CN108402211A

CN108402211A - A kind of processing technology of black tea

Info

Publication number: CN108402211A
Application number: CN201810412741.9A
Authority: CN
Inventors: 蒋四川
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-05-03
Filing date: 2018-05-03
Publication date: 2018-08-17

Abstract

The invention discloses a kind of processing technologys of black tea, present invention combination airing and water-removing can kill tealeaves, moisture distribution is more uniform, and pile fermentation is carried out after just rubbing, and will can ferment more comprehensive, the fragrance of black tea has been made further promotion by the moisture cooperation seven-star stove drying that tealeaves is reduced after rubbing again, spreading for cooling is combined by this method with traditional black tea processing technology, improves the quality of black tea so that the black tea color and luster prepared is pitch-black glossy, the tea soup look bubbled out is golden yellow bright, and flavour is dense.

Description

A kind of processing technology of black tea

Technical field

The present invention relates to tea processing technical field, more particularly to a kind of processing technology of black tea.

Background technology

Black tea because the appearance of sample tea is in black, therefore is gained the name.One of six big teas belong to post-fermented tea, the original that black tea uses Material is relatively thick old, is the primary raw material of pressing compressed tea, and tea-manufacturing technology generally comprises water-removing, rubs, four procedures of pile fermentation and drying. The fat-reducing effect of black tea is notable, is the tea-drinking that many young men of modern society like, however many people do not know it is why black Tea can lose weight, this is inseparable with its processing technology in fact, and the basic processing process of black tea is water-removing, rubs Twirl, pile fermentation, drying, the general raw material of black tea is relatively thick old, and often the heap fermentation time is longer in manufacturing process in addition, thus leaf color oil It is black or dark brown, therefore claim black tea.

The most characteristic process of black tea is " pile fermentation " fermentation procedure and " loose bavin open fire " drying process during first system； If without this two big process, black tea cannot be referred to as；Most of Hunan black teas currently still continue to use traditional processing method, Technical strong, the technique of certain tea product comes down through generations.Traditional black tea shape is slightly loose, and fragrance is more flat, and in process It is susceptible to the problem of pile fermentation excessively causes black tea quality to reduce.

Invention content

It is an object of the invention to be directed to prior art problem, a kind of processing technology of black tea is provided, it is not easy to tea occur Leaf is old tender inconsistent, and tea fragrant vapour is pure, taste alcohol and sweetness.

To achieve the above object, the present invention adopts the following technical scheme that：

A kind of processing technology of black tea, includes the following steps：

(1) priming leaf and pretreatment：The fresh leaf of one leaf of a bud is won as raw material, it is 10-15 DEG C that fresh leaf, which is put into temperature, 1-2min is cleaned in water, tea spreading put after the completion of cleaning shine in the sun it is anhydrous to tealeaves surface；

(2) it finishes：Water-removing mode is finished using machinery, tealeaves is put into steam inactivation machine, according to the matter of tealeaves and water Amount is than being 10:1 ratio watering water-removing；

(3) it just rubs：Tealeaves after the completion of water-removing is rubbed while hot, by tea rolling at item, just rubs middle rolling machine rotating speed 40 Rev/min, time of kneading preferably waits for black tea tender leaf at item, when thick old leaf is folded at wrinkle in 15 minutes；

(4) pile fermentation：Selection back of the body window, clean ground avoid direct sunlight, and at 25 DEG C or more, relative humidity is kept room temperature 85% or so, on the ground, surface covers wet cloth to the tea base pile fermentation after just rubbing, high 1 meter or so of heap, will be into during pile fermentation Turning of row, it is uniform with Li Wo, it accumulates 24-26 hour, when tealeaves becomes yellowish-brown, to x ray fluoroscopy x in Blue green and saturating It is bright, when giving out vinasse fragrance；

(5) it rubs again：Tea base is deblocked after the completion of pile fermentation, upper machine is rubbed again, and pressure relatively just rubs slightly smaller, time 6-8 minute；

(6) dry：Drying carries out on seven-star stove, and the loose bavin of ground burning at stove mouth, loose bavin takes crossbearer mode, and It keeps firepower uniform, borrows wind-force that fiery temperature is made equably to penetrate in seven-star hole, fiery temperature to be uniformly spread to cooktop roasting curtain, when roasting curtain When upper temperature reaches 70 DEG C or more, start to sprinkle first layer tea base, about 2-3 centimetres of thickness waits for that first layer tea base is dried to 6 seventy percent When dry, then the second layer is spread, it is slightly thin to spread leaf thickness, is added to 5-7 layer layer by layer in this way, total thickness is no more than the height for roasting frame Degree；When uppermost tea base up to when doing very likely, i.e. roasting is turned in annealing, waits for each layer tea-drying of upper, middle and lower to appropriateness, at once lower roasting.

Preferably, the water content after step (3) tealeaves is just rubbed is 45-55%.

Preferably, the water content of tealeaves is 20-22% after the completion of the step (5) is rubbed again.

Preferably, water content is 6% after step (6) tea-drying.

Beneficial effects of the present invention：Present invention combination airing and water-removing can kill tealeaves, and moisture distribution is more uniform, Pile fermentation is carried out after just rubbing, will can ferment more comprehensive, the moisture cooperation seven-star stove that tealeaves is reduced after rubbing again is dried black tea Fragrance made further promotion, spreading for cooling is combined by this method with traditional black tea processing technology, improves the matter of black tea Amount so that the black tea color and luster prepared is pitch-black glossy, and the tea soup look bubbled out is golden yellow bright, and flavour is dense.

Specific implementation mode

Technical scheme of the present invention is further described below in conjunction with specific embodiment, but claimed range is not It is confined to described.

Embodiment 1

(3) it just rubs：Tealeaves after the completion of water-removing is rubbed while hot, by tea rolling at item, just rubs middle rolling machine rotating speed 40 Rev/min, time of kneading preferably waits for black tea tender leaf into item, when thick old leaf is folded at wrinkle, the water content after just rubbing is in 15 minutes 45-55%；

(4) pile fermentation：Selection back of the body window, clean ground avoid direct sunlight, and at 25 DEG C or more, relative humidity is kept room temperature 85% or so, on the ground, surface covers wet cloth to the tea base pile fermentation after just rubbing, high 1 meter or so of heap, will be into during pile fermentation Turning of row, it is uniform with Li Wo, it accumulates 24 hours, when tealeaves becomes yellowish-brown, to x ray fluoroscopy x in Blue green and transparent, dissipates When sending out vinasse fragrance；

(5) it rubs again：Tea base is deblocked after the completion of pile fermentation, upper machine is rubbed again, and pressure is relatively just rubbed slightly smaller, time 6-8 minute, is rubbed again The water content of tealeaves is 20-22% after the completion；

(6) dry：Drying carries out on seven-star stove, and the loose bavin of ground burning at stove mouth, loose bavin takes crossbearer mode, and It keeps firepower uniform, borrows wind-force that fiery temperature is made equably to penetrate in seven-star hole, fiery temperature to be uniformly spread to cooktop roasting curtain, when roasting curtain When upper temperature reaches 70 DEG C or more, start to sprinkle first layer tea base, about 2-3 centimetres of thickness waits for that first layer tea base is dried to 6 seventy percent When dry, then the second layer is spread, it is slightly thin to spread leaf thickness, is added to 5-7 layer layer by layer in this way, total thickness is no more than the height for roasting frame Degree；When uppermost tea base up to very likely do when, i.e., annealing turn over roasting, wait for each layer tea-drying of upper, middle and lower to appropriateness, at once under roast, Water content is 6% after tea-drying.

Claims

1. a kind of processing technology of black tea, which is characterized in that include the following steps：

(1) priming leaf and pretreatment：The fresh leaf of one leaf of a bud is won as raw material, fresh leaf is put into the water that temperature is 10-15 DEG C Clean 1-2min, tea spreading put after the completion of cleaning shine in the sun it is anhydrous to tealeaves surface；

(2) it finishes：Water-removing mode is finished using machinery, tealeaves is put into steam inactivation machine, according to the mass ratio of tealeaves and water It is 10:1 ratio watering water-removing；

(3) it just rubs：Tealeaves after the completion of water-removing is rubbed while hot, by tea rolling at item, just rub 40 turns of middle rolling machine rotating speed/ Point, time of kneading preferably waits for black tea tender leaf at item, when thick old leaf is folded at wrinkle in 15 minutes；

(4) pile fermentation：Selection back of the body window, clean ground, avoid direct sunlight, at 25 DEG C or more, relative humidity is maintained at room temperature 85% or so, on the ground, surface covers wet cloth, high 1 meter or so of heap to the tea base pile fermentation after just rubbing, and pile fermentation will carry out in the process Turning, it is uniform with Li Wo, it accumulates 24-26 hour, is in Blue green to x ray fluoroscopy x and transparent when tealeaves becomes yellowish-brown, When giving out vinasse fragrance；

(6) dry：Drying carries out on seven-star stove, and the loose bavin of ground burning at stove mouth, loose bavin takes crossbearer mode, and keeps Firepower is uniform, borrows wind-force that fiery temperature is made equably to penetrate in seven-star hole, and fiery temperature to be uniformly spread to cooktop roasting curtain, when temperature on roasting curtain Degree is when reaching 70 DEG C or more, starts to sprinkle first layer tea base, about 2-3 centimetres of thickness, when first layer tea base be dried to 6 seventy percent it is dry when, The second layer is spread again, and it is slightly thin to spread leaf thickness, is added to 5-7 layers layer by layer in this way, total thickness is no more than the height of roasting frame；It waits for most For tea base above up to when doing very likely, i.e. roasting is turned in annealing, waits for each layer tea-drying of upper, middle and lower to appropriateness, at once lower roasting.

2. the processing technology of black tea according to claim 1, which is characterized in that containing after being rubbed at the beginning of step (3) tealeaves Water is 45-55%.

3. the processing technology of black tea according to claim 1, which is characterized in that tealeaves after the completion of the step (5) is rubbed again Water content be 20-22%.

4. the processing technology of black tea according to claim 1, which is characterized in that water content is after step (6) tea-drying 6%.