CN105410218A - Method for preparing high-quality low-fluorine dark tea from fresh leaves of well-bred tea trees producing Chinese tea 108 and 302 - Google Patents

Abstract

The invention discloses a method for preparing high-quality low-fluorine dark tea from fresh leaves of well-bred tea trees producing Chinese tea108 and 302. The method comprises steps as follows: (1), picking of the fresh leaves; (2), tedding; (3), fixation; (4), rolling; (5), stem removal; (6) steaming; (7) fermentation; (8) drying; (9), blending; (10) steaming, pressing and drying. Compared with the prior art, the method has the advantages as follows: the sensory quality, taste components and the safety of the dark tea prepared with the method are better than those of common dark tea sold on the market; produced black brick tea has regular appearance, a brown and bright color and pure fragrance, and the tea soup is bright reddish yellow and tastes mellow and mild; the content of aqueous extracts, the content of tea polyphenol, the content of soluble sugar, the content of free amino acid, the content of caffeine and the content of theaflavin and the like are 83.5%. 75.6%, 34.8%, 203.6%, 109.6% and 118.2% higher than those of the common dark tea sold on the market respectively, and the fluorine content of the dark tea is only 111.0 mg/kg, is much lower than the national standard (300 mg/kg) and is 86.0% lower than that of common dark tea sold on the market.

Description

In a kind of utilization, the fresh leaf of tea 108,302 improved tea variety makes the method for the black tea of the low fluorine of high-quality

Technical field

The present invention relates to tealeaves manufacture craft, particularly relate to the fresh leaf of tea 108,302 improved tea variety in a kind of utilization and make the method for the black tea of the low fluorine of high-quality.

Background technology

Black tea is often called as border-sale tea or limit tea because mainly selling to the wide border areas, northwest of China, and for ease of transport, black tea is generally pressed into brick shape, therefore is commonly called as again as brick tea.It lives in the regional ethnic group compatriot such as Tibet, Qinghai, Xinjiang, Inner Mongol for making the primary raw material of buttered tea, milk tea, is essential thing of living its every day.The manufacture craft of the black tea of tradition is very complicated, for formed its orange red bright soup look, alcohol and smooth mouthfeel, Pure and fragrance, people need be deposited in together for a long time by processing in a large number leaf, utilize the microorganism nature inoculation fermentation in air, promote that tealeaves annesl is spoiled, this operation is critical process---the wet heap that black tea makes.Until whole wet heap operation completes from flocking together, generally needing the time of about 30 days, needing timing to be opened, mix thoroughly and again do and pile by tea heap for regulating the temperature workman in heap.But this operation to the control of tea base temperature mainly with workman sensation thus and inaccuracy, cause black tea quality extremely unstable.Turning and banking up for a long time repeatedly requires that the raw material of the black tea of processing has certain maturity, otherwise tealeaves very easily becomes " chalina " in this operation.This is that the making raw material of black tea mostly is one of major reason of thick branch Lao Ye.In addition, current Hei Cha manufacturing enterprise adopts the technique of purchase casual household gross tea row watering mix, decatize, wet heap again to make black tea, often criticize the raw material sources more complicated of gross tea and there is larger difference, this is also the major reason causing different batches black tea quality to there is larger difference.

Tea tree is a kind of typical rich fluorine plant, and along with the increase of bud tip maturity, in leaf, the fluorine of accumulation sharply increases.The Oil repellent of commercially available common black tea reaches more than 700mg/kg usually, and research finds, human body takes in the fluorine of more than 2.7mg every day from black tea, and health namely may be caused to occur the fluorine poisoning such as den tal fluorosis, fluorosis of bone symptom.In recent years, for reducing the Oil repellent in black tea, researcher has attempted adding the modes such as chemical reagent, biological enzyme formulation, microorganism in process and has reduced Oil repellent in black tea, but because of various reasons, said method not real applying in the actual production of black tea.

There is larger difference in the enrichment of different varieties of tea plant to fluorine.In recent years, researcher find national breeding " middle tea 302 ", " middle tea 108 " the whole year each Ji Zhongyi bud five leaf to bud ten leaf Oil repellent be only 95.17-496.77mg/kg, being starkly lower than the most tea tree breed of China, is a kind of typical low fluorine tea tree breed.

Middle tea 302 is as maternal life morning be bred as male parent artificial hybridization with " Fuding white tea " F1 generation by " No. 6, Georgia ", high-quality, high yield, the kind of high resistance, in Sichuan, Hubei, zhejiang and other places has the plantation of larger area, generally be mainly used in the famous green tea making simple bud or 1 bud 1 leaf class, its spring tea 1 bud 2 leaf amino acid, Tea Polyphenols, the content of caffeine and water extraction is respectively 4.25%, 23.83%, 3.47%, with 35.84%, phenol ammonia ratio is 5.61, its component content is abundanter, thus there is the material base making the black tea of the low fluorine of high-quality.

Middle tea 108 be selected by adopting the cuttings of 60CO-gamma-rays process Dragon Well tea 43 by Tea Inst., Chinese Academy of Agricultural Sciences life morning, high-quality, disease-resistant national improved tea variety, its inclusion is abundant, and output is high, is generally used for making famous green tea.Research in recent years finds, middle tea 108 is 108.12-462.44mg/kg at annual spring, summer, autumn each Ji Zhongyi bud five leaf to the fluorinated volume of bud ten leaf, be starkly lower than Fuding white tea (133.95-856.42mg/kg) and most of tea tree breed, because of but a kind of excellent low fluorine tea tree breed.

The making of the black tea of tradition (brick tea) generally adopt gross tea sprinkle water mix, after decatize again the mode of naturally wet heap to carry out annesl spoiled, wet heap environment is larger by external influence, the temperature of tea base inside, humidity are difficult to control, so that become tea quality to stablize.In addition, make raw material thick old, mix, cause the Oil repellent of the black tea of commercially available tradition (brick tea) to remain high, in addition, brick tea inside is many and thick long tea stalk makes whole brick tea extremely unsightly.

Given this, the present invention intends the fresh leaf of tea 108,302 improved tea variety in employing as the raw material making the black tea of low fluorine (brick tea), by fresh leaves de-enzyming, knead in short-term, decatize, batch (-type) add the modes such as hot fermentation, oven dry, steam pressure and make the black tea of the low fluorine of high-quality (brick tea), improve organoleptic quality and the security of black tea (brick tea), with meet borderland ethnic group compatriot daily needed for.

Summary of the invention

The present invention is to solve above-mentioned deficiency, provides the fresh leaf of tea 108,302 improved tea variety in a kind of utilization and makes the method for the black tea of the low fluorine of high-quality.

Above-mentioned purpose of the present invention is realized by following technical scheme: in a kind of utilization, the fresh leaf of tea 108,302 improved tea variety makes the method for the black tea of the low fluorine of high-quality, it is characterized in that: comprise the following steps:

(1) leaf picking: bud five leaf of tea 302 or middle tea 108 fresh leaves of tea plant or bud six leaf (not hairtail leaf, sick worm leaf, rainwater leaf are not adopted) in harvesting;

(2) stand is blue or green: it is blue or green to store blue or green groove stand, and thickness 18-20 centimetre, spreads out blue or green room temperature 22-25 DEG C, humidity 70-75%, time 5-6h, and air blast 30min, stops 30min, and latter two hour turns off the blast;

(3) complete: adopt 80 type roller fixation machines, rotating speed 22r/min, Ye Wen 80-83 DEG C, time 2-3min, throw leaf amount 280-300kg/h, water-removing leaves moisture content 63-65%;

(4) knead: after adopting 55 type kneading machines to complete, first time kneads while hot, does not pressurize, kneading machine rotating speed 40r/min, 2min; Pile up and place 120min; Second time is kneaded, and does not pressurize, 1min;

(5) de-stalk: adopt machine to add the de-stalk of artificial mode, blowing makes stalk, leaf separately;

(6) decatize: knead leaf and fill after spreading in food steamer, steam 30s after upper vapour;

(7) ferment: the processing leaf (Ye Wen is about 80-85 DEG C) after steaming is loaded on cotton pocket (25-30 jin/bag) immediately, isolated tea stalk installs in the same fashion, put into cylinder firing equipment together, put into 20-25 bag for every, every heating in a 24 hours cylinder, rotating speed 22r/min, closing device about leaf temperature rise to 85 DEG C, heat fermentation tealeaves, tea stalk being left standstill in cylinder, produces by gentle tealeaves self more than cylinder, time 7-12d;

(8) dry: the tealeaves that natural draft drying ferments;

(9) assorted: the short stalk tea stalk cutting machine fermented being cut into 1-1.5cm is spelled in tealeaves mix thoroughly by the weight of 8%;

(10) steam pressure, oven dry: be pressed into brick by after assorted good loose tea decatize, every block 500g, the brick tea suppressed, puts into 75-80 DEG C of baking oven and dries.

The present invention is that in utilizing, tea 302 or the fresh leaf of middle tea 108 improved tea variety produce that brick output shape is straight, color and luster is brown, soup look orange is bright, fragrance is pure, flavour alcohol and, the component contents such as organoleptic quality and water extraction, Tea Polyphenols, soluble sugar, free amino acid, caffeine, theaflavin are apparently higher than commercially available traditional brick tea, and Oil repellent is than the high-quality low-fluorine brick tea of commercially available traditional brick tea low 86.0%, be mainly following some:

(1) fresh leaf: the fresh leaf inclusion of middle tea 302 or middle tea 108 breeding tea tree is enriched, the Oil repellent of annual each Ji Yenei is starkly lower than most of tea tree breed, be a kind of excellent low fluorine tea tree breed, there is the material base of production high-quality low-fluorine brick tea.

(2) pluck: bud five leaf of tea 302 or the fresh leaf of middle tea 108 improved tea variety or a bud six leaf (not hairtail leaf in harvesting, sick worm leaf, rainwater leaf are not adopted, young sprout is about 55d-65d growth period) as making raw material, meet the requirement of traditional brick tea to feedstock grade.

(3) complete: roller fixation, complete steady quality.

(4) knead: because fresh leaf is comparatively thick old, the higher not easy-formation of fiber content in leaf, therefore need knead while hot, first time kneads, and carries out while hot immediately after completing, and for avoiding blade fragment broken, adopts the mode of light pressure in short-term to carry out; Second time is kneaded and processing leaf need be carried out carrying out while hot after decatize in short-term makes its softness, for ensureing its integrality, does not pressurize when kneading, short time treatment.

(5) batch (-type) adds hot fermentation: during the wet heap of traditional brick tea, the epidemic disaster in tea base is all wayward, comparatively large by ectocine, and tea base is generally piled in indoor on the ground, and sanitary condition is poor.Electric heating vial-type roasting machine after using improvement in the present invention carries out adding hot fermentation, ensure that the sanitary condition of tealeaves; Every day, timing was heated the tealeaves in machine, and temperature accurately controls, and after machine switched off, tealeaves ferments in waste heat, is beneficial to slow conversion and the raising of quality; The tealeaves of fermentation through watering mix process, but utilizes that contained humidity in self leaf carries out chemical reaction, annesl is spoiled, is conducive to stabilizing and increasing of quality.In sweat, the tea stalk also independent packed fermentation that this tea departs from, is conducive to the conversion of a small amount of composition in tea stalks, the assorted local flavor entering can improve in tealeaves tealeaves.

(6) stalk, assorted is cut: the short stalk tea stalk cutting machine taken off being cut into 1-1.5cm, spell into tealeaves by the stalk amount of national standard 8%, make made brick tea good looking appearance, flavour alcohol and, be starkly lower than commercially available traditional brick tea containing stalk amount, meet corresponding national standard.

(7) dry: the shaping brick tea of steam pressure is adopted and Tumbled Cool, and is conducive to the further conversion of brick tea fragrance, flavour.

The present invention's advantage is compared with prior art: its organoleptic quality of black tea that the present invention produces, flavour composition, security is all higher than commercially available common black tea, the black brick tea profile produced is rectified, color and luster is brown glossy, fragrance is pure and mild, soup look reddish yellow becomes clear, flavour alcohol and, water extraction in tealeaves, Tea Polyphenols, soluble sugar, free amino acid, caffeine, theaflavin equal size is respectively higher than 83.5% of commercially available common black tea, 75.6%, 34.8%, 203.6%, 109.6% and 118.2%, and its Oil repellent is only 111.0mg/kg, well below national standard (300mg/kg), lower than the Oil repellent of commercially available common black tea by 86.0%.In addition, other indices of black tea that the present invention makes all meet national respective standard.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail.

In utilizing, the fresh leaf of tea 108,302 improved tea variety makes a method for the black tea of the low fluorine of high-quality, comprises the following steps:

(1) leaf picking: bud five leaf of tea 302 or middle tea 108 fresh leaves of tea plant or bud six leaf (not hairtail leaf, sick worm leaf, rainwater leaf are not adopted) in harvesting;

(2) stand is blue or green: it is blue or green to store blue or green groove stand, and thickness 18-20 centimetre, spreads out blue or green room temperature 22-25 DEG C, humidity 70-75%, time 5-6h, and air blast 30min, stops 30min, and latter two hour turns off the blast;

(3) complete: adopt 80 type roller fixation machines, rotating speed 22r/min, Ye Wen 80-83 DEG C, time 2-3min, throw leaf amount 280-300kg/h, water-removing leaves moisture content 63-65%;

(4) knead: after adopting 55 type kneading machines to complete, first time kneads while hot, does not pressurize, kneading machine rotating speed 40r/min, 2min; Pile up and place 120min; Second time is kneaded, and does not pressurize, 1min;

(5) de-stalk: adopt machine to add the de-stalk of artificial mode, blowing makes stalk, leaf separately;

(6) decatize: knead leaf and fill after spreading in food steamer, steam 30s after upper vapour;

(7) ferment: the processing leaf (Ye Wen is about 80-85 DEG C) after steaming is loaded on cotton pocket (25-30 jin/bag) immediately, isolated tea stalk installs in the same fashion, put into cylinder firing equipment together, put into 20-25 bag for every, every heating in a 24 hours cylinder, rotating speed 22r/min, closing device about leaf temperature rise to 85 DEG C, heat fermentation tealeaves, tea stalk being left standstill in cylinder, produces by gentle tealeaves self more than cylinder, time 7-12d;

(8) dry: the tealeaves that natural draft drying ferments;

(9) assorted: the short stalk tea stalk cutting machine fermented being cut into 1-1.5cm is spelled in tealeaves mix thoroughly by the weight of 8%;

(10) steam pressure, oven dry: be pressed into brick by after assorted good loose tea decatize, every block 500g, the brick tea suppressed, puts into 75-80 DEG C of baking oven and dries.

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 and embodiment content 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)

1. in utilizing, the fresh leaf of tea 108,302 improved tea variety makes a method for the black tea of the low fluorine of high-quality, it is characterized in that: comprise the following steps:

(1) leaf picking: bud five leaf of tea 302 or middle tea 108 fresh leaves of tea plant or bud six leaf (not hairtail leaf, sick worm leaf, rainwater leaf are not adopted) in harvesting;

(2) stand is blue or green: it is blue or green to store blue or green groove stand, and thickness 18-20 centimetre, spreads out blue or green room temperature 22-25 DEG C, humidity 70-75%, time 5-6h, and air blast 30min, stops 30min, and latter two hour turns off the blast;

(3) complete: adopt 80 type roller fixation machines, rotating speed 22r/min, Ye Wen 80-83 DEG C, time 2-3min, throw leaf amount 280-300kg/h, water-removing leaves moisture content 63-65%;

(4) knead: after adopting 55 type kneading machines to complete, first time kneads while hot, does not pressurize, kneading machine rotating speed 40r/min, 2min; Pile up and place 120min; Second time is kneaded, and does not pressurize, 1min;

(5) de-stalk: adopt machine to add the de-stalk of artificial mode, blowing makes stalk, leaf separately;

(6) decatize: knead leaf and fill after spreading in food steamer, steam 30s after upper vapour;

(7) ferment: the processing leaf (Ye Wen is about 80-85 DEG C) after steaming is loaded on cotton pocket (25-30 jin/bag) immediately, isolated tea stalk installs in the same fashion, put into cylinder firing equipment together, put into 20-25 bag for every, every heating in a 24 hours cylinder, rotating speed 22r/min, closing device about leaf temperature rise to 85 DEG C, heat fermentation tealeaves, tea stalk being left standstill in cylinder, produces by gentle tealeaves self more than cylinder, time 7-12d;

(8) dry: the tealeaves that natural draft drying ferments;

(9) assorted: the short stalk tea stalk cutting machine fermented being cut into 1-1.5cm is spelled in tealeaves mix thoroughly by the weight of 8%;

(10) steam pressure, oven dry: be pressed into brick by after assorted good loose tea decatize, every block 500g, the brick tea suppressed, puts into 75-80 DEG C of baking oven and dries.