CN106615296A - Method for processing Qianyang black tea - Google Patents
Method for processing Qianyang black tea Download PDFInfo
- Publication number
- CN106615296A CN106615296A CN201611226597.7A CN201611226597A CN106615296A CN 106615296 A CN106615296 A CN 106615296A CN 201611226597 A CN201611226597 A CN 201611226597A CN 106615296 A CN106615296 A CN 106615296A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- tea
- leaf
- qianyang
- tealeaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for processing Qianyang black tea. The method comprises a step 1) of picking tea leaves: placing rocked fresh tea leaves in a container with inert gas; a step 2) of performing a rocking process: placing barley and fresh tea leaves in a green leaf rocking machine; a step 3) of performing withering: placing the rocked tea leaves in a withering chamber to undergo withering, wherein the natural withering time is 2-3 h, and then using cold air at 16-20 DEG C to blow the fresh leaves; a step 4) of performing rolling; and a step 5) of performing fermentation: placing rolled tea leaves in a fermentation chamber to perform fermentation treatment, wherein the relative humidity is 90-98% and the tea leaf spreading thickness is 8-12 cm, covering the tea leaves with a layer of wet cloth, causing the fermentation temperature to be from low to high and then to low, performing fermentation for 1-4 h, until the green grass smell of the tea disappears, flower fragrance slight occurs and the color turns to bluish yellow from blue green; during a low-temperature fermentation period, continuously leading mixed gas of oxygen and ozone into the fermentation chamber, wherein the volume ratio of oxygen to ozone is (95-98):(2-5); and a step 6) of drying the tea and improving fragrance. The Qianyang black tea obtained through the method is golden and bright in liquid color, rich in fragrance and mellow in taste.
Description
Technical field
The invention belongs to black tea processing technique field, and in particular to a kind of processing method of Qianyang black tea.
Background technology
Tealeaves is a kind of hobby sex-health type beverage.With the continuous lifting of people's living standard and consumption concept, tealeaves
Whether excellent the endoplasm local flavor such as fragrance, mouthfeel is will become the most important condition of consumer's selection teas.
Black tea is one of six big teas, mainly including the class of souchong, congou tea and broken black tea etc. three.With regard to profile
Speech, broken black tea be belonging to chop up after fannings shape, souchong and congou tea belong to strip.With regard to Manufacturing Techniques
Speech, current black tea fabrication processing is mainly fresh leaf-wither-knead-ferment-be dried, broken according to the Different Red of kneading in technique
Both have significantly different for tea and remaining, and what broken black tea was adopted mainly rubs incision technology, is cut into fresh leaf using specific equipment broken
Piece, is then fermented again and drying operation；Souchong, congou tea are all to carry out rolling shaping operation using kneading machine,
Fresh leaf (such as kind, tenderness), fermentation journey are differred primarily in that between the two and between different classes of congou tea
Degree (can bring such as delicate fragrance, the fragrance of a flower, fragrant and sweet specific special favor in various degree) and drying aroma-improving (can cause mouthfeel and perfume (or spice)
The difference of gas) technological parameter it is different.
Qianyang black tea is a kind of black tea, through stand is blue or green, 10 multiple working procedures such as complete, knead, fermenting, drying are processed.
During existing processing black tea, process loaded down with trivial details, the quality of product is difficult to control to.Therefore, a kind of simple processing, product easy to control are developed
The method of quality becomes the technical problem of urgent need to resolve.
The content of the invention
The present invention proposes a kind of processing method of Qianyang black tea, and the Qianyang Black Tea coloured gold Huang that the processing method is obtained is bright
It is bright, give off a strong fragrance, mouthfeel glycol.
The technical scheme is that what is be achieved in that：
A kind of processing method of Qianyang black tea, comprises the following steps：
1) pluck：The fresh tea leaf of shake green grass or young crops is placed in the container with inert gas；
2) shake green grass or young crops：Barley and fresh tea leaf are placed in vibration machine, rotating speed is 100～120r/min, it is extremely strong to occur
Green gas and the red point of leaf margin are degree, subsequently remove barley；
3) wither：The tealeaves of shake green grass or young crops is withered between wither, 12～20 DEG C of withering temperature, relative humidity 70%～80%,
Natural 2～3h of withering time, is then blown over 16～20 DEG C of cold wind again toward above fresh leaf, until blade face tarnish, the food value of leaf it is soft
Soft, folding stalk is continuous；
4) knead：Kneaded using kneading machine；
5) ferment：Kneading leaf and being put into fermenting cellar carries out fermentation process, relative humidity 90%～98%, and tealeaves paving thickness is
8～12cm, one layer of wet cloth of upper lid is high after fermentation temperature is first low, then low again, and ferment 1～4h, until the disappearance of tealeaves green grass gas,
The micro- aobvious, color and luster of the fragrance of a flower switchs to bluish yellow color by dark green；Continue to be passed through oxygen with ozone to fermenting cellar wherein during cold fermentation
Mixed gas, oxygen is 95～98 with the volume ratio of ozone：2～5；
6) drying, Titian：The tealeaves of above-mentioned fermentation ends is placed in drying plant, small fire is toasted, obtains finished product.
Further, the step 4) knead and tealeaves is carried out specifically by kneading machine knead process, rub 20 for the first time～
24 minutes, kneaded using no pressure；Rub for the second time 30～40 minutes, twisted with the fingers using light kneadding；Third time is rubbed 15～20 minutes, is adopted
Weight is kneaded, and when kneading to 10 minutes, the no pressure for carrying out 5 minutes is kneaded.
Further, the fermentation temperature, low temperature is in the range of 22～25 DEG C, high temperature is in the range of 30～35 DEG C.
Beneficial effects of the present invention：
1st, the present invention is withered to be withered using low temperature and is blowed with reference to cold air, effectively maintains the natural flavor of tealeaves, makes tea
Leaf keeps natural gray, is conducive to green gas to distribute and is formed with aromatic substance, and for subsequent fermentation abundant tealeaves material is provided.Introduce
Peculiar " shake green grass or young crops " technique of oolong tea is simultaneously improved, it is therefore intended that slight damage limb marginal cell, and promotes bud-leaf uniform moisture
Distribution, is appropriate offer basis of withering, while being combined shake green grass or young crops with barley, is efficiently solved due to omitting what stand young worker's skill was brought
The shortcomings of tea perfume is not strong, ensure that well the quality of tealeaves, and what it was brought has the technical effect that those skilled in the art are difficult
With what is expected.
2nd, fermentation mode changes traditional room temperature fermentation tradition, and using the logical mixed gas of cold fermentation hot fermentation is combined
Mode, the particularly mixed gas containing ozone, not only play bactericidal action, because its content is little, promote the depth of fermentation
Degree is carried out, and is conducive to projecting tealeaves fragrance, makes the fragrance of tealeaves stronger.
Specific embodiment
Embodiment 1
A kind of processing method of Qianyang black tea, comprises the following steps：
1) pluck：The fresh tea leaf of shake green grass or young crops is placed in the container with inert gas；
2) shake green grass or young crops：Barley and fresh tea leaf are placed in vibration machine, rotating speed is 100r/min, to occur strong green gas and
The red point of leaf margin is degree, subsequently removes barley；
3) wither：The tealeaves of shake green grass or young crops is withered between wither, 12 DEG C of withering temperature, relative humidity 70%, when withering naturally
Between 2h, then blown over toward above fresh leaf with 16 DEG C of cold wind again, until blade face tarnishes, the food value of leaf is soft, folding stalk is continuous；
4) knead：Kneaded using kneading machine, rubbed for the first time 20 minutes, kneaded using no pressure；Rub for the second time 30 minutes, adopt
Twisted with the fingers with light kneadding；Third time is rubbed 20 minutes, is kneaded using weight, and when kneading to 10 minutes, the no pressure for carrying out 5 minutes is kneaded；
5) ferment：Kneading leaf and being put into fermenting cellar carries out fermentation process, and relative humidity 90%, tealeaves paving thickness is 8cm, on
One layer of wet cloth of lid, fermentation temperature first low (22 DEG C) is high (30 DEG C) afterwards, then low again, and ferment 1h, until tealeaves green grass gas disappears, spends
Fragrant micro- aobvious, color and luster switchs to bluish yellow color by dark green；It is mixed with ozone persistently oxygen to be passed through wherein during cold fermentation to fermenting cellar
Gas is closed, oxygen is 95 with the volume ratio of ozone：5；
6) drying, Titian：The tealeaves of above-mentioned fermentation ends is placed in drying plant, small fire is toasted, obtains finished product.
The profile of embodiment of the present invention gained Qianyang black tea is even neat, and tea color is homogeneous, and soup look is golden yellow bright, and fragrance is dense
It is strongly fragrant, mouthfeel glycol, it is simple and elegant just to taste flavour, rear long times of aftertaste.And gained Qianyang black tea is unqualified few, not higher than 1.0%.Compare existing
There is the Qianyang black tea that technology is obtained, achieve significant progress.
Embodiment 2
A kind of processing method of Qianyang black tea, comprises the following steps：
1) pluck：The fresh tea leaf of shake green grass or young crops is placed in the container with inert gas；
2) shake green grass or young crops：Barley and fresh tea leaf are placed in vibration machine, rotating speed is 100～120r/min, it is extremely strong to occur
Green gas and the red point of leaf margin are degree, subsequently remove barley；
3) wither：The tealeaves of shake green grass or young crops is withered between wither, 20 DEG C of withering temperature, relative humidity 80%, when withering naturally
Between 3h, then blown over toward above fresh leaf with 20 DEG C of cold wind again, until blade face tarnishes, the food value of leaf is soft, folding stalk is continuous；
4) knead：Kneaded using kneading machine, rubbed for the first time 24 minutes, kneaded using no pressure；Rub for the second time 40 minutes, adopt
Twisted with the fingers with light kneadding；Third time is rubbed 15 minutes, is kneaded using weight, and when kneading to 10 minutes, the no pressure for carrying out 5 minutes is kneaded；
5) ferment：Kneading leaf and being put into fermenting cellar carries out fermentation process, and relative humidity 98%, tealeaves paving thickness is 12cm,
One layer of wet cloth of upper lid, fermentation temperature first low (25 DEG C) is high (35 DEG C) afterwards, then low again, and ferment 4h, until the disappearance of tealeaves green grass gas,
The micro- aobvious, color and luster of the fragrance of a flower switchs to bluish yellow color by dark green；Continue to be passed through oxygen with ozone to fermenting cellar wherein during cold fermentation
Mixed gas, oxygen is 98 with the volume ratio of ozone：2；
6) drying, Titian：The tealeaves of above-mentioned fermentation ends is placed in drying plant, small fire is toasted, obtains finished product.
The profile of embodiment of the present invention gained Qianyang black tea is even neat, and tea color is homogeneous, and soup look is golden yellow bright, and fragrance is dense
It is strongly fragrant, mouthfeel glycol, it is simple and elegant just to taste flavour, rear long times of aftertaste.And gained Qianyang black tea is unqualified few, not higher than 1.0%.Compare existing
There is the Qianyang black tea that technology is obtained, achieve significant progress.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (3)
1. a kind of processing method of Qianyang black tea, it is characterised in that comprise the following steps：
1) pluck：The fresh tea leaf of shake green grass or young crops is placed in the container with inert gas；
2) shake green grass or young crops：Barley and fresh tea leaf are placed in vibration machine, rotating speed is 100～120r/min, to the strong green gas of appearance
Point red with leaf margin is degree, subsequently removes barley；
3) wither：The tealeaves of shake green grass or young crops is withered between wither, 12～20 DEG C of withering temperature, relative humidity 70%～80% is natural
2～3h of withering time, is then blown over 16～20 DEG C of cold wind again toward above fresh leaf, until blade face tarnishes, the food value of leaf is soft, folding
Stalk is continuous；
4) knead：Kneaded using kneading machine；
5) ferment：Kneading leaf and being put into fermenting cellar carries out fermentation process, relative humidity 90%～98%, and tealeaves paving thickness is 8～
12cm, one layer of wet cloth of upper lid is high after fermentation temperature is first low, then low again, and ferment 1～4h, until the disappearance of tealeaves green grass gas, the fragrance of a flower
Micro- aobvious, color and luster switchs to bluish yellow color by dark green；Continue the mixing that oxygen and ozone are passed through to fermenting cellar wherein during cold fermentation
Gas, oxygen is 95～98 with the volume ratio of ozone：2～5；
6) drying, Titian：The tealeaves of above-mentioned fermentation ends is placed in drying plant, small fire is toasted, obtains finished product.
2. the processing method of Qianyang black tea according to claim 1, it is characterised in that the step 4) knead and specially lead to
Cross kneading machine carries out kneading process to tealeaves, rubs for the first time 20～24 minutes, is kneaded using no pressure；30～40 points are rubbed for the second time
Clock, is twisted with the fingers using light kneadding；Third time is rubbed 15～20 minutes, is kneaded using weight, when kneading to 10 minutes, carries out the nothing of 5 minutes
Pressure is kneaded.
3. the processing method of Qianyang black tea according to claim 1, it is characterised in that the fermentation temperature, low temperature is 22
In the range of～25 DEG C, high temperature is in the range of 30～35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611226597.7A CN106615296A (en) | 2016-12-27 | 2016-12-27 | Method for processing Qianyang black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611226597.7A CN106615296A (en) | 2016-12-27 | 2016-12-27 | Method for processing Qianyang black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615296A true CN106615296A (en) | 2017-05-10 |
Family
ID=58832549
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611226597.7A Pending CN106615296A (en) | 2016-12-27 | 2016-12-27 | Method for processing Qianyang black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615296A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108096454A (en) * | 2017-12-19 | 2018-06-01 | 成都中医药大学附属医院 | A kind of pharmaceutical composition strengthened the body resistance to consolidate the constitution, improve immunity and preparation method thereof |
| CN110506813A (en) * | 2019-08-28 | 2019-11-29 | 潜山县下河有机茶厂 | The processing method of five cereals dark green tea |
| CN114223741A (en) * | 2021-12-24 | 2022-03-25 | 四川蜀元茶科技有限公司 | Processing method for improving quality of spring, summer and autumn tea |
| CN116458553A (en) * | 2023-03-22 | 2023-07-21 | 贵州省茶叶研究所 | Ancient tree black tea processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103988931A (en) * | 2014-06-09 | 2014-08-20 | 四川省南方叶嘉茶业有限公司 | Processing method of Mengding mountain famous black tea |
| CN103999958A (en) * | 2014-05-23 | 2014-08-27 | 贵州省开阳南贡河富硒茶业有限公司 | Processing method of Qian Yang black tea |
| CN105519708A (en) * | 2015-12-31 | 2016-04-27 | 贵州湄潭盛兴茶业有限公司 | A processing process for rocked black tea |
| CN106343060A (en) * | 2016-11-16 | 2017-01-25 | 贵州怡壶春生态茶业有限公司 | Processing method of golden peony Congou black tea |
-
2016
- 2016-12-27 CN CN201611226597.7A patent/CN106615296A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999958A (en) * | 2014-05-23 | 2014-08-27 | 贵州省开阳南贡河富硒茶业有限公司 | Processing method of Qian Yang black tea |
| CN103988931A (en) * | 2014-06-09 | 2014-08-20 | 四川省南方叶嘉茶业有限公司 | Processing method of Mengding mountain famous black tea |
| CN105519708A (en) * | 2015-12-31 | 2016-04-27 | 贵州湄潭盛兴茶业有限公司 | A processing process for rocked black tea |
| CN106343060A (en) * | 2016-11-16 | 2017-01-25 | 贵州怡壶春生态茶业有限公司 | Processing method of golden peony Congou black tea |
Non-Patent Citations (4)
| Title |
|---|
| 安徽农学院: "《制茶学》", 30 November 1979 * |
| 方元超: "《茶饮料生产技术》", 31 July 2001 * |
| 郑乃辉: "《茶叶加工新技术与营销》", 31 January 2011 * |
| 阚能才: "《四川茶叶制造》", 31 March 2012 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108096454A (en) * | 2017-12-19 | 2018-06-01 | 成都中医药大学附属医院 | A kind of pharmaceutical composition strengthened the body resistance to consolidate the constitution, improve immunity and preparation method thereof |
| CN110506813A (en) * | 2019-08-28 | 2019-11-29 | 潜山县下河有机茶厂 | The processing method of five cereals dark green tea |
| CN114223741A (en) * | 2021-12-24 | 2022-03-25 | 四川蜀元茶科技有限公司 | Processing method for improving quality of spring, summer and autumn tea |
| CN116458553A (en) * | 2023-03-22 | 2023-07-21 | 贵州省茶叶研究所 | Ancient tree black tea processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN103461547B (en) | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking | |
| CN104186725B (en) | A kind of manufacture craft of novel yellow tea high-quality green tea | |
| CN102783532B (en) | Making process of oolong black tea | |
| CN104381480B (en) | A kind of processing method for improving large leaf summer and autumn cake black tea quality | |
| CN106387127A (en) | Preparation method of black tea | |
| CN102630769A (en) | Red tea processing method | |
| CN103947781B (en) | A kind of processing method of low fermented black tea | |
| CN106561847A (en) | Processing method of natural flowery black tea | |
| CN103444917B (en) | Production technology for alpine jiukeng black tea | |
| CN107593941A (en) | A kind of processing method of bacterium pekoe | |
| CN106615296A (en) | Method for processing Qianyang black tea | |
| CN103583720A (en) | Tea processing technology | |
| CN105166152A (en) | Making method of organic black tea | |
| CN106720508A (en) | A kind of red black tea processing method of waterfall | |
| CN105124007A (en) | Processing method for floral black tea | |
| CN105341191A (en) | Preparation method of golden peony black tea | |
| CN102326635A (en) | Technology for processing Gui hot No.2 black tea | |
| CN104904890A (en) | Preparation method of scented black tea | |
| CN106306136A (en) | Processing method for black tea rich in honey lemon fragrance | |
| CN105660916A (en) | Method for processing aged Wuyi rock tea | |
| CN106615294A (en) | Processing method of flavoring type Qianyang black tea | |
| CN108684854A (en) | A kind of manufacture craft of sweet osmanthus scented black tea | |
| CN106615387A (en) | Manufacturing method of sweet osmanthus black tea | |
| CN103907703B (en) | A kind of cloud spring black tea preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |