CN105166147A

CN105166147A - Processing and production method of highland black tea

Info

Publication number: CN105166147A
Application number: CN201510583599.0A
Authority: CN
Inventors: 朱永霞
Original assignee: Guizhou Fenggang Yongtianlu Tea Industry Co Ltd
Current assignee: Meitan Yueqi Tea Industry Co.,Ltd.
Priority date: 2015-09-15
Filing date: 2015-09-15
Publication date: 2015-12-23
Anticipated expiration: 2035-09-15
Also published as: CN105166147B

Abstract

The invention discloses a processing and production method of highland black tea. The processing and production method comprises the following steps: picking, tedding, withering, rolling, carrying out primary fermentation and carrying out deep Fermentation, namely stirring tea leaves which are subjected to the primary fermentation in a fermentation room, wherein the leaf spreading thickness is 20-25cm, the fermentation temperature is 28-30 DEG C, the relative humidity is 85-88% and the deep fermentation time is 2-2.5 hours; drying by gross fire for the first time, namely immediately conveying the fermented tea leaves into drying equipment to be dried, wherein the gross fire drying temperature is 100-108 DEG C and the moisture content of the tea leaves is 26-27%; and drying by enough fire for the second time, namely continually carrying out enough fire drying on the tea leaves which are dried by the gross fire, wherein the enough fire drying temperature is 80-84 DEG C and the moisture content of tea leaf finished products is 7-8%. The processing and production method of the highland black tea reasonably utilizes the characteristics of highland tea; the tea has red color and luster, mellow taste, and fresh and alive leaf bottoms, and the tea has scattered faint scent after being brewed and has the characteristics of helping to produce saliva and slake thirst, refreshing and benefiting brain, helping to digest and eliminating the greasy feeling and the like.

Description

A kind of plateau black tea processing and fabricating method

Technical field

Originally the present invention relates to black tea processing and fabricating technical field, be specifically related to a kind of plateau black tea processing and fabricating method.

Background technology

Tea can be described as the one culture of China, and drinking tea also is the part of most of Chinese's daily life.Tea is mainly divided into green tea, black tea, oolong tea and jasmine tea etc. at home, and wherein green tea has the most for a long time, and is the earliest, is also all practical green tea of most area.Because its processing technology is comparatively simple, and brewed also relatively convenient.Along with people are to the pursuit of tea leaf quality, black tea also progresses into the life of people.Black tea because of its dry tea brew after millet paste and leaf background color take on a red color and gain the name.Exactly because also this soup look of black tea takes on a red color and attracted the hobby to it of part people, people are deepened to its impression.Black tea there occurs the chemical reaction centered by Tea Polyphenols enzymatic oxidation in process, and the chemical composition change in fresh leaf is comparatively large, and Tea Polyphenols reduces more than 90%, creates the new component such as theaflavin, thearubigin.Aroma substance obviously increases than fresh leaf.So black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.Black tea belongs to full fermented tea, is with suitable new tea tooth leaf for raw material, through the tea that the series of process process such as wither, knead (cutting), fermentation, drying is refined.Guizhou is located in the Yunnan-Guizhou Plateau, belong to mountain region, southwest China plateau, domestic physical features Xi Gaodong is low, from middle part northwards, east, south three face tilt, mean sea level is at about 1100 meters, the moistening monsoon climate in genus subtropical zone, Guizhou, make a clear distinction between the four seasons, spring warm braw and, abundant, the rain of rainfall hot same period, Guizhou is one of original producton location of tea tree, is also the province uniquely having the features such as low latitudes, High aititude, few sunshine in domestic Tea Production ground concurrently, the tealeaves leaf out of plantation is thick to be enriched, and tea matter is better.This tealeaves is thick and heavy, the tealeaves that content of mineral substances is more, is all generally be processed into green tea, can make at the inorganic mineral that can fully absorb wherein of drinking tea.But process plateau tea by common black tea operation, attenuation degree is often inadequate, often occurs that tealeaves is because changing the general green grass or young crops of difficult Chang Hongli, affects black tea quality; Baking operation often occurs that oven dry is not in place, and then makes black tea moisture content higher, and impact thereafter continuation of insurance is deposited; The tealeaves of such processing is also into soup color and luster comparatively secretly, and mouthfeel is quite heavy, does not have delicate fragrance, has had a strong impact on its black tea quality.

Summary of the invention

For solving the problems of the technologies described above, the invention provides a kind of plateau black tea processing and fabricating method, by improving Conventional processing methods, degree of depth fermentation processing improves the quality that plateau tealeaves makes black tea by spreading the leaves on withering racks to dry, system black tea mouthfeel is out good, and Tang Sexian meets the use of black tea.

A kind of plateau black tea processing and fabricating method, comprises the steps: that (1) plucks: choose the light green tea point in clear and bright front and back and pluck; (2) ted: the tea spreading of harvesting is opened in airing room and teds, tedding temperature is 35 ~ 40 DEG C, keeps ventilating, and teds 2 ~ 3 hours; (3) wither: the tealeaves tedded is put into and withers in indoor withering trough, the thickness spreading tealeaves at 13 ~ 16cm, below 36 ~ 38 DEG C in place of fan stream temperature, withering time 2 ~ 3 hours; (4) knead: the bucket of the kneading tealeaves withered being put into 40cm ~ 50cm is kneaded, and kneads and makes tealeaves cell-damaging rate more than 85 ~ 88%; (5) initial fermentation: the tealeaves kneaded is put in fermenting cellar and ferments, fermentation temperature is 18 ~ 22 DEG C, and relative humidity is 70 ~ 80%, and leaf-spreading thickness is 5 ~ 6cm, and the initial fermentation time is 3 ~ 4 hours; (6) degree of depth fermentation: turned over by the tealeaves of initial fermentation shovel at fermenting cellar, leaf-spreading thickness is 20 ~ 25cm, and fermentation temperature is 28 ~ 30 DEG C, and relative humidity is 85 ~ 88%, and degree of depth fermentation time is 2 ~ 2.5 hours; (7) first time gross fire oven dry: the tealeaves fermented is sent into drying plant immediately and dries, gross fire bake out temperature 100 ~ 108 DEG C, makes water content of tea 26 ~ 27%; (8) the sufficient fire drying of second time: the tealeaves after being dried by gross fire proceeds sufficient fire drying, and sufficient fire drying temperature is 80 ~ 84 DEG C, and andyzerof waterintea-leaf is 7 ~ 8%; (9) pack: the tealeaves after having dried is carried out sterilizing in vacuum environment and then carries out seal bag.

Further, step (6) leaf-spreading thickness of this plateau black tea processing and fabricating method is 22cm, and fermentation temperature is 28 DEG C, and relative humidity is 88%, and degree of depth fermentation time is 2 hours.

Further, the sufficient fire drying temperature of step (8) of this plateau black tea processing and fabricating method is 82 DEG C, and andyzerof waterintea-leaf is 7%.

The beneficial effect obtained by the present invention of this technological means is, the feature of this black tea processing and fabricating method Appropriate application plateau, plateau tea, carry out deep processing, the black tea processed has that color and luster profit is red, soup look fresh and alive, flavour is mellow, fresh and alive and after making tea, have delicate fragrance to fly away at the bottom of leaf, promote the production of body fluid to quench thirst, refresh oneself benefit think, the features such as digestion-promoting is greasy.

Detailed description of the invention

Through the present inventor's experimental verification repeatedly, rationally increase black tea manufacturing procedure, develop this plateau black tea processing and fabricating method, the black tea that the method makes has that color and luster profit is red, soup look fresh and alive, flavour is mellow, fresh and alive at the bottom of leaf, detailed description of below illustrating.

A kind of plateau black tea processing and fabricating method, comprises the steps:

(1) pluck: choose the light green tea point in clear and bright front and back and pluck;

(2) ted: the tea spreading of harvesting is opened in airing room and teds, tedding temperature is 35 ~ 40 DEG C, keeps ventilating, and teds 2 ~ 3 hours;

(3) wither: the tealeaves tedded is put into and withers in indoor withering trough, the thickness spreading tealeaves at 13 ~ 16cm, below 36 ~ 38 DEG C in place of fan stream temperature, withering time 2 ~ 3 hours; (4) knead: the bucket of the kneading tealeaves withered being put into 40cm ~ 50cm is kneaded, and kneads and makes tealeaves cell-damaging rate more than 85 ~ 88%; Wither and reach the tealeaves atrophy deliquescing of appropriateness, hand pinches blade soft feeling, and without friction sound, hold leaf agglomerating, when loosing one's grip, leaf is slowly loose, and leaf look transfers to dark green, and lustrous surface disappears, and the green grass gas of fresh leaf goes down, and appears the delicate fragrance of the distinctive happiness of withering leaf;

(5) initial fermentation: the tealeaves kneaded is put in fermenting cellar and ferments, fermentation temperature is 18 ~ 22 DEG C, and relative humidity is 70 ~ 80%, and leaf-spreading thickness is 5 ~ 6cm, and the initial fermentation time is 3 ~ 4 hours;

(6) degree of depth fermentation: turned over by the tealeaves of initial fermentation shovel at fermenting cellar, leaf-spreading thickness is 20 ~ 25cm, and fermentation temperature is 28 ~ 30 DEG C, and relative humidity is 85 ~ 88%, and degree of depth fermentation time is 2 ~ 2.5 hours; The tealeaves green grass gas of degree of depth fermentation appropriateness disappears, and occurs a kind of fresh, pure and fresh flowers and fruits perfume, the red stain of leaf look;

(7) first time gross fire oven dry: the tealeaves fermented is sent into drying plant immediately and dries, gross fire bake out temperature 100 ~ 108 DEG C, makes water content of tea 26 ~ 27%;

(8) the sufficient fire drying of second time: the tealeaves after being dried by gross fire proceeds sufficient fire drying, and sufficient fire drying temperature is 80 ~ 84 DEG C, and andyzerof waterintea-leaf is 7 ~ 8%;

(9) pack: the tealeaves after having dried is carried out sterilizing in vacuum environment and then carries out seal bag.

For making fermentation more put in place, improve black tea quality, step (6) leaf-spreading thickness of this plateau black tea processing and fabricating method is 22cm, and fermentation temperature is 28 DEG C, and relative humidity is 88%, and degree of depth fermentation time is 2 hours.

For making oven dry more put in place, improve the black tea shelf-life, and then improve black tea quality, the sufficient fire drying temperature of step (8) of this plateau black tea processing and fabricating method is 82 DEG C, and andyzerof waterintea-leaf is 7%.

The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims

1. a plateau black tea processing and fabricating method, is characterized in that: comprise the steps:

(3) wither: the tealeaves tedded is put into and withers in indoor withering trough, the thickness spreading tealeaves at 13 ~ 16cm, below 36 ~ 38 DEG C in place of fan stream temperature, withering time 2 ~ 3 hours;

(4) knead: the bucket of the kneading tealeaves withered being put into 40cm ~ 50cm is kneaded, and kneads in process and puts into, and kneads and makes tealeaves cell-damaging rate more than 85 ~ 88%; (5) initial fermentation: the tealeaves kneaded is put in fermenting cellar and ferments, fermentation temperature is 18 ~ 22 DEG C, and relative humidity is 70 ~ 80%, and leaf-spreading thickness is 5 ~ 6cm, and the initial fermentation time is 3 ~ 4 hours;

(6) degree of depth fermentation: turned over by the tealeaves of initial fermentation shovel at fermenting cellar, leaf-spreading thickness is 20 ~ 25cm, and fermentation temperature is 28 ~ 30 DEG C, and relative humidity is 85 ~ 88%, and degree of depth fermentation time is 2 ~ 2.5 hours;

2. plateau according to claim 1 black tea processing and fabricating method, it is characterized in that: described step (6) leaf-spreading thickness is 22cm, fermentation temperature is 28 DEG C, and relative humidity is 88%, and degree of depth fermentation time is 2 hours.

3. plateau according to claim 1 and 2 black tea processing and fabricating method, is characterized in that: the sufficient fire drying temperature of described step (8) is 82 DEG C, and andyzerof waterintea-leaf is 7%.