CN113826719A - Withering trough withering method for improving quality of black tea - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention relates to a tea processing technology, and aims to provide a withering trough withering method for improving the quality of black tea. The method comprises the following steps: uniformly spreading the fresh leaves to be treated on a withering trough arranged in a withering chamber, and keeping blast and leaf turning in the withering process; circularly switching according to a cold air-hot air-cold air mode during blowing; when the second half of the process is carried out, the dry gauze or the wet gauze is covered to maintain the water vapor pressure at the periphery of the leaf layer so as to delay the loss of the moisture of the leaf surface and activate the water moving power of the inner layer of the leaf. The invention can avoid CO2Accumulation in leaf layers; the water loss rate of the inner layer and the outer layer of the same leaf is kept synchronous, and withered buds and leaves caused by too fast dehydration of the leaf surface are avoided. The quality of the black tea can be improved, the tea soup is redder and brighter, the aroma is high and fragrant, and the taste is mellow and sweet.
Description
Technical Field
The invention relates to a tea processing technology, in particular to a withering trough withering method for improving black tea quality.
Background
In the black tea processing technology, withering refers to a technological process that fresh leaves are uniformly spread on a withering trough under certain temperature, humidity and wind speed conditions, water and grass smell in the leaves are uniformly diffused, substances in the fresh leaves are promoted to generate appropriate physical and chemical changes, the water-moving power is improved, the activity of leaf cells is kept as much as possible, the withering rate and the scorched leaf rate are reduced, and the weight loss rate of stem leaves reaches about 40%. In the case of black tea production, withering is the first process that must be carried out, and as moisture is continuously lost, the physical properties and the endoplasmic components of fresh leaves change significantly. Including a series of biochemical reactions such as enzyme activity enhancement, cell sap concentration improvement and the like, and lays a foundation for the formation of substances such as tea flavor, aroma, color and the like. Withering is an important process that plays a fundamental or even decisive role in the development of black tea quality.
There are three main current withering methods, namely natural withering, light compensation withering and equipment withering. The equipment withering is that the withering machine and the withering trough are arranged in the withering room to carry out withering operation, has the advantages of being free from the limitation of weather, saving plant area, being uniform in withering quality, high in efficiency and the like, and becomes a widely-used withering mode at present. The withering trough belongs to the withering equipment with the highest popularity at present due to simple facilities and low cost. The device is a common semi-mechanical withering device for manual heating withering.
At present, the control of the withering degree is reflected by the withering water loss rate in a general way, but the withering water loss rate is not taken into consideration, and especially the uniformity between the stems and between the surface layer and the inner layer of the leaves is an important index, so that the quality of the withering process is difficult to accurately control. Although the blind area which is difficult to achieve theoretically is overcome to a certain extent by rich experience of a tea maker, the method still cannot get rid of the limitation of product quality improvement such as follow feeling, extensive technology, poor product quality stability, strong arbitrariness and the like.
In the case of withering, the most critical process factor to be mastered is strike water. Once the water-moving power is insufficient, the water distribution between the leaf surface and the leaf inner layer is not uniform easily; if the water on the peduncle and inner leaf layer does not "walk" to the leaf surface continuously, the leaf surface cells die because of too rapid water loss and further induce wilting of the entire leaf. Therefore, withered leaves become the most intuitive index for reflecting the leaves water leakage condition, and reduction or even prevention of the emergence of the withered leaves is required to be taken as the primary task. If the fresh-keeping of the withered leaves can be realized on the premise of larger water loss rate, the condition of water leakage is good, and the reliable guarantee of the quality of the withering process is also shown.
Although the current withering trough is simple to operate, a prominent contradiction exists. On the premise of blowing air to the leaves, because the water loss on the leaf surface is too fast, the apoptosis of leaf epidermal cells is easily caused; but if blowing is stopped, CO is produced by respiration of leaf cells2Will accumulate in the leaf layer, causing the cell to breathe and supply oxygen unsmoothly, and also easily causing the leaf cell to die and causing withered and withered leavesTo give a title.
The contradiction is well coordinated, namely, under the condition that the ventilation and air freshness in the leaf layer are kept by blowing, the water loss speed on the surface of the leaf can be effectively regulated and controlled, so that the water diffusion speed in the leaf and the water loss speed on the surface of the leaf can be just matched, and the cells on the surface of the leaf can be continuously supplied with water from other parts of the leaf; this is of significant importance in avoiding the occurrence of scorched buds and leaves and in ensuring the quality of the withering process, which is also the problem to be solved by the present invention.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects of the prior art and provides a withering trough withering method for improving the quality of black tea. The method is simple and easy to implement, and can solve the technical problem of uniform withering of tea leaves.
In order to solve the technical problem, the solution of the invention is as follows:
the withering trough withering method for improving the quality of black tea comprises the following steps:
(1) uniformly spreading the fresh leaves to be treated on a withering trough arranged in a withering room, wherein the thickness of the spread leaves is 2-4 cm;
(2) blowing air is kept in the whole withering process, and the leaves are turned for 1 time per hour to dissipate heat; when blowing, firstly introducing cold air and then introducing hot air, and circularly switching according to a cold air-hot air-cold air mode;
(3) observing the shape change of the leaves when the withering process is carried out to the latter half; if the surface of the leaf is hard, the bud and the leaf are not flat, the leaf rolls inwards or the leaf surface is convex outwards, a single-layer or double-layer dry gauze is covered on the groove surface of the withering groove and is used for increasing the water vapor pressure around the leaf and delaying the loss of the water on the leaf surface; the covering is spread on the top of the withering trough, does not directly contact with the leaves, and is separated from the top of the leaf layer by more than 3 cm;
(4) when the leaves continuously lose water and the water content reaches 65% or below, replacing the dry gauze with wet gauze, softening the leaf surface through humidification and moisture regaining, and activating the water-moving power of the inner layer of the leaves;
(5) the whole withering time is controlled to be 10-20 h, and the total weight loss rate of the leaves before and after withering is controlled to be 40-45%.
In the invention, the withering room is kept free from direct irradiation of sunlight, air is circulated, and no peculiar smell exists; controlling the indoor temperature at 30 ℃; the relative humidity is 50-70%, and the highest relative humidity is not more than 85%.
In the invention, when the blowing mode is hot air, the temperature of the hot air is controlled to be 30-35 ℃, and the temperature of the leaves is controlled to be 28-33 ℃; the cold air introducing means introducing air under natural conditions by using an air blower, and the temperature range of the cold air is 15-30 ℃ according to different tea production seasons.
In the cold air-hot air-cold air circulation switching process, the duration of a cold air blowing stage is kept for 2-4 h and the duration of a hot air blowing stage is kept for 1-1.5 h in each stage, and the circulation is performed according to the mode.
In the invention, the wet gauze is soaked in tap water in advance and then is wrung out.
Description of the inventive principles:
the invention provides a simple and easy-to-operate technical idea, namely, a covering object is added in an overhead manner on the withering trough. The cover is spread on the top of the tank without directly contacting the leaves, and is spaced from the top of the leaf layer by a distance of typically more than 3 cm. The covering can increase the water vapor pressure around the leaves to a certain extent so as to artificially reduce the evaporation speed of the water on the leaf surface, so that the diffusion rate of the water in the leaves is matched with the water loss rate on the leaf surface, and the water supply from the inner layer of the leaves and the stems can be continuously obtained by the energy of the leaf surface layer, thereby effectively avoiding the withering of the cells due to the over-quick water loss, and further effectively ensuring the uniformity of the withering and the process quality; in addition, because a certain fall exists between the leaf spreading position and the upper edge of the withering trough, under the premise of normal leaf spreading thickness, the covering object can not touch the leaves, and can not bring any adverse effect on the properties of the leaves, such as damage to the leaves and the like.
2. The invention provides practical specific modes and operation instructions for withering and covering. The timing of the first clear covering, in the early stages of withering, does not require covering in order to accelerate the rate of water loss from the leaves. Only after the middle and late withering period (generally 5h), covering is required. When the leaf surface is hard, the leaves feel by touching the leaves with hands, the buds and the leaves are not flat, the leaves roll inwards or the leaf surfaces are convex outwards, and the stems are not flat, the leaf surface loses water too fast, the water moving power in the leaves is insufficient, and the water content distribution between the stems and between the outer layer and the inner layer of the leaves is unbalanced, single-layer or double-layer sand cloth is coated on the groove surface of the withering groove, so that the aim is to artificially increase the water vapor pressure at the periphery of the leaf layer to delay the loss of the water on the leaf surfaces and prevent the withering of the cells on the leaf surfaces due to excessive water loss. The only difference between single and double layers of cloth is air permeability, where a greater degree of inhibition of the rate of water loss from the leaf surface is desired, a double layer of cloth is used, otherwise a single layer of cloth is used.
3. The invention provides a feasible method for wetting and dampening the surface of the leaves to ensure the water carrying power while withering and covering, namely when the water content of the leaves reaches 65 percent or below, the balance of water loss among different parts of the leaves is difficult to be fully ensured only by covering, so the surface of the leaves needs to be softened by a wetting and dampening way. The method is to soak the wrung sand cloth in tap water in advance and cover the withering trough so as to improve the air humidity around the leaf layer. Meanwhile, the water-flowing power of the inner layer of the leaf is activated, and the water loss rate of the inner layer and the outer layer of the same leaf is kept synchronous, so that withered buds and withered leaves caused by too fast dehydration of the leaf surface are avoided to the maximum extent.
Compared with the prior art, the invention has the beneficial effects that:
1. the leaves are blown in the whole withering process and are alternated with cold air and hot air, so that CO can be avoided2Accumulation in leaf layers;
2. in the latter half of withering, the withering trough is covered with dry gauze, so that the water vapor pressure around the leaves can be increased to delay the loss of water on the leaf surfaces and prevent the withering of leaf surface cells due to excessive water loss; when the water content of the leaves reaches 65% or below with the water loss, the leaves are moisturized and remoistened by covering wet gauze, the water transport power of the inner layer of the leaves is activated, the water loss rate of the inner layer and the outer layer of the same leaf is kept synchronous, and withered buds and withered leaves caused by too fast dehydration of the leaves are avoided.
3. After the withering process disclosed by the invention is adopted, the quality of black tea can be improved, the tea soup is redder and brighter in color, high and refreshing in aroma, mellow in taste and sweet after taste, and the like.
Detailed Description
The following describes a specific implementation of the present invention in detail with reference to specific embodiments.
1. Examples 1 to 3 of the present invention
The withering trough withering method for improving the quality of black tea comprises the following steps:
(1) uniformly spreading the fresh leaves to be treated on a withering trough arranged in a withering room, wherein the thickness of the spread leaves is 2-4 cm; the withering room is kept free from direct sunlight, air is circulated, and no peculiar smell exists; controlling the indoor temperature at 30 ℃; the relative humidity is 50-70%, and the highest relative humidity is not more than 85%.
(2) Blowing air is kept in the whole withering process, and the leaves are turned for 1 time per hour to dissipate heat; when blowing, firstly introducing cold air and then introducing hot air, and circularly switching according to a cold air-hot air-cold air mode; when the blowing mode is hot air, controlling the temperature of the hot air to be 30-35 ℃ and the temperature of the leaves to be 28-33 ℃; the cold air introducing means introducing air under natural conditions by using an air blower, and the temperature range of the cold air is 15-30 ℃ according to different tea production seasons. In the cold air-hot air-cold air circulation switching process, the duration of a cold air blowing stage is kept for 2-4 h and the duration of a hot air blowing stage is kept for 1-1.5 h in each stage, and the circulation execution is carried out according to the mode.
(3) Observing the shape change of the leaves when the withering process is carried out to the latter half; if the surface of the leaf is hard, the bud and the leaf are not flat, the leaf rolls inwards or the leaf surface is convex outwards, a single-layer or double-layer dry gauze is covered on the groove surface of the withering groove and is used for increasing the water vapor pressure around the leaf and delaying the loss of the water on the leaf surface; the covering is spread on the top of the withering trough, does not directly contact with the leaves, and is separated from the top of the leaf layer by more than 3 cm;
(4) when the leaves continuously lose water and the water content reaches 65% or below, replacing the dry gauze with wet gauze, softening the leaf surface through humidification and moisture regaining, and activating the water-moving power of the inner layer of the leaves; the wet gauze is pre-soaked with tap water and then wrung out.
(5) The whole withering time is controlled to be 10-20 h, and the total weight loss rate of the leaves before and after withering is controlled to be 40-45%. During the withering process, the leaves are turned properly to dissipate heat, and the leaves are turned lightly and uniformly to reduce mechanical damage. Grasping the principle of withering tender leaves and wilting old leaves, wherein the withering degree is soft in leaf degree, the withered leaves are kneaded into balls by hands, and the withered leaves can be naturally dispersed by loose hands; the tender stem is broken continuously, the color of the leaves turns dark green, the green smell disappears, and the water content of the leaves is preferably about 60 percent.
Specific operating parameters for examples 1-3 are shown in Table 1.
TABLE 1
2. After the withering is completed, the subsequent manufacturing is carried out according to a conventional process, and specific examples are as follows:
(1) rolling: the rolling can adopt rolling machines of 6 CR-55 type, 6 CR-45 type, 6 CR-30 type and the like. The material is added in one full load, the material is kneaded after being naturally filled, the leaf feeding amount of the 6 CR-55 type kneading machine is preferably 30kg to 40kg, the 6 CR-45 type kneading machine is preferably 15kg to 20kg, and the 6 CR-30 type kneading machine is preferably 10kg to 15 kg.
The fresh leaves of different grades are controlled to be not pressed or slightly pressed. The pressurization is carried out in a plurality of times, each time of the pressurization is carried out for 8-10 minutes, the pressure reduction is carried out for 3-5 minutes (based on the dispersion of the tea leaves), and the pressurization and the pressure reduction are carried out alternately. The tea strip is pressed and tightened gradually when the rolling begins or the pressure is not applied during the first rolling so that the leaves are initially formed into strips. Generally, the pressure is reduced for a period of time before the rolling is finished, so that the strip-shaped rounding and the leaf juice are recovered, and the strip forming rate reaches more than 95%. The cell destruction rate reaches more than 80 percent, and the rolling control time is 50-70 min.
(2) Deblocking
After rolling, putting the rolled leaves into a deblocking and screening machine to break up and agglomerate the leaves, cutting off the broken powder, and feeding the deblocked leaves into a fermentation chamber for fermentation.
(3) Fermentation of
The fermentation temperature is controlled to be 28-30 ℃, the fermentation humidity is proper to be 90-95%, and the fermentation time is 3-6 hours.
The thickness of the fermentation spread leaves is 5-10 cm, and the principle of thin spreading of young leaves and thick spreading of old leaves is mastered.
The fermentation degree is controlled, the color of the leaves is more than 90 percent changed into copper red, the green smell gradually disappears, fresh and dense flower and fruit fragrance is given out, and the veins and the juice are reddened.
(4) Gross fire
A bucket dryer is generally adopted to ensure the air permeability of the tea leaves. The temperature is dried to 110-120 ℃. And (3) the initial drying time is about 10-15 min until the tea strips are not adhered to each other, the tea strips are not agglomerated when being held tightly, and the tea strips are dried when the water content is 20-25% and the tea strips feel slightly hand feeling.
(5) Foot fire
The electric heating fragrance raising machine is generally adopted for full fire. The product is required to be moisturized and spread for cooling before full fire, and the thickness of spread leaves is consistent during drying, so that the drying degree of the dried leaves is ensured to be uniform; the drying temperature is 80-100 ℃. And (5) drying the tea leaves when the tea leaves are twisted into powder by fingers and the water content is less than or equal to 6 percent.
(6) Baking fire
After the tea leaves are fully fired, the dried tea leaves are taken out at certain time intervals and are baked, so that the aroma and the taste of the tea leaves are further improved by utilizing the after-ripening effect. The baking temperature is 65-85 ℃, and the baking time is 3-5 hours each time. Baking the same batch of tea leaves for 1-3 times, and warehousing, storing and packaging.
(7) Screening and warehousing
And (4) immediately screening the dried black tea by using a corresponding sieve after heat dissipation and cooling, and cutting and winnowing to the measures of winnowing, sorting and the like to remove the broken powder and the flake powder. Sampling, evaluating and grading; and warehousing after grading and uniform stacking.
3. Comparative example 1
Referring to the withering process of example 1, the operation of covering the dry gauze and the wet gauze was omitted.
The subsequent processing was in accordance with example 1.
4. Comparison results
The tea samples of example 1 and comparative example 1 were evaluated according to the national standard GB/T23776-2018, and the results are shown in Table 2.
TABLE 2
Therefore, the withering method can improve the quality of black tea and improve the evaluation grades of red, bright, high-freshness, rich and mellow aftertaste of tea soup.
The foregoing describes the general principles and features of the present invention without limitation to the above-described embodiments, and various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the claimed invention.
Claims (5)
1. A withering trough withering method for improving black tea quality is characterized by comprising the following steps:
(1) uniformly spreading the fresh leaves to be treated on a withering trough arranged in a withering room, wherein the thickness of the spread leaves is 2-4 cm;
(2) blowing air is kept in the whole withering process, and the leaves are turned for 1 time per hour to dissipate heat; when blowing, firstly introducing cold air and then introducing hot air, and circularly switching according to a cold air-hot air-cold air mode;
(3) observing the shape change of the leaves when the withering process is carried out to the latter half; if the surface of the leaf is hard, the bud and the leaf are not flat, the leaf rolls inwards or the leaf surface is convex outwards, a single-layer or double-layer dry gauze is covered on the groove surface of the withering groove and is used for increasing the water vapor pressure around the leaf and delaying the loss of the water on the leaf surface; the covering is spread on the top of the withering trough, does not directly contact with the leaves, and is separated from the top of the leaf layer by more than 3 cm;
(4) when the leaves continuously lose water and the water content reaches 65% or below, replacing the dry gauze with wet gauze, softening the leaf surface through humidification and moisture regaining, and activating the water-moving power of the inner layer of the leaves;
(5) the whole withering time is controlled to be 10-20 h, and the total weight loss rate of the leaves before and after withering is controlled to be 40-45%.
2. The method of claim 1, wherein the withering chamber is kept free from direct sunlight, air circulation, and odors; controlling the indoor temperature at 30 ℃; the relative humidity is 50-70%, and the highest relative humidity is not more than 85%.
3. The method according to claim 1, wherein when the blowing manner is hot air, the temperature of the hot air is controlled to be 30-35 ℃ and the temperature of the leaves is controlled to be 28-33 ℃; the cold air introducing means introducing air under natural conditions by using an air blower, and the temperature range of the cold air is 15-30 ℃ according to different tea production seasons.
4. The method according to claim 1, wherein in the cold air-hot air-cold air circulation switching process, each stage keeps the cold air blowing period for 2-4 h, and the hot air blowing period for 1-1.5 h, and the processes are circularly executed.
5. The method according to claim 1, characterized in that said wet cloth is pre-soaked with tap water and then wrung out.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115590084A (en) * | 2022-10-25 | 2023-01-13 | 江西省经济作物研究所（Cn） | Black tea withering method for improving linalool content through hot air warm light intermittent control |
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| JPS6078544A (en) * | 1983-10-07 | 1985-05-04 | Furuta Denki Kk | Prevention of withering of raw tea leaf during storage in tea processing |
| JP2007236319A (en) * | 2006-03-10 | 2007-09-20 | Nario Ariki | Method for producing black tea leaf |
| CN103621697A (en) * | 2013-12-07 | 2014-03-12 | 湖北龙王垭茶业有限公司 | Black tea manufacturing method |
| CN107691673A (en) * | 2017-09-25 | 2018-02-16 | 覃光华 | A kind of method that summer tea is processed into black tea |
| CN108522674A (en) * | 2018-04-30 | 2018-09-14 | 胡琴其 | A kind of processing method of high-quality black tea |
| CN113273619A (en) * | 2021-06-07 | 2021-08-20 | 湖南省南岳云雾茶业股份有限公司 | Method for preparing green tea |
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