CN109247400A - A kind of floral type ancient tree Yunnan black tea tea processing technology - Google Patents
A kind of floral type ancient tree Yunnan black tea tea processing technology Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- 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
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The present invention relates to a kind of floral type ancient tree Yunnan black tea tea processing technology, include the following steps: 1) to pick tea-leaves；2) it withers；3) it stands；4) it rubs；5) it deblocks；6) it ferments；7) rapid draing；8) first drying；9) stalk-sorting；10) secondary drying.A kind of new solution of processing for ancient tree Yunnan black tea tea is proposed for ancient tree tea feature, rapid draing is carried out by using natural light, the interspersed hot-air seasoning for carrying out the secondary short time simultaneously, while not destroying ancient tree Yunnan black tea tea mouthfeel, fragrance, charm, make the fixed tea shape of ancient tree Yunnan black tea, shorten sunshine drying time, shortens entire processing technology.The features such as processing the features such as ancient tree Yunnan black tea tea obtained is dense with flowery odour, and color, shape are good, without bitter taste, greatly remaining mouthfeel, the fragrance, charm of ancient tree tea.
Description
Technical field
The invention belongs to black tea preparation technical fields, and in particular to a kind of floral type ancient tree Yunnan black tea tea processing technology.
Background technique
Black tea is the second largest tea system of China, but until the Qing Dynasty occurs, the Yunnan black tea kung fu tea of Yunnan production is created in 1938
Year, first batch of tealeaves is exported to London, and is liked deeply by Queen of England.
Elevation is Chinese Famous improved tea variety, mainly big including brave library large leaf (also known as big dark green tea), Fengqing
Leaf kind and Menhai large leaf etc..The long leaf tea of Fengqing large leaf also known as Fengqing, Fengqing kind originate in Fengqing County, are mainly distributed on
It the western regions of the Yunnan Province and is approval for national breeding in the southern regions of the Yunnan Province Cha Qu 1984, is the preferred raw material for making Yunnan black tea tea.Nineteen thirty-nine, tealeaves expert Feng
Mr. Qiu that continues to Fengqing creates shunning tea processing factory, that is, present Yunnan black tea group company, and the Yunnan black tea tea of production is enjoyed great prestige through the country
Outside, the foreign dignitaries such as Queen of England, Sri Lanka president and premier once are granted as state's gift.
Yunnan black tea tea preparation process also slowly tends to be qualitative, in Chinese 4th batch of non-material cultural heritage project, Yunnan black tea tea
Processing, generally by withering, rubbing, ferment, drying four manufacture crafts.
Chinese tea drinking history more than one thousand years, in the baptism of historical floods, as the people having tea is more and more, people's substance
Condition is become better and better, and mouth is more and more tricky, and general tea has been unable to satisfy some Man's Demands of drinking tea.Then, the tea of various characteristics
Again and again in the sight for appearing in everybody.
And the former tea that general Yunnan black tea tea production uses is all made of common Elevation, has been unable to satisfy some drink tea
Man's Demands.Then, a kind of new varieties black tea-thousand to make black tea by spreading the leaves on withering racks to dry using Quo of Ancient Tea Tree Resources of Yunnan are gradually produced in Yunnan
Year red Yunnan black tea tea, which uses the wild ancient tree tea of the especially big single plant of Yunnan Feng-Qing high mountain, and tea kind is extremely special.Fengqing position
It is the township of world-renowned " Yunnan black tea " in the west and south in Yunnan Province.And one of the Proterozoic that the world is grown tea.Fengqing is known as " mountain
It is how high, water is how high, it's like spring all the year round " title, special Stereoscopic weather situation bred the complicated and diversified ecological ring in Fengqing
Border and vegetation pattern are Gu tea tree group of world centers, possess female-beautiful tea king of tea king, there is more than 3200 years history,
It is the representative of Fengqing cultivation type Gu tea tree, and the most coarse ancient tea tree found in the world.
It has been highly developed technique using ancient tea tree production dark green tea-Pu'er tea, but how has utilized ancient tree tea system
Making Yunnan black tea tea then is a kind of new trial, although existing part tea enterprise or tea grower begin trying the ancient tea using rich brown at present
Resources making ancient tree Yunnan black tea tea is set, but it is all the trial carried out on traditional Yunnan black tea tea preparation process, as Chinese invention is special
Sharp application documents, application number 201610706092.4, " production method and its mandarin orange of mandarin orange odor type ancient tree black tea are fragrant for patent name
The technique using Yunnan ancient tree tealeaves production Yunnan black tea tea is disclosed in the application documents of type ancient tree black tea ", i.e., " sorting withers, rubs
Twist, fermentation and drying " and etc., although rub, ferment, dry and etc. on working process parameter is partly improved,
But it is so a kind of scheme using traditional Yunnan black tea tea processing technology that its technical solution, which is substantially appointed, is not directed to ancient tree tea feature
It is proposed a kind of new solution for the processing of ancient tree congo red tea.
Ancient tea tree becomes scattered about remote mountains jungle, and difficult mountain terrain great distance picking difficulty is big, and general 1 year spring picking, autumn adopts once in a while
It plucks, yield is very rare.Ancient tree tea shape, mouthfeel, fragrance, in terms of all have biggish area with common platform tea
Not.
Firstly, the tree height of ancient tree tea is up to 10 meters, leaf compares, and tableland tea is thick and strong, and blade face keratin sense is obvious, and vein is clear
Clear, the irregular shape of limb dentation, blade back hair is few, and ancient tree tea brews rear leaf, and to unfold degree good, and loose and elasticity, flexibility are good；
Secondly, ancient tree tea party, which is brought, feels mouthfeel abundant, and one is experienced from the breath as the wealthy open country of high mountain, the fine and closely woven degree of millet paste
With alcohol thickness is higher, penetration is smooth, the bitter tasteization of ancient tree tea must be exceedingly fast, it is followed by that returning sweet；Thirdly, ancient tree
Tea perfume gas is deep and thick and heavy, and the residence time is long, merges a variety of odor types, and wherein mountain forest gas is clear fresh and soar, the great penetration power of the fragrance of a flower
With explosive force etc.；Finally, entrance flavour is mellow, the sweet property that bitter taste is dissolved allows oral cavity to promote the production of body fluid, and charm is stayed for a long time in oral cavity, larynx
Head, exactly rhythm be not deep, and deficiency is generous gift.
So inventing a kind of ancient tree Yunnan black tea tea technology scheme urgently to solve above-mentioned technical problem.
Summary of the invention
For problem mentioned above, the present invention provides a kind of ancient tree Yunnan black tea tea processing technology for Yunnan ancient tree tea,
The features such as ancient tree Yunnan black tea tea that processing obtains has flowery odour dense, and color, shape are good, without bitter taste.
Specific technical solution is that a kind of floral type ancient tree Yunnan black tea tea processing technology includes the following steps:
1) pick tea-leaves: picking Yunnan ancient tree tea picks the fresh tea leaf of two leaves and a bud；
2) it withers: the fresh tea leaf picked in step 1) is withered to the leaf water content that withers 35%；
3) stand: the tealeaves after adjusting that will wither, which is put into rub in machine barrel, to be stood；
4) rub: the tealeaves after standing carries out gently rubbing 20min using rolling machine, and then pressuring method rubs 30min；
5) it deblocks；
6) it ferments；
7) rapid draing: the tea after fermentation is put into sunlight greenhouse, is dried using sunshine；
8) first drying；
9) stalk-sorting；
10) secondary drying.
Picking is based on two leaf of a bud, because fresh leaf at this time reaches optimum state in maturity, content, then
Wither, can appropriate evaporation water, blade is soft, and appearance is convenient in toughness enhancing.In addition, making herbaceous taste disappear during this
It loses, it is the important process segment to form black tea fragrance that tealeaves faint scent, which is intended to existing, it withers to the leaf water content that withers 32 ~ 35%, the journey
Degree withers than general Yunnan black tea tea adjusts dehydration more, this is primarily due to be that ancient tree tealeaves is more loose first, and water content is more general
Platform tealeaves it is higher, secondly, reducing high temperature drying as far as possible in the inventive solutions to the shadow of ancient tree tealeaves
It rings, therefore withering for early period adjusts fluid loss to want somewhat higher.
The purpose that black tea is rubbed is to shape tealeaves during rubbing and promote color, smell and taste concentration, simultaneously as leaf is thin
Born of the same parents are destroyed, and convenient for carrying out necessary oxidation under the action of enzyme, promote the generation of series of chemical, conducive to the suitable of fermentation
Benefit carries out.The tealeaves after adjusting that will wither before rubbing first is put into rubbing in cylinder for rolling machine and stands, and the purpose of standing makes to wither after tune
Tealeaves uniformly eases back in its natural state, is crushed when preventing from rubbing, and guarantees that the shape of ancient tree black tea is intact to play, and tiles and put
The effect that eases back set on the ground is good not as good as the effect for being placed on certain confined space.Tealeaves after placement using it is soft+rub again
Rub process.
After fresh leaf is rubbed, tealeaves awkward is separated as early as possible, reduces rapidly temperature, to avoid bored taste and drying is generated
Deficiency generates bored sour phenomenon.Deblock another advantage, extra steam can be excluded, be quickly cooled down fresh leaf be able to maintain it is dry after
Tea cyanines keep emerald green glossy.
Fermentation is the unique stage of black tea production, and through everfermentation, leaf color is reddened by green, forms the quality of the red soup of black tea red autumnal leaves
Feature.Its mechanism is leaf under the effect of rubbing, and histocyte membrane structure receives destruction, and permeability increases, make polyphenols with
Oxidizing ferment comes into full contact with, and oxidation polymerization effect is generated under enzymatic catalysis, forms red oxypolymer-black tea colorant,
Profound change also accordingly occurs for its chemical component, and the tealeaves of green is made to generate red change, and a part of black tea colorant can be soluble in water,
Therefore it will form red millet paste.Drying is the tea base that will be fermented, and is baked using high temperature, and rapid evaporation water reaches and guarantees the quality
The process of mass dryness fraction, while specific some high boiling aromatic substances are also retained in black tea in black tea, form black tea
Color, smell and taste quality.
Dry purpose is baked by high temperature in black tea preparation process, is Measuring Moisture Content of Tea rapid evaporation, and fixed tea shape is protected
Some higher boiling directions substance that card black tea is held is retained in tealeaves, but the Long Time Thermal that general black tea drying uses
The greater loss such as the dry vitamin for be easy to causeing tealeaves, fragrance or active constituent are air-dried, destroy the distinctive mouthfeel of ancient tree tea, and make
It is largely lost at the natural fragrance of a flower of a degree of ancient tree tea, the fine and closely woven degree and alcohol thickness of millet paste reduce, the glow degree of soup look
Shortcoming, not can guarantee the distinctive mouthfeel of ancient tree tea, fragrance, charm.
Therefore ancient tree Yunnan black tea tea after fermentation is put into the sunlight greenhouse of transparent material the invention proposes a kind of,
Sunlight penetration greenhouse wall is dried to ancient tree Yunnan black tea tea, for canopy temperature at 28 ~ 30 DEG C, dry 5 ~ 7h can generally make Gu
Tree Yunnan black tea tealeaves evaporates rapidly 4% ~ 6% moisture, carries out rapid draing, while interspersed progress secondary short time by using natural light
Hot-air seasoning make the fixed tea shape of ancient tree Yunnan black tea while not destroying ancient tree Yunnan black tea tea mouthfeel, fragrance, charm, shorten sunshine
Drying time shortens entire processing technology.
Further, the step 1) picking is Yunnan Feng-Qing High aititude wild ancient tea tree, and the age of tree was at 300 years or more.
Further, the tune that withers of the step 2 is withered mode naturally using bamboo curtain splint.
Further, the time that the step 3) is stood is 8 ~ 10min.
Further, fermentation is fermented using fermentation bed in the step 6).
Further, fermentation is spring tea 8 ~ 10h of fermentation or autumn tea fermentation 5h in the step 6).
Further, the step 7) rapid draing, the temperature in sunlight greenhouse is at 28 ~ 30 DEG C, dry 5 ~ 7h.
Further, the drying temperature of the step 8) first drying is 140 ~ 150 DEG C, and drying time is 3 ~ 5min.
Further, the step 9) stalk-sorting carries out stalk-sorting using artificial or selection by winnowing.Stalk-sorting is using manual, selection by winnowing removal tea
Biggish tea stalk in leaf, guarantees the quality of tealeaves.
Further, the drying temperature of the step 10) secondary drying is 100 ~ 110 DEG C, and drying time is 13 ~ 15min.
Beneficial effects of the present invention: a kind of new technology side of floral type ancient tree Yunnan black tea tea processing is proposed for ancient tree tea feature
Case carries out rapid draing, while the interspersed hot-air seasoning for carrying out the secondary short time by using natural light, is not destroying ancient tree Yunnan
While black tea mouthfeel, fragrance, charm, make the fixed tea shape of ancient tree Yunnan black tea, shorten sunshine drying time, shortens entire processing work
Skill.The features such as ancient tree Yunnan black tea tea that processing obtains has flowery odour dense, and color, shape are good, without bitter taste, greatly remains ancient tree
The features such as mouthfeel of tea, fragrance, charm.
Specific embodiment
In order to which technical problem solved by the invention, technical solution is more clearly understood, with reference to embodiments, to this
Invention is further described.It should be appreciated that specific embodiment described herein is used only for explaining the present invention, it is not used to
Limit the present invention.
Embodiment 1:
1) it picks tea-leaves: choosing Yunnan Feng-Qing High aititude wild ancient tea tree, the age of tree picked the fresh tea of two leaves and a bud at 300 years or more
Leaf；
2) wither: mode that the fresh tea leaf picked in step 1) is withered through bamboo curtain splint naturally is to the leaf water content that withers 32%；
3) stand: the tealeaves after adjusting that will wither, which is put into rub, stands 8min in machine barrel；
4) rub: the tealeaves after standing carries out gently rubbing 20min using rolling machine, and then pressuring method rubs 30min；
5) it deblocks；
6) it ferments: being fermented using fermentation bed, spring tea fermentation 8h；
7) rapid draing: the tea after fermentation is put into sunlight greenhouse, is dried using sunshine, and the temperature in sunlight greenhouse is 28
DEG C, dry 5h；
8) first drying: the temperature of drying is 140 DEG C, drying time 3min；
9) stalk-sorting: stalk-sorting is carried out using artificial；
10) secondary drying: the drying temperature of drying is 100 DEG C, drying time 13min.
Embodiment 2:
1) it picks tea-leaves: choosing Yunnan Feng-Qing High aititude wild ancient tea tree, the age of tree picked the fresh tea of two leaves and a bud at 300 years or more
Leaf；
2) wither: mode that the fresh tea leaf picked in step 1) is withered through bamboo curtain splint naturally is to the leaf water content that withers 35%；
3) stand: the tealeaves after adjusting that will wither, which is put into rub, stands 10min in machine barrel；
4) rub: the tealeaves after standing carries out gently rubbing 20min using rolling machine, and then pressuring method rubs 30min；
5) it deblocks；
6) it ferments: being fermented using fermentation bed, spring tea fermentation 10h；
7) rapid draing: the tea after fermentation is put into sunlight greenhouse, is dried using sunshine, and the temperature in sunlight greenhouse is 30
DEG C, dry 7h；
8) first drying: the temperature of drying is 150 DEG C, drying time 5min；
9) stalk-sorting stalk-sorting: is carried out using selection by winnowing；
10) secondary drying: the drying temperature of drying is 110 DEG C, drying time 15min.
Embodiment 3:
1) it picks tea-leaves: choosing Yunnan Feng-Qing High aititude wild ancient tea tree, the age of tree picked the fresh tea of two leaves and a bud at 300 years or more
Leaf；
2) wither: mode that the fresh tea leaf picked in step 1) is withered through bamboo curtain splint naturally is to the leaf water content that withers 33%；
3) stand: the tealeaves after adjusting that will wither, which is put into rub, stands 8min in machine barrel；
4) rub: the tealeaves after standing carries out gently rubbing 20min using rolling machine, and then pressuring method rubs 30min；
5) it deblocks；
6) it ferments: being fermented using fermentation bed, autumn tea fermentation 5h；
7) rapid draing: the tea after fermentation is put into sunlight greenhouse, is dried using sunshine, and the temperature in sunlight greenhouse is 29
DEG C, dry 5h；
8) first drying: the temperature of drying is 140 DEG C, drying time 3min；
9) stalk-sorting: stalk-sorting is carried out using artificial；
10) secondary drying: the drying temperature of drying is 100 DEG C, drying time 13min.
Embodiment 4:
1) it picks tea-leaves: choosing Yunnan Feng-Qing High aititude wild ancient tea tree, the age of tree picked the fresh tea of two leaves and a bud at 300 years or more
Leaf；
2) wither: mode that the fresh tea leaf picked in step 1) is withered through bamboo curtain splint naturally is to the leaf water content that withers 35%；
3) stand: the tealeaves after adjusting that will wither, which is put into rub, stands 10min in machine barrel；
4) rub: the tealeaves after standing carries out gently rubbing 20min using rolling machine, and then pressuring method rubs 30min；
5) it deblocks；
6) it ferments: being fermented using fermentation bed, autumn tea fermentation 5h；
7) rapid draing: the tea after fermentation is put into sunlight greenhouse, is dried using sunshine, and the temperature in sunlight greenhouse is 30
DEG C, dry 6h；
8) first drying: the temperature of drying is 145 DEG C, drying time 4min；
9) stalk-sorting stalk-sorting: is carried out using selection by winnowing；
10) secondary drying: the drying temperature of drying is 105 DEG C, drying time 14min.
The present invention is described in detail above by specific and preferred embodiment, but those skilled in the art should be bright
White, the present invention is not limit to that embodiments describe above, all within the spirits and principles of the present invention, made any modification,
Equivalent replacement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of floral type ancient tree Yunnan black tea tea processing technology, which comprises the steps of:
1) pick tea-leaves: picking Yunnan ancient tree tea picks the fresh tea leaf of two leaves and a bud；
2) it withers: the fresh tea leaf picked in step 1) is withered to the leaf water content that withers 32 ~ 35%；
3) stand: the tealeaves after adjusting that will wither, which is put into rub in machine barrel, to be stood；
4) rub: the tealeaves after standing carries out gently rubbing 20min using rolling machine, and then pressuring method rubs 30min；
5) it deblocks；
6) it ferments；
7) rapid draing: the tea after fermentation is put into sunlight greenhouse, is dried using sunshine；
8) first drying；
9) stalk-sorting；
10) secondary drying.
2. a kind of floral type ancient tree Yunnan black tea tea processing technology according to claim 1, it is characterised in that: the step 1) is adopted
Plucking is Yunnan Feng-Qing High aititude wild ancient tea tree, and the age of tree was at 300 years or more.
3. a kind of floral type ancient tree Yunnan black tea tea processing technology according to claim 1, it is characterised in that: the step 2
The tune that withers is withered mode naturally using bamboo curtain splint.
4. a kind of floral type ancient tree Yunnan black tea tea processing technology according to claim 1, it is characterised in that: the step 3) is quiet
The time set is 8 ~ 10min.
5. a kind of floral type ancient tree Yunnan black tea tea processing technology according to claim 1, it is characterised in that: in the step 6)
Fermentation is fermented using fermentation bed.
6. a kind of floral type ancient tree Yunnan black tea tea processing technology according to claim 1 or 5, it is characterised in that: the step
6) fermentation is spring tea 8 ~ 10h of fermentation or autumn tea fermentation 5h in.
7. a kind of floral type ancient tree Yunnan black tea tea processing technology according to claim 1, it is characterised in that: the step 7) is fast
Rapid-curing cutback is dry, and the temperature in sunlight greenhouse is at 28 ~ 30 DEG C, dry 5 ~ 7h.
8. a kind of floral type ancient tree Yunnan black tea tea processing technology according to claim 1, it is characterised in that: the step 8) one
The drying temperature of secondary drying is 140 ~ 150 DEG C, and drying time is 3 ~ 5min.
9. a kind of floral type ancient tree Yunnan black tea tea processing technology according to claim 1, it is characterised in that: the step 9) picks
Stalk carries out stalk-sorting using artificial or selection by winnowing.
10. a kind of floral type ancient tree Yunnan black tea tea processing technology according to claim 1, it is characterised in that: the step 10)
The drying temperature of secondary drying is 100 ~ 110 DEG C, and drying time is 13 ~ 15min.
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| CN112106851A (en) * | 2020-09-30 | 2020-12-22 | 云南龙泉茶业有限责任公司 | Novel processing technology of Yunnan black tea with large leaf seeds in Yunnan |
| CN112690348A (en) * | 2020-12-19 | 2021-04-23 | 云南大学 | Method for fermenting Yunnan black tea by using ganoderma lucidum fungi |
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Application publication date: 20190122 |