CN105394217A - Processing technology of black tea - Google Patents
Processing technology of black tea Download PDFInfo
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- CN105394217A CN105394217A CN201510847639.8A CN201510847639A CN105394217A CN 105394217 A CN105394217 A CN 105394217A CN 201510847639 A CN201510847639 A CN 201510847639A CN 105394217 A CN105394217 A CN 105394217A
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Abstract
The invention relates to a processing technology of black tea. The processing technology includes the withering procedure, the rolling procedure, the fermentation procedure, the primary drying procedure, the spreading and cooling procedure, the fry-drying procedure and the fragrance increasing procedure which are sequentially implemented. The processing technology is characterized in that the fermentation procedure is implemented by evenly and loosely stacking rolled tea leaves in a dustpan, covering the dustpan with a wet towel, and placing the dustpan on a fermentation frame to naturally ferment tea leaves for 6-8 hours. The natural fermentation method is adopted for the fermentation process of black tea processing, the requirement for raw materials is not high, the stem with one bud and two leaves, the stem with one bud and three leaves and the stem with one bud and four leaves can all be processed, and particularly the picking rate of local fresh tea leaves in summer and autumn can be ensured. In addition, smoking is not needed in the process, the method is simple, and no electric energy is consumed.
Description
Technical field
The present invention relates to a kind of processing technology of black tea, belong to processing field of tea leaves.
Background technology
Black tea belongs to fermentation teas, because it does dark brown pool with the millet paste brewed based on redness, and therefore named black tea.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, dark liking by the vast person of drinking tea.
In the process of black tea, fermentation is an indispensable procedure, existing fermentation of black tea process is put in machinery fermentation equipment by tealeaves to ferment, and not only consume electric energy, and the black tea adopting above-mentioned fermentation mode to process is also higher to the requirement of raw material.
Summary of the invention
For above-mentioned weak point of the prior art, the present invention aims to provide the processing technology that a kind of sweat does not consume the black tea of electric energy.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of processing technology of black tea, comprise the operation of withering of order enforcement, knead operation, fermentation procedure, just dry operation, spreading for cooling operation, fried dry operation and Titian operation, it is characterized in that: the implementation process of described fermentation procedure is, tealeaves through kneading processing is even, loosely is stacked in dustpan, wet towel in covering, to be placed on fermenting frame spontaneous fermentation 6 ~ 8 hours.
The thickness being placed on the tealeaves in dustpan is 15 ~ 20cm.
The process of fermentation is carried out under the environment of temperature 24 ~ 29 DEG C, humidity 80 ~ 90%.
Sweat turns once or twice.
The present invention is owing to taking above technical scheme, it has the following advantages: the sweat of black tea processing of the present invention adopts natural fermentating method, less demanding to raw material, one bud two, three, four leaf all can be processed, particularly can solve summer and autumn local dark brownish green lower tree rate, be conducive to the income improving this area tea grower.And process is without the need to sootiness, method is simple, without the consumption of electric energy.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described.
The present invention proposes a kind of processing technology of black tea, it comprises operation of withering that order implements, kneads operation, fermentation procedure, just dries operation, spreading for cooling operation, fried dry operation and Titian operation, special feature of the present invention is: fermentation procedure adopts the method for spontaneous fermentation, not by electric energy machinery Zymolysis Equipment, concrete way is as follows:
By the tealeaves through kneading processing evenly, loosely is stacked in dustpan, thickness is 15 ~ 20cm, then covers upper wet towel, and to be placed on fermenting frame spontaneous fermentation 6 ~ 8 hours, sweat carries out under the environment of temperature 24 ~ 29 DEG C, humidity 80 ~ 90%.For making fermentation even, sweat turns one or twice.After completing fermentation, leaf look Huang is red, and occurs with joyful light flowery odour.
The sweat of black tea processing of the present invention adopts natural fermentating method, advantage is less demanding to raw material, one bud two, three, four leaf all can be processed, and particularly can solve summer and autumn local dark brownish green lower tree rate, be conducive to the income improving this area tea grower.And process is without the need to sootiness, method is simple, without the consumption of electric energy.
Obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making other embodiments all obtained under creative work prerequisite, belong to the scope of protection of the invention.
Claims (4)
1. the processing technology of a black tea, comprise the operation of withering of order enforcement, knead operation, fermentation procedure, just dry operation, spreading for cooling operation, fried dry operation and Titian operation, it is characterized in that: the implementation process of described fermentation procedure is, tealeaves through kneading processing is even, loosely is stacked in dustpan, wet towel in covering, to be placed on fermenting frame spontaneous fermentation 6 ~ 8 hours.
2. the processing technology of black tea as claimed in claim 1, is characterized in that: the thickness being placed on the tealeaves in dustpan is 15 ~ 20cm.
3. the processing technology of black tea as claimed in claim 1 or 2, is characterized in that: the process of fermentation is carried out under the environment of temperature 24 ~ 29 DEG C, humidity 80 ~ 90%.
4. the processing technology of black tea as claimed in claim 1 or 2, is characterized in that: sweat turns once or twice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510847639.8A CN105394217A (en) | 2015-11-29 | 2015-11-29 | Processing technology of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510847639.8A CN105394217A (en) | 2015-11-29 | 2015-11-29 | Processing technology of black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394217A true CN105394217A (en) | 2016-03-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510847639.8A Pending CN105394217A (en) | 2015-11-29 | 2015-11-29 | Processing technology of black tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN105394217A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210359A (en) * | 2011-06-25 | 2011-10-12 | 夏真希 | Method for making black tea |
| CN104171047A (en) * | 2014-07-18 | 2014-12-03 | 淳安县鸠坑万岁岭茶叶专业合作社 | Black tea preparation method |
| CN104430999A (en) * | 2014-12-19 | 2015-03-25 | 四川蒙顶山跃华茶业集团有限公司 | Production method of black tea |
-
2015
- 2015-11-29 CN CN201510847639.8A patent/CN105394217A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210359A (en) * | 2011-06-25 | 2011-10-12 | 夏真希 | Method for making black tea |
| CN104171047A (en) * | 2014-07-18 | 2014-12-03 | 淳安县鸠坑万岁岭茶叶专业合作社 | Black tea preparation method |
| CN104430999A (en) * | 2014-12-19 | 2015-03-25 | 四川蒙顶山跃华茶业集团有限公司 | Production method of black tea |
Non-Patent Citations (1)
| Title |
|---|
| 陈继伟等: "针形名优红茶机械加工技术", 《贵州茶叶》 * |
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Application publication date: 20160316 |