CN103621690A

CN103621690A - Production method of cup black tea

Info

Publication number: CN103621690A
Application number: CN201310562623.3A
Authority: CN
Inventors: 朱永良
Original assignee: SUZHOU DENGWEI TEA CO Ltd
Current assignee: SUZHOU DENGWEI TEA CO Ltd
Priority date: 2013-11-12
Filing date: 2013-11-12
Publication date: 2014-03-12

Abstract

The invention relates to a production method of cup black tea. The method comprises the following steps: S1, picking fresh tea leaves, and selecting according to a standard of one bud and two leaves; S2, wilting the selected fresh tea leaves naturally indoors on a wilting machine, and turning on a fan to blow natural wind according to the water content of the fresh tea leaves; S3, rolling the wilted tea leaves; S4, fermenting the rolled tea leaves; S5, drying the fermented tea leaves with gross fire; S6, drying the tea leaves with enough fire; and S7, charging nitrogen and packaging the tea leaves, which are dried with enough fire, into small packages. Through changing the production method of the black tea, the quality on the aspects of color, fragrance and taste is greatly improved, the made black tea is fragrant and sweet, the taste is rich and fresh, the liquor color is orange red and bright, the tea grounds are red-yellow and bright, and the astringency is high.

Description

The production method of a kind of cup of bubble black tea

Technical field

The present invention relates to a kind of production method of tealeaves, especially relate to the production method of a kind of cup of bubble black tea.

Background technology

One of the Cha Shi world three large drinks, precipitation ，Shi China tea culture ， of long standing and well established world of several thousand enjoys high reputation, and tea is not only drink, is also a kind of culture simultaneously.Black tea is a kind of of Chinese tea, and black tea is rich in the various nutrient elements such as carrotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, asparatate.The black tea during the fermentation chemical reaction of polyphenols makes the chemical composition change in fresh leaf larger, can produce the compositions such as theaflavin, thearubigin, and its fragrance obviously increases than fresh leaf, forms the distinctive color of black tea.Black tea can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and strong cardiac function.American heart association once showed that black tea was the conclusion of " be rich in and can eliminate free radical, have one of the beverage of the flavone compound of scavenging activity, can make the incidence of disease of miocardial infarction reduce ".The traditional Chinese medical science thinks, tea also divides fever and chills, and for example green tea belongs to bitter cold, and drink applicable summer, for relieving summer heat; Black tea, Pu'er tea be temperature partially, is applicable to drinking winter.

The black tea that traditional red tea producing process is produced is difference great disparity in quality, and quality cannot guarantee, natural sweet-smelling is inadequate, and color and luster is partially dark, and mouthfeel is jerky.

Summary of the invention

Technical problem to be solved by this invention is to provide the production method of a kind of cup of bubble black tea, by the change of red tea producing process, makes black tea rich in taste, and flavour is mellow.

The present invention solves the technical scheme that its technical problem takes: the production method of a kind of cup of bubble black tea, and the method comprises the following steps:

S1: pluck the fresh leaf of tea, choose the two leaves and a bud standard of picking into;

S2: the fresh leaf of tea of choosing after picking is withered, adopt Indoor Natural to wither, be placed on deteriorating machine and carry out, according to the moisture content of the fresh leaf of tea, the machine that blows in blows natural wind;

S3: the tealeaves after withering is kneaded;

S4: the tealeaves after kneading is fermented;

S5: the tea after fermentation is carried out to gross fire oven dry;

S6: afterwards tealeaves is carried out to sufficient fire drying;

S7: the finished tea after sufficient fire drying is carried out to inflated with nitrogen inner wrapping.

Further concrete, in described step S2, the withering time of the fresh leaf of tea is 15～20 hours.

Further concrete, in described step S2, the withering time of the fresh leaf of tea is 18 hours.

Further concrete, in described step S3, the time of kneading of the fresh leaf of tea is 45～60 minutes, kneads while starting and does not pressurize, midway pressurization, press with alternately light, before kneading end, should reduce pressure, offer bar tea and inhale tea juice, with 20～24 ℃ of room temperatures, relative temperature 85～90, knead completely, rolled twig rate reaches more than 90%, and leaf texture's destructive rate is more than 90%.

Further concrete, to ferment in described step S4 employing Indoor Natural fermentation, with bamboo basket, after first bamboo basket being soaked with running water, piles tealeaves high to 20 centimeters of left and right, builds above with wet calico, and fermentation time is 8～10 hours.

Further concrete, the temperature that in described step S5, gross fire is dried remains on 100～130 ℃, and gross fire leaf water content is about 20%～25%, and spreading for cooling vein after gross fire makes the moisture diffusion in leaf arrive surface.

Further concrete, the temperature of the sufficient fire drying in described step S6 remains on 100～110 ℃, is dried to moisture 5%～6%, and sufficient fire drying to hand is twisted with the fingers tea bar and can be powdered.

The invention has the beneficial effects as follows: by changing the production method of black tea, the quality aspect color is all significantly improved, and bubbles out the black tea fragrance coming fragrant and sweet, the dense deliciousness of flavour, soup look orange red is bright, and root of Ford Metalleaf Huang is bright, and convergence is strong.

Accompanying drawing explanation

Fig. 1 is flow chart of the present invention.

The specific embodiment

Below in conjunction with accompanying drawing, the present invention is described in detail.

A production method for bubble black tea as shown in Figure 1 glass, the method comprises the following steps:

S1: pluck the fresh leaf of tea, select the leafiness of next leaf two tooth of the strong big and fleshy fruit tree of leaf of tooth gap to pluck, adopt and manually remove the impurity such as leaf of always mixing;

S2: be placed on the fresh leaf deteriorating machine of tea and wither choosing the fresh leaf of tea after picking, adopt Indoor Natural to wither, the fresh leaf thickness of tea is at 1.5～2 centimeters, and the time of withering, about 15～20 hours, opens blower fan according to the fresh leaf moisture of tea and blows;

S3: the tealeaves after withering is kneaded, puts into kneading machine by tealeaves and kneads, and the time of kneading is 45～60 minutes, knead while starting and do not pressurize, pressurization midway, presses with alternately light, should reduce pressure before kneading end, offer bar tea and inhale tea juice, with 20～24 ℃ of room temperatures, relative temperature 85～90, kneads complete, require rolled twig rate to reach more than 90%, leaf texture's destructive rate reaches more than 90%;

S4: the tealeaves after kneading is fermented, and fermentation adopts Indoor Natural fermentation, with bamboo basket, after first bamboo basket being soaked with running water, piles tealeaves high to 20 centimeters of left and right, with wet calico, builds above, and according to room temperature fermentation time, be 8～10 hours.

S5: the tealeaves after fermentation is carried out to gross fire oven dry, and the temperature that gross fire is dried remains on 100～130 ℃, and gross fire leaf water content is about 20～25% left and right, spreading for cooling vein after gross fire, makes the moisture diffusion in leaf arrive surface;

S6: after gross fire, tealeaves is carried out to sufficient fire drying, the temperature of sufficient fire drying remains on 100～110 ℃, is dried to moisture 5%～6%, sufficient fire drying is twisted with the fingers and can be powdered to hand;

S7: the finished tea after sufficient fire drying is packed, automatically packed, 3 grams of every parcels, every box 5 bags, plastic packaging, is packaged into cigarette shaped, 150 grams every automatically.

The method processing black tea of producing black tea by the present invention soaks the millet paste form, and fragrance is aloof from politics and material pursuits lasting, in soup look Huang, be with red, tender even bright at the bottom of leaf, contain uranidin, uranidin has the effect of reducing blood lipid.

It is emphasized that: be only preferred embodiment of the present invention above, not the present invention is done to any pro forma restriction, any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical solution of the present invention.

Claims

1. a production method for cup bubble black tea, is characterized in that, the method comprises the following steps:

S3: the tealeaves after withering is kneaded;

S4: the tealeaves after kneading is fermented;

S5: the tea after fermentation is carried out to gross fire oven dry;

S6: afterwards tealeaves is carried out to sufficient fire drying;

2. the production method of cup bubble black tea according to claim 1, is characterized in that, in described step S2, the withering time of the fresh leaf of tea is 15～20 hours.

3. the production method of cup bubble black tea according to claim 3, is characterized in that, in described step S2, the withering time of the fresh leaf of tea is 18 hours.

4. the production method of cup bubble black tea according to claim 1, is characterized in that, in described step S3, the time of kneading of the fresh leaf of tea is 45～60 minutes, knead while starting and do not pressurize, pressurization midway, presses with alternately light, should reduce pressure before kneading end, offer bar tea and inhale tea juice, with 20～24 ℃ of room temperatures, relative temperature 85～90, kneads complete, rolled twig rate reaches more than 90%, and leaf texture's destructive rate is more than 90%.

5. the production method of cup bubble black tea according to claim 1, is characterized in that, the employing Indoor Natural fermentation of fermenting in described step S4, with bamboo basket, after first bamboo basket being soaked with running water, tealeaves is piled high to 20 centimeters of left and right, with wet calico, build above, fermentation time is 8～10 hours.

6. the production method that cup according to claim 1 steeps black tea, it is characterized in that, the temperature that in described step S5, gross fire is dried remains on 100～130 ℃, and gross fire leaf water content is about 20%～25%, spreading for cooling vein after gross fire, makes the moisture diffusion in leaf arrive surface.

7. the production method of cup bubble black tea according to claim 1, is characterized in that, the temperature of the sufficient fire drying in described step S6 remains on 100～110 ℃, is dried to moisture 5%～6%, and sufficient fire drying to hand is twisted with the fingers tea bar and can be powdered.