CN113693150A - Ancient method and novel preparation process of jujube bud black tea - Google Patents
Ancient method and novel preparation process of jujube bud black tea Download PDFInfo
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- 235000020279 black tea Nutrition 0.000 title claims abstract description 31
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Abstract
The invention discloses an ancient method and novel preparation process of jujube bud black tea, which comprises the following steps: sorting and spreading green, sunning, withering, rocking green, automatically weighing, rolling, fermenting, compounding and primary drying, forming and deblocking, secondary drying, primary aroma raising, static aging storage and alcoholization refining aroma raising. This ancient method new preparation technology of jujube bud black tea, through the different moisture and the green leaf nature difference to thick old leaf and the rapid heating withering process equipment of special design, can reach quality control and large-scale production requirement, it is more even to utilize atomizing to add water and make the moisture of tealeaves, through aerobic fermentation, make the polyphenol material in the tealeaves under the enzymatic action, produce the oxidative polymerization, the frequency of microwave is higher, the heat improves the temperature of material rapidly, thereby reach the effect of rapid heating up and removing the green and astringent taste, ancient method new preparation, promote the unique taste and the quality of jujube leaf tea, in addition alcoholization is carried the fragrance and is had the sterilization function, there is obvious effect to the bitter and astringent taste of getting rid of tealeaves. Provides powerful technical guarantee for high-end tea enterprises.
Description
Technical Field
The invention belongs to the technical field of jujube bud black tea processing, and particularly relates to an ancient method and novel preparation process of jujube bud black tea.
Background
As is known, Linxian is the country of Chinese red dates which is positioned in the magic northern latitude of 37 degrees, and the red dates have drought resistance and extremely strong vitality and are called as iron-stem crops. Most wild and pollution-free Huangshi hills and furrows suffocation areas breed jujubes which are close to counties, have sour sweet and rich nutrition, and have the saying of three jujubes a day and being not old for a long time. The planting area of the jujubes in the county is 82 ten thousand mu, the yield per mu is about 1000kg according to the statistics of jujube bud leaves picked in nearly 3 years, and because the jujube tree crown is high and the furrows in the growing area are opened vertically and horizontally, 250kg can be picked in the actual average per mu according to one fourth of the effective picking rate, so the yield in the county is about 1 hundred million kg. Calculated according to the average acquisition price of 10 yuan/kg in the 5-8 months of 2021 year in picking the busy season, the Chinese date farmers only pick the Chinese date buds and leaves in a Chinese date region conservatively estimate about 10 billion yuan RMB each year. Therefore, the jujube bud black tea is comprehensively utilized by the economy of the jujube forest in our province, can change waste into valuable, is an inexhaustible green bank for jujube farmers, and plays an active promoting role in strengthening the poverty-removing result and assisting the village to be happy.
The jujube tree buds and tender leaves contain rich substances such as vitamins, inorganic salts, organic acids, saccharides, flavones, saponins and the like, so that the jujube tree buds and tender leaves are natural health-care and medicinal resources with great innovation, research and development values, the jujube bud black tea belongs to the field of the emerging industry of economic forests, is sweet in taste and warm in nature, is a healthy drink taking prevention as a main part, and is proved by chemical and animal researches of Shanxi Chinese medicine university: the Yangfujing jujube bud black tea series products have the effects of helping sleep, resisting atherosclerosis, reducing high blood pressure, high blood sugar, high blood fat and high blood sugar and the like, and are suitable for the public to drink.
The jujube bud black tea is prepared from tender jujube buds and leaves which are just grown from jujube trees by the ancient and novel preparation processes. The traditional jujube bud black tea adopts a single traditional preparation process due to the backward preparation technology, so that the preparation technology bottleneck is easy to appear, and the prepared jujube bud black tea has low quality. The novel old-method new preparation process of the new jujube bud black tea can provide a powerful reference for the development of high-quality transformation of each Chinese red jujube production area.
Disclosure of Invention
The invention aims to provide an ancient method and new preparation process of jujube bud black tea, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
an ancient method and novel preparation process of jujube bud black tea comprises the following steps:
s1: sorting and spreading green tea leaves, picking, checking and grading according to the quality standard of the raw materials, screening flowers and fruits, aged leaves and rotten leaves, ensuring that the raw materials of the tea leaves meet the quality standard requirement, and automatically spreading the tea leaves for 15-24 hours for production;
s2: drying the green, namely promoting the withering of the tea leaves by adopting automatic green drying equipment, adjusting the infrared intensity of the automatic green drying equipment to ensure that the temperature of a green drying room is 20-37 ℃ and the humidity is 10-15 ℃, and the automatic green drying equipment can realize automatic spreading and turning over of the green during the green drying process;
s3: composite withering, (1) air conditioning withering: arranging a fan at the bottom of the automatic green-storing withering net to ensure that green leaves are withered and fresh-kept for the first time, setting the temperature to be 22-35 ℃ and the humidity to be 12-14 ℃, and automatically controlling an air-conditioning system to ensure the freshness and the liveness of the green leaves;
(2) and (3) quick withering: automatically feeding the fresh leaves into a rapid withering system, and gradually heating and dehumidifying the fresh leaves to soften and dehydrate the fresh leaves;
(3) quick-heating withering: aiming at different water contents of the crude and old leaves and different properties of the green leaves, the rapid heating withering equipment is used for accelerating the volatilization of water in the fresh leaves so as to ensure that the inner and outer distributions are uniform;
s4: shaking green, and applying mechanical movement force to the tea leaves for 0.5-1 h through a green shaking machine to show the fragrance for the first time;
s5: automatic weighing, accurate metering control, it is even stable to throw the material. The production line can be regulated and controlled on line at any time and ensures that each batch of raw materials is balanced and accurate;
s6: rolling, namely putting the tea leaves into a rolling machine, and controlling the speed to be 40-50 revolutions per minute for 8-20 minutes in the rolling process;
s7: fermentation, atomizing water to make the water content of tea more uniform, and performing aerobic fermentation to make polyphenol substances in the tea generate oxidative polymerization under the enzymatic action at the temperature of 35-50 ℃ and the humidity of 40-50 RH% for 7-14 h;
s8: performing composite primary drying, wherein a large amount of friction is generated by high-speed collision of internal molecules of the tea leaves through microwave and different composite ray drying, and the retention time of the tea leaves in microwave equipment is 15-40 min; (ii) a The tea leaves stay in the dryer for 0.5-2 h;
s9: forming and deblocking, wherein the material is automatically taken by digitally adjusting the operating frequency of a host, the pressure is controlled to be 1300-1500 Pa, the time is 1-2 min, and the material is repeatedly formed for 3-5 times;
s10: secondary drying, the tea effect is made to the tradition, and intelligent control by temperature change, the programming rate is fast, and control is accurate. The circulation process is stable, the air permeability is good, hot air is used as a drying medium, enzymatic oxidation is inhibited, and the quality is guaranteed and the drying is realized. The tea leaves stay in the dryer for 0.5-2 h;
s11: primarily making and extracting aroma, regulating and controlling the infrared temperature to be 100-128 ℃ to carry out alcoholization and aroma extraction treatment on the tea leaves, and finally, controlling the water content to be 5-6% and kneading the tea leaves by hands to form powder;
s12: static aging and storing: during the aging process, the storage cannot be directly irradiated by sunlight or drenched by rain, and the storage can be carried out only by placing the storage in a ventilated place without other foreign flavor or peculiar smell;
s13: alcoholizing, refining and flavoring, and alcoholizing and flavoring tea with different infrared rays.
Preferably, in S2, the automatic sun-drying device may adjust the infrared intensity of the automatic sun-drying device to promote withering of the tea leaves according to different seasons, climatic environments and tea varieties.
Preferably, in S3, the composite rapid thermal withering device integrates electromagnetic and microwave enzyme deactivation, and enzyme in tea leaves can be uniformly deactivated through two enzyme deactivation processes, and uniform and thorough deactivation of fresh leaves is ensured.
Preferably, in the step S6, the rolling machine adopts automatic weighing and feeding, automatic pressurizing and rolling, automatic discharging and rolling self-programming interfaces, the processing technology is flexible, and the rolling pressure is fed back in real time.
Preferably, in S11, the fragrance gradually changes from grass smell to flower and fruit fragrance, and the green leaves gradually change to brown-red.
Preferably, in S12, the tea leaves contained in the container are preferably placed in a dry and ventilated place. Can not be placed in places with humidity, high temperature, unclean and exposure to the sun.
The invention has the technical effects and advantages that: the ancient method and new preparation process of the jujube bud black tea can meet the requirements of quality control and large-scale production by specially designed quick-heating withering process equipment aiming at different water contents of the coarse and old leaves and different properties of the green leaves. Accelerate the water volatilization of the fresh leaves and ensure the uniform internal and external distribution. Compared with the existing single de-enzyming equipment, the set of de-enzyming equipment integrates electromagnetic de-enzyming and microwave de-enzyming, can uniformly passivate enzymes in tea leaves by de-enzyming twice, and ensures that fresh leaves are uniformly and thoroughly de-enzymed;
atomized water is added to make the water content of the tea more uniform, and polyphenol substances in the tea generate oxidative polymerization under the enzymatic action through aerobic fermentation. The aroma is gradually changed into flower and fruit aroma from green grass aroma, and green leaves are gradually changed into brownish red, thereby laying a foundation for the unique color, aroma and taste of the black tea;
the microwave frequency is higher, so that a large amount of friction is generated due to high-speed collision of the internal molecules of the tea, and the heat rapidly improves the temperature of the materials, thereby achieving the effect of rapid heating. Can inactivate polyphenol oxidase, evaporate part of water, volatilize grass smell, and soften tissue. Quickly removing bitter and astringent foreign flavor in the tea. Less nutrient loss: the retention time of the tea in the microwave process is short, and the nutritional ingredients in the tea can be retained to the maximum extent;
the traditional scented tea processing technology is simulated, the traditional tea making effect is achieved, the temperature is controlled intelligently, the heating speed is high, and the control is accurate. The circulation process is stable, the air permeability is good, hot air is used as a drying medium, enzymatic oxidation is inhibited, and the quality is guaranteed and the drying is realized. The temperature is adjusted according to the lost moisture, the production is close to humanized production, and meanwhile, the fragrance and the appreciation of the tea can be increased by a drying method.
Detailed Description
The technical solutions in the present invention will be described clearly and completely with reference to the contents of the present invention, and it is obvious that the described contents are only a part of the contents of the present invention, and not all of the contents. All other matters which can be obtained by a person skilled in the art without making creative efforts based on the contents of the present invention belong to the protection scope of the present invention.
Example 1
The invention provides an ancient method and new preparation process of jujube bud black tea, which comprises the following steps:
s1: sorting and spreading green tea leaves, picking, checking and grading according to the quality standard of the raw materials, screening flowers and fruits, aged leaves and rotten leaves, ensuring that the raw materials of the tea leaves meet the quality standard requirement, and automatically spreading the tea leaves for 15-24 hours for production;
s2: drying the green, namely promoting the withering of the tea leaves by adopting automatic green drying equipment, adjusting the infrared intensity of the automatic green drying equipment to ensure that the temperature of a green drying room is 20-37 ℃ and the humidity is 10-15 ℃, and the automatic green drying equipment can realize automatic spreading and turning over of the green during the green drying process;
s3: composite withering, (1) air conditioning withering: arranging a fan at the bottom of the automatic green-storing withering net to ensure that green leaves are withered and fresh-kept for the first time, setting the temperature to be 22-35 ℃ and the humidity to be 12-14 ℃, and automatically controlling an air-conditioning system to ensure the freshness and the liveness of the green leaves;
(2) and (3) quick withering: automatically feeding the fresh leaves into a rapid withering system, and gradually heating and dehumidifying the fresh leaves to soften and dehydrate the fresh leaves;
(3) quick-heating withering: aiming at different water contents of the crude and old leaves and different properties of the green leaves, the rapid heating withering equipment is used for accelerating the volatilization of water in the fresh leaves so as to ensure that the inner and outer distributions are uniform;
s4: shaking green, and applying mechanical movement force to the tea leaves for 0.5-1 h through a green shaking machine to show the fragrance for the first time;
s5: automatic weighing, accurate metering control, it is even stable to throw the material. The production line can be regulated and controlled on line at any time and ensures that each batch of raw materials is balanced and accurate;
s6: rolling, namely putting the tea leaves into a rolling machine, and controlling the speed to be 40-50 revolutions per minute for 8-20 minutes in the rolling process;
s7: fermentation, atomizing water to make the water content of tea more uniform, and performing aerobic fermentation to make polyphenol substances in the tea generate oxidative polymerization under the enzymatic action at the temperature of 35-50 ℃ and the humidity of 40-50 RH% for 7-14 h;
s8: performing composite primary drying, wherein a large amount of friction is generated by high-speed collision of internal molecules of the tea leaves through microwave and different composite ray drying, and the retention time of the tea leaves in microwave equipment is 15-40 min; (ii) a The tea leaves stay in the dryer for 0.5-2 h;
s9: forming and deblocking, wherein the material is automatically taken by digitally adjusting the operating frequency of a host, the pressure is controlled to be 1300-1500 Pa, the time is 1-2 min, and the material is repeatedly formed for 3-5 times;
s10: secondary drying, the tea effect is made to the tradition, and intelligent control by temperature change, the programming rate is fast, and control is accurate. The circulation process is stable, the air permeability is good, hot air is used as a drying medium, enzymatic oxidation is inhibited, and the quality is guaranteed and the drying is realized. The tea leaves stay in the dryer for 0.5-2 h;
s11: primarily making and extracting aroma, regulating and controlling the infrared temperature to be 100-128 ℃ to carry out alcoholization and aroma extraction treatment on the tea leaves, and finally, controlling the water content to be 5-6% and kneading the tea leaves by hands to form powder;
s12: static aging and storing: during the aging process, the storage cannot be directly irradiated by sunlight or drenched by rain, and the storage can be carried out only by placing the storage in a ventilated place without other foreign flavor or peculiar smell;
s13: alcoholizing, refining and flavoring, and alcoholizing and flavoring tea with different infrared rays.
Specifically, in S2, automatic equipment of drying in the sun can be according to different seasons, climatic environment, tealeaves variety, and the infrared intensity of adjusting automatic equipment of drying in the sun impels the tea leaf withering, owing to realized drying in the sun the blue or green automation, can practice thrift a large amount of costs of labor for present equipment of drying in the sun to it can realize the clean production of tealeaves to have reduced personnel and have contacted tealeaves.
Specifically, in S3, the composite rapid-heating withering device integrates electromagnetic and microwave enzyme deactivation, enzyme in tea leaves can be uniformly passivated through two times of enzyme deactivation, and uniform and thorough deactivation of fresh leaves is ensured.
Specifically, in S6, the rolling machine adopts automatic weighing and feeding, automatic pressurizing and rolling, automatic discharging, and simultaneously, the rolling is carried out through an automatic programming interface, the processing technology is flexible, the rolling pressure is fed back in real time, part of tea juice is extruded and attached to the surface of the tea leaves, the fragrance is ensured, and the machine is accurate and automatic in metering, automatic rolling and loading and unloading, and 304 food-grade stainless steel and the tea leaves are in direct contact with the tea leaves to be clean and sanitary.
Specifically, in S11, the fragrance is gradually changed from grass smell to flower and fruit fragrance, and the green leaves are gradually changed to brown red, which lays a foundation for the unique color, fragrance and taste of black tea.
Specifically, in S12, the tea leaves contained in the container are preferably placed in a dry and ventilated place. Can not be placed in places with humidity, high temperature, unclean and exposure to the sun.
Example 2
An ancient method and novel preparation process of jujube bud black tea comprises the following steps:
s1: sorting and spreading green tea leaves, picking, inspecting and grading according to the quality standard of the raw materials, screening flowers and fruits, aged leaves and rotten leaves, ensuring that the raw materials of the tea leaves meet the quality standard requirement, and automatically spreading the tea leaves for 12-24 hours for production;
s2: drying the green, namely promoting the withering of the tea leaves by adopting automatic green drying equipment, adjusting the infrared intensity of the automatic green drying equipment to ensure that the temperature of a green drying room is 27 ℃ and the humidity is 15 ℃, and the automatic green drying equipment can realize automatic spreading and turning over of the green drying process;
s3: composite withering, (1) air conditioning withering: arranging a fan at the bottom of the automatic green-storing withering net to ensure that the green leaves are withered and preserved for the first time, setting the temperature to be 25 ℃ and the humidity to be 14 ℃, and automatically controlling an air-conditioning system to ensure the freshness and the liveness of the tea leaves;
(2) and (3) quick withering: automatically feeding the fresh leaves into a rapid withering system, and gradually heating and dehumidifying the fresh leaves to soften and dehydrate the fresh leaves;
(3) quick-heating withering: aiming at different water contents of the crude and old leaves and different properties of the green leaves, the rapid heating withering equipment is used for accelerating the volatilization of water in the fresh leaves so as to ensure that the inner and outer distributions are uniform;
s4: shaking green tea leaves, and applying mechanical movement force to the tea leaves for 0.5h through a green tea shaking machine;
s5: automatic weighing, accurate metering control, it is even stable to throw the material. The production line can be regulated and controlled on line at any time and ensures that each batch of raw materials is balanced and accurate;
s6: rolling, namely putting the tea leaves into a rolling machine, and controlling the speed to be 50 revolutions per minute for 12 minutes in the rolling process;
s7: fermenting, namely atomizing water to enable the water content of the tea to be more uniform, and performing aerobic fermentation to enable polyphenol substances in the tea to generate oxidative polymerization under the enzymatic action at the temperature of 40 ℃ and the humidity of 40 RH% for 7 hours;
s8: performing composite primary drying, wherein a large amount of friction is generated by high-speed collision of internal molecules of the tea leaves through microwave and different composite ray drying, and the retention time of the tea leaves in the microwave drying is 20-45 min; (ii) a The tea leaves stay in the dryer for 1 h;
s9: forming and deblocking, wherein the material is automatically taken by digitally adjusting the operating frequency of a host, the pressure is controlled at 1300Pa, the time is 1min, and the forming is repeated for 3 times;
s10: secondary drying, the tea effect is made to the tradition, and intelligent control by temperature change, the programming rate is fast, and control is accurate. The circulation process is stable, the air permeability is good, hot air is used as a drying medium, enzymatic oxidation is inhibited, and the quality is guaranteed and the drying is realized. The tea leaves stay in the dryer for 1 h;
s11: primarily making and extracting aroma, regulating and controlling the infrared temperature to 125 ℃ to carry out alcoholization and aroma extraction treatment on the tea leaves, and finally, requiring the water content to be 6 percent and kneading the tea leaves by hands to be crushed into powder;
s12: static aging and storing: during the aging process, the storage cannot be directly irradiated by sunlight or drenched by rain, and the storage can be carried out only by placing the storage in a ventilated place without other foreign flavor or peculiar smell;
s13: alcoholizing, refining and flavoring, and alcoholizing and flavoring tea with different infrared rays.
Example 3
An ancient method and novel preparation process of jujube bud black tea comprises the following steps:
s1: sorting and spreading green tea leaves, picking, inspecting and grading according to the quality standard of the raw materials, screening flowers and fruits, aged leaves and rotten leaves, ensuring that the raw materials of the tea leaves meet the quality standard requirement, and automatically spreading the tea leaves for 24 hours for production;
s2: drying the green, namely promoting the withering of the tea leaves by adopting automatic green drying equipment, adjusting the infrared intensity of the automatic green drying equipment to ensure that the temperature of a green drying room is 35 ℃ and the humidity is 12 ℃, and realizing automatic green spreading and turning over of the green drying process by the automatic green drying equipment;
s3: composite withering, (1) air conditioning withering: arranging a fan at the bottom of the automatic green-storing withering net to ensure that the green leaves are withered and preserved for the first time, setting the temperature to be 30 ℃ and the humidity to be 13 ℃, and automatically controlling an air-conditioning system to ensure the freshness and the liveness of the tea leaves;
(2) and (3) quick withering: automatically feeding the fresh leaves into a rapid withering system, and gradually heating and dehumidifying the fresh leaves to soften and dehydrate the fresh leaves;
(3) quick-heating withering: aiming at different water contents of the crude and old leaves and different properties of the green leaves, the rapid heating withering equipment is used for accelerating the volatilization of water in the fresh leaves so as to ensure that the inner and outer distributions are uniform;
s4: shaking green tea leaves, and performing mechanical movement force on the tea leaves for 30-45 min through a green tea shaking machine; (ii) a
S5: automatic weighing, accurate metering control, it is even stable to throw the material. The production line can be regulated and controlled on line at any time and ensures that each batch of raw materials is balanced and accurate;
s6: rolling, namely putting the tea leaves into a rolling machine, and controlling the speed to be 45 revolutions per minute for 18 minutes in the rolling process;
s7: fermenting, namely atomizing water to enable the water content of the tea to be more uniform, and performing aerobic fermentation to enable polyphenol substances in the tea to generate oxidative polymerization under the enzymatic action at the temperature of 37 ℃ and the humidity of 45 RH% for 8 h;
s8: performing composite primary drying, wherein a large amount of friction is generated by high-speed collision of internal molecules of the tea through microwave and different composite ray drying, and the retention time of the tea in the microwave drying is 20-30 min; the tea leaves stay in the dryer for 1.5 h;
s9: forming and deblocking, wherein the material is automatically taken by digitally adjusting the operating frequency of a host, the pressure is controlled at 1500Pa, the time is 1min, and the forming is repeated for 5 times;
s10: secondary drying, the tea effect is made to the tradition, and intelligent control by temperature change, the programming rate is fast, and control is accurate. The circulation process is stable, the air permeability is good, hot air is used as a drying medium, enzymatic oxidation is inhibited, and the quality is guaranteed and the drying is realized. The tea leaves stay in the dryer for 2 hours;
s11: primarily preparing and extracting aroma, regulating and controlling the infrared temperature to 125-;
s12: static aging and storing: during the aging process, the storage cannot be directly irradiated by sunlight or drenched by rain, and the storage can be carried out only by placing the storage in a ventilated place without other foreign flavor or peculiar smell;
s13: alcoholizing, refining and flavoring, and alcoholizing and flavoring tea with different infrared rays.
Specifically, the ancient method new preparation process of the jujube bud black tea comprises the steps of carrying out preparation tests on examples 1 and 2 to obtain the jujube bud black tea prepared in the examples 1 and 2, wherein the traditional jujube bud black tea preparation process can be changed and the ancient method new preparation process can be carried out due to different numerical values of the sun-drying process (the temperature and the humidity of a sun-drying room), the rolling process (the rotating speed and the time length in the rolling process) and the fermentation process (the temperature, the humidity and the time length) in the two examples, so that the unique taste and the quality of the jujube leaf tea are improved;
the preparation tests of the examples 1 and 3 show that the jujube bud black tea prepared in the examples 1 and 3 has the unique fragrance and mellow quality of tea due to the coordination of the movement force and the friction force under the conditions of different pressure values and repeated times in the sunning process (temperature and humidity of a sunning room) and the withering process (temperature and humidity) and the mechanical movement time in a green rocking machine in the two examples, and in addition, the alcoholization and fragrance extraction have the sterilization function and have obvious effect of removing the bitter taste of the tea. Provides powerful technical guarantee for high-end tea enterprises.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (6)
1. An ancient method and novel preparation process of jujube bud black tea is characterized by comprising the following steps:
s1: sorting and spreading green tea leaves, picking, checking and grading according to the quality standard of the raw materials, screening flowers and fruits, aged leaves and rotten leaves, ensuring that the raw materials of the tea leaves meet the quality standard requirement, and automatically spreading the tea leaves for 15-24 hours for production;
s2: drying the green, namely promoting the withering of the tea leaves by adopting automatic green drying equipment, adjusting the infrared intensity of the automatic green drying equipment to ensure that the temperature of a green drying room is 20-37 ℃ and the humidity is 10-15 ℃, and the automatic green drying equipment can realize automatic spreading and turning over of the green during the green drying process;
s3: composite withering, (1) air conditioning withering: arranging a fan at the bottom of the automatic green-storing withering net to ensure that green leaves are withered and fresh-kept for the first time, setting the temperature to be 22-35 ℃ and the humidity to be 12-14 ℃, and automatically controlling an air-conditioning system to ensure the freshness and the liveness of the green leaves;
(2) and (3) quick withering: automatically feeding the fresh leaves into a rapid withering system, and gradually heating and dehumidifying the fresh leaves to soften and dehydrate the fresh leaves;
(3) quick-heating withering: aiming at different water contents of the crude and old leaves and different properties of the green leaves, the rapid heating withering equipment is used for accelerating the volatilization of water in the fresh leaves so as to ensure that the inner and outer distributions are uniform;
s4: shaking green, and applying mechanical movement force to the tea leaves for 0.5-1 h through a green shaking machine to show the fragrance for the first time;
s5: automatic weighing, accurate metering control, it is even stable to throw the material. The production line can be regulated and controlled on line at any time and ensures that each batch of raw materials is balanced and accurate;
s6: rolling, namely putting the tea leaves into a rolling machine, and controlling the speed to be 40-50 revolutions per minute for 8-20 minutes in the rolling process;
s7: fermentation, atomizing water to make the water content of tea more uniform, and performing aerobic fermentation to make polyphenol substances in the tea generate oxidative polymerization under the enzymatic action at the temperature of 35-50 ℃ and the humidity of 40-50 RH% for 7-14 h;
s8: performing composite primary drying, wherein a large amount of friction is generated by high-speed collision of internal molecules of the tea leaves through microwave and different composite ray drying, and the retention time of the tea leaves in microwave equipment is 15-40 min; (ii) a The tea leaves stay in the dryer for 0.5-2 h;
s9: forming and deblocking, wherein the material is automatically taken by digitally adjusting the operating frequency of a host, the pressure is controlled to be 1300-1500 Pa, the time is 1-2 min, and the material is repeatedly formed for 3-5 times;
s10: secondary drying, the tea effect is made to the tradition, and intelligent control by temperature change, the programming rate is fast, and control is accurate. The circulation process is stable, the air permeability is good, hot air is used as a drying medium, enzymatic oxidation is inhibited, and the quality is guaranteed and the drying is realized. The tea leaves stay in the dryer for 0.5-2 h;
s11: primarily making and extracting aroma, regulating and controlling the infrared temperature to be 100-128 ℃ to carry out alcoholization and aroma extraction treatment on the tea leaves, and finally, controlling the water content to be 5-6% and kneading the tea leaves by hands to form powder;
s12: static aging and storing: during the aging process, the storage cannot be directly irradiated by sunlight or drenched by rain, and the storage can be carried out only by placing the storage in a ventilated place without other foreign flavor or peculiar smell;
s13: alcoholizing, refining and flavoring, and alcoholizing and flavoring tea with different infrared rays.
2. The ancient technological process of jujube bud black tea as claimed in claim 1, wherein the ancient technological process comprises the following steps: s2, the automatic sun-drying equipment can adjust the infrared intensity of the automatic sun-drying equipment according to different seasons, climatic environments and tea varieties to promote the withering of the tea leaves.
3. The ancient technological process of jujube bud black tea as claimed in claim 1, wherein the ancient technological process comprises the following steps: in S3, the composite withering device integrates electromagnetic and microwave enzyme deactivation, enzyme in tea leaves can be uniformly passivated through twice enzyme deactivation, and fresh tea leaves are uniformly and thoroughly deactivated.
4. The ancient technological process of jujube bud black tea as claimed in claim 1, wherein the ancient technological process comprises the following steps: in S6, the rolling machine adopts automatic weighing and feeding, automatic pressurizing and rolling, automatic discharging, and simultaneously, the rolling is automatically programmed with an interface, the processing technology is flexible, and the rolling pressure is fed back in real time.
5. The ancient technological process of jujube bud black tea as claimed in claim 1, wherein the ancient technological process comprises the following steps: in S11, the fragrance is gradually changed from grass smell to flower and fruit fragrance, and the green leaves are gradually changed to brown red.
6. The ancient technological process of jujube bud black tea as claimed in claim 1, wherein the ancient technological process comprises the following steps: in S12, the tea leaves contained in the container should be placed in dry and ventilated places, but not in damp, high-temperature, dirty and sunned places.
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