea leaves are shaken for 1 time, 100 rotations of green tea leaves are shaken for 2 times, the time of each rotation is controlled to be 3 seconds, and the green tea leaves are shaken and kept stand for 30 minutes;
2) moderate green shaking, 50 turns for 1 st time, 100 turns for 2 nd time, 150 turns for 3 rd time, shaking is finished and standing is carried out for 60 minutes;
3) heavily shaking for 50 turns at the 1 st time, 100 turns at the 2 nd time, 150 turns at the 3 rd time and 200 turns at the 4 th time, and standing for 90 minutes after shaking is finished;
4) flattening and naturally standing for 8-12 hours;
s5, twisting
1) Rolling for 40 minutes for the first time without pressure;
2) rolling for 40 minutes for the second time, pressing for 7 minutes under medium pressure, and releasing for 3 minutes;
3) rolling for 40 minutes for the third time, pressing heavily for 7 minutes, and relaxing for 3 minutes;
s6, fermentation
During fermentation, the natural temperature is about 25 ℃, the temperature of the fermented leaves is maintained at 28-30 ℃, the indoor relative humidity is about 85%, the fermentation time is 3-4 hours, and the color of the leaves is gradually changed into dark red to be proper;
s7 screening
1) Making the fermented tea leaves perform circular motion on a screen mesh, shaking at a constant speed, and separating the tea or the stems or the tea dust which do not meet the specification of the tea with the screen size;
2) by manually shaking the fan, the tea with heavier body bones in the tea at the tea inlet is blown out from the tea inlet, the tea with lighter body bones is blown out from the tea outlet, and the tea at the tea outlet needs to be blown into the fan again for air separation;
s8 steaming
1) Feeding the screened tea leaves into a steamer, spreading a filter screen in the steamer, and spreading the tea leaves in the filter screen to a thickness of 1-2 cm;
2) spraying a layer of water mist on the surface of the tea leaves by using an atomizing nozzle, closing a steamer and heating, wherein the heating temperature is 60-80 ℃;
3) in the steaming process, an exhaust valve of the steamer is opened periodically to release the air pressure in the steamer, and the steaming time lasts for 10-30 minutes;
s9, drying
1) An automatic dryer is adopted, the air inlet temperature of the gross fire is 110-; spreading for cooling for 40-60min between gross fire and full fire;
2) short time of high temperature of gross fire, generally 10-15min is suitable; slowly baking at low temperature with sufficient fire, preferably for 15-20 min;
3) spreading the leaves with thickness of 1-2cm on gross fire, and thickening to 3-4cm on full fire;
s10, packaging
1) Packaging the frozen tea leaves by using a packaging bag;
2) sterilizing the packaging bag by using ultraviolet rays;
3) and (4) putting the packaging bags into a packaging box, putting the packaging bags in a shade place after warehousing.
(III) advantageous effects
The invention provides a production process of black tea. The method has the following beneficial effects:
1. compared with the traditional black tea making method, the method has the advantages that the green tea making method is added, so that the tea leaves are high in fragrance and mellow in taste, the taste of the tea leaves is good after the tea leaves are brewed, the quality of the black tea is improved, and the black tea is suitable for more tea lovers.
2. According to the invention, the tea leaves are subjected to slight green shaking, moderate green shaking and severe green shaking, so that the tea leaves are subjected to mechanical action in different layers, the cell tissues of the tea leaves are uniformly damaged, the oxidation reaction of polyphenol compounds is promoted to be more sufficient, and the formation of aroma substances can be promoted.
3. According to the invention, the tea steamed at high temperature can greatly improve the flexibility of the tea, soften cellulose, enable tea strips to be rolled up, be beneficial to better retaining tea gas, and also can better excite substances contained in the tea, such as pectin and other sticky substances, so that the tea soup has more hierarchy and thickness in taste; and, the low-temperature drying after the high-temperature steaming is beneficial to improving the aroma of the cooked tea.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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 (b):
the embodiment of the invention provides a production process of black tea, which comprises the following steps:
s1 preparation of raw materials
1) Detecting all tea raw materials;
2) screening the raw materials meeting the standard to remove impurities in the raw materials;
s2, sunning
1) Spreading the tea leaves separately according to the variety, old tenderness, sunny and rainy leaves and afternoon leaves for sunning, wherein the purchased tea leaves are required to be sunned as soon as possible and spread on a bamboo sieve or a clean floor;
2) the spreading thickness is generally about 3-5cm when the temperature is low, and is generally 5-10cm when the temperature is high in sunny days;
3) the sun-drying temperature is about 20-25 ℃, the leaf temperature is controlled within 30 ℃, and the sun-drying time is 5-10 hours;
s3, drying in the air
Taking the dried tea leaves back to the room, spreading the tea leaves on a sieve, standing, airing the tea leaves, wherein the airing thickness is 2-4cm, and the indoor temperature is controlled to be 12-18 ℃;
s4 rocking green
1) Slightly shaking green tea leaves by adopting a bamboo rounding simple shaking green tea leaf machine, wherein 50 rotations of green tea leaves are shaken for 1 time, 100 rotations of green tea leaves are shaken for 2 times, the time of each rotation is controlled to be 3 seconds, and the green tea leaves are shaken and kept stand for 30 minutes;
2) moderate green shaking, 50 turns for 1 st time, 100 turns for 2 nd time, 150 turns for 3 rd time, shaking is finished and standing is carried out for 60 minutes;
3) heavily shaking for 50 turns at the 1 st time, 100 turns at the 2 nd time, 150 turns at the 3 rd time and 200 turns at the 4 th time, and standing for 90 minutes after shaking is finished;
4) flattening and naturally standing for 8-12 hours;
s5, twisting
1) Rolling for 40 minutes for the first time without pressure;
2) rolling for 40 minutes for the second time, pressing for 7 minutes under medium pressure, and releasing for 3 minutes;
3) rolling for 40 minutes for the third time, pressing heavily for 7 minutes, and relaxing for 3 minutes;
s6, fermentation
During fermentation, the natural temperature is about 25 ℃, the temperature of the fermented leaves is maintained at 28-30 ℃, the indoor relative humidity is about 85%, the fermentation time is 3-4 hours, and the color of the leaves is gradually changed into dark red to be proper;
s7 screening
1) Making the fermented tea leaves perform circular motion on a screen mesh, shaking at a constant speed, and separating the tea or the stems or the tea dust which do not meet the specification of the tea with the screen size;
2) by manually shaking the fan, the tea with heavier body bones in the tea at the tea inlet is blown out from the tea inlet, the tea with lighter body bones is blown out from the tea outlet, and the tea at the tea outlet needs to be blown into the fan again for air separation;
s8 steaming
1) Feeding the screened tea leaves into a steamer, spreading a filter screen in the steamer, and spreading the tea leaves in the filter screen to a thickness of 1-2 cm;
2) spraying a layer of water mist on the surface of the tea leaves by using an atomizing nozzle, closing a steamer and heating, wherein the heating temperature is 60-80 ℃;
3) in the steaming process, an exhaust valve of the steamer is opened periodically to release the air pressure in the steamer, and the steaming time lasts for 10-30 minutes;
s9, drying
1) An automatic dryer is adopted, the air inlet temperature of the gross fire is 110-; spreading for cooling for 40-60min between gross fire and full fire;
2) short time of high temperature of gross fire, generally 10-15min is suitable; slowly baking at low temperature with sufficient fire, preferably for 15-20 min;
3) spreading the leaves with thickness of 1-2cm on gross fire, and thickening to 3-4cm on full fire;
s10, packaging
1) Packaging the frozen tea leaves by using a packaging bag;
2) sterilizing the packaging bag by using ultraviolet rays;
3) and (4) putting the packaging bags into a packaging box, putting the packaging bags in a shade place after warehousing.
Compared with the traditional black tea making method, the method has the advantages that the green tea making method is added, so that the tea leaves are high in fragrance and mellow in taste, the taste of the tea leaves is good after the tea leaves are brewed, the quality of the black tea is improved, and the black tea is suitable for more tea lovers.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (1)
1. A production process of black tea is characterized by comprising the following steps: the production process comprises the following steps:
s1 preparation of raw materials
1) Detecting all tea raw materials;
2) screening the raw materials meeting the standard to remove impurities in the raw materials;
s2, sunning
1) Spreading the tea leaves separately according to the variety, old tenderness, sunny and rainy leaves and afternoon leaves for sunning, wherein the purchased tea leaves are required to be sunned as soon as possible and spread on a bamboo sieve or a clean floor;
2) the spreading thickness is generally about 3-5cm when the temperature is low, and is generally 5-10cm when the temperature is high in sunny days;
3) the sun-drying temperature is about 20-25 ℃, the leaf temperature is controlled within 30 ℃, and the sun-drying time is 5-10 hours;
s3, drying in the air
Taking the dried tea leaves back to the room, spreading the tea leaves on a sieve, standing, airing the tea leaves, wherein the airing thickness is 2-4cm, and the indoor temperature is controlled to be 12-18 ℃;
s4 rocking green
1) Slightly shaking green tea leaves by adopting a bamboo rounding simple shaking green tea leaf machine, wherein 50 rotations of green tea leaves are shaken for 1 time, 100 rotations of green tea leaves are shaken for 2 times, the time of each rotation is controlled to be 3 seconds, and the green tea leaves are shaken and kept stand for 30 minutes;
2) moderate green shaking, 50 turns for 1 st time, 100 turns for 2 nd time, 150 turns for 3 rd time, shaking is finished and standing is carried out for 60 minutes;
3) heavily shaking for 50 turns at the 1 st time, 100 turns at the 2 nd time, 150 turns at the 3 rd time and 200 turns at the 4 th time, and standing for 90 minutes after shaking is finished;
4) flattening and naturally standing for 8-12 hours;
s5, twisting
1) Rolling for 40 minutes for the first time without pressure;
2) rolling for 40 minutes for the second time, pressing for 7 minutes under medium pressure, and releasing for 3 minutes;
3) rolling for 40 minutes for the third time, pressing heavily for 7 minutes, and relaxing for 3 minutes;
s6, fermentation
During fermentation, the natural temperature is about 25 ℃, the temperature of the fermented leaves is maintained at 28-30 ℃, the indoor relative humidity is about 85%, the fermentation time is 3-4 hours, and the color of the leaves is gradually changed into dark red to be proper;
s7 screening
1) Making the fermented tea leaves perform circular motion on a screen mesh, shaking at a constant speed, and separating the tea or the stems or the tea dust which do not meet the specification of the tea with the screen size;
2) by manually shaking the fan, the tea with heavier body bones in the tea at the tea inlet is blown out from the tea inlet, the tea with lighter body bones is blown out from the tea outlet, and the tea at the tea outlet needs to be blown into the fan again for air separation;
s8 steaming
1) Feeding the screened tea leaves into a steamer, spreading a filter screen in the steamer, and spreading the tea leaves in the filter screen to a thickness of 1-2 cm;
2) spraying a layer of water mist on the surface of the tea leaves by using an atomizing nozzle, closing a steamer and heating, wherein the heating temperature is 60-80 ℃;
3) in the steaming process, an exhaust valve of the steamer is opened periodically to release the air pressure in the steamer, and the steaming time lasts for 10-30 minutes;
s9, drying
1) An automatic dryer is adopted, the air inlet temperature of the gross fire is 110-; spreading for cooling for 40-60min between gross fire and full fire;
2) short time of high temperature of gross fire, generally 10-15min is suitable; slowly baking at low temperature with sufficient fire, preferably for 15-20 min;
3) spreading the leaves with thickness of 1-2cm on gross fire, and thickening to 3-4cm on full fire;
s10, packaging
1) Packaging the frozen tea leaves by using a packaging bag;
2) sterilizing the packaging bag by using ultraviolet rays;
3) and (4) putting the packaging bags into a packaging box, putting the packaging bags in a shade place after warehousing.
Priority Applications (1)
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| CN202110695261.XA CN113229375A (en) | 2021-06-23 | 2021-06-23 | Production process of black tea |
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| CN202110695261.XA CN113229375A (en) | 2021-06-23 | 2021-06-23 | Production process of black tea |
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