CN114468072A - New black tea - Google Patents
New black tea Download PDFInfo
- Publication number
- CN114468072A CN114468072A CN202210182101.XA CN202210182101A CN114468072A CN 114468072 A CN114468072 A CN 114468072A CN 202210182101 A CN202210182101 A CN 202210182101A CN 114468072 A CN114468072 A CN 114468072A
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- tea
- leaves
- black tea
- rolling
- withering
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 119
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 41
- 235000020279 black tea Nutrition 0.000 title claims abstract description 41
- 235000013616 tea Nutrition 0.000 claims abstract description 78
- 238000005096 rolling process Methods 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241001330002 Bambuseae Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 235000019225 fermented tea Nutrition 0.000 claims description 4
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 239000013543 active substance Substances 0.000 claims description 3
- 238000010564 aerobic fermentation Methods 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 3
- 239000010931 gold Substances 0.000 claims description 3
- 229910052737 gold Inorganic materials 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention relates to the technical field of black tea preparation, in particular to a new black tea, which is prepared by selecting fresh golden bud of Guangdong tea and summer and autumn tea of spring tea as raw materials, wherein the black tea is prepared in a sunny day through the processes of picking fresh leaves, withering, rolling, fermenting, deblocking, baking and screening.
Description
Technical Field
The invention relates to the technical field of black tea preparation, in particular to a new black tea.
Background
The black tea is a tea with larger world tea yield, is prepared by using proper fresh tea tree leaves as raw materials and processing the raw materials through processes of withering, rolling, fermentation, drying and the like, wherein the fermentation is a key process for forming the quality of the black tea and belongs to typical fermented tea. The aroma components of the black tea are a series of formation and conversion in the processing process from the beginning of withering fresh leaves to the final drying to form dry tea, and the chemical components of the finished tea are obviously increased compared with those of the fresh leaves to form good aroma.
The active substances of the black tea are reduced after the modern black tea is subjected to the step of high-temperature aroma raising, so that a drinker cannot achieve the aim of keeping good health, and a new black tea is provided.
Disclosure of Invention
The invention aims to provide a new black tea to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a new black tea is prepared by selecting fresh Guangdong golden buds in the tea and spring tea summer tea and autumn tea as raw materials, processing and manufacturing the black tea in clear weather, wherein the process comprises the steps of picking fresh leaves, withering, rolling, fermenting, deblocking, baking and screening to obtain the black tea;
the preparation method comprises the following steps:
s1 picking fresh leaves: fresh leaves of gold buds of the same variety are taken as raw materials, and tea impurities such as tea seeds, flower buds, young fruits and the like and non-tea impurities cannot be contained;
s2 withering: spreading fresh tea leaves on the surface of a withering trough according to the thickness of 8-12 cm, airing the withering trough in a shade place, arranging a blast device at the bottom of the withering trough, feeding hot air or cold air, accelerating water evaporation, heating to wither according to the temperature and humidity of the environment, wherein the temperature is 28-30 ℃, the humidity is 50-70% RH, the withering time is 5-8h, and the water content of withering is 28-32%, so as to obtain withered tea leaves;
s3 twisting: adopting a light rolling principle, using a rolling machine, wherein the feeding amount of the withered leaves each time is 2/3 machine positions, slightly pressurizing once in the rolling process, and slightly rolling for 30-50 minutes in the whole process; when the rolling is finished, the bud leaves are tightly rolled into strips, the loose folding phenomenon does not exist, the tea blank is tightly held by hands, tea juice overflows outwards, and the phenomenon that part of the tea blank is changed into yellow and red is generated;
s4 fermentation: carrying out natural aerobic fermentation by adopting a bamboo basket or a stainless steel container, putting 10kg of kneaded tea leaves into a clean bamboo basket or a stainless steel container, and covering a layer of wet fermentation cloth on the surfaces of the tea leaves to prevent the water on the surfaces of tea blanks from losing;
s5 deblocking: after the rolling, the tea ball is not loose, and the tea ball needs to be broken up manually or by a machine, so that each tea leaf is ensured to be dispersed without caking;
s6 baking: uniformly placing the deblocked tea leaves on a baking pan with the thickness of 2-3 centimeters, then placing the baking pan in a baking machine, uniformly turning the tea leaves over the baking pan after the baking pan is baked for about 60 minutes by an oven temperature regulator at 90 ℃, placing the tea leaves in the oven to continue a drying machine, and adjusting the temperature of the oven to 85 ℃ for 90 minutes;
s7 screening: and screening, grading and packaging the dried tea leaves to obtain the black tea.
Preferably, the step S2 further includes flipping once every 20 minutes for 15-24 times.
Preferably, during fermentation in the step S4, the fermentation temperature is 30-40 ℃, the humidity is 50-70% RH, the temperature in the middle of the fermented tea blank is 45-55 ℃, the fermentation degree is 75-85% of that of black tea, 90-95% of leaves are subjected to red change, the green grass smell is completely disappeared, and the tea is obtained after being mellow and strong in flavor.
Preferably, in the step S1, tender shoots, one bud and two leaves are picked as raw materials.
Preferably, the fermentation time in the step S4 is 6-8 h.
Preferably, the step S1 of picking fresh leaves is particularly preferably performed between 8 am and 4 pm on a sunny day.
Compared with the prior art, the invention has the beneficial effects that:
1. the novel black tea keeps more active substances of the black tea by strictly controlling the fermentation degree without the step of raising the fragrance of the modern black tea at high temperature, better breaks through the quality guarantee period of the black tea for more than 3 years, is suitable for long-term storage under the condition of meeting the storage condition, is durable and durable in soaking, has prominent technological characteristic lines, is not bitter and astringent in tea soup, is slightly sweet in tea soup, is golden and bright in soup color, and is obviously different from the colors of other modern black tea soup.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
A new black tea is prepared by selecting fresh Guangdong golden buds in the tea and spring tea summer tea and autumn tea as raw materials, processing and manufacturing the black tea in clear weather, wherein the process comprises the steps of picking fresh leaves, withering, rolling, fermenting, deblocking, baking and screening to obtain the black tea;
the preparation method comprises the following steps:
s1 picking fresh leaves: fresh leaves of gold buds of the same variety are taken as raw materials, and tea impurities such as tea seeds, flower buds, young fruits and the like and non-tea impurities cannot be contained;
s2 withering: spreading fresh tea leaves on the surface of a withering trough according to the thickness of 8-12 cm, airing the withering trough in a shade place, arranging a blast device at the bottom of the withering trough, feeding hot air or cold air, accelerating water evaporation, heating to wither according to the temperature and humidity of the environment, wherein the temperature is 28-30 ℃, the humidity is 50-70% RH, the withering time is 5-8h, and the water content of withering is 28-32%, so as to obtain withered tea leaves;
s3 twisting: adopting a light rolling principle, using a rolling machine, wherein the feeding amount of the withered leaves each time is 2/3 machine positions, slightly pressurizing once in the rolling process, and slightly rolling for 30-50 minutes in the whole process; when the rolling is finished, the bud leaves are tightly rolled into strips, the loose folding phenomenon does not exist, the tea blank is tightly held by hands, tea juice overflows outwards, and the phenomenon that part of the tea blank is changed into yellow and red is generated;
s4 fermentation: carrying out natural aerobic fermentation by adopting a bamboo basket or a stainless steel container, putting 10kg of kneaded tea leaves into a clean bamboo basket or a stainless steel container, and covering a layer of wet fermentation cloth on the surfaces of the tea leaves to prevent the water on the surfaces of tea blanks from losing;
s5 deblocking: after the rolling, the tea ball is not loose, and the tea ball needs to be broken up manually or by a machine, so that each tea is ensured to be dispersed without caking;
s6 baking: uniformly placing the deblocked tea leaves on a baking pan with the thickness of 2-3 centimeters, then placing the baking pan in a baking machine, uniformly turning the tea leaves over the baking pan after the baking pan is baked for about 60 minutes by an oven temperature regulator at 90 ℃, placing the tea leaves in the oven to continue a drying machine, and adjusting the temperature of the oven to 85 ℃ for 90 minutes;
s7 screening: and screening, grading and packaging the dried tea leaves to obtain the black tea.
Further, the step S2 includes flipping once every 20 minutes for 15-24 times.
Further, in the step S4, during fermentation, the fermentation temperature is 30-40 ℃, the humidity is 50-70% RH, the temperature in the middle of the fermented tea blank is 45-55 ℃, the fermentation degree is 75-85% of that of black tea, 90-95% of leaves are subjected to red change, the green grass smell is completely disappeared, and the tea is obtained after being mellow and strong in flavor.
Further, in step S1, tender shoots, one bud and two leaves are picked as raw materials.
Further, the fermentation time in the step S4 is 6-8 h.
Further, the picking of the fresh leaves in step S1 is especially preferably performed at 8 am to 4 pm on a sunny day.
Claims (6)
1. A new black tea is characterized in that: firstly, selecting new and noble Guangde golden buds in tea, taking spring tea, summer tea and autumn tea as raw materials, processing and manufacturing the black tea in sunny days, and obtaining the black tea by the processes of picking fresh leaves, withering, rolling, fermenting, deblocking, baking and screening, wherein the process does not have the step of carrying out high-temperature aroma raising on the modern black tea and reserves more active substances of the black tea;
the preparation method comprises the following steps:
s1 picking fresh leaves: fresh leaves of gold buds of the same variety are taken as raw materials, and tea impurities such as tea seeds, flower buds, young fruits and the like and non-tea impurities cannot be contained;
s2 withering: spreading fresh tea leaves on the surface of a withering trough according to the thickness of 8-12 cm, airing the withering trough in a shade place, arranging a blast device at the bottom of the withering trough, feeding hot air or cold air, accelerating water evaporation, heating to wither according to the temperature and humidity of the environment, wherein the temperature is 28-30 ℃, the humidity is 50-70% RH, the withering time is 5-8h, and the water content of withering is 28-32%, so as to obtain withered tea leaves;
s3 twisting: adopting a light rolling principle, using a rolling machine, wherein the feeding amount of the withered leaves each time is 2/3 machine positions, slightly pressurizing once in the rolling process, and slightly rolling for 30-50 minutes in the whole process; when the rolling is finished, the bud leaves are tightly rolled into strips, the loose folding phenomenon does not exist, the tea blank is tightly held by hands, tea juice overflows outwards, and the phenomenon that part of the tea blank is changed into yellow and red is generated;
s4 fermentation: carrying out natural aerobic fermentation by adopting a bamboo basket or a stainless steel container, putting 10kg of kneaded tea leaves into a clean bamboo basket or a stainless steel container, and covering a layer of wet fermentation cloth on the surfaces of the tea leaves to prevent the water on the surfaces of tea blanks from losing;
s5 deblocking: after the rolling, the tea ball is not loose, and the tea ball needs to be broken up manually or by a machine, so that each tea is ensured to be dispersed without caking;
s6 baking: uniformly placing the deblocked tea leaves on a baking pan with the thickness of 2-3 centimeters, then placing the baking pan in a baking machine, uniformly turning the tea leaves over the baking pan after the baking pan is baked for about 60 minutes by an oven temperature regulator at 90 ℃, placing the tea leaves in the oven to continue a drying machine, and adjusting the temperature of the oven to 85 ℃ for 90 minutes;
s7 screening: and screening, grading and packaging the dried tea leaves to obtain the black tea.
2. A black tea according to claim 1, wherein: and the step S2 also comprises turning once every 20 minutes for 15-24 times.
3. A black tea novelty according to claim 1 wherein: when fermenting in the step S4, the fermentation temperature is 30-40 ℃, the humidity is 50-70% RH, the middle temperature of the fermented tea blank is 45-55 ℃, the fermentation degree is 75-85% of that of black tea, 90-95% of leaves are subjected to red change, the green grass smell is completely disappeared, and the tea is mellow and strong in flavor.
4. A black tea novelty according to claim 1 wherein: and S1 picking tender shoots, buds and leaves as raw materials.
5. A black tea novelty according to claim 1 wherein: and the fermentation time in the step S4 is 6-8 h.
6. A black tea novelty according to claim 1 wherein: the step S1 is particularly preferably carried out between 8 am and 4 pm on a sunny day.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210182101.XA CN114468072A (en) | 2022-02-26 | 2022-02-26 | New black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210182101.XA CN114468072A (en) | 2022-02-26 | 2022-02-26 | New black tea |
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| CN114468072A true CN114468072A (en) | 2022-05-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210182101.XA Pending CN114468072A (en) | 2022-02-26 | 2022-02-26 | New black tea |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005293A (en) * | 2022-06-21 | 2022-09-06 | 湖南省云上茶业有限公司 | Small-batch high-end tea production process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379866A (en) * | 2015-11-20 | 2016-03-09 | 普洱市天下普洱茶国有限公司 | Basked black tea and manufacturing technique for basked black tea |
| CN108402242A (en) * | 2018-04-27 | 2018-08-17 | 贵州省生物研究所 | A kind of processing method of Hawk tea black tea |
| CN112155067A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing technology of black tea |
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2022
- 2022-02-26 CN CN202210182101.XA patent/CN114468072A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379866A (en) * | 2015-11-20 | 2016-03-09 | 普洱市天下普洱茶国有限公司 | Basked black tea and manufacturing technique for basked black tea |
| CN108402242A (en) * | 2018-04-27 | 2018-08-17 | 贵州省生物研究所 | A kind of processing method of Hawk tea black tea |
| CN112155067A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing technology of black tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005293A (en) * | 2022-06-21 | 2022-09-06 | 湖南省云上茶业有限公司 | Small-batch high-end tea production process |
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