CN105285171A

CN105285171A - Segmented aroma-increasing method for kungfu black tea

Info

Publication number: CN105285171A
Application number: CN201510698921.4A
Authority: CN
Inventors: 张文清
Original assignee: Wuchuan Autonomous County Gaoyuanchun Tea Industry Co Ltd
Current assignee: Wuchuan Autonomous County Gaoyuanchun Tea Industry Co Ltd
Priority date: 2015-10-26
Filing date: 2015-10-26
Publication date: 2016-02-03

Abstract

The invention relates to a segmented aroma-increasing method for a kungfu black tea. The segmented aroma-increasing method comprises the following steps of: spreading out tea leaves which are dried primarily for 4-6 days, then putting the spread tea leaves in a roller roasting machine for aroma-increasing treatment, and putting the tea leaves on which aroma increasing is performed to the roller roasting machine according to the tea leaf putting amount of 25-35kg: firstly, performing aroma increasing at low temperature, wherein the wall temperature of the roller roasting machine is controlled to be 50-55 DEG C, and the aroma increasing time is 20-30 minutes; then, performing aroma increasing at moderate temperature, wherein the temperature is controlled to be 90-95 DEG C, and the aroma increasing time is 15-20 minutes; drying the tea leaves until the water content of the tea leaves is 12-15%; and finally, performing aroma increasing at high temperature, wherein the temperature is controlled to be 160-165 DEG C, and the aroma increasing time is 8-12 minutes, and until the water content of the tea leaves is 5.0-5.5%, completing aroma increasing. Through the adoption of the preparation method disclosed by the invention, and through segmented aroma increasing, the tea leaves are tight and straight in shapes and strips, are jet-black in color and glossy, the soup is red bright in color, the fragrance of the tea is long-lasting, the taste is mellow, the tea soup is bright in color, the brewed tea water is good in color, fragrance and taste, the fragrance is mellow and long-lasting, the mouth feel is unique, and besides, the production and processing efficiency is also improved.

Description

A kind of black kung fu tea segmentation method for increasing aroma

Technical field

The invention belongs to black tea processing technique field, be specifically related to a kind of black kung fu tea segmentation method for increasing aroma.

Background technology

Maximum a kind of teas consumed in the world by black tea, and existing black tea is generally divided into three types, souchong, black kung fu tea and red fannings.Wherein, black kung fu tea is the distinctive black tea kind of China.The black kung fu tea place of production is comparatively wide, and black kung fu tea raw material is delicate, and work processed is meticulous, and profile bar rope is tightly straight, and together even, color and luster Wu Run, gives off a strong fragrance, flavour alcohol and and sweet dense, soup look, root of Ford Metalleaf is gorgeous to become clear, and has form quality and to hold concurrently excellent qualitative characteristics.Along with the generally raising of people's living standard, the quality of black tea is had higher requirement, in the process of black kung fu tea, because the place of production, raw material, processing technology and artificial factor are too many, quality balance is difficult to ensure card, and the finished product processed is uneven, when forming millet paste, color and luster is partially dark, and mouthfeel is jerky, and flavour is flat, after brewing, soup look red is dark and muddy, and the problem such as more than root of Ford Metalleaf is dark, is difficult to the needs meeting current consumption.Not only affect the good looking appearance of tealeaves, and affect product interior quality.

Black kung fu tea is the exclusive traditional product of China, its main manufacture craft have wither, knead, ferment, dry.Drying is last procedure in black tea manufacturing process, and it is not only the simple procedure of lost moisture and fixing quality, and is the important procedure that tea leaf quality is formed, especially very large on fragrance impact.Different baking methods and stoving temperature, time not only affect black tea Type of aroma, height and material composition, also affect soup look, flavour and associated biochemical component content height.At present, the congou tea drying of China be substantially low temperature long time dry, this baking method not only efficiency is low, and black tea fragrance is substantially only fragrant in honey, fragrant and sweet in typical case, and the fragrance of black tea and flavour need to be improved further.

Summary of the invention

The present invention is in order to solve problems of the prior art, and the invention provides a kind of color and luster pitch-black glossy, flavour is mellow, has strong tea fragrant, the tea excellent in color brewing out, lastingly strong and brisk in taste, the black kung fu tea preparation method of mouthfeel uniqueness.Specifically a kind of black kung fu tea segmentation method for increasing aroma.

For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of black kung fu tea segmentation method for increasing aroma, after described method comprises the tealeaves just dried is spread 4 ~ 6 days, put into cylinder roasting machine and carry out Titian process, throw in cylinder roasting machine by the throwing leaf amount of 25 ~ 35kg, first low temperature Titian, cylinder roasting machine wall temperature controls at 50 ~ 55 DEG C, and the Titian time is 20 ~ 30 minutes; Warm Titian again, temperature controls at 90 ~ 95 DEG C, and the Titian time is 15 ~ 20 minutes, and being dried to water content of tea is 12 ~ 15%; Final high temperature Titian, temperature controls at 160 ~ 165 DEG C, and the Titian time is 8 ~ 12 minutes, and be 5.0 ~ 5.5% to water content of tea, Titian completes.

The present invention adopts segmentation method for increasing aroma compared with the long-time baking method of the low temperature of conventional black, its temperature is high, time of curing is short, adopt higher stoving temperature, the raising of its quality favourable, mainly contain following aspect: 1, under high temperature, favourable catechin generation isomerization, the sulfydryl of the adjacent enormous legendary fish, which could change into a roc of catechin oxidation product with some amino acid in is combined, and Polyphenols content suitably reduces, make green tea flavour become alcohol with; 2, under high temperature, be also conducive to the generation of tea aroma, high temperature action makes lower boiling material volatilize further, and the trace such as leaf alcohol, n-hexyl aldehyde, n-nonyl aldehyde exists, and the same formation participating in tea perfume (or spice) is very favourable to tea aroma.3, some amino acid, Tea Polyphenols and carbohydrate, under high temperature action, also can produce a lot of fragrance component.The non-enzymatic oxidation under the action of heat of some amino acid, produces fragrance component.In addition, the primary oxidation product of amino acid and catechin also can form volatile fragrance component through courses such as decarboxylation dehydrations.4, under hot effect, amino acid and reducing sugar reaction, the key intermediate product of wherein this reaction is sugared ammoniate, and this compound not only has significant contribution to tea aroma, and flavor own also has material impact to tealeaves flavour.

Adopt the preparation method of a kind of black kung fu tea of the present invention, compared with prior art, its beneficial effect is: by segmentation Titian technique, and the control to its technological parameter condition, black kung fu tea finished product profile bar rope prepared by employing processing method of the present invention is tightly straight, have pitch-black glossy, the soup look glow of color and luster, tea fragrant lasting, flavour is mellow, endoplasm gives off a strong fragrance, millet paste color is vivid, the tea excellent in color brewing out, lastingly strong and brisk in taste, mouthfeel is unique, its product quality grade is high, can meet the taste demand that consumer is more and more higher.Time of curing is short, and favourable moisture loss is even, improves production and processing efficiency simultaneously.

Detailed description of the invention

In order to the explanation of more confiscating enforcement of the present invention, further illustrate the present invention below in conjunction with specific embodiment.Example only for explaining the present invention, instead of limits scope of the present invention.

Embodiment 1:

A kind of black kung fu tea segmentation method for increasing aroma, after described method comprises the tealeaves just dried is spread 4 days, puts into cylinder roasting machine and carries out Titian process, throw in cylinder roasting machine by the throwing leaf amount of 25kg, first low temperature Titian, cylinder roasting machine wall temperature controls at 50 DEG C, and the Titian time is 20 ~ 25 minutes; Warm Titian again, temperature controls at 90 DEG C, and the Titian time is 15 ~ 18 minutes, and being dried to water content of tea is 12 ~ 15%; Final high temperature Titian, temperature controls at 160 ~ 162 DEG C, and the Titian time is 8 ~ 10 minutes, and be 5.0 ~ 5.5% to water content of tea, Titian completes.

Embodiment 2:

A kind of black kung fu tea segmentation method for increasing aroma, after described method comprises the tealeaves just dried is spread 5 days, puts into cylinder roasting machine and carries out Titian process, throw in cylinder roasting machine by the throwing leaf amount of 30kg, first low temperature Titian, cylinder roasting machine wall temperature controls at 53 DEG C, and the Titian time is 23 ~ 28 minutes; Warm Titian again, temperature controls at 92 DEG C, and the Titian time is 18 ~ 20 minutes, and being dried to water content of tea is 12 ~ 15%; Final high temperature Titian, temperature controls at 163 ~ 165 DEG C, and the Titian time is 10 ~ 12 minutes, and be 5.0 ~ 5.5% to water content of tea, Titian completes.

Embodiment 3:

A kind of black kung fu tea segmentation method for increasing aroma, after described method comprises the tealeaves just dried is spread 6 days, puts into cylinder roasting machine and carries out Titian process, throw in cylinder roasting machine by the throwing leaf amount of 35kg, first low temperature Titian, cylinder roasting machine wall temperature controls at 55 DEG C, and the Titian time is 25 ~ 30 minutes; Warm Titian again, temperature controls at 95 DEG C, and the Titian time is 16 ~ 18 minutes, and being dried to water content of tea is 12 ~ 15%; Final high temperature Titian, temperature controls at 162 ~ 165 DEG C, and the Titian time is 9 ~ 12 minutes, and be 5.0 ~ 5.5% to water content of tea, Titian completes.

The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.

Claims

1. a black kung fu tea segmentation method for increasing aroma, it is characterized in that: after described method comprises the tealeaves just dried is spread 4 ~ 6 days, put into cylinder roasting machine and carry out Titian process, throw in cylinder roasting machine by the throwing leaf amount of 25 ~ 35kg, first low temperature Titian, cylinder roasting machine wall temperature controls at 50 ~ 55 DEG C, and the Titian time is 20 ~ 30 minutes; Warm Titian again, temperature controls at 90 ~ 95 DEG C, and the Titian time is 15 ~ 20 minutes, and being dried to water content of tea is 12 ~ 15%; Final high temperature Titian, temperature controls at 160 ~ 165 DEG C, and the Titian time is 8 ~ 12 minutes, and be 5.0 ~ 5.5% to water content of tea, Titian completes.