CN102986933A - Manufacturing method of black tea - Google Patents
Manufacturing method of black tea Download PDFInfo
- Publication number
- CN102986933A CN102986933A CN2012105289076A CN201210528907A CN102986933A CN 102986933 A CN102986933 A CN 102986933A CN 2012105289076 A CN2012105289076 A CN 2012105289076A CN 201210528907 A CN201210528907 A CN 201210528907A CN 102986933 A CN102986933 A CN 102986933A
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- Prior art keywords
- procedure
- tea
- black tea
- pile fermentation
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 26
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 19
- 235000020279 black tea Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000010304 firing Methods 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract 4
- 238000005096 rolling process Methods 0.000 abstract 2
- 235000014347 soups Nutrition 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 241000233866 Fungi Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
The invention discloses a manufacturing method of black tea, which comprises four procedures of enzyme deactivation, rolling, pile fermentation, and drying; a heating procedure is added after the rolling procedure and before the pile fermentation procedure; the drying procedure is only performed by equipment indoors. The beneficial effects of the invention are that: 1. in the method, the heating procedure is added before the pile fermentation, which can kill mold in tea so as to play a role in mildew prevention; the method overcomes the defect that the pile fermentation procedure in traditional process is easy to form environment in favor of mold growth and propagation because control conditions such as temperature and time are difficult to grasp accurately, and can eliminate so-called 'stale taste' of black tea, and prevent tea soup turbidity; 2. the drying procedure is limited to be performed indoors, which can prevent the color of tea soup from becoming excessively red or dark due to sunshine, allow the black tea to be naturally purified in storage environment, and finally generate unique tea fragrance and excellent taste.
Description
Technical field
The invention belongs to method for preparing tea, be specifically related to a kind of preparation method of black tea.
Background technology
Black tea is one of six traditional large teas of China, belongs to full fermented tea.Tea-manufacturing technology generally comprises and completes, kneads, pile-fermentation and dry four procedures, wherein dryly adopts first indoor equipment dry, the more natural drying method of outdoor stacking.At present, the black tea of traditional tea-manufacturing technology production is difficult to control because of the pile-fermentation process conditions, and tealeaves very easily produces and goes mouldy, and therefore most of black tea has so-called " old flavor ", in fact, and Here it is musty that scientist explicitly points out a long time ago.So the black tea of tradition has the peculiar smell such as musty, tart flavour, millet paste is muddy, and also British plain spirits is drunk the shortcomings such as rear dry, and this also is the biggest obstacle of at present whole black tea industry development of restriction.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method that does not have musty, black tea that mouthfeel is good.
Realize that the technical scheme that the object of the invention adopts is: the preparation method of black tea provided by the invention, comprise complete, knead, pile-fermentation and dry four procedures, described knead operation after, increase heating process before the pile-fermentation operation, described drying process is only undertaken by equipment indoor.
Described heating process is to utilize firing equipment under 40-80 ℃ temperature, heats 5-30 minutes.
Described drying process is: under 80-200 ℃, 120-240 ℃, 80-200 ℃ temperature, heated 10-30 minutes respectively.
Beneficial effect of the present invention: 1, in this method, before pile-fermentation, increase heating process, mould in the tea can be killed, play the effect of going mouldy of preventing, overcome traditional handicraft when pile-fermentation because the controlled conditions such as temperature, time are held easily inaccurate, easily be formed with the drawback that is beneficial to fungus growth breeding environment, can eliminate black tea so-called " old flavor ", prevent that millet paste is muddy.
2, drying process is only limited to indoor and carries out, and can avoid deepening because Exposure to Sunlight causes the millet paste color excessively to redden, and makes black tea natural purifying under the storage environment, and it is fragrant finally to form unique tea, and mouthfeel is better.
The invention will be further described below in conjunction with embodiment.
The specific embodiment
The preparation method of black tea, adopt comprise traditional complete, knead, pile-fermentation and dry four procedures, after kneading operation, increase heating process before the pile-fermentation operation; Heating process adopts conventional heating equipment, and heating-up temperature is 40-80 ℃, and be 5-30 minutes heat time heating time; Drying process is only limited to indoor and is undertaken by conventional heating equipment, under 80-200 ℃, 120-240 ℃, 80-200 ℃ temperature, heats 10-30 minutes respectively.
Claims (3)
1. the preparation method of a black tea, comprise complete, knead, pile-fermentation and dry four procedures, it is characterized in that described knead operation after, increase heating process before the pile-fermentation operation, described drying process is only undertaken by equipment indoor.
2. the preparation method of black tea according to claim 1 is characterized in that described heating process, is to utilize firing equipment under 40-80 ℃ temperature, heats 5-30 minutes.
3. the preparation method of black tea according to claim 1 and 2 is characterized in that described drying process is: under 80-200 ℃, 120-240 ℃, 80-200 ℃ temperature, heated 10-30 minutes respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210528907.6A CN102986933B (en) | 2012-12-11 | 2012-12-11 | Manufacturing method of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210528907.6A CN102986933B (en) | 2012-12-11 | 2012-12-11 | Manufacturing method of black tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102986933A true CN102986933A (en) | 2013-03-27 |
| CN102986933B CN102986933B (en) | 2014-10-29 |
Family
ID=47916420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210528907.6A Expired - Fee Related CN102986933B (en) | 2012-12-11 | 2012-12-11 | Manufacturing method of black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102986933B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222351A (en) * | 2014-10-17 | 2014-12-24 | 神农架万兴生物科技有限公司 | Preparation process for black tea |
| CN105532931A (en) * | 2015-12-11 | 2016-05-04 | 苏州市启扬商贸有限公司 | Preparation method of instant dark tea bag |
| CN106720483A (en) * | 2016-11-18 | 2017-05-31 | 贵州省余庆县凤香苑茶业有限责任公司 | Black tea static fermentation technique |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002370994A (en) * | 2001-06-08 | 2002-12-24 | Kirin Brewery Co Ltd | Blood sugar value elevation-inhibiting substance and functional beverage or food containing the same |
| CN102273527A (en) * | 2011-09-15 | 2011-12-14 | 湖南湘丰茶业有限公司 | Production technology of black tea |
| CN102388995A (en) * | 2011-11-21 | 2012-03-28 | 汉中市汉水茗园茶业有限公司 | Dark tea processing method |
-
2012
- 2012-12-11 CN CN201210528907.6A patent/CN102986933B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002370994A (en) * | 2001-06-08 | 2002-12-24 | Kirin Brewery Co Ltd | Blood sugar value elevation-inhibiting substance and functional beverage or food containing the same |
| CN102273527A (en) * | 2011-09-15 | 2011-12-14 | 湖南湘丰茶业有限公司 | Production technology of black tea |
| CN102388995A (en) * | 2011-11-21 | 2012-03-28 | 汉中市汉水茗园茶业有限公司 | Dark tea processing method |
Non-Patent Citations (1)
| Title |
|---|
| 蔡宇春: "六堡茶与普洱茶的比较", 《科学之友》, no. 3, 31 January 2010 (2010-01-31) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222351A (en) * | 2014-10-17 | 2014-12-24 | 神农架万兴生物科技有限公司 | Preparation process for black tea |
| CN104222351B (en) * | 2014-10-17 | 2017-02-01 | 神农架万兴生物科技有限公司 | Preparation process for black tea |
| CN105532931A (en) * | 2015-12-11 | 2016-05-04 | 苏州市启扬商贸有限公司 | Preparation method of instant dark tea bag |
| CN106720483A (en) * | 2016-11-18 | 2017-05-31 | 贵州省余庆县凤香苑茶业有限责任公司 | Black tea static fermentation technique |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102986933B (en) | 2014-10-29 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190513 Address after: 426100 No. 88 East Lighthouse Road, Qiyang Industrial Park, Qiyang County, Yongzhou City, Hunan Province Patentee after: HUNAN ZIRANYUN BLACK TEA TECHNOLOGY CO.,LTD. Address before: 410000 Room 101, 31 Building in Spring on the Left Bank of Kaifu District, Changsha City, Hunan Province Patentee before: Wang Renqing |
|
| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141029 |
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| CF01 | Termination of patent right due to non-payment of annual fee |