CN115176855A - Processing and preparation method of winter black tea based on tender leaves and winter black tea - Google Patents
Processing and preparation method of winter black tea based on tender leaves and winter black tea Download PDFInfo
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- CN115176855A CN115176855A CN202210825302.7A CN202210825302A CN115176855A CN 115176855 A CN115176855 A CN 115176855A CN 202210825302 A CN202210825302 A CN 202210825302A CN 115176855 A CN115176855 A CN 115176855A
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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
- A23F3/12—Rolling or shredding tea leaves
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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
Abstract
The invention provides a processing and preparation method of winter black tea based on tender leaves and the winter black tea, which comprises the following steps: 1) Picking: picking tender leaves on the top of the winter tea tree when the lowest temperature is lower than 4 ℃ for 3 consecutive days, wherein the tender leaves are 2 leaves and 1 bud on the top of the winter tea tree; 2) Rolling: rolling the picked tea leaves to break tea leaf cells by external force, wherein the rolling time is 1-4 hours; 3) Fermentation: fermenting the rolled tea leaves; 4) And (3) drying: drying the fermented tea leaves. According to the method, 2 leaves and 1 bud on the top end of the tea tree in a specific period are picked as raw materials, two post-picking treatment modes of reviving and crushing are creatively provided, and 2 key processes of rolling and fermentation are optimized, so that substances in the tea are fully released, reacted and fermented.
Description
Technical Field
The invention relates to the technical field of tea preparation, in particular to a processing and preparation method of winter black tea based on tender leaves and the winter black tea.
Background
Black tea is originated from China, and is unique among six kinds of tea due to unique quality, wide favor of consumers and 80% share of international tea trade. Along with the development of socioeconomic development and improvement of living standard of people in China, the national black tea yield is increased year by year, and the product types are more abundant.
The black tea belongs to the category of fully fermented tea, and the processing technology has very important effect on the formation of the quality of the black tea. The formation of black tea quality is a comprehensive result of physicochemical reactions in the respective processes. The winter black tea is prepared from winter tea, and due to the particularity of the winter tea, the winter black tea prepared by the conventional black tea preparation process is difficult to obtain superior quality, and the problems of insufficient tea fragrance, poor liquor color, poor taste (green taste and the like) and the like are often encountered.
Disclosure of Invention
Based on the above, the invention aims to provide a processing and preparation method of winter black tea based on tender leaves and the winter black tea, and aims to solve at least one technical problem in the background.
According to the embodiment of the invention, the processing and preparation method of the winter black tea based on the tender leaves comprises the following steps:
1) Picking
Picking tender leaves on the top of the winter tea tree when the lowest temperature is lower than 4 ℃ for 3 consecutive days, wherein the tender leaves are 2 leaves and 1 bud on the top of the winter tea tree;
2) Kneading and twisting
Rolling the picked tea leaves to break tea leaf cells by external force, wherein the rolling time is 1-4 hours;
3) Fermentation of
Fermenting the rolled tea leaves;
4) Drying
Raising the drying temperature to 110-120 ℃, and carrying out first-stage drying on the fermented tea leaves at the temperature of 110-120 ℃, wherein the drying time is 1-1.5 hours;
reducing the drying temperature to 65-75 ℃, and carrying out second-stage drying on the fermented tea leaves at the temperature of 65-75 ℃, wherein the drying time is 2-2.5 hours.
Preferably, before the step of 2) rolling, the method further comprises:
the picked tea leaves are placed at the temperature of 20-25 ℃ and the humidity of 50% -70% to revive for 10-15 hours.
Preferably, the step of 3) fermenting specifically comprises:
performing primary fermentation on the rolled tea leaves, wherein the fermentation temperature of the primary fermentation is 20-25 ℃, the fermentation humidity is 90-98% and the fermentation time is 1-2 hours;
rolling the primarily fermented tea leaves for the second time, wherein the rolling time of the second rolling is 50-80 minutes;
and (3) carrying out secondary fermentation on the tea leaves after the secondary rolling, wherein the fermentation temperature of the secondary fermentation is 20-25 ℃, the fermentation humidity is 90-98%, and the fermentation time is 3-4 hours.
Preferably, the step of 3) fermenting specifically comprises:
performing primary fermentation on the rolled tea leaves, wherein the fermentation temperature of the primary fermentation is 20-25 ℃, the fermentation humidity is 90-98%, and the fermentation time is 1-2 hours;
crushing picked tea leaves by a crusher to obtain crushed leaves;
mixing the crushed tea leaves with the tea leaves after the primary fermentation;
carrying out secondary rolling on the mixed tea leaves, wherein the rolling time of the secondary rolling is 50-80 minutes;
and (3) carrying out secondary fermentation on the tea leaves after secondary rolling, wherein the fermentation temperature of the secondary fermentation is 20-25 ℃, the fermentation humidity is 90-98%, and the fermentation time is 5-6 hours.
Preferably, the crushed leaves and the primarily fermented tea leaves are mixed in a mixing ratio of 1.
Preferably, the step of 2) rolling comprises:
rolling the revived tea leaves for the first time;
crushing the picked tea leaves by a crusher to obtain crushed leaves;
mixing the crushed tea leaves with the tea leaves after the first rolling;
and (4) rolling the mixed tea leaves for the second time.
Preferably, the rolling time of the first rolling is 1.8-2.2 hours, the crushed tea leaves and the tea leaves after the first rolling are mixed according to the mixing ratio of 1.
According to the embodiment of the invention, the winter black tea is prepared by adopting the processing and preparation method of winter black tea based on tender leaves.
Compared with the prior art: by picking 1 bud of 2 leaves on the top end of the tea tree in winter in a specific period and fully kneading the picked tea leaves for 1-4 hours, tea leaf cells are fully crushed, substances in the tea leaves are fully released, polyphenol oxidase and polyphenol substances are fully contacted, enzymatic oxidation of the polyphenol substances is accelerated, and green grass gas is fully volatilized by adopting a segmented drying mode with different temperatures, so that the tea aroma and the taste of the winter black tea are greatly improved.
Detailed Description
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Further, as used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items. In the detailed description and claims, a list of items connected by the term "one of" may mean any of the listed items. For example, if items a and B are listed, the phrase "one of a and B" means a alone or B alone. In another example, if items a, B, and C are listed, the phrase "one of a, B, and C" means a only; only B; or only C. Item a may comprise a single element or multiple elements. Item B may comprise a single element or multiple elements. Item C may comprise a single element or multiple elements. In the detailed description and claims, a list of items linked by the term "at least one of," "at least one of," or other similar terms may mean any combination of the listed items. For example, if items a and B are listed, the phrase "at least one of a and B" or "at least one of a or B" means a only; only B; or A and B. In another example, if items a, B, and C are listed, the phrase "at least one of a, B, and C" or "at least one of a, B, or C" means a only; or only B; only C; a and B (excluding C); a and C (excluding B); b and C (excluding A); or all of A, B and C. Item a may comprise a single element or multiple elements. Item B may comprise a single element or multiple elements. Item C may comprise a single element or multiple elements.
The invention provides a processing and preparation method of winter black tea based on tender leaves, aiming at the problems that the winter black tea prepared by the traditional black tea preparation process is difficult to obtain superior quality due to the fact that the particularity of the winter tea is not fully considered, and the problems of insufficient tea fragrance, poor color and luster, poor taste (green taste and the like) and the like are often encountered, so that the superior quality winter black tea is prepared.
The embodiment of the invention provides a processing and preparation method of winter black tea based on tender leaves, which comprises the following steps:
1) Picking
When the lowest temperature is lower than 4 ℃ for 3 consecutive days, picking tender leaves on the top of the winter tea trees, wherein the tender leaves are 2 leaves and 1 bud on the top of the winter tea trees.
It should be noted that, in a cold weather with a minimum temperature of less than 4 ℃ for 3 consecutive days, tea leaves enter a dormant state, pores are closed, and cells are more abundantly stored with polyphenols, polysaccharides, cellulose, protein and the like, so that tender leaves at the top of winter tea trees are picked during the period, and more abundant tea leaf content can be provided. According to the embodiment of the invention, 2 leaves and 1 bud on the topmost end of the tea tree in winter are picked as raw materials.
2) Kneading and twisting
Rolling the picked tea leaves to break the tea leaf cells by external force, wherein the rolling time is 1-4 hours.
3) Fermentation of
Fermenting the rolled tea leaves.
4) Drying
Drying the fermented tea leaves.
Wherein, the drying is the last step of the congou black tea processing, the polyphenol oxidase loses activity through high temperature, and the enzymatic reaction stops. In the process, grass gas with low boiling point is volatilized and lost, aromatic substances with high boiling point are reserved, and caramelization, maillard reaction and the like of sugar and amino acid under the action of high temperature are the basis of elegant and long substance of the black tea fragrance.
In some alternative embodiments, before the step of 2) rolling, the method may further include:
the picked tea leaves are placed at the temperature of 20-25 ℃ and the humidity of 50% -70% to revive for 10-15 hours.
In the traditional black tea preparation process, the tea leaves which are just picked are usually treated in a natural withering mode, and the principle is as follows: the fresh leaves are subjected to physical changes such as dehydration in the withering process and accompanied with a series of chemical changes of substances contained in the fresh leaves, and a certain material basis is laid for the formation of tea flavor substances and aroma components. In the process, with the gradual loss of water, the physiological structure and the physical and chemical properties of the fresh leaves are obviously changed, the concentration of cell sap is continuously improved, the activity of partial oxidase and hydrolase is enhanced, a series of biochemical reactions are caused, and a foundation is laid for the formation of tea flavor substances, aromatic substances, coloring substances and the like. However, as the winter tea leaves enter a dormant state due to the influence of low temperature, stomata are closed, the cell activity is reduced, and the winter tea leaves which are just picked are treated by adopting a natural withering mode, the physical changes such as water loss and the like are not obvious, the activity of the contained substances is low, and finally the required withering effect is difficult to achieve. In order to solve the technical difficulty, the embodiment of the invention creatively provides that the freshly picked winter tea leaves are treated by adopting a reviving mode, namely, the freshly picked winter tea leaves are revived for 10 to 15 hours at the temperature of between 20 and 25 ℃ and at the humidity of between 50 and 70 percent, air holes are opened through high-temperature and high-humidity treatment, the enzyme activity of the leaves is increased, the metabolism is enhanced, the dormant winter leaves are revived, the dormant state is ended, the physical changes such as external water loss and the like are promoted, the biochemical reaction effect of internal substances is improved, and a better foundation is laid for the formation of tea flavor substances, aromatic substances, color-developing substances and the like.
In other alternative embodiments, before the step of 2) rolling, the method may further include:
the tea leaf picking device has the advantages that picked tea leaves are smashed by the smashing machine, namely, the winter tea leaves which are just picked are processed in a smashing mode, and due to the fact that after tea leaf cells are smashed, the inclusion is directly released to the outside of the cells, and meanwhile, the inclusion is contacted more fully in the smashing process, the smashing processing mode is adopted, biochemical reaction effects of the inner substances can be improved, and a better foundation is laid for the formation of tea leaf flavor substances, aromatic substances, color-developing substances and the like. Because the tea leaves are basically crushed after being crushed, the tea leaves are subsequently rolled for 8-15 minutes manually (the aim is to fully release and mix the content of the crushed tea leaves cells through external force), and the method can greatly shorten the subsequent rolling time and improve the production efficiency by adopting a crushing mode to treat the just-picked winter tea leaves. Naturally, the twisting can be carried out for 1-4 hours.
Therefore, in the embodiment of the invention, the withering of the traditional black tea process is creatively replaced by reviving or crushing, so that the method is more suitable for the post-picking treatment of the winter tea leaves, and a better material basis is laid for the formation of the following tea leaf flavor substances, aromatic substances, color substances and the like. Of course, in alternative embodiments, the harvested winter tea leaves may be treated in a combined reviving and grinding process.
Wherein the kneading is to break the tea cells by external force, release the content, contact the polyphenol oxidase and the polyphenol substances, and accelerate the enzymatic oxidation of the polyphenol substances. It should be understood that the different rolling time and rolling mode have different crushing effect on tea cells and different release effect of the inclusion, and directly influence the taste and liquor color of the winter black tea. Because the winter tea has high cellulose and lignin content and low water content, the winter tea cannot be completely crushed by rolling in the traditional sense, and the release of the inclusion is incomplete, the invention improves the rolling time, the rolling mode and the like, and provides the rolling mode suitable for the winter tea, which comprises the following steps:
firstly, the rolling time is increased to 1-4 hours, and in some embodiments, a special rolling mode is also provided, namely, the step 2) of rolling specifically may include:
rolling the revived tea leaves for the first time, wherein the rolling time of the first rolling is 1.8-2.2 hours;
crushing the picked tea leaves by a crusher to obtain crushed leaves;
mixing the crushed leaves and the tea leaves after the first rolling, and mixing the crushed leaves and the tea leaves after the first rolling according to a mixing ratio of 1;
and (3) rolling the mixed tea leaves for the second time, wherein the rolling time of the second rolling is 50-80 minutes.
In this embodiment, the kneading is performed through the twice kneading, and the total kneading time is long, and the kneading is sufficient, and the crushed leaves are additionally added in the middle, thereby additionally supplementing the crushed cell material, and thus improving the kneading effect.
The fermentation is a key process in the processing process of the congou black tea, and has an important effect on the formation of the quality characteristics of the congou black tea, such as red leaves of red soup, sweet and mellow taste and high fragrance. During the fermentation process, the polyphenol substances are subjected to oxidative polymerization or further polymerized with polysaccharide, protein and the like under the action of polyphenol oxidase to form oxidation products such as theaflavin, polyester catechin, thearubigin, theabrownin and the like which have important influence on the quality of black tea. Meanwhile, as an intermediate product of catechin oxidation, o-quinone substances cause a series of coupling reactions including oxidation of amino acid, carotene and the like, and a certain material basis is established for formation of aroma quality of black tea. The sensory expression is that the leaf color is changed from green to red, and the aroma is changed from green to fruity and sweet. However, the winter tea leaves are rich in polysaccharide, cellulose, protein and the like, are greatly different from the inclusion of the spring tea leaves, and the traditional fermentation mode is not suitable for the winter tea leaves, so that the fermentation mode suitable for the winter tea leaves is provided, and the specific details are as follows.
A first fermentation mode: the step of 3) fermentation specifically comprises the following steps:
performing primary fermentation on the rolled tea leaves, wherein the fermentation temperature of the primary fermentation is 20-25 ℃, the fermentation humidity is 90-98% and the fermentation time is 1-2 hours;
rolling the primarily fermented tea leaves for the second time, wherein the rolling time of the second rolling is 50-80 minutes;
and (3) carrying out secondary fermentation on the tea leaves after secondary rolling, wherein the fermentation temperature of the secondary fermentation is 20-25 ℃, the fermentation humidity is 90-98%, and the fermentation time is 3-4 hours.
In the fermentation mode, the tea is firstly fermented for the first time, the fermentation time is controlled to be 1-2 hours, then the tea after the first fermentation is secondarily kneaded, the substances in the tea are further released, the fermentation effect is improved, then the secondary fermentation is carried out, and the fermentation time is controlled to be 3-4 hours, so that insufficient fermentation or excessive fermentation is avoided.
And (2) fermentation mode II: the step of 3) fermentation specifically comprises the following steps:
performing primary fermentation on the rolled tea leaves, wherein the fermentation temperature of the primary fermentation is 20-25 ℃, the fermentation humidity is 90-98% and the fermentation time is 1-2 hours;
crushing picked tea leaves by a crusher to obtain crushed leaves;
mixing the crushed tea leaves and the tea leaves after primary fermentation according to the mixing ratio of 1;
carrying out secondary rolling on the mixed tea leaves, wherein the rolling time of the secondary rolling is 50-80 minutes;
and (3) performing secondary fermentation on the tea leaves after the secondary rolling, wherein the fermentation temperature of the secondary fermentation is 20-25 ℃, the fermentation humidity is 90-98%, and the fermentation time is 5-6 hours.
In the fermentation mode, the fermentation mode of twisting again in the middle of two times of fermentation is also adopted, but before the secondary twisting, crushed fresh leaves are additionally added and twisted together, so that broken cell substances are additionally supplemented, the fermentation substances are more sufficient, and the fermentation effect is better. In the fermentation mode, the crushed fresh leaves are newly added, so that the time of secondary fermentation is controlled to be 5-6 hours, and insufficient fermentation or excessive fermentation is avoided.
In some alternative embodiments, the step of 4) drying may include:
raising the drying temperature to 110-120 ℃, and carrying out first-stage drying on the fermented tea leaves at the temperature of 110-120 ℃, wherein the drying time is 1-1.5 hours;
reducing the drying temperature to 65-75 ℃, and carrying out second-stage drying on the fermented tea leaves at the temperature of 65-75 ℃, wherein the drying time is 2-2.5 hours.
That is, in this embodiment, the sectional drying mode with different temperatures is adopted, firstly, the fermented tea leaves are dried at the first stage by adopting the high temperature of 110-120 ℃, the drying time is controlled to be 1-1.5 hours, at this stage, the grass gas with low boiling point in the tea leaves will be quickly and fully volatilized and lost, the aromatic substances with high boiling point are retained, the problem of insufficient volatilization of the grass gas in the traditional process is avoided, meanwhile, the moisture of the tea leaves is heavy in the early stage, the drying time can be shortened by adopting higher temperature in the early stage, then the temperature is reduced to 65-75 ℃ for the second stage drying, the drying time is controlled to be 2-2.5 hours, because the grass gas with low boiling point is basically and completely volatilized in the first drying stage, meanwhile, polyphenol oxidase and the like basically lose activity completely through the high temperature, the enzymatic reaction is completely stopped, therefore, the temperature is reduced to 65-75 ℃ for the second stage drying, which is more beneficial to promote caramelization of sugar, amino acid and the like, the maillard reaction and the like, the fragrance is improved, and the fragrance is elegant and long.
In order to facilitate an understanding of the invention, several specific embodiments thereof are set forth below. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1
The embodiment 1 of the invention provides a processing and preparation method of winter black tea based on tender leaves, which specifically comprises the following steps:
1) Picking
When the lowest temperature is lower than 4 ℃ for 3 consecutive days, picking tender leaves on the top of the winter tea tree, wherein the tender leaves are 2 leaves and 1 bud on the top of the winter tea tree.
2) Kneading and twisting
Rolling the picked tea leaves to break the tea leaf cells by external force, wherein the rolling time is 1 hour and 40 minutes.
3) Fermentation of
Carrying out primary fermentation on the rolled tea leaves, wherein the fermentation temperature of the primary fermentation is 22 ℃, the fermentation humidity is 95%, and the fermentation time is 1 hour and 30 minutes;
crushing the picked tea leaves by a crusher to obtain crushed leaves;
mixing the crushed tea leaves and the tea leaves after primary fermentation according to the mixing ratio of 1;
carrying out secondary rolling on the mixed tea leaves, wherein the rolling time of the secondary rolling is 60 minutes;
and (3) carrying out secondary fermentation on the tea leaves after the secondary rolling, wherein the fermentation temperature of the secondary fermentation is 22 ℃, the fermentation humidity is 95%, and the fermentation time is 5 hours and 20 minutes.
4) Drying the mixture
Raising the drying temperature to 115 ℃, and carrying out first-stage drying on the fermented tea leaves at the temperature of 115 ℃, wherein the drying time is 1 hour and 10 minutes;
and reducing the drying temperature to 70 ℃, and carrying out second-stage drying on the fermented tea leaves at the temperature of 70 ℃, wherein the drying time is 2 hours and 30 minutes.
Example 2
The embodiment 2 of the invention provides a processing and preparation method of winter black tea based on tender leaves, which comprises the following steps:
1) Picking
When the lowest temperature is lower than 4 ℃ for 3 consecutive days, picking tender leaves on the top of the winter tea tree, wherein the tender leaves are 2 leaves and 1 bud on the top of the winter tea tree.
2) Reviving
The plucked tea leaves were allowed to stand at a temperature of 22 ℃ and humidity of 60% for a period of 13 hours.
3) Kneading and twisting
Rolling the revived tea leaves to break the tea leaves cells by external force, wherein the rolling time is 1 hour and 40 minutes.
4) Fermentation of
Carrying out primary fermentation on the rolled tea leaves, wherein the fermentation temperature of the primary fermentation is 22 ℃, the fermentation humidity is 95%, and the fermentation time is 1 hour and 30 minutes;
carrying out secondary rolling on the tea leaves after primary fermentation, wherein the rolling time of the secondary rolling is 60 minutes;
and (3) carrying out secondary fermentation on the tea leaves after secondary rolling, wherein the fermentation temperature of the secondary fermentation is 22 ℃, the fermentation humidity is 95%, and the fermentation time is 3 hours and 20 minutes.
5) Drying the mixture
Raising the drying temperature to 115 ℃, and carrying out first-stage drying on the fermented tea leaves at the temperature of 115 ℃, wherein the drying time is 1 hour and 10 minutes;
and reducing the drying temperature to 70 ℃, and carrying out second-stage drying on the fermented tea leaves at the temperature of 70 ℃, wherein the drying time is 2 hours and 30 minutes.
Example 3
The embodiment 3 of the invention provides a processing and preparation method of winter black tea based on tender leaves, which comprises the following steps:
1) Picking
When the lowest temperature is lower than 4 ℃ for 3 consecutive days, picking tender leaves on the top of the winter tea tree, wherein the tender leaves are 2 leaves and 1 bud on the top of the winter tea tree.
2) Waking up
The plucked tea leaves were allowed to stand at a temperature of 22 ℃ and humidity of 60% to recover for 13 hours.
3) Kneading and twisting
Rolling the revived tea leaves to break the tea leaves cells by external force, wherein the rolling time is 1 hour and 40 minutes.
4) Fermentation of
Performing primary fermentation on the rolled tea leaves, wherein the fermentation temperature of the primary fermentation is 22 ℃, the fermentation humidity is 95%, and the fermentation time is 1 hour and 30 minutes;
crushing the picked tea leaves by a crusher to obtain crushed leaves;
mixing the crushed tea leaves and the tea leaves after primary fermentation according to the mixing ratio of 1;
carrying out secondary rolling on the mixed tea leaves, wherein the rolling time of the secondary rolling is 60 minutes;
and (3) carrying out secondary fermentation on the tea leaves after the secondary rolling, wherein the fermentation temperature of the secondary fermentation is 22 ℃, the fermentation humidity is 95%, and the fermentation time is 5 hours and 20 minutes.
5) Drying
Raising the drying temperature to 115 ℃, and carrying out first-stage drying on the fermented tea leaves at the temperature of 115 ℃ for 1 hour and 10 minutes;
and reducing the drying temperature to 70 ℃, and carrying out second-stage drying on the fermented tea leaves at the temperature of 70 ℃, wherein the drying time is 2 hours and 30 minutes.
Example 4
The embodiment 4 of the invention provides a processing and preparation method of winter black tea based on tender leaves, which specifically comprises the following steps:
1) Picking
When the lowest temperature is lower than 4 ℃ for 3 consecutive days, picking tender leaves on the top of the winter tea tree, wherein the tender leaves are 2 leaves and 1 bud on the top of the winter tea tree.
2) Reviving
The plucked tea leaves were allowed to stand at a temperature of 22 ℃ and humidity of 60% for a period of 13 hours.
3) Kneading and twisting
Rolling the revived tea leaves for the first time, wherein the rolling time of the first rolling is 2 hours;
crushing picked tea leaves by a crusher to obtain crushed leaves;
mixing the crushed tea leaves and the tea leaves after the first rolling according to the mixing ratio of 1;
carrying out secondary rolling on the mixed tea leaves, wherein the rolling time of the secondary rolling is 60 minutes;
in this step, the total rolling time is 3 hours to sufficiently break the tea cells by an external force.
4) Fermentation of
Fermenting the rolled tea leaves at the fermentation temperature of 22 ℃, the fermentation humidity of 60 percent and the fermentation time of 7.5 hours.
5) Drying
Raising the drying temperature to 115 ℃, and carrying out first-stage drying on the fermented tea leaves at the temperature of 115 ℃, wherein the drying time is 1 hour;
and reducing the drying temperature to 70 ℃, and carrying out second-stage drying on the fermented tea leaves at the temperature of 70 ℃ for 2 hours.
Example 5
The embodiment 5 of the invention provides a processing and preparation method of winter black tea based on tender leaves, which specifically comprises the following steps:
1) Picking
When the lowest temperature is lower than 4 ℃ for 3 consecutive days, picking tender leaves on the top of the winter tea tree, wherein the tender leaves are 2 leaves and 1 bud on the top of the winter tea tree.
2) Pulverizing
Pulverizing the picked tea leaves with a pulverizer.
3) Kneading and twisting
Rolling the crushed tea leaves to fully release and mix the cell contents of the crushed tea leaves through an external force, wherein the manual rolling time is 10 minutes.
4) Fermentation of
Fermenting the rolled tea leaves at the fermentation temperature of 22 ℃, the fermentation humidity of 95% and the fermentation time of 7.5 hours.
5) Drying the mixture
Raising the drying temperature to 115 ℃, and carrying out first-stage drying on the fermented tea leaves at the temperature of 115 ℃ for 1 hour and 10 minutes;
and reducing the drying temperature to 70 ℃, and carrying out second-stage drying on the fermented tea leaves at the temperature of 70 ℃, wherein the drying time is 2 hours and 30 minutes.
Comparative example 1
The invention provides a processing and preparation method of winter black tea, which specifically comprises the following steps:
1) Picking
In winter, picking the old, tender, uniform and fresh leaves of the tea trees in winter.
2) Naturally wither
Spreading the picked tea leaves under natural conditions for 14h.
3) Kneading and twisting
Rolling the withered tea leaves to break the tea leaf cells by external force, wherein the rolling time is 40 minutes.
4) Fermentation of
And fermenting the rolled tea leaves, wherein the fermentation temperature is 22 ℃, the fermentation humidity is 95%, and the fermentation time is 8 hours.
5) Drying
And raising the drying temperature to 70 ℃, and drying the fermented tea leaves in a temperature environment of 70 ℃ for 5 hours and 30 minutes.
Referring to Table 1 below, there is shown a sensory evaluation table of winter black tea prepared correspondingly to the above examples 1 to 5 and comparative examples:
table 1:
as is apparent from table 1 above, according to the present invention, 2 leaves and 1 bud on the top end of the winter tea tree in a specific period are picked as raw materials, two post-picking treatment modes of revival and pulverization are creatively proposed, and 2 key processes of rolling and fermentation are optimized, such that the release, reaction, and fermentation of substances in the tea leaves are sufficient, and compared with comparative example 1 in which the conventional black tea preparation process is adopted, the tea aroma, taste, and tea color of the winter black tea are greatly improved, and the superior quality winter black tea is prepared.
Example 6
Example 6 of the present invention provides a winter black tea, which is prepared by the method for processing and preparing winter black tea based on young leaves as described in any one of examples 1 to 5.
The above embodiments and their features can be freely combined without conflict, and the new technical solutions obtained by combination still fall within the scope of protection of the present invention. The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that various changes and modifications can be made by those skilled in the art without departing from the spirit of the invention, and these changes and modifications are all within the scope of the invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (8)
1. A processing and preparation method of winter black tea based on tender leaves is characterized by comprising the following steps:
1) Picking
Picking tender leaves on the top of the tea trees in winter when the lowest temperature is lower than 4 ℃ for 3 consecutive days, wherein the tender leaves are 2 leaves and 1 bud on the top of the tea trees in winter;
2) Kneading and twisting
Rolling the picked tea leaves to crush tea leaf cells through an external force, wherein the rolling time is 1-4 hours;
3) Fermentation of
Fermenting the rolled tea leaves;
4) Drying
Raising the drying temperature to 110-120 ℃, and carrying out first-stage drying on the fermented tea leaves at the temperature of 110-120 ℃, wherein the drying time is 1-1.5 hours;
reducing the drying temperature to 65-75 ℃, and carrying out second-stage drying on the fermented tea leaves at the temperature of 65-75 ℃, wherein the drying time is 2-2.5 hours.
2. The method for processing and preparing winter black tea based on young leaves as claimed in claim 1, further comprising the steps of, before the step of 2) rolling:
the picked tea leaves are placed at the temperature of 20-25 ℃ and the humidity of 50% -70% to revive for 10-15 hours.
3. The method for processing and preparing winter black tea based on young leaves according to claim 2, wherein the step of 2) rolling comprises:
rolling the revived tea leaves for the first time;
crushing the picked tea leaves by a crusher to obtain crushed leaves;
mixing the crushed tea leaves with the tea leaves after the first rolling;
and (4) rolling the mixed tea leaves for the second time.
4. The method for processing and preparing winter black tea based on young leaves according to claim 3, wherein the rolling time period of the primary rolling is 1.8-2.2 hours, the crushed leaves and the primarily rolled tea leaves are mixed at a mixing ratio of 1.
5. The processing and preparation method of winter black tea based on young leaves as claimed in claim 1 or 2, wherein the step of 3) fermenting specifically comprises:
performing primary fermentation on the rolled tea leaves, wherein the fermentation temperature of the primary fermentation is 20-25 ℃, the fermentation humidity is 90-98% and the fermentation time is 1-2 hours;
rolling the primarily fermented tea leaves for the second time, wherein the rolling time of the second rolling is 50-80 minutes;
and (3) carrying out secondary fermentation on the tea leaves after the secondary rolling, wherein the fermentation temperature of the secondary fermentation is 20-25 ℃, the fermentation humidity is 90-98%, and the fermentation time is 3-4 hours.
6. The processing and preparation method of winter black tea based on young leaves as claimed in claim 1 or 2, wherein the step of 3) fermenting specifically comprises:
performing primary fermentation on the rolled tea leaves, wherein the fermentation temperature of the primary fermentation is 20-25 ℃, the fermentation humidity is 90-98%, and the fermentation time is 1-2 hours;
crushing the picked tea leaves by a crusher to obtain crushed leaves;
mixing the crushed tea leaves with the tea leaves after the primary fermentation;
carrying out secondary rolling on the mixed tea leaves, wherein the rolling time of the secondary rolling is 50-80 minutes;
and (3) performing secondary fermentation on the tea leaves after the secondary rolling, wherein the fermentation temperature of the secondary fermentation is 20-25 ℃, the fermentation humidity is 90-98%, and the fermentation time is 5-6 hours.
7. A processing and preparation method of winter black tea based on young leaves as claimed in claim 6, wherein the crushed leaves and the primarily fermented tea leaves are mixed in a mixing ratio of 1.
8. A winter black tea, characterized by being prepared by the processing method of a young leaf-based winter black tea according to any one of claims 1 to 7.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107771969A (en) * | 2016-08-31 | 2018-03-09 | 贵州美福生态农业有限公司 | A kind of black tea processing technology |
| CN109042936A (en) * | 2018-07-11 | 2018-12-21 | 江西省遂川县狗牯脑茶厂 | Black tea processing method |
| CN110604188A (en) * | 2019-10-16 | 2019-12-24 | 日照市甲子山茶业有限公司 | Preparation method of organic winter black tea |
| CN112352846A (en) * | 2020-09-30 | 2021-02-12 | 黄山市新安源有机茶开发有限公司 | Preparation process of winter tea |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107771969A (en) * | 2016-08-31 | 2018-03-09 | 贵州美福生态农业有限公司 | A kind of black tea processing technology |
| CN109042936A (en) * | 2018-07-11 | 2018-12-21 | 江西省遂川县狗牯脑茶厂 | Black tea processing method |
| CN110604188A (en) * | 2019-10-16 | 2019-12-24 | 日照市甲子山茶业有限公司 | Preparation method of organic winter black tea |
| CN112352846A (en) * | 2020-09-30 | 2021-02-12 | 黄山市新安源有机茶开发有限公司 | Preparation process of winter tea |
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