CN110432341A - A kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste - Google Patents
A kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste Download PDFInfo
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- CN110432341A CN110432341A CN201910728074.XA CN201910728074A CN110432341A CN 110432341 A CN110432341 A CN 110432341A CN 201910728074 A CN201910728074 A CN 201910728074A CN 110432341 A CN110432341 A CN 110432341A
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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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- Chemical & Material Sciences (AREA)
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Abstract
A kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste, it is related to a kind of tea Processing method, especially black wool tea process, it is green including booth, water-removing, is rubbed, pile-fermentation and drying, it is characterized in that second of water-removing of progress after rubbing step described, is rubbed for the second time after finishing at second.The present invention achieves unexpected technical effect, thoroughly eliminates Dark Green Tea bitter taste, solves the problems, such as that people want to solve without solving for a long time, and simple process, is not restricted by manual operation technical ability, adapt to industrial mass production.
Description
Technical field
The present invention relates to a kind of tea Processing methods, especially black wool tea process.
Background technique
Bitterness is a kind of general character of tealeaves, and ripe words are said right, not bitter not puckery not at tea.But the dark green tea as high-quality,
The mouthfeel for being back glycol thickness that people pursue.In order to make dark green tea generate the mouthfeel of this time glycol thickness, always takes and display for a long time
Mode casts this graceful quality with the time.But it is displayed for a long time as not being an optimal selection mode for manufacturing enterprise.
Then people have made some explorations in terms of eliminating Dark Green Tea bitter taste, mainly have the following aspects: first is that preparing dark green tea
Black wool soften-rub-bake before product, its bitter taste can be significantly reduced, shortens the assembly time 2-3 of product,
But significantly improve production cost；Second is that carrying out repeatedly cold and hot fermentation to Dark Green Tea before preparing dark green tea product, accelerates its alcoholization, ask
Topic is not only in that increase production cost, and reduces tea leaf quality, easily causes mouthfeel dull；Third is that directly improving Tea Production
Technique reduces the bitter taste of tealeaves, such as publication number: CN109601654A, publication date: a kind of Summer-autumn tea of 2019.04.12 adds
Work method, raw material are the fresh tea passes of summer and autumn, are successively finished, rubbed and are dried.By cancel it is original " spread →
Finish → rubbing → dry " " spreading " process and process in process flow pass through height using the fixing method of " trembling bored combination "
Temperature " bored, steam " is killed thoroughly and " turn over, tremble " scatters and disappears process of moisture content, fresh tea passes is carried out with " bored to kill, steam and kill ", by the cyanine in fresh tea passes
The bitter taste of element conversion, is decomposed in high-temperature vapor, is discharged by the transpiration of high-temperature vapor, volatilization eliminates fresh tea
The bitter taste of leaf anthocyanidin conversion.But complex process requires height to operative skill, does not adapt to the need of industrial mass production
It wants, nor can thoroughly eliminate the bitter taste in tealeaves.
Summary of the invention
It is an object of the invention to overcome prior art defect, a kind of bitter taste that can thoroughly eliminate in Dark Green Tea is disclosed,
And simple process, adapt to the gross tea processing method of industrial mass production.
Technical solution of the invention first is that: a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste,
Green including booth, water-removing is rubbed, pile-fermentation and drying, is characterized in that described second of progress after rubbing step
Water-removing is rubbed for the second time after finishing at second.
Further, first time spreading for cooling is successively carried out before the drying steps, just dry, second of spreading for cooling is multiple dry, the
Spreading for cooling three times.
Technical solution of the invention second is that: a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste,
It, which is characterized in that, takes following steps: spreading out green → water-removing → and rubs → second of water-removing → rubs for the second time → and pile fermentation →
Ferment at constant temperature → first time spreading for cooling → just dry → second spreading for cooling → multiple dry → third time spreading for cooling → charcoal roasts Titian.
Further, the booth is green, and the time is 23-25 hours, preferably 24 hours；
The water-removing, pot temperature are controlled at 350 DEG C -370 DEG C, and preferably 360 DEG C；
Described to rub, the time is 13-18 minutes, preferably 15 minutes；
The secondary water-removing, pot temperature are controlled at 190 DEG C -210 DEG C, and preferably 200 DEG C；
It is described it is secondary rub, the time be 18-22 minutes, preferably 20 minutes；
The pile fermentation, temperature control is at 50 DEG C -80 DEG C in heap, preferably at 60 DEG C -70 DEG C；
The ferment at constant temperature ferments 24-48 hours in preferably 50 DEG C of fermenting house at 48-53 DEG C, occurs within preferably 35-45 hours
Until wine flavour；
The first time spreading for cooling, spreading for cooling to moisture content is within 18%；
It is described just dry, it is dry to 65-75%, preferably 70%；
Second of spreading for cooling, the spreading for cooling time 20-28 hours, preferably 24 hours；
It is described multiple dry, it is done again to moisture content 7-10%, preferably 8%；
Second of spreading for cooling, 40-55 hours, preferably 48 hours.
The present invention achieves unexpected technical effect, thoroughly eliminates Dark Green Tea due to using above technical scheme
Bitter taste solves the problems, such as that people want to solve without solving for a long time, and simple process, not by manual operation technical ability
It restricts, adapts to industrial mass production.
Specific embodiment
It is more clearly understood that for the ease of those skilled in the art to the present invention, With reference to embodiment to this
Invention is further described.
Embodiment 1: a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste, including booth are green, and water-removing is rubbed
It twists, pile-fermentation and drying, in second of water-removing of progress after rubbing step, is rubbed for the second time after finishing at second
It twists.
Further, first time spreading for cooling is successively carried out before the drying steps, just dry, second of spreading for cooling is multiple dry, the
Spreading for cooling three times.
Embodiment 2: a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste takes following steps: booth is green
→ water-removing → rubs, and → second of water-removing → rubs → pile fermentation → ferment at constant temperature → first time spreading for cooling → for the second time and just does → the second
Secondary spreading for cooling → multiple dry → third time spreading for cooling → charcoal roasts Titian.
Further, the booth is green, and the time is 23-25 hours, preferably 24 hours.Booth blueness 23-25 hours, fresh leaf can be with
It obtains fully oxidized, substantially reduces tealeaves bitter taste.Lower than 20 hours, bitter taste was obviously increased, and more than 26 hours, fresh leaf started
Dry out rubescent.
The water-removing, pot temperature are controlled at 350 DEG C -370 DEG C, and preferably 360 DEG C.Both it can guarantee that tealeaves effectively killed, without regard to
Occur burning leaf.
Described to rub, the time is 13-18 minutes, preferably 15 minutes.
The secondary water-removing, pot temperature are controlled at 190 DEG C -210 DEG C, and preferably 200 DEG C.It is finished by second, to for the first time
The tealeaves progress that do not kill thoroughly is thoroughly killed, to create necessary condition thoroughly to eliminate Dark Green Tea bitter taste.As long as
There is 1% tealeaves not kill, the bitter taste of tealeaves is just difficult to eliminate.It is thinning due to having passed through the tealeaves that water-removing is rubbed, water-removing temperature
Degree must be lower than for the first time, otherwise will appear burning leaf, and pot temperature control is ideal at 190 DEG C -210 DEG C.
It is described it is secondary rub, the time be 18-22 minutes, preferably 20 minutes；The remaining bitter taste made in tealeaves is rubbed again
It thoroughly is extruded out, and fall by spreading natural evaporation.
The pile fermentation, temperature control is at 50 DEG C -80 DEG C in heap, preferably at 60 DEG C -70 DEG C；Pile fermentation temperature is controlled 60
DEG C -70 DEG C, fresh leaf substance is promoted sufficiently to convert, the tealeaves mouthfeel after making fermentation is pure and mild thick and solid, and bitter taste can be effectively reduced.
The ferment at constant temperature ferments 24-48 hours, preferably 35-45 hours in preferably 50 DEG C of fermenting house at 48-53 DEG C
Until there is wine flavour；Bitter taste can be further decreased.
The first time spreading for cooling, spreading for cooling to moisture content is within 18%；Spreading for cooling is conducive to remove the smell generated by fermentation, mentions
The pure degree of high fragrance.
It is described just dry, it is dry to 65-75%, preferably 70%；Aridity is excessively high, it is difficult to which spreading for cooling eases back, and can not continue to ferment, and does
It is dry to spend the low formation for influencing tea aroma.
Second of spreading for cooling, the spreading for cooling time 20-28 hours, preferably 24 hours；Spreading for cooling is a low temperature fermentation process, is led to
Spreading for cooling in more than 20 hours is crossed, tealeaves bitter taste can be further removed.
It is described multiple dry, it is done again to moisture content 7-10%, preferably 8%.
The third time spreading for cooling, 40-55 hours, preferably 48 hours；It is fermented by third time spreading for cooling, can make not eliminate
Bitter taste is thoroughly eliminated.
The charcoal roasting Titian is being roasted in 80 DEG C of progress Titians of temperature 70 C-cage, water content is 8% with smokeless charcoal
Within.
Embodiment 1: a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste sequentially includes the following steps: a. and adopts
Pluck one leaf of a bud to two leaves height above sea level 600m-800m high mountain spring tea or two leaves and a bud to three leaves 600m or more high mountainous tea,
B. it spreads out blueness 23-25 hours, c. water-removing, pot temperature is controlled at 350 DEG C, and d is rubbed, and the time is 13-15 minutes, and e. finishes for the second time, pot
At 190 DEG C -210 DEG C, f. is rubbed temperature control system for the second time, and the time is 18-19 minutes, g. pile-fermentation, and temperature control is 50 in heap
DEG C -80 DEG C, time 20-24 hour, h. is dry, bakes moisture content within 8% with smokeless charcoal fire.
Embodiment 2: a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste takes following steps: picking one
Three Ye Xiacha of bud, green 23 hours of booth → 370 DEG C of pot temperature of water-removing → are rubbed 13 minutes → secondary 210 DEG C of water-removing pot temperature → secondary and are rubbed
In 18 minutes → pile fermentation to heap temperature 50 C → constant temperature 53 DEG C fermenting house fermentation there is wine flavour until → first time spreading for cooling
It → after 65% → second spreading for cooling of Chu Ganzhi 20 hours → is done again to 7% → third time of moisture content spreading for cooling 40 within 16% to moisture
Hour → charcoal roasts Titian: using smokeless charcoal, carries out Titian in temperature 70 C cage roasting, control moisture content within 8%.
Embodiment 3: a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste takes following steps: picking one
Two leaf autumn tea of bud, green 25 hours of booth → 350 DEG C of pot temperature of water-removing → are rubbed 18 minutes → secondary 190 DEG C of water-removing pot temperature → secondary and are rubbed
In 22 minutes → pile fermentation to heap 80 DEG C → constant temperature of temperature 48 DEG C fermenting house fermentation there is wine flavour until → first time spreading for cooling
It → after 75% → second spreading for cooling of Chu Ganzhi 28 hours → is done again to 10% → third time of moisture content spreading for cooling 55 within 17% to moisture
Hour → charcoal roasts Titian: using smokeless charcoal, is roasting in cage in 80 DEG C of progress Titians of temperature, controlling moisture content within 7%.
Embodiment 4: a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste takes following steps: picking one
Two leaf summer tea of tooth, green 24 hours of booth → 360 DEG C of pot temperature of water-removing → are rubbed 15 minutes → secondary 200 DEG C of water-removing pot temperature → secondary and are rubbed
In 20 minutes → pile fermentation to heap -80 DEG C of temperature 60 C → constant temperature 50 DEG C fermenting house fermentation there is wine flavour until → spreading for cooling extremely
Moisture is within 18% → Chu Ganzhi 70%(i.e. 7 one-tenth are dry) after → spreading for cooling 24 hours → do again to 8% → spreading for cooling of moisture content 48 hours →
Charcoal roasts Titian: using smokeless charcoal, is roasting in cage in 75 DEG C of progress Titians of temperature, controlling moisture content within 6%.
Comparative example: a kind of gross tea processing method takes following steps: picking two leaves and a bud spring tea, spread out blueness 12 hours → it kills
250 DEG C of green pot temperature → rubbing 10 minutes → pile fermentation 8-12 hours to 40 DEG C -45 DEG C → dissatisfied piece of temperature in heap → rubs 5 minutes → seven again
Star stove bakes drying.
It organizes 5 tea-tasters to judge gross tea prepared by above embodiments and comparative example, it is as follows to judge result
| Item | Bitter taste | Fragrance | Mouthfeel |
| Embodiment 1 | Nothing | It is strongly fragrant | Return it is sweet, it is mellow |
| Embodiment 2 | Nothing | It is denseer | It is general to return sugariness, it is mellow |
| Embodiment 3 | Thin product are slight | It is denseer | Return it is sweet weaker, it is thick and heavy |
| Embodiment 4 | Nothing | It soars, is dense | Clearly, sweet, thick and heavy |
| Comparative example | Weight | It is light | Hui Ganwu, profusely bitter taste |
It is bitter highly seasoned: tight mouth synanche；The thin product of bitter taste are slight: can feel slight astringent sense when slowly sampling；Bitter taste:
Nothing is to totally can not feel bitter taste.
The above, only of the invention illustrates embodiment, not to the present invention in any form with substantial limitation,
It should be pointed out that for those skilled in the art, under the premise of not departing from the method for the present invention, that makes several changes
It also should be regarded as protection scope of the present invention into supplement.All those skilled in the art, do not depart from spirit of that invention and
In the case where range, using the equivalent variations of a little change, modification and differentiation that disclosed above technology contents are made, it is
Equivalent embodiment of the invention；Meanwhile any equivalent variations that all substantial technologicals according to the present invention do above-described embodiment
Change, modification and differentiation, still fall within protection scope of the present invention.
Claims (10)
1. a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste, including booth is green, and water-removing is rubbed, pile-fermentation and
It is dry, it is characterised in that: in second of water-removing of progress after rubbing step, to be rubbed for the second time after finishing at second
It twists.
2. a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste according to claim 1, it is characterised in that:
The pile-fermentation, temperature control carries out ferment at constant temperature: in 48-53 DEG C of hair at 50 DEG C -80 DEG C after pile-fermentation in heap
It is fermented 24-48 hours until there is wine flavour in ferment room.
3. a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste according to claim 2, it is characterised in that:
The pile-fermentation, temperature control is at 60 DEG C -70 DEG C in heap, and the ferment at constant temperature: the 30-40 that ferments in 50 DEG C of fermenting house is small
When there is wine flavour until.
4. a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste according to claim 1, it is characterised in that:
The booth is green, and the time is 23-25 hours；
The water-removing, pot temperature are controlled at 350 DEG C -370 DEG C；
Described to rub, the time is 13-18 minutes；
Described to finish again, pot temperature is controlled at 190 DEG C -210 DEG C；
Described to rub again, the time is 18-22 minutes.
5. a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste according to claim 4, it is characterised in that:
The booth is green, and the time is 24 hours；
The water-removing, pot temperature are controlled at 360 DEG C；
Described to rub, the time is 15 minutes；
Described to finish again, pot temperature is controlled at 200 DEG C；
Described to rub again, the time is 20 minutes.
6. a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste according to claim 1, it is characterised in that:
First time spreading for cooling is successively carried out before the drying steps, just dry, second of spreading for cooling is multiple dry, third time spreading for cooling.
7. a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste according to claim 6, it is characterised in that:
The first time spreading for cooling, spreading for cooling to moisture content is within 18%；
It is described just dry, it is dry to 65-75%；
Second of spreading for cooling, the spreading for cooling time 20-28 hours；
It is described multiple dry, it is done again to moisture content 7-10%；
Second of spreading for cooling, the spreading for cooling time 40-55 hours.
8. a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste, it is characterised in that: take following steps: booth blueness →
Finishing → rub, → second of water-removing → rubs → pile fermentation → ferment at constant temperature → first time spreading for cooling → for the second time and just does → second
Spreading for cooling → multiple dry → third time spreading for cooling → charcoal roasts Titian.
It is described to take 9. a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste according to claim 8
Step: it is characterized by: spreading out the green time be that 23-25 hour → water-removing pot temperature controls in 350 DEG C -370 DEG C → time of kneading is 13-
18 minutes → second water-removing pot temperature control is in 18-22 minutes → pile fermentation heap in 190 DEG C of -210 DEG C → second time of kneadings
Temperature control 50 DEG C -80 DEG C → ferment at constant temperature ferment 24-48 hours in 48-53 DEG C of fermenting house there is wine flavour until →
First time spreading for cooling to moisture content within 18% → Chu Ganzhi 65-75% → second of 20-28 hours spreading for cooling time → do again to aqueous
Rate 7-10% → 40-55 hours → charcoal of third time spreading for cooling roasts Titian.
It is described to take 10. a kind of gross tea processing method that can thoroughly eliminate Dark Green Tea bitter taste according to claim 9
Step: it is characterized by: booth green 24 hours → 360 DEG C of pot temperature of water-removing → rubs 15 minutes → secondary water-removing pot temperature 200 DEG C → bis-
It is secondary rub -80 DEG C of temperature 60 C → constant temperature in 20 minutes → pile fermentation to heap until there is wine flavour in 50 DEG C of fermenting house fermentation →
Spreading for cooling → after 70% → spreading for cooling of Chu Ganzhi 24 hours → is done to 8% → spreading for cooling of moisture content, 48 hours → charcoal within 18% again to moisture
Roast Titian.
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Cited By (3)
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| CN111513150A (en) * | 2020-06-06 | 2020-08-11 | 长沙市茶知何由茶业有限公司 | Processing method of dark tea capable of locking various odor types and allowing various odor types to coexist |
| CN114343030A (en) * | 2022-02-16 | 2022-04-15 | 恩施市紫竹茶业有限公司 | Tea making process of radix notoginseng leaf |
| CN115191494A (en) * | 2022-07-15 | 2022-10-18 | 马边高山茶叶有限公司 | Convenient and quick production process of high-quality dark tea and dark tea |
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