CN114586857A - Processing technology of granular black tea and granular black tea - Google Patents
Processing technology of granular black tea and granular black tea Download PDFInfo
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- CN114586857A CN114586857A CN202210160961.3A CN202210160961A CN114586857A CN 114586857 A CN114586857 A CN 114586857A CN 202210160961 A CN202210160961 A CN 202210160961A CN 114586857 A CN114586857 A CN 114586857A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 168
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 49
- 235000020279 black tea Nutrition 0.000 title claims abstract description 49
- 238000012545 processing Methods 0.000 title claims abstract description 28
- 238000005516 engineering process Methods 0.000 title claims abstract description 23
- 235000013616 tea Nutrition 0.000 claims abstract description 107
- 238000004898 kneading Methods 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 238000001035 drying Methods 0.000 claims description 16
- 235000019225 fermented tea Nutrition 0.000 claims description 16
- 235000009569 green tea Nutrition 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000011161 development Methods 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 description 12
- 230000004151 fermentation Effects 0.000 description 11
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 238000005485 electric heating Methods 0.000 description 6
- 238000007493 shaping process Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 235000005487 catechin Nutrition 0.000 description 3
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 3
- 229950001002 cianidanol Drugs 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 235000020341 brewed tea Nutrition 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000011165 process development Methods 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a processing technology of granular black tea and the granular black tea, wherein the processing technology comprises the working procedures of 'two-kneading and two-piling' and 'two-baking and two-frying'; the two-kneading and two-piling process comprises initial kneading, initial piling, repeated kneading and repeated piling; the two-baking and two-frying process comprises primary baking, head blank frying, secondary blank frying and secondary baking. The granular black tea obtained by the process is granular in appearance, black and black, and bright, after being brewed, tea soup is orange red, clear and bright, a layer of 'golden ring' is slightly formed on the upper layer, the taste is mellow, sweet and cool, the granular black tea contains strong and mellow fragrance, and the granular black tea belongs to high-grade high-quality black tea.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing technology of granular black tea and the granular black tea.
Background
The dark tea is one of six basic tea types in China, and belongs to post-fermented tea. The main producing areas are Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. The dark tea has a long making history, and different meanings are given to the dark tea concept at different angles in different historical periods. The earliest recorded "black tea" in history is found in Mingjiajing for three years (1524) to defend the Stanno: "the commercial tea is low in false, and the black tea is characterized. The black tea is mostly compressed tea from ancient times to present, namely, the raw black tea is processed into bricks, cakes, cylinders and other shapes by related processes, and the raw materials of the traditional raw black tea are too coarse and old and are mostly in strip rope shapes. According to the requirements of the current market, the dark green tea which has unique appearance and is convenient to carry is lacked.
The Anhui southern mountainous area has rich tea resources, however, high-quality tea products developed at present mainly focus on traditional products such as green tea and black tea, the process development of black tea with excellent quality is still deficient, the Anhui tea is produced only in a small amount, the traditional Anhui tea adopts a post-fermentation process, and the appearance of the tea is not beautiful enough. In order to fully utilize the high-quality tea resources in the mountainous areas of the southern Anhui and develop the current situation that the structures of the traditional green tea and black tea products are changed by the famous tea in multiple categories, a raw dark tea product which is beautiful in appearance, convenient to carry, excellent in quality and convenient to store needs to be provided urgently.
Disclosure of Invention
Based on the problems, the invention provides a processing technology of granular black tea and the granular black tea. The granular black tea obtained by the invention is granular in shape, black and bright in color, and after being brewed, tea soup is orange red, clear and bright, a layer of golden ring is slightly formed on the upper layer, the taste is mellow, sweet and cool, the granular black tea contains strong and mellow fragrance, and the granular black tea belongs to high-grade high-quality black tea.
The technical scheme of the invention is as follows:
the invention provides a processing technology of granular dark tea, which comprises the working procedures of 'two-kneading and two-piling' and 'two-baking and two-frying'; the two-kneading and two-piling process comprises initial kneading, initial piling, repeated kneading and repeated piling; the two-baking and two-frying process comprises primary baking, head blank frying, secondary blank frying and secondary baking.
The primary kneading and the secondary kneading refer to primary kneading and secondary kneading; the primary pile and the secondary pile are primary pile and secondary pile.
Preferably, the two-kneading and two-piling process specifically comprises the following steps: primarily rolling the tea leaves for 15-20min to make the tea leaves primarily strip; piling the primarily kneaded tea leaves for 13-15h under the conditions that the temperature is 20-25 ℃ and the humidity is 80-85%; and re-kneading the primarily piled tea leaves for 10-15min, and then piling for 3-7h under the conditions that the temperature is 20-25 ℃ and the humidity is 80-85% to finish re-piling.
Preferably, the tea leaves after the two-kneading and two-piling treatment are fried for two times and then are fried for two times, and the method specifically comprises the following steps: primarily drying the tea subjected to the secondary green frying treatment at the temperature of 140 ℃ and 150 ℃ until the water content is 30-35%; roasting the primarily dried tea at the temperature of 130 ℃ and 150 ℃ until the water content of the tea is 20-25%; then, the second blank is fried at 90-100 ℃ until the water content is 8-12%, and then the second blank is dried again until the water content of the tea is less than or equal to 5.5%.
Preferably, the temperature for frying the second green tea is 180-200 ℃, and the tea is fried until the water content of the tea is 40-45%.
Preferably, before the step of two-kneading and two-piling, the tea leaf spreading and fixation treatment is further carried out.
Preferably, the tea leaves are spread and de-enzymed to obtain the tea leaves with the water content of 60-65%.
Preferably, the spreading and fixation treatment specifically comprises: spreading the tea leaves by 8-10cm, spreading for 2-3h, and deactivating enzyme at 320 deg.C under 300 deg.C until the water content of the tea leaves is 60-65%.
Preferably, the method also comprises a screening process after the first blank is fried and the second blank is fried, and particularly, a 4-6-mesh screen is selected for screening and impurity removal.
Preferably, the fresh tea leaves are selected from fresh tea leaves with two leaves or fresh tea leaves with three leaves and three leaves as initial development; more preferably, the fresh tea leaves come out from the southern Anhui tea area with the altitude of more than 600 meters.
The invention also provides the granular black tea which is prepared by any one of the processing technologies.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the 'two-kneading and two-piling' and 'two-baking and two-frying' processes are combined, so that the appearance of the granular black tea is ensured, the flavor and the quality of the granular black tea are also ensured, and compared with the traditional strip-shaped raw black tea, the granular black tea obtained by the method has a granular appearance and a black and glossy color; after brewing, the tea soup is orange red, clear and bright, the upper layer slightly forms a layer of 'golden circle', the taste is mellow, sweet and cool, the tea contains strong and mellow old fragrance, belongs to high-grade high-quality raw dark tea, and solves the defects of single appearance and no characteristics of the existing raw dark tea.
Specifically, the two-kneading and two-piling process in the step (1) comprises the steps of initial kneading, initial piling, repeated kneading and repeated piling, and the processes are matched, so that the content of theaflavin in the black tea is improved, the upper layer of the brewed tea soup is enabled to generate 'golden rings', and the flavor and the quality of the granular black tea are ensured; (2) the two-baking and two-frying process comprises primary baking, head blank frying, secondary blank frying and secondary baking, and the process is matched to be beneficial to improving the roundness of the appearance of the granular black tea, so that the obtained granular black tea is round, tight and solid.
Detailed Description
Hereinafter, the technical solution of the present invention will be described in detail by specific examples, but these examples should be explicitly proposed for illustration, but should not be construed as limiting the scope of the present invention.
Example 1
The processing technology of the granular dark tea comprises the following steps: comprises the working procedures of 'two-kneading and two-piling' and 'two-baking and two-frying'; the two-kneading and two-piling process comprises initial kneading, initial piling, repeated kneading and repeated piling; the two-baking and two-frying process comprises primary baking, head blank frying, secondary blank frying and secondary baking. The method comprises the following specific steps:
1) spreading green: mechanically spreading the fresh tea leaves for 8cm for 2.5h to make the water in the fresh tea leaves overflow;
2) de-enzyming: electric heating fixation is adopted, the temperature is set to be 310 ℃, and fixation is carried out until the water content of the tea leaves is 61%; then removing impurities, conveying to a moisture regaining machine, and cooling to 23 ℃;
3) initial kneading: rolling the tea leaves after de-enzyming and cooling for 15min without pressurizing to make the tea leaves into strips primarily;
4) initial stacking: conveying the primarily kneaded tea leaves to a pile fermentation pool, and performing pile fermentation for 13h under the conditions that the temperature is 23 ℃ and the humidity is 85% to finish primary pile fermentation;
5) re-kneading: kneading the primarily piled tea again, namely kneading for 10min under the condition of no pressurization;
6) and (3) re-stacking: transporting the re-kneaded tea leaves to a pile fermentation pool, and performing pile fermentation for 3 hours under the conditions that the temperature is 23 ℃ and the humidity is 85% to finish re-stacking;
7) parching for two seasons: adopting a bottle type roasting machine, setting the inlet temperature at 185 ℃, and roasting for 25min until the water content is 40%;
8) primary baking: inputting the tea leaves after the second green frying into an electrothermal dryer, and primarily drying for 14min at 145 ℃ until the water content of the tea leaves is 31%;
9) and (3) frying the head blank: inputting the bud leaves after primary drying into a 6CCGQ-50 small double-pot bent-hair roasting machine, setting the electric heating temperature of 135 ℃, setting the stir-frying amplitude of a stir-frying plate of the roasting machine to 78-degree large curvature, setting the stir-frying frequency of a stir-frying plate to 68 times of fast frequency, and carrying out primary stir-frying on the large-pot formed shape for 60min until the water content is 20% so as to enable the large-pot formed shape to be primarily fried into a bent shape;
10) screening: sieving the parched tea leaves with 4-6 mesh sieve to remove impurities;
11) frying the second blank: inputting the screened tea leaves of the first blank into a 6CCGQ-50 small double-pot bent-hair roasting machine, setting an electric heating temperature of 95 ℃, setting the stir-frying amplitude of a stir-frying plate of the roasting machine to be 72-degree small arc, setting the stir-frying frequency of a stir-frying plate to be 58 times of slow frequency, and stir-frying the tea leaves of the first blank in a small pot for 75min until the water content is 10% so as to fry the tea leaves into granules;
12) screening: sieving the parched tea leaves with 4-6 mesh sieve to remove impurities;
13) re-baking: and (3) drying and shaping the screened tea leaves by using a mesh electromagnetic dryer, setting the drying temperature to be 100 ℃, and drying and shaping for 23 minutes until the water content is 5.4% after drying, thus obtaining the granular black tea.
The fresh tea leaves are divided into two types according to the number of the fresh tea leaves, and one type is fresh tea leaves with one bud and two leaves; one is fresh tea with one bud and three leaves as initial development; the granular black tea obtained by processing fresh tea leaves with one bud and two leaves through the processing technology is special granular black tea; the granular black tea obtained by processing fresh tea leaves with three leaves initially developed by one bud through the processing technology is first-grade granular black tea. The fresh tea leaves come out from the southern Anhui tea area with the altitude of more than 600 meters.
Example 2
The processing technology of the granular dark tea comprises the following steps: comprises the working procedures of 'two-kneading and two-piling' and 'two-baking and two-frying'; the two-kneading and two-piling process comprises initial kneading, initial piling, repeated kneading and repeated piling; the two-baking and two-frying process comprises primary baking, head blank frying, secondary blank frying and secondary baking. The method comprises the following specific steps:
1) spreading green: mechanically spreading the fresh tea leaves for 10cm for 3h to ensure that the water contained in the fresh tea leaves overflows;
2) deactivating enzyme: performing electric heating fixation, setting the temperature to be 300 ℃, and performing fixation until the water content of the tea leaves is 64%; then removing impurities, conveying to a moisture regaining machine, and cooling to 23 ℃;
3) initial kneading: rolling the tea leaves after de-enzyming and cooling for 15min without pressurizing to make the tea leaves into strips primarily;
4) initial stacking: conveying the primarily kneaded tea leaves to a pile fermentation pool, and performing pile fermentation for 15h under the conditions that the temperature is 23 ℃ and the humidity is 85% to finish primary pile fermentation;
5) re-kneading: kneading the primarily piled tea again, namely kneading for 15min under the condition of no pressurization;
6) and (3) re-stacking: transporting the re-kneaded tea leaves to a pile fermentation pool, and performing pile fermentation for 6h under the conditions that the temperature is 23 ℃ and the humidity is 85% to finish re-stacking;
7) parching for two seasons: adopting a bottle type roasting machine, setting the inlet temperature at 185 ℃, and roasting for 20min to reach the water content of 43%;
8) primary baking: inputting the tea leaves after the second green frying into an electrothermal dryer, and primarily drying for 12min at 145 ℃ until the water content of the tea leaves is 32%;
9) and (3) frying the head blank: inputting the bud leaves after primary drying into a 6CCGQ-50 small double-pot bent-hair roasting machine, setting the electric heating temperature of 130 ℃, setting the stir-frying amplitude of a stir-frying plate of the roasting machine to 78-degree large curvature, setting the stir-frying frequency of a stir-frying plate to 68 times of fast frequency, and carrying out shape-frying on a large pot for 65min until the water content is 20%, so that the large pot is preliminarily fried into a bent shape;
10) screening: sieving the parched tea leaves with 4-6 mesh sieve to remove impurities;
11) frying the second blank: inputting the screened tea leaves of the first blank into a 6CCGQ-50 small double-pot bent-hair roasting machine, setting the electric heating temperature at 90 ℃, setting the stir-frying amplitude of a stir-frying plate of the roasting machine to be 70-degree small arc, setting the stir-frying frequency of a stir-frying plate to be 55 times of slow frequency, and stir-frying the tea leaves in a small pot for shaping for 80min until the water content is 10% so as to fry the tea leaves into granules;
12) screening: sieving the parched tea leaves with 4-6 mesh sieve to remove impurities;
13) re-baking: and (3) drying and shaping the screened tea leaves by using a mesh electromagnetic dryer, setting the drying temperature to be 110 ℃, and drying and shaping for 25 minutes until the water content is 5.3% after drying, thus obtaining the granular black tea.
The fresh tea leaves are divided into two types according to the number of the fresh tea leaves, and one type is fresh tea leaves with one bud and two leaves; one is fresh tea with one bud and three leaves as initial development; the granular black tea obtained by processing fresh tea leaves with one bud and two leaves through the processing technology is special granular black tea; the granular black tea obtained by processing fresh tea leaves with three leaves initially developed by one bud through the processing technology is first-grade granular black tea. The fresh tea leaves are extracted from a southern Anhui tea area with the altitude of more than 600 meters.
Comparative example 1
Compared with the example 1, the difference is that the 'two-kneading and two-piling' process is not adopted, but the conventional rolling and piling process is adopted, and specifically: the rolling time was 25min, and the pile fermentation was carried out at 23 ℃ and 85% humidity for 16h, except that the other processes and parameters were the same as those of example 1.
Comparative example 2
Compared with the example 1, the difference is that the conventional 'two-baking' process is adopted instead of the 'two-baking and two-frying', and specifically: primarily drying at 150 ℃ for 25 min; the process and parameters were the same as in example 1 except that the baking was repeated at 100 ℃ for 20 min.
The quality of the special grade black tea obtained in the above examples and comparative examples was tested, and the results are shown in the following table, wherein: table 1 shows the results of the sensory index tests, and table 2 shows the results of the physicochemical index tests.
TABLE 1 sensory index test results
TABLE 2 results of physicochemical index measurements
Note: the tests are carried out according to the national standard method, and concretely comprise GB/T23776-.
The test results show that:
in the aspect of sensory indexes, (1) two-kneading and two-piling, compared with one-kneading and one-piling, the difference shown in the process is the difference of the kneading and piling time, and the sensory indexes are mainly reflected in the differences of the 'compactness', the 'concentration' of aroma, the 'golden ring' of soup color and the 'sweetness' of flavor of the shaped particles; (2) the biggest difference between the two-baking and two-frying mode and the two-baking and two-frying mode is the appearance of tea leaves, one is in a particle shape and the other is in a strip rope shape.
The invention obtains a high-grade high-quality black tea which is granular in appearance, black and bright in color, clear and bright in orange red after brewing, slightly covered with a layer of 'golden ring' on the upper layer, mellow, sweet and cool in taste and contains mellow and mellow fragrance by matching the processes of 'kneading two piles' and 'baking two frying'. Compared with the conventional cord-shaped raw dark green tea, the particle shape is a characteristic of the dark green tea; another feature, typical differences in "intensity" of aroma, and "thickness" of flavor.
In terms of physical and chemical indexes, (1) two-pile kneading is carried out, compared with one-pile kneading, tea polyphenol and catechin are lower than the latter, mainly because one-time pile kneading is added to oxidize polyphenols and free amino acids, the water extract, namely the two-pile kneading, is higher than the one-pile kneading, and the content of the water extract is increased due to more protein degradation and related substance hydrolysis caused by the addition of one-time pile kneading; (2) the "two-bake two-fry" is less rich in caffeine than the "two-bake", which may be more prone to decomposition of caffeine due to the high temperature of the "two-fry". The other ingredients such as tea polyphenols, catechin, free amino acids and water extract, the former is higher than the latter, and the conversion of the content substances is increased mainly in the process of 'twice frying'.
Under the process, the content of free amino acid and water extract can be improved, the content of caffeine can be relatively reduced, and the content of tea polyphenol and catechin can be controlled within a reasonable range, so that high-quality granular black tea can be obtained.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A processing technology of granular dark tea is characterized by comprising the working procedures of 'two-kneading and two-piling' and 'two-baking and two-frying'; the two-kneading and two-piling process comprises initial kneading, initial piling, repeated kneading and repeated piling; the two-baking and two-frying process comprises primary baking, head blank frying, secondary blank frying and secondary baking.
2. The processing technology of the granular dark green tea as claimed in claim 1, wherein the two-kneading and two-piling process specifically comprises the following steps: primarily rolling the tea leaves for 15-20min to enable the tea leaves to be primarily stripped; piling the primarily kneaded tea leaves for 13-15h under the conditions that the temperature is 20-25 ℃ and the humidity is 80-85%; kneading the primarily piled tea leaves for 10-15min, and piling for 3-7h at 20-25 deg.C and humidity of 80-85% to complete piling again.
3. The processing technology of the granular dark tea as claimed in claim 1 or 2, wherein the two-baking and two-frying process is carried out after the two-green-frying process of the tea leaves subjected to the two-kneading and two-piling process, and specifically comprises the following steps: primarily drying the tea subjected to the second green frying treatment at the temperature of 140 ℃ and 150 ℃ until the water content is 30-35%; roasting the primarily dried tea at the temperature of 130 ℃ and 150 ℃ until the water content of the tea is 20-25%; then frying the second blank at 90-100 ℃ until the water content is 8-12%, and then re-drying until the water content of the tea leaves is less than or equal to 5.5%.
4. The processing technology of the granular black tea as claimed in claim 3, wherein the temperature for parching the second green tea is 180-200 ℃, and the temperature for parching the second green tea is 40-45% of the water content of the tea.
5. The processing technology of the granular dark green tea as claimed in any one of claims 1 to 4, wherein before the step of two-kneading and two-piling, the tea leaves are subjected to spreading and de-enzyming treatment.
6. The processing technology of the granular dark tea as claimed in claim 5, wherein the moisture content of the tea leaves obtained by spreading and de-enzyming is 60-65%.
7. The processing technology of the granular dark green tea as claimed in claim 5 or 6, wherein the enzyme-spreading and enzyme-deactivating treatment specifically comprises: spreading the tea leaves by 8-10cm, spreading for 2-3h, and deactivating enzyme at 320 deg.C under 300 deg.C until the water content of the tea leaves is 60-65%.
8. The processing technology of the granular dark green tea as claimed in any one of claims 1 to 7, further comprising a screening process after the first blank is fried and the second blank is fried, and particularly, a 4-6-mesh screen is selected for screening and impurity removal.
9. The processing technology of the granular dark tea as claimed in any one of claims 1 to 8, wherein the fresh tea leaves are selected from fresh tea leaves with one bud and two leaves or fresh tea leaves with one bud and three leaves and initial development; preferably, the fresh tea leaves are extracted from a southern Anhui tea area with the altitude of more than 600 meters.
10. A granulated dark tea, wherein the granulated dark tea is produced by the process of any one of claims 1 to 9.
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