CN117413876A - Black tea manufacturing process method - Google Patents
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- CN117413876A CN117413876A CN202311350631.1A CN202311350631A CN117413876A CN 117413876 A CN117413876 A CN 117413876A CN 202311350631 A CN202311350631 A CN 202311350631A CN 117413876 A CN117413876 A CN 117413876A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 148
- 238000000034 method Methods 0.000 title claims abstract description 49
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 44
- 235000020279 black tea Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 235000013616 tea Nutrition 0.000 claims abstract description 103
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 238000005096 rolling process Methods 0.000 claims abstract description 35
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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
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Tea And Coffee (AREA)
Abstract
The invention discloses a black tea making process method which comprises fresh leaf picking, fresh leaf acceptance, withering, rolling, fermentation, baking, screening, picking, re-firing, stacking, boxing, checking, warehousing and leaving a factory. The four processes of withering, rolling, fermenting and baking are the primary making process of Ning black tea. The screening, picking, re-firing, piling and boxing belong to refining processes, wherein the screening, picking, re-firing and piling can be performed or not according to the situation. Picking and checking the fresh leaves, wherein the fresh leaves are picked according to the requirements: picking with handles, namely, the palm is downward, the thumb and the index finger clamp tender stems above the fish leaves, the tender stems are lifted upward slightly, the tea leaves are folded down from the palm, and the buds are complete and even. The invention belongs to the field of black tea manufacturing processes, and particularly relates to a black tea manufacturing process method, which effectively solves the problems that the traditional tea farmers in the current market are difficult to popularize and form large-scale agricultural production of black tea, the quality of the traditional manufacturing method is greatly different, and the natural mellow fragrance of the black tea is insufficient.
Description
Technical Field
The invention belongs to the field of black tea manufacturing processes, and particularly relates to a black tea manufacturing process method.
Background
Black tea contains a large amount of phenols, although these have a large molecular weight, which is quite different from the phenol components in green tea. But the clinical test results show that the composition also has the functions of resisting oxidation, reducing blood fat, inhibiting arteriosclerosis, enhancing capillary function, resisting mutation and the like. Black tea contains lipopolysaccharide, so that drinking black tea has the effect of reducing blood sugar, and the black tea has strong sterilizing and anti-inflammatory effects. The traditional tea farmers are difficult to popularize and form the large-scale agricultural production of the black tea, the traditional preparation method has great quality difference, the natural mellow fragrance of the black tea is insufficient, and a brand new black tea process is necessary to research and develop.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the black tea manufacturing process method, which effectively solves the problems that the traditional tea farmers are difficult to popularize and form the large-scale agricultural production of black tea in the current market, the quality of the traditional manufacturing method is greatly different, and the natural mellow fragrance of the black tea is insufficient.
The technical scheme adopted by the invention is as follows: the invention provides a black tea manufacturing process method which comprises fresh leaf picking, fresh leaf acceptance, withering, rolling, fermentation, baking, screening, picking, re-firing, stacking, boxing, inspection, warehousing and delivery. The four processes of withering, rolling, fermenting and baking are the primary making process of Ning black tea. The screening, picking, re-firing, piling and boxing belong to refining processes, wherein the screening, picking, re-firing and piling can be performed or not according to the situation. Picking and checking the fresh leaves, wherein the fresh leaves are picked according to the requirements: picking with handles, namely, pinching tender stems above the fish leaves by thumb and index finger with the palm center downwards, lifting upwards lightly, folding the tea leaves down to the palm center, and completely and evenly cleaning the bud leaves, so that pinching, grabbing and picking with old She Zawu are not needed; fresh leaf acquisition criteria: the fresh leaves of Ningzhou group seeds picked on the same day are forbidden to purchase, blacken, yellow, ferment and spray fresh leaves sprayed with water, the fresh leaves have short tea stems, and can not be crushed, broken, aged leaves and nonstandard bud leaves with pedicel or broken leaves.
Further, the withering is the first procedure of primary making of black tea, and refers to the process that fresh leaves lose water after a period of time, so that the hard and brittle stems and leaves are withered, and the withering has both a water loss effect in physical aspects and a chemical change process of contained substances. The temperature requires that the withering temperature of one bud and one leaf is 20-30 ℃, more than one bud and one leaf are generally 30-35 ℃, and the peak period can be increased to 40 ℃ to exert the production efficiency and prevent the backlog deterioration of the fresh leaves. The time is controlled to be more than 8 hours for the fresh leaves with one bud and one leaf to wither, the wither is completed by 3-4 hours for the fresh leaves with two buds or three leaves with one bud, and the leaves are rained for 4-5 hours. The leaf turning and shaking fresh leaves is to uniformly wither and shorten the time, and the leaf turning is generally carried out once in about 1 hour, the leaf turning action is light, the leaf is turned to bottom and shaken out, but one bud and one leaf are fresh She Yibao, and the leaf is not turned. The withered leaves become soft, the tea is not loose after being held in a lump, the green smell disappears and the faint scent is emitted, so that the completion of withering is indicated.
Preferably, the fermentation is the key for forming the congou black tea quality, the fermentation is started from rolling, but the fermentation is completed in the fermentation stage and is timely dried, and the purpose of the fermentation is to enhance the activity of enzymes, so that the main components (mainly polyphenols) in the leaves are subjected to various chemical changes, and the tea leaves turn red; secondly, the green smell is reduced, the strong flower fragrance or cooked apple fragrance is formed, the tea soup concentration is enhanced, and the bitter taste is reduced. The operation method comprises spreading rolled tea leaves to a thickness of 8-10 cm, covering a layer of wet fermentation cloth, keeping indoor relative humidity above 90%, keeping the temperature at about 22-28deg.C, fermenting at a temperature generally from low to high, and then reducing. The fermentation time is about She Zilao tenderness, whole crushing, rolling degree and air temperature, and is 6-6.5 hours from entering the fermentation chamber under the proper condition that the temperature is 22-26 ℃ and the relative humidity is above 90%. In production practice, the tea is usually mastered according to different seasons from rolling, the tea is spring tea for 6-6.5 hours, the tea is summer and autumn tea for 2-3 hours, the coarse and old leaves, the leaves with insufficient rolling and the variety with high chlorophyll content can be properly prolonged. The summer and autumn tea is rolled fully, and sometimes the rolling is finished, the fermentation is also finished, and the tea is directly dried. When the temperature of the leaves is stable and starts to decrease, the fermentation is proper, the fermentation is finished, the tea leaves with proper fermentation is removed, the green gas is disappeared, the thick cooked apple fragrance is emitted, the color of the leaves is mostly changed into red (spring tea is yellowish red, summer and autumn tea is purple red, tender leaves are bright and uniform in color, the color of the old leaves is dark, and the common red is dark blue).
In order to better realize the rolling effect, the rolling is an important process for forming congou black tea quality by carrying out rotary motion on withered leaves under a certain pressure so as to damage the cell tissues of the tea leaves, overflow the tea juice and tighten the strip rope. The rolling purpose is three: firstly, destroying leaf cell tissues to knead tea juice, so that necessary oxidization is conveniently carried out under the action of enzyme; secondly, the tea juice overflows and sticks to the surface of the strip, so that the color, smell and concentration are improved; thirdly, the buds and leaves are tightly rolled into strips, and the appearance is attractive. The operation method is that withered leaves are put into a groove of a rolling machine, the quantity of the withered leaves is not excessive, and the capacity of the groove is 75-85 percent, which is beneficial for turning the leaves, the rolling machine is started to pressurize, and the principle of gradually increasing the weight of the leaves is adopted for the pressurizing, and the leaves are heavily withered, heavily-kneaded and lightly withered; tender leaves are lightly kneaded and old leaves are heavily kneaded. The time is controlled to be 30-35 minutes for one bud and one leaf of tender leaves and 45 minutes for more than one bud and one leaf of tender leaves. The rolling is completed, and the rolled tea leaves show that the rolling is completed if the following phenomena occur: the buds and leaves are tightly rolled into strips, so that the phenomenon of loose folding is avoided; the tea blank is tightly held by hands, and tea juice overflows outwards; the tea balls are not loosened after the hands are loosened; the kneading leaves are locally reddened or light yellow green; has a stronger grass smell. The fermentation refers to the process that the rolling leaves are spread in a bamboo frame of a fermentation chamber, and chemical components in tea blanks continue to oxidize and discolor under the condition of oxygen. The rolling leaves are fermented, so that the black tea red leaf and red soup is formed.
In order to achieve the purpose of drying faster, the drying is the last procedure of black tea primary processing. The baking is reasonable, the aroma of the finished tea can be fully exerted, the strip ropes are further tightly bound, the finished product with good quality is obtained, the proper tea is fermented, the tea is required to be immediately dried, substances formed in the fermentation process are fixed, and the purpose of drying is to stop the activity of enzymes, terminate the fermentation and keep the quality of the fermented tea good; secondly, evaporating water to fully dry the raw tea, preventing mildew, tightening the strip ropes and facilitating storage and transportation; and thirdly, volatilizing the grass gas with low boiling point to further develop fragrance. The operation method is that the drying is generally carried out twice, the middle is spread for cooling, the dried tea leaves should be spread for cooling in time, the raw tea leaves should be thin, and the foot tea leaves are thick; frequently paying attention to the running condition of the machine, finding out problems and timely processing the problems; stopping the operation after baking the tea leaves, and stopping the furnace and spreading for cooling. The baking technical requirement is carried out twice, namely 'hairfire' for the first time; for the second time, the tea with the function of "foot fire" and the proper characteristics of the tea with the function of raw fire: when the tea is pinched by hand, the user feels the thorn, but the tea leaves are soft, the stems are folded and are continuous, and the color of the tea leaves is changed from red to black. If the moisture content is measured to be about 18-25%, namely, the seventy-eight dryness fraction, the moderate characteristics of the foot fire tea: the tea is pinched by hands, the finger is used for pressing tea leaves, the tea leaves can be made into powder, most of stems are broken, the stems are tightly bound, the color is black and moist, the tea fragrance is strong, if the moisture content is measured to be 4-9%, the moisture content is higher than 9%, the tea is insufficient in drying, the tea leaves are not easy to store and easy to mould; below 4% tea leaves may have a burnt smell, both of which should be prevented.
Further, the screening, picking, re-firing, piling, boxing, checking and warehousing are carried out, and after the tea drying process is finished, heat is immediately dissipated, screened, yellow chips are removed by winnowing, and impurities are picked; piling up the same standard dry tea, grading according to the shape and the endoplasm difference, and repeating fire according to the situation, and boxing; after the product is qualified, sending a qualified inspection report, and transferring the product into a qualified area for warehousing; the warehouse for storing tea leaves is required to be clean and sanitary, ventilated and dry, odorless and nontoxic.
The beneficial effects obtained by the invention by adopting the structure are as follows: the black tea manufacturing process method provided by the scheme effectively solves the problems that the traditional tea farmers in the current market are difficult to popularize and form the large-scale agricultural production of black tea, the traditional manufacturing method is greatly different in quality, and the natural mellow fragrance of the black tea is insufficient.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments; 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.
The invention provides a black tea manufacturing process method which comprises fresh leaf picking, fresh leaf acceptance, withering, rolling, fermentation, baking, screening, picking, re-firing, stacking, boxing, inspection, warehousing and delivery. The four processes of withering, rolling, fermenting and baking are the primary making process of Ning black tea; screening, picking, re-firing, piling and boxing belong to refining processes, wherein the screening, picking, re-firing and piling can be performed or not according to the situation.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The invention and its embodiments have been described above without limitation. In summary, if one of ordinary skill in the art is informed by this disclosure, a structural manner and an embodiment similar to the technical solution should not be creatively devised without departing from the gist of the present invention.
Claims (6)
1. A black tea making process method is characterized in that: comprises picking fresh leaves, checking and accepting the fresh leaves, withering, rolling, fermenting, baking, screening, picking, re-firing, piling, boxing, checking, warehousing and leaving the factory. The four processes of withering, rolling, fermenting and baking are the primary making process of Ning black tea. The screening, picking, re-firing, piling and boxing belong to refining processes, wherein the screening, picking, re-firing and piling can be performed or not according to the situation. Picking and checking the fresh leaves, wherein the fresh leaves are picked according to the requirements: picking with handles, namely, pinching tender stems above the fish leaves by thumb and index finger with the palm center downwards, lifting upwards lightly, folding the tea leaves down to the palm center, and completely and evenly cleaning the bud leaves, so that pinching, grabbing and picking with old She Zawu are not needed; fresh leaf acquisition criteria: the fresh leaves of Ningzhou group seeds picked on the same day are forbidden to purchase, blacken, yellow, ferment and spray fresh leaves sprayed with water, the fresh leaves have short tea stems, and can not be crushed, broken, aged leaves and nonstandard bud leaves with pedicel or broken leaves.
2. A black tea manufacturing process according to claim 1, wherein: the withering is the first procedure of primary making of black tea, and refers to the process that fresh leaves lose water after a period of time, so that hard and brittle stems and leaves are withered, and the withering has both a water loss effect in physical aspects and a chemical change of contained substances. The temperature requires that the withering temperature of one bud and one leaf is 20-30 ℃, more than one bud and one leaf are generally 30-35 ℃, and the peak period can be increased to 40 ℃ to exert the production efficiency and prevent the backlog deterioration of the fresh leaves. The time is controlled to be more than 8 hours for the fresh leaves with one bud and one leaf to wither, the wither is completed by 3-4 hours for the fresh leaves with two buds or three leaves with one bud, and the leaves are rained for 4-5 hours. The leaf turning and shaking fresh leaves is to uniformly wither and shorten the time, and the leaf turning is generally carried out once in about 1 hour, the leaf turning action is light, the leaf is turned to bottom and shaken out, but one bud and one leaf are fresh She Yibao, and the leaf is not turned. The withered leaves become soft, the tea is not loose after being held in a lump, the green smell disappears and the faint scent is emitted, so that the completion of withering is indicated.
3. A black tea manufacturing process according to claim 2, wherein: the fermentation is the key for forming congou black tea quality, the fermentation is started from rolling, but the fermentation is completed in the fermentation stage and is timely dried, and the purpose of the fermentation is to enhance the activity of enzymes so that the main components (mainly polyphenols) in the leaves are subjected to various chemical changes and the tea leaves turn red; secondly, the green smell is reduced, the strong flower fragrance or cooked apple fragrance is formed, the tea soup concentration is enhanced, and the bitter taste is reduced. The operation method comprises spreading rolled tea leaves to a thickness of 8-10 cm, covering a layer of wet fermentation cloth, keeping indoor relative humidity above 90%, keeping the temperature at about 22-28deg.C, fermenting at a temperature generally from low to high, and then reducing. The fermentation time is about She Zilao tenderness, whole crushing, rolling degree and air temperature, and is 6-6.5 hours from entering the fermentation chamber under the proper condition that the temperature is 22-26 ℃ and the relative humidity is above 90%. In production practice, the tea is usually mastered according to different seasons from rolling, the tea is spring tea for 6-6.5 hours, the tea is summer and autumn tea for 2-3 hours, the coarse and old leaves, the leaves with insufficient rolling and the variety with high chlorophyll content can be properly prolonged. The summer and autumn tea is rolled fully, and sometimes the rolling is finished, the fermentation is also finished, and the tea is directly dried. When the temperature of the leaves is stable and starts to decrease, the fermentation is proper, the fermentation is finished, the tea leaves with proper fermentation is removed, the green gas is disappeared, the thick cooked apple fragrance is emitted, the color of the leaves is mostly changed into red (spring tea is yellowish red, summer and autumn tea is purple red, tender leaves are bright and uniform in color, the color of the old leaves is dark, and the common red is dark blue).
4. A process for making black tea according to claim 3, wherein: the rolling is a process of rotating withered leaves under a certain pressure to damage cell tissues of tea leaves, overflow tea juice and tighten strip ropes, and is an important process for forming congou black tea quality. The rolling purpose is three: firstly, destroying leaf cell tissues to knead tea juice, so that necessary oxidization is conveniently carried out under the action of enzyme; secondly, the tea juice overflows and sticks to the surface of the strip, so that the color, smell and concentration are improved; thirdly, the buds and leaves are tightly rolled into strips, and the appearance is attractive. The operation method is that withered leaves are put into a groove of a rolling machine, the quantity of the withered leaves is not excessive, and the capacity of the groove is 75-85 percent, which is beneficial for turning the leaves, the rolling machine is started to pressurize, and the principle of gradually increasing the weight of the leaves is adopted for the pressurizing, and the leaves are heavily withered, heavily-kneaded and lightly withered; tender leaves are lightly kneaded and old leaves are heavily kneaded. The time is controlled to be 30-35 minutes for one bud and one leaf of tender leaves and 45 minutes for more than one bud and one leaf of tender leaves. The rolling is completed, and the rolled tea leaves show that the rolling is completed if the following phenomena occur: the buds and leaves are tightly rolled into strips, so that the phenomenon of loose folding is avoided; the tea blank is tightly held by hands, and tea juice overflows outwards; the tea balls are not loosened after the hands are loosened; the kneading leaves are locally reddened or light yellow green; has a stronger grass smell. The fermentation refers to the process that the rolling leaves are spread in a bamboo frame of a fermentation chamber, and chemical components in tea blanks continue to oxidize and discolor under the condition of oxygen. The rolling leaves are fermented, so that the black tea red leaf and red soup is formed.
5. A black tea manufacturing process according to claim 4, wherein: the drying is the last procedure of primary making of black tea. The baking is reasonable, the aroma of the finished tea can be fully exerted, the strip ropes are further tightly bound, the finished product with good quality is obtained, the proper tea is fermented, the tea is required to be immediately dried, substances formed in the fermentation process are fixed, and the purpose of drying is to stop the activity of enzymes, terminate the fermentation and keep the quality of the fermented tea good; secondly, evaporating water to fully dry the raw tea, preventing mildew, tightening the strip ropes and facilitating storage and transportation; and thirdly, volatilizing the grass gas with low boiling point to further develop fragrance. The operation method is that the drying is generally carried out twice, the middle is spread for cooling, the dried tea leaves should be spread for cooling in time, the raw tea leaves should be thin, and the foot tea leaves are thick; frequently paying attention to the running condition of the machine, finding out problems and timely processing the problems; stopping the operation after baking the tea leaves, and stopping the furnace and spreading for cooling. The baking technical requirement is carried out twice, namely 'hairfire' for the first time; for the second time, the tea with the function of "foot fire" and the proper characteristics of the tea with the function of raw fire: when the tea is pinched by hand, the user feels the thorn, but the tea leaves are soft, the stems are folded and are continuous, and the color of the tea leaves is changed from red to black. If the moisture content is measured to be about 18-25%, namely, the seventy-eight dryness fraction, the moderate characteristics of the foot fire tea: the tea is pinched by hands, the finger is used for pressing tea leaves, the tea leaves can be made into powder, most of stems are broken, the stems are tightly bound, the color is black and moist, the tea fragrance is strong, if the moisture content is measured to be 4-9%, the moisture content is higher than 9%, the tea is insufficient in drying, the tea leaves are not easy to store and easy to mould; below 4% tea leaves may have a burnt smell, both of which should be prevented.
6. A process for making black tea according to claim 5, wherein: the screening, picking, re-firing, piling, boxing, checking and warehousing are carried out, and after the tea drying process is finished, heat is immediately dissipated, screened, yellow chips are removed by winnowing, and impurities are picked; piling up the same standard dry tea, grading according to the shape and the endoplasm difference, and repeating fire according to the situation, and boxing; after the product is qualified, sending a qualified inspection report, and transferring the product into a qualified area for warehousing; the warehouse for storing tea leaves is required to be clean and sanitary, ventilated and dry, odorless and nontoxic.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311350631.1A CN117413876A (en) | 2023-10-18 | 2023-10-18 | Black tea manufacturing process method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311350631.1A CN117413876A (en) | 2023-10-18 | 2023-10-18 | Black tea manufacturing process method |
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