CN104886287A - Processing method for arbor type ancient tree black tea - Google Patents
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- CN104886287A CN104886287A CN201510331629.9A CN201510331629A CN104886287A CN 104886287 A CN104886287 A CN 104886287A CN 201510331629 A CN201510331629 A CN 201510331629A CN 104886287 A CN104886287 A CN 104886287A
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Abstract
The invention relates to a black tea processing method, particularly a processing method for arbor type ancient tree black tea. The method comprises the following steps: S 1, spreading and cooling fresh leaves to scatter and disperse hot air of the fresh leaves and accomplishing spreading and cooling when the temperature of the fresh leaves being equivalent to the room temperature and the fresh leaves wither and give off herbal flavor; S2, carrying out rocking of green leaves on the withered raw material; S3, withering the raw material after rocking of green leaves; S4, kneading the withered raw material; S5, fermenting the kneaded raw material; and S6, drying the fermented raw material. In order to solve the problem that the quality of the tea is unstable as the uniformity of the fresh leaves of the ancient tree black tea is not good, the invention provides the processing method for arbor type ancient tree black tea, wherein the quality of the ancient tree black tea is relatively stable.
Description
Technical field
The present invention relates to a kind of black tea processing method, be specifically related to a kind of arbor type ancient tree black tea processing method.
Background technology
Tealeaves is processed by fresh leaf, and tea making is exactly with fresh leaf for raw material, could form by a series of process the tealeaves that people drink.Fresh leaf is the tender shoots leaf picked in time from tea tree, as the raw material making various tealeaves, is called as fresh leaf.Fresh leaf, as the base stock making tealeaves, is the basis forming tea leaf quality.Leaf quality mainly comprises leaf tenderness, uniform degree and freshness three aspects.Tenderness refers to that bud-leaf stretches the maturity of educating.The uniform degree of fresh leaf refers to the uniformity with a collection of leaf quality.Freshness: refer to that fresh leaf keeps the degree of original physicochemical property.
Make explanations to withering below, wherein withering is evenly spread under certain temperature, damp condition, makes appropriateness promote the activity of fresh leaf enzyme, there is appropriate physics, chemical change in internal substance, distributes portion of water, makes stem, leaf withering, color and luster is dark green, and green grass gas scatters and disappears.Also known as work " wither carving ".Fresh leaf under adopting is spread by certain thickness, by airing, makes fresh leaf present wilted condition.
Withering in process, there is a series of change in fresh leaf: moisture reduces, and blade obtains soft by crisp cirrhosis, is convenient to knead slivering; The increased activity of contained enzyme material in leaf, the fresh leaf compositions such as starch, protein, insoluble protopectin are impelled to decompose, transform, generate the active principle that glucose, amino acid, soluble pectin etc. are conducive to into tea quality, polyphenols is also oxidized in varying degrees.Normally and effectively wither, make the green grass gas of fresh leaf disappear and produce delicate fragrance, become tea flavour alcohol and not pained.The conditions such as the temperature that the needs that wither are suitable for, humidity and air circulation.Traditional deterioration method has solar wither (Exposure to Sunlight), room temperature is withered naturally (airing) and above-mentioned the compound of two kinds of methods of dual-purpose withers, and also adopts now manually operated semi-mechanization withering equipment---withering trough.
Ancient tree black tea belongs to fermented tea, makes system and adopts the wild ancient fresh leaves of tea plant treasured, through airing, wither, knead, ferment, dry, etc. operation is refining forms.But because the age of tree of the ancient tree of ancient tree black tea differs greatly, various chemical composition and the suppleness of the fresh leaf of every ancient tree output are all inconsistent, the uniform degree which results in the fresh leaf of ancient tree black tea is inconsistent, and the inconsistent of uniform degree is just difficult to the constant of the quality of the tealeaves ensureing output.
Summary of the invention
The present invention in order to the not good and problem of the quality shakiness of the tea caused of the uniform degree of the fresh leaf solving ancient tree black tea, and provides a kind of ancient tree black tea processing method making the quality of ancient tree black tea more stable.
The present invention is achieved by the following technical solutions: arbor type ancient tree black tea processing method, and wherein, step 1, carries out beach by fresh leaf and dry in the air, and its hot gas scattered and disappeared, waits for that the leaf temperature of fresh leaf and room temperature are suitable, and its fresh leaf withering give out herbaceous taste, complete beach and dry in the air; Step 2, is undertaken shaking green grass or young crops by the raw material of wilting; Step 3, will shake withering of blue or green rear raw material; Step 4, kneads the raw material after withering; Step 5, by the fermenting raw materials after kneading; Step 6; By the raw material stoving after fermentation.
The invention has the beneficial effects as follows: mention in background the processing method of existing ancient tree black tea primarily of withering, knead, ferment, dry four large steps, the present invention mainly adds one and shakes this step blue or green before withering after airing, what is called is shaken green grass or young crops and is referred to a large amount of fresh leaves is put into a container, then or with manpower or with machinery, reciprocal inverting container, surface sees it is to allow between fresh leaf or between fresh leaf with container, phase mutual friction is rolled.Shake young worker's sequence and be not common in black tea manufacture craft, and shake blue or green step in ancient tree black tea before withering, have its special effect, effect as follows due to the ancient tree black tea mentioned in background because the age of tree of ancient tea tree is different, cause the suppleness of fresh leaf different, more have some tenderness all different, the quality which results in tea is unstable.Increase after shaking blue or green step, first fresh leaf is overturning in friction process repeatedly, fray leaf margin cell, speed the relative air velocity of fresh leaf surface, these have all speeded moisture and have distributed, and for different suppleness, the fresh leaf of different tenderness does not have difference, if this mode of withering just is relied on to allow the moisture of fresh leaf naturally distribute contrary, so uniform degree is not good, the speed that the fresh leaf that the different tenderness of suppleness is different distributes naturally is different, as suppleness is higher, the fresh leaf that maturity is higher distribute moisture slower, and other relative suppleness are lower, it is just fast that tenderer fresh leaf moisture distributes, this just makes in operation originally, after withering, some fresh leaves excessive water after withering distributes, this is one of them factor of the quality instability causing tea, the subsidiary effect of this process is fresh leaf by after shaking this program blue or green, because raw material moisture scatters and disappears very fast, it is fewer than not shaking the direct deterioration method of the blue or green step time used that follow-up wither step shakes blue or green step.They are two years old, mentioning in background when withering can a series of physics and chemistry effect, whether these physics and chemistry effects fully can affect fermentation step subsequently, and can be different thus cause the degree of physics and chemistry effect different due to the quality of fresh leaf without shaking blue or green fresh leaf, and shake blue or green step and can fray leaf margin cell, during fresh leaf can be made to obstruct, chemical substance is along with in the flowing inflow blade face of moisture, and fermentation is mainly carried out in blade face, the leaf margin cell of galling, the chemical substance concentrated, can make to carry out more abundant at fresh leaf chemical reaction and physical reactions in withering subsequently, final effect is that all fresh leaves can be reacted fully, the degree so just fresh leaf caused due to the flexible difference of fresh leaf and the different factor of tenderness can reacted in each step is different, finally cause the uneven problem of the quality of tea, in sum, through shaking the ancient tree black tea of blue or green step owing to reacting more abundant under the effect of external force, millet paste is partially red, fragrance height is long, more alcohol is being just for mouthfeel, the soup look of same batch, fragrance, mouthfeel is all very nearly the same comparatively stable.
Further, in described step 1, airing terminates 65% ~ 75% time in the water content of fresh leaf.
Further, described step 1 airing terminates 70% time in the water content of fresh leaf.The withering time of water content follow-up needs 65% time is oversize, when water content is withered 75% time, some fresh leaves are easily because dehydration too much loses activity, through test of many times water content 70% fresh leaf can obtain one on withering time with effect of withering and balance.
Further, described step 2 is shaken the blue or green vibration machine that uses and is carried out, and the rotating speed of vibration machine is 600 revs/min, and shaking blue or green duration is 12 ~ 15 minutes;
Further, described step 2 use vibration machine carry out described in when shaking green grass or young crops, the fresh leaf dropping into vibration machine is 50% ~ 65% of vibration machine heap(ed) capacity.The fresh leaf dropped into when shaking green grass or young crops is too much or very fewly all can affect efficiency, and drop into very few, the tealeaves of equivalent weight needs repeatedly to shake green grass or young crops, once drops into too much, and fresh leaf does not play and shakes blue or green effect in vibration machine.
Further, described step 4 is withered and is placed into withering trough and carries out.Withering trough can effectively control and the carrying out of operation of accelerating to wither.
Further, described step 4 stops 60 ~ 65% time withering at the fresh leaf moisture content that withering trough withers.
Further, described step 2 use vibration machine carry out described in shake green grass or young crops time, in vibration machine, add dry tea bag.Adding dry tea bag, is to suck moisture first, accelerates to shake blue or green speed, and the two tea bag weight is suitable can carry out appropriate friction and collision to fresh leaf, the destruction of the fresh leaf tissue structure that accelerates the failure, and better carries out withering preparing for follow-up.
Further, described step 2 use vibration machine carry out described in shake green grass or young crops time, side has blower fan to operate.Scattering and disappearing of moisture is accelerated in the flowing can accelerating air that arranges of blower fan, accelerates to shake blue or green speed.
Detailed description of the invention
Arbor type ancient tree black tea processing method, wherein, step 1, carries out beach by fresh leaf and dries in the air, and its hot gas is scattered and disappeared, waits for that the leaf temperature of fresh leaf and room temperature are suitable, and its fresh leaf withering give out herbaceous taste, and airing terminates 70% time in the water content of fresh leaf; Step 2, use vibration machine to carry out shaking green grass or young crops the raw material withered, the fresh leaf dropping into vibration machine is 65% of vibration machine heap(ed) capacity; Step 3, will shake blue or green after raw material be placed into withering trough and wither; Wither to 60% and terminate to wither, step 4, kneads the raw material after withering; Step 5, by the fermenting raw materials after kneading; Step 6; By the raw material stoving after fermentation.
Each characteristic effect: mention in background the processing method of existing ancient tree black tea primarily of withering, knead, ferment, dry four large steps, the present invention mainly adds one and shakes this step blue or green before withering after airing, what is called is shaken green grass or young crops and is referred to a large amount of fresh leaves is put into a container, then or with manpower or with machinery, reciprocal inverting container, surface sees it is to allow between fresh leaf or between fresh leaf with container, phase mutual friction is rolled.Shake young worker's sequence and be not common in black tea manufacture craft, and shake blue or green step in ancient tree black tea before withering, have its special effect, effect as follows due to the ancient tree black tea mentioned in background because the age of tree of ancient tea tree is different, cause the suppleness of fresh leaf different, more have some tenderness all different, the quality which results in tea is unstable.Increase after shaking blue or green step, first fresh leaf is overturning in friction process repeatedly, fray leaf margin cell, speed the relative air velocity of fresh leaf surface, these have all speeded moisture and have distributed, and for different suppleness, the fresh leaf of different tenderness does not have difference, if this mode of withering just is relied on to allow the moisture of fresh leaf naturally distribute contrary, so uniform degree is not good, the speed that the fresh leaf that the different tenderness of suppleness is different distributes naturally is different, as suppleness is higher, the fresh leaf that maturity is higher distribute moisture slower, and other relative suppleness are lower, it is just fast that tenderer fresh leaf moisture distributes, this just makes in operation originally, after withering, some fresh leaves excessive water after withering distributes, this is one of them factor of the quality instability causing tea, the subsidiary effect of this process is fresh leaf by after shaking this program blue or green, because raw material moisture scatters and disappears very fast, it is fewer than not shaking the direct deterioration method of the blue or green step time used that follow-up wither step shakes blue or green step.They are two years old, mentioning in background when withering can a series of physics and chemistry effect, whether these physics and chemistry effects fully can affect fermentation step subsequently, and can be different thus cause the degree of physics and chemistry effect different due to the quality of fresh leaf without shaking blue or green fresh leaf, and shake blue or green step and can fray leaf margin cell, during fresh leaf can be made to obstruct, chemical substance is along with in the flowing inflow blade face of moisture, and fermentation is mainly carried out in blade face, the leaf margin cell of galling, the chemical substance concentrated, can make to carry out more abundant at fresh leaf chemical reaction and physical reactions in withering subsequently, final effect is that all fresh leaves can be reacted fully, the degree so just fresh leaf caused due to the flexible difference of fresh leaf and the different factor of tenderness can reacted in each step is different, finally cause the uneven problem of the quality of tea, in sum, through shaking the ancient tree black tea of blue or green step owing to reacting more abundant under the effect of external force, millet paste is partially red, fragrance height is long, more alcohol is being just for mouthfeel, the soup look of same batch, fragrance, mouthfeel is all very nearly the same comparatively stable.In described step 1, airing terminates 65% ~ 75% time in the water content of fresh leaf.Described step 1 airing terminates 70% time in the water content of fresh leaf.The withering time of water content follow-up needs 65% time is oversize, when water content is withered 75% time, some fresh leaves are easily because dehydration too much loses activity, through test of many times water content 70% fresh leaf can obtain one on withering time with effect of withering and balance.Described step 2 is shaken the blue or green vibration machine that uses and is carried out, and the rotating speed of vibration machine is 600 revs/min, and shaking blue or green duration is 12 ~ 15 minutes; Described step 2 use vibration machine carry out described in when shaking green grass or young crops, the fresh leaf dropping into vibration machine is 50% ~ 65% of vibration machine heap(ed) capacity.The fresh leaf dropped into when shaking green grass or young crops is too much or very fewly all can affect efficiency, and drop into very few, the tealeaves of equivalent weight needs repeatedly to shake green grass or young crops, once drops into too much, and fresh leaf does not play and shakes blue or green effect in vibration machine.Described step 4 is withered and is placed into withering trough and carries out.Withering trough can effectively control and the carrying out of operation of accelerating to wither.Described step 4 stops 60 ~ 65% time withering at the fresh leaf moisture content that withering trough withers.
Experiment, arranges one and adds before withering and shake green grass or young crops, and one does not increase the tea making experiment of shaking blue or green step according to existing, and whether its unique difference is to add and shakes blue or green step after airing with before withering,
The difference between two experiments is contrasted below from four aspects.
Time: with a collection of fresh leaf, after shaking this program blue or green, because raw material moisture scatters and disappears very fast, the whole time length ratio that withers does not shake green grass or young crops and directly withers and will reduce.
Form and aspect: with a collection of fresh leaf, after shaking this program blue or green, raw material suppleness, the uniformity of withering all obtain improvement more as well, and herbaceous taste scatters and disappears also comparatively thorough.
The soup look of dry tea: shake the partially red of green grass or young crops, does not shake blue or green Huang partially; Fragrance: shake the blue or green fragrance of a flower obvious, fragrance height is long: mouthfeel: just shaking blue or green more alcohol, longer.
The stability of tealeaves: through shaking half-finished soup look of each blue or green batch, fragrance, mouthfeel are all very nearly the same, comparatively stable, but the then difference of not shaking blue or green process is larger.
Above-described is only the preferred embodiment of the present invention; should be understood that; for a person skilled in the art; under the prerequisite not departing from structure of the present invention; some distortion and improvement can also be made; these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.
Claims (9)
1. arbor type ancient tree black tea processing method, is characterized in that,
Step 1, carries out beach by fresh leaf and dries in the air, and its hot gas is scattered and disappeared, waits for that the leaf temperature of fresh leaf and room temperature are suitable, and its fresh leaf withering give out herbaceous taste, complete beach and dry in the air;
Step 2, is undertaken shaking green grass or young crops by the raw material of wilting;
Step 3, will shake withering of blue or green rear raw material;
Step 4, kneads the raw material after withering;
Step 5, by the fermenting raw materials after kneading;
Step 6; By the raw material stoving after fermentation.
2. arbor type ancient tree black tea processing method as claimed in claim 1, is characterized in that, in described step 1, airing terminates 65% ~ 75% time in the water content of fresh leaf.
3. arbor type ancient tree black tea processing method as claimed in claim 1, is characterized in that, described step 1 airing terminates 70% time in the water content of fresh leaf.
4. the arbor type ancient tree black tea processing method as described in claim 1 or 3, is characterized in that, described step 2 is shaken the blue or green vibration machine that uses and carried out, and the rotating speed of vibration machine is 600 revs/min, and shaking blue or green duration is 12 ~ 15 minutes.
5. arbor type ancient tree black tea processing method as claimed in claim 4, is characterized in that, described step 2 use vibration machine carry out described in when shaking green grass or young crops, the fresh leaf dropping into vibration machine is 50% ~ 65% of vibration machine heap(ed) capacity.
6. the arbor type ancient tree black tea processing method as described in claim 1 or 5, is characterized in that, described step 4 is withered and is placed into withering trough and carries out.
7. arbor type ancient tree black tea processing method as claimed in claim 6, is characterized in that, described step 4 stops withering 60 ~ 65% time at the fresh leaf moisture content that withering trough withers.
8. arbor type ancient tree black tea processing method as claimed in claim 5, is characterized in that, described step 2 use vibration machine carry out described in shake green grass or young crops time, in vibration machine, add dry tea bag.
9. arbor type ancient tree black tea processing method as claimed in claim 5, is characterized in that, described step 2 use vibration machine carry out described in shake green grass or young crops time, side has blower fan to operate.
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Application publication date: 20150909 |