CN111466468A - Processing method of smoked tea - Google Patents
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- CN111466468A CN111466468A CN202010181358.4A CN202010181358A CN111466468A CN 111466468 A CN111466468 A CN 111466468A CN 202010181358 A CN202010181358 A CN 202010181358A CN 111466468 A CN111466468 A CN 111466468A
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to the field of tea processing, and particularly relates to a processing method of smoked tea; the tea is characterized by comprising the steps of tea blank preparation, primary drying, scenting, primary smoking, secondary drying, secondary smoking and the like, and the tea is endowed with unique smoking flavor by adopting the modes of drying and smoking for multiple times and mutually alternating, and has flowery scent, lasting fragrance, orange and bright soup color and mellow taste.
Description
Technical Field
The invention belongs to the field of tea processing, and particularly relates to a processing method of smoked tea.
Background
Tea is a beverage which has been long-lived in China, six kinds of tea and various tea drinking customs gradually evolve along with time law, seasonings are added during tea drinking to enrich the taste, and besides, most tea drinking modes such as buttered tea, milk tea and the like mainly adopt brewing, so that the taste is single.
In order to change the current situation and promote the diversified development of the tea industry, some technologies for smoking tea leaves to endow the tea leaves with richer mouthfeel appear in the prior art, and in a patent document with the publication number of CN110226656A, a manufacturing method of smoked white tea is disclosed, which is to add a smoking step in the traditional white tea processing technology, smoke the tea leaves after de-enzyming by covering wheat hulls with pine nuts, and slightly press and knead the smoked tea leaves until tea juice overflows. Firstly, the pine cone is used for covering wheat hulls to directly smoke, the oil content of the pine cone is high, tar substances can be generated by smoking, tea juice overflows during subsequent rolling, the tea juice is mixed with tar and then attached to the surface of tea, and certain influence is caused when tea is brewed. And secondly, drying the tea leaves at the temperature of 110-130 ℃ after smoking, wherein the fragrance absorbed by the tea leaves during smoking is lost along with the evaporation of water and the respiration of the tea leaves.
Therefore, a processing method which combines the unique aroma of smoking with the tea and does not influence the appearance quality of the tea needs to be found.
Disclosure of Invention
The invention provides a processing method of smoked tea to solve the problems.
The method is realized by the following technical scheme:
(1) preparing a tea blank: picking fresh tea with two or three leaves and one bud, cleaning, withering in sunlight for 3-5 hr, deactivating enzyme, kneading with a kneading machine until the tea is curled into strips, and fermenting in a fermentation chamber at 16-22 deg.C and humidity of 65-75% for 5-6 hr to obtain black tea blank;
(2) primary drying: drying the prepared tea blank at the temperature of 100-120 ℃ until the water content is 20-25 percent;
(3) scenting the flowers:
a. placing collected gardenia and once-dried tea in a closed container with a layer of fresh flowers and a layer of tea at the top layer, wherein the fresh flowers and the tea are separated and not mixed, scenting at 33-45 deg.C for 3-4h, and removing flowers;
b. standing the tea leaves, cooling to room temperature, and scenting with fresh gardenia at 17-21 deg.C for 5-8h in the same manner as step a;
(4) primary smoking: mixing 6-11 parts by weight of herba Salvia officinalis and 4-7 parts by weight of herba Rosmarini officinalis, igniting to generate cigarette, placing the scented tea above, smoking for 30-45min, and turning over for 2-3 times;
(5) secondary drying: drying the tea leaves subjected to primary smoking at 60-75 ℃ until the moisture content is 5-7%;
(6) secondary smoking: according to the parts by weight, firstly, drying 16-24 parts of cedar and 9-14 parts of cinnamon into slices, then crushing 3-6 parts of clove, and keeping 7-12 parts of dry sweet osmanthus for later use; igniting the cedar and the cinnamon to generate smoke with dark fire, placing the dried tea leaves in gauze to be suspended above smoking materials, continuously turning over the tea leaves for smoking for 1 hour, then scattering the clove powder into a smoking material pile, continuing smoking for 1.5-2.5 hours, extinguishing the fire pile, burying the dry sweet osmanthus, and continuing smoking for 0.5 hour with residual temperature and residual smoke.
In conclusion, the beneficial effects of the invention are as follows: the invention adopts the modes of scenting, drying and smoking for several times and alternate execution, endows the tea with unique smoking flavor, has flowery flavor in aftertaste, lasting fragrance, orange yellow and transparent liquor color and mellow taste.
The black tea is used as a tea blank to be smoked, and the aroma of cinnamon in the smoking material can cover the aroma of green tea, oolong tea and white tea, so that the black tea is more suitable for the black tea, and the black tea has mellow and mild mouthfeel. The scenting process is added before smoking, a layer of flower fragrance base flavor is added to tea, the scenting is carried out twice, the tea is scented for 3-4 hours at 33-45 ℃, the openness of gardenia is maximized, the fragrance amount is long, meanwhile, tea pores are opened, the flower fragrance can be better adsorbed, the fresh flower is replaced after the tea is cooled to room temperature, the scenting is carried out for the second time at 17-21 ℃, the adsorbed fragrance is fixed by terpene substances in the tea, meanwhile, the mixed scented tea is free of impurities such as petals and the like in the finished tea in a mode of separating and alternately placing the fresh flower and the tea, the quality is better, the burning phenomenon caused by rising of pile fermentation temperature is avoided, the step of jacquard is omitted, the mixed scented tea needs to be quickly separated in a short time, and the industrial production is realized in a jacquard mode.
Drying for one time before scenting, removing most of water in the fermented tea blank at a higher temperature, and leaving a part of water in the tea, so that the fragrance absorbed by the tea is dissolved in water in the scenting process, thereby reducing the fragrance loss.
After scenting, the sage and the rosemary are used for smoking for the first time, so that volatile essential oil of the rosemary and the sage is attached to the surface of the tea, the fragrance is locked in the tea, the fragrance of the finished tea is improved, and meanwhile, the effects of keeping fresh and quality, sterilizing and preventing insects are achieved, and the storage time of the tea is prolonged.
Drying at 60-75 deg.C for the second time, and thoroughly drying at lower temperature to evaporate water, while the fragrance absorbed during scenting and primary smoking is fixed by terpene substances contained in the tea and retained in the tea.
During smoking, tea leaves are placed in gauze, so that most of tar substances can be effectively prevented from being attached to the surfaces of the tea leaves, the gardenia contains volatile oil such as benzyl acetate and the like, the tea leaves contain caffeine, insomnia is easy to cause when people drink strong tea, and the gardenia and the cinnamon can be matched to promote appetite and help sleep. The clove is crushed and smoked for a period of time before being added, because if the clove, the cedar and the cinnamon are simultaneously ignited to generate smoke, the bitterness of the clove is too heavy in the later period, the clear aroma of the cedar can be covered, and the sweet aroma of the sweet osmanthus can be brought out and absorbed by the tea leaves at the residual temperature because the aroma of the sweet osmanthus disappears rapidly at high temperature when the fire heap is extinguished, so that the smoke aroma of the tea leaves reaches the optimal balance state.
The cedar, the cinnamon, the clove and the dry sweet-scented osmanthus are used as smoking materials to be smoked for the second time, so that the smoked flavor of the tea is thicker. The cedar contains rich essential oil and cedrol, can calm and calm the nerves, prevent corrosion and sterilize, smell slightly sour and slightly with turpentine fragrance, is not rich in clear fragrance, the cinnamon fragrance is strong, spicy and sweet simultaneously, the cedar can complement each other, the clove fragrance is strong and bitter, the sweet taste of the osmanthus fragrans is balanced with the clove, so that the smoked tea has the strong fragrance of the cinnamon and the clove initially, the unique sweet fragrance of the cinnamon is also included, the sweet fragrance of the osmanthus fragrans and the sweet taste of the gardenia adsorbed during the scenting are highlighted immediately after the bitter taste of the clove, finally, the woody fragrance of the cedar is presented, the woody fragrance is combined with the original fragrance of the tea, and the aftertaste is long.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A processing method of smoked tea comprises the following steps:
(1) preparing a tea blank: picking fresh tea with two or three leaves and one bud, cleaning, withering in sunlight for 4h, deactivating enzyme, kneading with a kneading machine until the tea is curled into strips, and fermenting in a fermentation chamber at 19 deg.C and humidity of 70% for 5.5h to obtain black tea blank;
(2) primary drying: drying the prepared tea blank at the temperature of 110 ℃ until the water content is 23 percent;
(3) scenting the flowers:
a. placing collected gardenia and once-dried tea in a closed container with a layer of fresh flowers and a layer of tea at the top layer, wherein the fresh flowers and the tea are separated and not mixed, scenting at 38 deg.C for 3.5h, and removing flowers;
b. standing the tea leaves, cooling to room temperature, and scenting with fresh gardenia at 18 deg.C for 7h twice in the same manner as step a;
(4) primary smoking: mixing herba Salvia officinalis 9 parts and herba Rosmarini officinalis 5 parts by weight, igniting to generate cigarette, placing the scented tea above, smoking for 40min, and turning over for 2-3 times;
(5) secondary drying: drying the tea leaves subjected to primary smoking at 67 ℃ until the moisture content is 5-7%;
(6) secondary smoking: according to the parts by weight, firstly drying 20 parts of cedar and 11 parts of cinnamon into slices, then crushing 4 parts of clove, and keeping 9 parts of dry sweet osmanthus for later use; igniting the cedar and the cinnamon to generate smoke with dark fire, placing the dried tea leaves in gauze to be suspended above smoking materials, continuously turning over the smoking materials for smoking for 1h, then scattering the clove powder into a smoking material pile, continuing smoking for 2h, extinguishing the fire pile, burying the dry sweet osmanthus, and continuing smoking for 0.5h with residual temperature and residual smoke.
Example 2
A processing method of smoked tea comprises the following steps:
(1) preparing a tea blank: picking fresh tea with two or three leaves and one bud, cleaning, withering in sunlight for 5h, deactivating enzyme, kneading with a kneading machine until the tea is curled into strips, and fermenting in a fermentation chamber at 22 deg.C and humidity of 75% for 6h to obtain black tea blank;
(2) primary drying: drying the prepared tea blank at the temperature of 120 ℃ until the water content is 25 percent;
(3) scenting the flowers:
a. placing collected gardenia and once-dried tea in a closed container with a layer of fresh flowers and a layer of tea on the top layer, wherein the fresh flowers and the tea are separated and not mixed, scenting at 45 deg.C for 4h, and removing flowers;
b. standing the tea leaves, cooling to room temperature, and scenting with fresh gardenia at 21 deg.C for 8h twice in the same manner as step a;
(4) primary smoking: mixing 11 parts by weight of herba Salvia officinalis and 7 parts by weight of herba Rosmarini officinalis, igniting to generate cigarette, placing the scented tea on the upper part, smoking for 45min, and turning over for 2-3 times;
(5) secondary drying: drying the tea leaves subjected to primary smoking at 75 ℃ until the moisture content is 7%;
(6) secondary smoking: drying 24 parts of cedar and 14 parts of cinnamon into slices, crushing 6 parts of clove, and keeping 12 parts of dry sweet osmanthus for later use; igniting the cedar and the cinnamon to generate smoke by dark fire, placing the dried tea leaves in gauze to be suspended above smoking materials, continuously turning over the tea leaves for smoking for 1h, then scattering the clove powder into a smoking material pile, continuing smoking for 2.5h, extinguishing the fire pile, burying dry sweet osmanthus, and continuing smoking for 0.5h by residual temperature and residual smoke.
Example 3
A processing method of smoked tea comprises the following steps:
(1) preparing a tea blank: picking fresh tea with two or three leaves and one bud, cleaning, withering in sunlight for 3h, deactivating enzyme, kneading with a kneading machine until the tea is curled into strips, and fermenting in a fermentation chamber at 16 deg.C and humidity of 65% for 5h to obtain black tea blank;
(2) primary drying: drying the prepared tea blank at the temperature of 100 ℃ until the water content is 20 percent;
(3) scenting the flowers:
a. placing collected gardenia and once-dried tea in a closed container with a layer of flower and a layer of tea at the top layer, wherein the flower and the tea are separated and not mixed, scenting at 33 deg.C for 3h, and removing flower;
b. standing the tea leaves, cooling to room temperature, and scenting with fresh gardenia at 17 deg.C for 5h twice in the same manner as step a;
(4) primary smoking: mixing 6 parts by weight of herba Salvia officinalis and 4 parts by weight of herba Rosmarini officinalis, igniting to generate cigarette, placing the scented tea above, smoking for 30min, and turning over for 2-3 times;
(5) secondary drying: drying the tea leaves subjected to primary smoking at the temperature of 60 ℃ until the moisture content is 5%;
(6) secondary smoking: drying 16 parts of cedar and 9 parts of cinnamon into slices, crushing 3 parts of clove, and keeping 7 parts of dry sweet osmanthus for later use; igniting the cedar and the cinnamon to generate smoke with dark fire, placing the dried tea leaves in gauze to be suspended above smoking materials, continuously turning over the tea leaves for smoking for 1 hour, then scattering the clove powder into a smoking material pile, continuing smoking for 1.5-2.5 hours, extinguishing the fire pile, burying the dry sweet osmanthus, and continuing smoking for 0.5 hour with residual temperature and residual smoke.
Comparative example 1
In the experiment, under the same conditions as those of the example 1, the temperature of two drying processes is exchanged, the temperature of 60-75 ℃ is used for drying the prepared tea blank to the moisture content of 20-25% in the first drying process, the temperature of 100-120 ℃ is used for drying the tea leaves after the first curing process to the moisture content of 5-7%, the aroma components of the dried tea leaves are measured and compared with those of the example 1, and the results are shown in the table 1.
The aroma components are measured by extracting volatile oil from dried tea leaves and analyzing the aroma components and the aroma components by a gas chromatography-mass spectrometry method, and as the number of the aroma components is as large as dozens, only a few with higher content are listed in table 1 for distinction.
TABLE 1
When the secondary drying is carried out at a relatively high temperature, the fragrance is lost at a higher temperature along with the rapid evaporation of the moisture.
Comparative example 2
In this experiment, the scenting process was changed to the traditional one-time blending scenting under the same conditions as in example 1, and the comparison results were as follows:
1. in the scenting process, the temperature rises due to tea pile fermentation, the burning phenomenon occurs to the petals in the central part, and a part of moisture is reserved by one-time drying, so that the tea leaves are yellow after the temperature rises, if the burning phenomenon is to be avoided, the flower ventilation operation is needed, and the process steps are complex.
2. After scenting, jacquard weave is carried out within 1 hour, mixed tea and flower are separated, inevitable impurities such as petals, flower stalks and the like can be remained in tea, and after smoking, the petals and the flower stalks are smoked, so that the brewed tea has bitter taste, and the quality of finished tea is reduced.
Comparative example 3
In this experiment, the finished tea was compared with example 1 without performing one smoking operation under the same conditions as in comparative example 1, and the results are shown in table 2.
Comparative example 4
In this experiment, tea leaves were directly placed above a smoking material pile at the time of secondary smoking under the same conditions as in comparative example 1, and the tea leaves were directly contacted with smoke, and the prepared finished tea was compared with example 1, and the results are shown in table 2.
TABLE 2
Wherein the aroma of the tea of comparative example 3 decreased significantly faster than the tea of example 1 and comparative example 4 after a period of standing. Although the tea prepared by smoking the tea by directly contacting the tea with the smoke has stronger fragrance, more sufficient flavor and longer aftertaste, the tea soup has a small amount of floating oil on the surface after the tea is brewed due to the tar attached by direct smoking, and the mouthfeel is relatively poor.
Claims (9)
1. A processing method of smoked tea is characterized by comprising the following steps: tea blank preparation, primary drying, scenting, primary smoking, secondary drying and secondary smoking.
2. The method as claimed in claim 1, wherein the primary drying is drying the tea blank to a moisture content of 20-25% at a temperature of 100-120 ℃.
3. The method of claim 1, wherein the scenting comprises two scenting steps, comprising:
a. placing collected gardenia and once-dried tea in a closed container with a layer of fresh flowers and a layer of tea at the top layer, wherein the fresh flowers and the tea are separated and not mixed, scenting at 33-45 deg.C for 3-4h, and removing flowers;
b. standing the tea leaves, cooling to room temperature, and scenting with fresh gardenia at 17-21 deg.C for 5-8 h.
4. The method of claim 1, wherein the smoking step is carried out by placing scented tea leaves over lit rosemary and sage.
5. The method of claim 1, wherein the second drying comprises drying the primarily cured tea leaves at a temperature of 60-75 ℃ to a moisture content of 5-7%.
6. The method for processing smoked tea as claimed in claim 1, wherein the secondary smoking comprises igniting smoking material to produce smoke, placing dried tea in gauze, suspending above smoking material, and continuously turning over for smoking for 2-3 hr.
7. The method of claim 6, wherein the smoking material comprises: cedar, cinnamon, dry sweet osmanthus and clove, wherein the cedar and the cinnamon are dried, and the clove is crushed.
8. The smoked tea formula is characterized by comprising the following raw materials: black tea, smoking materials, sage and rosemary.
9. The application of the smoking method in tea processing is characterized in that the smoking method is used for black tea.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115191503A (en) * | 2022-07-13 | 2022-10-18 | 宁德师范学院 | Gardenia-flavored refreshing tea and preparation method thereof |
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| CN110226656A (en) * | 2019-07-17 | 2019-09-13 | 贵州省正安县怡人茶业有限责任公司 | A kind of production method of sootiness white tea |
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2020
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