WO2011130998A1 - Preparing method of tieguanyin black tea - Google Patents
Preparing method of tieguanyin black tea Download PDFInfo
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- WO2011130998A1 WO2011130998A1 PCT/CN2010/078447 CN2010078447W WO2011130998A1 WO 2011130998 A1 WO2011130998 A1 WO 2011130998A1 CN 2010078447 W CN2010078447 W CN 2010078447W WO 2011130998 A1 WO2011130998 A1 WO 2011130998A1
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- tieguanyin
- withering
- black tea
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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
Definitions
- the invention relates to a process for preparing tea leaves, in particular to a method for preparing Tieguanyin black tea.
- Oolong tea represented by Tieguanyin is semi-fermented tea and black tea is fully fermented tea.
- Tieguanyin The picking standard is 2 ⁇ 3 leaves in the bud, the open surface in the top leaves, 4 ⁇ 5 minutes mature; the process is drying green ⁇ cool green ⁇ shaking green ⁇ fried green ⁇ ⁇ ⁇ initial baking ⁇ Bao ⁇ ⁇ re-drying ⁇ Multi-package ⁇ ⁇ dry.
- Tieguanyin tea has a fermentation degree of about 20 to 60%, and is a semi-fermented tea between green tea and black tea.
- Black tea the picking standard is 2 to 3 leaves of one bud; the process is withering ⁇ ⁇ ⁇ fermentation ⁇ drying. The production process of black tea is not smashed, but is directly simmered, cut, and then fully fermented, with a fermentation degree of 80-90% of fully fermented tea.
- Tieguanyin Oolong tea is compatible with green tea, fresh green and black tea is mellow and sweet, often with rich aromas such as floral, fruity, and fragrant.
- Oolong tea made by Tieguanyin has a strong shape, tight and firm, color or black oil, or sand and green oil; the inner quality is aroma, with a variety of flowers and fruits, tastes mellow and fresh, back and strong,
- the soup is golden and bright or golden green, and the leaves are thick and soft, yellowish green, or greenish red.
- black tea During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical composition of fresh leaves changed greatly. The polyphenols decreased by more than 90%, and new ingredients such as theaflavins and thearubigins were produced. , The tea polyphenols contained in the tea are oxidized into thearubigins, thus forming a red bean-specific leaf of the black tea, and its shape is tightly tied, evenly or with gold, the color is black and brown, and the inner quality is aroma. High sharp, rich or sweet, with honey, strong and fresh, sweet and mellow, bright red and bright, bright red and bright leaves.
- Tieguanyin tea and black tea have their own quality characteristics.
- the traditional Oolong tea making process can be combined with the black tea making process to make Tieguanyin tea, which makes Tieguanyin tea's unique fat and strong shape, unique charm, and soft and soft. Bright and complete leaf bottom, flower and fruit aroma and Hui Ganqiang combined into black tea will produce a high quality tea variety that combines the characteristics of Tieguanyin tea and black tea.
- the object of the present invention is to provide a method for making Tieguanyin black tea, combined
- the traditional oolong tea making process and the black tea making process to make Tieguanyin tea make the unique shape of Tieguanyin tea more fat, unique charm, full and soft at the bottom of the leaf, soft and shiny, floral and fruity, and strong sweetness combined with black tea.
- the traditional oolong tea making process and the black tea making process to make Tieguanyin tea make the unique shape of Tieguanyin tea more fat, unique charm, full and soft at the bottom of the leaf, soft and shiny, floral and fruity, and strong sweetness combined with black tea.
- a quality tea that combines the characteristics of Tieguanyin tea and black tea.
- the method for preparing Tieguanyin black tea is characterized in that it comprises the following steps: picking Tieguanyin fresh leaves ⁇ withering, wavening ⁇ complete fermentation ⁇ drying ⁇ finished products; the fresh leaves of the withered and wave-green to be picked are thinly spread The sun is withering, and the fresh leaves are gently smashed once every interval during the withering process until the surface of the fresh leaves is dull, the leaves are soft, and the grass gas disappears and gives off fragrance.
- the fresh leaves are placed in a thin place to carry out the sun withering. After the surface of the fresh leaves is dull and the leaves are soft, the leaves are gently picked up and the fresh leaves are turned to make the fresh leaves color return to fresh green. Harden; loosen the fresh leaves two or three times during the withering of the sun, so that the grass in the fresh leaves disappears, and the fragrance is scented. It is best to choose the afternoon sun at 4 or 5 o'clock in the soft oblique sun.
- the above-mentioned full fermentation is to put the lotus leaf after the hoe into a special bamboo basket for fermentation, which is built in the fermentation chamber, insert a hole through the bamboo tube in the middle of the fermentation reactor or dig a small hole in the fermentation pile, and cover the wet cloth, and keep it at room temperature. 24 ⁇ 26 °C
- the fermentation time is 5-6h, during which time it is turned once, and more than 75% of the fermented leaves turn reddish brown, and the grassy taste disappears and there is tea.
- the above steps include: putting the fresh leaves after withering into the machine, the pressure follows the light-heavy-light, during which the mass is dissipated once, the tea leaves are tightly rolled, the tea juice is squeezed out, and the hand is pinched into a group which is not easy to loose. You can loosen the machine, and the moderate tea breakage rate is 65% to 75%.
- the drying step includes: a process of fixing the formed quality; using a high-temperature thin-spray secondary drying, first drying with a general fire of a temperature of 110-120 ° C to rapidly stop oxidation; Spread for 30 to 35 minutes; then use a 75 to 85 ° C full fire for the second drying to fully form the aroma.
- the invention adopts the processing technology of black tea to make Tieguanyin black tea, and adds the tradition in the withering process of black tea.
- the wave-green craft unique to the oolong tea making process the wilting and wave-greening process of oolong tea replaces the pure wilting process of black tea, and the alternate process of withering and wave-greening process causes the grass in the Tieguanyin fresh leaf to be dispersed and turned into fragrance or
- Tieguanyin black tea has the floral aroma of Tieguanyin.
- the taste retains the characteristics of traditional black tea, which is rich, strong and fresh. It also has the mellowness and sweetness of Tieguanyin.
- the unique floral and charm of Tieguanyin is reflected in the black tea.
- the Tieguanyin tea is used in the tea tree variety, so that the obtained black tea has a relatively strong appearance in the shape, and has a unique taste of the special sound, and the leaf bottom is also relatively thick, complete, soft and shiny.
- the production method of Tieguanyin black tea includes the following steps:
- Withering refers to the process of dehydration of fresh leaves after a period of time, so that a certain hard and brittle stem leaves become wilting. Langqing refers to loosening tea leaves during the withering process.
- the tea leaves are thin and the outdoor sunlight is not too strong.
- the sun is withered by the soft oblique sunlight.
- the surface of the fresh leaves is dull, the leaves are soft, and the fresh leaves are gently shaken.
- Turn the fresh leaves to change the color of the fresh leaves back to fresh green the leaves become hard and emit a green scent; during the withering of the sun, the fresh leaves are loosened two or three times, so that the grass in the fresh leaves disappears and the fragrance is scented.
- the general pressure follows the light-heavy-light principle, during which the mass is dissipated once, and the tea is squeezed tightly, the tea juice is squeezed out, the hand is pinched into a mass, and it is not easy to loose.
- the machine can be loosely pressed, and the moderate tea breakage rate is 65% to 75%.
- the lotus leaf after the hoe is placed in the fermentation bamboo basket and built in the fermentation chamber.
- a bamboo tube with a hole is inserted in the middle of the fermentation reactor or a small hole is drilled in the fermentation pile, and the wet cloth is covered, and the room temperature is maintained at 24 to 26 ° C. (25 ° C is the best), the fermentation time is generally 5 ⁇ 6h, during which it is flipped once, to more than 75% of the fermented leaves turned reddish brown, the grassy taste disappeared and there is tea.
- the high temperature thin spread is used to stop the enzymatic oxidation immediately; the temperature insufficient for fermentation can be suitably lower to promote the process of continuing to ferment until sufficient, and the quality will be formed.
- Use high temperature thin spread secondary drying first use the general air temperature of the air inlet temperature 110 ⁇ 120 °C for the first drying, to quickly stop the oxidation; stand and let dry for 30 ⁇ 35 minutes; then use 75 ⁇ 85 ° C foot The fire is subjected to a second drying to fully form the aroma; that is, the finished product of Tieguanyin black tea.
- the production method of Tieguanyin black tea includes the following steps:
- Withering refers to the process of dehydration of fresh leaves after a period of time, so that a certain hard and brittle stem leaves become wilting. Langqing refers to loosening tea leaves during the withering process.
- the tea leaves are thin and the outdoor sunlight is not too strong.
- the sun is withered by the soft oblique sunlight.
- the surface of the fresh leaves is dull, the leaves are soft, and the fresh leaves are gently shaken.
- Turn the fresh leaves to change the color of the fresh leaves back to fresh green the leaves become hard and emit a green scent; during the withering of the sun, the fresh leaves are loosened two or three times, so that the grass in the fresh leaves disappears and the fragrance is scented.
- the general pressure follows the light-heavy-light principle, during which the mass is dissipated once, and the tea is squeezed tightly, the tea juice is squeezed out, the hand is pinched into a mass, and it is not easy to loose.
- the machine can be loosely pressed, and the moderate tea breakage rate is 65% to 75%.
- the lotus leaf after the hoe is placed in the fermentation bamboo basket and built in the fermentation chamber.
- a bamboo tube with a hole is inserted in the middle of the fermentation reactor or a small hole is drilled in the fermentation pile, and the wet cloth is covered, and the room temperature is maintained at 24 to 26 ° C. (25 ° C is the best), the fermentation time is generally 5 ⁇ 6h, during which it is flipped once, to more than 75% of the fermented leaves turned reddish brown, the grassy taste disappeared and there is tea.
- the high temperature thin spread is used to stop the enzymatic oxidation immediately; the temperature insufficient for fermentation can be suitably lower to promote the process of continuing to ferment until sufficient, and the quality will be formed.
- Use high temperature thin spread secondary drying first use the general air temperature of the air inlet temperature 110 ⁇ 120 °C for the first drying, to quickly stop the oxidation; stand and let dry for 30 ⁇ 35 minutes; then use 75 ⁇ 85 ° C foot The fire is subjected to a second drying to fully form the aroma; that is, the finished product of Tieguanyin black tea.
- the invention adopts the processing technology of black tea to make Tieguanyin black tea, and adds the tradition in the withering process of black tea.
- the wave green craft unique to the oolong tea making process has good industrial applicability.
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Abstract
A preparing method of Tieguanyin black tea, which includes following steps: picking Tieguanyin fresh leaves, withering the leaves by sunlight and turning the leaves at intervals till the surface of the leaves become dim and the leaves become soft and fresh without green smell, kneading, fermenting, and drying.
Description
本发明涉及茶叶的制作工艺，特别是一种铁观音红茶的制作方法。 The invention relates to a process for preparing tea leaves, in particular to a method for preparing Tieguanyin black tea.
根据茶叶制造过程不同，以铁观音为代表的乌龙茶为半发酵茶、红茶为全发酵茶叶。铁观音、红茶的采制工艺：
According to the different tea manufacturing process, Oolong tea represented by Tieguanyin is semi-fermented tea and black tea is fully fermented tea. The production process of Tieguanyin and black tea:
铁观音：采摘标准为驻芽2～3叶，顶叶中开面，4～5分成熟；工艺流程为晒青～凉青～摇青～炒青～揉捻～初烘～包揉～复烘～复包揉～干燥。铁观音茶叶的发酵度约为20～60%，是介于绿茶与红茶之间的半发酵茶类。
Tieguanyin: The picking standard is 2~3 leaves in the bud, the open surface in the top leaves, 4~5 minutes mature; the process is drying green~ cool green~ shaking green~ fried green ~ 揉捻 ~ initial baking ~ Bao 揉 ~ re-drying ~ Multi-package 揉 ~ dry. Tieguanyin tea has a fermentation degree of about 20 to 60%, and is a semi-fermented tea between green tea and black tea.
红茶：采摘标准为一芽2～3叶；工艺流程为萎凋～揉捻～发酵～干燥。红茶的制作过程不经杀青，而是直接揉捻、揉切，然后进行完整发酵，发酵度达80～90%的全发酵茶，
Black tea: the picking standard is 2 to 3 leaves of one bud; the process is withering ~ 揉捻 ~ fermentation ~ drying. The production process of black tea is not smashed, but is directly simmered, cut, and then fully fermented, with a fermentation degree of 80-90% of fully fermented tea.
铁观音、红茶的主要传统品质特征： The main traditional quality characteristics of Tieguanyin and black tea:
铁观音：乌龙茶兼容绿茶的清绿新爽与红茶的醇厚甘美，常带有如花香、果香、谷香等多元丰富的香气。铁观音制得的乌龙茶其外形肥壮、紧结重实、色泽或乌润油亮、或砂绿油润；内质为香气馥郁、带有各种花果香、滋味醇厚鲜爽、回甘强，汤色金黄明亮或金黄绿明亮，叶底肥厚软亮、黄绿、或绿叶红镶边。
Tieguanyin: Oolong tea is compatible with green tea, fresh green and black tea is mellow and sweet, often with rich aromas such as floral, fruity, and fragrant. Oolong tea made by Tieguanyin has a strong shape, tight and firm, color or black oil, or sand and green oil; the inner quality is aroma, with a variety of flowers and fruits, tastes mellow and fresh, back and strong, The soup is golden and bright or golden green, and the leaves are thick and soft, yellowish green, or greenish red.
红茶：
红茶在加工过程中发生了以茶多酚酶促氧化为中心的化学反应，鲜叶中的化学成分变化较大，茶多酚减少90%以上，产生了茶黄素、茶红素等新成分，
使茶叶中所含的茶多酚氧化成为茶红素，因而形成红茶所特有红汤好叶，其外形为条索紧结、匀整或带金毫，色泽乌润、褐红；内质为香气高锐鲜浓、或带甜香或带蜜香，滋味浓强鲜爽、甜醇，汤色红艳明亮、叶底红匀明亮。 black tea:
During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical composition of fresh leaves changed greatly. The polyphenols decreased by more than 90%, and new ingredients such as theaflavins and thearubigins were produced. ,
The tea polyphenols contained in the tea are oxidized into thearubigins, thus forming a red bean-specific leaf of the black tea, and its shape is tightly tied, evenly or with gold, the color is black and brown, and the inner quality is aroma. High sharp, rich or sweet, with honey, strong and fresh, sweet and mellow, bright red and bright, bright red and bright leaves.
基于上述可知，铁观音茶、红茶各有品质特征，如能将传统乌龙茶制作工艺结合红茶制作工艺来制作铁观音茶叶，使铁观音茶叶所特有的肥壮重实的外形、特有的韵味、肥厚软亮完整的叶底、花果香以及回甘强结合到红茶中，将制作出一种兼具铁观音茶叶和红茶特性品质的优质茶种。
Based on the above, Tieguanyin tea and black tea have their own quality characteristics. For example, the traditional Oolong tea making process can be combined with the black tea making process to make Tieguanyin tea, which makes Tieguanyin tea's unique fat and strong shape, unique charm, and soft and soft. Bright and complete leaf bottom, flower and fruit aroma and Hui Ganqiang combined into black tea will produce a high quality tea variety that combines the characteristics of Tieguanyin tea and black tea.
本发明的目的是提供 一种铁观音红茶的制作方法，结合
传统乌龙茶制作工艺和红茶制作工艺来制作铁观音茶叶，使铁观音茶叶所特有的外形条索比较肥壮、特有的韵味、叶底肥厚完整、柔软有光泽、花果香以及回甘味强结合到红茶中，为消费者提供一种兼具铁观音茶叶和红茶特性品质的优质茶种
。 The object of the present invention is to provide a method for making Tieguanyin black tea, combined
The traditional oolong tea making process and the black tea making process to make Tieguanyin tea make the unique shape of Tieguanyin tea more fat, unique charm, full and soft at the bottom of the leaf, soft and shiny, floral and fruity, and strong sweetness combined with black tea. In order to provide consumers with a quality tea that combines the characteristics of Tieguanyin tea and black tea.
.
本发明的目的通过如下技术方案实现： The object of the invention is achieved by the following technical solution:
铁观音红茶的制作方法，其特征在于，包括以下步骤：采摘铁观音鲜叶→萎凋、浪青→揉捻→全发酵→烘干→成品；所述萎凋、浪青即将采摘的鲜叶薄摊进行日光萎凋，在萎凋过程中每间隔一段时间轻撩松翻鲜叶一次，直至鲜叶表面无光泽、芽叶萎软，青草气消失而散发出清香。
The method for preparing Tieguanyin black tea is characterized in that it comprises the following steps: picking Tieguanyin fresh leaves→ withering, wavening→揉捻→complete fermentation→drying→finished products; the fresh leaves of the withered and wave-green to be picked are thinly spread The sun is withering, and the fresh leaves are gently smashed once every interval during the withering process until the surface of the fresh leaves is dull, the leaves are soft, and the grass gas disappears and gives off fragrance.
上述萎凋、浪青：将鲜叶薄摊静置进行日光萎凋，待鲜叶表面无光泽、芽叶萎软后，轻撩起抖动松翻鲜叶，使鲜叶颜色变回鲜绿，芽叶变硬；在日光萎凋期间松翻鲜叶两至三次，使鲜叶中的青草气消失，而散发出清香。最好，选择下午4、5点时，在柔和的斜射阳光进行日光萎凋。
The above-mentioned withering and wave-greening: the fresh leaves are placed in a thin place to carry out the sun withering. After the surface of the fresh leaves is dull and the leaves are soft, the leaves are gently picked up and the fresh leaves are turned to make the fresh leaves color return to fresh green. Harden; loosen the fresh leaves two or three times during the withering of the sun, so that the grass in the fresh leaves disappears, and the fragrance is scented. It is best to choose the afternoon sun at 4 or 5 o'clock in the soft oblique sun.
上述全发酵是将揉捻后的揉捻叶装入发酵专用竹筐内置于发酵室内，在发酵堆中间插一根带孔直通竹管或在发酵堆挖一通气小洞，并加盖湿布,室温保持24～26 ℃
，发酵时间为5～6h，其间翻动一次，至75%以上的发酵叶转为红褐色，青草味消失而有茶香。
The above-mentioned full fermentation is to put the lotus leaf after the hoe into a special bamboo basket for fermentation, which is built in the fermentation chamber, insert a hole through the bamboo tube in the middle of the fermentation reactor or dig a small hole in the fermentation pile, and cover the wet cloth, and keep it at room temperature. 24~26 °C
The fermentation time is 5-6h, during which time it is turned once, and more than 75% of the fermented leaves turn reddish brown, and the grassy taste disappears and there is tea.
上述揉捻步骤包括：将萎凋后的鲜叶投放到揉捻机内，压力遵循轻-重-轻，其间解散团块一次，揉至茶条紧卷，茶汁挤出，手捏成团不易松散时即可，松压下机，揉捻适度的茶条破碎率在65%～75%。
The above steps include: putting the fresh leaves after withering into the machine, the pressure follows the light-heavy-light, during which the mass is dissipated once, the tea leaves are tightly rolled, the tea juice is squeezed out, and the hand is pinched into a group which is not easy to loose. You can loosen the machine, and the moderate tea breakage rate is 65% to 75%.
上述烘干步骤包括：将形成的品质固定的过程；采用高温薄摊二次烘干，先用进风口温度110～120℃的一般毛火进行第一次烘干，以迅速中止氧化；静置摊晾30～35分钟；再用75～85℃足火进行第二次烘干，以充分形成香气。
The drying step includes: a process of fixing the formed quality; using a high-temperature thin-spray secondary drying, first drying with a general fire of a temperature of 110-120 ° C to rapidly stop oxidation; Spread for 30 to 35 minutes; then use a 75 to 85 ° C full fire for the second drying to fully form the aroma.
上述采摘鲜叶为采摘一芽两三叶铁观音茶叶。 The above-mentioned fresh leaves are picked as one bud and two three-leaf Tieguanyin tea.
本发明 采用红茶的加工工艺 制作铁观音红茶，并在红茶的萎凋工艺中加入了传统
乌龙茶制作工艺所特有的浪青工艺，即将乌龙茶的萎凋、浪青工艺取代红茶的纯萎凋工艺，萎凋和浪青工序的交替进行，促使铁观音鲜叶中的青草气散尽，转变为清香或出现花香，制得的铁观音红茶除了具有红茶的甜香外，还带有铁观音的花香；滋味上保留了传统红茶浓、强、鲜的特点外，还具有铁观音的醇厚、甘甜，使铁观音特有的花香和韵味在红茶中得到了体现。在茶树品种上采用铁观音茶叶，使制得的红茶在外形条索比较肥壮，滋味中具有特观音特有的韵味，同时叶底也比较肥厚完整、柔软有光泽。
The invention adopts the processing technology of black tea to make Tieguanyin black tea, and adds the tradition in the withering process of black tea.
The wave-green craft unique to the oolong tea making process, the wilting and wave-greening process of oolong tea replaces the pure wilting process of black tea, and the alternate process of withering and wave-greening process causes the grass in the Tieguanyin fresh leaf to be dispersed and turned into fragrance or In addition to the sweet smell of black tea, Tieguanyin black tea has the floral aroma of Tieguanyin. The taste retains the characteristics of traditional black tea, which is rich, strong and fresh. It also has the mellowness and sweetness of Tieguanyin. The unique floral and charm of Tieguanyin is reflected in the black tea. The Tieguanyin tea is used in the tea tree variety, so that the obtained black tea has a relatively strong appearance in the shape, and has a unique taste of the special sound, and the leaf bottom is also relatively thick, complete, soft and shiny.
无附图。 No drawings.
铁观音红茶的制作方法，包括以下步骤：The production method of Tieguanyin black tea includes the following steps:
1）、鲜叶：采摘一芽两三叶铁观音茶叶。1), fresh leaves: picking a bud two or three leaves Tieguanyin tea.
2）、萎凋、浪青：萎凋是指鲜叶经过一段时间失水，使一定硬脆的梗叶成萎蔫凋谢状况的过程。浪青是指在萎凋的过程中，松翻茶叶。2), withering, wave blue: Withering refers to the process of dehydration of fresh leaves after a period of time, so that a certain hard and brittle stem leaves become wilting. Langqing refers to loosening tea leaves during the withering process.
在下午4、5点时，将茶叶薄摊室外阳光不太强处，利用柔和的斜射阳光下进行日光萎凋，待鲜叶表面无光泽，芽叶萎软，轻轻撩起鲜叶抖动，松翻鲜叶，使鲜叶颜色变回鲜绿，芽叶变硬，散发出青香气；在日光萎凋期间松翻鲜叶两至三次，使鲜叶中的青草气消失，而散发出清香。At 4 or 5 in the afternoon, the tea leaves are thin and the outdoor sunlight is not too strong. The sun is withered by the soft oblique sunlight. The surface of the fresh leaves is dull, the leaves are soft, and the fresh leaves are gently shaken. Turn the fresh leaves to change the color of the fresh leaves back to fresh green, the leaves become hard and emit a green scent; during the withering of the sun, the fresh leaves are loosened two or three times, so that the grass in the fresh leaves disappears and the fragrance is scented.
3）、揉捻：这个过程主要是将茶叶细胞破碎，利于下工序的发酵，同时也也是造型的过程。3), 揉捻: This process is mainly to break the tea cells, which is conducive to the fermentation of the next process, but also the process of styling.
将萎凋好后的鲜叶投放到揉捻机内，一般压力遵循轻—重—轻原则，其间解散团块一次，揉至茶条紧卷，茶汁挤出，手捏成团，不易松散时即可松压下机，揉捻适度的茶条破碎率在65%～75%。Put the fresh leaves after the withering into the machine, the general pressure follows the light-heavy-light principle, during which the mass is dissipated once, and the tea is squeezed tightly, the tea juice is squeezed out, the hand is pinched into a mass, and it is not easy to loose. The machine can be loosely pressed, and the moderate tea breakage rate is 65% to 75%.
4）、全发酵：这个过程是红茶品质形成的关键，通过控制温湿度促进茶叶发酵。4), full fermentation: This process is the key to the formation of black tea quality, by promoting temperature and humidity to promote tea fermentation.
将揉捻后的揉捻叶装入发酵专用竹筐内置于发酵室内，在发酵堆中间插一根带孔直通竹管或在发酵堆挖一通气小洞，并加盖湿布,室温保持24～26℃（25℃最佳），发酵时间一般为5～6h，其间翻动一次，至75%以上的发酵叶转为红褐色，青草味消失而有茶香。The lotus leaf after the hoe is placed in the fermentation bamboo basket and built in the fermentation chamber. A bamboo tube with a hole is inserted in the middle of the fermentation reactor or a small hole is drilled in the fermentation pile, and the wet cloth is covered, and the room temperature is maintained at 24 to 26 ° C. (25 ° C is the best), the fermentation time is generally 5 ~ 6h, during which it is flipped once, to more than 75% of the fermented leaves turned reddish brown, the grassy taste disappeared and there is tea.
5）烘干：采用高温薄摊，使酶性氧化立即停止；对发酵不足的温度可适当低一些，以促进其继续发酵直至充分，将形成的品质固定的过程。5) Drying: The high temperature thin spread is used to stop the enzymatic oxidation immediately; the temperature insufficient for fermentation can be suitably lower to promote the process of continuing to ferment until sufficient, and the quality will be formed.
采用高温薄摊二次烘干，先用进风口温度110～120℃的一般毛火进行第一次烘干，以迅速中止氧化；静置摊晾30～35分钟；再用75～85℃足火进行第二次烘干，以充分形成香气；即得铁观音红茶成品。Use high temperature thin spread secondary drying, first use the general air temperature of the air inlet temperature 110 ~ 120 °C for the first drying, to quickly stop the oxidation; stand and let dry for 30 ~ 35 minutes; then use 75 ~ 85 ° C foot The fire is subjected to a second drying to fully form the aroma; that is, the finished product of Tieguanyin black tea.
铁观音红茶的制作方法，包括以下步骤：The production method of Tieguanyin black tea includes the following steps:
1）、鲜叶：采摘一芽两三叶铁观音茶叶。1), fresh leaves: picking a bud two or three leaves Tieguanyin tea.
2）、萎凋、浪青：萎凋是指鲜叶经过一段时间失水，使一定硬脆的梗叶成萎蔫凋谢状况的过程。浪青是指在萎凋的过程中，松翻茶叶。2), withering, wave blue: Withering refers to the process of dehydration of fresh leaves after a period of time, so that a certain hard and brittle stem leaves become wilting. Langqing refers to loosening tea leaves during the withering process.
在下午4、5点时，将茶叶薄摊室外阳光不太强处，利用柔和的斜射阳光下进行日光萎凋，待鲜叶表面无光泽，芽叶萎软，轻轻撩起鲜叶抖动，松翻鲜叶，使鲜叶颜色变回鲜绿，芽叶变硬，散发出青香气；在日光萎凋期间松翻鲜叶两至三次，使鲜叶中的青草气消失，而散发出清香。At 4 or 5 in the afternoon, the tea leaves are thin and the outdoor sunlight is not too strong. The sun is withered by the soft oblique sunlight. The surface of the fresh leaves is dull, the leaves are soft, and the fresh leaves are gently shaken. Turn the fresh leaves to change the color of the fresh leaves back to fresh green, the leaves become hard and emit a green scent; during the withering of the sun, the fresh leaves are loosened two or three times, so that the grass in the fresh leaves disappears and the fragrance is scented.
3）、揉捻：这个过程主要是将茶叶细胞破碎，利于下工序的发酵，同时也也是造型的过程。3), 揉捻: This process is mainly to break the tea cells, which is conducive to the fermentation of the next process, but also the process of styling.
将萎凋好后的鲜叶投放到揉捻机内，一般压力遵循轻—重—轻原则，其间解散团块一次，揉至茶条紧卷，茶汁挤出，手捏成团，不易松散时即可松压下机，揉捻适度的茶条破碎率在65%～75%。Put the fresh leaves after the withering into the machine, the general pressure follows the light-heavy-light principle, during which the mass is dissipated once, and the tea is squeezed tightly, the tea juice is squeezed out, the hand is pinched into a mass, and it is not easy to loose. The machine can be loosely pressed, and the moderate tea breakage rate is 65% to 75%.
4）、全发酵：这个过程是红茶品质形成的关键，通过控制温湿度促进茶叶发酵。4), full fermentation: This process is the key to the formation of black tea quality, by promoting temperature and humidity to promote tea fermentation.
将揉捻后的揉捻叶装入发酵专用竹筐内置于发酵室内，在发酵堆中间插一根带孔直通竹管或在发酵堆挖一通气小洞，并加盖湿布,室温保持24～26℃（25℃最佳），发酵时间一般为5～6h，其间翻动一次，至75%以上的发酵叶转为红褐色，青草味消失而有茶香。The lotus leaf after the hoe is placed in the fermentation bamboo basket and built in the fermentation chamber. A bamboo tube with a hole is inserted in the middle of the fermentation reactor or a small hole is drilled in the fermentation pile, and the wet cloth is covered, and the room temperature is maintained at 24 to 26 ° C. (25 ° C is the best), the fermentation time is generally 5 ~ 6h, during which it is flipped once, to more than 75% of the fermented leaves turned reddish brown, the grassy taste disappeared and there is tea.
5）烘干：采用高温薄摊，使酶性氧化立即停止；对发酵不足的温度可适当低一些，以促进其继续发酵直至充分，将形成的品质固定的过程。5) Drying: The high temperature thin spread is used to stop the enzymatic oxidation immediately; the temperature insufficient for fermentation can be suitably lower to promote the process of continuing to ferment until sufficient, and the quality will be formed.
采用高温薄摊二次烘干，先用进风口温度110～120℃的一般毛火进行第一次烘干，以迅速中止氧化；静置摊晾30～35分钟；再用75～85℃足火进行第二次烘干，以充分形成香气；即得铁观音红茶成品。Use high temperature thin spread secondary drying, first use the general air temperature of the air inlet temperature 110 ~ 120 °C for the first drying, to quickly stop the oxidation; stand and let dry for 30 ~ 35 minutes; then use 75 ~ 85 ° C foot The fire is subjected to a second drying to fully form the aroma; that is, the finished product of Tieguanyin black tea.
本发明 采用红茶的加工工艺 制作铁观音红茶，并在红茶的萎凋工艺中加入了传统
乌龙茶制作工艺所特有的浪青工艺，具有良好的工业实用性。 The invention adopts the processing technology of black tea to make Tieguanyin black tea, and adds the tradition in the withering process of black tea.
The wave green craft unique to the oolong tea making process has good industrial applicability.
Claims (6)
- 铁观音红茶的制作方法，其特征在于，包括以下步骤：采摘铁观音鲜叶→萎凋、浪青→揉捻→全发酵→烘干→成品；所述萎凋、浪青即将采摘的鲜叶薄摊进行日光萎凋，在萎凋过程中每间隔一段时间轻撩松翻鲜叶一次，直至鲜叶表面无光泽、芽叶萎软，青草气消失而散发出清香。 The method for preparing Tieguanyin black tea is characterized in that it comprises the following steps: picking Tieguanyin fresh leaves→ withering, wavening→揉捻→complete fermentation→drying→finished products; the fresh leaves of the withered and wave-green to be picked are thinly spread The sun is withering, and the fresh leaves are gently smashed once every interval during the withering process until the surface of the fresh leaves is dull, the leaves are soft, and the grass gas disappears and gives off fragrance.
- 根据权利要求1所述铁观音红茶的制作方法，其特征在于：所述萎凋、浪青是将鲜叶薄摊静置进行日光萎凋，待鲜叶表面无光泽、芽叶萎软后，轻撩起抖动松翻鲜叶，使鲜叶颜色变回鲜绿，芽叶变硬；在日光萎凋期间松翻鲜叶两至三次，使鲜叶中的青草气消失，而散发出清香。最好，选择下午4、5点时，在柔和的斜射阳光进行日光萎凋。 The method for preparing Tieguanyin black tea according to claim 1, characterized in that: the withering and the wave-greening are the thin leaves of the fresh leaves, and the sun is withering, and the surface of the fresh leaves is dull and the leaves are soft and sallow. The yellow leaves are turned loose, the color of the fresh leaves is changed back to fresh green, and the leaves are hardened; during the withering of the sun, the fresh leaves are loosened two to three times, so that the grass in the fresh leaves disappears and the fragrance is scented. It is best to choose the afternoon sun at 4 or 5 o'clock in the soft oblique sun.
- 根据权利要求1所述铁观音红茶的制作方法，其特征在于：所述全发酵是将揉捻后的揉捻叶装入发酵专用竹筐内置于发酵室内，在发酵堆中间插一根带孔直通竹管或在发酵堆挖一通气小洞，并加盖湿布,室温保持24～26℃，发酵时间为5～6h，其间翻动一次，至75%以上的发酵叶转为红褐色，青草味消失而有茶香。 The method for producing Tieguanyin black tea according to claim 1, wherein the whole fermentation is carried out by placing a lotus leaf after the hoe into a special bamboo basket for fermentation, and inserting a hole through the bamboo in the middle of the fermentation reactor. Pipe or dig a small hole in the fermenting pile, and cover with a damp cloth, keep the temperature at 24 to 26 ° C, the fermentation time is 5 ~ 6h, during which it is turned once, more than 75% of the fermented leaves turn reddish brown, the grass taste disappears There is tea.
- 根据权利要求1所述铁观音红茶的制作方法，其特征在于：所述揉捻步骤包括：将萎凋后的鲜叶投放到揉捻机内，压力遵循轻—重—轻，其间解散团块一次，揉至茶条紧卷，茶汁挤出，手捏成团不易松散时即可，松压下机，揉捻适度的茶条破碎率在65%～75%。 The method for preparing Tieguanyin black tea according to claim 1, wherein the step of licking comprises: placing the fresh leaves after withering into the machine, the pressure follows light-heavy-light, and the mass is dissipated once, 揉When the tea is tightly packed, the tea juice is squeezed out, and when the hand is kneaded, it is not easy to loosen. The looseness of the tea is reduced, and the moderate tea breakage rate is 65% to 75%.
- 根据权利要求1所述铁观音红茶的制作方法，其特征在于：所述烘干步骤包括：将形成的品质固定的过程；采用高温薄摊二次烘干，先用进风口温度110～120℃的一般毛火进行第一次烘干，以迅速中止氧化；静置摊晾30～35分钟；再用75～85℃足火进行第二次烘干，以充分形成香气。 The method for manufacturing Tieguanyin black tea according to claim 1, wherein the drying step comprises: a process of fixing the formed quality; using a high temperature thin spread for secondary drying, first using an air inlet temperature of 110 to 120 ° C The general hair is fired for the first time to quickly stop the oxidation; stand still for 30 to 35 minutes; then use the 75 to 85 °C full fire for the second drying to fully form the aroma.
- 根据权利要求1所述铁观音红茶的制作方法，其特征在于：所述采摘鲜叶为采摘一芽两三叶铁观音茶叶。The method for preparing Tieguanyin black tea according to claim 1, wherein the picking fresh leaves is picking one bud and two three-leaf Tieguanyin tea leaves.
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