CN101690530A - Processing method for making black tea from Anji white tea picked in summer and autumn - Google Patents
Processing method for making black tea from Anji white tea picked in summer and autumn Download PDFInfo
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Abstract
The invention relates to a processing method for making black tea from Anji white tea picked in summer and autumn, which effectively opens up new application of the Anji white tea, can greatly improve the service value of the Anji white tea, and further improves the economic benefit of tea farmers. The method adopts the Anji white tea picked in summer and autumn which is usually discarded as a raw material, and the raw material is subjected to withering, rolling, fermentation and drying to be processed into the black tea; the method greatly improves the effective utilization rate of the Anji white tea, and increases the production value of the Anji white tea; and the black tea processed from the Anji white tea has fresh and sweet taste, high fragrance, and red and bright liquor color, has high economic value, and further improves the economic benefit of tea producers.
Description
Technical field
The present invention relates to the processing technique field of black tea, be specially a kind of processing method with making black tea from Anji white tea picked in summer and autumn.
Background technology
The white tea in Anji is a species specificity kind, and its, bud-leaf was white in color in early spring, and bud-leaf changes green into by white when temperature reaches more than 23 ℃, has lost the value of making high-grade famous green tea, and the tea grower generally abandons plucking the summer autumn tea.And the free aminoacid content of the white tea in Anji is 2 times～3 times of ordinary tea leaves, abandons plucking the waste that causes a large amount of white tea in Anji.
Summary of the invention
At the problems referred to above, the invention provides a kind of processing method with making black tea from Anji white tea picked in summer and autumn, it has effectively opened up the new purposes of the white tea in Anji, can significantly improve the use value of the white tea in Anji, and then improves tea grower's economic benefit.
It is realized by following scheme:
(1), wither: pluck Anji white tea tender shoots summer and autumn raw material, be spread out on the withering trough bright leaf is thin equably, temperature is controlled at 28 ℃～30 ℃, wither 6 hours～10 hours time, wither to food value of leaf softness, hand is pinched agglomerating, and the back leaf of loosing one's grip is difficult for bullet and looses, tender stem folding constantly, the leaf look becomes dark greenly by bud green, and the blade face tarnishes, no Jiao Bianjiao point phenomenon, and bright leaf green grass gas goes down, and exposes delicate fragrance and is advisable;
(2), knead: the blade kneading machine after will withering, knead about 90 minutes, divide secondary to carry out; Rub to bud-leaf and tightly be rolled into bar, do not have loose folding phenomenon; The hand-tight tea base of holding has tea juice outwards to overflow, and the back tea group of loosing one's grip is not loose, and tea base part is rubescent, denseer grass smell is arranged for suitable; Just rub back machine block-separating and sifting down, with three mesh sieves screening heat radiation, sieve tea down is that a base send fermentation, and compass screen surface base row is again rubbed again, rubs the back block-separating and sifting again, and the sieve end is No. two bases, and compass screen surface is that No. three bases send fermentation;
(3), fermentation: will knead leaf and be contained in the large bamboo or wicker basket that the back is tight a little, and cover wet cloth, and, improve the leaf temperature to keep the fermentated leaves water content with wet water logging; When temperature is low, large bamboo or wicker basket is moved to raising leaf temperature on the heating deterioration groove, promote the enzymolysis activation; Generally through 4 hours～5 hours, do not have blue or green stink, send the fragrance of fragrance, 80% above bud-leaf is bronzing and gets final product;
(4), drying: drying is carried out at twice; Be for the first time " gross fire ": the baking temperature is 105 ℃, and leaf-spreading thickness is 1.5 centimetres～2 centimetres, and the time is 12 minutes～16 minutes, tea base water content is 18%～25%, spreading for cooling is about 30 minutes behind the following machine, and gross fire obstructs son and is difficult for degree of breaking into with holding tea spinosity feel; Be " foot fire " for the second time: general 90 ℃～95 ℃, leaf-spreading thickness is 2 centimetres～2.5 centimetres, time is 12 minutes～16 minutes, tea base water content is about 5%～6%, the fiery tea of foot firmly promptly has disconnected crisp sound, with referring to that pinching tea is powdered with holding needle-holding hand, obstruct sub-frangibility, have strong tea fragrant for spending; Spreading for cooling immediately behind the foot fire is cased when making tea base temperature reduce to a little more than room temperature.
Black tea with the inventive method processing, it adopts the Anji autumn tea of in the past abandoning plucking of white tea summer is raw material, improved the effective rate of utilization of the white tea in Anji greatly, increased the output value of the white tea in Anji, the bright alcohol of its flavour of black tea of the white tea processing in utilization Anji, high, the soup look glow of fragrance, have very high economic worth, also further improve Tea Production person's economic benefit.
The specific embodiment
Embodiment one:
(1), wither: pluck Anji white tea tender shoots summer and autumn raw material (two leaves and a bud to a bud three leaves), be spread out on the withering trough bright leaf is thin equably, temperature is controlled at 28 ℃, wither 8 hours time, wither to food value of leaf softness, hand is pinched agglomerating, and the back leaf of loosing one's grip is difficult for bullet and looses, tender stem folding constantly, the leaf look becomes dark greenly by bud green, and the blade face tarnishes, no Jiao Bianjiao point phenomenon, and bright leaf green grass gas goes down, and exposes delicate fragrance and is advisable;
(2), knead: the blade kneading machine after will withering, knead about 90 minutes, divide secondary to carry out.Rub to bud-leaf and tightly be rolled into bar, do not have loose folding phenomenon; The hand-tight tea base of holding has tea juice outwards to overflow, and the back tea group of loosing one's grip is not loose, and tea base part is rubescent, denseer grass smell is arranged for suitable; Just rub back machine block-separating and sifting down, with three mesh sieves screening heat radiation, sieve tea down is that a base send fermentation, and compass screen surface base row is again rubbed again, rubs the back block-separating and sifting again, and the sieve end is No. two bases, and compass screen surface is that No. three bases send fermentation;
(3), fermentation: will knead leaf and be contained in the large bamboo or wicker basket that the back is tight a little, and cover wet cloth, and, improve the leaf temperature to keep the fermentated leaves water content with wet water logging; When temperature is low, large bamboo or wicker basket is moved to raising leaf temperature on the heating deterioration groove, promote the enzymolysis activation; Generally through 5 hours, do not have blue or green stink, send the fragrance of fragrance, 80% above bud-leaf is bronzing and gets final product;
(4), drying: drying is carried out at twice.Be for the first time " gross fire ": the baking temperature is 105 ℃, and leaf-spreading thickness is 1.5 centimetres, and the time is 14 minutes, and tea base water content is 25%, and spreading for cooling is about 30 minutes behind the following machine, and gross fire obstructs son and is difficult for degree of breaking into with holding tea spinosity feel; Be " foot fire " for the second time: general 92.5 ℃, leaf-spreading thickness is 2 centimetres, and the time is 14 minutes, and tea base water content is about 5%, and sufficient fiery tea firmly promptly has disconnected crisp sound with holding needle-holding hand, with referring to that pinching tea is powdered, obstructs sub-frangibility, has strong tea fragrant for spending.Spreading for cooling immediately behind the foot fire, vanning (bag) when making tea base temperature reduce to a little more than room temperature.
Embodiment two:
(1), wither: pluck Anji white tea tender shoots summer and autumn raw material (two leaves and a bud to a bud three leaves), be spread out on the withering trough bright leaf is thin equably, temperature is controlled at 30 ℃, wither 6 hours time, wither to food value of leaf softness, hand is pinched agglomerating, and the back leaf of loosing one's grip is difficult for bullet and looses, tender stem folding constantly, the leaf look becomes dark greenly by bud green, and the blade face tarnishes, no Jiao Bianjiao point phenomenon, and bright leaf green grass gas goes down, and exposes delicate fragrance and is advisable;
(2), knead: the blade kneading machine after will withering, knead about 90 minutes, divide secondary to carry out.Rub to bud-leaf and tightly be rolled into bar, do not have loose folding phenomenon; The hand-tight tea base of holding has tea juice outwards to overflow, and the back tea group of loosing one's grip is not loose, and tea base part is rubescent, denseer grass smell is arranged for suitable.Just rub back machine block-separating and sifting down, with three mesh sieves screening heat radiation, sieve tea down is that a base send fermentation, and compass screen surface base row is again rubbed again, rubs the back block-separating and sifting again, and the sieve end is No. two bases, and compass screen surface is that No. three bases send fermentation;
(3), fermentation: will knead leaf and be contained in the large bamboo or wicker basket that the back is tight a little, and cover wet cloth, and, improve the leaf temperature to keep the fermentated leaves water content with wet water logging.When temperature is low, large bamboo or wicker basket is moved to raising leaf temperature on the heating deterioration groove, promote the enzymolysis activation; Generally through 4.5 hours, do not have blue or green stink, send the fragrance of fragrance, 80% above bud-leaf is bronzing and gets final product;
(4), drying: drying is carried out at twice; Be for the first time " gross fire ": the baking temperature is 105 ℃, and leaf-spreading thickness is 2 centimetres, and the time is 12 minutes, and tea base water content is 21.5%, and spreading for cooling is about 30 minutes behind the following machine, and gross fire obstructs son and is difficult for degree of breaking into with holding tea spinosity feel; Be " foot fire " for the second time: general 90 ℃, leaf-spreading thickness is 2.5 centimetres, and the time is 12 minutes, and tea base water content is about 5.5%, and sufficient fiery tea firmly promptly has disconnected crisp sound with holding needle-holding hand, with referring to that pinching tea is powdered, obstructs sub-frangibility, has strong tea fragrant for spending; Spreading for cooling immediately behind the foot fire, vanning (bag) when making tea base temperature reduce to a little more than room temperature.
Embodiment three:
(1), wither: pluck Anji white tea tender shoots summer and autumn raw material (two leaves and a bud to a bud three leaves), be spread out on the withering trough bright leaf is thin equably, temperature is controlled at 289 ℃, wither 10 hours time, wither to food value of leaf softness, hand is pinched agglomerating, and the back leaf of loosing one's grip is difficult for bullet and looses, tender stem folding constantly, the leaf look becomes dark greenly by bud green, and the blade face tarnishes, no Jiao Bianjiao point phenomenon, and bright leaf green grass gas goes down, and exposes delicate fragrance and is advisable;
(2), knead: the blade kneading machine after will withering, knead about 90 minutes, divide secondary to carry out; Rub to bud-leaf and tightly be rolled into bar, do not have loose folding phenomenon; The hand-tight tea base of holding has tea juice outwards to overflow, and the back tea group of loosing one's grip is not loose, and tea base part is rubescent, denseer grass smell is arranged for suitable; Just rub back machine block-separating and sifting down, with three mesh sieves screening heat radiation, sieve tea down is that a base send fermentation, and compass screen surface base row is again rubbed again, rubs the back block-separating and sifting again, and the sieve end is No. two bases, and compass screen surface is that No. three bases send fermentation;
(3), fermentation: will knead leaf and be contained in the large bamboo or wicker basket that the back is tight a little, and cover wet cloth, and, improve the leaf temperature to keep the fermentated leaves water content with wet water logging; When temperature is low, large bamboo or wicker basket is moved to raising leaf temperature on the heating deterioration groove, promote the enzymolysis activation; Generally through 4 hours, do not have blue or green stink, send the fragrance of fragrance, 80% above bud-leaf is bronzing and gets final product;
(4), drying: drying is carried out at twice; Be for the first time " gross fire ": the baking temperature is 105 ℃, and leaf-spreading thickness is 1.75 centimetres, and the time is 16 minutes, and tea base water content is 18%, and spreading for cooling is about 30 minutes behind the following machine, and gross fire obstructs son and is difficult for degree of breaking into with holding tea spinosity feel; Be " foot fire " for the second time: general 95 ℃, leaf-spreading thickness is 2.25 centimetres, and the time is 16 minutes, and tea base water content is about 6%, and sufficient fiery tea firmly promptly has disconnected crisp sound with holding needle-holding hand, with referring to that pinching tea is powdered, obstructs sub-frangibility, has strong tea fragrant for spending.Spreading for cooling immediately behind the foot fire, vanning (bag) when making tea base temperature reduce to a little more than room temperature.
Claims (1)
1. processing method with making black tea from Anji white tea picked in summer and autumn, it is characterized in that: it comprises following procedure of processing:
(1), wither: pluck Anji white tea tender shoots summer and autumn raw material, be spread out on the withering trough bright leaf is thin equably, temperature is controlled at 28 ℃～30 ℃, wither 6 hours～10 hours time, wither to food value of leaf softness, hand is pinched agglomerating, and the back leaf of loosing one's grip is difficult for bullet and looses, tender stem folding constantly, the leaf look becomes dark greenly by bud green, and the blade face tarnishes, no Jiao Bianjiao point phenomenon, and bright leaf green grass gas goes down, and exposes delicate fragrance and is advisable;
(2), knead: the blade kneading machine after will withering, knead about 90 minutes, divide secondary to carry out; Rub to bud-leaf and tightly be rolled into bar, do not have loose folding phenomenon; The hand-tight tea base of holding has tea juice outwards to overflow, and the back tea group of loosing one's grip is not loose, and tea base part is rubescent, denseer grass smell is arranged for suitable; Just rub back machine block-separating and sifting down, with three mesh sieves screening heat radiation, sieve tea down is that a base send fermentation, and compass screen surface base row is again rubbed again, rubs the back block-separating and sifting again, and the sieve end is No. two bases, and compass screen surface is that No. three bases send fermentation;
(3), fermentation: will knead leaf and be contained in the large bamboo or wicker basket that the back is tight a little, and cover wet cloth, and, improve the leaf temperature to keep the fermentated leaves water content with wet water logging; When temperature is low, large bamboo or wicker basket is moved to raising leaf temperature on the heating deterioration groove, promote the enzymolysis activation; Generally through 4 hours～5 hours, do not have blue or green stink, send the fragrance of fragrance, 80% above bud-leaf is bronzing and gets final product;
(4), drying: drying is carried out at twice, be for the first time " gross fire ": the baking temperature is 105 ℃, leaf-spreading thickness is 1.5 centimetres～2 centimetres, time is 12 minutes～16 minutes, tea base water content is 18%～25%, spreading for cooling is about 30 minutes behind the following machine, and gross fire obstructs son and is difficult for degree of breaking into with holding tea spinosity feel; Be " foot fire " for the second time: general 90 ℃～95 ℃, leaf-spreading thickness is 2 centimetres～2.5 centimetres, time is 12 minutes～16 minutes, tea base water content is about 5%～6%, the fiery tea of foot firmly promptly has disconnected crisp sound, with referring to that pinching tea is powdered with holding needle-holding hand, obstruct sub-frangibility, have strong tea fragrant for spending.Spreading for cooling immediately behind the foot fire is cased when making tea base temperature reduce to a little more than room temperature.
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| CN101983572A (en) * | 2010-11-16 | 2011-03-09 | 集美大学 | Highly-flavor oolong production process |
| CN102113576A (en) * | 2011-03-10 | 2011-07-06 | 苏州市玉屏山生态园有限公司 | Production process of white tea |
| CN102228100A (en) * | 2011-08-04 | 2011-11-02 | 湖南农业大学 | Preparation method of rich-theaflavin black tea |
| CN102258090A (en) * | 2011-07-28 | 2011-11-30 | 朱安成 | Processing technique of summer-autumn tea |
| CN102657269A (en) * | 2012-06-04 | 2012-09-12 | 苏州市吴中区金庭镇天王坞茶果专业合作社 | Production process for Biluochun black tea |
| CN102687769A (en) * | 2012-06-18 | 2012-09-26 | 安徽省祁门县祁红茶业有限公司 | Primary making process of black tea |
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| CN103999959A (en) * | 2014-05-22 | 2014-08-27 | 南郑县汉山茶业有限公司 | Method for preparing black tea by taking summer tea and autumn tea as raw materials |
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| CN104757149A (en) * | 2015-03-26 | 2015-07-08 | 成都市碧涛茶业有限公司 | Preparation process for white tea |
| CN105053277A (en) * | 2015-07-15 | 2015-11-18 | 湖南隆平茶业高科技有限公司 | Technology for preparing black Fu brick tea by utilizing summer-autumn tea leaves |
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| CN106417681A (en) * | 2015-08-10 | 2017-02-22 | 湖北玉皇剑茶业有限公司 | Summer and autumn black tea production technology |
| CN106417692A (en) * | 2016-08-29 | 2017-02-22 | 王政委 | Processing method for black tea |
| CN110214827A (en) * | 2019-06-25 | 2019-09-10 | 福建省蓝湖食品有限公司 | A kind of white tea technique that three-stage partial pressure is rubbed |
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2009
- 2009-09-28 CN CN200910233301A patent/CN101690530A/en active Pending
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| CN101983572B (en) * | 2010-11-16 | 2013-03-13 | 集美大学 | Highly-flavor oolong production process |
| CN101983572A (en) * | 2010-11-16 | 2011-03-09 | 集美大学 | Highly-flavor oolong production process |
| CN102113576A (en) * | 2011-03-10 | 2011-07-06 | 苏州市玉屏山生态园有限公司 | Production process of white tea |
| CN102113576B (en) * | 2011-03-10 | 2013-05-15 | 苏州市玉屏山生态园有限公司 | Production process of white tea |
| CN102258090A (en) * | 2011-07-28 | 2011-11-30 | 朱安成 | Processing technique of summer-autumn tea |
| CN102228100A (en) * | 2011-08-04 | 2011-11-02 | 湖南农业大学 | Preparation method of rich-theaflavin black tea |
| CN102657269A (en) * | 2012-06-04 | 2012-09-12 | 苏州市吴中区金庭镇天王坞茶果专业合作社 | Production process for Biluochun black tea |
| CN102657269B (en) * | 2012-06-04 | 2013-10-09 | 苏州市吴中区金庭镇天王坞茶果专业合作社 | Production process for Biluochun black tea |
| CN102687769A (en) * | 2012-06-18 | 2012-09-26 | 安徽省祁门县祁红茶业有限公司 | Primary making process of black tea |
| CN103005029A (en) * | 2013-01-11 | 2013-04-03 | 日照盛发农业科技有限公司 | Technology for processing spherical black tea |
| CN103005029B (en) * | 2013-01-11 | 2014-01-08 | 日照盛发农业科技有限公司 | Technology for processing spherical black tea |
| CN103431078B (en) * | 2013-06-19 | 2015-09-02 | 句容市蓝天茶叶专业合作社 | A kind of processing technology of fragrant black tea |
| CN103431078A (en) * | 2013-06-19 | 2013-12-11 | 句容市蓝天茶叶专业合作社 | Flower fragrance type black tea processing technology |
| CN103315076A (en) * | 2013-06-25 | 2013-09-25 | 浙江永金茶业有限公司 | Processing method for manufacturing black tea by using prostheca No.1 white tea |
| CN103478302A (en) * | 2013-08-28 | 2014-01-01 | 廖春銮 | Production method for wild ampelgrossedentata white tea and product thereof |
| CN103749755A (en) * | 2014-01-24 | 2014-04-30 | 浙江安吉宋茗白茶有限公司 | Method for preparing congou black tea from anji white tea |
| CN103999959A (en) * | 2014-05-22 | 2014-08-27 | 南郑县汉山茶业有限公司 | Method for preparing black tea by taking summer tea and autumn tea as raw materials |
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| CN104757149A (en) * | 2015-03-26 | 2015-07-08 | 成都市碧涛茶业有限公司 | Preparation process for white tea |
| CN105053277A (en) * | 2015-07-15 | 2015-11-18 | 湖南隆平茶业高科技有限公司 | Technology for preparing black Fu brick tea by utilizing summer-autumn tea leaves |
| CN106417681A (en) * | 2015-08-10 | 2017-02-22 | 湖北玉皇剑茶业有限公司 | Summer and autumn black tea production technology |
| CN105379864A (en) * | 2015-11-18 | 2016-03-09 | 贵州怡壶春生态茶业有限公司 | White tea and tea cake processing method thereof |
| CN106417692A (en) * | 2016-08-29 | 2017-02-22 | 王政委 | Processing method for black tea |
| CN110214827A (en) * | 2019-06-25 | 2019-09-10 | 福建省蓝湖食品有限公司 | A kind of white tea technique that three-stage partial pressure is rubbed |
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Application publication date: 20100407 |