CN114668053A - Processing method of ancient tea tree black tea - Google Patents
Processing method of ancient tea tree black tea Download PDFInfo
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- CN114668053A CN114668053A CN202210234507.8A CN202210234507A CN114668053A CN 114668053 A CN114668053 A CN 114668053A CN 202210234507 A CN202210234507 A CN 202210234507A CN 114668053 A CN114668053 A CN 114668053A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 126
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 41
- 235000020279 black tea Nutrition 0.000 title claims abstract description 41
- 235000009024 Ceanothus sanguineus Nutrition 0.000 title claims abstract description 19
- 240000003553 Leptospermum scoparium Species 0.000 title claims abstract description 19
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 235000013616 tea Nutrition 0.000 claims abstract description 86
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 238000005096 rolling process Methods 0.000 claims abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 24
- 230000007480 spreading Effects 0.000 claims abstract description 24
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 238000007664 blowing Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims description 11
- 229910001220 stainless steel Inorganic materials 0.000 claims description 11
- 239000010935 stainless steel Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 abstract description 11
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 7
- 230000000968 intestinal effect Effects 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 7
- 210000001035 gastrointestinal tract Anatomy 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 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
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 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
- 238000004458 analytical method Methods 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 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
- 235000008118 thearubigins Nutrition 0.000 description 1
- 238000009941 weaving Methods 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of black tea processing, and discloses a processing method of ancient tea tree black tea, which comprises the following steps: s1, picking tea leaves; s2, spreading and airing, and placing in a shady and aired position; s3, withering: placing the spread and dried tea leaves in a withering trough for withering, stopping heating 15min before leaf setting, and only blowing cold air; s4, twisting: rolling in an air pressure and light pressure alternative mode, and slightly stripping the rolled tea leaves; s5, fermentation: spreading 100g/m on each layer of spreading leaves2Stachyose of (1); s6, drying; s7, packaging: and packaging the dried black tea by a packaging machine. The invention spreads 100g/m on each layer of spreading leaves in the fermentation process2The stachyose is soaked in tea leaves after fermentation, and has sweet taste of shredded tea when people brew black tea in later period, and has effects of adjusting intestinal flora balance after drinking the black tea for a long time, and has wide applicationThe market value of (a).
Description
Technical Field
The invention relates to the technical field of black tea processing, in particular to a processing method of ancient tea tree black tea.
Background
China is the origin of black tea as the country of origin of tea, the black tea undergoes a chemical reaction centered on the enzymatic oxidation of tea polyphenol during the processing process, the chemical components in fresh leaves change greatly, the tea polyphenol is reduced by more than 90%, and new components such as theaflavin, thearubigins and the like are generated. Ancient tree black tea belongs to fermented tea, and is prepared by adopting excellent fresh leaves of ancient tea trees which are wild arbors, and carrying out the working procedures of withering, rolling, fermenting, drying and the like.
The black tea in the existing market is a processing method for adjusting the taste, but for health-preserving people who like the black tea, the black tea does not have the effect of adjusting the intestinal flora balance, stachyose is food that probiotics in vivo like oligosaccharide, healthy people can promote the growth of bifidobacterium after taking 3 g of oligosaccharide every day, and the effect of relaxing the bowels and moistening the intestines is excellent. Wherein the outstanding ones of the oligosaccharides- -big and thick stachyose and big and thick stachyose are specially used for supplementing food for beneficial bacteria, promoting the proliferation of probiotics such as bifidobacterium and the like at a speed of 40-103 times, inhibiting the growth of harmful bacteria and regulating the balance of microecological flora. Big and thick the stachyose is especially suitable for the situation of flora imbalance caused by administration of western antibiotics.
We therefore propose a process for processing ancient tea plant black tea with a balanced gut flora.
Disclosure of Invention
The invention aims to provide a processing method of ancient tea tree black tea, which is improved and innovated based on the GB/T35810 and 2018 black tea processing technical specification, so as to solve the problem that the black tea provided in the background technology does not have the effect of adjusting the intestinal flora balance.
In order to achieve the purpose, the invention provides the following technical scheme: a processing method of ancient tea tree black tea comprises the following steps:
S1, tea leaf picking: selecting fresh tea leaves with one bud and two leaves before spring grain rain picked in a high-quality tea garden in a mountain area as a raw material;
s2, spreading and airing: placing picked fresh tea leaves in a perforated stainless steel plate, spreading to a thickness of 2-3cm, and placing in a shade airing place;
s3, withering: placing the spread and dried tea leaves in a withering trough for withering, stopping heating 15min before leaf setting, and only blowing cold air;
s4, twisting: putting the tea leaves into a tea rolling machine, rolling the tea leaves in an air pressure and light pressure alternating mode, and slightly twisting the withered tea leaves into strips;
s5, fermentation: transferring the kneaded tea leaves into a fermentation plate of a fermentation chamber for fermentation, wherein the area of the fermentation plate is 1m2Spreading leaves in multiple layers, wherein the thickness of each layer of spread leaves is 3-5cm, the adjacent two layers of spread leaves are separated by gauze, and 100g/m is scattered on each layer of spread leaves2Stachyose of (1);
s6, drying: spreading the fermented leaves in a dryer for drying, and cooling for later use;
s7, packaging: and packaging the dried black tea by a packaging machine.
In a preferred embodiment of the present invention, in the step 5, the fermentation environment is kept at 26-28 ℃ and a relative humidity of 50-60% for 10 hours.
In the step 2, the leaves are spread for 4 to 6 hours, and slightly curled when the fresh leaves are seen, so that the processing of the next step can be realized.
In the step 3, the tea leaves are firstly withered by cold air for 2-3 hours and then withered by hot air for 3-5 hours, so that the thickness of the withered tea leaves is 20-40 cm, and the temperature of the withering by hot air is 33-38 ℃.
In a preferred embodiment of the present invention, in the step 4, the rolling temperature of the tea rolling machine is 23-28 ℃, and the relative humidity is 50% -70%.
In a preferred embodiment of the present invention, in step 1, the picking container is made of a stainless steel string bag, and is subjected to an air-permeable treatment.
As a preferred embodiment of the present invention, the drying temperature in step 6 is 40-50 ℃ and the drying time is 3-6 hours.
In a preferred embodiment of the present invention, the gauze in step 5 is sterilized at high temperature before use, and is cooled for use.
Compared with the prior art, the invention has the following beneficial effects:
the method comprises the step of transferring the kneaded tea leaves into a fermentation disc of a fermentation chamber for fermentation in the fermentation step of the step of making ancient tea tree black tea, wherein the area of the fermentation disc is 1m2Spreading leaves in multiple layers, wherein the thickness of each layer of spread leaves is 3-5cm, separating the adjacent two layers of spread leaves by gauze, sterilizing the gauze at high temperature before use, cooling, and spreading 100g/m on each layer of spread leaves 2The stachyose is fermented and soaked in the tea leaves, so that the black tea has sweet taste of shredded tea when brewed by later-stage personnel, has the effect of adjusting intestinal flora balance after being drunk for a long time, and has wide market value.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1:
the invention provides a technical scheme that: a processing method of ancient tea tree black tea comprises the following steps:
s1, picking tea leaves: selecting fresh tea leaves with one bud and two leaves before spring grain rain picked in a high-quality tea garden in a mountainous area as a raw material, and carrying out ventilation treatment by adopting a stainless steel net bag as a picking container;
s2, spreading and airing: placing the picked fresh tea leaves in a perforated stainless steel plate, spreading the tea leaves with the thickness of 2-3cm, placing the tea leaves in a shade place, spreading the tea leaves for 4-6 h, and slightly curling the fresh tea leaves to obtain the next step of processing;
s3, withering: placing the spread and dried tea leaves in a withering trough for withering, stopping heating 15min before leaf setting, and only blowing cold air;
s4, twisting: putting the tea leaves into a tea rolling machine, rolling the tea leaves in an air pressure and light pressure alternating mode, slightly twisting the withered tea leaves into strips, wherein the rolling temperature is 23-28 ℃, and the relative humidity is 50-70%;
S5, fermentation: transferring the rolled tea leaves into a fermentation tray of a fermentation chamber for fermentationThe area of the fermentation plate is 1m2Spreading leaves in multiple layers, each layer having a thickness of 3-5cm, separating two adjacent layers by gauze, sterilizing at high temperature before using, cooling, and spreading 100g/m onto each layer2The stachyose is placed for 10 hours under the conditions that the fermentation environment temperature is 26-28 ℃ and the relative humidity is 50-60%;
s6, drying: spreading the fermented leaves in a dryer for drying, cooling for later use, wherein the drying temperature is 40-50 ℃, and the drying time is 3-6 hours;
s7, packaging: and packaging the dried black tea by a packaging machine.
In this embodiment, the following technical data are also provided:
in the step 5, the fermentation environment is placed for 10 hours at the temperature of 26-28 ℃ and the relative humidity of 50-60%.
In the step 2, the fresh leaves are spread for 4 to 6 hours and slightly curled, and then the next step of processing is carried out.
In the step 3, firstly, the tea leaves are withered by cold air for 2-3 hours, then are withered by hot air for 3-5 hours, the thickness of the withered tea leaves is ensured to be 20-40 cm, and the temperature of the withering by hot air is 33-38 ℃.
In the step 4, the rolling temperature of the tea rolling machine is 23-28 ℃, and the relative humidity is 50-70%.
In the step 1, the picking container adopts a stainless steel string bag for ventilation treatment.
The drying temperature in the step 6 is 40-50 ℃, and the drying time is 3-6 hours.
The gauze in the step 5 needs high-temperature sterilization before use, and is used after cooling.
Comparative example 1:
the embodiment provides a processing method of ancient tea tree black tea, which comprises the following steps:
s1, tea leaf picking: fresh leaves of 1 bud and 1 leaf in a sunny environment in the same period as that in the embodiment 1 are picked as raw materials, a stainless steel net bag is adopted in a picking container for ventilation treatment, and the problem of reduced freshness caused by the fact that tea leaves are stacked in a closed environment easily can be solved;
s2, spreading and airing: the picked fresh tea leaves are placed in a perforated stainless steel plate, so that the problems that a large amount of broken tea which is difficult to clear remains due to uneven gaps caused by using a bamboo weaving plate in the prior art, cleaning of tea leaves by later-stage operators is influenced, and air permeability of the tea leaves for secondary use is influenced are solved, the tea leaves are spread to be 2-3cm in thickness, placed in a shade place, spread for 4-6 h, and slightly curled edges of the fresh tea leaves can be seen, and then the next step of processing can be carried out;
s3, withering: placing the spread and dried tea leaves in a withering trough for withering, stopping heating 15min before leaf setting, and only blowing cold air;
S4, twisting: putting the tea leaves into a tea rolling machine, rolling the tea leaves in an air pressure and light pressure alternating mode, slightly forming the withered tea leaves into strips after rolling, wherein the rolling temperature of the tea rolling machine is 23-28 ℃, and the relative humidity is 50% -70%;
s5, fermentation: transferring the kneaded tea leaves into a fermentation plate of a fermentation chamber for fermentation, wherein the area of the fermentation plate is 1m2Spreading leaves in multiple layers, wherein the thickness of each layer of spread leaves is 3-5cm, the adjacent two layers of spread leaves are separated by gauze, the gauze needs to be sterilized at high temperature before use, and is used after cooling, the fermentation environment temperature is 26-28 ℃, and the relative humidity is 50-60 percent, and the tea leaves are placed for 10 hours;
s6, drying: spreading the fermented leaves in a dryer for drying, cooling for later use, wherein the drying temperature is 40-50 ℃, and the drying time is 3-6 hours;
s7, packaging: and packaging the dried black tea by a packaging machine.
Comparative example 2:
the embodiment provides a processing method of ancient tea tree black tea, which comprises the following steps:
s1, picking tea leaves: picking fresh leaves of 1 bud and 1 leaf in a sunny environment in the same period as that in the embodiment 1 as a raw material, and carrying out ventilation treatment by adopting a stainless steel net bag as a picking container;
s2, spreading and airing: placing the picked fresh tea leaves in a perforated stainless steel plate, spreading the tea leaves with the thickness of 2-3cm, placing the tea leaves in a shade place, spreading the tea leaves for 4-6 h, and slightly curling the fresh tea leaves to obtain the next step of processing;
S3, withering: placing the spread and dried tea leaves in a withering trough for withering, stopping heating 15min before leaf setting, and only blowing cold air;
s4, twisting: putting the tea leaves into a tea rolling machine, rolling the tea leaves in an air pressure and light pressure alternative mode, slightly forming the withered tea leaves into strips after rolling, wherein the rolling temperature of the tea rolling machine is 23-28 ℃, and the relative humidity is 50-70%;
s5, fermentation: transferring the kneaded tea leaves into a fermentation plate of a fermentation chamber for fermentation, wherein the area of the fermentation plate is 1m2Spreading leaves in multiple layers, wherein the thickness of each layer of spread leaves is 3-5cm, separating the adjacent two layers of spread leaves by gauze, sterilizing the gauze at high temperature before use, cooling, and spreading 60g/m on each layer of spread leaves2The stachyose is placed for 10 hours under the conditions that the fermentation environment temperature is 26-28 ℃ and the relative humidity is 50-60%;
s6, drying: spreading the fermented leaves in a dryer for drying, cooling for later use, wherein the drying temperature is 40-50 ℃, and the drying time is 3-6 hours;
s7, packaging: and packaging the dried black tea by a packaging machine.
The following table shows the results of the physicochemical component analysis data of the finished teas prepared in example 1 and comparative examples 1 and 2.
Results of the data on the balance of intestinal flora in humans after drinking are shown for the finished teas of the examples and comparative examples.
| Content of beneficial bacteria | Content of harmful bacteria | Content of neutral bacteria in flora | |
| Example 1 | 10.7％ | 9.27％ | 78.3％ |
| Comparative example 1 | 23.5％ | 42.18％ | 20.5％ |
| Comparative example 2 | 23.1％ | 15.32％ | 60.8％ |
As can be seen from the results shown in the data in the table, example 1 above was added at 100g/m2The finished black tea prepared after the stachyose has a good effect of improving the content of beneficial bacteria, harmful bacteria and bacteria in flora in the intestinal tract of the finished tea after drinking by a person, and after the finished black tea prepared in the comparative example 1 without the stachyose is drunk, the content of the beneficial bacteria, the content of the harmful bacteria and the bacteria in the flora in the intestinal tract are not improved, and the loss of the bacteria in the intestinal tract is not improved; comparative example 2 addition 60g/m2The finished black tea prepared from the stachyose can improve the content of beneficial bacteria and harmful bacteria in intestinal tracts and the content of bacteria in flora.
Harmful bacteria in a normal intestinal tract in a state of flora balance: beneficial bacteria: the proportion of the neutral bacteria is 1:1:8, and the technical scheme is based on GB/T35810 and 2018 black tea processing technical specifications as the processing standard.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may include only a single embodiment, and such description is for clarity only, and those skilled in the art will be able to make the description as a whole, and the embodiments may be appropriately combined to form other embodiments as will be apparent to those skilled in the art.
Claims (8)
1. A processing method of ancient tea tree black tea is characterized by comprising the following steps:
s1, tea leaf picking: selecting fresh tea leaves with one bud and two leaves before grain rain in spring picked from high-quality tea gardens in mountainous areas as raw materials;
s2, spreading and airing: placing picked fresh tea leaves in a perforated stainless steel plate, spreading to a thickness of 2-3cm, and placing in a shade airing place;
s3, withering: placing the spread and dried tea leaves into a withering trough for withering, stopping heating 15min before leaf setting, and only blowing cold air;
s4, twisting: putting the tea leaves into a tea rolling machine, rolling the tea leaves in an air pressure and light pressure alternating mode, and slightly twisting the withered tea leaves into strips;
s5, fermentation: transferring the kneaded tea leaves into a fermentation plate of a fermentation chamber for fermentation, wherein the area of the fermentation plate is 1m 2Spreading leaves in multiple layers, each layer having a thickness of 3-5cm, separating two adjacent layers with gauze, and spreading 100g/m onto each layer2Stachyose of (1);
s6, drying: spreading the fermented leaves in a dryer for drying, and cooling for later use;
s7, packaging: and packaging the dried black tea by a packaging machine.
2. The processing method of ancient tea tree black tea as claimed in claim 1, wherein: in the step 5, the fermentation environment is placed for 10 hours at the temperature of 26-28 ℃ and the relative humidity of 50-60%.
3. The processing method of ancient tea tree black tea as claimed in claim 1, wherein: in the step 2, the fresh leaves are spread for 4 to 6 hours and slightly curled, and then the next step of processing is carried out.
4. The processing method of ancient tea tree black tea as claimed in claim 1, wherein: in the step 3, firstly, the tea is withered by cold air for 2-3 hours, then is withered by hot air for 3-5 hours, the thickness of the withered tea is ensured to be 20-40 cm, and the temperature of the withering by hot air is 33-38 ℃.
5. The processing method of ancient tea tree black tea as claimed in claim 1, wherein: in the step 4, the rolling temperature of the tea rolling machine is 23-28 ℃, and the relative humidity is 50-70%.
6. The processing method of ancient tea tree black tea according to claim 1, characterized by comprising the following steps: in the step 1, the picking container adopts a stainless steel string bag for ventilation treatment.
7. The processing method of ancient tea tree black tea as claimed in claim 1, wherein: the drying temperature in the step 6 is 40-50 ℃, and the drying time is 3-6 hours.
8. The processing method of ancient tea tree black tea as claimed in claim 1, wherein: the gauze in the step 5 needs high-temperature sterilization before use, and is used after cooling.
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| CN112715693A (en) * | 2021-02-20 | 2021-04-30 | 安顺市西秀区岩腊红顺种养殖农民专业合作社 | Processing method of ancient tea tree black tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715693A (en) * | 2021-02-20 | 2021-04-30 | 安顺市西秀区岩腊红顺种养殖农民专业合作社 | Processing method of ancient tea tree black tea |
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