CN107242312A - A kind of processing method of Guizhou black tea - Google Patents
A kind of processing method of Guizhou black tea Download PDFInfo
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- CN107242312A CN107242312A CN201710513656.7A CN201710513656A CN107242312A CN 107242312 A CN107242312 A CN 107242312A CN 201710513656 A CN201710513656 A CN 201710513656A CN 107242312 A CN107242312 A CN 107242312A
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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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- 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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention provides a kind of processing method of Guizhou black tea, this method carries out inventive improvements on the basis of traditional handicraft, using Guizhou Camellia sinensis var. viridis kind as black tea raw material, by controlling the rinsing in black tea manufacturing process, bubble is blue or green, wither, knead, process conditions in the step such as fermentation and drying, screening determines to be adapted to the optimal processing technology of Guizhou black tea processing, solve conventional black soup look more obscure, fragrance is impure or the problem of flat flavour, its black tea for processing of the processing method is in good taste, soup look is fresh, meet the requirement of the high-quality tea product of black tea.
Description
Technical field
The invention belongs to tea processing technical field, and in particular to a kind of processing method of Guizhou black tea.
Background technology
China is world tealeaves cradle, and tea is the Country drinks of China, China's traditional culture of 5,000 years is carry, with us
Life it is closely bound up.In recent years, with the rise of back to nature heat, tealeaves has plurality of health care functions in addition, and tealeaves is deep
Converted products turns into the focus that people are pursued.
Black tea is fermented tea, using the new bud-leaf of suitable tea tree as raw material, through the typical process such as withering, kneading, ferment, dry
Process is refined to be formed.Because its dry tea color and luster and the millet paste brewed are using red as homophony, therefore named black tea.Black tea is referred to as " crow when formulating
Tea ".Black tea there occurs that the chemical composition in the chemical reaction centered on Tea Polyphenols enzymatic oxidation, fresh leaf becomes in process
Change larger, Tea Polyphenols reduction more than 90%, generate the new components such as theaflavin, thearubigin.Aroma substance increase more obvious than fresh leaf.
Guizhou be located at southwest China Yunnan-Guizhou east, the central area in tea tree original producton location, be the whole nation uniquely have concurrently it is low
Latitude, High aititude, the tea area of few sunshine.Its tea place is distributed in 1000 meters of height above sea level and following mountain region and hills mostly, soil
Earth is main based on the acid soils such as yellow earth, yellowish soil, purple soil, red soil, and fertility is moderate, and quality is loose, and drainage ventilation is good
It is good, and the soil organism is abundant, rich in various trace elements, especially has the micro of health-care effect to human body rich in zinc, selenium etc.
Element.It is reported that, Soils of Guizhou selenium content reaches high selenium level in more than 0.30mg/kg, category, local to reach high selenium level, and it is averaged
Value is higher than national (0.290mg/kg) level, also above Shaanxi (0.118mg/kg) level.These are all the growth of high-quality tea tree
There is provided natural ecological environment.
But Guizhou tealeaves, though with advantageous advantage, due to lacking the theoretical foundation of scientific research, black tea
Processing technology optimizes and product quality lifts gear shaper without theoretical foundation, and its tea processing technology is not scientific and reasonable enough, causes the red of production
Tea inferior quality, the problem of impure fragrance or flat flavour occur.
The content of the invention
In order to solve the above problems, the invention provides a kind of processing method of Guizhou black tea, the present invention is in tradition
Carry out inventive improvements on the basis of technique, the present invention by control rinsing in black tea manufacturing process, bubble is blue or green, wither, knead,
Process conditions in the step such as fermentation and drying, screening is determined to be adapted to the optimal processing technology of Guizhou black tea processing, solved
Conventional black soup look is more obscure, and fragrance is impure or the problem of flat flavour, its black tea mouthful for processing of the processing method
Feel, soup look is fresh, meet the requirement of the high-quality tea product of black tea.
Specifically, the invention provides a kind of processing method of Guizhou black tea, the processing method is with local leaflet
Tea kind is the steps such as tea raw material mainly passes through rinsing, bubble is blue or green, withers, knead, ferment and dries, and specific processing method is included such as
Lower step：
(1) pluck：The Camellia sinensis var. viridis kind locally planted is chosen, is plucked to 4-5 months, the fresh leaf of two leaves and a bud is chosen
It is used as raw material；It is required that bud-leaf is complete, and no disease pest bud, uniform in size, color and luster is fresh and alive；
(2) fresh leaf is cleaned：Using the aqueous solution of light-coloured vinegar containing 3-7%, after foam washing fresh tea leaf after 8-12min, equably thin stand
Dry；
(3) steep blue or green：Chinese toon 400-600g is taken, 15kg water is added, 10-20min is boiled in heating, filters, and removes Chinese toon, filtrate
It is 10 by the Chinese toon aqueous solution and tea quality ratio for the Chinese toon aqueous solution:3 amount carries out bubble green grass or young crops to tealeaves, and the blue or green holding temperature of bubble is
50-60 DEG C, the bubble blue or green time is 10-18min, after blue or green result is steeped, pulls out and drains.
(4) wither：The tealeaves that step (3) is drained, is put in ventilation and withers in cell body, uniformly shakeout tealeaves, be increased to 50-
60 DEG C, the 50-70min that withers is carried out, is let cool to room temperature.
(5) knead：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 40-50r/min, is carried out
Knead 40-60min.
(6) ferment：The tealeaves that step (5) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with yarn
The activated carbon that cloth is packed, ferment 4-6h.
(7) dry, the tealeaves of fermentation ends is put into dryer, shakeout tealeaves thickness for 5-6cm, be dried under reduced pressure, do
Dry temperature control is at 70-80 DEG C, and it is 6-8% to dry to water content of tea, and subpackage dress is obtained along Guizhou black tea.
Further：Step (2) fresh leaf is cleaned：Using containing the 5% light-coloured vinegar aqueous solution, after foam washing fresh tea leaf after 13min,
It is evenly thin to spread out on bamboo dustpan.
Described step (3) bubble is blue or green：It is to take Chinese toon 500g, adds 15kg water, 10-20min is boiled in heating, filters, and removes
Chinese toon, filtrate is the Chinese toon aqueous solution, is 10 by the Chinese toon aqueous solution and tea quality ratio:3 amount carries out bubble green grass or young crops to tealeaves, and bubble is blue or green to be protected
Temperature is 55 DEG C, and the bubble blue or green time is 14min, after blue or green result is steeped, pulls out and drains.
Described step (4) is withered：The tealeaves that step (3) is drained, is put in ventilation and withers in cell body, uniformly shakeout tea
Leaf, is increased to 55 DEG C, carries out the 60min that withers, lets cool to room temperature.
Described step (5) is kneaded：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 45r/
50min is kneaded in min, progress.
Described step (6) fermentation：The tealeaves that step (5) has been kneaded is put into closed ceramic pot, wherein, in ceramic pot
Wall is placed with the activated carbon that gauze is packed, and ferment 2.5h.
Described step (7) drying, the tealeaves of fermentation ends is put into dryer, shakeouts tealeaves thickness for 5-6cm,
It is dried under reduced pressure, drying temperature is controlled at 75 DEG C, it is 6-8% to dry to water content of tea, and subpackage dress obtains Guizhou red
Tea.
The present invention has the beneficial effect that：
The present invention is studied by the characteristic to Guizhou tealeaves, is created with reference to the processing technology of conventional black
Property improve, it is determined that black tea processing method of the invention, it has the advantages that：
1st, the present invention using light-coloured vinegar aqueous solution foam washing fresh tea leaf its can not only soft and smooth blade face, shorten subsequently wither when
Between, exception can remove tealeaves bitter taste.
2nd, the present invention carries out the blue or green processing of bubble to tealeaves using Chinese toon water, and it can be passivated the oxidase active in fresh tea passes, more
Foul smell, promotes the formation of good fragrance well.
3rd, the present invention employs activated carbon and carries out fermentation moisture absorption during tea leaf fermentation, and it ensures tealeaves in hair
During ferment, sulks are spoiled, influence quality.
4th, tealeaves produced by the present invention is through taste and sensory evaluation, and the brewed rear millet paste flavour of its black tea is strong, and color and luster is fresh
It is bright, substantially increase Guizhou black tea quality.
It is further described for the content of the invention and beneficial effect to the present invention, the present invention has also listed following experiment
Example, it is intended to illustrate the present invention, but never make any restriction to protection scope of the present invention.
1st, black tea Research on processing technology of the present invention
1.1 bubble young worker's skill screening studies：
The present invention is using black tea theaflavin, tea red pigment, theabrownin as inspection target, to the bubble young worker of black tea processing technology
Skill carries out screening study, wherein, theaflavin, tea red pigment, the principal element of the relation with contents of theabrownin have bubble in influence black tea
Blue or green solution and the blue or green temperature of bubble, bubble blue or green time；Therefore, the present invention carries out variable and examined to the blue or green solution of bubble, the blue or green temperature of bubble, bubble blue or green time
Examine, other technological parameters are carried out by the processing technology in the present invention, and wherein control group is：Traditional preparation technology is carried out, and it is examined
Examine result such as following table 1-3：
Table 1：Content influence of the blue or green solution of present invention bubble on theaflavin, tea red pigment, theabrownin in black tea：
Table 2：The blue or green temperature of present invention bubble influences on the content of theaflavin, tea red pigment, theabrownin：
| The blue or green temperature of bubble/DEG C | Theaflavin/% | Thearubigin/% | Theabrownin/% |
| 45 | 0.65 | 5.1 | 3.2 |
| 50 | 0.72 | 5.5 | 3.2 |
| 55 | 0.73 | 5.7 | 3.8 |
| 60 | O.73 | 5.8 | 4.3 |
| 65 | 0.68 | 5.5 | 5.8 |
| Control group | 0.53 | 4.5 | 3.8 |
Table 3：The present invention influences on the bubble blue or green time on the content of theaflavin, tea red pigment, theabrownin
| Steep green grass or young crops time/min | Theaflavin/% | Thearubigin/% | Theabrownin/% |
| 8 | 0.67 | 4.5 | 3.3 |
| 10 | 0.73 | 5.6 | 3.5 |
| 14 | 0.74 | 5.7 | 3.7 |
| 18 | O.74 | 5.8 | 4.2 |
| 20 | 0.68 | 5.5 | 5.1 |
| Control group | 0.53 | 4.5 | 3.8 |
Test data shows：The present invention carries out blue or green its of bubble to tealeaves using Chinese toon water can significantly improve the theaflavin in black tea
And thearubigin, and the blue or green temperature of bubble also has material impact to the theaflavin in black tea, tea red pigment, theabrownin, it is therefore preferable that bubble
Blue or green temperature is 50-60 DEG C, and the blue or green temperature of bubble is too high, and the destruction of its tealeaves meat is heavier, and the dark brown cellulose content of its subsequent fermentation is higher, unfavorable
In the raising of black tea quality, exception, the bubble blue or green time determines 10-18min, and theaflavin in its black tea, thearubigin and theabrownin contain
Rapport between amount and three is optimal.
2nd, black tea produced by the present invention carries out sensory review's result
The present invention carries out sensory evaluation, its result to black tea made from embodiment 1-3 and control group 1, the black tea of control group 2
Such as table 1 below：
Above-mentioned investigation result shows：The present invention black tea processing technology, its obtained black tea quality compared with control group 1-2 compared with
Excellent, comprehensive grading is up to more than 78 points, and obtained black tea infusion flavour is strong, bright, substantially increases Guizhou black tea
Quality.
Embodiment：
Embodiment 1：The processing method of Guizhou black tea：
(1) pluck：The Camellia sinensis var. viridis kind locally planted is chosen, is plucked to 4-5 months, the fresh leaf of two leaves and a bud is chosen
It is used as raw material；It is required that bud-leaf is complete, and no disease pest bud, uniform in size, color and luster is fresh and alive；
(2) fresh leaf is cleaned：Using containing the 3% light-coloured vinegar aqueous solution, after foam washing fresh tea leaf after 8-12min, equably thin airing
Shine；
(3) steep blue or green：Chinese toon 400g is taken, 15kg water is added, 10min is boiled in heating, filters, and removes Chinese toon, filtrate is Chinese toon
The aqueous solution, is 10 by the Chinese toon aqueous solution and tea quality ratio:3 amount carries out bubble green grass or young crops to tealeaves, and the blue or green holding temperature of bubble is 50 DEG C, bubble
The blue or green time is 10min, after blue or green result is steeped, pulls out and drains.
(4) wither：The tealeaves that step (3) is drained, is put in ventilation and withers in cell body, uniformly shakeout tealeaves, be increased to 50
DEG C, the 50-70min that withers is carried out, is let cool to room temperature.
(5) knead：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 40r/min, is kneaded
40min。
(6) ferment：The tealeaves that step (5) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with yarn
The activated carbon that cloth is packed, ferment 4h.
(7) dry, the tealeaves of fermentation ends is put into dryer, shakeout tealeaves thickness for 5-6cm, be dried under reduced pressure, do
Dry temperature control is at 70 DEG C, and it is 6% to dry to water content of tea, and subpackage dress is obtained along Guizhou black tea.
Embodiment 2：The processing method of Guizhou black tea：
(1) pluck：The Camellia sinensis var. viridis kind locally planted is chosen, is plucked to 4-5 months, the fresh leaf of two leaves and a bud is chosen
It is used as raw material；It is required that bud-leaf is complete, and no disease pest bud, uniform in size, color and luster is fresh and alive；
(2) fresh leaf is cleaned：Using containing the 5% light-coloured vinegar aqueous solution, after foam washing fresh tea leaf after 8-12min, equably thin airing
Shine；
(3) steep blue or green：Chinese toon 500g is taken, 15kg water is added, 15min is boiled in heating, filters, and removes Chinese toon, filtrate is Chinese toon
The aqueous solution, is 10 by the Chinese toon aqueous solution and tea quality ratio:3 amount carries out bubble green grass or young crops to tealeaves, and the blue or green holding temperature of bubble is 55 DEG C, bubble
The blue or green time is 14min, after blue or green result is steeped, pulls out and drains.
(4) wither：The tealeaves that step (3) is drained, is put in ventilation and withers in cell body, uniformly shakeout tealeaves, be increased to 55
DEG C, the 60min that withers is carried out, is let cool to room temperature.
(5) knead：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 40-50r/min, is carried out
Knead 50min.
(6) ferment：The tealeaves that step (5) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with yarn
The activated carbon that cloth is packed, ferment 5h.
(7) dry, the tealeaves of fermentation ends is put into dryer, shakeout tealeaves thickness for 5-6cm, be dried under reduced pressure, do
Dry temperature control is at 75 DEG C, and it is 7% to dry to water content of tea, and subpackage dress is obtained along Guizhou black tea.
Embodiment 3：The processing method of Guizhou black tea：
(1) pluck：The Camellia sinensis var. viridis kind locally planted is chosen, is plucked to 4-5 months, the fresh leaf of two leaves and a bud is chosen
It is used as raw material；It is required that bud-leaf is complete, and no disease pest bud, uniform in size, color and luster is fresh and alive；
(2) fresh leaf is cleaned：Using containing the 7% light-coloured vinegar aqueous solution, after foam washing fresh tea leaf after 8-12min, equably thin airing
Shine；
(3) steep blue or green：Chinese toon 600g is taken, 15kg water is added, 20min is boiled in heating, filters, and removes Chinese toon, filtrate is Chinese toon
The aqueous solution, is 10 by the Chinese toon aqueous solution and tea quality ratio:3 amount carries out bubble green grass or young crops to tealeaves, and the blue or green holding temperature of bubble is 60 DEG C, bubble
The blue or green time is 18min, after blue or green result is steeped, pulls out and drains.
(4) wither：The tealeaves that step (3) is drained, is put in ventilation and withers in cell body, uniformly shakeout tealeaves, be increased to 60
DEG C, the 70min that withers is carried out, is let cool to room temperature.
(5) knead：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 40-50r/min, is carried out
Knead 60min.
(6) ferment：The tealeaves that step (5) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with yarn
The activated carbon that cloth is packed, ferment 6h.
(7) dry, the tealeaves of fermentation ends is put into dryer, shakeout tealeaves thickness for 5-6cm, be dried under reduced pressure, do
Dry temperature control is at 80 DEG C, and it is 8% to dry to water content of tea, and subpackage dress is obtained along Guizhou black tea.
Claims (7)
1. a kind of processing method of Guizhou black tea, it is characterised in that：Processing method comprises the following steps：
(1) pluck：The Camellia sinensis var. viridis kind locally planted is chosen, is plucked to 4-5 months, the fresh leaf conduct of two leaves and a bud is chosen
Raw material；It is required that bud-leaf is complete, and no disease pest bud, uniform in size, color and luster is fresh and alive；
(2) fresh leaf is cleaned：Using the aqueous solution of light-coloured vinegar containing 3-7%, after foam washing fresh tea leaf after 8-12min, equably thin airing is shone；
(3) steep blue or green：Chinese toon 400-600g is taken, 15kg water is added, 10-20min is boiled in heating, filters, Chinese toon is removed, filtrate is perfume
The Chinese toon aqueous solution, is 10 by the Chinese toon aqueous solution and tea quality ratio:3 amount carries out bubble green grass or young crops to tealeaves, and the blue or green holding temperature of bubble is 50-60
DEG C, the bubble blue or green time is 10-18min, after blue or green result is steeped, pulls out and drains；
(4) wither：The tealeaves that step (3) is drained, is put in ventilation and withers in cell body, uniformly shakeout tealeaves, be increased to 50-60
DEG C, the 50-70min that withers is carried out, is let cool to room temperature；
(5) knead：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 40-50r/min, is kneaded
40-60min；
(6) ferment：The tealeaves that step (5) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with gauze bag
The activated carbon of system, ferment 4-6h；
(7) dry, the tealeaves of fermentation ends is put into dryer, shakeout tealeaves thickness for 5-6cm, be dried under reduced pressure, dry temperature
Degree control is at 70-80 DEG C, and it is 6-8% to dry to water content of tea, and subpackage dress is obtained along Guizhou black tea.
2. the processing method of Guizhou black tea according to claim 1, it is characterised in that：Step (2) fresh leaf is cleaned：Adopt
It is equably thin to spread out on bamboo dustpan after foam washing fresh tea leaf after 13min with containing the 5% light-coloured vinegar aqueous solution.
3. the processing method of Guizhou black tea according to claim 1, it is characterised in that：Step (3) bubble is blue or green：It is to take perfume (or spice)
Chinese toon 500g, adds 15kg water, and 10-20min is boiled in heating, filters, and removes Chinese toon, filtrate is the Chinese toon aqueous solution, water-soluble by Chinese toon
Liquid is 10 with tea quality ratio:3 amount carries out bubble green grass or young crops to tealeaves, and the blue or green holding temperature of bubble is 55 DEG C, and the bubble green grass or young crops time is 14min, is treated
After the blue or green result of bubble, pull out and drain.
4. the processing method of Guizhou black tea according to claim 1, it is characterised in that：The tealeaves that step (3) is drained,
It is put in ventilation to wither in cell body, uniformly shakeouts tealeaves, be increased to 55 DEG C, progress is withered 60min, is let cool to room temperature.
5. the processing method of Guizhou black tea according to claim 1, it is characterised in that：Step (5) is kneaded：It will wither
Tealeaves afterwards is put into rub barrel formula kneading machine, and the rotating speed of kneading machine is 45r/min, and 50min is kneaded in progress.
6. the processing method of Guizhou black tea according to claim 1, it is characterised in that：Step (6) is fermented：By step
(5) tealeaves kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with the activated carbon that gauze is packed, fermentation
2.5h。
7. the processing method of Guizhou black tea according to claim 1, it is characterised in that：Step (7) is dried, and will be fermented
The tealeaves of end, is put into dryer, shakeouts tealeaves thickness for 5-6cm, is dried under reduced pressure, drying temperature is controlled at 75 DEG C, dries
It is 6-8% to water content of tea, subpackage dress obtains Guizhou black tea.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108835289A (en) * | 2018-07-25 | 2018-11-20 | 兴义市绿蕊食品有限公司 | A kind of processing technology of black tea |
| CN108902371A (en) * | 2018-06-28 | 2018-11-30 | 贵州省松桃武陵源苗王茶业有限公司 | A kind of preparation method that Guizhou is high-quality slender joss stick |
| CN113080269A (en) * | 2021-05-10 | 2021-07-09 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method for improving amino acid content of black tea |
| CN113575709A (en) * | 2021-08-06 | 2021-11-02 | 仙居县天顶林业有限公司 | Green tea production process |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902371A (en) * | 2018-06-28 | 2018-11-30 | 贵州省松桃武陵源苗王茶业有限公司 | A kind of preparation method that Guizhou is high-quality slender joss stick |
| CN108835289A (en) * | 2018-07-25 | 2018-11-20 | 兴义市绿蕊食品有限公司 | A kind of processing technology of black tea |
| CN113080269A (en) * | 2021-05-10 | 2021-07-09 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method for improving amino acid content of black tea |
| CN113575709A (en) * | 2021-08-06 | 2021-11-02 | 仙居县天顶林业有限公司 | Green tea production process |
| CN113575709B (en) * | 2021-08-06 | 2024-05-10 | 汉阴县凤堰茶业有限公司 | Green tea production process |
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Application publication date: 20171013 |