CN101946839B - Production method of Tie Guanyin black tea - Google Patents
Production method of Tie Guanyin black tea Download PDFInfo
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- CN101946839B CN101946839B CN2010102932214A CN201010293221A CN101946839B CN 101946839 B CN101946839 B CN 101946839B CN 2010102932214 A CN2010102932214 A CN 2010102932214A CN 201010293221 A CN201010293221 A CN 201010293221A CN 101946839 B CN101946839 B CN 101946839B
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Abstract
The invention discloses a production method of Tie Guanyin black tea, which comprises the following steps: picking fresh Tie Guanyin leaves; placing the green tea leaves in the sun; drying the green tea leaves in the air; shaking the green tea leaving; fully fermenting; twisting; roasting; and obtaining a finished product. The step of shaking the green tea leaves is to place the tea leaves in a green tea leaf shaking machine to shake the green tea leaves continuously for 30 to 40 minutes after the green tea leaves is dried in the air; and the roasting is performed at three stages: roasting for 20 to 30 minutes at a constant temperature of 60 to 70 DEG C, roasting for 80 to 90 minutes at a constant temperature of 80 to 90 DEG C, and roasting for 230 to 240 minutes at a constant temperature of 90 to 110 DEG C. In the invention, fresh Tie Guanyin black tea leaves are used as raw materials, the making method of Tie Guanyin and the making method of black tea are combined effectively to provide high-quality tea leaves having body the combined characteristics of Tie Guanyin and black tea for users, the green tea leaves are shaken for a longer time, and the tea leaves are completely mature. In addition, the tea water of the finished tea made by the method is crimson.
Description
Technical field
The present invention relates to the production method of tealeaves, be meant that especially a kind of is the production method of raw material production black tea with the bright leaf of Iron Guanyin.
Background technology
China is the cradle of tea, and tealeaves is one of China's hill farmer traditional crops of shaking off poverty and setting out on the road to prosperity, and along with research and the application of tealeaves at medical domain, increasing consumer recognizes that tealeaves has nutrition and health care function preferably.
Different according to the tealeaves manufacture process, be that the oolong tea of representative is that semi-fermented tea, black tea are full fermented tea with the Iron Guanyin.Iron Guanyin, black tea gather and process technology:
Iron Guanyin: standard of plucking is opened face, 4～5 fens maturations for staying bud 2～3 leaves in the top; Technological process for shine green grass or young crops～cold blue or green～shake the rolling～drying of green grass or young crops～fried green～knead～baking～rolling just～dry by the fire again～again.The degree of fermentation of Iron Guanyin tealeaves is about 20～60%, is the semi-fermented tea class between green tea and black tea.
Black tea: standard of plucking is a bud 2～3 leaves; Technological process for wither～knead～ferment～drying.The manufacturing process of black tea is without completing, but directly kneads, rubs and cut, and carries out complete fermentation then, and the degree of fermentation reaches 80～90% full fermented tea.
Main traditional qualitative characteristics of Iron Guanyin, black tea:
Iron Guanyin: the clear green new refreshing and black tea of the compatible green tea of oolong tea mellow sweet and refreshing often has like polynary abundant fragrance such as the fragrance of a flower, fruital, Gu Xiang.Heavy real, the color and luster of stout and strong, the tight knot of its profile of the oolong tea that Iron Guanyin makes or the crow profit is glossy or green emerald is glossy; Endoplasm is fragrant aroma, has various flowers and fruits perfume, refreshing, the Hui Ganqiang of the mellow aquatic foods of flavour that the soup coloured gold is yellow bright or golden yellow green bright, thick soft bright, the yellowish green or greenery red margination of leaf base fertilizer.
Black tea: it is the chemical reaction at center that black tea has taken place in process with the Tea Polyphenols enzymatic oxidation; Chemical composition change in the bright leaf is bigger, and Tea Polyphenols reduces more than 90%, has produced new components such as theaflavin, congo red element; Make Tea Polyphenols contained in the tealeaves be oxidized into the congo red element; Thereby forming the good leaf of the black tea peculiar red soup of institute, its profile is that the bar rope is tightly tied, neat and well spaced or band gold milli, color and luster Wu Run, brown red; Endoplasm be the high sharp aquatic foods of fragrance dense be with fragrant and sweet or band honey fragrant, the dense strong aquatic foods of flavour are refreshing, sweet and pure, the soup look red gorgeous bright, root of Ford Metalleaf is even bright.
Know based on above-mentioned; Extra-strong tea, black tea respectively have qualitative characteristics; If can combine the black tea manufacture craft to make Iron Guanyin tealeaves the traditional oolong teas manufacture craft; At the bottom of making the peculiar stout and strong heavy real profile of Iron Guanyin tealeaves, distinctive charm, plump soft bright complete leaf, flowers and fruits perfume (or spice) and Hui Ganqiang be attached in the black tea, with producing a kind of high-quality tea kind that has Iron Guanyin tealeaves and black tea characteristic quality concurrently.In addition, the millet paste color of existing black tea is more shallow usually.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of tieguanyin black tea; Make Iron Guanyin tealeaves in conjunction with traditional oolong teas manufacture craft and black tea manufacture craft; Make more stout and strong, the distinctive charm of the peculiar profile bar of Iron Guanyin tealeaves rope, leaf base fertilizer thick complete, softness is glossy, flowers and fruits are fragrant and return sugariness is attached in the black tea by force; For the consumer provides a kind of high-quality tea kind that has Iron Guanyin tealeaves and black tea characteristic quality concurrently, in addition, the millet paste color of the black tea of processing through the present invention is redder.
Technical scheme of the present invention is following:
The production method of tieguanyin black tea, it may further comprise the steps: pluck the bright leaf of Iron Guanyin → solarizations green grass or young crops → air blue → shake green grass or young crops → ferment entirely → knead → cure → finished product, said to shake green grass or young crops be the tealeaves after the air blue to be inserted vibration machine shake continuously, and shaking the green grass or young crops time is 30-40min; Said curing is divided into three phases, earlier temperature is controlled at 60-70 ℃, cures 20-30min, then temperature is controlled at 80-90 ℃, cures 80-90min, then again temperature is controlled at 90-110 ℃, cures 230-240min.
Said solarization green grass or young crops is on the blue or green field of solarization, to overlay Jia Li or tea cloth earlier, then the bright leaf of Iron Guanyin is laid on Jia Li or the tea cloth, and controls leaf-spreading thickness between 2-3cm, shines blue or green 30-40min in the sun.
Said shine the blue or green time be fine morning the 8-11 point or afternoon the 3-5 point, and in the blue or green process of solarization, stir once to major general's tealeaves.
Said full fermentation is to be built in the fermenting cellar shaking tealeaves behind the green grass or young crops special-purpose bamboo basket of fermentation of packing into, and room temperature keeps 18-26 ℃, piles high 60-100cm; Fermentation time is 15-20h; Stir therebetween once, transfer bronzing to the fermentated leaves more than 75%, herbaceous taste disappears and has tea fragrant.
The said step of kneading comprises: the bright leaf after will fermenting is entirely rendered in the kneading machine, and pressure follows gently-weighs-and light, dismiss agglomerate therebetween once; Rub to the tea bar and tightly roll up, tea juice is extruded, and hand is pinched agglomerating being difficult for and got final product when loose; Pine is depressed machine, and the tea bar percentage of damage of kneading appropriateness is 65%～75%.
The bright leaf of said harvesting Iron Guanyin is for plucking a bud two or three leaf Iron Guanyin tealeaves.
Can know by the above-mentioned description of this invention; Compare with prior art; The invention has the advantages that: the present invention is a raw material with the bright leaf of Iron Guanyin; It has carried out Iron Guanyin preparation method and black tea preparation method to merge effectively, thereby a kind of high-quality tealeaves that has Iron Guanyin and black tea characteristic quality concurrently is provided for the consumer; Because of the present invention to shake the blue or green time be 30-40min and adopt and shake green grass or young crops continuously, with existing be interrupted several times carry out, time accumulative total compares for the green grass or young crops that shakes of 8-15 min, the tealeaves slaking that the present invention makes is more thorough, the millet paste color of one-tenth tea is redder, is peony.
Description of drawings
Fig. 1 is a schematic flow sheet of the present invention.
The specific embodiment
With reference to Fig. 1, the production method of tieguanyin black tea, it may further comprise the steps:
Pluck the bright leaf of Iron Guanyin → solarization green grass or young crops → air blue → shake green grass or young crops → ferment entirely → knead → cure → finished product.The bright leaf of Iron Guanyin of generally selecting a bud two or three leaf for use is as raw material.Shining green grass or young crops is the part moisture of removing tealeaves through the irradiation of sunlight; Shine the blue or green time normally the morning of fine day the 8-11 point or afternoon the 3-5 point; It overlays Jia Li or tea cloth earlier on the blue or green field of solarization, then the bright leaf of Iron Guanyin is laid on Jia Li or the tea cloth, and controls leaf-spreading thickness between 2-3cm; Shine blue or green 30-40min in the sun, and in shining blue or green process, stir once to major general's tealeaves.
Air blue is that the tealeaves behind the solarization green grass or young crops is left standstill, and makes the moisture in the tealeaves continue evaporation.Shaking green grass or young crops is the tealeaves after the air blue to be inserted vibration machine shake continuously, and shaking the blue or green time is 30-40min.Full fermentation is to be built in the fermenting cellar shaking tealeaves behind the green grass or young crops special-purpose bamboo basket of fermentation of packing into, and room temperature keeps 18-26 ℃, piles high 60-100cm; Fermentation time is 15-20h; Stir therebetween once, transfer bronzing to the fermentated leaves more than 75%, herbaceous taste disappears and has tea fragrant.
Kneading step comprises: the bright leaf after will fermenting is entirely rendered in the kneading machine, and pressure follows gently-weighs-and light, dismiss agglomerate therebetween once; Rub to the tea bar and tightly roll up, tea juice is extruded, and hand is pinched agglomerating being difficult for and got final product when loose; Pine is depressed machine, and the tea bar percentage of damage of kneading appropriateness is 65%～75%.
Cure and be divided into three phases, earlier temperature is controlled at 60-70 ℃, cure 20-30min, then temperature is controlled at 80-90 ℃, cure 80-90min, then again temperature is controlled at 90-110 ℃, cure 230-240min, promptly get the tieguanyin black tea finished product.
Of the present inventionly shake blue or greenly for up to 30-40min, and the millet paste color of its one-tenth tea of processing is redder, is peony.
Above-mentionedly be merely the specific embodiment of the present invention, but design concept of the present invention is not limited thereto, allly utilizes this design that the present invention is carried out the change of unsubstantiality, all should belong to the behavior of invading protection domain of the present invention.
Claims (4)
1. the production method of tieguanyin black tea; It is characterized in that; It may further comprise the steps: pluck the bright leaf of Iron Guanyin → solarizations green grass or young crops → air blue → shake green grass or young crops → ferment entirely → knead → cure → finished product, said to shake green grass or young crops be the tealeaves after the air blue to be inserted vibration machine shake continuously, and shaking the green grass or young crops time is 30-40min; Said curing is divided into three phases, earlier temperature is controlled at 60-70 ℃, cures 20-30min, then temperature is controlled at 80-90 ℃, cures 80-90min, then again temperature is controlled at 90-110 ℃, cures 230-240min; Said full fermentation is to be built in the fermenting cellar shaking tealeaves behind the green grass or young crops special-purpose bamboo basket of fermentation of packing into, and room temperature keeps 18-26 ℃, piles high 60-100cm; Fermentation time is 15-20h; Stir therebetween once, transfer bronzing to the fermentated leaves more than 75%, herbaceous taste disappears and has tea fragrant; The said step of kneading comprises: the bright leaf after will fermenting is entirely rendered in the kneading machine, and pressure follows gently-weighs-and light, dismiss agglomerate therebetween once; Rub to the tea bar and tightly roll up, tea juice is extruded, and hand is pinched agglomerating being difficult for and got final product when loose; Pine is depressed machine, and the tea bar percentage of damage of kneading appropriateness is 65%～75%.
2. the production method of tieguanyin black tea as claimed in claim 1; It is characterized in that: said solarization green grass or young crops is on the blue or green field of solarization, to overlay Jia Li or tea cloth earlier; Then the bright leaf of Iron Guanyin is laid on Jia Li or the tea cloth, and the control leaf-spreading thickness shines blue or green 30-40min in the sun between 2-3cm.
3. the production method of tieguanyin black tea as claimed in claim 2 is characterized in that: said shine the blue or green time for fine morning 8-11 point or afternoon the 3-5 point, and in the blue or green process of solarization, stir once to major general's tealeaves.
4. the production method of tieguanyin black tea as claimed in claim 1 is characterized in that: the bright leaf of said harvesting Iron Guanyin is for plucking a bud two, three leaf Iron Guanyin tealeaves.
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| CN2010102932214A CN101946839B (en) | 2010-10-21 | 2010-10-21 | Production method of Tie Guanyin black tea |
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| CN2010102932214A CN101946839B (en) | 2010-10-21 | 2010-10-21 | Production method of Tie Guanyin black tea |
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| CN101946839B true CN101946839B (en) | 2012-07-04 |
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| CN102669314B (en) * | 2012-05-29 | 2013-10-30 | 陈春 | Manufacture method of special Tieguanyin tea |
| CN102860370B (en) * | 2012-09-27 | 2013-12-25 | 陈春 | Manufacture method of carbon-flavor tikuanyin tea |
| CN103330016A (en) * | 2013-07-12 | 2013-10-02 | 福建帝湘红生态茶叶有限公司 | Production method of oolong black tea |
| CN103416492B (en) * | 2013-07-23 | 2015-04-22 | 中国农业科学院茶叶研究所 | Processing method for special floral sweet black tea |
| CN103461561B (en) * | 2013-09-30 | 2015-09-23 | 福建省泉州市日泰茶业有限公司 | The manufacture craft of lingering aroma series Tie Guanyin |
| CN103652008B (en) * | 2013-12-12 | 2015-09-09 | 福建农林大学 | A microwave and far-infrared composite roasting method for improving the quality of new Tieguanyin tea |
| CN103875836A (en) * | 2014-04-09 | 2014-06-25 | 仙游县三信茶叶种植专业合作社 | Preparation method for Guanyin tea |
| CN105010583A (en) * | 2014-04-29 | 2015-11-04 | 龙人古琴文化投资(长泰)有限公司 | Method for making Jin Tie Guanyin black tea |
| CN104970129A (en) * | 2015-01-27 | 2015-10-14 | 福建省安溪县金隆源茶业有限公司 | Preparation method of black tea |
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| CN105707301A (en) * | 2016-02-23 | 2016-06-29 | 寿宁县张天福生态茶场 | Gaoshan Taiwan oolong and processing preparation method thereof |
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| CN107691676A (en) * | 2017-10-16 | 2018-02-16 | 中华全国供销合作总社杭州茶叶研究所 | A kind of processing method of bar shaped High-aroma black tea |
| CN107865125B (en) * | 2017-10-17 | 2021-04-09 | 南宁茗韵茶业有限公司 | Processing method of lingering charm Guanyin black tea |
| CN108208213A (en) * | 2017-12-26 | 2018-06-29 | 广西南亚热带农业科学研究所 | A kind of production method of carbon-baked Tie Guanyin black tea |
| CN111903777A (en) * | 2020-07-15 | 2020-11-10 | 詹庆娘 | Baking method of oolong tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1109504C (en) * | 2000-12-26 | 2003-05-28 | 广东省农业科学院茶叶研究所 | Process for preparing black oolong tea |
| CN1911057A (en) * | 2006-08-14 | 2007-02-14 | 江崇焕 | Method for making northern oolong tea |
| CN101189994B (en) * | 2006-11-29 | 2011-08-31 | 李新敏 | Fermented tea and preparation method thereof |
| CN101161086A (en) * | 2007-08-19 | 2008-04-16 | 林柏胜 | Happy black tea manufacturing method |
| CN101796987A (en) * | 2010-04-20 | 2010-08-11 | 福建省安溪茶厂有限公司 | Method for manufacturing tieguanyin black tea |
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