CN102919408A - Making method of fragrant and mellow black tea - Google Patents
Making method of fragrant and mellow black tea Download PDFInfo
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Abstract
The invention relates to a processing method of tea, in particular to a making method of fragrant and mellow black tea. The fragrant and mellows black tea is made by taking one bud and three or four fresh leaves of high fragrance type tea tree variety as raw materials through methods of fresh leaf picking, sun withering, green-making, rolling, fermenting, primary drying, kneading and shaping, secondary drying, stalk separation, matching, baking and the like. Compared with the prior art, the method is combined with the technologies such as green-making, shaping, fragrance extraction of Oolong tea and rolling and fermenting of black tea; the product has the characteristics of natural flowery odor of Oolong tea and mellow and delicious flavor of black tea; the making method solves the problems that one bud and three or four fresh leaves are not processed or only processed into medium or low grade tea products, and efficiently relieves the existing problems that congou black tea and Oolong tea are difficult to collect and process, summer tea is comprehensively utilized and the like; and therefore, the tea class is enriched, and the income of tea peasants is increased.
Description
Technical field
The present invention relates to the processing method of tealeaves, particularly a kind of preparation method of flowery odour alcohol type black tea.
Background technology
In recent years, high-perfume type new tea kind gold kwan-yin, yellow kwan-yin etc. are spread at home, these high-perfume type tea tree breeds take oolong varieties as the parent, adopt the breeding by crossing seed selection to form.Because it is high that the processing oolong tea requires bright leaf, the normally medium and small face of opening, the tea making time is short, and current oolong tea production and processing is subjected to harsh weather, gather and process peak etc. affects day by day obviously, and the tea district has nearly 1/3 bright leaf can't pluck because of above-mentioned reason now wastes.
Along with the mass selling of the famous brand name black tea such as " smooth ocean time ", " Lapsang souchong ", " Xinyang is red ", the black tea consumption agitation of whole nation formation, the black tea price climbs up and up, and the black tea sales volume sharply increases.The work flow of traditional congou tea is leaf picking, wither, knead, ferment, just dry by the fire, dry by the fire again, choose pick, assorted, the operation such as cure, its standard-required to bright leaf is very high, requirement is the fresh leaf of simple bud, a bud one or two leaves, the time of gathering and processing is short; And the time of gathering and processing of the raw material of the bright leaf of a bud three, four leaves is long, and it is high that bright leaf contains the essential oil total amount, but traditional black tea is kneaded operation to its Shape Modelling difficulty, and withering is difficult for its fragrance of processing.
Summary of the invention
For solving above technical problem, the invention provides the preparation method of the flowery odour alcohol type black tea of a kind of natural flower aroma with oolong tea and the bright pure tasty and refreshing feature of black tea.
The technical scheme that the present invention takes is as follows:
A kind of preparation method of flowery odour alcohol type black tea, it is take high-perfume type tea tree breed one bud three, the bright leaf of four leaves as raw material, through leaf picking, shine blue or green, do green grass or young crops, knead, ferment, just baking, rolling moulding, dry by the fire again, choose pick, assorted, the method such as cure is made, the operation of withering that is about to black tea replaces with the solarization green grass or young crops of oolong tea and does young worker's order, improve aromatic substance, after just baking, increase rolling moulding operation, solve a bud three, the thick loose problem of four leaf fresh leaf profiles.
Specifically may further comprise the steps:
(1) 1 bud, 3 leaves of harvesting high-perfume type tea tree breed～tender tip of 4 leaves.
(2) bright leaf evenly thin being spread out on the solarization black cloth that facility shines blue or green shine green grass or young crops, stand leaf amount is 1kg/m
2, shine green grass or young crops and last 10min～20min, shine and carry out 1～2 time in the middle of the blue or green process and stir, make and shine blue or green degree uniformity.Wait shining in leafiness weight-loss ratio 5%～7% rear handle does between green grass or young crops, evenly spread and cool blue or green 0.5h～1.5h after the scarifying heat radiation.
(3) moving into environment temperature through the solarization leafiness of step (2) gained is controlled at 18 ℃～22 ℃, relative humidity 65%～80% air-conditioning and does green grass or young crops in doing between green grass or young crops.Do and shook green grass or young crops, cool blue or green 2 procedures in blue or green minute, hocket, the every cage mounted leafiness of vibration machine amount is 1/2 of cylinder volume, rotating speed 10r/min, and first shakes 3min～5min, shakes out light " blue or green gas ", and shining leafiness behind the lower machine is 1kg/m by stand leaf amount
2Spread on the water sieve and insert on the frame that withers cool blue or greenly, shake again cool blue or green 1.5h～2.0h after waiting the blue or green gas of leafiness to move back to the greatest extent; Second shakes 5min～8min, shakes out stimulation and dense " blue or green gas ", and shining leafiness behind the lower machine is 0.5kg/m by stand leaf amount
2Spread on the water sieve and insert on the frame that withers cool blue or green, cool blue or green move back to the leaf look lightly be light green color, tea perfume (or spice) appears, the stem arteries and veins dehydration soft not frangibility of withering, hand is pinched blade soft feeling, nothing friction sound, hold agglomerating loose one's grip and can bullet loose, cool blue or green time 10.0～12.0h does leafiness moisture content 60%～62%.
(4) leafiness of doing through step (3) gained places in the kneading machine and kneads, throw leaf amount 23 kg～24 kg, knead time-temperature 60min～70min, front 30min adopts not pressurize and kneads, then cover thickness and pressurize gradually to rub every 5min pressurization degree, last pine is pressed machine block-separating and sifting under the 10min, kneads appropriate General Requirements cell-damaging rate and reaches more than 85%, and the blade rolled twig rate is more than 90%, the bar tighting volume, tea juice is fully excessive, adheres to leaf surface, and the leaf yellowing is kneaded in the part.
(5) leaf of kneading through step (4) gained evenly spreads in fermentation basket, do not press, leaf-spreading thickness is 10 ㎝, enter the fermenting cellar fermentation by batch making a record card, 30 ℃～32 ℃ of fermenting cellar temperature, relative temperature is fermented to the blue or green gas disappearance of fermentated leaves, dense flowers and fruits perfume, 75% general red the getting final product of fermentated leaves, fermentation time 2.5 h～3.5 h is arranged more than 95%.
(6) placing temperature by 1cm～2cm leaf-spreading thickness through the fermentated leaves of step (5) gained is flash baking 15 min～30 min in 130 ℃～150 ℃ the dryer, dries by the fire to touch slightly to hand that spinosity sense, moisture content about 30% can descend machine.
(7) after the first baking leaf of step (6) gained eases back, take by weighing 6 kg～8kg and place in the rolling cloth, in oolong tea speed chartered plane, dismiss behind hard-pressed bale 1 time and 10 min that finalize the design.
(8) placing temperature by 1cm～2cm leaf-spreading thickness through the rolling leaf of step (7) gained is oven dry 100 min～120 min in 80 ℃～90 ℃ the electric rotary baker, dries by the fire to wipe to hand that to rub tealeaves with the hands powdered to sop up liquid, and moisture content 5～6% can descend machine.
(9) remove wax leaf, red, stalk, not slivering tea, powder and non-teas field trash through the tealeaves of step (8) gained.
(10) assorted by profile, principle that color and luster is close with wool fabric through the tealeaves of the different batches of step (9) gained.
(11) placing temperature by 1cm～2cm leaf-spreading thickness through the assorted tea of step (10) gained is to cure 150 min～200 min in 80 ℃～90 ℃ the electric rotary baker, cure to blue or green gas disappear, the fragrance of a flower is obvious, can obtain finished product.
The present invention utilizes the bright leaf of high-perfume type new tea kind, adopts Oolong Tea technique and the process technology that congou tea technique combines, and develops natural flower aroma with oolong tea and the product of the pure tasty and refreshing feature of black tea aquatic foods.Sturdy, the consolidation of product design, color and luster is ruddy, the fragrance of a flower is high and long, the mellow tasty and refreshing soup look of flavour orange red bright, root of Ford Metalleaf is bright neat and well spaced.Because of its double the north of Fujian Province oolong tea profile, the fragrance of a flower of the south of Fujian Province oolong tea and the flavour of congou tea, both had the effect that heat-clearing is quenched one's thirst, have again the effectiveness of appreciation, look good, smell good and taste good, will satisfy consumers in general's health and spiritual needs.
The present invention compared with prior art, what merged oolong tea does the kneading of green grass or young crops, moulding, Titian and black tea, fermentation technique, the bright pure tasty and refreshing feature of the natural flower aroma of product tool oolong tea and black tea, solved a bud three, four leaf fresh leafs are not processed or only in the processing, low-grade tea product, effectively alleviate current congou tea, oolong tea and gather and process the problems such as difficulty and summer heat tea comprehensive utilization, enrich the tealeaves category, improve tea grower's income.
The specific embodiment
Embodiment 1
A kind of preparation method of flowery odour alcohol type black tea, it is take golden kwan-yin one bud three, the bright leaf of four leaves as raw material, through leaf picking, shine blue or green, do green grass or young crops, knead, ferment, just baking, rolling moulding, dry by the fire again, choose pick, assorted, the method such as cure is made, and it is characterized in that comprising the following methods step:
(1) leaf picking: 1 bud, 3 leaves of the harvesting high-perfume type tea tree breed～tender tip of 4 leaves, pluck the period and be the morning 9 of sunny weather up at 4 o'clock in afternoon, bright leaf after 2.0h will pluck is transported the workshop back with ventilative bamboo basket, and in time heat radiation keeps bright leaf neat and well spaced, fresh.
(2) shine blue or green: through the bright leaf of step (1) gained evenly thin being spread out on the solarization black cloth that facility shines blue or green shine green grass or young crops, stand leaf amount is 1kg/m
2, shine green grass or young crops and last 10min～20min, shine and carry out 1～2 time in the middle of the blue or green process and stir, make and shine blue or green degree uniformity.Wait shining in leafiness weight-loss ratio 5%～7% rear handle does between green grass or young crops, evenly spread and cool blue or green 0.5h～1.5h after the scarifying heat radiation.
(3) air-conditioning is done green grass or young crops: move into environment temperature through the solarization leafiness of step (2) gained and be controlled at 18 ℃～22 ℃, relative humidity 65%～80% air-conditioning and do green grass or young crops in doing between green grass or young crops.Do and shook green grass or young crops, cool blue or green 2 procedures in blue or green minute, hocket, the every cage mounted leafiness of vibration machine amount is 1/2 of cylinder volume, rotating speed 10r/min, and first shakes 3min～5min, shakes out light " blue or green gas ", and shining leafiness behind the lower machine is 1kg/m by stand leaf amount
2Spread on the water sieve and insert on the frame that withers cool blue or greenly, shake again cool blue or green 1.5h～2.0h after waiting the blue or green gas of leafiness to move back to the greatest extent; Second shakes 5min～8min, shakes out stimulation and dense " blue or green gas ", and shining leafiness behind the lower machine is 0.5kg/m by stand leaf amount
2Spread on the water sieve and insert on the frame that withers cool blue or green, cool blue or green move back to the leaf look lightly be light green color, tea perfume (or spice) appears, the stem arteries and veins dehydration soft not frangibility of withering, hand is pinched blade soft feeling, nothing friction sound, hold agglomerating loose one's grip and can bullet loose, cool blue or green time 10.0～12.0h does leafiness moisture content 60%～62%.
(4) knead: the leafiness of doing through step (3) gained places in the 55 type kneading machines and kneads, throw leaf amount 23 kg～24 kg, knead time-temperature 60min～70min, front 30min adopts not pressurize and kneads, then cover thickness and pressurize gradually to rub every 5min pressurization degree, last pine is pressed machine block-separating and sifting under the 10min, kneads appropriate General Requirements cell-damaging rate and reaches more than 85%, and the blade rolled twig rate is more than 90%, the bar tighting volume, tea juice is fully excessive, adheres to leaf surface, and the leaf yellowing is kneaded in the part.
(5) fermentation: the leaf of kneading through step (4) gained evenly spreads in fermentation basket, do not press, leaf-spreading thickness is 10 ㎝, enter the fermenting cellar fermentation by batch making a record card, 30 ℃～32 ℃ of fermenting cellar temperature, relative temperature is fermented to the blue or green gas disappearance of fermentated leaves, dense flowers and fruits perfume, 75% general red the getting final product of fermentated leaves, fermentation time 2.5 h～3.5 h is arranged more than 95%.
(6) just baking: placing temperature by 1cm～2cm leaf-spreading thickness through the fermentated leaves of step (5) gained is flash baking 15 min～30 min in 130 ℃～150 ℃ the dryer, dries by the fire to touch slightly to hand that spinosity sense, moisture content about 30% can descend machine.
(7) rolling moulding: after the first baking leaf of step (6) gained eases back, take by weighing 6 kg～8kg and place in the rolling cloth, in oolong tea speed chartered plane, dismiss behind hard-pressed bale 1 time and 10 min that finalize the design.
(8) multiple baking: placing temperature by 1cm～2cm leaf-spreading thickness through the rolling leaf of step (7) gained is oven dry 100 min～120 min in 80 ℃～90 ℃ the electric rotary baker, dries by the fire to wipe to hand that to rub tealeaves with the hands powdered to sop up liquid, and moisture content 5～6% can descend machine.
(9) remove wax leaf, red, stalk, not slivering tea, powder and non-teas field trash through the tealeaves of step (8) gained.
(10) assorted by profile, principle that color and luster is close with wool fabric through the tealeaves of the different batches of step (9) gained.
(11) placing temperature by 1cm～2cm leaf-spreading thickness through the assorted tea of step (10) gained is to cure 150 min～200 min in 80 ℃～90 ℃ the electric rotary baker, cure to blue or green gas disappear, the fragrance of a flower is obvious, can obtain finished product.The bright pure tasty and refreshing feature of the natural flower aroma of product tool oolong tea and black tea.
?
Claims (2)
1. the preparation method of flowery odour alcohol type black tea, it is characterized in that: take the bright leaf of high-perfume type tea tree breed one bud three, four leaves as raw material, preparation method comprise through leaf picking, shine blue or green, do green grass or young crops, knead, ferment, just baking, rolling moulding, dry by the fire again, choose pick, assorted, cure.
2. the preparation method of flowery odour according to claim 1 alcohol type black tea, it is characterized in that: described preparation method specifically may further comprise the steps:
(1) leaf picking: 1 bud, 3 leaves of the harvesting high-perfume type tea tree breed～tender tip of 4 leaves;
(2) shine blue or green: with bright leaf evenly thin being spread out on the solarization black cloth that facility shines blue or green shine green grass or young crops, stand leaf amount is 1kg/m
2, shine green grass or young crops and last 10min～20min, shine and carry out 1～2 time in the middle of the blue or green process and stir, make and shine blue or green degree uniformity, wait shining in leafiness weight-loss ratio 5%～7% rear handle does between green grass or young crops, evenly spread and cool blue or green 0.5h～1.5h after the scarifying heat radiation;
(3) do green grass or young crops: move into environment temperature through the solarization leafiness of step (2) gained and be controlled at 18 ℃～22 ℃, relative humidity 65%～80% air-conditioning and do green grass or young crops in doing between green grass or young crops; Do and shook green grass or young crops, cool blue or green 2 procedures in blue or green minute, hocket, the every cage mounted leafiness of vibration machine amount is 1/2 of cylinder volume, rotating speed 10r/min, and first shakes 3min～5min, shakes out light " blue or green gas ", and shining leafiness behind the lower machine is 1kg/m by stand leaf amount
2Spread on the water sieve and insert on the frame that withers cool blue or greenly, shake again cool blue or green 1.5h～2.0h after waiting the blue or green gas of leafiness to move back to the greatest extent; Second shakes 5min～8min, shakes out stimulation and dense " blue or green gas ", and shining leafiness behind the lower machine is 0.5kg/m by stand leaf amount
2Spread on the water sieve and insert on the frame that withers cool blue or green, cool blue or green move back to the leaf look lightly be light green color, tea perfume (or spice) appears, the stem arteries and veins dehydration soft not frangibility of withering, hand is pinched blade soft feeling, nothing friction sound, hold agglomerating loose one's grip and can bullet loose, cool blue or green time 10.0～12.0h does leafiness moisture content 60%～62%;
(4) knead: the leafiness of doing through step (3) gained places in the 55 type kneading machines and kneads, throw leaf amount 23 kg～24 kg, knead time-temperature 60min～70min, front 30min adopts not pressurize and kneads, then cover thickness and pressurize gradually to rub every 5min pressurization degree, last pine is pressed machine block-separating and sifting under the 10min, kneads appropriate General Requirements cell-damaging rate and reaches more than 85%, and the blade rolled twig rate is more than 90%, the bar tighting volume, tea juice is fully excessive, adheres to leaf surface, and the leaf yellowing is kneaded in the part;
(5) fermentation: the leaf of kneading through step (4) gained evenly spreads in fermentation basket, do not press, leaf-spreading thickness is 10 ㎝, enter the fermenting cellar fermentation by batch making a record card, 30 ℃～32 ℃ of fermenting cellar temperature, relative temperature is fermented to the blue or green gas disappearance of fermentated leaves, dense flowers and fruits perfume, 75% general red the getting final product of fermentated leaves, fermentation time 2.5 h～3.5 h is arranged more than 95%;
(6) just baking: placing temperature by 1cm～2cm leaf-spreading thickness through the fermentated leaves of step (5) gained is flash baking 15 min～30 min in 130 ℃～150 ℃ the dryer, dries by the fire to touch slightly to hand that spinosity sense, moisture content about 30% can descend machine;
(7) rolling moulding: after the first baking leaf of step (6) gained eases back, take by weighing 6 kg～8kg and place in the rolling cloth, in oolong tea speed chartered plane, dismiss behind hard-pressed bale 1 time and 10 min that finalize the design;
(8) multiple baking: placing temperature by 1cm～2cm leaf-spreading thickness through the rolling leaf of step (7) gained is oven dry 100 min～120 min in 80 ℃～90 ℃ the electric rotary baker, dries by the fire to wipe to hand that to rub tealeaves with the hands powdered to sop up liquid, and moisture content 5～6% can descend machine;
(9) choose and pick: remove wax leaf, red, stalk, not slivering tea, powder and non-teas field trash through the tealeaves of step (8) gained;
(10) assorted: assorted by profile, principle that color and luster is close with wool fabric through the tealeaves of step (9) gained;
(11) cure: placing temperature by 1cm～2cm leaf-spreading thickness through the assorted tea of step (10) gained is to cure 150 min～200 min in 80 ℃～90 ℃ the electric rotary baker, cure to blue or green gas disappear, the fragrance of a flower is obvious, can obtain finished product.
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