CN105325588A

CN105325588A - Processing technology of black tea

Info

Publication number: CN105325588A
Application number: CN201510852249.XA
Authority: CN
Inventors: 张清敏
Original assignee: PUDING COUNTY QINGYUAN TEA SPECIALTY COOPERATIVES
Current assignee: PUDING COUNTY QINGYUAN TEA SPECIALTY COOPERATIVES
Priority date: 2015-11-30
Filing date: 2015-11-30
Publication date: 2016-02-17

Abstract

The invention provides a processing technology of black tea. According to the processing technology provided by the invention, through thrice fermentation, the temperature is rapidly cooled to be above 0 DEG C after fermentation, and less loss of many volatile fragrant gases in tea leaves is ensured; meanwhile, through the thrice fermentation, the tea leaves can be effectively prevented from being excessively fermented, and the quality is ensured; by matching the improvement on withering, twisting, shaping and drying, the black tea which is obtained through a processing method of the black tea has the advantages that the appearance is compact and straight, the color is black, golden tips appear, the liquor color is red and bright, sweet flavor and high purity are realized, and the taste is mellow and brisk and is sweet after tasting; infused leaves are red, bright, fresh, symmetric and complete; dried tea is straight and strong in appearance, red and bright in tea infusion color, strong, sweet and fragrant in fragrance, bright-colored and red in liquor color and fresh, brisk and strong in taste.

Description

A kind of processing technology of black tea

Technical field

The invention belongs to processing field of tea leaves, particularly relate to a kind of processing technology of black tea.

Background technology

Black tea belongs to full fermented tea, be with fresh leaves of tea plant through withering, kneading, ferment, it is dry etc. that processing technology is refining forms, because being all homophony with redness at the bottom of its dry tea, soup look, leaf, therefore named black tea.

The corresponding clinical research of tool China shows, forms the important substance Pigments of its peculiar flavour at adjusting blood lipid, anti peroxidation of lipid, and eliminate free radical, the many-side such as anti-freezing and short fibrinolytic works.

Black tea numerous at present, because of the deficiency of raw material or processing technology, causes quality to stablize.Dry tea profile is slightly loose, and color and luster ash is brown; When forming millet paste, color and luster is partially dark not red; Mouthfeel is pained, is difficult to satisfy the demands of consumers.

Summary of the invention

For solving the problems of the technologies described above, the invention provides a kind of processing technology of black tea.

The present invention is achieved by the following technical programs.

The processing technology of a kind of black tea provided by the invention, comprises the following steps: comprise raw material select with pluck, wither adjusts, knead, ferment, shaping, drying, look select and remove the gred, it is characterized in that: described fermentation step is ferment for three times:

A, for the first time fermentation temperature are 20 ~ 25 DEG C, and relative humidity is 80 ~ 85%, and fermentation time is 100 ~ 300min; Then more than 0 DEG C is cooled to rapidly;

B, carry out second time fermentation, fermentation temperature is 26 ~ 29 DEG C, and relative humidity is 70 ~ 80%, and fermentation time is 50 ~ 80min; Then more than 0 DEG C is cooled to rapidly;

C, carry out third time fermentation, put pole and like that temperature difficult to understand is 15 ~ 20 DEG C, relative humidity 70 ~ 80%.

Further, described wither step is specially: under the condition of outdoor temperature lower than 30 DEG C, fresh leaf evenly spreads, and stand leaf amount 0.5 ~ 1kg/m2, shines blue or green 20 ~ 40min, then proceed to indoor to continue to wither, wind speed is 0.4 ~ 0.6m/s, and wither temperature regulating 35 ~ 45 DEG C, spreads thickness 3 ~ 4cm, spread 30 ~ 60min, withering leaf water content drops to 60%.

Further, described kneading is that withering leaf is filled rub barrel, and sky rubs 30 ~ 35min, then gently presses 10 ~ 15min, weight 25 ~ 30min, and sky rubs tea delivery after 5min.

Further, the described type that does is for start to throw leaf when carding machine temperature reaches 150 DEG C, every pot is thrown tea amount is 3kg, keeps every groove to throw leaf amount unanimously, 3 minutes time, takes the dish out of the pot when moisture content reaches 35%.

Further, described drying process is: carry out drying with tealeaves automatic drier, control temperature 80 DEG C, drying time 20min, stacks 1h while hot, dry 3 times continuously, be dried to water content 6%, case while hot after each baking.

Beneficial effect of the present invention is: the present invention is by three fermentations, and be cooled to more than 0 DEG C temperature after fermentation as quickly as possible, ensure that in tealeaves, a lot of volatile fragrance gas loss is less, simultaneously by three fermentations, can effectively avoid tea leaf fermentation excessive, the quality that ensure that, coordinate the tune that withers, knead, do type and dry improvement, the black tea profile that the processing method of black tea of the present invention is obtained is tight carefully straight and upright, color and luster Wu Run, gold milli appears, soup look red is gorgeous bright, fragrant and sweet high-purity, flavour alcohol is felt well back sweet, root of Ford Metalleaf is bright fresh and alive, even complete together, dry tea profile is straight and upright sturdy, the glow of millet paste color and luster, fragrance is strong fragrant and sweet, and the glow of soup look rich and gaudy, fresh taste and dense.

Detailed description of the invention

Further describe technical scheme of the present invention below, but described in claimed scope is not limited to.

Embodiment one

1, a processing technology for black tea, comprises the following steps:

1) raw material is selected and is plucked

Pick up from nuisanceless Ecological Tea Gardens, pluck and require that fine day temperature is advisable at 15 DEG C, standard of plucking is that bud one leaf is just opened up, bud-leaf length 2.5cm, and bud-leaf is complete, together even, without purple leaf, fish leaf, sick worm leaf;

2) wither tune

Under the condition of outdoor temperature lower than 30 DEG C, fresh leaf evenly spreads, and stand leaf amount 0.5kg/m2, shine blue or green 20min, then proceed to indoor and continue to wither, wind speed is 0.4m/s, and wither temperature regulating 35 DEG C, and spread thickness 3cm, spread 30min, withering leaf water content drops to 60%.

3) knead

Withering leaf is filled rub barrel, and sky rubs 30min, then gently presses 10min, weight 25min, and sky rubs tea delivery after 5min.

4) ferment

Be divided into three fermentations:

A, for the first time fermentation temperature are 20 DEG C, and relative humidity is 80%, and fermentation time is 100min; Then 3 DEG C are cooled to rapidly;

B, carry out second time fermentation, fermentation temperature is 26 DEG C, and relative humidity is 70%, and fermentation time is 50min; Then 3 DEG C are cooled to rapidly;

C, carry out third time fermentation, put pole and like that temperature difficult to understand is 20 DEG C, relative humidity 70%.

5) type is made

Start to throw leaf when carding machine temperature reaches 150 DEG C, every pot is thrown tea amount is 3kg, keeps every groove to throw leaf amount unanimously, 3 minutes time, takes the dish out of the pot when moisture content reaches 35%.

6) dry

Carry out drying with tealeaves automatic drier, control temperature 80 DEG C, drying time 20min, stack 1h while hot after each baking, dry 3 times continuously, be dried to water content 6%, case while hot.

7) look choosing: remove green and yellow tea with tea color sorter choosing; Monolithic is removed with winnowing machine;

8) remove the gred: with the tealeaves manually picking decontamination and do not conform to product appearance quality.

Embodiment two

1, a processing technology for black tea, comprises the following steps:

1) raw material is selected and is plucked

Pick up from nuisanceless Ecological Tea Gardens, pluck and require that fine day temperature is advisable at 25 DEG C, standard of plucking is that bud one leaf is just opened up, bud-leaf length 2.8cm, and bud-leaf is complete, together even, without purple leaf, fish leaf, sick worm leaf;

2) wither tune

Under the condition of outdoor temperature lower than 30 DEG C, fresh leaf evenly spreads, and stand leaf amount 1kg/m2, shine blue or green 40min, then proceed to indoor and continue to wither, wind speed is 0.6m/s, and wither temperature regulating 45 DEG C, and spread thickness 4cm, spread 60min, withering leaf water content drops to 60%.

3) knead

Withering leaf is filled rub barrel, and sky rubs 35min, then gently presses 15min, weight 30min, and sky rubs tea delivery after 5min.

4) ferment

Be divided into three fermentations:

A, for the first time fermentation temperature are 25 DEG C, and relative humidity is 85%, and fermentation time is 300min; Then 5 DEG C are cooled to rapidly;

B, carry out second time fermentation, fermentation temperature is 29 DEG C, and relative humidity is 80%, and fermentation time is 80min; Then 5 DEG C are cooled to rapidly;

C, carry out third time fermentation, put pole and like that temperature difficult to understand is 20 DEG C, relative humidity 80%.

5) type is made

6) dry

Claims

1. a processing technology for black tea, comprises the following steps: comprise raw material select with pluck, wither adjusts, knead, ferment, shaping, drying, look select and remove the gred, it is characterized in that: described fermentation step is ferment for three times:

2. the processing technology of black tea as claimed in claim 1, is characterized in that: described wither step is specially: under the condition of outdoor temperature lower than 30 DEG C, fresh leaf evenly spreads, stand leaf amount 0.5 ~ 1kg/m ², shine blue or green 20 ~ 40min, then proceed to indoor and continue to wither, wind speed is 0.4 ~ 0.6m/s, and wither temperature regulating 35 ~ 45 DEG C, and spread thickness 3 ~ 4cm, spread 30 ~ 60min, withering leaf water content drops to 60%.

3. the processing technology of black tea as claimed in claim 1, is characterized in that: described kneading is that withering leaf is filled rub barrel, and sky rubs 30 ~ 35min, then gently presses 10 ~ 15min, weight 25 ~ 30min, and sky rubs tea delivery after 5min.

4. the processing technology of black tea as claimed in claim 1, is characterized in that: the described type that does is for start to throw leaf when carding machine temperature reaches 150 DEG C, every pot is thrown tea amount is 3kg, keeps every groove to throw leaf amount unanimously, 3 minutes time, takes the dish out of the pot when moisture content reaches 35%.

5. the processing technology of black tea as claimed in claim 1, is characterized in that: described drying process is: carry out drying with tealeaves automatic drier, control temperature 80 DEG C, drying time 20min, stacks 1h while hot after each baking, dries 3 times continuously, be dried to water content 6%, case while hot.