CN102210359A - Method for making black tea - Google Patents
Method for making black tea Download PDFInfo
- Publication number
- CN102210359A CN102210359A CN 201110173239 CN201110173239A CN102210359A CN 102210359 A CN102210359 A CN 102210359A CN 201110173239 CN201110173239 CN 201110173239 CN 201110173239 A CN201110173239 A CN 201110173239A CN 102210359 A CN102210359 A CN 102210359A
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- Prior art keywords
- tealeaves
- tea
- black tea
- gained
- bright leaf
- Prior art date
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Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 35
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 14
- 235000020279 black tea Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000013616 tea Nutrition 0.000 claims abstract description 21
- 238000012856 packing Methods 0.000 claims abstract description 9
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000001704 evaporation Methods 0.000 claims description 6
- 230000008020 evaporation Effects 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 230000035807 sensation Effects 0.000 claims description 6
- 235000019615 sensations Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000019633 pungent taste Nutrition 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000171 quenching effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000009323 psychological health Effects 0.000 abstract 1
- 235000015096 spirit Nutrition 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 3
- 230000035622 drinking Effects 0.000 description 2
- 235000000173 Camellia sinensis var sinensis Nutrition 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 208000006877 Insect Bites and Stings Diseases 0.000 description 1
- 241000283984 Rodentia Species 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention relates to a method for processing tea leaves, in particular to a method for making black tea. The black tea is prepared from fresh leaves of one bud and one leaf or one bud and two leaves serving as a raw materials by selecting, removing green, withering, kneading, fermenting, drying, sorting stems, packing and the like. The appearance of the black tea is fine and uniform, the color of the black tea is fresh red, the edge of a tea cup represents a golden ring, the taste of the black tea is sweet, the black tea is a fine product, and the making method is simple and low in production cost; and the black tea has the effects of clearing heat, quenching thirst, wetting spleen and refreshing, also has the effects of tasting and ornament, has complete color, aroma and taste, is beneficial to physical and psychological health, and meets the requirements of general consumers on body and spirits, thus Chinese tea culture is developed.
Description
Technical field
The present invention relates to a kind of processing method of tealeaves, particularly a kind of preparation method of black tea.
Background technology
At present, along with the fast development of national economy and the raising day by day of living standards of the people, tea culture is also day by day risen.People only can only not play the effect of drinking and quenching one's thirst to the requirement of tealeaves, the more important thing is to play by sampling tea and drinking tea and appreciate and the effect of observing letter in it.Old friends need both have heat-clearing and quench one's thirst, moisten the tasty and refreshing effect of spleen, and the effectiveness of have trial test again, viewing and admiring looks good, smell good and taste good, and were of value to able-bodied tealeaves and came out.For this reason, the strong-willed in recent years scientific and technical personnel that carry forward China's tea culture have made unremitting effort for the exploitation innovation of tea kind, develop the tealeaves of multiple brand, different shape, come out one after another as silver-colored hook tea, rose-tee etc., they are enriching market like rain the back spring bamboo, to satisfy consumers in general's health and spiritual needs, carry forward motherland's tea culture.
Summary of the invention
The object of the present invention is to provide the preparation method of the black tea that a kind of technology is simple, processing cost is low.
For solving above technical problem and economic problems, the technical scheme that the present invention takes: a kind of preparation method of black tea, it is a raw material with bright leaf, cool blue or green through selecting, wither, knead, ferment, methods such as oven dry, stalk-sorting, packing are made, and it is characterized in that comprising following method step:
(1) selects bright leaf spreading for cooling on water sieve 0.5-1 hour, touch dark brownish green no hotness to hand.
(2) the bright leaf through step (1) gained evenly is placed on the cool blue or green frame water sieve in the room that withers, and utilizing air-conditioner temperature is 20 ℃, and blade face moisture evaporation to hand is touched the sensation that bright leaf has needle-holding hand, makes the leaf stalk reach soft degree.
(3) put in the kneading machine bucket through the bright leaf of step (2) gained and knead, knead and will press and pine is pressed blocked operation, time tealeaves after 45-90 minutes can be in strip.
(4) be placed on temperature through the tealeaves of step (3) gained and be 25-30 ℃, humidity is that fermentation time is 5-6 hours, and is scarlet until the tealeaves color, do not have herbaceous taste, and aroma is arranged in the bamboo basket of 80-90% fermenting cellar.
(5) placing temperature through the tealeaves of step (4) gained is oven dry in 100 ℃-120 ℃ the dryer, and there is dried, crisp sensation the time in that the tea moisture evaporation is grabbed until tealeaves in hand, and has the fragrant smell of oven dry, can obtain finished product.
(6) through the finished tea of step (5) gained finished tea is poured into stalk pickup machine and remove tea stalk and other foreign material.
(7) will pack behind step (6) tealeaves finished product, tealeaves at first utilizes tealeaves racking machine and vacuum machine to carry out inner wrapping at a packing shop, carries out external packing then between two hired cars, at last vanning.
The present invention compared with prior art, tight thin, the expansion of its profile, the soup look scarlet, the flavour sweetness be the elaboration in the black tea, and preparation method is simple, production cost is low.
Further specify the present invention below in conjunction with embodiment.
Embodiment
(1) select bright leaf to check a dark brownish green bud one leaf or the two leaves and a bud of whether reaching, whether observe bright leaf has the insect bite mouth to guarantee the complete anosis leaf of fresh leaf, guarantee bright leaf free from extraneous odour, bright leaf spreading for cooling on water sieve 0.5-1 hour is touched dark brownish green no hotness (hot gas distributes) to hand.
(2) the bright leaf through step (1) gained evenly is placed on the cool blue or green frame water sieve in the room that withers, and utilizing air-conditioner temperature is 20 ℃, and blade face moisture evaporation to hand is touched the sensation that bright leaf has needle-holding hand, makes the leaf stalk reach soft degree.
(3) put in the kneading machine bucket through the bright leaf of step (2) gained and knead, model difference according to kneading machine is thrown in the bright leaf of equivalent according to specification, knead and to press and pine pressure blocked operation, too light tealeaves bar rope is not tightly tied, it is flat that too heavy tealeaves will become broken change, and time tealeaves after 45-90 minutes can be in strip.
(4) be placed on temperature through the tealeaves of step (3) gained and be 25-30 ℃, humidity is that fermentation time is 5-6 hours, and is scarlet until the tealeaves color, do not have herbaceous taste, and aroma is arranged in the bamboo basket of 80-90% fermenting cellar.
(5) placing temperature through the tealeaves of step (4) gained is oven dry in 100 ℃-120 ℃ the dryer, and there is dried, crisp sensation the time in that the tea moisture evaporation is grabbed until tealeaves in hand, and has the fragrant smell of oven dry, can obtain finished product.
(6) through the finished tea of step (5) gained finished tea is poured into stalk pickup machine and remove tea stalk and other foreign material, also can adopt artificial stalk-sorting.
(7) behind step (6) tealeaves finished product, will pack, tealeaves at first utilizes tealeaves racking machine and vacuum machine to carry out inner wrapping at a packing shop, then two the hired car between carry out external packing after the vanning, guarantee that tealeaves is not got damp again by the influence of peripheral peculiar smell and weather, keeps original fragrance.
At last putting in storage on request through the product that is up to the standards, the warehouse should clean, dry, be as good as smell, must not stack other article, accomplish the six anti-work in warehouse, (fire prevention, protection against the tide, insect protected, protection against rodents, prevent dust, antitheft) also carries out the discrepancy warehouse record in warehouse.
Claims (1)
1. the preparation method of a black tea, it is a raw material with bright leaf, cool blue or green through selecting, wither, knead, ferment, methods such as oven dry, stalk-sorting, packing are made, it is characterized in that comprising following method step: (1) selects bright leaf spreading for cooling on water sieve 0.5-1 hour, touches dark brownish green no hotness to hand; (2) the bright leaf through step (1) gained evenly is placed on the cool blue or green frame water sieve in the room that withers, and utilizing air-conditioner temperature is 20 ℃, and blade face moisture evaporation to hand is touched the sensation that bright leaf has needle-holding hand, makes the leaf stalk reach soft degree; (3) put in the kneading machine bucket through the bright leaf of step (2) gained and knead, knead and will press and pine is pressed blocked operation, time tealeaves after 45-90 minutes can be in strip; (4) be placed on temperature through the tealeaves of step (3) gained and be 25-30 ℃, humidity is that fermentation time is 5-6 hours, and is scarlet until the tealeaves color, do not have herbaceous taste, and aroma is arranged in the bamboo basket of 80-90% fermenting cellar; (5) placing temperature through the tealeaves of step (4) gained is oven dry in 100 ℃-120 ℃ the dryer, and there is dried, crisp sensation the time in that the tea moisture evaporation is grabbed until tealeaves in hand, and has the fragrant smell of oven dry, can obtain finished product; (6) through the finished tea of step (5) gained finished tea is poured into stalk pickup machine and remove tea stalk and other foreign material; (7) will pack behind step (6) tealeaves finished product, tealeaves at first utilizes tealeaves racking machine and vacuum machine to carry out inner wrapping at a packing shop, carries out external packing then between two hired cars, at last vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110173239 CN102210359A (en) | 2011-06-25 | 2011-06-25 | Method for making black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110173239 CN102210359A (en) | 2011-06-25 | 2011-06-25 | Method for making black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102210359A true CN102210359A (en) | 2011-10-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110173239 Pending CN102210359A (en) | 2011-06-25 | 2011-06-25 | Method for making black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102210359A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687769A (en) * | 2012-06-18 | 2012-09-26 | 安徽省祁门县祁红茶业有限公司 | Primary making process of black tea |
| CN103621690A (en) * | 2013-11-12 | 2014-03-12 | 苏州市邓尉茶叶有限责任公司 | Production method of cup black tea |
| CN103652168A (en) * | 2013-11-25 | 2014-03-26 | 三穗县宏远农业开发有限责任公司 | Preparation method of polygonum multiflorum black tea |
| CN105394217A (en) * | 2015-11-29 | 2016-03-16 | 贵州省雷山县满天星茶业科技发展有限公司 | Processing technology of black tea |
| CN106172930A (en) * | 2016-08-23 | 2016-12-07 | 云南滇红集团股份有限公司 | The manufacture method of honey peach odor type gold bud black tea and honey peach odor type gold bud black tea thereof |
| CN106615274A (en) * | 2016-12-07 | 2017-05-10 | 班蔚征 | Processing method of black tea |
| CN108402242A (en) * | 2018-04-27 | 2018-08-17 | 贵州省生物研究所 | A kind of processing method of Hawk tea black tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271529A (en) * | 2000-05-16 | 2000-11-01 | 李金弟 | Process for preparing black tea |
| CN101161086A (en) * | 2007-08-19 | 2008-04-16 | 林柏胜 | Happy black tea manufacturing method |
| CN101455247A (en) * | 2008-11-07 | 2009-06-17 | 安徽省祁门红茶发展有限公司 | Processing technique of Qihong Huang tea |
| CN101779717A (en) * | 2010-03-24 | 2010-07-21 | 李青峰 | Method for preparing asparagus black tea by fermentation |
-
2011
- 2011-06-25 CN CN 201110173239 patent/CN102210359A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271529A (en) * | 2000-05-16 | 2000-11-01 | 李金弟 | Process for preparing black tea |
| CN101161086A (en) * | 2007-08-19 | 2008-04-16 | 林柏胜 | Happy black tea manufacturing method |
| CN101455247A (en) * | 2008-11-07 | 2009-06-17 | 安徽省祁门红茶发展有限公司 | Processing technique of Qihong Huang tea |
| CN101779717A (en) * | 2010-03-24 | 2010-07-21 | 李青峰 | Method for preparing asparagus black tea by fermentation |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687769A (en) * | 2012-06-18 | 2012-09-26 | 安徽省祁门县祁红茶业有限公司 | Primary making process of black tea |
| CN103621690A (en) * | 2013-11-12 | 2014-03-12 | 苏州市邓尉茶叶有限责任公司 | Production method of cup black tea |
| CN103652168A (en) * | 2013-11-25 | 2014-03-26 | 三穗县宏远农业开发有限责任公司 | Preparation method of polygonum multiflorum black tea |
| CN105394217A (en) * | 2015-11-29 | 2016-03-16 | 贵州省雷山县满天星茶业科技发展有限公司 | Processing technology of black tea |
| CN106172930A (en) * | 2016-08-23 | 2016-12-07 | 云南滇红集团股份有限公司 | The manufacture method of honey peach odor type gold bud black tea and honey peach odor type gold bud black tea thereof |
| CN106615274A (en) * | 2016-12-07 | 2017-05-10 | 班蔚征 | Processing method of black tea |
| CN108402242A (en) * | 2018-04-27 | 2018-08-17 | 贵州省生物研究所 | A kind of processing method of Hawk tea black tea |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111012 |