CN106212755A - A kind of Flos Camelliae sinensis black tea processing technique - Google Patents
A kind of Flos Camelliae sinensis black tea processing technique Download PDFInfo
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- CN106212755A CN106212755A CN201610711442.6A CN201610711442A CN106212755A CN 106212755 A CN106212755 A CN 106212755A CN 201610711442 A CN201610711442 A CN 201610711442A CN 106212755 A CN106212755 A CN 106212755A
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- Prior art keywords
- black tea
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- time
- camelliae sinensis
- flos camelliae
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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
-
- 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
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of Flos Camelliae sinensis black tea processing technique, including the process of black tea base, fumigate processes, drying and processing, introduces Flos Camelliae sinensis composition, improve the bitter taste of black tea, add sweetness in black tea；Add the fragrance component in black tea, improve the fragrance of black tea, improve the quality of product；Add effect of Flos Camelliae sinensis；Millet paste is the most yellow bright simultaneously.
Description
Technical field
The present invention relates to a kind of Flos Camelliae sinensis black tea processing technique.
Background technology
Black tea belongs to fermentation teas, and basic craft course is to wither, knead, ferment, be dried.China's black tea kind is more, produces
Ground is relatively wide, has the distinctive congou tea of China and souchong, also has the broken black tea similar with India, Sri Lanka, black tea
Fragrance component based on esters, alcohols, and black tea slightly bitterness；Flos Camelliae sinensis component content has removing toxic substances, antibacterial, blood sugar lowering, prolongs
The effects such as slow old and feeble, cancer-resisting and enhancing immunity, its protein, tea polysaccharide, tea polyphenols, activity antioxidant are beyond tea
Allied substances content in leaf, pesticide residues and content of beary metal are less than EU criteria, and Flos Camelliae sinensis is a kind of high-quality protein nutritive source,
The fragrance component of Flos Camelliae sinensis is mainly Palmic acid, diisobutyl phthalate.At present the most rarely found by black tea with Camellia sinensis
The scented tea that bow structure is closed.
Summary of the invention
The purpose of this reality invention is: the bitter in the mouth, the fragrance that cause due to black tea self component defect for above-mentioned are not enough
Problem, the present invention provides a kind of Flos Camelliae sinensis black tea processing technique.
The technical solution used in the present invention is as follows:
A kind of Flos Camelliae sinensis black tea processing technique, comprises the following steps:
Step 1, the process of black tea base
The black tea base plucked is carried out dry in sun process, and fresh leaf uniformly spreads at bamboo Jia hedge, and thickness is 3cm-5cm, controls to shine
Blue or green loss of weight 5%-8%, then carry out rocking of green leaf process, temperature controls at 20 DEG C-25 DEG C, and rocking of green leaf number of times is 2 times, and revolution is 15r/min；
Carrying out process of withering again, use nature to wither, the time is 10h-15h, then carries out kneading process, rubs 30 minutes for the first time, without pressure
Power, second time rubs 15 minutes, no pressure, 15 minutes pressure slightly, and third time is rubbed 15 minutes, half pressure, 15 minutes heavier pressure,
Rub 20 minutes for 4th time, weight power, in middle, loosen 5 minutes, rub 20 minutes for the 5th time, weight power, in middle, loosen 5
Minute, after ferment again, after ferment again, fermentation temperature controls at 20～25 DEG C, and the Ye Wen of fermentation is maintained at 30 DEG C of left sides
Being advisable in the right side, if leaf temperature is more than 40 DEG C, carry out turning heat radiation, in order to avoid fermentation is undue fierce, and humidity: air humidity is maintained at 90%
More than being conducive to improving formation and the accumulation of the activity of polyphenol oxidase, beneficially theaflavin, leaf-spreading thickness, typically 8～12
Centimetre, ventilation wants good, should turn once in sweat, in order to heat radiation ventilation, fermentation time, congou tea fermentation time one
As be 2～3 hours；
Step 2, fumigate process
With the ratio of the Flos Camelliae sinensis of 60 grams of black tea adapteds 40 grams, one layer of Flos Camelliae sinensis of one layer of black tea is repeated multilamellar laying, top
Layer covers with black tea, and the gross thickness of laying is less than 15cm, and temperature controls at 26 DEG C-30 DEG C, after processing 6 hours, and even heap, after
2 hours, then sieve flower, drying so that it is water content drops to less than 10%, and spreading for cooling is to room temperature；
Step 3, drying and processing
Temperature 80 DEG C, the time is about 30 minutes, after in water content less than in the environment of 10%, spreading for cooling is to room temperature.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1. improve the bitter taste of black tea, add sweetness；
2. add the fragrance component in black tea, improve the fragrance of black tea, improve the quality of product；
3. add effect of Flos Camelliae sinensis；Millet paste is the most yellow bright simultaneously.
Detailed description of the invention
A kind of Flos Camelliae sinensis black tea processing technique, it is characterised in that, comprise the following steps:
Step 1, the process of black tea base
The black tea base plucked is carried out dry in sun process, and fresh leaf uniformly spreads at bamboo Jia hedge, and thickness is 3cm-5cm, controls to shine
Blue or green loss of weight 5%-8%；
Carrying out rocking of green leaf process again, temperature controls at 20 DEG C-25 DEG C, and rocking of green leaf number of times is 2 times, and revolution is 15r/min, at rocking of green leaf
Reason can increase α-farnesene in black tea fragrance component so that black tea taste is stronger；
Carrying out process of withering again, use nature to wither, the time is 10h-15h, then carries out kneading process, rubs 30 points for the first time
Clock, no pressure, second time rubs 15 minutes, no pressure, 15 minutes pressure slightly, and third time is rubbed 15 minutes, and half pressure, 15 minutes relatively
Weight power, rubs 20 minutes for the 4th time, weight power, in middle, loosens 5 minutes, rubs 20 minutes for the 5th time, weight power, in half
Between, loosen 5 minutes, after ferment again, after ferment again, fermentation temperature controls at 20～25 DEG C, and the leaf temperature of fermentation keeps
It is advisable at about 30 DEG C, if leaf temperature is more than 40 DEG C, carry out turning heat radiation, in order to avoid fermentation is undue fierce, humidity: air humidity is protected
Hold the activity being conducive to improving polyphenol oxidase more than 90%, the beneficially formation of theaflavin and accumulation, leaf-spreading thickness, typically
At 8～12 centimetres, ventilation wants good, should turn once in sweat, and in order to heat radiation ventilation, fermentation time, congou tea is sent out
The ferment time is generally 2～3 hours；
Step 2, fumigate process
With the ratio of the Flos Camelliae sinensis of 60 grams of black tea adapteds 40 grams, one layer of Flos Camelliae sinensis of one layer of black tea is repeated multilamellar laying, top
Layer covers with black tea, and the gross thickness of laying is less than 15cm, and temperature controls at 26 DEG C-30 DEG C, after processing 6 hours, and even heap, after
2 hours, then sieve flower, drying so that it is water content drops to less than 10%, and spreading for cooling is to room temperature；
Step 3, drying and processing
Temperature 80 DEG C, the time is about 30 minutes, after in water content less than in the environment of 10%, spreading for cooling is to room temperature.
All features disclosed in this specification, in addition to mutually exclusive feature and/or step, all can be with any
Mode combines.
Claims (1)
1. a Flos Camelliae sinensis black tea processing technique, it is characterised in that, comprise the following steps:
Step 1, the process of black tea base, carry out dry in sun process to the black tea base plucked, and fresh leaf uniformly spreads at bamboo Jia hedge, and thickness is
3cm-5cm, controls dry in sun loss of weight 5%-8%, then carries out rocking of green leaf process, and temperature controls at 20 DEG C-25 DEG C, and rocking of green leaf number of times is 2 times,
Revolution is 15r/min；Carrying out process of withering again, use nature to wither, the time is 10h-15h, then carries out kneading process, for the first time
Rubbing 30 minutes, no pressure, second time is rubbed 15 minutes, no pressure, 15 minutes pressure slightly, and third time is rubbed 15 minutes, half pressure, and 15
Minute heavier pressure, rubs 20 minutes for the 4th time, weight power, in middle, loosens 5 minutes, rub 20 minutes for the 5th time, weight power,
In middle, loosen 5 minutes, after ferment again, fermentation temperature controls at 20～25 DEG C, and the Ye Wen of fermentation is maintained at 30 DEG C of left sides
Being advisable in the right side, if leaf temperature is more than 40 DEG C, carry out turning heat radiation, in order to avoid fermentation is undue fierce, humidity, air humidity is maintained at 90%
More than being conducive to improving formation and the accumulation of the activity of polyphenol oxidase, beneficially theaflavin, leaf-spreading thickness, typically 8～12
Centimetre, ventilation wants good, should turn once in sweat, in order to heat radiation ventilation, fermentation time: congou tea fermentation time one
As be 2～3 hours；
Step 2, fumigate process, and with the ratio of the Flos Camelliae sinensis of 60 grams of black tea adapteds 40 grams, are repeated by one layer of Flos Camelliae sinensis of one layer of black tea
Multilamellar laying, top layer covers with black tea, and the gross thickness of laying is less than 15cm, and temperature controls at 26 DEG C-30 DEG C, processes 6 little
Shi Hou, even heap, latter 2 hours, then sieve flower, drying so that it is water content drops to less than 10%, and spreading for cooling is to room temperature；
Step 3, drying and processing, temperature 80 DEG C, the time is about 30 minutes, after in water content less than in the environment of 10%, spreading for cooling
To room temperature.
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| CN201610711442.6A CN106212755A (en) | 2016-08-23 | 2016-08-23 | A kind of Flos Camelliae sinensis black tea processing technique |
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| CN201610711442.6A CN106212755A (en) | 2016-08-23 | 2016-08-23 | A kind of Flos Camelliae sinensis black tea processing technique |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801799A (en) * | 2017-11-29 | 2018-03-16 | 杨威 | A kind of processing method of Tea Flower black tea |
| CN108850295A (en) * | 2018-07-25 | 2018-11-23 | 四川蒙顶山味独珍茶业有限公司 | A kind of orchid tea and preparation method thereof |
| CN110959709A (en) * | 2019-12-17 | 2020-04-07 | 黄勇真 | Preparation method of Tie Guanyin tea flowers and black tea |
| CN112450292A (en) * | 2020-12-08 | 2021-03-09 | 贵州雅馨茶业有限公司 | Processing technology of rose Zijuan black tea |
| CN113925103A (en) * | 2021-11-05 | 2022-01-14 | 广西南亚热带农业科学研究所 | Production process of high-quality tea flowers |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168872A (en) * | 2013-03-14 | 2013-06-26 | 四川蒙顶山味独珍茶业集团有限公司 | Compounding process of tea plant flowers and tea leaves |
-
2016
- 2016-08-23 CN CN201610711442.6A patent/CN106212755A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168872A (en) * | 2013-03-14 | 2013-06-26 | 四川蒙顶山味独珍茶业集团有限公司 | Compounding process of tea plant flowers and tea leaves |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801799A (en) * | 2017-11-29 | 2018-03-16 | 杨威 | A kind of processing method of Tea Flower black tea |
| CN108850295A (en) * | 2018-07-25 | 2018-11-23 | 四川蒙顶山味独珍茶业有限公司 | A kind of orchid tea and preparation method thereof |
| CN110959709A (en) * | 2019-12-17 | 2020-04-07 | 黄勇真 | Preparation method of Tie Guanyin tea flowers and black tea |
| CN112450292A (en) * | 2020-12-08 | 2021-03-09 | 贵州雅馨茶业有限公司 | Processing technology of rose Zijuan black tea |
| CN113925103A (en) * | 2021-11-05 | 2022-01-14 | 广西南亚热带农业科学研究所 | Production process of high-quality tea flowers |
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Application publication date: 20161214 |