CN113662060B - Granular black tea and preparation method thereof - Google Patents
Granular black tea and preparation method thereof Download PDFInfo
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- CN113662060B CN113662060B CN202110970556.3A CN202110970556A CN113662060B CN 113662060 B CN113662060 B CN 113662060B CN 202110970556 A CN202110970556 A CN 202110970556A CN 113662060 B CN113662060 B CN 113662060B
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- 235000020279 black tea Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013616 tea Nutrition 0.000 claims abstract description 299
- 238000000855 fermentation Methods 0.000 claims abstract description 95
- 230000004151 fermentation Effects 0.000 claims abstract description 95
- 238000001035 drying Methods 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 35
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- 240000003553 Leptospermum scoparium Species 0.000 claims description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 11
- 238000007873 sieving Methods 0.000 claims description 9
- 235000019225 fermented tea Nutrition 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims 1
- 235000014347 soups Nutrition 0.000 abstract description 52
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- 239000002245 particle Substances 0.000 abstract description 14
- 239000002994 raw material Substances 0.000 abstract description 4
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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
- A23F3/08—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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses granular black tea and a preparation method thereof, wherein the preparation method of the black tea comprises the following steps: the invention combines the steps of raw material coarse treatment, primary fermentation, stir-frying, secondary fermentation, stir-frying, drying and the like, and the special raw materials are fermented according to the combination of the traditional process and the improved process, so that the sediment generated after the traditional black tea is brewed or boiled is greatly reduced, the characteristics of bright red and crystal clear of the tea soup are effectively maintained, and the taste and the mouthfeel of the tea soup are greatly improved; the special molding process greatly improves the appearance and the purity of the product, ensures that the appearance and the particle size of the dry tea are uniform, has uniform shape, gives people a sense of well-looking, and breaks the phenomenon of messy tea appearance in the traditional Tibetan transmission process.
Description
Technical Field
The invention relates to the field of black tea, in particular to granular black tea and a preparation method thereof.
Background
The black tea belongs to post-fermented tea, and has strong effects of removing greasiness and aiding digestion. It contains a certain amount of tea polyphenols and caffeine, and has effects of refreshing brain and relieving fatigue. The black tea contains more vitamins, microelements and minerals. The black tea is more suitable for people who lack vitamin intake, are insufficient in trace elements and like eating meat at ordinary times. The black tea can not only supplement vitamins and trace elements, but also improve the microcirculation of intestinal tracts, and is helpful for reducing blood fat and losing weight. It also has antioxidant, hyperlipidemia, arteriosclerosis, hypertension, and anticancer effects. The black tea can improve the immunity and disease resistance of the organism after being drunk frequently. Dark tea is a fermented tea and has been a history of nearly thousands of years to date.
The traditional black tea has the problems that the raw materials are coarse and old, the high-temperature stir-frying is not adopted in the fermentation process, the preparation process is imperfect and the like, so that the prepared finished black tea often has coarse taste, low fragrance and sour taste, and the phenomenon of unclear soup of tea soup occurs; meanwhile, when the existing black tea is prepared into particles, the characteristics of uneven color, uneven shape and particle size and uneven shape are often generated.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides the granular black tea and the preparation method thereof, greatly reduces the sediment generated after the traditional black tea is brewed or boiled, effectively maintains the characteristics of bright red and crystal clear of the tea soup, and greatly improves the taste and mouthfeel of the tea soup; the appearance and the purity of the black tea are greatly improved, so that the appearance particles are uniform in size and shape, people can feel good at a glance, and the phenomenon of disordered tea appearance in the traditional Tibetan transmission process is broken.
The aim of the invention is realized by the following technical scheme:
the invention relates to granular black tea, which is prepared by a preparation method of granular black tea, and the preparation method comprises the following steps:
s1: after primary fermentation of the crude tea leaves, stir-frying the crude tea leaves at the pot temperature of 190-210 ℃ for 1h to obtain semi-finished tea leaves;
s2: after the semi-finished tea leaves are fermented for the second time, the semi-finished tea leaves are fried at the pot temperature of 90-110 ℃ until the water content is 9-11%, and then the formed tea leaves are obtained;
s3: drying the formed tea to 5%, and sieving to obtain the final product tea.
In the scheme, a large amount of water vapor can be generated in the high-temperature stir-frying process at 190-210 ℃ in the S1, so that some different and miscellaneous flavors generated in the tea in the first fermentation process are dispersed, harmful substances left and generated in the tea production and the first fermentation process can be thoroughly killed by the high-temperature water vapor, the taste of the finished tea soup is greatly improved, the tea soup is more red and bright, meanwhile, the tea is primarily curled and formed under continuous mutual extrusion and friction, and the efficiency of stir-frying the tea in the S2 to complete forming is improved. In addition, after S2 stir-frying, when the water content in the formed tea reaches 9% -11%, the tea is just stir-fried until the black is glossy, and the optimal color of the granular black tea is achieved.
Preferably, the first fermentation time is 15-21 days, the fermentation temperature is 60-65 ℃, the stacking height is 90cm, and the water content of the tea leaves is kept at 20%. When the fermentation time is 15-21 days, the first fermentation is finished, and the second fermentation time is approximately the same as the first fermentation time, so that the fermentation time of 15-21 days is approximately half of the whole fermentation time, and the tea is fried immediately after the first fermentation is finished, and coarse fibers of the tea are less damaged, so that the defects of poor integrity of finished tea, turbid tea soup, reduced yield and the like caused by excessive crushing in the tea frying process can be effectively avoided; meanwhile, the stir-frying is performed after the first fermentation is finished, and the initial auxiliary shaping stir-frying of the tea leaves is performed, so that the quality of tea products can be improved, and the shaping efficiency of the tea leaves can be improved; can also effectively kill harmful substances, and promote the color of tea soup and the taste of tea. In addition, the temperature in the fermentation process needs to be kept between 60 ℃ and 65 ℃, and the tea soup can generate sour taste if the temperature is lower than 60 ℃, and the burning phenomenon can occur if the temperature is higher than 65 ℃.
Preferably, the stir-frying step in the step S1 is performed in a bottle type stir-frying machine, and the water content of the tea leaves is kept at 20% in the stir-frying process, and the rotating speed is 50-55r/min. Under the action of the rotating speed of 50-55, the tea leaves after primary fermentation are mutually extruded and rubbed at a higher speed, so that the curling forming efficiency of the tea leaves can be improved. Meanwhile, in the stir-frying process, water is continuously supplied, so that the water content of the tea leaves is kept at 20%, the tea leaves are not stuck to a pot or burnt in the stir-frying process, further, the toughness of the tea leaves is strongest when the water content of the tea leaves is 20%, the crushing degree of the tea leaves can be greatly reduced, the yield of finished tea products is improved, and the purposes of uniform particle size and consistent appearance of the finished tea products can be realized.
Preferably, the second fermentation temperature is 60-65 ℃, the stacking height is 90cm, and the water content of the tea leaves is kept at 20%.
Preferably, the stir-frying step in the step S2 is a step-down stir-frying in a bottle type stir-frying machine, namely, the stir-frying rotating speed is gradually reduced along with the reduction of the water content, and the initial rotating speed of the stir-frying is 50-55r/min. In the early stage of the frying, the water content of the tea is relatively high, the frying speed is higher, the tea is fully fried, the water is quickly evaporated, and the tea is quickly molded; along with the reduction of the water content of the tea, the toughness of the tea is reduced, and at the moment, under the condition of high-speed stir-frying, the tea is likely to be crushed in a large amount due to high-speed friction, so that the finished product has the defects of low integrity, tea juice precipitation and the like. Therefore, the stir-frying mode with the rotation speed gradually reduced along with the reduction of the water content is adopted, so that the tea leaves in each stage can be stir-fried relatively fully, and the quality of the final finished product can be ensured.
Preferably, the gradual slow down stir-frying is carried out so that the water content of the tea leaves is reduced by 2 percent and the rotating speed is reduced by 2-3r/min.
Preferably, the tea leaves subjected to the rough treatment in S1 are derived from tea trees having an altitude of 800-1400 m, preferably 1000 m. If the altitude is lower than 800 meters, the tea soup contains bitter and astringent taste and stronger water taste; if the altitude is higher than 1400 meters, the tea taste is lighter and the layering is single.
Preferably, the crude treated tea leaves in S1 are derived from tea trees having a 50-200 year age. The tea tree of the age group has natural tea flavor, so that the tea soup is mellow; meanwhile, the tea tree in the age group is rich in substances, so that the tea is more resistant to soaking and has more lasting tea fragrance.
Specifically, the rough treatment process in S1 is a curled green tea process, specifically comprising the following steps: and selecting one bud and two leaves of the tea tree, spreading, deactivating enzyme, rolling and drying to obtain the crude tea.
The beneficial effects of the invention are as follows:
1. by selecting one bud and two leaves of tea trees with the altitude of 800-1400 m and the age range of 50-200 years as the raw materials of the novel tea, the granular black tea prepared by the invention has thick tea taste and rich layering sense, and the bitter taste and water taste of tea soup are greatly reduced; in particular, 50-200 years old tea tree contains natural tea fragrance, so that the tea soup is mellow in taste, and in addition, the tea is more resistant to soaking due to the fact that substances contained in the tea soup are rich, and the tea fragrance is more durable.
2. In the preparation method of the black tea, the tea is fried at high temperature and high speed after the first fermentation, so that some abnormal flavor generated in the first fermentation process of the tea is removed, and the high-temperature steam can thoroughly kill some harmful substances left and generated in the production and the first fermentation process of the tea, so that the taste of the finished tea soup is greatly improved, and the tea soup is more red and bright; meanwhile, under the condition of high-speed stir-frying, the tea leaves are continuously extruded and rubbed until preliminary curling and forming are carried out, so that the forming efficiency of the tea leaves is improved; in addition, when the tea is fried at a high temperature, coarse fibers in the tea can be damaged, and then the tea is damaged, and when the water content of the tea is 20%, the toughness of the tea is strongest, so that the water content of the tea is kept at 20% in the frying process, the condition that the crushing degree of the tea is enhanced due to the damage of the coarse fibers of the tea can be reduced, the integrity and the yield of a finished product of the tea are improved, and the phenomena of sticking and burning of the tea in the frying process can be avoided.
3. Through carrying out the gradual slow stir-fry after the secondary fermentation, can both make tealeaves can obtain the relatively abundant stir-fry at every stage, can reduce tealeaves and lead to a large amount of crushing because of high-speed friction again, improve the integrality of finished product, guarantee product quality.
Detailed Description
The technical scheme of the present invention is described in further detail below with reference to examples, but the scope of the present invention is not limited to the following.
Example 1
Step 1: picking two teas with the altitude of 800 meters and the tree age of 50 years, and obtaining the tea leaves after rough treatment according to the steps of spreading, de-enzyming, rolling and drying in the process of curled green tea.
Step 2:
s1: the method comprises the steps of (1) fermenting crude tea leaves for the first time, wherein the fermentation temperature is 60 ℃, the stacking height is 90cm, stacking is turned over every 5 days and water is supplemented, so that the water content of the tea leaves is controlled to be 20%, when the tea leaves are fermented to 15 days, the first fermentation is finished, then, the tea leaves after the first fermentation are turned over, spread and cooled, and then are transferred to a bottle type frying machine for frying, in the frying process, the pot temperature is kept to be 190 ℃ and the rotating speed is kept to be 50r/min, meanwhile, water is continuously supplemented, so that the water content of the tea leaves is always kept to be 20%, and after the tea leaves are fried for 1 hour, the tea leaves are transferred out of the bottle type frying machine, so that semi-finished tea leaves are obtained;
s2: spreading the semi-finished tea to 60 ℃, performing secondary fermentation, wherein the fermentation temperature is 60 ℃, the piling is carried out every 5 days, the water content of the tea is always controlled to be 20%, in addition, during the fermentation, tea soup is continuously prepared from the tea at the center of the fermentation pile so as to observe the color and taste of the tea soup, specifically, three parts of the tea are taken each time, 10 g of the tea is respectively soaked in 250ml of boiling water, when the tea soup is red in wine and the taste of the tea soup is not bitter, the secondary fermentation is finished, then, the tea after the secondary fermentation is transferred into a bottle type frying machine for frying, the pot temperature is kept to be 90 ℃, the rotating speed is initially 50r/min, the rotating speed is reduced by 2r/min when the water content of the tea is reduced by 2%, and the tea is just fried until the water content is 11%, so as to obtain the formed tea;
s3: transferring the formed tea to a chain plate dryer, drying until the water content of the tea is 5%, sieving, and removing broken tea with particle diameter less than 2mm to obtain the final product tea.
Example 2
Step 1: picking up two teas with the altitude of 1400 meters and the age of 200 years, and obtaining the tea leaves after coarse treatment according to the steps of spreading, de-enzyming, rolling and drying in the process of curled green tea.
Step 2:
s1: the method comprises the steps of (1) fermenting crude tea leaves for the first time, wherein the fermentation temperature is 65 ℃, the stacking height is 90cm, stacking is turned over every 7 days and water is supplemented, so that the water content of the tea leaves is always controlled to be 20%, when the tea leaves are fermented to 21 st day, the first fermentation is finished, then, the tea leaves after the first fermentation are turned over, spread and cooled, and then are transferred to a bottle type stir-drying machine for stir-drying, in the stir-drying process, the pot temperature is kept at 210 ℃ and the rotating speed is kept at 55r/min, meanwhile, water is continuously supplemented, so that the water content of the tea leaves is always kept to be 20%, and after the tea leaves are stir-dried for 1 hour, the tea leaves are transferred out of the bottle type stir-drying machine, so that semi-finished tea leaves are obtained;
s2: spreading the semi-finished tea to 65 ℃ and then carrying out secondary fermentation, wherein the fermentation temperature is 65 ℃, the piling is carried out every 7 days, the water content of the tea is always controlled to be 20%, in addition, during the fermentation, tea soup is required to be prepared continuously from the center of the fermentation pile, so as to observe the color and taste of the tea soup, specifically, three tea leaves are taken each time, 10 g of each tea leaf is respectively soaked in 250ml of boiling water, when the tea soup is red in wine and the taste of the tea soup is not bitter, the secondary fermentation is finished, then the tea leaves after the secondary fermentation are transferred into a bottle type stir-frying machine for stir-frying, the pot temperature is kept to be 110 ℃, the rotating speed is initially 55r/min, the rotating speed is reduced by 3r/min when the water content of the tea leaves is reduced by 2%, and the tea leaves are just stir-fried until the water content is 9%, so as to obtain the formed tea leaves;
s3: transferring the formed tea to a chain plate dryer, drying until the water content of the tea is 5%, sieving, and removing broken tea with particle diameter less than 2mm to obtain the final product tea.
Example 3
Step 1: picking up two tea leaves with the altitude of 1000 meters and the tree age of 100 years, and obtaining the tea leaves after coarse treatment according to the steps of spreading, de-enzyming, rolling and drying in the process of the curled green tea.
Step 2:
s1: the method comprises the steps of (1) fermenting crude tea leaves for the first time, wherein the fermentation temperature is 63 ℃, the stacking height is 90cm, stacking is turned over every 6 days and water is supplemented, so that the water content of the tea leaves is always controlled to be 20%, when the tea leaves are fermented to 18 days, the first fermentation is finished, then, the tea leaves after the first fermentation are turned over, spread and cooled, and then are transferred to a bottle type stir-drying machine for stir-drying, in the process of stir-drying, the pot temperature is kept to be 200 ℃ and the rotating speed is kept to be 53r/min, meanwhile, water is constantly supplemented, so that the water content of the tea leaves is always kept to be 20%, and the tea leaves are transferred out from the bottle type stir-drying machine after the tea leaves are stir-dried for 1 hour, so that semi-finished tea leaves are obtained;
s2: spreading the semi-finished tea to 63 ℃, performing secondary fermentation, wherein the fermentation temperature is 63 ℃, the piling is 90cm, the water content of the tea is always controlled to be 20% after every 6 days, in addition, during the fermentation, tea soup is continuously prepared from the tea at the center of the fermentation pile so as to observe the color and taste of the tea soup, specifically, three parts of the tea are taken each time, 10 g of the tea is respectively soaked in 250ml of boiling water, when the tea soup is red in wine and the taste of the tea soup is not bitter, the secondary fermentation is finished, then, the tea after the secondary fermentation is transferred into a bottle type stir-frying machine for stir-frying, the pot temperature is kept to be 100 ℃, the rotating speed is initially 53r/min, the rotating speed is reduced by 2r/min when the water content of the tea is reduced every 2%, and the tea is just stir-fried until the water content is 10%, so that the formed tea is just dark and bright;
s3: transferring the formed tea to a chain plate dryer, drying until the water content of the tea is 5%, sieving, and removing broken tea with particle diameter less than 2mm to obtain the final product tea.
Comparative example 1
Step 1: picking up two tea leaves with the altitude of 1000 meters and the tree age of 100 years, and obtaining the tea leaves after coarse treatment according to the steps of spreading, de-enzyming, rolling and drying in the process of the curled green tea.
Step 2:
s1: and (3) carrying out primary fermentation on the tea leaves subjected to the coarse treatment, wherein the fermentation temperature is 63 ℃, the stacking height is 90cm, the stacking is turned over every 6 days and water is supplemented, so that the water content of the tea leaves is always controlled to be 20%, when the tea leaves are fermented to 18 days, the tea leaves enter secondary fermentation, the fermentation temperature is 63 ℃, the stacking height is 90cm, the stacking is turned over every 6 days and water is supplemented, and the water content of the tea leaves is always controlled to be 20%. During the second fermentation period, continuously taking tea leaves from the center of a fermentation pile to prepare tea soup so as to observe the color and taste of the tea soup, specifically taking three parts of tea leaves each time, soaking the tea leaves in 250ml of boiling water respectively, finishing the second fermentation when the tea soup is red in wine and the taste of the tea soup is not bitter, transferring the tea leaves after the second fermentation into a bottle type frying machine for frying, keeping the pot temperature at 100 ℃ in the frying process, and reducing the rotating speed by 2r/min when the water content of the tea leaves is reduced by 2%, and frying the tea leaves until the water content of the tea leaves is 10%, namely obtaining the formed tea leaves;
s3: transferring the formed tea to a chain plate dryer, drying until the water content of the tea is 5%, sieving, and removing broken tea with particle diameter less than 2mm to obtain the final product tea.
Comparative example 2
Step 1: picking up two tea leaves with the altitude of 1000 meters and the tree age of 100 years, and obtaining the tea leaves after coarse treatment according to the steps of spreading, de-enzyming, rolling and drying in the process of the curled green tea.
Step 2:
s1: the method comprises the steps of (1) fermenting crude tea leaves for the first time, wherein the fermentation temperature is 63 ℃, the stacking height is 90cm, stacking is turned over every 6 days and water is supplemented, so that the water content of the tea leaves is always controlled to be 20%, when the tea leaves are fermented to 18 days, the first fermentation is finished, then, the tea leaves after the first fermentation are turned over, spread and cooled, and then are transferred to a bottle type stir-drying machine for stir-drying, in the process of stir-drying, the pot temperature is kept to be 200 ℃ and the rotating speed is kept to be 53r/min, meanwhile, water is constantly supplemented, so that the water content of the tea leaves is always kept to be 20%, and the tea leaves are transferred out from the bottle type stir-drying machine after the tea leaves are stir-dried for 1 hour, so that semi-finished tea leaves are obtained;
s2: spreading the semi-finished tea to 63 ℃, performing secondary fermentation, wherein the fermentation temperature is 63 ℃, the piling is 90cm, the water content of the tea is always controlled to be 20% after the piling is turned every 6 days, in addition, during the fermentation, tea soup is continuously prepared from the tea at the center of the fermentation pile so as to observe the color and taste of the tea soup, specifically, three tea portions are taken each time, 10 g of the tea is respectively soaked in 250ml of boiling water, when the tea soup is red in wine and the taste of the tea soup is not bitter, the secondary fermentation is finished, then, the tea after the secondary fermentation is transferred into a bottle type frying machine for frying, the pot temperature is kept to be 100 ℃, the rotating speed is kept to be 53r/min, and the tea is just fried until the black and glossy when the water content of the tea is 10% during the fermentation, thus obtaining the formed tea;
s3: transferring the formed tea to a chain plate dryer, drying until the water content of the tea is 5%, sieving, and removing broken tea with particle diameter less than 2mm to obtain the final product tea.
Comparative example 3
Step 1: picking four tea leaves with the altitude of 1000 meters and the age of 100 years, and obtaining the tea leaves after coarse treatment according to the steps of spreading, de-enzyming, rolling and drying in the process of the curled green tea.
Step 2:
s1: the method comprises the steps of (1) fermenting crude tea leaves for the first time, wherein the fermentation temperature is 63 ℃, the stacking height is 90cm, stacking is turned over every 6 days and water is supplemented, so that the water content of the tea leaves is always controlled to be 20%, when the tea leaves are fermented to 18 days, the first fermentation is finished, then, the tea leaves after the first fermentation are turned over, spread and cooled, and then are transferred to a bottle type stir-drying machine for stir-drying, in the process of stir-drying, the pot temperature is kept to be 200 ℃ and the rotating speed is kept to be 53r/min, meanwhile, water is constantly supplemented, so that the water content of the tea leaves is always kept to be 20%, and the tea leaves are transferred out from the bottle type stir-drying machine after the tea leaves are stir-dried for 1 hour, so that semi-finished tea leaves are obtained;
s2: spreading the semi-finished tea to 63 ℃, performing secondary fermentation, wherein the fermentation temperature is 63 ℃, the piling is 90cm, the water content of the tea is always controlled to be 20% after every 6 days, in addition, during the fermentation, tea soup is continuously prepared from the tea at the center of the fermentation pile so as to observe the color and taste of the tea soup, specifically, three parts of the tea are taken each time, 10 g of the tea is respectively soaked in 250ml of boiling water, when the tea soup is red in wine and the taste of the tea soup is not bitter, the secondary fermentation is finished, then, the tea after the secondary fermentation is transferred into a bottle type stir-frying machine for stir-frying, the pot temperature is kept to be 100 ℃, the rotating speed is initially 53r/min, the rotating speed is reduced by 2r/min when the water content of the tea is reduced every 2%, and the tea is just stir-fried until the water content is 10%, so that the formed tea is just dark and bright;
s3: transferring the formed tea to a chain plate dryer, drying until the water content of the tea is 5%, sieving, and removing broken tea with particle diameter less than 2mm to obtain the final product tea.
Comparative example 4
Step 1: picking up two tea leaves with the altitude of 1000 meters and the tree age of 100 years, and obtaining the tea leaves after coarse treatment according to the steps of spreading, de-enzyming, rolling and drying in the process of the curled green tea.
Step 2:
s1: the method comprises the steps of (1) fermenting crude tea leaves for the first time, wherein the fermentation temperature is 63 ℃, the stacking height is 90cm, stacking is turned over every 6 days and water is supplemented, so that the water content of the tea leaves is always controlled to be 20%, when the tea leaves are fermented to 18 days, the first fermentation is finished, then, the tea leaves after the first fermentation are turned over, spread and cooled, and then are transferred to a bottle type stir-drying machine for stir-drying, in the process of stir-drying, the pot temperature is kept to be 200 ℃ and the rotating speed is kept to be 53r/min, meanwhile, water is constantly supplemented, so that the water content of the tea leaves is always kept to be 20%, and the tea leaves are transferred out from the bottle type stir-drying machine after the tea leaves are stir-dried for 1 hour, so that semi-finished tea leaves are obtained;
s2: spreading the semi-finished tea to 63 ℃, performing secondary fermentation, wherein the fermentation temperature is 63 ℃, the piling is 90cm, the water content of the tea is always controlled to be 20% after the piling is turned every 6 days, in addition, during the fermentation, tea soup is continuously prepared from the tea at the center of the fermentation pile so as to observe the color and taste of the tea soup, specifically, three parts of the tea are taken each time, 10 g of the tea is respectively soaked in 250ml of boiling water, when the tea soup is red in wine and the taste of the tea soup is not bitter, the secondary fermentation is finished, and then, the tea after the secondary fermentation is transferred into a bottle type stir-frying machine for stir-frying, wherein the pot temperature is kept to be 100 ℃ in the stir-frying process, the rotating speed is initially 53r/min, the rotating speed is reduced by 2r/min when the water content of the tea is reduced by 2%, and the formed tea is obtained after the tea is stir-fried to the water content is 6%;
s3: transferring the formed tea to a chain plate dryer, drying until the water content of the tea is 5%, sieving, and removing broken tea with particle diameter less than 2mm to obtain the final product tea.
The model of the bottle-type frying machine used in the above embodiment and comparative example is: 6CC-120;
the model of the chain plate dryer is as follows: 6CH-16 or 6CH-20.
The black tea prepared in examples 1 to 3 and comparative examples 1 to 4 of the present invention and one of the commercially available black tea were subjected to concentrated observation and recording of the factors such as tea color, tea leaf shape, tea soup color, mouthfeel, finished product integrity, and soup base precipitation amount, and the like, and specifically are shown in table 1.
Table 1: quality detection record table
Wherein, the finished product integrity= [ the quality of finished tea/(the quality of finished tea+the quality of broken tea with particle diameter smaller than 2 mm) ]multipliedby 100%
The tea soup forming process comprises the following steps: 5 g of tea is taken and placed in a teapot, 250ml of boiling water is poured into the teapot for brewing, the soup is discharged after 5 minutes, and the teapot is kept stand for 3 minutes.
In summary, in the embodiments 1-3, the granular black tea prepared by selecting two leaves of tea tree with the altitude of 800-1400 m and the tree age of 50-200 years, stir-frying at high temperature after the first fermentation, stir-frying at a step-by-step speed after the second fermentation has the advantages of dark black and bright color, uniform particle size, uniform shape, bright red tea soup, no bitter taste, strong tea flavor, high finished product integrity, and almost no sediment of the tea soup bottom, so the granular black tea has extremely high quality.
The foregoing is merely a preferred embodiment of the invention, and it is to be understood that the invention is not limited to the form disclosed herein but is not to be construed as excluding other embodiments, but is capable of numerous other combinations, modifications and environments and is capable of modifications within the scope of the inventive concept, either as taught or as a matter of routine skill or knowledge in the relevant art. And that modifications and variations which do not depart from the spirit and scope of the invention are intended to be within the scope of the appended claims.
Claims (3)
1. A preparation method of granular dark tea is characterized in that,
s1: fermenting the crude tea for the first time, and parching at 190-210 deg.C for 1 hr to obtain semi-finished product tea;
s2: fermenting the semi-finished tea leaves for the second time, and parching at 90-110deg.C until the water content is 9% -11% to obtain molded tea leaves;
s3: drying the formed tea until the water content is 5%, and sieving to obtain the finished tea;
the fermentation time of the first fermentation is 15-21 days, the fermentation temperature is 60-65 ℃, the tea pile height is 90cm, and the water content of the tea in the first fermentation process is kept at 20%;
the fermentation temperature of the secondary fermentation is 60-65 ℃, the tea pile height is 90cm, and the water content of the tea in the secondary fermentation process is kept at 20%;
the stir-frying step in the step S1 is carried out in a bottle type stir-frying machine, the water content of the tea leaves is kept at 20% in the stir-frying process, and the stir-frying rotating speed is 50-55r/min;
the stir-frying step in the step S2 is a gradual slow-down stir-frying in a bottle type stir-frying machine, and the initial rotating speed of the stir-frying is 50-55r/min;
the gradual slow down stir-frying is carried out until the water content of the tea leaves is reduced by 2 percent, and the stir-frying rotating speed is reduced by 2 to 3r per minute;
the tea leaves subjected to the rough treatment in the step S1 are derived from tea trees with the altitude of 800-1400 meters;
the age of the tea tree is 50-200 years.
2. The method for preparing granular dark tea as claimed in claim 1, wherein the crude processed tea leaves in S1 are derived from tea tree at an altitude of 1000 meters.
3. A granular dark tea is characterized in that: the black tea is prepared by the preparation method of the granular black tea as claimed in claim 1 or 2.
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| CN102669318A (en) * | 2012-06-01 | 2012-09-19 | 广西凌云浪伏茶业有限公司 | Method for processing organic black tea |
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| CN106615275A (en) * | 2016-12-07 | 2017-05-10 | 班蔚征 | Processing method for black tea |
| CN109042975A (en) * | 2018-08-28 | 2018-12-21 | 四川省农业科学院茶叶研究所 | A kind of fermented tea and its preparation method |
| CN112314734A (en) * | 2020-11-30 | 2021-02-05 | 中茶湖南安化第一茶厂有限公司 | Raw dark green tea and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102669318A (en) * | 2012-06-01 | 2012-09-19 | 广西凌云浪伏茶业有限公司 | Method for processing organic black tea |
| CN103211049A (en) * | 2013-05-21 | 2013-07-24 | 四川高县科毅茶业有限公司 | Particle congou black tea processing technology |
| CN106615275A (en) * | 2016-12-07 | 2017-05-10 | 班蔚征 | Processing method for black tea |
| CN109042975A (en) * | 2018-08-28 | 2018-12-21 | 四川省农业科学院茶叶研究所 | A kind of fermented tea and its preparation method |
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