CN114304310A - Technological process for producing honey-aroma black tea - Google Patents
Technological process for producing honey-aroma black tea Download PDFInfo
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Abstract
The invention discloses a technological process for producing honey-aroma black tea, relates to the technical field of black tea production, and particularly relates to a technological process for producing honey-aroma black tea, which comprises 100 weight percent of tea leaves and 100 parts of fresh tea leaves. According to the technical process for producing the honey-aroma black tea, through withering treatment, the tea leaves are properly dehydrated, the cell tension is reduced, the cell wall permeability is enhanced, the leaf quality is soft, the oxidase is activated, a large amount of amino acids are formed and are subjected to physical and chemical changes, a foundation is laid for shaping the shape and the inner quality, through the chemical changes of withering and the improvement of the enzyme activity, during normal withering (natural withering in a 15-18 hour room), the enzyme activity can be improved, the protein is reduced, the amino acids are increased, the polysaccharide is reduced, the soluble sugar is increased, the chlorophyll is damaged, the polyphenol-containing substances are oxidized, through the treatment of sunning of the fresh leaves, the weight of the fresh leaves is subjected to weight reduction treatment, and through the treatment of rocking, the water content of the tea leaves is 60% -62%.
Description
Technical Field
The invention relates to the technical field of black tea production, in particular to a technological process for producing honey-aroma black tea.
Background
China is the origin of black tea production, black tea is invented far at the end of the 16 th century, and during the tea manufacturing and development process, the black tea is produced by sun drying instead of green removing and leaf color changing after rolling, the earliest black tea production starts from the Xiaozixing black tea of Fujian Chong an, and the black tea contains special functional components: clinical tests prove that the theaflavin has the effects of regulating blood fat and preventing cardiovascular diseases, has no toxic or side effect, is known as 'soft gold' in tea, plays a certain role in bright color and strong taste in tea soup, is an important quality index of black tea, belongs to fully fermented tea, and is a key process for making leaves red by fermentation after rolling.
The existing black tea comprises three types, namely small black tea, congou black tea and broken black tea, and has the common quality characteristics of 'red soup and red leaves' in quality, namely, congou black tea: the manufacturing method is characterized in that the fermentation is moderate, the high-temperature drying is carried out, for example, Qimen congou black tea has special high fragrance, and the basic process flow is as follows: fresh leaves → withering → rolling → fermentation → baking, but the existing black tea can not be processed by the sun-drying treatment and the rocking withering treatment of the fresh leaves, the water content of the black tea can not be accurately controlled, and the floral high-theaflavin black tea product can not be processed.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a technological process for producing honey-aroma black tea, which solves the problems that the prior black tea provided in the background art comprises three types of small black tea, congou black tea and broken black tea, and the quality of the black tea has common 'red soup and red leaf' quality characteristics, namely the congou black tea: the manufacturing method is characterized in that the fermentation is moderate, the high-temperature drying is carried out, for example, Qimen congou black tea has special high fragrance, and the basic process flow is as follows: fresh leaves → withering → rolling → fermentation → baking, but the current black tea can not be processed through the fresh leaves sunning treatment and the rocking withering treatment, the water content of the black tea is accurately controlled, the temperature and humidity control of the rolling can not be passed through, the fermentation efficiency is improved, and the problem of the high theaflavin black tea product of floral scent type can not be processed.
In order to achieve the purpose, the invention is realized by the following technical scheme: a technological process for producing honey-aroma black tea comprises 100 weight percent of tea leaves and 100 weight percent of fresh tea leaves.
Optionally, the fresh tea leaves are 100%.
Optionally, the process flow for producing the honey-aroma black tea comprises the following process steps:
(1) increasing the application amount of organic fertilizer in the tea garden, improving the growth plumpness of the tea, further improving the tea picking standard and growing fresh tea;
(2) picking tea leaves meeting the picking standard, picking the tea leaves on a sunny day when picking the tea leaves, and uniformly collecting the picked tea leaves by taking raw materials of one bud and one leaf and two leaves of one bud as main materials;
(3) uniformly spreading the picked and collected tea leaves on bamboo strip discs, ensuring that the thickness of the fresh leaves on each bamboo strip disc is 2-3 cm, keeping the thickness consistent, placing all the bamboo strip discs on which the fresh leaves are placed on a green airing frame for fixing, placing 12-16 bamboo strip discs on each green airing frame, moving all the bamboo strip discs into a withering room through the green airing frame by a user for withering, and carrying out temperature-control, humidity-control and oxygen-control regulation on the withering room to ensure that the environmental temperature, humidity and humidity in the withering room are not out of control;
(4) the tea leaves subjected to withering treatment in the withering room are subjected to sun-drying treatment by using the sunlight in the morning or at the evening, the sun-drying time is controlled to be 15-20 min, so that the weight of fresh tea leaves is reduced by 5-6%, the tea leaves subjected to sun-drying treatment are moved back to the withering room through a drying rack, the temperature in the withering room is adjusted to be 20-25 ℃, the relative humidity is adjusted to be 60-75%, and the indoor air is kept fresh;
(5) carrying out rocking treatment on tea leaves in the withering treatment by adopting a rocking machine, controlling the rocking frequency to be 1-2 times, controlling the rocking time to be 3-15 min, carrying out cool green treatment after each rocking treatment, controlling the cool green time to be 1-4 h, gradually lengthening the single rocking time and the cool green time along with the increase of the rocking frequency, controlling the withering time of the tea leaves to be 20-36h, controlling the water content of the tea leaves in the withering period to be 60-62%, enabling the leaf surfaces of the tea leaves to lose luster, converting the leaf color into dark green, and reducing the grass smell; the leaf shape is shriveled, the leaf quality is soft, the folding peduncle is continuous and is tightly held into a ball, and the best effect is that the loose hand can be slowly dispersed;
(6) moving the withered tea leaves to a tea leaf rolling processing area, performing auxiliary processing by using a rolling machine, pouring the tea leaves to be rolled into a rolling barrel of the rolling machine, and putting the tea leaves into the rolling barrel once to fill the rolling barrel;
(7) starting the rolling machine to pressurize the interior of the rolling machine, firstly performing air rolling for half an hour according to the principle of (air-light-heavy-light), preventing high temperature phenomenon, then determining rolling time according to the machine and the tenderness, controlling the time to be 60-90min, performing deblocking and screening once in the middle of rolling, rolling the tea into strips, fully rolling, overflowing a small amount of tea juice, tightly forming the strips, and enabling the cell breakage rate of the tea to reach more than 80%, thus finishing the rolling treatment of the tea;
(8) moving the rolled tea leaves into a fermentation room, keeping the temperature in the fermentation room at 25-30 ℃ and controlling the relative humidity to be more than 90% through a temperature and humidity automatic control device in the fermentation room, placing the tea leaves to be fermented in a bamboo strip disc, controlling the thickness of the tea leaves spread in the bamboo strip disc to be 5-10cm, placing the bamboo strip disc in the fermentation room for fermentation, controlling the fermentation time to be 180 plus 300min, and turning for 1-2 times in the midway to ensure that the tea leaves are orange yellow through fermentation, and the fermentation treatment is completed when the green air disappears;
(9) moving the tea leaves subjected to fermentation treatment to a processing place of a red tea pot procedure, pouring the tea leaves needing to be subjected to red tea pot procedure into a roller enzyme deactivating machine for cooling and primary drying treatment, wherein the roller enzyme deactivating machine adopts a 50 and 60 type electric heating roller, forcibly feeds hot air, controls the temperature at 200 plus one temperature, controls the tea leaf amount at 70-90kg/h-90kg/h for one time, controls the time at 2min-3min, finishes the treatment of the red tea pot by rolling for drying, and has the advantages of short time, fast dehydration, tight bar shape and high fragrance;
(10) after the tea leaves pass through the red pan, the tea leaves which are initially dried are manually shaped to be subjected to hair extraction treatment, so that the tightness and the hair display degree of the appearance of the tea leaves are improved;
(11) placing the tea leaves which are shaped manually into drying equipment, and drying the tea leaves until the moisture content is 20% -25%, so that the tea leaf strips are tightened, and the tea leaves have strong stabbing hand feeling to be optimal;
(12) spreading, cooling and dampening the dried tea leaves, wherein the treatment time is controlled to be 50-60 min;
(13) pouring the fully dried black tea into a fragrance extracting machine, and performing fragrance extracting treatment by using the fragrance extracting machine, wherein the fragrance extracting temperature of the fragrance extracting machine is controlled to be 80-90 ℃, and the fragrance extracting time is controlled to be 60-90min, so that the fragrance extracting treatment is completed;
(14) and warehousing the black tea subjected to aroma raising treatment, automatically packaging the black tea warehoused by using packaging equipment, and uniformly storing the packaged black tea for later transportation.
The invention provides a technological process for producing honey-aroma black tea, which has the following beneficial effects: .
1. The technological process of the honey-aroma black tea production comprises the steps of withering, enabling the tea leaves to moderately lose water, reducing cell tension, enhancing cell wall permeability, softening leaf quality, activating oxidase, forming a large amount of amino acids, generating physical and chemical changes, laying a foundation for shaping appearance and inner quality, improving enzyme activity through the chemical changes of withering, improving enzyme activity during normal withering (naturally withering within 15-18 hours), reducing protein, increasing amino acid, reducing polysaccharide, increasing soluble sugar, destroying chlorophyll, oxidizing polyphenol inclusion compounds, conducting weight reduction treatment on fresh leaves through fresh leaf sunning, enabling the water content of the tea leaves to be 60% -62% through the treatment of rocking, enabling the sensory characteristics of leaf surface to lose luster, turning leaf color to dark green, fading grass odor, shrinking leaf shape and shrinking, The leaves are soft, the folding stems are continuous, the leaves are tightly held into a ball, and the hands are loose and can be slowly dispersed;
2. the technological process of the honey-aroma black tea production comprises the steps of rolling, enabling tea leaves to damage cell tissues, enabling cell sap solution to be in contact with oxidase and air oxygen to generate oxidation action, promoting fermentation, simultaneously rolling into strips, after rolling is started, carrying out enzymatic oxidation, continuously increasing the oxidation action along with the continuation of rolling, continuously increasing the leaf temperature by heat released by oxidation, simultaneously increasing the leaf temperature due to friction during rolling, if the room temperature is too high, the leaf temperature is difficult to dissipate into the air to continuously accumulate and improve, the oxidation action is excessively violent, and under the condition of poor oxygen supply condition in a rolling barrel, fermentation is extremely abnormal, so that relative low temperature is required, relative humidity is required to be high, water loss and evaporation of the rolled leaves are reduced, the low temperature and high humidity are generally required, the temperature is 20-25 ℃, and the relative humidity is about 90%;
3. the technological process of the honey-fragrance black tea production aims to utilize high temperature to quickly stop the activity of enzyme, stop continuous fermentation to thoroughly emit green grass smell, promote the formation of aromatic substances, improve mellow fragrance and increase soft and sweet taste by passing through a red pan.
Drawings
FIG. 1 is a schematic view of the production process of the honey-aroma black tea of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.
Referring to fig. 1, the present invention provides a technical solution: a technological process for producing honey-aroma black tea comprises the following steps of (by weight parts) 100% of tea leaves and 100 parts of fresh tea leaves;
the fresh tea is 100%;
the technological process for producing the honey-aroma black tea comprises the following technological steps:
(1) increasing the application amount of organic fertilizer in the tea garden, improving the growth plumpness of the tea, further improving the tea picking standard and growing fresh tea;
(2) picking tea leaves meeting the picking standard, picking the tea leaves on a sunny day when picking the tea leaves, and uniformly collecting the picked tea leaves by taking raw materials of one bud and one leaf and two leaves of one bud as main materials;
(3) uniformly spreading the picked and collected tea leaves on bamboo strip discs, ensuring that the thickness of the fresh leaves on each bamboo strip disc is 2-3 cm, keeping the thickness consistent, placing all the bamboo strip discs on which the fresh leaves are placed on a green airing frame for fixing, placing 12-16 bamboo strip discs on each green airing frame, moving all the bamboo strip discs into a withering room through the green airing frame by a user for withering, and carrying out temperature-control, humidity-control and oxygen-control regulation on the withering room to ensure that the environmental temperature, humidity and humidity in the withering room are not out of control;
(4) the tea leaves subjected to withering treatment in the withering room are subjected to sun-drying treatment by using the sunlight in the morning or at the evening, the sun-drying time is controlled to be 15-20 min, so that the weight of fresh tea leaves is reduced by 5-6%, the tea leaves subjected to sun-drying treatment are moved back to the withering room through a drying rack, the temperature in the withering room is adjusted to be 20-25 ℃, the relative humidity is adjusted to be 60-75%, and the indoor air is kept fresh;
(5) carrying out rocking treatment on tea leaves in the withering treatment by adopting a rocking machine, controlling the rocking frequency to be 1-2 times, controlling the rocking time to be 3-15 min, carrying out cool green treatment after each rocking treatment, controlling the cool green time to be 1-4 h, gradually lengthening the single rocking time and the cool green time along with the increase of the rocking frequency, controlling the withering time of the tea leaves to be 20-36h, controlling the water content of the tea leaves in the withering period to be 60-62%, enabling the leaf surfaces of the tea leaves to lose luster, converting the leaf color into dark green, and reducing the grass smell; the leaf shape is shriveled, the leaf quality is soft, the folding peduncle is continuous and is tightly held into a ball, and the best effect is that the loose hand can be slowly dispersed;
(6) moving the withered tea leaves to a tea leaf rolling processing area, performing auxiliary processing by using a rolling machine, pouring the tea leaves to be rolled into a rolling barrel of the rolling machine, and putting the tea leaves into the rolling barrel once to fill the rolling barrel;
(7) starting the rolling machine to pressurize the interior of the rolling machine, firstly performing air rolling for half an hour according to the principle of (air-light-heavy-light), preventing high temperature phenomenon, then determining rolling time according to the machine and the tenderness, controlling the time to be 60-90min, performing deblocking and screening once in the middle of rolling, rolling the tea into strips, fully rolling, overflowing a small amount of tea juice, tightly forming the strips, and enabling the cell breakage rate of the tea to reach more than 80%, thus finishing the rolling treatment of the tea;
(8) moving the rolled tea leaves into a fermentation room, keeping the temperature in the fermentation room at 25-30 ℃ and controlling the relative humidity to be more than 90% through a temperature and humidity automatic control device in the fermentation room, placing the tea leaves to be fermented in a bamboo strip disc, controlling the thickness of the tea leaves spread in the bamboo strip disc to be 5-10cm, placing the bamboo strip disc in the fermentation room for fermentation, controlling the fermentation time to be 180 plus 300min, and turning for 1-2 times in the midway to ensure that the tea leaves are orange yellow through fermentation, and the fermentation treatment is completed when the green air disappears;
(9) moving the tea leaves subjected to fermentation treatment to a processing place of a red tea pot procedure, pouring the tea leaves needing to be subjected to red tea pot procedure into a roller enzyme deactivating machine for cooling and primary drying treatment, wherein the roller enzyme deactivating machine adopts a 50 and 60 type electric heating roller, forcibly feeds hot air, controls the temperature at 200 plus one temperature, controls the tea leaf amount at 70-90kg/h-90kg/h for one time, controls the time at 2min-3min, finishes the treatment of the red tea pot by rolling for drying, and has the advantages of short time, fast dehydration, tight bar shape and high fragrance;
(10) after the tea leaves pass through the red pan, the tea leaves which are initially dried are manually shaped to be subjected to hair extraction treatment, so that the tightness and the hair display degree of the appearance of the tea leaves are improved;
(11) placing the tea leaves which are shaped manually into drying equipment, and drying the tea leaves until the moisture content is 20% -25%, so that the tea leaf strips are tightened, and the tea leaves have strong stabbing hand feeling to be optimal;
(12) spreading, cooling and dampening the dried tea leaves, wherein the treatment time is controlled to be 50-60 min;
(13) pouring the fully dried black tea into a fragrance extracting machine, and performing fragrance extracting treatment by using the fragrance extracting machine, wherein the fragrance extracting temperature of the fragrance extracting machine is controlled to be 80-90 ℃, and the fragrance extracting time is controlled to be 60-90min, so that the fragrance extracting treatment is completed;
(14) and warehousing the black tea subjected to aroma raising treatment, automatically packaging the black tea warehoused by using packaging equipment, and uniformly storing the packaged black tea for later transportation.
In conclusion, the technological process for producing the honey-aroma black tea comprises the following steps:
example one
(1) Increasing the application amount of organic fertilizer in the tea garden, improving the growth plumpness of the tea, further improving the tea picking standard and growing fresh tea;
(2) picking tea leaves meeting the picking standard, picking the tea leaves on a sunny day when picking the tea leaves, and uniformly collecting the picked tea leaves by taking raw materials of one bud and one leaf and two leaves of one bud as main materials;
(3) uniformly spreading the picked and collected tea leaves on bamboo strip discs, ensuring that the thickness of the fresh leaves on each bamboo strip disc is 2-3 cm, keeping the thickness consistent, placing all the bamboo strip discs on which the fresh leaves are placed on a green airing frame for fixing, placing 12-16 bamboo strip discs on each green airing frame, moving all the bamboo strip discs into a withering room through the green airing frame by a user for withering, and carrying out temperature-control, humidity-control and oxygen-control regulation on the withering room to ensure that the environmental temperature, humidity and humidity in the withering room are not out of control;
(4) the tea leaves subjected to withering treatment in the withering room are subjected to sun-drying treatment by using the sunlight in the morning or at the evening, the sun-drying time is controlled to be 15-20 min, so that the weight of fresh tea leaves is reduced by 5-6%, the tea leaves subjected to sun-drying treatment are moved back to the withering room through a drying rack, the temperature in the withering room is adjusted to be 20-25 ℃, the relative humidity is adjusted to be 60-75%, and the indoor air is kept fresh;
(5) carrying out rocking treatment on tea leaves in the withering treatment by adopting a rocking machine, controlling the rocking frequency to be 1-2 times, controlling the rocking time to be 3-15 min, carrying out cool green treatment after each rocking treatment, controlling the cool green time to be 1-4 h, gradually lengthening the single rocking time and the cool green time along with the increase of the rocking frequency, controlling the withering time of the tea leaves to be 20-36h, controlling the water content of the tea leaves in the withering period to be 60-62%, enabling the leaf surfaces of the tea leaves to lose luster, converting the leaf color into dark green, and reducing the grass smell; the leaf shape is shriveled, the leaf quality is soft, the folding peduncle is continuous and is tightly held into a ball, and the best effect is that the loose hand can be slowly dispersed;
(6) moving the withered tea leaves to a tea leaf rolling processing area, performing auxiliary processing by using a rolling machine, pouring the tea leaves to be rolled into a rolling barrel of the rolling machine, and putting the tea leaves into the rolling barrel once to fill the rolling barrel;
(7) starting the rolling machine to pressurize the interior of the rolling machine, firstly performing air rolling for half an hour according to the principle of (air-light-heavy-light), preventing high temperature phenomenon, then determining rolling time according to the machine and the tenderness, controlling the time to be 60-90min, performing deblocking and screening once in the middle of rolling, rolling the tea into strips, fully rolling, overflowing a small amount of tea juice, tightly forming the strips, and enabling the cell breakage rate of the tea to reach more than 80%, thus finishing the rolling treatment of the tea;
(8) moving the rolled tea leaves into a fermentation room, keeping the temperature in the fermentation room at 25-30 ℃ and controlling the relative humidity to be more than 90% through a temperature and humidity automatic control device in the fermentation room, placing the tea leaves to be fermented in a bamboo strip disc, controlling the thickness of the tea leaves spread in the bamboo strip disc to be 5-10cm, placing the bamboo strip disc in the fermentation room for fermentation, controlling the fermentation time to be 180 plus 300min, and turning for 1-2 times in the midway to ensure that the tea leaves are orange yellow through fermentation, and the fermentation treatment is completed when the green air disappears;
(9) moving the tea leaves subjected to fermentation treatment to a processing place of a red tea pot procedure, pouring the tea leaves needing to be subjected to red tea pot procedure into a roller enzyme deactivating machine for cooling and primary drying treatment, wherein the roller enzyme deactivating machine adopts a 50 and 60 type electric heating roller, forcibly feeds hot air, controls the temperature at 200 plus one temperature, controls the tea leaf amount at 70-90kg/h-90kg/h for one time, controls the time at 2min-3min, finishes the treatment of the red tea pot by rolling for drying, and has the advantages of short time, fast dehydration, tight bar shape and high fragrance;
(10) after the tea leaves pass through the red pan, the tea leaves which are initially dried are manually shaped to be subjected to hair extraction treatment, so that the tightness and the hair display degree of the appearance of the tea leaves are improved;
(11) placing the tea leaves which are shaped manually into drying equipment, and drying the tea leaves until the moisture content is 20% -25%, so that the tea leaf strips are tightened, and the tea leaves have strong stabbing hand feeling to be optimal;
(12) spreading, cooling and dampening the dried tea leaves, wherein the treatment time is controlled to be 50-60 min;
(13) pouring the fully dried black tea into a fragrance extracting machine, and performing fragrance extracting treatment by using the fragrance extracting machine, wherein the fragrance extracting temperature of the fragrance extracting machine is controlled to be 80-90 ℃, and the fragrance extracting time is controlled to be 60-90min, so that the fragrance extracting treatment is completed;
(14) and warehousing the black tea subjected to aroma raising treatment, automatically packaging the black tea warehoused by using packaging equipment, and uniformly storing the packaged black tea for later transportation.
Example two
(1) Increasing the application amount of organic fertilizer in the tea garden, improving the growth plumpness of the tea, further improving the tea picking standard and growing fresh tea;
(2) picking tea leaves meeting the picking standard, picking the tea leaves on a sunny day when picking the tea leaves, and uniformly collecting the picked tea leaves by taking raw materials of one bud and one leaf and two leaves of one bud as main materials;
(3) uniformly spreading the picked and collected tea leaves on bamboo strip discs, ensuring that the thickness of the fresh leaves on each bamboo strip disc is 2-3 cm, keeping the thickness consistent, placing all the bamboo strip discs on which the fresh leaves are placed on a green airing frame for fixing, placing 12-16 bamboo strip discs on each green airing frame, moving all the bamboo strip discs into a withering room through the green airing frame by a user for withering, and carrying out temperature-control, humidity-control and oxygen-control regulation on the withering room to ensure that the environmental temperature, humidity and humidity in the withering room are not out of control;
(4) the tea leaves subjected to withering treatment in the withering room are subjected to sun-drying treatment by using the sunlight in the morning or at the evening, the sun-drying time is controlled to be 18min, so that the weight of the fresh tea leaves is reduced by 5-6%, the tea leaves subjected to sun-drying treatment are moved back to the withering room through a drying rack, the temperature in the withering room is adjusted to 22 ℃, the relative humidity is adjusted to 70%, and the indoor air is kept fresh;
(5) carrying out rocking treatment on tea leaves in the withering treatment by adopting a rocking machine, controlling the rocking frequency to be 1-2 times, controlling the rocking time to be 10min, carrying out cool green treatment after each rocking treatment, controlling the cool green time to be 1-4 h, gradually lengthening the single rocking time and the cool green time along with the increase of the rocking frequency, controlling the withering time of the tea leaves to be 20-36h, controlling the water content of the tea leaves during the withering to be 60%, enabling the leaf surfaces of the tea leaves to lose luster, converting the leaf color to dark green, and reducing the green grass smell; the leaf shape is shriveled, the leaf quality is soft, the folding peduncle is continuous and is tightly held into a ball, and the best effect is that the loose hand can be slowly dispersed;
(6) moving the withered tea leaves to a tea leaf rolling processing area, performing auxiliary processing by using a rolling machine, pouring the tea leaves to be rolled into a rolling barrel of the rolling machine, and putting the tea leaves into the rolling barrel once to fill the rolling barrel;
(7) starting the rolling machine to pressurize the interior of the rolling machine, firstly performing air rolling for half an hour according to the principle of (air-light-heavy-light), preventing high temperature phenomenon, then determining rolling time according to the machine and the tenderness, controlling the rolling time to be 80min, performing deblocking and screening once in the middle of rolling, rolling the tea leaves into strips, fully rolling, overflowing a small amount of tea juice, tightly forming the strips, and enabling the cell breakage rate of the tea leaves to reach more than 80%, thus finishing the rolling treatment of the tea leaves;
(8) moving the rolled tea leaves into a fermentation room, keeping the temperature in the fermentation room at 30 ℃ and controlling the relative humidity to be over 90% by a temperature and humidity automatic control device in the fermentation room, placing the tea leaves to be fermented in a bamboo strip disc, controlling the spreading thickness of the tea leaves in the bamboo strip disc to be 8cm, placing the bamboo strip disc in the fermentation room for fermentation, controlling the fermentation time to be 310min, and turning for 1-2 times in the midway to ensure that the tea leaves are orange yellow through fermentation and the green air disappears to finish the fermentation treatment;
(9) moving the tea leaves subjected to fermentation treatment to a processing place of a red tea pot process, pouring the tea leaves needing to be subjected to red tea pot treatment into a roller fixation machine for cooling and primary drying treatment, wherein the roller fixation machine adopts a 50 and 60 type electric heating roller, hot air is forcibly fed, the temperature is controlled at 220 ℃, the tea leaf amount fed once is 70-90kg/h-90kg/h, the time is controlled at 3min, rolling drying is carried out, and the red tea pot treatment is completed, so that the method has the advantages of short time, quick dehydration, tight strip shape and high fragrance;
(10) after the tea leaves pass through the red pan, the tea leaves which are initially dried are manually shaped to be subjected to hair extraction treatment, so that the tightness and the hair display degree of the appearance of the tea leaves are improved;
(11) placing the tea leaves which are shaped manually into drying equipment, and drying the tea leaves until the moisture content is 20% -25%, so that the tea leaf strips are tightened, and the tea leaves have strong stabbing hand feeling to be optimal;
(12) spreading, cooling and dampening the dried tea leaves, wherein the treatment time is controlled to be 55 min;
(13) pouring the fully dried black tea into a fragrance extracting machine, and performing fragrance extracting treatment by using the fragrance extracting machine, wherein the fragrance extracting temperature of the fragrance extracting machine is controlled to be 80-90 ℃, and the fragrance extracting time is controlled to be 60-90min, so that the fragrance extracting treatment is completed;
(14) and warehousing the black tea subjected to aroma raising treatment, automatically packaging the black tea warehoused by using packaging equipment, and uniformly storing the packaged black tea for later transportation.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical scope of the present invention and the equivalent alternatives or modifications according to the technical solution and the inventive concept of the present invention within the technical scope of the present invention.
Claims (3)
1. A technological process for producing honey-aroma black tea comprises 100 weight percent of tea leaves and 100 weight percent of fresh tea leaves.
2. The process flow for producing honey-aroma black tea according to claim 1, characterized in that: the fresh tea is 100%.
3. The process flow for producing honey-aroma black tea according to claim 1, characterized in that: the technological process for producing the honey-aroma black tea comprises the following technological steps:
(1) increasing the application amount of organic fertilizer in the tea garden, improving the growth plumpness of the tea, further improving the tea picking standard and growing fresh tea;
(2) picking tea leaves meeting the picking standard, picking the tea leaves on a sunny day when picking the tea leaves, and uniformly collecting the picked tea leaves by taking raw materials of one bud and one leaf and two leaves of one bud as main materials;
(3) uniformly spreading the picked and collected tea leaves on bamboo strip discs, ensuring that the thickness of the fresh leaves on each bamboo strip disc is 2-3 cm, keeping the thickness consistent, placing all the bamboo strip discs on which the fresh leaves are placed on a green airing frame for fixing, placing 12-16 bamboo strip discs on each green airing frame, moving all the bamboo strip discs into a withering room through the green airing frame by a user for withering, and carrying out temperature-control, humidity-control and oxygen-control regulation on the withering room to ensure that the environmental temperature, humidity and humidity in the withering room are not out of control;
(4) the tea leaves subjected to withering treatment in the withering room are subjected to sun-drying treatment by using the sunlight in the morning or at the evening, the sun-drying time is controlled to be 15-20 min, so that the weight of fresh tea leaves is reduced by 5-6%, the tea leaves subjected to sun-drying treatment are moved back to the withering room through a drying rack, the temperature in the withering room is adjusted to be 20-25 ℃, the relative humidity is adjusted to be 60-75%, and the indoor air is kept fresh;
(5) carrying out rocking treatment on tea leaves in the withering treatment by adopting a rocking machine, controlling the rocking frequency to be 1-2 times, controlling the rocking time to be 3-15 min, carrying out cool green treatment after each rocking treatment, controlling the cool green time to be 1-4 h, gradually lengthening the single rocking time and the cool green time along with the increase of the rocking frequency, controlling the withering time of the tea leaves to be 20-36h, controlling the water content of the tea leaves in the withering period to be 60-62%, enabling the leaf surfaces of the tea leaves to lose luster, converting the leaf color into dark green, and reducing the grass smell; the leaf shape is shriveled, the leaf quality is soft, the folding peduncle is continuous and is tightly held into a ball, and the best effect is that the loose hand can be slowly dispersed;
(6) moving the withered tea leaves to a tea leaf rolling processing area, performing auxiliary processing by using a rolling machine, pouring the tea leaves to be rolled into a rolling barrel of the rolling machine, and putting the tea leaves into the rolling barrel once to fill the rolling barrel;
(7) starting the rolling machine to pressurize the interior of the rolling machine, firstly performing air rolling for half an hour according to the principle of (air-light-heavy-light), preventing high temperature phenomenon, then determining rolling time according to the machine and the tenderness, controlling the time to be 60-90min, performing deblocking and screening once in the middle of rolling, rolling the tea into strips, fully rolling, overflowing a small amount of tea juice, tightly forming the strips, and enabling the cell breakage rate of the tea to reach more than 80%, thus finishing the rolling treatment of the tea;
(8) moving the rolled tea leaves into a fermentation room, keeping the temperature in the fermentation room at 25-30 ℃ and controlling the relative humidity to be more than 90% through a temperature and humidity automatic control device in the fermentation room, placing the tea leaves to be fermented in a bamboo strip disc, controlling the thickness of the tea leaves spread in the bamboo strip disc to be 5-10cm, placing the bamboo strip disc in the fermentation room for fermentation, controlling the fermentation time to be 180 plus 300min, and turning for 1-2 times in the midway to ensure that the tea leaves are orange yellow through fermentation, and the fermentation treatment is completed when the green air disappears;
(9) moving the tea leaves subjected to fermentation treatment to a processing place of a red tea pot procedure, pouring the tea leaves needing to be subjected to red tea pot procedure into a roller enzyme deactivating machine for cooling and primary drying treatment, wherein the roller enzyme deactivating machine adopts a 50 and 60 type electric heating roller, forcibly feeds hot air, controls the temperature at 200 plus one temperature, controls the tea leaf amount at 70-90kg/h-90kg/h for one time, controls the time at 2min-3min, finishes the treatment of the red tea pot by rolling for drying, and has the advantages of short time, fast dehydration, tight bar shape and high fragrance;
(10) after the tea leaves pass through the red pan, the tea leaves which are initially dried are manually shaped to be subjected to hair extraction treatment, so that the tightness and the hair display degree of the appearance of the tea leaves are improved;
(11) placing the tea leaves which are shaped manually into drying equipment, and drying the tea leaves until the moisture content is 20% -25%, so that the tea leaf strips are tightened, and the tea leaves have strong stabbing hand feeling to be optimal;
(12) spreading, cooling and dampening the dried tea leaves, wherein the treatment time is controlled to be 50-60 min;
(13) pouring the fully dried black tea into a fragrance extracting machine, and performing fragrance extracting treatment by using the fragrance extracting machine, wherein the fragrance extracting temperature of the fragrance extracting machine is controlled to be 80-90 ℃, and the fragrance extracting time is controlled to be 60-90min, so that the fragrance extracting treatment is completed;
(14) and warehousing the black tea subjected to aroma raising treatment, automatically packaging the black tea warehoused by using packaging equipment, and uniformly storing the packaged black tea for later transportation.
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| CN103652002A (en) * | 2013-10-09 | 2014-03-26 | 贵州正安上观茶业有限公司 | Processing process for honey flavor black tea |
| CN108812994A (en) * | 2018-06-21 | 2018-11-16 | 石门安溪茶业有限责任公司 | A kind of processing method of fruity black tea |
| CN112042774A (en) * | 2020-10-12 | 2020-12-08 | 安徽省林业调查规划院(安徽省森林资源监测中心) | Processing method of scented strip-shaped Keemun black tea |
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| CN103652002A (en) * | 2013-10-09 | 2014-03-26 | 贵州正安上观茶业有限公司 | Processing process for honey flavor black tea |
| CN108812994A (en) * | 2018-06-21 | 2018-11-16 | 石门安溪茶业有限责任公司 | A kind of processing method of fruity black tea |
| CN112042774A (en) * | 2020-10-12 | 2020-12-08 | 安徽省林业调查规划院(安徽省森林资源监测中心) | Processing method of scented strip-shaped Keemun black tea |
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