CN105166148A - Processing process of black tea - Google Patents
Processing process of black tea Download PDFInfo
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- CN105166148A CN105166148A CN201510590425.7A CN201510590425A CN105166148A CN 105166148 A CN105166148 A CN 105166148A CN 201510590425 A CN201510590425 A CN 201510590425A CN 105166148 A CN105166148 A CN 105166148A
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Abstract
The invention discloses a processing process of black tea and relates to the field of processing of tea leaves. A production method comprises the steps of picking tea leaves, pre-processing, withering, rolling, fermenting, drying and the like. Compared with the prior art, the processing process of the black tea, disclosed by the invention, has the advantages of simplicity in operation, short time and easiness of controlling processing degree; and the moisture content of withered leaves can be controlled very well by the method, the internal aroma of the black tea is rich and lasting, and the black tea tastes mellow and sweet.
Description
Technical field
The present invention relates to processing field of tea leaves, especially a kind of processing technology of black tea.
Background technology
Black tea is the Main Tea product of world's Tea Consumption, and China is the original producton location of tea tree, is also one of country grasping tea making technology at first.Black tea is a kind of tealeaves by fermentation, and during the fermentation, the chemical reaction of the polyphenols in tealeaves makes the chemical composition change in fresh leaf larger, can produce the composition such as theaflavin, thearubigin, its fragrance obviously increases than fresh leaf, and black tea moral character is gentle, taste is mellow, containing multiple water-soluble vitamin, be rich in trace elements K, can gastro-intestinal digestion be helped, promote appetite, can diuresis, eliminate oedema, and strong cardiac function, often drink black tea and also benefit to bone is strong.The making of black tea generally can through picking tea-leaves and pretreatment, wither, knead, ferment, drying and other steps, but traditional deterioration method is under fresh leaf is directly put into outdoor solar light, and illumination makes moisture in fresh leaf constantly evaporate, this method easily causes fresh leaf to wither mistake degree, if withering degree is partially light, withering leaf water content is more than 65%, and when kneading, bar rope breaks broken, imperfect, the not mature deficient alcohol of millet paste flavour, if wither excessively, withering leaf water content is lower than 56%, bar rope is not tight, and tea dust is many.Visible, the black tea fragrant aroma wanting to make is lasting, and flavour is mellow sweet refreshing, very important to the technology of withering of tealeaves.
Summary of the invention
The object of the invention is to provide a kind of making simple to operate, consuming time short, processing stage holds manageable and can ensure that black tea endoplasm fragrant aroma is lasting, the mellow sweet refreshing black tea processing technology of flavour.
In order to solve the problem, the technical solution used in the present invention is: the processing technology of this words black tea comprises step:
A, to pick tea-leaves and pretreatment: the fresh leaf plucking 1 bud 2 leaf-3 leaf in standardized production demonstration plant base, height above sea level more than 800 meters green tea place, first fresh leaf being placed on temperature is 15-20 DEG C, and relative humidity is the indoor spreading for cooling of 22-26%.
B, to wither: will be placed in withering trough through pretreated tealeaves and carry out hot blast and wither, hot blast temperature is 40-60 DEG C, and withering time is 1-4 hour,
C, to knead: the withering leaf of step B gained is put into kneading machine and kneads 30 minutes-60 minutes, knead indoor temperature and control at 20-25 DEG C.
D, fermentation: be placed in fermentation bed by the tealeaves after kneading, leaf-spreading thickness is 60 millimeters-110 millimeters, and indoor temperature controls at 20-25 DEG C.
E, drying: divided by the tealeaves fermented and carry out baking and banking up with earth oven dry on Drying Bed, control temperature is at 70-90 DEG C, and the simultaneously hot blast of square tube 40-60 DEG C on tealeaves, the time of baking and banking up with earth is 30 minutes-40 minutes.
Preferably, the hot blast in step B is that boiler provides, and the temperature of boiler controls at 40-60 DEG C, and the temperature that can maintain hot blast like this remains within the scope of 40-60 DEG C.
Beneficial effect of the present invention is, this processing technology be first by tealeaves in indoor spreading for cooling, being withered by the hot blast in constant range, accelerate the process of withering, large quantity of moisture in tealeaves is disposed, does not cause again fresh leaf to wither mistake degree simultaneously, improve efficiency of withering.This processing technology has simple to operate in a word, consuming time short, and processing stage holds manageable feature, and well can control the water content of withering leaf by this method, ensures that black tea endoplasm fragrant aroma is lasting, and flavour is mellow sweet refreshing.
Detailed description of the invention
Further describe technical scheme of the present invention below, but described in claimed scope is not limited to.
Embodiment one
A processing technology for black tea, is characterized in that comprising the following steps:
A, to pick tea-leaves and pretreatment: the fresh leaf plucking 1 bud 2 leaf-3 leaf in standardized production demonstration plant base, height above sea level more than 800 meters green tea place, first fresh leaf being placed on temperature is 16 DEG C, and relative humidity is the indoor spreading for cooling of 23%.Spreading for cooling 5 hours, does a pretreatment to the moisture in tealeaves, and after spreading for cooling, the water content of tealeaves can decrease.
B, to wither: will be placed in withering trough through pretreated tealeaves and carry out hot blast and wither, hot blast temperature is 45 DEG C, and withering time is 3 hours.The efficiency of tea leaf withering can be improved like this, water content of tea is reduced rapidly.
C, to knead: the withering leaf of step B gained is put into kneading machine and kneads 40 minutes, knead indoor temperature and control at 25 DEG C, colleague controls the rotating speed of kneading machine well.
D, fermentation: be placed in fermentation bed by the tealeaves after kneading, leaf-spreading thickness is 70 millimeters, and indoor temperature controls at 22 DEG C, will carry out tipping bucket in the process of fermentation every 1 hour to tealeaves.
E, drying: the tealeaves fermented is divided and carried out baking and banking up with earth oven dry on Drying Bed, control temperature at 75 DEG C, the simultaneously hot blast of square tube 45 DEG C on tealeaves, the time of baking and banking up with earth is 30 minutes, water content of tea is reduced to 4% just can, packaging of weighing after cooling.
Embodiment two
A processing technology for black tea, is characterized in that comprising the following steps:
A, to pick tea-leaves and pretreatment: the fresh leaf plucking 1 bud 2 leaf-3 leaf in standardized production demonstration plant base, height above sea level more than 800 meters green tea place, first fresh leaf being placed on temperature is 18 DEG C, and relative humidity is the indoor spreading for cooling of 25%.Spreading for cooling 6 hours, does a pretreatment to the moisture in tealeaves, and after spreading for cooling, the water content of tealeaves can decrease.
B, to wither: will be placed in withering trough through pretreated tealeaves and carry out hot blast and wither, hot blast temperature is 55 DEG C, and withering time is 2 hours.Hot blast is from boiler, and the temperature of boiler also controls at 50 DEG C, can provide the constant hot blast at 50 DEG C like this, thus can improve the efficiency of tea leaf withering, water content of tea is reduced rapidly for withering trough.
C, to knead: the withering leaf of step B gained is put into kneading machine and kneads 50 minutes, knead indoor temperature and control at 24 DEG C, colleague controls the rotating speed of kneading machine well.
D, fermentation: be placed in fermentation bed by the tealeaves after kneading, leaf-spreading thickness is 100 millimeters, and indoor temperature controls at 24 DEG C, will carry out tipping bucket in the process of fermentation every 1 hour to tealeaves.
E, drying: the tealeaves fermented is divided and carried out baking and banking up with earth oven dry on Drying Bed, control temperature at 85 DEG C, the simultaneously hot blast of square tube 55 DEG C on tealeaves, the time of baking and banking up with earth is 30 minutes, water content of tea is reduced to 3% just can, packaging of weighing after cooling.
The processing technology of black tea as claimed in claim 1, is characterized in that, the hot blast in described step B is that boiler provides, and the temperature of boiler controls at 55 DEG C.
Above content is only to processing technology example of the present invention and explanation; affiliated those skilled in the art make various amendment to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from the design of invention or surmount this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (2)
1. a processing technology for black tea, is characterized in that comprising the following steps:
A, to pick tea-leaves and pretreatment: the fresh leaf plucking 1 bud 2 leaf-3 leaf in standardized production demonstration plant base, height above sea level more than 800 meters green tea place, first fresh leaf being placed on temperature is 15-20 DEG C, and relative humidity is the indoor spreading for cooling of 22-26%.
B, to wither: will be placed in withering trough through pretreated tealeaves and carry out hot blast and wither, hot blast temperature is 40-60 DEG C, and withering time is 1-4 hour,
C, to knead: the withering leaf of step B gained is put into kneading machine and kneads 30 minutes-60 minutes, knead indoor temperature and control at 20-25 DEG C.
D, fermentation: be placed in fermentation bed by the tealeaves after kneading, leaf-spreading thickness is 60 millimeters-110 millimeters, and indoor temperature controls at 20-25 DEG C.
E, drying: divided by the tealeaves fermented and carry out baking and banking up with earth oven dry on Drying Bed, control temperature is at 70-90 DEG C, and the simultaneously hot blast of square tube 40-60 DEG C on tealeaves, the time of baking and banking up with earth is 30 minutes-40 minutes.
2. the processing technology of black tea as claimed in claim 1, it is characterized in that, the hot blast in described step B is that boiler provides, and the temperature of boiler controls at 40-60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510590425.7A CN105166148A (en) | 2015-09-17 | 2015-09-17 | Processing process of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510590425.7A CN105166148A (en) | 2015-09-17 | 2015-09-17 | Processing process of black tea |
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| CN105166148A true CN105166148A (en) | 2015-12-23 |
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| CN201510590425.7A Pending CN105166148A (en) | 2015-09-17 | 2015-09-17 | Processing process of black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724620A (en) * | 2016-02-25 | 2016-07-06 | 安顺南春茶果业发展有限公司 | Black tea processing method |
| CN106615269A (en) * | 2016-11-24 | 2017-05-10 | 重庆龙鼎茶业有限公司 | Preparation method of Gongfu black tea |
| CN107223725A (en) * | 2017-07-28 | 2017-10-03 | 紫云自治县红花茶业种植有限公司 | A kind of black tea processing technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102293269A (en) * | 2011-09-02 | 2011-12-28 | 云南龙生茶业股份有限公司 | Technology for automatic, continuous and pollution-free production of green tea |
| CN103444917A (en) * | 2013-08-22 | 2013-12-18 | 丽水市农业科学研究院 | Production technology for alpine jiukeng black tea |
| CN103461546A (en) * | 2013-08-16 | 2013-12-25 | 李翠红 | Manufacturing method of single-bud health-care tea |
| CN104489139A (en) * | 2013-12-14 | 2015-04-08 | 融水县水源生态农业有限公司 | Black tea processing method |
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2015
- 2015-09-17 CN CN201510590425.7A patent/CN105166148A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293269A (en) * | 2011-09-02 | 2011-12-28 | 云南龙生茶业股份有限公司 | Technology for automatic, continuous and pollution-free production of green tea |
| CN103461546A (en) * | 2013-08-16 | 2013-12-25 | 李翠红 | Manufacturing method of single-bud health-care tea |
| CN103444917A (en) * | 2013-08-22 | 2013-12-18 | 丽水市农业科学研究院 | Production technology for alpine jiukeng black tea |
| CN104489139A (en) * | 2013-12-14 | 2015-04-08 | 融水县水源生态农业有限公司 | Black tea processing method |
Non-Patent Citations (1)
| Title |
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| 微岑: "《茶坊全话》", 30 April 2013, 山东科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724620A (en) * | 2016-02-25 | 2016-07-06 | 安顺南春茶果业发展有限公司 | Black tea processing method |
| CN106615269A (en) * | 2016-11-24 | 2017-05-10 | 重庆龙鼎茶业有限公司 | Preparation method of Gongfu black tea |
| CN107223725A (en) * | 2017-07-28 | 2017-10-03 | 紫云自治县红花茶业种植有限公司 | A kind of black tea processing technology |
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Application publication date: 20151223 |
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