CN116158478A - High-quality black tea and preparation process thereof - Google Patents
High-quality black tea and preparation process thereof Download PDFInfo
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- CN116158478A CN116158478A CN202310351979.6A CN202310351979A CN116158478A CN 116158478 A CN116158478 A CN 116158478A CN 202310351979 A CN202310351979 A CN 202310351979A CN 116158478 A CN116158478 A CN 116158478A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 189
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 55
- 235000020279 black tea Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013616 tea Nutrition 0.000 claims abstract description 135
- 238000000855 fermentation Methods 0.000 claims abstract description 57
- 230000004151 fermentation Effects 0.000 claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 238000001035 drying Methods 0.000 claims abstract description 24
- 239000003205 fragrance Substances 0.000 claims abstract description 24
- 238000003892 spreading Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000011010 flushing procedure Methods 0.000 claims abstract description 17
- 235000019225 fermented tea Nutrition 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 8
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- 229910052802 copper Inorganic materials 0.000 claims description 7
- 239000010949 copper Substances 0.000 claims description 7
- 238000007791 dehumidification Methods 0.000 claims description 7
- 238000011068 loading method Methods 0.000 claims description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 abstract description 46
- 229960001948 caffeine Drugs 0.000 abstract description 28
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- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 abstract description 23
- 235000021210 cold soups Nutrition 0.000 abstract description 10
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Classifications
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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
-
- 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
-
- 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
- A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
-
- 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
- A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
- A23F3/366—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof by extraction of the leaves with selective solvents
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a high-quality black tea and a preparation process thereof, comprising the following steps: withering and high-temperature washing: placing the withered tea leaves on a filter screen, and continuously flushing with hot water at 80-90 ℃ for 30-50 seconds; hot air dehumidifying; twisting; fermenting; high-temperature stewing: uniformly spreading the fermented tea leaves to be 1-1.5 cm thick, then introducing water vapor with the temperature of 80-90 ℃, and sealing the container for 20-30 seconds; drying; the method has the technical principle that the caffeine contained in the tea green is removed by scouring of boiling water by utilizing the characteristic that the caffeine is easy to dissolve in the boiling water through high-temperature flushing, and then the content of the caffeine in the tea after fermentation can be further removed by high-temperature steam soaking for a plurality of seconds, so that the prepared black tea caffeine is less than 1%, the retention rate of other main components is about 90%, the original fragrance of the black tea is maintained, the soup color is thick and bright, the cold soup is not turbid, and the method is more suitable for clear drinking and the like.
Description
Technical Field
The invention relates to the field of black tea preparation, in particular to high-quality black tea and a preparation process thereof.
Background
Black tea belongs to the category of fermented tea, and is prepared by taking bud leaves of tea trees as raw materials and refining the bud leaves through typical technological processes of withering, rolling, fermenting, drying and the like. In addition to three primary metabolites of saccharides, lipids and proteins, the tea leaves also comprise secondary metabolites of alkaloids, polyphenols, theanine and the like, the caffeine is a main component of tea taste substances, besides the bitter taste of the tea leaves, the caffeine can also be associated with theaflavins and thearubigins through hydrogen bonds to form complexes so as to improve the quality of tea soup, the caffeine has positive effects on mental movement and cognitive abilities of human beings, including improving alertness, energy and excitation under the condition of taking low to medium doses of caffeine in habituation, while the caffeine is an important component of tea taste, but is not so much so good as to say, the high-dose caffeine can cause negative effects such as blood pressure rise, tension, palpitation, scorching and restlessness, insomnia, embryo malformation and the like, and people can feel dependence after long-term eating, so the low-dose caffeine is unfavorable for long-term eating, is more unfavorable for children, pregnant women, old people, neurasthenia and other people to eat, generally aims at pursuing the quality of the black tea to have high-content substances such as alkaloids, polyphenols, theanine and the like, but the low-caffeine black tea which has the original fragrance of the black tea and can fully exert the health-care effect can meet the requirements of more people on tea, so the low-caffeine is an important factor for determining the high quality of the black tea, and the low-caffeine black tea product is increasingly valued by the market.
Chinese patent CN105211354B, the process comprises the steps of fresh leaf material selection, sun-drying, rocking, cool-drying, dehydration treatment, rolling, fermentation, drying, fragrance extraction and the like. The black tea product prepared by the process has attractive appearance, sweet and mellow taste and reduced astringency. The invention can effectively improve the appearance quality of black tea (especially flower fragrance congou black tea), under the condition of unsynchronized aroma formation and water loss, the method of low-temperature rapid dehydration after shaking is adopted, so that the aroma of tea leaves is reserved, only part of water is removed from fresh leaves, rolling is ensured to be broken continuously, and the smooth development of the subsequent process is facilitated. The invention can effectively improve the taste of black tea, and after low-temperature rapid dehydration treatment, the black tea is rolled for a long time by adopting light pressure, so that the breaking degree of leaf cells is reduced, the breaking rate is not influenced, and the taste and the mouthfeel of the product are obviously improved.
Chinese patent CN108402219B discloses a black tea preparation method, comprising the following steps: picking single bud and single leaf tea fresh leaves, spreading on a withering tank for withering; then shaking the green for 2-3 times, and rolling the tea leaves after shaking the green for 30-90min; then fermenting for 2-3 times; primary fermentation: placing the tea leaves rolled in the step 3 on a screen fermentation tank, and fermenting at 28-35 ℃ under the condition that the humidity is more than or equal to 92%; the fermentation time lasts for 4-7 hours; taking out the tea after fermentation, and drying for the first time at 25-32 ℃; then taking out the tea leaves for secondary fermentation, covering two layers with wet pure cotton gauze, and fermenting for 3-7 hours under the conditions that the temperature is 25-36 ℃ and the humidity is more than or equal to 95%; and directly drying after the second fermentation is finished or carrying out the second water loss and the third fermentation. Finally, taking out the tea leaves, and placing the tea leaves on a screen groove for drying to obtain the finished black tea with the water content of 4-7%.
The above processing method can be seen in the current black tea production process, and the conventional method in the prior art generally comprises the following steps: (1) withering: uniformly spreading fresh leaves on a withering curtain to naturally wither, so that the water content of the withered leaves is reduced, and the grass gas is reduced; (2) twisting: the existing twisting machine is used for twisting, the pressure is applied according to the principle of light, heavy and light pressurization, the twisting is carried out until the tea strips are tightly rolled, and the tea juice overflows and is stuck on the tea surface; (3) fermentation: fermenting the uniformly loosened and piled rolling leaves on a fermentation frame until She Sehuang is red and pleasant fragrance appears; (4) fragrance improving: and (3) putting the fermented tea leaves into a tea aroma raising machine, and drying for a certain time to obtain a finished black tea product. If the black tea is not shaken enough in the preparation process of the black tea, the water is not completely removed, the dead green is easily caused, the tea making rate is reduced, the fermentation time is too long, the black tea is excessively fermented, the conditions of dark red leaf color, low fragrance and the like are caused, and although the improvement of substances such as black tea alkaloids, polyphenols, theanine and the like is improved, the low-caffeine black tea which can fully exert the health care effect can meet the requirements of more people on the tea leaf as a new tea with the original fragrance, so that the development of the high-quality black tea with low caffeine has development prospect and popularization significance.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides high-quality black tea with low caffeine and a preparation process thereof.
In order to achieve the above purpose, the technical scheme adopted is as follows:
a high-quality black tea and a preparation process thereof comprise the following steps:
step 1, withering: selecting high tenderness, spreading the well-formed tea leaves on a withering frame, and naturally withering at room temperature for 2 days;
step 2, high-temperature flushing: placing the withered tea leaves on a filter screen, and continuously flushing with hot water at 80-90 ℃ for 30-50 seconds;
step 3, hot air dehumidification: dehumidifying the tea green obtained by high-temperature stewing and soaking by hot air, wherein the temperature of the hot air is 70-75 ℃ and the time is 3-5 minutes;
step 4, twisting: putting the dehumidified tea leaves into a rolling machine for rolling, and adopting a light-heavy-light pressurizing mode for rolling for 5-8 minutes; after first twisting, throwing twisting leaves into a deblocking and decomposing machine, passing through a 2-3 mesh screen, enabling tight strips of the screened leaves to be fine, and directly entering a fermentation chamber for fermentation; performing secondary rolling on the coarse loose and kneaded leaves of the screen surface;
step 5, fermentation: fermenting the rolled tea leaves with the spreading thickness of 6-8 cm; in the fermentation process, more than 90% of the leaf color is changed into copper red, the green gas gradually disappears, and the fermentation is stopped when the fresh and elegant tea fragrance exists;
step 6, high-temperature stewing: uniformly spreading the fermented tea leaves to be 1-1.5 cm thick, then introducing water vapor with the temperature of 80-90 ℃, and sealing the container for 20-30 seconds;
step 7, drying: the braised tea leaves are dried for two times, the temperature is kept at 180-200 ℃ for the first time, the water content of the tea leaves is 20-30%, and the tea leaves are spread and dried for 15-20 minutes; and (5) drying at the temperature of 120-140 ℃ for the second time until the water content of the tea leaves is 0-5%, and airing for 20-30 minutes.
Preferably, in the step 1, the withering is carried out to spread the tea leaves to a thickness of 1-1.5 cm.
Preferably, in the step 3, the hot air dehumidifies to reduce the water content of the theanine to 65-75%.
Preferably, the tea loading amount in the rolling control in the step 4 is half of the height of the tea containing barrel of the rolling machine.
Preferably, in the step 4, the temperature of the rolling room is controlled to be 15-25 ℃, the relative humidity is 80-90%, and the indoor air circulation is kept.
Preferably, the fermentation temperature in the step 5 is 25-27 ℃, and the relative humidity is 85-95%.
The beneficial effects of adopting above-mentioned scheme are: the main technical principle of the invention is that firstly, after the tea green is naturally withered, the caffeine contained in the tea green is removed by scouring of boiling water by utilizing the characteristic that the caffeine is easily dissolved in the boiling water through high-temperature flushing, secondly, after fermentation, the tea green is soaked for a plurality of seconds through high-temperature steam stewing, the tea leaf surface is soaked in the flowing process of the high-temperature steam, and after drying, the content of the caffeine of the tea after fermentation can be further removed, the preparation process of the traditional black tea is changed, the low-caffeine black tea is prepared, the prepared caffeine of the black tea is lower than 1%, the retention rate of other main components is about 90%, the original aroma of the black tea is maintained, the soup color is thick and bright, the cold soup is not turbid, and the invention is more suitable for clear drinking and the like.
Detailed Description
The technical scheme of the present invention will be clearly and completely described in the following in connection with the specific embodiments of the present invention. The described embodiments are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A high-quality black tea and a preparation process thereof comprise the following steps:
step 1, withering: selecting high tenderness, spreading the well-formed tea leaves on a withering frame, and naturally withering at room temperature for 2 days;
step 2, high-temperature flushing: placing the withered tea leaves on a filter screen, and continuously flushing with hot water at 80 ℃ for 30 seconds;
step 3, hot air dehumidification: dehumidifying the high-temperature stewed and soaked tea leaves by hot air at 70 ℃ for 3 minutes;
step 4, twisting: putting the dehumidified tea leaves into a rolling machine for rolling, and adopting a light-heavy-light pressurizing mode for rolling for 5-8 minutes; after first twisting, throwing twisting leaves into a deblocking and decomposing machine, passing through a 2-3 mesh screen, enabling tight strips of the screened leaves to be fine, and directly entering a fermentation chamber for fermentation; performing secondary rolling on the coarse loose and kneaded leaves of the screen surface;
step 5, fermentation: fermenting the rolled tea leaves with the spreading thickness of 6-8 cm; in the fermentation process, more than 90% of the leaf color is changed into copper red, the green gas gradually disappears, and the fermentation is stopped when the fresh and elegant tea fragrance exists;
step 6, high-temperature stewing: uniformly spreading the fermented tea leaves to be 1-1.5 cm thick, then introducing water vapor with the temperature of 80 ℃, and sealing the container cover for 20 seconds;
step 7, drying: the stewed tea leaves are dried for two times, the temperature is kept at 180 ℃ for the first time until the water content of the tea leaves is 30%, and the tea leaves are spread and dried for 20 minutes; and (5) drying at 120 ℃ until the water content of the tea leaves is 5% for the second time, and airing for 30 minutes to obtain the tea.
And (3) withering, wherein the thickness of the tea leaves spread layer is 1-1.5 cm thick.
And in the step 3, the hot air dehumidifies to reduce the water content of the tea green to 65 percent.
And in the step 4, the tea loading quantity is controlled to be half of the height of a tea containing barrel of the rolling machine.
In the step 4, the temperature of the rolling room is controlled between 15 ℃ and 80% of relative humidity, and the indoor air circulation is kept.
The fermentation temperature in the step 5 is 25 ℃ and the relative humidity is 85%.
Example 2
A high-quality black tea and a preparation process thereof comprise the following steps:
step 1, withering: selecting high tenderness, spreading the well-formed tea leaves on a withering frame, and naturally withering at room temperature for 2 days;
step 2, high-temperature flushing: placing the withered tea leaves on a filter screen, and continuously flushing with hot water at 85 ℃ for 40 seconds;
step 3, hot air dehumidification: dehumidifying the high-temperature stewed and soaked tea leaves by hot air at the temperature of 73 ℃ for 4 minutes;
step 4, twisting: putting the dehumidified tea leaves into a rolling machine for rolling, and adopting a light-heavy-light pressurizing mode for rolling for 6 minutes; after first twisting, throwing twisting leaves into a deblocking and decomposing machine, passing through a 2-3 mesh screen, enabling tight strips of the screened leaves to be fine, and directly entering a fermentation chamber for fermentation; performing secondary rolling on the coarse loose and kneaded leaves of the screen surface;
step 5, fermentation: fermenting the rolled tea leaves with the spreading thickness of 6-8 cm; in the fermentation process, more than 90% of the leaf color is changed into copper red, the green gas gradually disappears, and the fermentation is stopped when the fresh and elegant tea fragrance exists;
step 6, high-temperature stewing: uniformly spreading the fermented tea leaves to be 1-1.5 cm thick, then introducing water vapor with the temperature of 85 ℃, and sealing the container cover for 20-30 seconds;
step 7, drying: the stewed tea leaves are dried for two times, the temperature is kept at 190 ℃ for the first time until the water content of the tea leaves is 25%, and the tea leaves are spread and dried for 18 minutes; and (5) drying at 130 ℃ until the water content of the tea leaves is 3.5% for the second time, and airing for 25 minutes to obtain the tea.
And (3) withering, wherein the thickness of the tea leaves spread layer is 1-1.5 cm thick.
And in the step 3, the hot air dehumidifies to reduce the water content of the tea green to 70%.
And in the step 4, the tea loading quantity is controlled to be half of the height of a tea containing barrel of the rolling machine.
In the step 4, the temperature of the rolling room is controlled between 20 ℃ and the relative humidity is 85%, so that the indoor air circulation is kept.
The fermentation temperature in the step 5 is 26 ℃ and the relative humidity is 90%.
Example 3
A high-quality black tea and a preparation process thereof comprise the following steps:
step 1, withering: selecting high tenderness, spreading the well-formed tea leaves on a withering frame, and naturally withering at room temperature for 2 days;
step 2, high-temperature flushing: placing the withered tea leaves on a filter screen, and continuously flushing with hot water at 90 ℃ for 50 seconds;
step 3, hot air dehumidification: dehumidifying the high-temperature stewed and soaked tea leaves by hot air at the temperature of 75 ℃ for 5 minutes;
step 4, twisting: putting the dehumidified tea leaves into a rolling machine for rolling, and adopting a light-heavy-light pressurizing mode for rolling for 8 minutes; after first twisting, throwing twisting leaves into a deblocking and decomposing machine, passing through a 2-3 mesh screen, enabling tight strips of the screened leaves to be fine, and directly entering a fermentation chamber for fermentation; performing secondary rolling on the coarse loose and kneaded leaves of the screen surface;
step 5, fermentation: fermenting the rolled tea leaves with the spreading thickness of 6-8 cm; in the fermentation process, more than 90% of the leaf color is changed into copper red, the green gas gradually disappears, and the fermentation is stopped when the fresh and elegant tea fragrance exists;
step 6, high-temperature stewing: uniformly spreading the fermented tea leaves to be 1-1.5 cm thick, then introducing water vapor with the temperature of 90 ℃, and sealing and maintaining the container cover for 30 seconds;
step 7, drying: the stewed tea leaves are dried for two times, the temperature is kept at 200 ℃ for the first time until the water content of the tea leaves is 20%, and the tea leaves are spread and dried for 15 minutes; and (5) drying at 140 ℃ until the water content of the tea leaves is 1% for the second time, and airing for 20 minutes to obtain the tea.
And (3) withering, wherein the thickness of the tea leaves spread layer is 1-1.5 cm thick.
And in the step 3, the hot air dehumidifies to reduce the water content of the tea green to 75 percent.
And in the step 4, the tea loading quantity is controlled to be half of the height of a tea containing barrel of the rolling machine.
In the step 4, the temperature of the rolling room is controlled between 25 ℃ and 90% of relative humidity, and the indoor air circulation is kept.
The fermentation temperature in the step 5 is 27 ℃ and the relative humidity is 95%.
Comparative example 1: the method comprises the following steps:
step 1, withering: selecting high tenderness, spreading the well-formed tea leaves on a withering frame, and naturally withering at room temperature for 2 days;
step 2, high-temperature flushing: placing the withered tea leaves on a filter screen, and continuously flushing with hot water at 60 ℃ for 20 seconds;
step 3, hot air dehumidification: dehumidifying the high-temperature stewed and soaked tea leaves by hot air at the temperature of 73 ℃ for 4 minutes;
step 4, twisting: putting the dehumidified tea leaves into a rolling machine for rolling, and adopting a light-heavy-light pressurizing mode for rolling for 6 minutes; after first twisting, throwing twisting leaves into a deblocking and decomposing machine, passing through a 2-3 mesh screen, enabling tight strips of the screened leaves to be fine, and directly entering a fermentation chamber for fermentation; performing secondary rolling on the coarse loose and kneaded leaves of the screen surface;
step 5, fermentation: fermenting the rolled tea leaves with the spreading thickness of 6-8 cm; in the fermentation process, more than 90% of the leaf color is changed into copper red, the green gas gradually disappears, and the fermentation is stopped when the fresh and elegant tea fragrance exists;
step 6, high-temperature stewing: uniformly spreading the fermented tea leaves to be 1-1.5 cm thick, then introducing water vapor with the temperature of 60 ℃, and sealing the container cover for 15 seconds;
step 7, drying: the stewed tea leaves are dried for two times, the temperature is kept at 190 ℃ for the first time until the water content of the tea leaves is 25%, and the tea leaves are spread and dried for 18 minutes; and (5) drying at 130 ℃ until the water content of the tea leaves is 3.5% for the second time, and airing for 25 minutes to obtain the tea.
And (3) withering, wherein the thickness of the tea leaves spread layer is 1-1.5 cm thick.
And in the step 3, the hot air dehumidifies to reduce the water content of the tea green to 70%.
And in the step 4, the tea loading quantity is controlled to be half of the height of a tea containing barrel of the rolling machine.
In the step 4, the temperature of the rolling room is controlled between 20 ℃ and the relative humidity is 85%, so that the indoor air circulation is kept.
The fermentation temperature in the step 5 is 26 ℃ and the relative humidity is 90%.
Comparative example 2: the method comprises the following steps:
step 1, withering: selecting high tenderness, spreading the well-formed tea leaves on a withering frame, and naturally withering at room temperature for 2 days;
step 2, high-temperature flushing: placing the withered tea leaves on a filter screen, and continuously flushing the tea leaves with hot water at 100 ℃ for 60 seconds;
step 3, hot air dehumidification: dehumidifying the high-temperature stewed and soaked tea leaves by hot air at the temperature of 73 ℃ for 4 minutes;
step 4, twisting: putting the dehumidified tea leaves into a rolling machine for rolling, and adopting a light-heavy-light pressurizing mode for rolling for 6 minutes; after first twisting, throwing twisting leaves into a deblocking and decomposing machine, passing through a 2-3 mesh screen, enabling tight strips of the screened leaves to be fine, and directly entering a fermentation chamber for fermentation; performing secondary rolling on the coarse loose and kneaded leaves of the screen surface;
step 5, fermentation: fermenting the rolled tea leaves with the spreading thickness of 6-8 cm; in the fermentation process, more than 90% of the leaf color is changed into copper red, the green gas gradually disappears, and the fermentation is stopped when the fresh and elegant tea fragrance exists;
step 6, high-temperature stewing: uniformly spreading the fermented tea leaves to be 1-1.5 cm thick, then introducing steam with the temperature of 100 ℃, and sealing the container cover for 40 seconds;
step 7, drying: the stewed tea leaves are dried for two times, the temperature is kept at 190 ℃ for the first time until the water content of the tea leaves is 25%, and the tea leaves are spread and dried for 18 minutes; and (5) drying at 130 ℃ until the water content of the tea leaves is 3.5% for the second time, and airing for 25 minutes to obtain the tea.
And (3) withering, wherein the thickness of the tea leaves spread layer is 1-1.5 cm thick.
And in the step 3, the hot air dehumidifies to reduce the water content of the tea green to 70%.
And in the step 4, the tea loading quantity is controlled to be half of the height of a tea containing barrel of the rolling machine.
In the step 4, the temperature of the rolling room is controlled between 20 ℃ and the relative humidity is 85%, so that the indoor air circulation is kept.
The fermentation temperature in the step 5 is 26 ℃ and the relative humidity is 90%.
Experimental example 1
The sensory quality of the black tea products prepared using the above described processes of examples 1-3 were compared to the black tea products prepared using the process of comparative examples 1-2, and to the control (market-approved black tea) as shown in table 1:
| sample of | Appearance of the shape | Color | Fragrance of fragrance | Soup color | Taste and flavor |
| Example 1 | The tight knot of the rope is slightly soft | Uniformity of | Sweet fragrance | The red thick bright cold soup is not turbid | Sweet and mellow with light astringency |
| Example 2 | The tight knot of the rope is slightly soft | Uniformity of | Sweet fragrance | The red thick bright cold soup is not turbid | Sweet and mellow with light astringency |
| Example 3 | The tight knot of the rope is slightly soft | Uniformity of | Fragrance of fragranceSweet and clean | The red thick bright cold soup is not turbid | Sweet and mellow with light astringency |
| Comparative example 1 | Bar shape hard | Uneven withered and yellow | Fragrance is clear and dense | The red thick deep cold soup has a small amount of complex and is not turbid | Thin and astringent flavor |
| Comparative example 2 | Coarse and broken strip-shaped pine | Light color | Fragrance cleaning thin | Transparent red clear soup without turbidity | Lighter weight of the oligonucleotide |
| Comparative example | The tight knot of the strip rope is slightly hard | Display brightness | High and long fragrance | The red thick and golden yellow cold soup has complex, and the cold soup is muddy | Mellow, sweet, smooth and slightly astringent |
TABLE 1
Experimental example 2
The content of caffeine, free amino acids, tea polyphenols, water extract, etc. was determined for the black tea products prepared using the above-described processes of examples 1-3 and comparative examples 1-2, and for the comparative examples (market-approved black tea), as shown in table 2:
| sample of | Caffeine (%) | Free amino acids (%) | Tea polyphenol (%) | Water extract (%) |
| Example 1 | 0.64 | 3.15 | 5.98 | 36.4 |
| Example 2 | 0.57 | 3.11 | 5.7 | 35.3 |
| Example 3 | 0.42 | 3.06 | 5.61 | 34.1 |
| Comparative example 1 | 1.81 | 3.13 | 5.98 | 38.6 |
| Comparative example 2 | 0.36 | 2.31 | 4.43 | 31.5 |
| Comparative example | 3.28 | 3.34 | 6.29 | 40.5 |
From the test results, it can be seen from table 1 that the black tea products prepared by the process examples 1 to 3 of the present invention are softer in appearance than the control (the market is in line with the black tea), but are complete in structure, tight in rope, sweet in aroma, free of the control, thick in red and bright in soup color, free of complex in cold soup, free of turbidity, significantly less in taste than the control, and the retention rate of the free amino acids, tea polyphenols and water extract is about 90% compared with the control, as compared with the black tea products prepared by the process examples 1 to 3 of the present invention, which are less than 1% in terms of the black tea caffeine prepared by the process examples 1 to 3 of the present invention, in combination with the determination of the content of the main components.
Comparative examples 1-2 as the preparation method of the present invention, comparative example 1 reduced the temperature of the high-temperature rinse of step 2 and reduced the rinse time, reduced the temperature of the high-temperature soak of step 6 and reduced the soak time, and as can be seen from the results of tables 1 and 2, the caffeine content was not effectively removed, resulting in uneven color, thin aroma, heavy astringency, and insufficient fermentation; comparative example 2 increased the temperature of the high-temperature rinse of step 2 and increased the rinse time, increased the temperature of the high-temperature soak of step 6 and increased the soak time, and as can be seen from the results of tables 1 and 2, although the content of caffeine was effectively removed, the content of other main components was lower than that of the normal data; the black tea product prepared by the process of the embodiment 1-3 can be obtained, the black tea prepared by the process of the invention has the characteristics of caffeine, can meet the requirements of about 90% of other main components, maintains the original fragrance of the black tea, has red, thick and bright soup color, is not turbid in cold soup, and is more suitable for clear drinking.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in 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.
Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is provided for clarity only, and that the disclosure is not limited to the embodiments described in detail below, and that the embodiments described in the examples may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (6)
1. The high-quality black tea and the preparation process thereof are characterized by comprising the following steps:
step 1, withering: selecting high tenderness, spreading the well-formed tea leaves on a withering frame, and naturally withering at room temperature for 2 days;
step 2, high-temperature flushing: placing the withered tea leaves on a filter screen, and continuously flushing with hot water at 80-90 ℃ for 30-50 seconds;
step 3, hot air dehumidification: dehumidifying the tea green obtained by high-temperature stewing and soaking by hot air, wherein the temperature of the hot air is 70-75 ℃ and the time is 3-5 minutes;
step 4, twisting: putting the dehumidified tea leaves into a rolling machine for rolling, and adopting a light-heavy-light pressurizing mode for rolling for 5-8 minutes; after first twisting, throwing twisting leaves into a deblocking and decomposing machine, passing through a 2-3 mesh screen, enabling tight strips of the screened leaves to be fine, and directly entering a fermentation chamber for fermentation; performing secondary rolling on the coarse loose and kneaded leaves of the screen surface;
step 5, fermentation: fermenting the rolled tea leaves with the spreading thickness of 6-8 cm; in the fermentation process, more than 90% of the leaf color is changed into copper red, the green gas gradually disappears, and the fermentation is stopped when the fresh and elegant tea fragrance exists;
step 6, high-temperature stewing: uniformly spreading the fermented tea leaves to be 1-1.5 cm thick, then introducing water vapor with the temperature of 80-90 ℃, and sealing the container for 20-30 seconds;
step 7, drying: the braised tea leaves are dried for two times, the temperature is kept at 180-200 ℃ for the first time, the water content of the tea leaves is 20-30%, and the tea leaves are spread and dried for 15-20 minutes; and (5) drying at the temperature of 120-140 ℃ for the second time until the water content of the tea leaves is 0-5%, and airing for 20-30 minutes.
2. A high quality black tea according to claim 1 and process for its preparation, wherein: and (3) withering, wherein the thickness of the tea leaves spread layer is 1-1.5 cm thick.
3. A high quality black tea according to claim 1 and process for its preparation, wherein: and in the step 3, the hot air dehumidifies to reduce the water content of the tea green to 65-75%.
4. A high quality black tea according to claim 1 and process for its preparation, wherein: and in the step 4, the tea loading quantity is controlled to be half of the height of a tea containing barrel of the rolling machine.
5. A high quality black tea according to claim 1 and process for its preparation, wherein: in the step 4, the temperature of the rolling room is controlled to be 15-25 ℃, the relative humidity is 80-90%, and the indoor air circulation is kept.
6. A high quality black tea according to claim 1 and process for its preparation, wherein: and in the step 5, the fermentation temperature is 25-27 ℃, and the relative humidity is 85-95%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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