CN105532954B - A kind of Fu-brick tea and preparation method thereof - Google Patents
A kind of Fu-brick tea and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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Abstract
The present invention provides a kind of preparation methods of Fu-brick tea, include the following steps：By Dark Green Tea successively by plus water, even heap, alcoholization fermentation, gas steam, compacting, sizing, floating and drying, obtain Fu-brick tea；The temperature of the alcoholization fermentation is 50~60 DEG C, and relative humidity is 75~90%, and the time is 24~48h.The present invention adds the technique of alcoholization fermentation and sizing in the preparation process of traditional Fu-brick tea, has adjusted attenuation degree, creates Anhua black tea neomorph.Wherein, alcoholization fermentation is under the comprehensive function of microbial environment and thermal and hydric environment, and the conversion process of enzyme in tealeaves has highlighted mellow salubrious flavour, given off a strong fragrance, inherently improved the product, and product is also less prone to microbiological contamination.In addition, invention also uses the technique of sizing, make product that thick middle, the cake type of thin edge be presented.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of Fu-brick tea and preparation method thereof.
Background technology
Fu-brick tea belongs to black tea, also referred to as fermented tea first ancestor.First piece of Fu-brick tea, which is recorded, according to history records is born in Xianyang Jingyang
County, Hunan Fu tea authorities Mr. Shi Zhaopeng autograph " source of Fu tea " for Xianyang Fu-brick tea.The earliest raw material of Fu-brick tea is made to come
From Shaanxi, Sichuan, since post-consumption demand surges, Shaanxi, Sichuan raw material just introduce Hunan can not meet process requirements
Raw material of the Dark Green Tea as Fu-brick tea.
Traditional Fu-brick tea manufacture craft adds water, even heap, gas steaming, compacting, floating and drying including fresh leaf.It specifically, will
Dark Green Tea pressed sizing, the antecedent basis of floating.Tealeaves initial water content is detected, by the equal calculation formula of dry matter by tea
Leaf adds water to 20%~28%.Fine spray shower nozzle injection several times is added among tealeaves.Then, by the even heap of tealeaves, the step be by
The process that tealeaves absorbs a certain amount of moisture.The tealeaves being watered is stirred evenly repeatedly, tealeaves is made to fully absorb moisture.Then
Tea cake is steamed into promoting the circulation of qi, the sterilization of this tea cake, the critical process shaped measure 1kg, be laid in steam box, cross steam 8 seconds i.e.
It can.Further, it by steamed tealeaves, pours into Fu-brick tea compacting tool set, it is artificial to shoulder compression using pressure.Pressed Fu-brick tea into
Row floating, this is the core process of Fu-brick tea.The Fu-brick tea suppressed is cooled down 2~3 hours, after being fully cooled, is put into Fu tea
In floating drying chamber, at 28 DEG C -32 DEG C, humidity can floating completion at 60%~80%, 8~12 day for temperature control.Finally done
Dry, this is to form black tea quality and the committed step of color and luster, is dried using high temperature drying chamber, and for temperature at 45~50 DEG C, the time maintains 1
Week, product drying to be detected are up to state standards brick tea, dry to complete.
But often form is single for the Fu-brick tea processed by traditional handicraft, flavour band is puckery and has the sour tart flavour, soup turbid not
The shortcomings that clear, and easily contaminate miscellaneous bacteria.
Invention content
In view of this, the technical problem to be solved in the present invention is to provide a kind of Fu-brick tea and preparation method thereof, the present invention
The Fu-brick tea shape of offer is regular, and " golden flower " is luxuriant；Flavour is mellow, and arohid flavour is strong, and soup look blood orange becomes clear, and tea residue is dark brown even
It is whole, and it is not easy microbiological contamination.
The present invention provides a kind of preparation methods of Fu-brick tea, include the following steps：
By Dark Green Tea successively by plus water, even heap, alcoholization fermentation, gas steam, compacting, sizing, floating and drying, obtain Fu bricks
Tea；
The temperature of the alcoholization fermentation is 50~60 DEG C, and relative humidity is 75~90%, and the time is 24~48h.
Preferably, the tea stack height of the alcoholization fermentation is 70~100cm.
Preferably, the alcoholization fermentation avoids direct sunlight.
Preferably, the pressure of the sizing is 0.8 ton~1.2 tons, and the time of compacting is 1.5 minutes~2 minutes.
Preferably, the water content of Dark Green Tea is 20wt%~28wt% after described plus water.
Preferably, the temperature that the gas steams is 90~100 DEG C, and the time that the gas steams is 6~10s.
Preferably, the temperature of the floating is 28 DEG C~32 DEG C, and humidity is 60%~80%, and the time is 8~12 days.
Preferably, for the temperature of the drying at 45~50 DEG C, the time is 5~9 days.
The present invention provides the Fu-brick teas that a kind of above-mentioned preparation method is prepared.
Preferably, the Fu-brick tea is flying disk type tea cake, and a diameter of 17.5~19cm of the tea cake, center thickness is
1.8~2.2cm, edge thickness are 1~1.5cm.
Preferably, mould bacterial content≤1 × 10 of the Fu-brick tea4Cfu/ grams, yeast bacterial content≤1 of the Fu-brick tea ×
103Cfu/ grams.
Compared with prior art, the present invention provides a kind of preparation method of Fu-brick tea, include the following steps：By Dark Green Tea
Successively by plus water, even heap, alcoholization fermentation, gas steam, compacting, sizing, floating and drying, obtain Fu-brick tea；The alcoholization fermentation
Temperature for 50~60 DEG C, relative humidity is 75~90%, and the time is 24~48h.The present invention is in the preparation of traditional Fu-brick tea
The technique for adding alcoholization fermentation and sizing in the process, has adjusted attenuation degree, creates Anhua black tea neomorph.Wherein, alcohol
Change under the comprehensive function that fermentation is microbial environment and thermal and hydric environment, the conversion process of enzyme in tealeaves, highlighted mellow salubrious
Flavour gives off a strong fragrance, and inherently improves the product, and product is also less prone to microbiological contamination.In addition, invention also uses sizings
Technique, make product present thick middle, the cake type of thin edge.
The result shows that the Fu-brick tea that makes of the present invention, arohid flavour is strong, fragrant and sweet salubrious strong fragrance, and soup look is orange red bright, flavour
Mellow and aftertaste is sweet refreshing, and tea residue is yellowish-brown, and blade is neat and well spaced.This shows that, using method provided by the invention making Fu-brick tea, it can be made
Color and luster is unanimously neat and well spaced, and flavour is mellow, arohid flavour, fragrant and sweet salubrious strong fragrance.Mould bacterial content≤1 × 10 of the Fu-brick tea4Cfu/ grams
Yeast bacterial content≤1 × 10 of the Fu-brick tea3Cfu/ grams
Specific embodiment
The present invention provides a kind of preparation methods of Fu-brick tea, include the following steps：
By Dark Green Tea successively by plus water, even heap, alcoholization fermentation, gas steam, compacting, sizing, floating and drying, obtain Fu bricks
Tea；
The temperature of the alcoholization fermentation is 50~60 DEG C, and relative humidity is 75~90%, and the time is 24~48h.
The present invention prepares Fu-brick tea by raw material of Dark Green Tea.Wherein, Dark Green Tea refers to not by the black tea of compacting, shape item
Thick leaf is wealthy, and color and luster is dark brown glossy.Hunan Dark Green Tea is generally used to the Fu-brick tea that pressure makes brick shape.
The present invention carries out Dark Green Tea to add water first, and there is no specifically limited, abilities to described plus water method by the present invention
The known water feeding method of field technique personnel.In the present invention, described plus water preferably carries out as follows：
Tealeaves initial water content is detected, is repeatedly sprayed to moisture in tealeaves by the equal calculation formula of dry matter, directly
Water content into tealeaves is 20%~28%.
The equal calculation formula of the dry matter is shown in Formulas I：
Amount of water=tealeaves primary quantity × (the initial moisture of 1-)/(the final moisture ratio of 1- tealeaves)-tealeaves primary quantity
Formulas I
In Formulas I, when amount of water is carries out Fu-brick tea preparation, add the quality for adding water in the technique of water into tealeaves；
Tealeaves primary quantity is quality of the tealeaves before water is added；
Initial water is divided into water content of the tealeaves before water is added；
The final moisture ratio of tealeaves is the water content in tealeaves after adding the water tealeaves.
In the present invention, described plus water is Dark Green Tea pressed sizing and the premise of floating.
Then, the tealeaves after water will be added to carry out even heap.Specifically, the tealeaves after water will be added to stir repeatedly, make tealeaves abundant
Absorb moisture.
After even heap, the tealeaves is subjected to alcoholization fermentation.Alcoholization fermentation is the critical process to form product color, smell and taste.
In the present invention, preferably on back of the body window, clean ground, placed slights grass, avoids direct sunlight for the alcoholization fermentation,
Tealeaves is stacked at and is slightd on grass, then the temperature and humidity of control alcoholization fermentation is capped wet cloth on tea heap, treats that tea embryo surface goes out
Existing droplet, color is yellowish-brown by yellowish green turn, band sweet wine is fragrant, the fragrance of a flower when.
In the present invention, the temperature of the alcoholization fermentation is preferably 50~60 DEG C, more preferably 52~58 DEG C, most preferably
54~56 DEG C；Relative humidity is preferably 75~90%, more preferably 80%~85%, most preferably 82%~84%；Time is excellent
It is selected as 24~48h, more preferably 30~45h, most preferably 35~40h.
The tea stack height of the alcoholization fermentation is preferably 70~100cm, more preferably 80~90cm.
Alcoholization is steamed after fermentation, by the tealeaves into promoting the circulation of qi.Gas steaming is that tea cake is sterilized, and the crucial work of later stage sizing
Skill.
Wherein, tealeaves steams 8~10 seconds in 90~100 DEG C of steam, tea steaming can be made saturating, and moisture will not be excessively high.Institute
When stating gas steaming, the ulking thickness of tealeaves is 10~15cm, is laid in steam box, crosses 90~100 DEG C of steam 6~10 seconds.
After gas steams, the tealeaves is suppressed.The compacting preferably carries out as follows：
Tealeaves after gas is steamed is poured into a cloth bag, and a hand clutches sack, and another hand takes tea, is gently rubbed and is turned several
Under, sack is placed in tea China Youth Communist League Center Committee, bag bottom upward, wraps up in mouth and makees type, and the basic configuration for making compressed tea rubs molding.
Wherein, the cloth bag is preferably triangle round bottom beanbag.After compacting, obtain a diameter of the 19.5 of tea cake~
20cm。
After compacting, tealeaves is shaped.Sizing is the molding critical process of Fu-brick tea.Rubbing the tea wrapped,
It is placed on press, compression moulding obtains tea cake.The pressure of sizing is preferably 0.8 ton~1.2 tons, and the time is 1.5 minutes~2
Minute.
After sizing, the tea cake is cooled down, then carries out floating.The floating is to make the core work of Fu-brick tea
Skill preferably carries out as follows：
Tea cake is put into Fu tea floating drying chambers and carries out floating, the temperature of the floating is preferably 28 DEG C~32 DEG C, more excellent
It is selected as 29~31 DEG C；The humidity is preferably 60%~80%, and more preferably 65%~75%；It is described hair the time spent be preferably
8~12 days, more preferably 9~11 days.
After floating, tea cake golden flower is luxuriant, and particle is big, compared to traditional black tea brick golden flower, floating area bigger, particle
It is full.
After floating, tea cake is dried, obtains Fu-brick tea.Drying is the key that form Fu-brick tea fragrance and color and luster
Step, in the present invention, it is preferred to be dried using high temperature drying chamber, the temperature of drying is preferably 45~50 DEG C, and the time is preferably 5~9
My god, more preferably 6~8 days.
Preferably, the dry brick tea being up to state standards is subjected to metering packing and is put in storage after being packaged.
The present invention also provides a kind of Fu-brick teas being prepared using above-mentioned preparation method.In the present invention, the Fu
Brick tea is preferably flying disk type tea cake, a diameter of 17.5~19cm of the tea cake, and center thickness is 1.8~2.2cm, edge thickness
For 1~1.5cm.
Mould bacterial content≤1 × 10 of the Fu-brick tea4Yeast bacterial content≤1 × 10 of the cfu/ grams of Fu-brick tea3Cfu/ grams
The present invention adds the technique of alcoholization fermentation and sizing in the preparation process of traditional Fu-brick tea, has adjusted fermentation
Degree creates Anhua black tea neomorph.Wherein, alcoholization fermentation is tea under the comprehensive function of microbial environment and thermal and hydric environment
The conversion process of enzyme in leaf has highlighted mellow salubrious flavour, has given off a strong fragrance, and inherently improves the product, and product
It is also less prone to microbiological contamination.In addition, invention also uses the technique of sizing, make product that thick middle, the cake type of thin edge be presented.
The result shows that the Fu-brick tea that makes of the present invention, arohid flavour is strong, fragrant and sweet salubrious strong fragrance, and soup look is orange red bright, flavour
Mellow and aftertaste is sweet refreshing, and tea residue is yellowish-brown, and blade is neat and well spaced.This shows that, using method provided by the invention making Fu-brick tea, it can be made
Color and luster is unanimously neat and well spaced, and flavour is mellow, arohid flavour, fragrant and sweet salubrious strong fragrance.Mould bacterial content≤1 × 10 of the Fu-brick tea4Cfu/ grams,
Yeast bacterial content≤1 × 10 of the Fu-brick tea3Cfu/ grams.
For a further understanding of the present invention, with reference to embodiment to Fu-brick tea provided by the invention and preparation method thereof into
Row explanation, protection scope of the present invention are not limited by the following examples.
Embodiment 1
Add water：Dark Green Tea pressed sizing, the antecedent basis of floating.Tealeaves initial water content is detected, it is equal by dry matter
Calculation formula tealeaves is added water to 20%.Fine spray shower nozzle injection several times is added among tealeaves.
Even heap：The process that tealeaves absorbs a certain amount of moisture.The tealeaves being watered is stirred evenly repeatedly, makes tealeaves abundant
Absorb moisture.
Alcoholization：The key process of product color, smell and taste is formed, suitable on back of the body window, clean ground, placed slights grass, avoids
It is required that direct sunlight, temperature carries out under conditions of 50 DEG C, relative humidity are maintained at 85% or so, the high about 70cm of tea heap, above
Be capped wet cloth, for heat and moisture preserving, treat that droplet occurs in tea embryo surface, color is yellowish-brown by yellowish green turn, band sweet wine is fragrant, the fragrance of a flower when
Can, when be about for 24 hours.
Gas steams：Tea cake sterilization, the critical process of sizing, measure 400g, and tealeaves ulking thickness 10cm is laid in steam box,
Cross steam 8 seconds.
Compacting：By steamed tealeaves, triangle round bottom beanbag is poured into, left hand clutches sack, and the right hand takes tea, gently rubs and turns
Under several, pocket is placed in tea China Youth Communist League Center Committee, bag bottom upward, wraps up in mouth and makees type, and the basic configuration for making compressed tea rubs molding.
Sizing：The molding critical process of Fu-brick tea.The tea wrapped is rubbed, it is placed on 0.8 ton of pressure press, is pressed into
Shape.Duration 1.5min.
Floating：The core process of Fu-brick tea.Stereotyped Fu-brick tea is cooled down 2 hours, after being fully cooled, is put into Fu tea hair
In flower drying chamber, temperature is controlled at 28 DEG C, and humidity was completed in floating in 60%, 8 day.
It is dry：The committed step of black tea quality and color and luster is formed, is dried using high temperature drying chamber, temperature is at 45 DEG C, time dimension
It holds 1 week, product drying to be detected is up to state standards brick tea, dry to complete.
Packaging and storage：The dry brick tea being up to state standards is subjected to metering packing and is put in storage after being packaged.
Embodiment 2
Add water：Dark Green Tea pressed sizing, the antecedent basis of floating.Tealeaves initial water content is detected, it is equal by dry matter
Calculation formula tealeaves is added water to 28%.Fine spray shower nozzle injection several times is added among tealeaves.
Even heap：The process that tealeaves absorbs a certain amount of moisture.The tealeaves being watered is stirred evenly repeatedly, makes tealeaves abundant
Absorb moisture.
Alcoholization：The key process of product color, smell and taste is formed, suitable on back of the body window, clean ground, placed slights grass, avoids
It is required that direct sunlight, temperature carries out under conditions of 55 DEG C, relative humidity are maintained at 85% or so, the high about 100cm of tea heap, above
Be capped wet cloth, for heat and moisture preserving, treat that droplet occurs in tea embryo surface, color is yellowish-brown by yellowish green turn, band sweet wine is fragrant, the fragrance of a flower when
Can, when be about 48h.
Gas steams：Tea cake sterilization, the critical process of sizing, measure 500kg, and tealeaves ulking thickness 12cm is laid in steam box,
Cross steam 8 seconds.
Compacting：By steamed tealeaves, triangle round bottom beanbag is poured into, left hand clutches sack, and the right hand takes tea, gently rubs and turns
Under several, pocket is placed in tea China Youth Communist League Center Committee, bag bottom upward, wraps up in mouth and makees type, and the basic configuration for making compressed tea rubs molding.
Sizing：The molding critical process of Fu-brick tea.The tea wrapped is rubbed, it is placed on press, compression moulding.Duration
1.7min。
Floating：The core process of Fu-brick tea.Stereotyped Fu-brick tea is cooled down 3 hours, after being fully cooled, is put into Fu tea hair
In flower drying chamber, temperature is controlled at 32 DEG C, and humidity was completed in floating in 80%, 12 day.
It is dry：The committed step of black tea quality and color and luster is formed, is dried using high temperature drying chamber, temperature is at 50 DEG C, time dimension
It holds 1 week, product drying to be detected is up to state standards brick tea, dry to complete.
Packaging and storage：The dry brick tea being up to state standards is subjected to metering packing and is put in storage after being packaged.
Embodiment 3
Add water：Dark Green Tea pressed sizing, the antecedent basis of floating.Tealeaves initial water content is detected, it is equal by dry matter
Calculation formula by tealeaves add water to 26% several times Fine spray shower nozzle injection add in tealeaves among.
Even heap：The process that tealeaves absorbs a certain amount of moisture.The tealeaves being watered is stirred evenly repeatedly, makes tealeaves abundant
Absorb moisture.
Alcoholization：The key process of product color, smell and taste is formed, suitable on back of the body window, clean ground, placed slights grass, avoids
It is required that direct sunlight, temperature carries out under conditions of 60 DEG C, relative humidity are maintained at 85% or so, the high about 90cm of tea heap, above
Be capped wet cloth, for heat and moisture preserving, treat that droplet occurs in tea embryo surface, color is yellowish-brown by yellowish green turn, band sweet wine is fragrant, the fragrance of a flower when
Can, when be about 30h.
Gas steams：Tea cake sterilization, the critical process of sizing, measure 450kg, and tealeaves ulking thickness 15cm is laid in steam box,
Cross steam 8 seconds.
Compacting：By steamed tealeaves, triangle round bottom beanbag is poured into, left hand clutches sack, and the right hand takes tea, gently rubs and turns
Under several, pocket is placed in tea China Youth Communist League Center Committee, bag bottom upward, wraps up in mouth and makees type, and the basic configuration for making compressed tea rubs molding.
Sizing：The molding critical process of Fu-brick tea.The tea wrapped is rubbed, it is placed on press, compression moulding.Duration
2min。
Floating：The core process of Fu-brick tea.Stereotyped Fu-brick tea is cooled down 2.5 hours, after being fully cooled, is put into Fu tea
In floating drying chamber, temperature is controlled at 30 DEG C, and humidity was completed in floating in 70%, 10 day.
It is dry：The committed step of black tea quality and color and luster is formed, is dried using high temperature drying chamber, temperature is at 47 DEG C, time dimension
It holds 1 week, product drying to be detected is up to state standards brick tea, dry to complete.
Packaging and storage：The dry brick tea being up to state standards is subjected to metering packing and is put in storage after being packaged.
Comparative example 1
Add water：Dark Green Tea pressed sizing, the antecedent basis of floating.Tealeaves initial water content is detected, it is equal by dry matter
Calculation formula by tealeaves add water to 26% several times Fine spray shower nozzle injection add in tealeaves among.
Even heap：The process that tealeaves absorbs a certain amount of moisture.The tealeaves being watered is stirred evenly repeatedly, makes tealeaves abundant
Absorb moisture.
Gas steams：Tea cake sterilization, the critical process of sizing, measure 450kg, and tealeaves ulking thickness 10cm is laid in steam box,
Cross steam 8 seconds.
Compacting：By steamed tealeaves, triangle round bottom beanbag is poured into, left hand clutches sack, and the right hand takes tea, gently rubs and turns
Under several, pocket is placed in tea China Youth Communist League Center Committee, bag bottom upward, wraps up in mouth and makees type, and the basic configuration for making compressed tea rubs molding.
Floating：The core process of Fu-brick tea.Stereotyped Fu-brick tea is cooled down 2.5 hours, after being fully cooled, is put into Fu tea
In floating drying chamber, temperature is controlled at 30 DEG C, and humidity was completed in floating in 70%, 10 day.
It is dry：The committed step of black tea quality and color and luster is formed, is dried using high temperature drying chamber, temperature is at 47 DEG C, time dimension
It holds 1 week, product drying to be detected is up to state standards brick tea, dry to complete.
Packaging and storage：The dry brick tea being up to state standards is subjected to metering packing and is put in storage after being packaged.
Embodiment 4
The Fu-brick tea prepared to Examples 1 to 3 and comparative example 1 carries out microorganism detection, the results are shown in Table 1, table 1 is Fu bricks
The microorganism detection result of tea.
The microorganism detection result of 1 Fu-brick tea of table
| Comparative example 1 | Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Mould bacterial content/cfu/ grams | ≤1×105 | ≤1×104 | ≤1×104 | ≤1×104 |
| Yeast bacterial content/cfu/ grams | ≤1×104 | ≤1×103 | ≤1×103 | ≤1×103 |
Embodiment 5
With reference to the method that national standard GB/T 23776-2009 are provided to the Fu-brick tea that the present invention makes and traditional Anhua black tea cake
Carry out subjective appreciation.It randomly selects 35 professional persons and carries out sensory evaluation, evaluation comments mode to carry out using blind, and evaluation criterion is such as
Shown in table 2：
2 finished product Fu brick quality comments of table and each quality factor grade form
Mean value is taken to the evaluation score of 35 professional persons, the results are shown in Table 3：
3 present invention of table provides the Analyses Methods for Sensory Evaluation Results of embodiment
| Shape | Soup look | Fragrance | Flavour | Tea residue | Total score | |
| Embodiment 1 | 92 | 93 | 96 | 94 | 91 | 93.2 |
| Embodiment 2 | 95 | 96 | 96 | 95 | 91 | 94.6 |
| Embodiment 3 | 94 | 94 | 95 | 94 | 91 | 93.6 |
| Comparative example 1 | 90 | 88 | 90 | 85 | 82 | 87 |
Organoleptic analysis is carried out to the Fu-brick tea that Examples 1 to 3 provides, the results are shown in Table 4.
Table is 4 present invention provide embodiment organoleptic analysis
By sensory evaluation as can be seen that the Fu-brick tea traditionally prepared in comparative example, no arohid flavour, soup look are orange red
Owe bright, flavour is also partially puckery, and tea residue is yellowish-brown to owe neat and well spaced；And the embodiment of the present invention makes Fu-brick tea, arohid flavour is strong, fragrant and sweet salubrious fragrance
Strongly fragrant, soup look is orange red bright, and flavour is mellow and aftertaste is sweet refreshing, and tea residue is yellowish-brown, and blade is neat and well spaced.This shows using side provided by the invention
Legal system makees Fu-brick tea, can make that its color and luster is unanimously neat and well spaced, and flavour is mellow, arohid flavour, fragrant and sweet salubrious strong fragrance.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
1. a kind of preparation method of Fu-brick tea, which is characterized in that include the following steps：
By Dark Green Tea successively by plus water, even heap, alcoholization fermentation, gas steam, compacting, sizing, floating and drying, obtain Fu-brick tea；
The temperature of the alcoholization fermentation is 50~60 DEG C, and relative humidity is 75~90%, and the time is 24~48h；The alcoholization hair
The tea stack height of ferment is 70~100cm；
When the gas steams, the ulking thickness of tealeaves is 10~15cm, is laid in steam box, crosses 90~100 DEG C of steam 6~10
Second；
The compacting carries out as follows：
Tealeaves after gas is steamed is poured into a cloth bag, and a hand clutches sack, and another hand takes tea, gently rubs under turning several, will
Sack is placed in tea China Youth Communist League Center Committee, and bag bottom upward, wraps up in mouth and makees type, and the basic configuration for making compressed tea rubs molding；
The pressure of the sizing is 0.8 ton~1.2 tons, and the time of compacting is 1.5 minutes~2 minutes.
2. preparation method according to claim 1, which is characterized in that the water content of Dark Green Tea is 20wt% after described plus water
~28wt%.
3. preparation method according to claim 1, which is characterized in that the temperature of the floating is 28 DEG C~32 DEG C, humidity
It is 60%~80%, the time is 8~12 days.
4. preparation method according to claim 1, which is characterized in that the temperature of the drying is at 45~50 DEG C, the time 5
~9 days.
5. a kind of Fu-brick tea being prepared such as Claims 1 to 4 any one claim.
6. Fu-brick tea according to claim 5, which is characterized in that the Fu-brick tea is flying disk type tea cake, the tea cake
A diameter of 17.5~19cm, center thickness are 1.8~2.2cm, and edge thickness is 1~1.5cm.
7. Fu-brick tea according to claim 5, which is characterized in that mould bacterial content≤1 × 10 of the Fu-brick tea4Cfu/ grams,
Yeast bacterial content≤1 × 10 of the Fu-brick tea3Cfu/ grams.
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|---|---|---|---|---|
| CN107535636A (en) * | 2016-06-28 | 2018-01-05 | 湖南省福之健家庭农场有限公司 | A kind of preparation method of Fu-brick tea |
| CN108719519A (en) * | 2018-06-01 | 2018-11-02 | 益阳茶厂有限公司 | A kind of black tea alcoholization technique and equipment |
| CN109221510A (en) * | 2018-09-04 | 2019-01-18 | 安康金泰药业有限公司 | A kind of compound Fu-brick tea and preparation method thereof |
| CN110506805A (en) * | 2019-10-08 | 2019-11-29 | 中茶湖南安化第一茶厂有限公司 | A kind of Fu-brick tea and preparation method thereof |
| CN114586859A (en) * | 2022-03-16 | 2022-06-07 | 云南山青花燃茶业有限公司 | Non-wetting water pressure preparation method of cooked tea |
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| CN104642588A (en) * | 2014-12-17 | 2015-05-27 | 湖南中安茶业有限公司 | Health Fuzhuan brick tea and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104642588A (en) * | 2014-12-17 | 2015-05-27 | 湖南中安茶业有限公司 | Health Fuzhuan brick tea and preparation method thereof |
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