CN104171052A - Processing method of orchid-flavored black tea - Google Patents
Processing method of orchid-flavored black tea Download PDFInfo
- Publication number
- CN104171052A CN104171052A CN201410347185.3A CN201410347185A CN104171052A CN 104171052 A CN104171052 A CN 104171052A CN 201410347185 A CN201410347185 A CN 201410347185A CN 104171052 A CN104171052 A CN 104171052A
- Authority
- CN
- China
- Prior art keywords
- time
- tea
- fresh
- leaf
- green
- 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.)
- Pending
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention discloses a processing method of orchid-flavored black tea. The processing method comprises the following steps: (1) picking fresh tea leaves each with one bud and three to four leaves or tea leaves each with buds on a sunny day or in a rainy-to-fine weather; (2) cooling the picked fresh tea leaves, rocking twice and spreading twice; (3) rocking for the second time and spreading for a long time; (4) rocking the fresh tea leaves for the third time in the next day; (5) rocking for the third time and continuously spreading; (6) withering the continuously spread fresh leaves by sunlight, performing fixation, and rolling while the fresh leaves are hot; (7) primarily baking the rolled leaves, spreading, sunning, and performing pile fermentation; (8) fully drying and warehousing. According to the processing method, the orchid aromas in the tea leaves are excited to the maximum extent by controlling the picking time and mastering the fresh leaf maturity, alternatively spreading and rocking for multiple times and withering by sunlight, so that substances such as amino acid and nerolidol influencing the aromas and sweet and fresh tastes of orchids in the tea leaves are brought into play to the maximum extent, and then the black tea prepared by adopting the method has remarkable orchid aromas and is fresh, sweet and honeyed in taste.
Description
Technical field
The present invention relates to a kind of preparation method of black tea.
Background technology
Black tea more than ten in all parts of the country is planted, and comprise the black tea in Anhua, Hunan, yunnan puer tea, but the black tea of neither one has that orchid fragrance of Iron Guanyin.Though the tea such as Iron Guanyin have orchid fragrance, but do not belong to black tea, and belong to blue or green teas, it is to be noted especially: although Iron Guanyin etc. have the tea fragrance of orchid fragrance good, the health care aspect effects such as fat-reducing and lipopenicillinase are not so good as effect of black tea, and can not deposit too of a specified duration, otherwise easily run fragrant, rotten, and on market, do not find temporarily both to have had Iron Guanyin orchid perfume (or spice), there is again the health care of black tea and the black tea that can save and not degenerate for a long time.
Summary of the invention
The object of the present invention is to provide one both to there is nature orchid fragrance and sweet fresh flavour, there is again the preparation method of health care with the black tea of orchid odor type that can save and not degenerate for a long time of black tea.
The technical solution used in the present invention is: the preparation method of the black tea of a kind of orchid odor type, is characterized in that: comprise the steps,
(1) weather of selecting to clear up after fine day or rain, time, after at 10 o'clock in the morning, picks tea-leaves, and at this moment the fresh leaf moisture content in tea place is relatively low, and can avoid dew leaf, pluck fresh leaf standard and be bud three or four leaves that organise on the tea tree of cultivation in open the fresh leaf of face or bud leaf;
(2) adopt rear fresh leaf and after cool green grass or young crops, carried out shaking for twice blue or green and twice stand green grass or young crops through 3-6 hours, wherein shaking for the first time green grass or young crops is two minutes, is 4 minutes for the second time, and the blue or green time of each stand is 3-6 hour, and spreading out blue or green interval time is 1.5-2 hour;
Shake blue or green rear long stand for (3) the 2nd times blue or green more than 10 hours, temperature is controlled at 20 degree, humidity 80% left and right;
(4) next day 7, in season leaf shook green grass or young crops for the third time, laid equal stress on and shook 6 minutes, shook green grass or young crops by three times, made fresh leaf cause Wicresoft to reach and swashed fragrant object;
(5) shake for the third time blue or green follow-up stand 2 hours, temperature humidity is identical;
(6) by the fresh leaf solar wither 20-30 minute under the sunlight of moderate strength behind continuous stand, shining leaf thickness is 0.5 centimetre of left and right, and centre is stirred once, when fragrance appears, completes with automatic green-keeping machine, and the temperature that completes is 280 DEG C, and kneads while hot;
(7) knead leaf thin being spread out under daylight according to shining after just drying, about 10 minutes time, make to knead when leaf temp reaches 28 DEG C to 30 DEG C and wrap with cloth rapidly, about spring tea pile-fermentation 15 hours, summer autumn tea is about 12 hours, and hot gas appears in tea heap, the globule condenses, leaf look yellowish-brown, distributes the wire vent silk fragrance of a flower, can proceed to drying stage;
(8) dry dry again with automatic multiple dry machine, temperature is first high rear low, and 120-70 degrees Celsius, after foot is dry, pack is put in storage.
The present invention includes and pluck management and two aspects of management processing, mutually promote, indispensable.It is crucial that the present invention plucks management, tealeaves with nature orchid fragrance must just can display in specific weather environment, very responsive to sunlight, temperature, summer heat and fresh leaf maturity, therefore, plucking time of the present invention is after fine day or rain, to clear up and after at 10 in the morning, under this environmental condition, orchid fragrance is brought into play finely, and fresh leaf maturity forms very important to tea aroma, fresh leaf is too tender and precursor substance is inadequate, and fragrance is not high; From management processing aspect: the fresh leaf of processing Orchis scented tea leaf will excite through certain production process its fragrance.Pluck the long-time stand green grass or young crops carrying out in time repeatedly after Xian Yejin factory and process and suitably shake green grass or young crops, this process, for hocketing, makes fresh leaf cause Wicresoft, discharges fragrance; After heavily shaking for the last time stand green grass or young crops, shine green grass or young crops, utilize dayligth effect further to excite fragrance, orchid perfume (or spice) could well display, and bitter taste could be removed.Making in conventional black tea process has to reach 48 hours above sweats, can reach the due quality of black tea, the present invention needs to shorten fermentation time to keep orchid fragrance after completing, just rub at this tea, to complete and knead leaf and be placed under daylight, carry out for the second time day illumination and shine, when making to knead Ye Yewen and reaching 28 DEG C of temperature to 30 DEG C of degree, then be with warm pile-fermentation, about spring tea 15 hours, summer autumn tea is about 12 hours.
The present invention is by controlling plucking time and grasping fresh leaf maturity, stand is repeatedly blue or green and shake alternately blue or green, and in conjunction with solar wither, excite to greatest extent the orchid fragrance in tealeaves, the material such as amino acid and nerolidol that affects orchid fragrance and sweet fresh flavour in tealeaves is brought into play to greatest extent, therefore the black tea orchid fragrance that the inventive method is made is obvious, the sweet taste of the fresh and sweet band of flavour.
The present invention becomes the feature of sampling tea: the black profit in dry dark brown pool, and bar rope tight knot, even neat, orchid fragrance is obvious, and soup look shiny black, the sweet taste of the fresh and sweet band of flavour.Add water and brew three, four times to five, six times, the especially aobvious sweet flavour of honey sample, is that any black tea is unexistent, owing to being the cultivation that organises, all meets national organic tea standard, and the black tea of finished product is a kind of black tea of organic orchid odor type with nature orchid fragrance.
Detailed description of the invention
According to detailed description of the invention, the invention will be further described below, and the method specific requirement that the present invention adopts is as follows:
1, the weather of selecting to clear up after fine day or rain, the time, after at 10 o'clock in the morning, picks tea-leaves, and at this moment the fresh leaf moisture content in tea place is relatively low, and can avoid dew leaf.Pluck fresh leaf standard and be organise bud three or four leaves on the tea tree of cultivation in open the fresh leaf of face or bud leaf;
2, adopt rear fresh leaf and after cool green grass or young crops, carried out shaking for twice blue or green and twice stand green grass or young crops through 3-6 hours, wherein shaking for the first time green grass or young crops is two minutes, is 4 minutes for the second time, and the blue or green time of each stand is 3-6 hour, and spreading out blue or green interval time is 1.5-2 hour;
3, shake blue or green rear long stand green grass or young crops for the 2nd time more than 10 hours, temperature is controlled at 20 degree, humidity 80% left and right;
4, next day 7, in season leaf shook green grass or young crops for the third time, laid equal stress on and shook 6 minutes, shook green grass or young crops by three times, made fresh leaf cause Wicresoft to reach and swashed fragrant object;
5, shake for the third time blue or green follow-up stand 2 hours, temperature humidity is identical;
6, by the fresh leaf solar wither 20-30 minute under the sunlight of moderate strength behind continuous stand, shining leaf thickness is 0.5 centimetre of left and right, and centre is stirred once, when fragrance appears, completes with automatic green-keeping machine, and the temperature that completes is 280 DEG C, and kneads while hot;
7, knead leaf thin being spread out under daylight according to shining after just drying, about 10 minutes time, make to knead when leaf temp reaches 28 DEG C to 30 DEG C and wrap with cloth rapidly, about spring tea pile-fermentation 15 hours, summer autumn tea is about 12 hours, and hot gas appears in tea heap, the globule condenses, leaf look yellowish-brown, distributes the wire vent silk fragrance of a flower, can proceed to drying stage;
8, dry dry again with automatic multiple dry machine, temperature is first high rear low, and 120-70 DEG C, after foot is dry, pack is put in storage.
The present invention becomes the feature of sampling tea: the black profit in dry dark brown pool, and bar rope tight knot is even neat, and orchid fragrance is obvious, and soup look shiny black, the sweet taste of the fresh and sweet band of flavour.Add water and brew three, four times to five, six times, the especially aobvious sweet flavour of honey sample, is that any black tea is unexistent, owing to being the cultivation that organises, all meets national organic tea standard.
Embodiment of the present invention is only the description that the preferred embodiment of the present invention is carried out; not design of the present invention and scope are limited; do not departing under the prerequisite of design philosophy of the present invention; various modification and improvement that in this area, engineers and technicians make technical scheme of the present invention; all should fall into protection scope of the present invention; the technology contents of request protection of the present invention, has all been documented in claims.
Claims (1)
1. a preparation method for the black tea of orchid odor type, is characterized in that: comprises the steps,
(1) weather of selecting to clear up after fine day or rain, time, after at 10 o'clock in the morning, picks tea-leaves, and at this moment the fresh leaf moisture content in tea place is relatively low, and can avoid dew leaf, pluck fresh leaf standard and be organise bud three or four leaves on the tea tree of cultivation in open the fresh leaf of face or bud leaf;
(2) adopt rear fresh leaf and after cool green grass or young crops, carried out shaking for twice blue or green and twice stand green grass or young crops through 3-6 hours, wherein shaking for the first time green grass or young crops is two minutes, is 4 minutes for the second time, and the blue or green time of each stand is 3-6 hour, and spreading out blue or green interval time is 1.5-2 hour;
Shake blue or green rear long stand for (3) the 2nd times blue or green more than 10 hours, temperature is controlled at 20 degree, humidity 80%;
(4) next day 7, in season leaf shook green grass or young crops for the third time, laid equal stress on and shook 6 minutes, shook green grass or young crops by three times, made fresh leaf cause Wicresoft to reach and swashed fragrant object;
(5) shake for the third time blue or green follow-up stand 2 hours, temperature humidity is identical;
(6) by the fresh leaf solar wither 20-30 minute under the sunlight of moderate strength behind continuous stand, shining leaf thickness is 0.5 centimetre, and centre is stirred once, when fragrance appears, completes with automatic green-keeping machine, and the temperature that completes is 280 DEG C, and kneads while hot;
(7) knead leaf thin being spread out under daylight according to shining after just drying, about 10 minutes time, make to knead when leaf temp reaches 28 DEG C to 30 DEG C and wrap with cloth rapidly, spring tea pile-fermentation 15 hours, summer autumn tea 12 hours, there is hot gas in tea heap, the globule condenses, leaf look yellowish-brown, distributes the wire vent silk fragrance of a flower, can proceed to drying stage;
(8) dry dry again with automatic multiple dry machine, temperature is first high rear low, and 120-70 degrees Celsius, after foot is dry, pack is put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410347185.3A CN104171052A (en) | 2014-07-22 | 2014-07-22 | Processing method of orchid-flavored black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410347185.3A CN104171052A (en) | 2014-07-22 | 2014-07-22 | Processing method of orchid-flavored black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104171052A true CN104171052A (en) | 2014-12-03 |
Family
ID=51952622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410347185.3A Pending CN104171052A (en) | 2014-07-22 | 2014-07-22 | Processing method of orchid-flavored black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171052A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028743A (en) * | 2015-09-18 | 2015-11-11 | 四川省农业科学院茶叶研究所 | Flowery flavor type Tibetan tea processing method |
| CN105248707A (en) * | 2015-11-20 | 2016-01-20 | 西双版纳慧莹贸易有限公司 | Processing method of scented Puer tea |
| CN106332994A (en) * | 2016-09-18 | 2017-01-18 | 福建省农业科学院茶叶研究所 | Processing method of summer spring best tea |
| CN106359710A (en) * | 2016-08-30 | 2017-02-01 | 安徽省双寨茶业有限公司 | Orchid fragrance type black tea |
| CN106376657A (en) * | 2016-08-30 | 2017-02-08 | 陕西紫阳春富硒茶业有限公司 | Shaanxi green tea and processing method thereof |
| CN106615379A (en) * | 2016-12-27 | 2017-05-10 | 合肥观云阁商贸有限公司 | Processing method of cordyceps-militaris black tea |
| CN104585378B (en) * | 2015-02-15 | 2017-09-29 | 云南德凤茶业有限公司 | A kind of preparation method of the sour tea of health care |
| CN111513150A (en) * | 2020-06-06 | 2020-08-11 | 长沙市茶知何由茶业有限公司 | Processing method of dark tea capable of locking various odor types and allowing various odor types to coexist |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156634A (en) * | 2007-10-23 | 2008-04-09 | 吴建利 | A processing method of Meishan pretty tea |
| CN101731382A (en) * | 2010-01-23 | 2010-06-16 | 陈志荣 | Fragrant dark tea and process for producing same |
| CN102007981A (en) * | 2010-11-27 | 2011-04-13 | 福建农林大学 | Processing method for black tea with flower fragrance |
| 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 |
| CN102415453A (en) * | 2011-12-08 | 2012-04-18 | 广西乐业县顾式茶有限公司 | Method for processing gold tea |
| CN102669314A (en) * | 2012-05-29 | 2012-09-19 | 陈春 | Manufacture method of special Tieguanyin tea |
| CN102669318A (en) * | 2012-06-01 | 2012-09-19 | 广西凌云浪伏茶业有限公司 | Method for processing organic black tea |
| CN102960483A (en) * | 2012-12-06 | 2013-03-13 | 宜宾市外贸金叶茶业有限责任公司 | Method for processing flower fragrance black tea |
| CN102972541A (en) * | 2012-12-20 | 2013-03-20 | 湖南三十九铺茶业有限公司 | Processing process for anhua black raw tea |
| CN103053725A (en) * | 2013-02-19 | 2013-04-24 | 四川省叙府茶业有限公司 | Dynamic combination black tea withering process |
| CN103109940A (en) * | 2013-01-17 | 2013-05-22 | 刘超建 | Dark tea processing method |
| CN103549048A (en) * | 2013-11-14 | 2014-02-05 | 朱旗 | Method for processing maojian dark tea |
| CN103652002A (en) * | 2013-10-09 | 2014-03-26 | 贵州正安上观茶业有限公司 | Processing process for honey flavor black tea |
| CN103783178A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for processing orchid flavor type white tea by using pekoe tea |
-
2014
- 2014-07-22 CN CN201410347185.3A patent/CN104171052A/en active Pending
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156634A (en) * | 2007-10-23 | 2008-04-09 | 吴建利 | A processing method of Meishan pretty tea |
| CN101731382A (en) * | 2010-01-23 | 2010-06-16 | 陈志荣 | Fragrant dark tea and process for producing same |
| CN102007981A (en) * | 2010-11-27 | 2011-04-13 | 福建农林大学 | Processing method for black tea with flower fragrance |
| 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 |
| CN102415453A (en) * | 2011-12-08 | 2012-04-18 | 广西乐业县顾式茶有限公司 | Method for processing gold tea |
| CN102669314A (en) * | 2012-05-29 | 2012-09-19 | 陈春 | Manufacture method of special Tieguanyin tea |
| CN102669318A (en) * | 2012-06-01 | 2012-09-19 | 广西凌云浪伏茶业有限公司 | Method for processing organic black tea |
| CN102960483A (en) * | 2012-12-06 | 2013-03-13 | 宜宾市外贸金叶茶业有限责任公司 | Method for processing flower fragrance black tea |
| CN102972541A (en) * | 2012-12-20 | 2013-03-20 | 湖南三十九铺茶业有限公司 | Processing process for anhua black raw tea |
| CN103109940A (en) * | 2013-01-17 | 2013-05-22 | 刘超建 | Dark tea processing method |
| CN103053725A (en) * | 2013-02-19 | 2013-04-24 | 四川省叙府茶业有限公司 | Dynamic combination black tea withering process |
| CN103783178A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for processing orchid flavor type white tea by using pekoe tea |
| CN103652002A (en) * | 2013-10-09 | 2014-03-26 | 贵州正安上观茶业有限公司 | Processing process for honey flavor black tea |
| CN103549048A (en) * | 2013-11-14 | 2014-02-05 | 朱旗 | Method for processing maojian dark tea |
Non-Patent Citations (1)
| Title |
|---|
| 黄国滋等: "岭头单枞黑茶渥堆工艺探讨", 《中国茶叶加工》, no. 4, 15 December 2008 (2008-12-15), pages 23 - 25 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585378B (en) * | 2015-02-15 | 2017-09-29 | 云南德凤茶业有限公司 | A kind of preparation method of the sour tea of health care |
| CN105028743A (en) * | 2015-09-18 | 2015-11-11 | 四川省农业科学院茶叶研究所 | Flowery flavor type Tibetan tea processing method |
| CN105028743B (en) * | 2015-09-18 | 2019-01-22 | 四川省农业科学院茶叶研究所 | A kind of processing method of floral type hiding tea |
| CN105248707A (en) * | 2015-11-20 | 2016-01-20 | 西双版纳慧莹贸易有限公司 | Processing method of scented Puer tea |
| CN105248707B (en) * | 2015-11-20 | 2020-04-21 | 西双版纳慧莹贸易有限公司 | Processing method of Pu' er scented chips |
| CN106359710A (en) * | 2016-08-30 | 2017-02-01 | 安徽省双寨茶业有限公司 | Orchid fragrance type black tea |
| CN106376657A (en) * | 2016-08-30 | 2017-02-08 | 陕西紫阳春富硒茶业有限公司 | Shaanxi green tea and processing method thereof |
| CN106332994A (en) * | 2016-09-18 | 2017-01-18 | 福建省农业科学院茶叶研究所 | Processing method of summer spring best tea |
| CN106615379A (en) * | 2016-12-27 | 2017-05-10 | 合肥观云阁商贸有限公司 | Processing method of cordyceps-militaris black tea |
| CN111513150A (en) * | 2020-06-06 | 2020-08-11 | 长沙市茶知何由茶业有限公司 | Processing method of dark tea capable of locking various odor types and allowing various odor types to coexist |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104171052A (en) | Processing method of orchid-flavored black tea | |
| CN1109504C (en) | Process for preparing black oolong tea | |
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN102987034B (en) | A kind of processing method of Camellia nitidissima black tea | |
| CN102783532B (en) | Making process of oolong black tea | |
| CN107873867A (en) | A kind of processing method of white tea | |
| CN101647499A (en) | Method for making flowery scent type green tea | |
| CN104304524B (en) | A kind of production technology of oolong tea | |
| CN107865125B (en) | Processing method of lingering charm Guanyin black tea | |
| CN105746739A (en) | Processing method of granular flower-fragrance Huang Dan black tea | |
| CN102805166A (en) | Tea cake of white tea and preparation method thereof | |
| CN103583720A (en) | Tea processing technology | |
| CN102524433A (en) | Production method of fruit odor red tea | |
| CN108552326B (en) | Processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea area | |
| CN104872303A (en) | Method for processing Sichuan congou black tea by utilizing fresh tea leaves of Chuanmu No.28 tea tree variety | |
| CN105494728A (en) | Processing method of black tea with natural sweet flower fragrance | |
| CN102187918A (en) | New process for making white tea | |
| CN102326635A (en) | Technology for processing Gui hot No.2 black tea | |
| CN102177985B (en) | Method for preparing green tea with orchid fragrance | |
| CN104904890A (en) | Preparation method of scented black tea | |
| CN106615303A (en) | Processing technology of high-fragrance white tea | |
| CN102813015A (en) | Production technique of specialty tea | |
| CN105410221A (en) | Processing method of pekoe flavor type black tea | |
| CN104472745A (en) | Processing method of three-season-tea-in-one Chloranthus spicatus Mak scented tea | |
| CN104855558A (en) | Method for processing yellow tea from tea tree variety of chuannong huangya zao |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |