CN114557391A - Process method for producing dark tea by fermenting scented tea - Google Patents
Process method for producing dark tea by fermenting scented tea Download PDFInfo
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- CN114557391A CN114557391A CN202210218051.6A CN202210218051A CN114557391A CN 114557391 A CN114557391 A CN 114557391A CN 202210218051 A CN202210218051 A CN 202210218051A CN 114557391 A CN114557391 A CN 114557391A
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- tea
- scented tea
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- scented
- pile 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
- A23F3/08—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
- A23F3/14—Tea preparations, e.g. using additives
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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 a process method for producing dark green tea by fermenting scented tea, and belongs to the technical field of tea making processes. The method comprises the steps of taking scented tea as a raw material, and sequentially carrying out pile fermentation, steaming, cooling and aging. The black tea prepared by the invention has one more flower fragrance while keeping the original old fragrance of the black tea, and the tea soup has unique flavor, so that the drinking taste requirements of more people are met, and meanwhile, the problem that the drinking people are limited due to the over-rich fragrance of the original scented tea is solved.
Description
Technical Field
The invention belongs to the technical field of tea making processes, and particularly relates to a process method for producing dark tea by fermenting scented tea.
Background
Scented tea, also called scented tea, utilizes the characteristic that tea is good at absorbing peculiar smell, the scented flower and the new tea are sealed together, the tea absorbs the fragrance and then screens off the dried flower, the scented tea prepared has strong fragrance, and the tea soup is dark in color. However, the scented tea is only suitable for people who prefer heavy taste due to the aromatic flavor.
The black tea is named because the appearance of the finished tea is black. The black tea belongs to one of six major tea types, belongs to post-fermented tea, and has main production areas of Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shanxi, Anhui and the like. The famous Wuzhou Liubao tea of Guangxi black tea is famous because of being produced in the Wuzhou county Liubao county in Guangxi Wuzhou city. The Wuzhou Liupao tea is special black tea, has unique quality and precious fragrance, and has wide markets in harbors, Australia, southeast Asia, Japan and the like. But also because of its unique "stale" flavor, some people are less enthusiastic. In order to better popularize the sales market, the production process of the Liupu tea needs to be adjusted according to the drinking taste of the crowd, so that the original old taste of the Liupu tea is kept, and meanwhile, the drinking taste requirements of more crowds can be met.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the process method for producing the dark tea by fermenting the scented tea, the dark tea prepared by the process method can maintain the original old taste of the Liupao tea, has one more flower fragrance, and has unique tea soup flavor, so that the drinking taste requirements of more people are met.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
scented tea is used as a raw material, and the steps of pile fermentation, steaming, cooling and aging are sequentially carried out.
In the above technical solution, a more specific technical solution is: the specific method of pile fermentation is as follows:
steaming the scented tea on a tea steaming machine to be soft, spreading for cooling, and performing pile fermentation; wherein the pile fermentation height of the pile fermentation is 60-80 cm, when the pile temperature rises to 58-60 ℃, the pile is turned and deblocked immediately, and the pile temperature is controlled at 40-60 ℃ until the color of the scented tea is reddish brown or dark brown and the scented tea is mellow.
The specific method of pile fermentation can also be as follows:
adding cold water into scented tea to make the water content of scented tea within 26%, and performing pile fermentation; wherein the pile fermentation height of the pile fermentation is 60-80 cm, when the pile temperature rises to 58-60 ℃, the pile is turned and deblocked immediately, and the pile temperature is controlled at 40-60 ℃ until the color of the scented tea is reddish brown or dark brown and the scented tea is mellow.
Further, after the processes of pile fermentation, steaming and cooling are sequentially carried out, the water content of the scented tea is reduced to below 18%.
Further, the specific method for aging is as follows:
the scented tea after the pile fermentation, steaming and cooling processes is firstly placed in an environment with the relative humidity of 70-90 percent, the temperature of 18-28 ℃ and no foreign flavor for the first aging process, and then transferred to a cool, dry and comfortable environment without foreign flavor for the second aging process.
Further, the sum of the time of the two aging processes is not less than 180 days.
Due to the adoption of the technical scheme, the invention has the beneficial effects that:
the black tea prepared by the invention has one more flower fragrance while keeping the original old taste of the black tea, and the tea soup has unique flavor, so that the drinking taste requirements of more people are met, and meanwhile, the problem that the drinking people are limited due to the over-rich fragrance of the original scented tea is solved.
Detailed Description
The present invention is further described in detail with reference to the following specific examples, but the scope of the present invention is not limited to the following examples.
Example 1 Process for producing dark tea by fermenting scented tea
Which comprises the following steps:
A. pile fermentation: steaming the scented tea on a tea steaming machine to be soft, spreading for cooling, and performing pile fermentation; wherein the pile fermentation height of the pile fermentation is 80cm, when the pile temperature is raised to 60 ℃, the pile fermentation is immediately turned and deblocked, the pile temperature is controlled to be 40-60 ℃ until the color of the scented tea is changed into reddish brown or dark brown and the scented tea emits mellow fragrance;
B. steaming: b, steaming the scented tea obtained by the pile fermentation process in the step A in a steamer;
C. cooling: placing the scented tea obtained by the steaming process in the step B in a clean, cool and ventilated environment without foreign odor and high temperature and high humidity, and reducing the temperature to room temperature and the water content to below 18%;
D. aging: and D, placing the scented tea obtained after cooling in the step C in an environment with the relative humidity of 90%, the temperature of 27 +/-1 ℃ and no foreign flavor for aging for 150 days, and then transferring to a shady, dry and comfortable environment without foreign flavor for continuously aging for 50 days.
The black tea prepared by the embodiment has original old fragrance, has one more jasmine fragrance, and has unique tea soup flavor.
Example 2 Process for producing dark tea by fermenting scented tea
Which comprises the following steps:
A. pile fermentation: adding cold water into the magnolia tea to enable the water content of the scented tea to be 20%, and then performing pile fermentation; wherein the pile fermentation height of the pile fermentation is 70cm, when the pile temperature is raised to 58 ℃, the pile fermentation is immediately turned and deblocked, the pile temperature is controlled to be 40-60 ℃ until the color of the scented tea is changed into reddish brown or dark brown and the scented tea emits mellow fragrance;
B. steaming: placing the scented tea obtained by the pile fermentation process in the step A into a steamer for steaming;
C. and (3) cooling: placing the scented tea obtained by the steaming process in the step B in a clean, cool and ventilated environment without foreign odor and high temperature and high humidity, and reducing the temperature to room temperature and the water content to below 18%;
D. aging: and D, placing the scented tea obtained after cooling in the step C in an environment with the relative humidity of 70%, the temperature of 25 +/-1 ℃ and no foreign flavor for aging for 60 days, and then transferring to a shady, dry and comfortable environment without foreign flavor for continuously aging for 200 days.
The black tea prepared by the embodiment has the original old fragrance and has the fragrance of magnolia flower, and the tea soup has unique flavor.
Example 3 Process for producing dark tea by fermenting scented tea
Which comprises the following steps:
A. pile fermentation: steaming the jasmine tea on a tea steaming machine to be soft, spreading for cooling, and performing pile fermentation; wherein the pile fermentation height of the pile fermentation is 60cm, when the pile temperature is raised to 58 ℃, the pile is immediately turned and deblocked, the pile temperature is controlled to be 40-60 ℃ until the color of the scented tea is reddish brown or black brown, and the scented tea emits mellow aroma;
B. steaming: placing the scented tea obtained by the pile fermentation process in the step A into a steamer for steaming;
C. and (3) cooling: placing the scented tea obtained by the steaming process in the step B in a clean, cool and ventilated environment without foreign odor and high temperature and high humidity, and reducing the temperature to room temperature and the water content to below 18%;
D. aging: and D, placing the scented tea obtained after cooling in the step C in an environment with the relative humidity of 16%, the temperature of normal temperature and no foreign flavor for aging for 100 days, and then transferring to a shady, dry and comfortable environment without foreign flavor for continuously aging for 150 days.
The black tea prepared by the embodiment has original old fragrance, one more jasmine fragrance and unique tea soup flavor.
Claims (6)
1. A process method for producing dark tea by fermenting scented tea is characterized by comprising the following steps:
scented tea is used as a raw material, and the steps of pile fermentation, steaming, cooling and aging are sequentially carried out.
2. The process method for producing dark tea by fermenting scented tea according to claim 1, wherein the specific method of pile fermentation is as follows:
steaming the scented tea on a tea steaming machine to be soft, spreading for cooling, and performing pile fermentation; wherein the pile fermentation height of the pile fermentation is 60-80 cm, when the pile temperature rises to 58-60 ℃, the pile is turned and deblocked immediately, and the pile temperature is controlled at 40-60 ℃ until the color of the scented tea is reddish brown or dark brown and the scented tea is mellow.
3. The process method for producing dark tea by fermenting scented tea according to claim 1, wherein the specific method of pile fermentation is as follows:
adding cold water into scented tea to make the content of scented tea water within 26%, and performing pile fermentation; wherein the pile fermentation height of the pile fermentation is 60-80 cm, when the pile temperature rises to 58-60 ℃, the pile is turned and deblocked immediately, and the pile temperature is controlled at 40-60 ℃ until the color of the scented tea is reddish brown or dark brown and the scented tea is mellow.
4. The process method for producing the dark tea by fermenting the scented tea according to the claim 2 or 3, which is characterized in that:
after the processes of pile fermentation, steaming and cooling are sequentially carried out, the water content of the scented tea is reduced to below 18 percent.
5. The process method for producing the dark tea by fermenting the scented tea as claimed in claim 4, wherein the specific method for aging is as follows:
the scented tea which is processed by the pile fermentation, steaming and cooling processes is firstly placed in an environment with the relative humidity of 70-90%, the temperature of 18-28 ℃ and no foreign flavor for the first aging process, and then transferred to a shady, dry and cool environment without foreign flavor for the second aging process.
6. The process method for producing the dark tea by fermenting the scented tea as claimed in claim 5, wherein the process method comprises the following steps:
the sum of the two aging processes is not less than 180 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210218051.6A CN114557391A (en) | 2022-03-08 | 2022-03-08 | Process method for producing dark tea by fermenting scented tea |
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| CN202210218051.6A CN114557391A (en) | 2022-03-08 | 2022-03-08 | Process method for producing dark tea by fermenting scented tea |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222393A (en) * | 2014-10-11 | 2014-12-24 | 张聪聪 | Organic miraflor dark green loose tea preparing method |
| CN104336217A (en) * | 2014-10-11 | 2015-02-11 | 黄山珍 | Preparation method of organic yulan magnolia Arabian jasmine flower Puer tea in bulk |
| CN104431087A (en) * | 2015-01-05 | 2015-03-25 | 梧州市天誉茶业有限公司 | Method for making chrysanthemum Liupu tea |
| CN104782803A (en) * | 2015-04-29 | 2015-07-22 | 广西凌云浪伏茶业有限公司 | Processing method for tea flower black tea |
| CN106332998A (en) * | 2016-08-29 | 2017-01-18 | 咸阳泾渭茯茶有限公司 | Making method for Fuzhuan tea with dried tangerine or orange peel aroma |
| CN107873879A (en) * | 2017-11-30 | 2018-04-06 | 梧州市中茗茶业有限公司 | The steam pressure method of six fort tea |
-
2022
- 2022-03-08 CN CN202210218051.6A patent/CN114557391A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222393A (en) * | 2014-10-11 | 2014-12-24 | 张聪聪 | Organic miraflor dark green loose tea preparing method |
| CN104336217A (en) * | 2014-10-11 | 2015-02-11 | 黄山珍 | Preparation method of organic yulan magnolia Arabian jasmine flower Puer tea in bulk |
| CN104431087A (en) * | 2015-01-05 | 2015-03-25 | 梧州市天誉茶业有限公司 | Method for making chrysanthemum Liupu tea |
| CN104782803A (en) * | 2015-04-29 | 2015-07-22 | 广西凌云浪伏茶业有限公司 | Processing method for tea flower black tea |
| CN106332998A (en) * | 2016-08-29 | 2017-01-18 | 咸阳泾渭茯茶有限公司 | Making method for Fuzhuan tea with dried tangerine or orange peel aroma |
| CN107873879A (en) * | 2017-11-30 | 2018-04-06 | 梧州市中茗茶业有限公司 | The steam pressure method of six fort tea |
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