CN113243434A - Black tea making method - Google Patents
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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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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- 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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Abstract
The invention relates to a dark tea making method, which comprises the steps of primary tea fresh leaves making and pile fermentation of the primary tea leaves, wherein the primary tea making comprises the steps of impurity removal, withering, enzyme deactivation, rolling, stem picking and primary drying, and the pile fermentation comprises the step of ground-separated fermentation of the primary tea leaves in a bamboo basket. The method for making the dark green tea is not easy to introduce mixed bacteria pollution, is more sufficient in fermentation, thoroughly eliminates the influence of adverse factors in the traditional dark green tea making, and simultaneously improves the comprehensive texture of finished products in various aspects including taste, liquor color, aroma and appearance.
Description
Technical Field
The invention belongs to the technical field of tea making, and particularly relates to a method for making dark tea.
Background
The black tea belongs to post-fermented tea, is a unique tea in China and has a long production history. The dark tea is generally prepared by the procedures of enzyme deactivation, rolling, pile fermentation and drying. The pile fermentation is an important link for forming the color, the aroma and the taste of the black tea, is a key process for determining the quality of the black tea, and the quality and the style of the finished tea can be obviously different due to the length and the degree of the pile fermentation time. The existing dark tea making method generally adopts ground pile fermentation, namely, tea leaves are stacked to a certain height (usually about 70 cm) on a darker and clean ground, water is sprayed, and linen is covered on the tea leaves to promote the tea leaf enzyme action, so that the tea leaves are fermented under the action of damp heat. The pile fermentation method has certain disadvantages, such as easy generation of harmful microorganisms, incomplete fermentation to cause rancid taste, mildew taste and other peculiar smells, and in addition, the conversion of the content and the fragrance substance of the tea leaves in the existing pile fermentation method is not high, thus seriously affecting the quality of the finished dark tea.
Disclosure of Invention
The invention aims to provide a method for making black tea, which can eliminate the influence of adverse factors generated in the traditional black tea making process and improve the quality and feel of finished products in various aspects of taste, liquor color, aroma and appearance.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a dark tea making method, which comprises the steps of primary preparation of fresh tea leaves and pile fermentation of the primarily prepared tea leaves, wherein the primary preparation comprises the steps of impurity removal, withering, enzyme deactivation, rolling, stem picking and primary drying, and the pile fermentation comprises the following steps:
(1) pile fermentation: the tea leaves are green after primary processing, and the tea leaves with water content of 28-33%, preferably 30% are placed in a bamboo frame 10-30cm away from the ground with a bulk density of 2500-2800kg/3-8m3Fermenting under constant conditions of 16-25 deg.C and 28-32% RH until the temperature of the reactor rises to 50-75 deg.C;
(2) turning over the pile for one time: repeatedly turning to reduce the temperature to 30-40 deg.C, reducing the water content to 23-27%, preferably 25%, for converting into brown color and fragrance, and fermenting in pile fermentation;
(3) fermentation in pile fermentation: continuously fermenting the tea leaves after the primary turning under the constant conditions of 16-25 ℃ and 28-32% RH until the temperature of the tea leaves rises to 40-60 ℃;
(4) and (3) secondary turning: repeatedly turning to reduce the pile temperature to 20-30 deg.C, reducing the water content to 18-22%, preferably 20%, for converting into brown and fragrance, and performing deep fermentation;
(5) pile fermentation: continuously fermenting the tea subjected to secondary turning under the constant conditions of 16-25 ℃ and 28-32% RH until the temperature of the tea pile rises to 30-40 ℃;
(6) and (3) turning the pile for three times: repeatedly turning over to reduce the temperature to 15-25 deg.C, and reducing the water content to 13-17%, preferably 15%, for turning into brown and fragrance.
The preparation method of the dark tea comprises the steps of removing impurities, withering, deactivating enzymes, rolling, picking stems and primarily drying fresh tea leaves, wherein the steps of:
removing impurities: the process of cleaning, dehydrating and green-making fresh tea leaves picked is mainly used for removing soil and impurities and pollution caused by manual picking and keeping original aromatic substances of the tea leaves.
Withering: it is named as withered carving, that is, it is spread evenly under certain temperature and humidity conditions to promote the activity of fresh leaf enzyme, make the matter in it produce proper physical and chemical changes to emit partial water, make the stem and leaf wither, dark green in color and luster, and dissipate the air of green grass. The water content of fresh leaves just picked reaches 75-80%, and the main purpose of withering is to reduce the water content of fresh leaves and branches and stalks and promote enzymes to generate complex chemical changes. The chemical effects generated in the withering and subsequent pile fermentation processes have wide range of involvement and are absolutely related to the aroma, taste and liquor color of the finally prepared tea. Generally, the fresh leaves are immediately spread out and dried after picking to avoid stacking. The red-changing phenomenon of the leaf bottom is often seen in the production of the Yunnan Pu' er tea, which is related to improper stacking. In order to avoid similar situations, fresh leaves can be placed on the green grass storage tank, and the proper temperature and humidity are kept; the standing withering time is preferably between 8 and 10 hours according to the adjustment of local climate at the moment.
The withering time and mode are determined according to picking time, season, climate, fresh leaf tenderness, and manufacturer facilities and concepts, and the modes include solarization withering, standing withering, spreading wave withering, and hot air withering.
De-enzyming: the collected tea leaves need to be de-enzymed in a heated iron pot, the pot temperature is controlled between 220 ℃ and 280 ℃, and the effects of old de-enzyming of the tender tea, tender de-enzyming of the old tea, complete de-enzyming of the green taste and fragrance are achieved.
The purpose of deactivation of enzymes is mainly the following 4 aspects: firstly, enzymes (mainly polyphenol oxidase PPO and peroxidase POD) in fresh leaves are quickly denatured and inactivated by high temperature, and polyphenol substances are prevented from being oxidized to prevent red change of leaves; secondly, evaporating water in the leaves to soften the leaves and creating conditions for rolling; thirdly, volatilizing some aromas with low boiling point and bad smell through high temperature, and forming some new special aromas to improve the aroma of the tea leaves; fourthly, the properties of the ingredients in the green tea are changed, and the quality of the green tea is promoted to be formed.
Rolling: the rolling pressure should be controlled to be light, heavy and light, because tea leaves are still fragile and tea juice is not broken and is not rolled out at the beginning, the tea leaves are lightly pressed; when the tea leaves are in the middle, the tea leaves are wet, so that the tea leaves can be pressed heavily; finally, the tea is basically shaped, so that the tea is prevented from being broken into strips and needs to be kneaded lightly as much as possible.
The pan-fired tea leaves are manually and repeatedly rolled, so that the rolling rate reaches over 95 percent to promote the fermentation and the stripping of the tea leaves.
Picking up stalks: the method adopts the modes of manual operation, air separation, air suction and the like to remove larger tea stalks in the tea leaves, eliminates the factors influencing the quality such as impurity mildew and the like, and ensures the quality of the tea leaves.
Primary drying: tea drying is an important process in the primary processing link of tea and mainly evaporates tea moisture through heat, so that the unique sensory quality and stable quality characteristics of tea are formed. The main purposes of tea drying are three: firstly, the activity of enzyme is inhibited by using high temperature; secondly, further evaporating water to control the water content of the tea leaves within a certain range, preferably within 13%; thirdly, the aroma of the tea is further improved.
According to the method for making the dark tea, after pile fermentation, the steps of spreading for cooling, airing, aging, picking up stems, removing powder, cutting stems, blending, forming and packaging are further included, and the steps can be carried out according to a conventional tea making process.
The invention has the beneficial effects that:
1. according to the dark tea making method, primarily-made tea leaves are placed in a bamboo frame for off-ground pile fermentation for the first time, and compared with the traditional ground pile fermentation and pile fermentation methods adopting modes of a stainless steel tank, a tank and the like, the pile fermentation method is not easy to introduce mixed bacteria pollution and peculiar smell caused by incomplete fermentation;
2. according to the method for making the dark tea, the tea contents can be fully converted through three times of bamboo frame-off pile fermentation and strict control on the pile temperature and the water content in different fermentation stages in the pile fermentation, the generation of tea polyphenol, protein, polysaccharide and alkaloid is promoted, and the unique flavor quality of the cooked tea with rice fragrance, glutinous rice fragrance, grain taste after entrance, sweet aftertaste, sweet and long throat taste, amber liquor color and curled appearance is finally formed.
Drawings
FIG. 1 is a flow chart of a black tea making process according to an embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides a method for making dark green tea, which sequentially comprises the following steps:
(1) picking fresh leaves and removing impurities: selecting mature tea leaves of the high mountain tea trees, and cleaning and removing impurities;
(2) withering: placing fresh leaves in a cyanine storage tank, standing under the condition of 50% RH, and uniformly spreading for 8 h;
(3) de-enzyming: frying the withered tea leaves in a pot to de-enzyming to enable the temperature of the tea leaves to reach 80 ℃, and controlling the temperature of the pot to be between 220 ℃ and 280 ℃;
(4) rolling: manually rolling the de-enzymed tea leaves repeatedly according to a light-heavy-light rolling method;
(5) picking up stalks: manually removing larger tea stalks in the tea leaves;
(6) primary drying: reducing the water content of the tea leaves to 13 percent in a tea leaf dryer;
(7) re-kneading: manually and repeatedly twisting until the curling rate reaches more than 95 percent to obtain the tea;
(8) pile fermentation: placing the tea (with water content of 28% and water content of tea leaching out to improve water content of whole pile fermentation, further reducing tea and increasing water content) in bamboo frame with bamboo woven air cylinder at 10cm above ground, wherein the pile density is 2500kg/3m3Fermenting naturally in a constant temperature room at 16 deg.C and 32% RH until the temperature of the pile rises to 50 deg.C;
(9) turning over the pile for one time: repeatedly turning to reduce the temperature of the pile to 30 ℃ and the water content to 23%;
(10) fermentation in pile fermentation: continuously performing natural damp-heat fermentation on the tea leaves subjected to primary turning in a constant temperature room at 16 ℃ and 32% RH until the temperature of the tea leaves rises to 40 ℃;
(11) and (3) secondary turning: repeatedly turning to reduce the temperature of the pile to 20 ℃ and the water content to 18%;
(12) pile fermentation: continuously performing natural damp-heat fermentation on the tea subjected to secondary pile turning in a constant temperature room at 16 ℃ and 32% RH until the pile temperature rises to 30 ℃;
(13) and (3) turning the pile for three times: repeatedly turning to reduce the temperature of the pile to 15 ℃ and the water content to 13%;
(14) discharging: transferring the tea leaves from the constant temperature room to the outside of the room for cooling;
(15) drying the tea: drying in the sun in sunny days;
(16) feeding (warehousing): conveying the dried tea leaves to a warehouse for aging;
(17) numbering: the number of the tea leaves in the aging process, the making date and the aging date are noted so as to be convenient for matching;
(18) secondary stem picking: removing the residual moderate tea stems in the tea leaves manually;
(19) removing dust of the clear tea: sieving to remove powder and impurities;
(20) stalk cutting: cutting off redundant tea stalks (red stalks) by a guillotine to ensure that the proportion of the tea stalks is 12 percent and the short stalks are within 3 CM;
(21) splicing: the tea leaves and tea stalks which are dried in the sun and cleaned are prepared according to the quality and proportion. The layers are clear, and the water content is more than or equal to 12 percent;
(22) uniform stacking: uniformly mixing the tea leaves together according to the proportion of the blended original tea;
(23) hoisting: weighing with special bamboo basket scale, and packaging in "Mapan" (bag sewn with linen fabric);
(24) end bucket (go pa): putting the tea leaves in the slubbe into a steamer;
(25) steaming tea: putting the steamer in a pot, boiling water, and steaming the tea leaves in the steamer to be soft at high temperature;
(26) pounding the bag: taking out the steamed soft tea leaves from the steamer, pouring the tea leaves in the Mapa onto a wooden frame while the tea leaves are hot to press the tea bags, and repeatedly pounding the tea bags to form the brick tea.
(27) And (4) bag discharging: after the pressed tea bags are taken out, the tea bags are covered with marks, and each 20 tea bags and each 1 jin tea bag are piled together with 200 tea bags (strips);
(28) selecting a brush: and (4) naturally drying the pressed tea bags for 9 days, and packaging. Pouring out tea from the bag, picking and brushing the surface, and then sticking label paper;
(29) wrapping paper: wrapping the tea with special yellow paper;
(30) packaging: dividing 20 retort tea into 4 sections (5 bricks per section) and overlapping, and bundling with thin bamboo strips;
(31) basket weaving: the tea bag is packed at the outermost layer and is woven by bamboo splits, has the functions of ventilation, compression resistance, collision resistance and breakage resistance, and is convenient for manual carrying and horse carrying;
(32) packaging: sealing the bundled bamboo skin sheath, numbering the outer layer by using the bamboo skin strips, and making 5 bamboo skins which are 2 cm long to be uniform and solid;
(33) marking: the tea bag is branded with tea number and type mark by an iron mould, so that the tea bag is convenient to identify;
(34) warehousing: the finished tea is placed in a warehouse and stacked according to the daily mark.
Example 2
The embodiment provides a method for making dark green tea, which sequentially comprises the following steps:
(1) picking fresh leaves and removing impurities: selecting mature tea leaves of the high mountain tea trees, and cleaning and removing impurities;
(2) withering: placing fresh leaves in a cyanine storage tank, standing under the condition of 50% RH, and uniformly spreading for 10 h;
(3) de-enzyming: frying the withered tea leaves in a pot to de-enzyming to enable the temperature of the tea leaves to reach 85 ℃, and controlling the temperature of the pot to be between 220 ℃ and 280 ℃;
(4) rolling: manually rolling the de-enzymed tea leaves repeatedly according to a light-heavy-light rolling method;
(5) picking up stalks: manually removing larger tea stalks in the tea leaves;
(6) primary drying: reducing the water content of the tea leaves to 13 percent in a tea leaf dryer;
(7) re-kneading: manually and repeatedly twisting until the curling rate reaches more than 95 percent to obtain the tea;
(8) pile fermentation: placing the tea (water content of 33%) which has been re-kneaded and naturally absorbed moisture in a bamboo frame with bamboo gas tube at the center of 30cm above the ground, wherein the bulk density is 2800kg/8m3Fermenting naturally in a constant temperature room at 25 deg.C and 28% RH until the temperature of the pile rises to 75 deg.C;
(9) turning over the pile for one time: repeatedly turning to reduce the temperature of the pile to 40 ℃ and the water content to 27%;
(10) fermentation in pile fermentation: continuously performing natural damp-heat fermentation on the tea leaves subjected to primary turning in a constant temperature room at 25 ℃ and 28% RH until the temperature of the tea leaves rises to 60 ℃;
(11) and (3) secondary turning: repeatedly turning to reduce the temperature of the pile to 30 ℃ and the water content to 22%;
(12) pile fermentation: continuously performing natural damp-heat fermentation on the tea subjected to secondary pile turning in a constant temperature room at 25 ℃ and 28% RH until the pile temperature rises to 40 ℃;
(13) and (3) turning the pile for three times: repeatedly turning to reduce the temperature of the pile to 25 ℃ and the water content to 17%;
(14) discharging: transferring the tea leaves from the constant temperature room to the outside of the room for cooling;
(15) drying the tea: drying in the sun in sunny days;
(16) feeding (warehousing): conveying the dried tea leaves to a warehouse for aging;
(17) numbering: the number of the tea leaves in the aging process, the making date and the aging date are noted so as to be convenient for matching;
(18) secondary stem picking: removing the residual moderate tea stems in the tea leaves by air separation;
(19) removing dust of the clear tea: sieving to remove powder and impurities;
(20) stalk cutting: cutting off redundant tea stalks (red stalks) by a guillotine to ensure that the proportion of the tea stalks is 12 percent and the short stalks are within 3 CM;
(21) splicing: the tea leaves and tea stalks which are dried in the sun and cleaned are prepared according to the quality and proportion. The layers are clear, and the water content is more than or equal to 12 percent;
(22) uniform stacking: uniformly mixing the tea leaves together according to the proportion of the blended original tea;
(23) hoisting: weighing with special bamboo basket scale, and packaging in "Mapan" (bag sewn with linen fabric);
(24) end bucket (go pa): putting the tea leaves in the slubbe into a steamer;
(25) steaming tea: putting the steamer in a pot, boiling water, and steaming the tea leaves in the steamer to be soft at high temperature;
(26) pounding the bag: taking out the steamed soft tea leaves from the steamer, pouring the tea leaves in the Mapa onto a wooden frame while the tea leaves are hot to press the tea bags, and repeatedly pounding the tea bags to form the brick tea.
(27) And (4) bag discharging: after the pressed tea bags are taken out, the tea bags are covered with marks, and each 20 tea bags and each 1 jin tea bag are piled together with 200 tea bags (strips);
(28) selecting a brush: and (4) naturally drying the pressed tea bags for 10 days, and packaging. Pouring out tea from the bag, picking and brushing the surface, and then sticking label paper;
(29) wrapping paper: wrapping the tea with special yellow paper;
(30) packaging: dividing 20 retort tea into 4 sections (5 bricks per section) and overlapping, and bundling with thin bamboo strips;
(31) basket weaving: the tea bag is packed at the outermost layer and is woven by bamboo splits, has the functions of ventilation, compression resistance, collision resistance and breakage resistance, and is convenient for manual carrying and horse carrying;
(32) packaging: sealing the bundled bamboo skin sheath, numbering the outer layer by using the bamboo skin strips, and making 5 bamboo skins which are 2 cm long to be uniform and solid;
(33) marking: the tea bag is branded with tea number and type mark by an iron mould, so that the tea bag is convenient to identify;
(34) warehousing: the finished tea is placed in a warehouse and stacked according to the daily mark.
Example 3
The embodiment provides a method for making dark green tea, which sequentially comprises the following steps:
(1) picking fresh leaves and removing impurities: selecting mature tea leaves of the high mountain tea trees, and cleaning and removing impurities;
(2) withering: placing fresh leaves in a cyanine storage tank, standing under the condition of 50% RH, and uniformly spreading for 10 h;
(3) de-enzyming: frying the withered tea leaves in a pot to de-enzyming to enable the temperature of the tea leaves to reach 85 ℃, and controlling the temperature of the pot to be between 220 ℃ and 280 ℃;
(4) rolling: manually rolling the de-enzymed tea leaves repeatedly according to a light-heavy-light rolling method;
(5) picking up stalks: manually removing larger tea stalks in the tea leaves;
(6) primary drying: reducing the water content of the tea leaves to 13 percent in a tea leaf dryer;
(7) re-kneading: manually and repeatedly twisting until the curling rate reaches more than 95 percent to obtain the tea;
(8) pile fermentation: placing the tea (with water content of 30%) which has been repeatedly kneaded and naturally absorbed moisture in bamboo frame with bamboo gas-woven tube at the center of 20cm above the ground, wherein the bulk density is 2500kg/6m3At 20 ℃ and 30% RHFermenting naturally in a constant temperature room until the temperature of the reactor rises to 60 ℃;
(9) turning over the pile for one time: repeatedly turning to reduce the temperature of the pile to 36 ℃ and the water content to 25%;
(10) fermentation in pile fermentation: continuously performing natural damp-heat fermentation on the tea leaves subjected to primary turning in a constant temperature room at 20 ℃ and 30% RH until the temperature of the tea leaves rises to 55 ℃;
(11) and (3) secondary turning: repeatedly turning to reduce the temperature of the pile to 22 ℃ and the water content to 20%;
(12) pile fermentation: continuously performing natural damp-heat fermentation on the tea subjected to secondary pile turning in a constant temperature room at 20 ℃ and 30% RH until the pile temperature rises to 36 ℃;
(13) and (3) turning the pile for three times: repeatedly turning to reduce the temperature of the pile to 20 ℃ and the water content to 15%;
(14) discharging: transferring the tea leaves from the constant temperature room to the outside of the room for cooling;
(15) drying the tea: drying in the sun in sunny days;
(16) feeding (warehousing): conveying the dried tea leaves to a warehouse for aging;
(17) numbering: the number of the tea leaves in the aging process, the making date and the aging date are noted so as to be convenient for matching;
(18) secondary stem picking: removing the residual moderate tea stems in the tea leaves by wind suction;
(19) removing dust of the clear tea: sieving to remove powder and impurities;
(20) stalk cutting: cutting off redundant tea stalks (red stalks) by a guillotine to ensure that the proportion of the tea stalks is 12 percent and the short stalks are within 3 CM;
(21) splicing: the tea leaves and tea stalks which are dried in the sun and cleaned are prepared according to the quality and proportion. The layers are clear, and the water content is more than or equal to 12 percent;
(22) uniform stacking: uniformly mixing the tea leaves together according to the proportion of the blended original tea;
(23) hoisting: weighing with special bamboo basket scale, and packaging in "Mapan" (bag sewn with linen fabric);
(24) end bucket (go pa): putting the tea leaves in the slubbe into a steamer;
(25) steaming tea: putting the steamer in a pot, boiling water, and steaming the tea leaves in the steamer to be soft at high temperature;
(26) pounding the bag: taking out the steamed soft tea leaves from the steamer, pouring the tea leaves in the Mapa onto a wooden frame while the tea leaves are hot to press the tea bags, and repeatedly pounding the tea bags to form the brick tea.
(27) And (4) bag discharging: after the pressed tea bags are taken out, the tea bags are covered with marks, and each 20 tea bags and each 1 jin tea bag are piled together with 200 tea bags (strips);
(28) selecting a brush: and (4) naturally drying the pressed tea bags for 10.5 days, and packaging. Pouring out tea from the bag, picking and brushing the surface, and then sticking label paper;
(29) wrapping paper: wrapping the tea with special yellow paper;
(30) packaging: dividing 20 retort tea into 4 sections (5 bricks per section) and overlapping, and bundling with thin bamboo strips;
(31) basket weaving: the tea bag is packed at the outermost layer and is woven by bamboo splits, has the functions of ventilation, compression resistance, collision resistance and breakage resistance, and is convenient for manual carrying and horse carrying;
(32) packaging: sealing the bundled bamboo skin sheath, numbering the outer layer by using the bamboo skin strips, and making 5 bamboo skins which are 2 cm long to be uniform and solid;
(33) marking: the tea bag is branded with tea number and type mark by an iron mould, so that the tea bag is convenient to identify;
(34) warehousing: the finished tea is placed in a warehouse and stacked according to the daily mark.
The quality of the dark tea prepared in the examples 1 to 3 of the present invention was measured, and the results are shown in Table 1.
TABLE 1
Comparative example 1 differs from example 3 only in that pile fermentation was carried out using a stainless steel bucket instead of a bamboo basket.
Comparative example 2
The difference from example 3 is only in the control of the reactor temperature in step (10), specifically, step (10) of this comparative example is: continuously performing natural damp-heat fermentation on the tea leaves subjected to primary turning in a constant temperature room with 20 ℃ and 30% RH until the temperature of the tea leaves rises to 70 ℃.
Comparative example 3
In comparison with example 3, the present comparative example has the following steps (8) to (13):
(8) pile fermentation: placing the tea (with water content of 35%) which has been re-kneaded and naturally absorbed moisture in bamboo frame with bamboo gas-woven tube at the center of 20cm above the ground, wherein the bulk density is 2500kg/6m3Fermenting naturally in a constant temperature room at 20 deg.C and 30% RH until the temperature of the pile rises to 60 deg.C;
(9) turning over the pile for one time: repeatedly turning to reduce the temperature of the pile to 40 ℃ and the water content to 30%;
(10) fermentation in pile fermentation: continuously performing natural damp-heat fermentation on the tea leaves subjected to primary turning in a constant temperature room at 20 ℃ and 30% RH until the temperature of the tea leaves rises to 55 ℃;
(11) and (3) secondary turning: repeatedly turning to reduce the temperature of the pile to 28 ℃ and the water content to 25%;
(12) pile fermentation: continuously performing natural damp-heat fermentation on the tea subjected to secondary pile turning in a constant temperature room at 20 ℃ and 30% RH until the pile temperature rises to 36 ℃;
(13) and (3) turning the pile for three times: repeatedly turning to reduce the temperature of the pile to 23 ℃ and the water content to 19 percent.
Comparative example 4
The only difference from example 3 is that step (12) and step (13) are eliminated, i.e. only two pile fermentations are used.
The quality of the dark tea prepared by the above examples and comparative examples is compared with that of the dark tea prepared by the following examples and comparative examples in Table 2:
TABLE 2
The results show that the black tea prepared by the embodiments of the invention forms the unique cooked tea flavor quality with brown appearance, curled mass, grain taste, sweet aftertaste, sweet, moist and long-lasting throat rhyme and amber soup color, and the tea soup has rice fragrance and glutinous rice fragrance, and compared with the black tea prepared by each proportion, the quality sense in the aspects of tea soup flavor, tea soup fragrance and throat rhyme is reduced. The preparation process is reasonable, and the comprehensive texture of the finished dark tea is greatly improved.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (8)
1. The dark tea making method is characterized by comprising the steps of primary preparation of fresh tea leaves and pile fermentation of the primarily prepared tea leaves, wherein the primary preparation comprises the steps of impurity removal, withering, enzyme deactivation, rolling, stem picking and primary drying, and the pile fermentation comprises the following steps:
(1) pile fermentation: placing the primarily-made tea with water content of 28-33% in a bamboo frame 10-30cm away from the ground, and stacking at a density of 2500-3Fermenting under constant conditions of 16-25 deg.C and 28-32% RH until the temperature of the reactor rises to 50-75 deg.C;
(2) turning over the pile for one time: repeatedly turning to reduce the temperature of the pile to 30-40 ℃ and the water content to 23-27%;
(3) fermentation in pile fermentation: continuously fermenting the tea leaves after the primary turning under the constant conditions of 16-25 ℃ and 28-32% RH until the temperature of the tea leaves rises to 40-60 ℃;
(4) and (3) secondary turning: repeatedly turning to reduce the temperature of the pile to 20-30 ℃ and the water content to 18-22%;
(5) pile fermentation: continuously fermenting the tea subjected to secondary turning under the constant conditions of 16-25 ℃ and 28-32% RH until the temperature of the tea pile rises to 30-40 ℃;
(6) and (3) turning the pile for three times: repeatedly turning over to reduce the temperature to 15-25 deg.C, and reducing the water content to 13-17%.
2. The method for producing dark tea according to claim 1, wherein the moisture content of the primarily produced tea leaves in the step (1) is 30%.
3. The method for producing dark tea according to claim 1, wherein in the step (2), the pile-turning is performed until the moisture content is 25%.
4. The method for producing dark tea according to claim 1, wherein in the step (4), the pile-turning is performed until the water content is 20%.
5. The method for producing dark tea according to claim 1, wherein in the step (6), the pile-turning is performed until the water content is 15%.
6. The method for making dark tea as claimed in claim 1, wherein the withering is performed by standing and uniformly spreading for 8-10h under 50% RH.
7. The method for making black tea as claimed in claim 1, wherein the temperature of the de-enzyming pot is 220-280 ℃.
8. The dark tea making method according to claim 1, further comprising the steps of spreading for cooling, airing, aging, picking up stems, removing powder, cutting stems, blending, forming and packaging after the pile fermentation.
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| CN115736038A (en) * | 2022-12-06 | 2023-03-07 | 贵州沃丰茶业有限公司 | Processing technology of granular black tea and granular black tea |
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Application publication date: 20210813 |