CN103907705B - A kind of production method of black tea - Google Patents
A kind of production method of black tea Download PDFInfo
- Publication number
- CN103907705B CN103907705B CN201410122534.1A CN201410122534A CN103907705B CN 103907705 B CN103907705 B CN 103907705B CN 201410122534 A CN201410122534 A CN 201410122534A CN 103907705 B CN103907705 B CN 103907705B
- Authority
- CN
- China
- Prior art keywords
- black tea
- tea
- temperature
- production method
- steam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 244000269722 Thea sinensis Species 0.000 claims description 96
- 235000006468 Thea sinensis Nutrition 0.000 claims description 62
- 235000020279 black tea Nutrition 0.000 claims description 62
- 235000013616 tea Nutrition 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000000463 material Substances 0.000 claims description 23
- 230000032683 aging Effects 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 6
- 239000002023 wood Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000009569 green tea Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000008118 thearubigins Nutrition 0.000 description 3
- 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 2
- 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 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000014620 theaflavin Nutrition 0.000 description 2
- 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 2
- 229940026509 theaflavin Drugs 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000002752 melanocyte Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of production method of black tea, by being raw material with black tea, comprising and adding water, wet heap, dry, steam, press and cause type and coolly put ageing six procedure.The invention has the beneficial effects as follows: be raw material by the production method of a kind of black tea of the present invention with black tea, conventional method more in the past, expand the source of raw material, saving complete operation and complete time required energy consumption, reduce wet heap time and digestion time thus taking of place and overstocking of fund can be reduced, and directly drinking the wool fabric just having black tea " red, dense, old, alcohol " unique.
Description
Technical field
The present invention relates to Tea Processing technical field, being specifically related to a kind of take congou tea as the method that Raw material processing produces black tea.
Background technology
One of large teas of Hei Chashi China six, output accounts for about 1/10th of national tealeaves total output.The raw material of the black tea of existing making is mainly: a part adopts fresh tea leaf to be raw material, first makes green tea for subsequent use; Another part then adopts green tea finished product raw material.According to the preparation method of black tea, i.e. green tea → wet heap → high temperature steaming → pressure causes type → drying → cool to put ageing.Existing scientific achievement shows: wet heap is the operation forming black tea quality key: by wet heap, and series change occurs raw tea material internal substance, as the conversion of Tea Polyphenols under wet, heat condition; Enzymatic oxidation is carried out under the effect of residual activity enzyme; The differentiation etc. of the anaerobe effect under anaerobic environment condition.In above-mentioned series reaction, in tealeaves, main component content Tea Polyphenols autoxidation, generates active ingredient theaflavin, thearubigin, the theabrownin of black tea; I.e. Tea Polyphenols → theaflavin → thearubigin → theabrownin.Generally at 45-70 days etc. the one-tenth making black tea was not sampled tea and also through the longer digestion time that hangs, at least through the half a year above time, will will could be formed the black tea quality style that " red, dense, old, alcohol " is unique wet heap time of prior art.Thus prior art has lower column defects: 1, the prior art operation that completes needs certain energy consumption; 2, the prior art wet heap time is long, generally needs 45-70 days, and the cost of occupied ground and artificial turning is high; What the black tea that 3, prior art is produced needed at least half a year hangs ageing, and could form the black tea quality style of " red, dense, old, alcohol " uniqueness, the cost of place and fund is high.
Summary of the invention
The object of this invention is to provide a kind of is the method that Raw material processing produces black tea with black tea, not only reduces production cost, improve black tea quality and economic benefit, and technological applicability is strong.
For solving the problems of the technologies described above, the invention provides a kind of production method of black tea, the method, using black tea as raw material, specifically comprises the following steps:
(1) add water: water and black tea are mixed into the tea material that water content is 25 ~ 30wt%;
(2) wet heap: the tea material after step (1) being added water carries out pile-fermentation 10 ~ 20 days under the environment of constant temperature and humidity, carries out turning when wet stack temperature is more than or equal to 50 DEG C;
(3) dry: the tea material after step (2) wet heap is spread to dry on wood based panel face to water content and be less than or equal to the black tea of 15wt%;
(4) steam: the black tea high-temperature steam after step (3) being dried steams thoroughly;
(5) pressure causes type: black tea mould step (4) steamed is built molded;
(6) coolly ageing is put: step (5) pressure caused the black tea of type to carry out coolly putting ageing 20 ~ 30 days.
The invention has the beneficial effects as follows: 1. use black tea can expand the source of raw material for raw material, save the energy consumption of producing when green tea completes; 2. more present technology decreases the time of wet heap, and because the component content in black tea is comparatively close to black tea, wet heap plays development, consolidates the effect of black tea quality, therefore the time shorten of wet heap, only needs 10 ~ 20 days; 3. improve black tea market adaptability to changes; 4. the one-tenth that the inventive method is made is sampled tea, and digestion time is shorter, and product quality can reach the unique wool fabric of traditional black tea " red, dense, old, alcohol ", can reduce taking of place and overstocking of fund.
On the basis of technique scheme, the present invention can also do following improvement.
Further technical scheme is, described step (2) wet heap is that environment temperature is 40 ~ 50 DEG C and ambient humidity is the constant-temperature constant-humidity environment of 80 ~ 90%rh.
The beneficial effect of above-mentioned further scheme is adopted to be due in the production method of black tea, wet heap is the operation forming product quality most critical, in this operation, Tea Polyphenols in tealeaves is under the conditions such as damp and hot, anoxic, there occurs chemical reaction, make Tea Polyphenols become thearubigin, tea melanocyte, and form the peculiar quality of black tea gradually, thus the control of environment temperature, wet heap humidity and wet stack temperature better can ensure the peculiar flavour of black tea finished product accurately.
Further technical scheme is, the high-temperature steam that described step (4) steams is be more than or equal to the steam of 100 DEG C.
Adopt the beneficial effect of above-mentioned further scheme to be guarantee to steam tea material in process can be steamed soft completely, thus so that tea material pressure cause type.
Further technical scheme is, it is 10 ~ 20 minutes that described step (4) steams the time that middle high-temperature steam steams.
Accompanying drawing explanation
Fig. 1 is the production method techniqueflow chart of a kind of black tea of the present invention.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with accompanying drawing, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A production method for black tea as shown in Figure 1, the method, using black tea as raw material, specifically comprises the following steps:
(1) add water: water and black tea are mixed into the tea material that water content is 25 ~ 30wt%;
(2) wet heap: the tea material after step (1) being added water carries out pile-fermentation 10 ~ 20 days in (wet heap refer to tea stockpile gather together the process of carrying out fermenting) under the environment of constant temperature and humidity, carries out turning (turning is heaped after referring to and being stirred by the tea material of heap more on the spot again) when wet stack temperature (wet stack temperature refers to the temperature that tea stockpile gathers together when fermenting) is more than or equal to 50 DEG C;
(3) dry: the tea material after step (2) wet heap is spread to dry on wood based panel face to water content and be less than or equal to the black tea of 15wt%;
(4) steam: the black tea high-temperature steam after step (2) being dried steams thoroughly (steam thoroughly refer to steamed by tea material high temperature very soft);
(5) pressure causes type: black tea mould step (4) steamed is built molded;
(6) coolly ageing is put: step (5) pressure caused the black tea of type to carry out coolly putting ageing black tea finished product within 20 ~ 30 days, can being become.
Wherein, described step (2) wet heap is that environment temperature is 40 ~ 50 DEG C and ambient humidity (relative humidity of environment) is 80 ~ 90%rh(rh:Relative humidity, namely refers to relative humidity: the percent value being hydrometeor density in unit volume air contained by reality and synthermal lower saturation water air tightness) constant-temperature constant-humidity environment.
The high-temperature steam that described step (4) steams is be more than or equal to the steam of 100 DEG C.
It is 10 ~ 20 minutes that described step (4) steams the time that middle high-temperature steam steams.
Embodiment 1
(1) add water: water and black tea are mixed into the tea material that water content is 25wt%;
(2) wet heap: the tea material after step (1) being added water is 45 DEG C and ambient humidity carries out pile-fermentation 10 days under being the environment of the constant temperature and humidity of 85%rh in environment temperature, carries out turning when wet stack temperature equals 50 DEG C;
(3) dry: the tea material after step (2) wet heap is spread to dry on wood based panel face to water content be the black tea of 15wt%;
(4) steam: the high-temperature steam of 100 DEG C of the black tea after step (3) being dried steams 20 minutes;
(5) pressure causes type: black tea mould step (4) steamed is built molded;
(6) coolly ageing is put: step (5) pressure caused the black tea of type to carry out coolly putting 25 days.
Embodiment 2
(1) add water: water and black tea are mixed into the tea material that water content is 27wt%;
(2) wet heap: the tea material after step (1) being added water is 40 DEG C and ambient humidity carries out pile-fermentation 15 days under being the environment of the constant temperature and humidity of 80%rh in environment temperature, carries out turning when wet stack temperature equals 50 DEG C;
(3) dry: the tea material after step (2) wet heap is spread to dry on wood based panel face to water content be the black tea of 13wt%;
(4) steam: the high-temperature steam of 110 DEG C of the black tea after step (3) being dried steams 15 minutes;
(5) pressure causes type: black tea mould step (4) steamed is built molded;
(6) coolly ageing is put: step (5) pressure caused the black tea of type to carry out coolly putting 20 days.
Embodiment 3
(1) add water: water and black tea are mixed into the tea material that water content is 30wt%;
(2) wet heap: the tea material after step (1) being added water is 50 DEG C and ambient humidity carries out pile-fermentation 20 days under being the environment of the constant temperature and humidity of 90%rh in environment temperature, carries out turning when wet stack temperature equals 50 DEG C;
(3) dry: the tea material after step (2) wet heap is spread to dry on wood based panel face to water content be the black tea of 10wt%;
(4) steam: the high-temperature steam of 120 DEG C of the black tea after step (3) being dried steams 10 minutes;
(5) pressure causes type: black tea mould step (4) steamed is built molded;
(6) coolly ageing is put: step (5) pressure caused the black tea of type to carry out coolly putting 30 days.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a production method for black tea, specifically comprises the following steps:
(1) add water: water and black tea are mixed into the tea material that water content is 25 ~ 30wt%;
(2) wet heap: the tea material after step (1) being added water carries out pile-fermentation 10 ~ 20 days under the environment of constant temperature and humidity, carries out turning when wet stack temperature is more than or equal to 50 DEG C;
(3) dry: the tea material after step (2) wet heap is spread to dry on wood based panel face to water content and be less than or equal to the black tea of 15wt%;
(4) steam: the black tea high-temperature steam after step (3) being dried steams thoroughly;
(5) pressure causes type: black tea mould step (4) steamed is built molded;
(6) coolly ageing is put: step (5) pressure caused the black tea of type to carry out coolly putting 20 ~ 30 days.
2. the production method of a kind of black tea according to claim 1, is characterized in that, described step (2) wet heap is that environment temperature is 40 ~ 50 DEG C and ambient humidity is the constant-temperature constant-humidity environment of 80 ~ 90%rh.
3. a kind of production method of black tea according to claim 1 or 2, is characterized in that, the high-temperature steam that described step (4) steams is be more than or equal to the steam of 100 DEG C.
4. a kind of production method of black tea according to claim 1 or 2, is characterized in that, it is 10 ~ 20 minutes that described step (4) steams the time that middle high-temperature steam steams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410122534.1A CN103907705B (en) | 2014-03-28 | 2014-03-28 | A kind of production method of black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410122534.1A CN103907705B (en) | 2014-03-28 | 2014-03-28 | A kind of production method of black tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103907705A CN103907705A (en) | 2014-07-09 |
| CN103907705B true CN103907705B (en) | 2015-09-02 |
Family
ID=51033977
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410122534.1A Active CN103907705B (en) | 2014-03-28 | 2014-03-28 | A kind of production method of black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103907705B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920653A (en) * | 2015-05-26 | 2015-09-23 | 广西金花茶业有限公司 | Production method of lightly fermented fu black brick tea |
| CN104920680B (en) * | 2015-05-26 | 2018-06-26 | 广西金花茶业有限公司 | Production method of slightly fermented red brick tea |
| CN105410216A (en) * | 2015-12-09 | 2016-03-23 | 林志宾 | Dark tea bag preparation method |
| CN108850305A (en) * | 2018-08-27 | 2018-11-23 | 郝连奇 | A kind of Pu'er tea processing technology reducing Summer-autumn tea bitterness degree |
| CN109042975A (en) * | 2018-08-28 | 2018-12-21 | 四川省农业科学院茶叶研究所 | A kind of fermented tea and its preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073344A (en) * | 2007-06-19 | 2007-11-21 | 冯磊 | Post-fermentation of tea |
| CN102940055A (en) * | 2012-11-21 | 2013-02-27 | 广西壮族自治区梧州茶厂 | Liupao tea manufacturing process |
| CN103202356A (en) * | 2013-04-15 | 2013-07-17 | 广西梧州茂圣茶业有限公司 | Technology and device for making Liupu tea |
| CN103564072A (en) * | 2013-11-20 | 2014-02-12 | 广西罗城新科双全有机食品有限公司 | Processing method of black tea |
-
2014
- 2014-03-28 CN CN201410122534.1A patent/CN103907705B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073344A (en) * | 2007-06-19 | 2007-11-21 | 冯磊 | Post-fermentation of tea |
| CN102940055A (en) * | 2012-11-21 | 2013-02-27 | 广西壮族自治区梧州茶厂 | Liupao tea manufacturing process |
| CN103202356A (en) * | 2013-04-15 | 2013-07-17 | 广西梧州茂圣茶业有限公司 | Technology and device for making Liupu tea |
| CN103564072A (en) * | 2013-11-20 | 2014-02-12 | 广西罗城新科双全有机食品有限公司 | Processing method of black tea |
Non-Patent Citations (1)
| Title |
|---|
| 龙厚兴.茶叶初精制技术.《茶叶初精制技术》.北京:中国农业出版社,1994,(第1版),第151页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103907705A (en) | 2014-07-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907705B (en) | A kind of production method of black tea | |
| CN104336197B (en) | Method for preparing black poria cocos tea | |
| CN103053724B (en) | Black tea production process | |
| CN105053962A (en) | A brewing process of soy sauce | |
| CN103960379B (en) | The preparation method of black tea and black tea brick tea | |
| CN104585381A (en) | Preparation process of light fermentation of green brick tea | |
| CN104430995A (en) | Processing method of Congou black tea | |
| CN103621768A (en) | Method for producing soybean peptide protein feed by using puffing fermentation process | |
| CN103740575B (en) | Preparation method for virgin pulp aromatic vinegar | |
| CN103621697B (en) | A kind of manufacture method of black tea | |
| CN104472751A (en) | Fast fermentation process for Liupao tea | |
| CN105124036A (en) | Preparation method of Liubao tea with jasmine fragrance | |
| CN101664160A (en) | Method for manufacturing sweet soybean paste | |
| CN106212741A (en) | A kind of processing technique of black tea | |
| CN103756918B (en) | The propagation method of bacteria produced proteinase kind and improve the method for amino-acid nitrogen in vinegar | |
| CN101664083A (en) | Preparation method of semi-fermented tea | |
| CN104522204A (en) | Areca catechu fragrance Liupao tea and preparation method thereof | |
| CN103404636A (en) | Black tea internal heat oxygenation fermentation method | |
| CN105062845A (en) | Spirulina white spirit and preparation method thereof | |
| CN105255654A (en) | Semen euryales wine and making method thereof | |
| CN104336198A (en) | Heat fermentation technology of black Fu tea | |
| CN107258967A (en) | A kind of method of exogenous biology enzyme composite bacteria fermentation of pu'er tea | |
| CN203969085U (en) | A kind of black tea brick tea | |
| CN105985873A (en) | Pine cone-cherokee rose fruit yellow rice wine and brewing method thereof | |
| CN105166148A (en) | Processing process of black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |