CN102326635A - Technology for processing Gui hot No.2 black tea - Google Patents
Technology for processing Gui hot No.2 black tea Download PDFInfo
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- CN102326635A CN102326635A CN201110327784A CN201110327784A CN102326635A CN 102326635 A CN102326635 A CN 102326635A CN 201110327784 A CN201110327784 A CN 201110327784A CN 201110327784 A CN201110327784 A CN 201110327784A CN 102326635 A CN102326635 A CN 102326635A
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Abstract
The invention discloses a technology for processing Gui hot No.2 black tea. Good quality of the black tea is ensured by four key steps; the fresh leaf raw material determines the quality of the tea, so fresh leaves are purchased strictly according to the standard of one bud and one leaf; appropriate temperature and humidity are very important for the withering and dehydrating processes; for obtaining good tea quality, the tea leaves are withered and dehydrated in a room at the temperature of 22 to 25 DEG C and with relative humidity of 70 to 75 percent, and the withering and dehydrating processes need to be mastered carefully; attractive appearance is one of factors of high-quality tea, and the temperature is strictly controlled at 35 to 45 DEG C during shaping, so that the Gui hot No.2 black tea is shaped straight and upright; and the Gui hot No.2 black tea has special fragrance, and the emission of the fragrance of the black tea has extremely high requirements for fragrance extracting temperature (100 to 110 DEG C) and water content (6+/-0.5 percent) of the tea leaves. The processed Gui hot No.2 black tea has straight and upright shape, developed leaves, red and bright color, mellow taste, lasting fragrance and uniform and strong leaves.
Description
Technical field
The present invention relates to processing field of tea leaves, No. 2 black tea processing technologys of especially a kind of osmanthus heat.
Background technology
Osmanthus heat is the new tea kind of applicant's seed selection No. 2, obtains Guangxi Zhuang Autonomous Region seed master station kind and registers [the new varieties registration number: (tea) is stepped on No. 2006010 in (osmanthus)] in 2006.The pekoe tea raising the output 42.9% of reaching the clouds of No. 2 national breedings of ratio of osmanthus heat, have germinate early, educate that the bud ability is strong, the bud head is stout and strong, fine hair specially manyly, special shows milli, fit that the property made is wide, amino acid content is high, dried tea superior quality characteristics.Yet, also do not form the perfect No. 2 black tea processing technologys of osmanthus heat of a cover at present, so that so good tea tree breed can't be introduced widely in time to the market, liking the tea personage for vast happiness tea provides high-quality black tea.
Summary of the invention
The technical problem that the present invention will solve provides No. 2 black tea processing technologys of a kind of osmanthus heat.
Adopt following technical scheme for solving the problems of the technologies described above the present invention: No. 2 black tea processing technologys of osmanthus heat, this processing technology mainly may further comprise the steps:
< 1>to gather and pluck No. 2 fresh leaves of tea plant of a bud one Ye Gui a, famous physician of the Qing Dynasty heat be raw material to raw material;
< 2>dehydration of withering evenly the stand is placed on the raw material of step < 1>on the dustpan, places the wither indoors dehydration of 22～25 ℃ of temperature, relative humidity 70～75%, and unavailable handspring is moving in the dehydration process that withers;
< 3>knead < 4>deblock < 5>fermentation
< 6>do raw material that type ferments step < 5>and put into the carding machine groove and manage bar, temperature is controlled at 35～45 ℃;
< 7>baking just
< 8>after Titian is treated the tealeaves moisture redistribution evenly after step < 7>is handled, use perfuming machine for tea in 100～110 ℃ of Titian tealeaves again, the tealeaves water content is controlled at 6 ± 0.5%.
Wither degree to the food value of leaf of dehydration of step < 2>is soft, frangible not, and hand is pinched blade has soft feeling, and it is agglomerating to hold leaf tight in one's hands, and the back of loosing one's grip is loose slowly, and leaf surface gloss disappears, and the leaf look dark green, appears delicate fragrance; Wither dehydration degree to 35～40% of dehydration of step < 2 >.
Step < 6>is done the straight and upright moulding of type to tealeaves.
It is that the wither raw material of dehydration of step < 2>is put into kneading machine and kneaded 90～110 minutes that step < 3>is kneaded, and fully rubs out to tea juice and invests the leaf table, and the tea bar is toughness slightly; It is to deblock after the raw material that step < 3>is kneaded is taken out that step < 4>is deblocked; Step < 5>fermentation is the raw material that step < 4>is deblocked to be put into bamboo basket fermented 5 hours, ferments to the disappearance of green grass gas, leaf look reddish yellow, distributes strong milli perfume; Step < 7>baking just is to put the raw material that step < 6>is done behind the type into dryer, 80 ± 5 ℃ down baking do to seventy percent, cool off under the natural conditions.
This processing technology is further comprising the steps of: < 9>packing, warehouse-in.
To the characteristics of No. 2, osmanthus heat, the inventor has proposed the perfect No. 2 black tea processing technologys of osmanthus heat of a cover, and wherein four road committed steps have guaranteed the fine quality of No. 2 black tea of osmanthus heat:
< 1>the raw material fresh leaf of gathering is the basis of decision tea leaf quality, so should be in strict accordance with a bud one leaf standard during bright leaf in purchase;
< 2>the wither suitable temperature of dehydration, humidity is very important to the dehydration process that withers, and for obtaining preferable tea leaf quality, should place the wither indoors dehydration of 22～25 ℃ of temperature, relative humidity 70～75%, and the degree of the dehydration of withering is also needed to grasp meticulously;
< 3>doing type profile attractive in appearance is one of key element of high-quality tealeaves, wants strict control temperature at 35～45 ℃ when making type, makes No. 2 straight and upright moulding of black tea of osmanthus heat;
< 4>heat No. 2 black tea in Titian osmanthus have the fragrant milli perfume of special tea, but appearing of its fragrance requires high to Titian temperature (100～110 ℃) and tealeaves water content (6 ± 0.5%).
Use that osmanthus No. 2 black tea profiles of heat that the present invention processes are straight and upright, the gold milli appears, the soup look red gorgeous bright, flavour is mellow, neat and well spaced stout and strong at the bottom of fragrant lasting, the leaf of milli.
Description of drawings
Fig. 1 is the flow chart of No. 2 black tea processing technologys of osmanthus heat of the present invention.
Specify technological process of the present invention shown in Figure 1 below in conjunction with embodiment.
The specific embodiment
Embodiment 1
< 1>to gather and pluck No. 2 fresh leaves of tea plant of a bud one Ye Gui a, famous physician of the Qing Dynasty heat be raw material to raw material;
< 2>dehydration of withering evenly the stand is placed on the raw material of step < 1>on the dustpan, places the wither indoors dehydration of 22 ℃ of temperature, relative humidity 75%, and unavailable handspring is moving in the dehydration process that withers; Degree to the food value of leaf of dehydration of withering is soft, frangible not, and hand is pinched blade has soft feeling; It is agglomerating to hold leaf tight in one's hands, and the back of loosing one's grip is loose slowly, and leaf surface gloss disappears; The leaf look dark green, appears delicate fragrance, the dehydration degree to 35% of the dehydration of withering;
< 3>knead the wither raw material of dehydration of step < 2>is put into kneading machine and kneaded 100 minutes, unavailable hand extruding is fully rubbed out to tea juice and to be invested the leaf table, and the tea bar is toughness slightly, and is complete to guarantee the tea bar, can go out rub barrel after reaching standard;
< 4>deblock and deblock after raw material that step < 3>is kneaded takes out;
< 5>fermentation raw material that step < 4>is deblocked is put into bamboo basket and was fermented 5 hours, ferments to disappearances of green grass gas, leaf look reddish yellow, distributes strong milli perfume; (temperature, humidity and time are the key factors of fermentation, and the Polyphenols oxidation is at first carried out under the promotion of enzyme in the sweat, and the progress of the power of enzymatic activity and fermentation and external condition such as temperature, relative humidity are closely related.)
< 6>do raw material that type ferments step < 5>and put into the carding machine groove and manage the straight and upright moulding of bar to tealeaves, throw the leaf amount is 0.6kg at every turn, and temperature is controlled at 35 ℃;
< 7>the raw material that step < 6>is done behind the type of baking is just put dryer into, 80 ± 5 ℃ down baking do to seventy percent, cool off under the natural conditions;
< 8>after Titian is treated the tealeaves moisture redistribution evenly after step < 7>is handled, use perfuming machine for tea in 110 ℃ of Titian tealeaves again, the tealeaves water content is controlled at 6 ± 0.5%, and it is last to treat that hand is pinched tealeaves one-tenth, and the distinctive tea perfume of No. 2 gold millis of osmanthus heat perfume (or spice) in the least promptly appears.
< 9>packing, warehouse-in.
Heat No. 2 black tea profiles in product osmanthus are straight and upright, the gold milli appears, the soup look red gorgeous bright, flavour is mellow, neat and well spaced stout and strong at the bottom of fragrant lasting, the leaf of milli.
Embodiment 2
Wither 25 ℃ of temperature, relative humidity 70%, the dehydration degree to 40% of dehydration; Kneaded 110 minutes; The type temperature of doing is controlled at 45 ℃; 105 ℃ of Titian temperature; Other are basically with embodiment 1.
Heat No. 2 black tea profiles in product osmanthus are straight and upright, the gold milli appears, the soup look red gorgeous bright, flavour is mellow, neat and well spaced stout and strong at the bottom of fragrant lasting, the leaf of milli.
Embodiment 3
Wither 24 ℃ of temperature, relative humidity 73%, the dehydration degree to 37% of dehydration; Kneaded 90 minutes; The type temperature of doing is controlled at 40 ℃; 100 ℃ of Titian temperature; Other are basically with embodiment 1.
Heat No. 2 black tea profiles in product osmanthus are straight and upright, the gold milli appears, the soup look red gorgeous bright, flavour is mellow, neat and well spaced stout and strong at the bottom of fragrant lasting, the leaf of milli.
Claims (5)
1. No. 2 black tea processing technologys of osmanthus heat is characterized in that this processing technology mainly may further comprise the steps:
< 1>to gather and pluck No. 2 fresh leaves of tea plant of a bud one Ye Gui a, famous physician of the Qing Dynasty heat be raw material to raw material;
< 2>dehydration of withering evenly the stand is placed on the raw material of step < 1>on the dustpan, places the wither indoors dehydration of 22～25 ℃ of temperature, relative humidity 70～75%, and unavailable handspring is moving in the dehydration process that withers;
< 3>knead < 4>deblock < 5>fermentation
< 6>do raw material that type ferments step < 5>and put into the carding machine groove and manage bar, temperature is controlled at 35～45 ℃;
< 7>baking just
< 8>after Titian is treated the tealeaves moisture redistribution evenly after step < 7>is handled, use perfuming machine for tea in 100～110 ℃ of Titian tealeaves again, the tealeaves water content is controlled at 6 ± 0.5%.
2. heat No. 2 black tea processing technologys in osmanthus according to claim 1 is characterized in that: wither degree to the food value of leaf of dehydration of said step < 2>is soft, not frangible; Hand is pinched blade has soft feeling; It is agglomerating to hold leaf tight in one's hands, and the back of loosing one's grip is loose slowly, and leaf surface gloss disappears; The leaf look dark green, appears delicate fragrance; Wither dehydration degree to 35～40% of dehydration of said step < 2 >.
3. No. 2 black tea processing technologys of osmanthus heat according to claim 2, it is characterized in that: said step < 6>is done the straight and upright moulding of type to tealeaves.
4. heat No. 2 black tea processing technologys in osmanthus according to claim 3 is characterized in that: it is that the wither raw material of dehydration of step < 2>is put into kneading machine and kneaded 90～110 minutes that said step < 3>is kneaded, and fully rubs out to tea juice and invests the leaf table, and the tea bar is toughness slightly; It is to deblock after the raw material that step < 3>is kneaded is taken out that said step < 4>is deblocked; Said step < 5>fermentation is the raw material that step < 4>is deblocked to be put into bamboo basket fermented 5 hours, ferments to the disappearance of green grass gas, leaf look reddish yellow, distributes strong milli perfume; Said step < 7>baking just is to put the raw material that step < 6>is done behind the type into dryer, 80 ± 5 ℃ down baking do to seventy percent, cool off under the natural conditions.
5. No. 2 black tea processing technologys of osmanthus heat according to claim 4 is characterized in that this processing technology is further comprising the steps of: < 9>packing, warehouse-in.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613323A (en) * | 2012-04-06 | 2012-08-01 | 广西亚热带作物研究所试验站 | Guire No.1 black tea processing technology |
| CN103918816A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Tianzhu black tea processing technology |
| CN105941685A (en) * | 2016-05-09 | 2016-09-21 | 贵州凤冈县北纬二十七度生态黄茶有限公司 | Processing technology of 'phoenix-shaped' black tea |
| CN106135499A (en) * | 2015-03-31 | 2016-11-23 | 安徽石台县西黄山茶叶实业有限公司 | A kind of black tea preparation method |
| CN106234657A (en) * | 2016-08-23 | 2016-12-21 | 云南滇红集团股份有限公司 | In the least odor type bud soul black tea manufacture method and milli odor type bud soul black tea |
| CN108634029A (en) * | 2018-05-14 | 2018-10-12 | 广西南亚热带农业科学研究所 | A kind of processing method of hot No. 2 black teas in osmanthus |
| CN109924282A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of preparation method of black tea |
| CN110122611A (en) * | 2019-07-02 | 2019-08-16 | 广西南亚热带农业科学研究所 | A kind of processing method being freeze-dried black tea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613323A (en) * | 2012-04-06 | 2012-08-01 | 广西亚热带作物研究所试验站 | Guire No.1 black tea processing technology |
| CN103918816A (en) * | 2014-03-18 | 2014-07-16 | 安徽天方茶业（集团）有限公司 | Tianzhu black tea processing technology |
| CN106135499A (en) * | 2015-03-31 | 2016-11-23 | 安徽石台县西黄山茶叶实业有限公司 | A kind of black tea preparation method |
| CN105941685A (en) * | 2016-05-09 | 2016-09-21 | 贵州凤冈县北纬二十七度生态黄茶有限公司 | Processing technology of 'phoenix-shaped' black tea |
| CN106234657A (en) * | 2016-08-23 | 2016-12-21 | 云南滇红集团股份有限公司 | In the least odor type bud soul black tea manufacture method and milli odor type bud soul black tea |
| CN109924282A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of preparation method of black tea |
| CN108634029A (en) * | 2018-05-14 | 2018-10-12 | 广西南亚热带农业科学研究所 | A kind of processing method of hot No. 2 black teas in osmanthus |
| CN110122611A (en) * | 2019-07-02 | 2019-08-16 | 广西南亚热带农业科学研究所 | A kind of processing method being freeze-dried black tea |
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Application publication date: 20120125 |