CN113951341A - Fermentation process of congou black tea - Google Patents
Fermentation process of congou black tea Download PDFInfo
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- CN113951341A CN113951341A CN202111371261.0A CN202111371261A CN113951341A CN 113951341 A CN113951341 A CN 113951341A CN 202111371261 A CN202111371261 A CN 202111371261A CN 113951341 A CN113951341 A CN 113951341A
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- tea leaves
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- fermentation
- withering
- specific operation
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 80
- 238000000855 fermentation Methods 0.000 title claims abstract description 44
- 230000004151 fermentation Effects 0.000 title claims abstract description 44
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 27
- 235000020279 black tea Nutrition 0.000 title claims abstract description 27
- 235000013616 tea Nutrition 0.000 claims abstract description 53
- 238000005096 rolling process Methods 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 18
- 230000001105 regulatory effect Effects 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000001276 controlling effect Effects 0.000 claims abstract description 8
- 238000005516 engineering process Methods 0.000 claims abstract description 6
- 239000004744 fabric Substances 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 238000007796 conventional method Methods 0.000 claims abstract description 4
- 238000009423 ventilation Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a fermentation process of congou black tea, which comprises four working procedures of withering, rolling, fermenting and drying; the specific operation flow of withering is as follows: adopting a sunlight withering mode, and stopping withering until the water content of the tea leaves to be processed is reduced to 60%; the specific operation flow of the rolling is as follows: sending the tea leaves into a rolling machine for constant-temperature rolling, regulating and controlling the rotating speed of the rolling machine by a conventional technology, researching and determining the regulating and controlling technical parameters of the rolling machine according to a conventional method, regulating the speed of the rolling rotating speed according to the requirement of the tea leaves on the tea leaves, and carrying out constant-temperature rolling; the specific operation flow of the fermentation is as follows: putting the rolled tea leaves into a fermentation frame, covering a wet fermentation cloth on the fermentation frame, putting the fermentation frame into a fermentation chamber, and shaping; the specific operation flow of the drying is as follows: drying the formed tea leaves at 95 ℃ until the water content of the tea leaves is 18%. The invention has the characteristics of simple preparation method, glossy appearance, sweet and fragrant taste and the like.
Description
Technical Field
The invention relates to the technical field of fermentation of congou black tea, and particularly relates to a fermentation process of congou black tea.
Background
Black tea is one of main tea types produced and exported in China, congou black tea is originated in the middle of the 18 th century, and congou black tea is a unique traditional product in China, and is named because the initial rolling process pays special attention to the tight and complete rope and the congou is consumed during refining. It is characterized in that the shape of the rope is thin, tight, flat and uniform, and the color is dark and smooth; the endoplasmic soup has red and bright leaf bottom, fragrant smell and sweet and mellow taste.
In the processing technology, the withering and the fermentation are main reasons for forming the unique flavor of the black tea, the withering provides a material basis for various oxidation reactions during the fermentation of the black tea, and the transformation and the formation of various flavors and aroma substances during the fermentation are important factors for making the unique flavor of the black tea sweet and mellow and fragrant.
Disclosure of Invention
In view of the above, the invention provides the fermentation process of congou black tea, which has the characteristics of simple preparation method, glossy appearance, sweet and fragrant taste and the like.
In order to achieve the purpose, the invention provides the following technical scheme:
the fermentation process of congou black tea is characterized by comprising the following steps: withering, rolling, fermenting and drying; wherein the specific operation flow of withering is as follows: adopting a sunlight withering mode, and stopping withering until the water content of the tea leaves to be processed is reduced to 60%; the specific operation flow of the rolling is as follows: sending the tea leaves into a rolling machine for constant-temperature rolling, regulating and controlling the rotating speed of the rolling machine by a conventional technology, researching and determining the regulating and controlling technical parameters of the rolling machine according to a conventional method, regulating the speed of the rolling rotating speed according to the requirement of the tea leaves on the tea leaves, and carrying out constant-temperature rolling; the specific operation flow of the fermentation is as follows: putting the tea leaves after being kneaded into a fermentation frame, covering wet fermentation cloth on the tea leaves, putting the tea leaves into a fermentation chamber, keeping ventilation at the proper temperature of 25-35 ℃ and the indoor relative humidity of more than 90 percent, keeping the ventilation for 2-4 hours, and then shaping; the specific operation flow of the drying is as follows: drying the formed tea leaves at 95 ℃ until the water content of the tea leaves is 18%.
According to the technical scheme, compared with the prior art, the black tea prepared by the invention has no bitter taste, and has the quality characteristics of ruddy color, high and cool aroma, red and bright liquor color, mellow taste and red and bright leaf bottom.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Please refer to the fermentation process of congou black tea disclosed by the invention, which specifically comprises the following steps:
withering, rolling, fermenting and drying; wherein the specific operation flow of withering is as follows: adopting a sunlight withering mode, and stopping withering until the water content of the tea leaves to be processed is reduced to 60%; the specific operation flow of the rolling is as follows: sending the tea leaves into a rolling machine for constant-temperature rolling, regulating and controlling the rotating speed of the rolling machine by a conventional technology, researching and determining the regulating and controlling technical parameters of the rolling machine according to a conventional method, regulating the speed of the rolling rotating speed according to the requirement of the tea leaves on the tea leaves, and carrying out constant-temperature rolling; the specific operation flow of the fermentation is as follows: putting the tea leaves after being kneaded into a fermentation frame, covering wet fermentation cloth on the tea leaves, putting the tea leaves into a fermentation chamber, keeping ventilation at the proper temperature of 25-35 ℃ and the indoor relative humidity of more than 90 percent, keeping the ventilation for 2-4 hours, and then shaping; the specific operation flow of the drying is as follows: drying the formed tea leaves at 95 ℃ until the water content of the tea leaves is 18%.
The processing technology of the invention comprises four procedures of withering, rolling, fermenting and drying:
firstly, withering: withering is the basis for the development of black tea quality and it serves two functions: firstly, partial water is evaporated, the tension of tea cells is reduced, the leaf stalks are softened from brittle, the toughness of the tea is increased, and the tea is convenient to knead and knead into strips; and secondly, the change of substances is facilitated, as the water is lost, the permeability of cell membranes is enhanced, and the included biological enzymes are gradually activated to cause the included substances in the tea shoots to generate a series of chemical reactions, thereby laying the foundation of the substance change for forming the specific quality of the color, the aroma and the taste of the black tea.
Secondly, rolling: the rolling is an important process for shaping the beautiful appearance and forming the quality of the inner quality of the black tea, the black tea requires the appearance of a tight rope and is beautiful, the taste of the inner quality is thick, the rolling depends on the blade rolling degree and the cell tissue damage degree, and the rolling plays three roles, firstly, the cell tissue is damaged by the rolling, the tea overflows and accelerates the enzymatic oxidation of polyphenol chemical substances, and the foundation is laid for the special inner quality of the black tea; secondly, the blades are kneaded into a compact straight rope, so that the blades have beautiful appearance; thirdly, the tea juice overflows and gathers on the surface of the leaf strips, and is easy to dissolve in water when being brewed, so that the concentration of the tea soup is increased, and meanwhile, the glossy and oily appearance can be formed.
Thirdly, fermentation: fermentation is a key process for forming the characteristics of the color, the fragrance and the taste of black tea, and more theaflavin and thearubigins and more flavor and fragrance substances can be formed through good fermentation. The fermentation is a continuous process, not only is a procedure, but also is carried out from rolling to drying of the black tea, the fermentation is carried out all the time, but a fermentation process is arranged after the rolling, and the tea can achieve the purpose that the color of the tea turns red within a controlled time by utilizing the damp-heat condition.
Fourthly, drying: drying is generally carried out twice or three times, wherein the first time is called gross fire, the second time is called full fire, and the third time is called secondary fire for aroma raising. The black tea needs to be spread and cooled after the first gross fire, and then is uniformly piled after the second full fire for aroma improvement, so that the full and uniform drying and sufficient aroma of the black tea can be ensured.
The drying also has three functions, namely, the activity of the enzyme is rapidly passivated by utilizing high temperature, the enzymatic oxidation is stopped, and the fermentation quality is fixed; secondly, evaporating water, tightly binding tea strips, fixing the appearance, keeping the tea strips dry enough and being beneficial to keeping the quality; thirdly, most of grass smell with low boiling point is emitted, aromatic substances with high boiling point are activated and reserved, and the special sweet fragrance of the black tea is obtained.
Key to natural fermentation
During black tea fermentation, tea leaves after being rolled are placed in a fermentation frame, wet fermentation cloth is covered on the tea leaves, the tea leaves are placed in a fermentation chamber, the temperature is suitable for 25-35 ℃, the relative humidity in the chamber is more than 90%, ventilation is kept, the time is controlled within 2-4 hours, the specific operation is controlled properly along with the low temperature and the high temperature, the time is short or short, the tea leaves are slightly red through stalks by visual inspection and can smell unique tea fragrance, the tea leaves are immediately dried when the fermentation is suitable, and if the fermentation is excessive, the addition of high-grade oxide (theabrownin) insoluble substances causes the tea soup to become light and the soup color to become dark.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (1)
1. The fermentation process of congou black tea is characterized by comprising the following steps: withering, rolling, fermenting and drying; wherein the specific operation flow of withering is as follows: adopting a sunlight withering mode, and stopping withering until the water content of the tea leaves to be processed is reduced to 60%; the specific operation flow of the rolling is as follows: sending the tea leaves into a rolling machine for constant-temperature rolling, regulating and controlling the rotating speed of the rolling machine by a conventional technology, researching and determining the regulating and controlling technical parameters of the rolling machine according to a conventional method, regulating the speed of the rolling rotating speed according to the requirement of the tea leaves on the tea leaves, and carrying out constant-temperature rolling; the specific operation flow of the fermentation is as follows: putting the tea leaves after being kneaded into a fermentation frame, covering wet fermentation cloth on the tea leaves, putting the tea leaves into a fermentation chamber, keeping ventilation at the proper temperature of 25-35 ℃ and the indoor relative humidity of more than 90 percent, keeping the ventilation for 2-4 hours, and then shaping; the specific operation flow of the drying is as follows: drying the formed tea leaves at 95 ℃ until the water content of the tea leaves is 18%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111371261.0A CN113951341A (en) | 2021-11-18 | 2021-11-18 | Fermentation process of congou black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111371261.0A CN113951341A (en) | 2021-11-18 | 2021-11-18 | Fermentation process of congou black tea |
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| CN113951341A true CN113951341A (en) | 2022-01-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202111371261.0A Pending CN113951341A (en) | 2021-11-18 | 2021-11-18 | Fermentation process of congou black tea |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251188A (en) * | 2022-07-29 | 2022-11-01 | 诸暨市石笕茶叶专业合作社 | Improved method of black tea processing technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815066A (en) * | 2014-01-13 | 2014-05-28 | 贵州省湄潭县芸香茶业有限公司 | Processing method of congou black tea |
| CN104026272A (en) * | 2013-03-04 | 2014-09-10 | 四川早白尖茶业有限公司 | Processing method for Congou black tea |
| CN104430995A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Processing method of Congou black tea |
| CN106615304A (en) * | 2017-01-05 | 2017-05-10 | 湖南农业大学 | Orchid flavor type Congou black tea and preparation method thereof |
| CN107624902A (en) * | 2017-10-17 | 2018-01-26 | 湖南望城乌山贡茶业有限公司 | It is a kind of that the method for spending fragrant and sweet congou tea is prepared using Summer-autumn tea |
| CN110292074A (en) * | 2018-03-23 | 2019-10-01 | 诸暨市石笕茶叶专业合作社 | A kind of novel high-quality yellow tea preparation process |
| CN111528295A (en) * | 2020-04-29 | 2020-08-14 | 贵州省湄潭县芸香茶业有限公司 | Flower fragrance type congou black tea processing method |
-
2021
- 2021-11-18 CN CN202111371261.0A patent/CN113951341A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026272A (en) * | 2013-03-04 | 2014-09-10 | 四川早白尖茶业有限公司 | Processing method for Congou black tea |
| CN103815066A (en) * | 2014-01-13 | 2014-05-28 | 贵州省湄潭县芸香茶业有限公司 | Processing method of congou black tea |
| CN104430995A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Processing method of Congou black tea |
| CN106615304A (en) * | 2017-01-05 | 2017-05-10 | 湖南农业大学 | Orchid flavor type Congou black tea and preparation method thereof |
| CN107624902A (en) * | 2017-10-17 | 2018-01-26 | 湖南望城乌山贡茶业有限公司 | It is a kind of that the method for spending fragrant and sweet congou tea is prepared using Summer-autumn tea |
| CN110292074A (en) * | 2018-03-23 | 2019-10-01 | 诸暨市石笕茶叶专业合作社 | A kind of novel high-quality yellow tea preparation process |
| CN111528295A (en) * | 2020-04-29 | 2020-08-14 | 贵州省湄潭县芸香茶业有限公司 | Flower fragrance type congou black tea processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251188A (en) * | 2022-07-29 | 2022-11-01 | 诸暨市石笕茶叶专业合作社 | Improved method of black tea processing technology |
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Application publication date: 20220121 |