CN106578198A - Production method of black tea - Google Patents
Production method of black tea Download PDFInfo
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- CN106578198A CN106578198A CN201611143795.7A CN201611143795A CN106578198A CN 106578198 A CN106578198 A CN 106578198A CN 201611143795 A CN201611143795 A CN 201611143795A CN 106578198 A CN106578198 A CN 106578198A
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- Prior art keywords
- rocking
- black tea
- temperature
- wither
- leaves
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 94
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 69
- 235000020279 black tea Nutrition 0.000 title claims abstract description 68
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000013616 tea Nutrition 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 21
- 238000003892 spreading Methods 0.000 claims abstract description 7
- 230000007480 spreading Effects 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims description 36
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 238000003306 harvesting Methods 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000011017 operating method Methods 0.000 claims description 4
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 2
- 210000004243 sweat Anatomy 0.000 claims description 2
- 238000001035 drying Methods 0.000 abstract 3
- 238000005096 rolling process Methods 0.000 abstract 2
- 238000004904 shortening Methods 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 235000019713 millet Nutrition 0.000 description 5
- 238000003287 bathing Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 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 3
- 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 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 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 3
- 235000014620 theaflavin Nutrition 0.000 description 3
- 229940026509 theaflavin Drugs 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 241001597008 Nomeidae Species 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000005587 bubbling Effects 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- IQFVPQOLBLOTPF-HKXUKFGYSA-L congo red Chemical compound [Na+].[Na+].C1=CC=CC2=C(N)C(/N=N/C3=CC=C(C=C3)C3=CC=C(C=C3)/N=N/C3=C(C4=CC=CC=C4C(=C3)S([O-])(=O)=O)N)=CC(S([O-])(=O)=O)=C21 IQFVPQOLBLOTPF-HKXUKFGYSA-L 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000007586 terpenes Nutrition 0.000 description 2
- 150000003505 terpenes Chemical class 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a production method of black tea. The method comprises the following steps: 1, withering in the sun: airing picked fresh leaves until the water content of the fresh leaves is 85-90%; 2, withering and rocking: placing the withered leaves in a rocking machine, rocking the leaves, withering the rocked leaves at 40-50 DEG C for 120-180 min, and repeating withering and rocking 4-5 times; 3, rolling: rolling the withered leaves in a light-heavy-light mode for 60 min; 4, fermenting: fermenting the rolled leaves for 3-4 h; 5, drying: carrying out primary drying on the fermented leaves at 100-110 DEG C until the water content is 60%, spreading the primary dried leaves at room temperature for 40 min, placing the leaves in a tea stir-frying container, and stir-frying the leaves at 85-90 DEG C until the water content is 10%; and 6, carrying out low-temperature slow drying until the leaves are dry enough. The production method of the black tea has the advantages of excellent quality of the produced black tea, great shortening of the production time, and increase of the production efficiency.
Description
Technical field
The application is related to Folium Camelliae sinensis preparation field, and in particular to a kind of preparation method of black tea.
Background technology
Black tea is gained the name because millet paste and leaf background color after its dry tea is brewed take on a red color.It is with suitable Camellia sinensis Xin Yaye as original
Material, Jing such as withers, kneads (cut), fermenting, being dried at the tea that series of process process is refined.It is the important of system at the beginning of black tea to wither
Technique, black tea is referred to as " black tea " when just processed.Black tea there occurs in process the change centered on tea polyphenols enzymatic oxidation
Learn reaction, the chemical composition change in fresh leaf is larger, tea polyphenols reduce more than 90%, generate theaflavin, thearubigins etc. it is new into
Point.Aroma substance increase more obvious than fresh leaf.So black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.
Because the preparation process of black tea is more, and often walk that the used time is longer, therefore black tea makes tea by fresh leaf in prior art
2-3 days are needed the finished products such as bar more, or even the longer time, it is well known that, the plucking time of the harvesting blade of Folium Camelliae sinensis is determined
The quality of Folium Camelliae sinensis, therefore reduce the used time of tea making process and black tea quality made by guarantee, it will Producer is made in dog-eat-dog
Black tea market, strive for more plucking the time of high-quality fresh leaf, save labour cost, increase produce this market competition
Power.
The content of the invention
The subject matter that the application is solved is to provide a kind of preparation method of black tea, to solve to reduce black tea preparation time
The technical problem of the quality of black tea ensure simultaneously made by.
In order to solve above-mentioned technical problem, the invention discloses a kind of preparation method of black tea, comprises the steps of：
Dry in sun：
To spread under the fresh leaf of harvesting indoors natural temperature, spread 60-120min, it is 85%- to dry in the air to fresh leaf water content
90%；Spread thickness 2.5-3cm to be advisable.
Wither and rocking of green leaf：
The blade that dry in sun is obtained is put in vibration machine, severe rocking of green leaf；Wither 120-180min at a temperature of 40-50 DEG C, in
Degree rocking of green leaf；Wither 120-180min at a temperature of 40-50 DEG C, moderate rocking of green leaf；Wither 120-180min at a temperature of 40-50 DEG C, moderate
Rocking of green leaf；Wither 120-180min at a temperature of 40-50 DEG C, slight rocking of green leaf；Wither 120-180min at a temperature of 40-50 DEG C；Can increase
Plus 1-2 moderate rocking of green leaf with wither, but wither and used time overall length is less than 15h the step of rocking of green leaf.
Knead：
The blade that obtains of withering kneads 60min by the way of " light-weight-light "；
Fermentation：
Blade after kneading is fermented 3-4h in the environment of temperature 20-26 DEG C, relative humidity 95%；
It is dried：
Blade after fermentation is just dried at 100-110 DEG C, it is 60% to be dried to water content, is placed in after room temperature spreading for cooling 40min
In tea frying container, the fried dry at a temperature of 85-90 DEG C, until water content is 10%；It is dry that low temperature is dried to slowly foot.
Can wither and the step of rocking of green leaf before increase the blade ultrasound 2-7min by dry in sun the step of, according to fresh leaf amount and
Ultrasonic device reasonable selection ultrasonic time.
Preferably, the process of withering adopts ultra-vioket radiation, and time of ultraviolet irradiation is 3-5h.
Preferably, the temperature kneaded is 20-24 DEG C, and relative humidity is 85%-90%.
Preferably, the slight rocking of green leaf turns to shake 40-50, every to turn duration 3s；Moderate rocking of green leaf turns to shake 80-100, every when turning
Long 3s；Severe rocking of green leaf turns to shake 150-160, every to turn duration 3s.
Preferably, the sweat need to be stirred 2-3 time, and oxygen 10-15min is led to after stirring every time.
Preferably, the oxygen-supply speed 4-5L/min of the operating procedure of the logical oxygen.
Compared with prior art, the preparation method of black tea of the present invention, has reached following effect：
1) operating procedure of the preparation method of the black tea that the present invention is provided is simple, when substantially reducing the preparation of black tea manufacture
Between；
2) black tea prepared by the preparation method of the black tea that the present invention is provided, best in quality, and physicochemical property is preferable, beneficial to market
Promote；
3) black tea prepared by the preparation method of the black tea that the present invention is provided, Ke Yiman wide in range to water for infusion of tea prescription
The various crowd demands of foot；
4) black tea prepared by the preparation method of the black tea that the present invention is provided, tea bar is closely smooth, and color and luster is excellent, the tea for bubbling out
Sweet perfumes are diffused all around for soup, beneficial to warming the stomach, is adapted to people's health preserving, strong body.
Specific embodiment
As in description and claim some vocabulary used in censuring special component.Those skilled in the art should
It is understood that those skilled in the art may call same composition with different nouns.This specification and claims are not
It is used as distinguishing composition with the difference of title, but the difference with composition functionally is used as the criterion distinguished.Such as in the whole text
The "comprising" of description and claim mentioned in is an open language, therefore should be construed to " include but be not limited to ".
" substantially " refer in receivable range of error, those skilled in the art can solve the technology in the range of certain error
Problem, basically reaches the technique effect.Description subsequent descriptions are to implement the better embodiment of the application, so description
It is for the purpose of the rule for illustrating the application, to be not limited to scope of the present application.The protection domain of the application ought be regarded
Claims the person of defining be defined.
Embodiment 1
The present embodiment 1 provides a kind of preparation method of black tea, comprises the steps of：
Dry in sun：
To spread under fresh leaf 10.00kg of harvesting indoors natural temperature, spread 60-120min, dry in the air to fresh leaf water content
For 85%-90%；23 DEG C of indoor temperature, spreads fresh leaf thickness about 2.5cm, and after spreading 102min, blade gross weight is 8.95kg.
Wither and rocking of green leaf：
The 8.95kg blades that dry in sun is obtained are put in vibration machine, severe rocking of green leaf (150 turns of rocking-turn, every to turn 3s)；40-50℃
At a temperature of wither 180min, moderate rocking of green leaf (100 turns of rocking-turn, every to turn 3s)；Wither 180min at a temperature of 40-50 DEG C, moderate rocking of green leaf
(100 turns of rocking-turn, every to turn 3s)；Wither 180min at a temperature of 40-50 DEG C, moderate rocking of green leaf (100 turns of rocking-turn, every to turn 3s)；40-50℃
At a temperature of wither 180min, slight rocking of green leaf (50 turns of rocking-turn, every to turn 3s)；Wither 150min at a temperature of 40-50 DEG C.Above-mentioned steps are withered
Wither to be respectively positioned in withering trough and wither, the blade gross weight after being withered is 6.52kg.
Knead：
The blade that obtains of withering is kneaded, and by the way of " light-weight-light " 60min is kneaded；Knead percentage of damage to be about
80%.
Fermentation：
By the blade after kneading in warm 20-26 DEG C, ferment 4h in the environment of relative humidity 95%；
It is dried：
Blade after fermentation is just dried at 100-110 DEG C, it is 60% to be dried to water content, is placed in after room temperature spreading for cooling 40min
In tea frying container, the fried dry at a temperature of 85-90 DEG C, until water content is 10%；It is dry that low temperature is dried to slowly foot.
Black tea of the weight for 1.12kg is obtained altogether.The black tea of acquisition, closely, color and luster Wu Run is slightly yellow red for tea bar, with compared with
Strong flowers and fruits fragrance.Take appropriate bathing, millet paste is ruddy, limpid, with strong fragrance.
The method for preparing black tea that the present embodiment is provided, it is simple to operate, will wither and be combined into a step with rocking of green leaf step, contract significantly
It is short to wither the time taken with rocking of green leaf, so that the preparation time of black tea is greatly shortened, production efficiency is improve, with very high
Practical value, there is long-range meaning for black tea market is fought for.
Embodiment 2
The present embodiment 2 provides a kind of preparation method of black tea, comprises the steps of：
Dry in sun：
Fresh leaf 10.00kg of harvesting is spread into about 100min in room temperature to spread at a temperature of 25 DEG C, fresh leaf thickness is spread
About 2.5cm.Leaf water content adopts GB/T8304-2002《Tea determination of water》Method determine.Dry in the air to fresh leaf water content and be
Till 85%-90%.
Wither and rocking of green leaf：
The 8.95kg blades that dry in sun is obtained are put in vibration machine, severe rocking of green leaf (150 turns of rocking-turn, every to turn 3s)；40-50℃
At a temperature of wither 180min, moderate rocking of green leaf (100 turns of rocking-turn, every to turn 3s)；Wither 180min at a temperature of 40-50 DEG C, moderate rocking of green leaf
(100 turns of rocking-turn, every to turn 3s)；Wither 180min at a temperature of 40-50 DEG C, moderate rocking of green leaf (100 turns of rocking-turn, every to turn 3s)；40-50℃
At a temperature of wither 180min, slight rocking of green leaf (50 turns of rocking-turn, every to turn 3s)；Wither 150min at a temperature of 40-50 DEG C.Above-mentioned steps are withered
Wither to be respectively positioned in withering trough and wither, and ultraviolet light 30-50min when withering every time.Determine leaf water, it is ensured that wither with
The water content of rocking of green leaf rear blade is about 60%.Moisture determination adopts GB/T8304-2002《Tea determination of water》Method determine.
Knead：
The blade that obtains of withering is kneaded, and by the way of " light-weight-light " 60min is kneaded；Knead percentage of damage to be about
80%.
Fermentation：
By the blade after kneading in temperature 20 DEG C, ferment 4h in the environment of relative humidity 95%；Need during the fermentation to stir
Folium Camelliae sinensis 2-3 time, stir every time after Folium Camelliae sinensis, lead to oxygen 15min, and oxygen-supply speed is 4L/min.
It is dried：
Blade after fermentation is just dried at 100-110 DEG C, it is 60% to be dried to water content, is placed in after room temperature spreading for cooling 40min
In tea frying container, the fried dry at a temperature of 85-90 DEG C, until water content is 10%；It is dry that low temperature is dried to slowly foot.Ensure dried tea
The water content of leaf is 3% or so, and water content adopts GB/T8304-2002《Tea determination of water》Method determine.Obtain altogether
1.08kg black tea.
It is closely smooth that the preparation method of the black tea described in this enforcement 2 is obtained black tea tea bar, color and luster Wu Run, slightly in dark red, slightly
Band is golden, with flowers and fruits fragrance.Take that obtained black tea is bathing, millet paste is ruddy, clear.Detection tea chemistry composition, than tradition
Black tea theaflavin, congo red cellulose content are slightly higher obtained in method, and terpenes analog derivative and aromatic derivant slightly increase, solvable in addition
Property sugar and protein also have increase.The content of caffeine is basicly stable.
The preparation method of the black tea described in the present embodiment 2 is simple to operate, substantially reduces the preparation time of black tea, and obtains
The black tea pear flower good properties for arriving.With good market popularization value.
Embodiment 3
The present embodiment 3 provides a kind of preparation method of black tea, comprises the steps of：
Dry in sun：
Fresh leaf 10.00kg of harvesting is spread into about 100min in room temperature to spread at a temperature of 25 DEG C, fresh leaf thickness is spread
About 2.5cm.Leaf water content adopts GB/T8304-2002《Tea determination of water》Method determine.Dry in the air to fresh leaf water content and be
Till 85%-90%.
Wither and rocking of green leaf：
The 8.95kg blades ultrasound 5min that dry in sun is obtained, in being put into vibration machine, severe rocking of green leaf (150 turns of rocking-turn, per turn
3s)；Wither 180min at a temperature of 40-50 DEG C, moderate rocking of green leaf (100 turns of rocking-turn, every to turn 3s)；Wither at a temperature of 40-50 DEG C
180min, moderate rocking of green leaf (100 turns of rocking-turn, every to turn 3s)；Wither 180min at a temperature of 40-50 DEG C, moderate rocking of green leaf (100 turns of rocking-turn,
It is every to turn 3s)；Wither 180min at a temperature of 40-50 DEG C, slight rocking of green leaf (50 turns of rocking-turn, every to turn 3s)；Wither at a temperature of 40-50 DEG C
150min.Above-mentioned steps are withered to be respectively positioned in withering trough and are withered.Determine leaf water, it is ensured that wither aqueous with rocking of green leaf rear blade
Amount about 60%.Moisture determination adopts GB/T8304-2002《Tea determination of water》Method determine.
Knead：
The blade that obtains of withering is kneaded, and by the way of " light-weight-light " 60min is kneaded；Knead percentage of damage to be about
80%.
Fermentation：
By the blade after kneading in temperature 20 DEG C, ferment 4h in the environment of relative humidity 95%；Need during the fermentation to stir
Folium Camelliae sinensis 2-3 time, stir every time after Folium Camelliae sinensis, lead to oxygen 10min, and oxygen-supply speed is 5L/min.
It is dried：
Blade after fermentation is just dried at 100-110 DEG C, it is 60% to be dried to water content, is placed in after room temperature spreading for cooling 40min
In tea frying container, the fried dry at a temperature of 85-90 DEG C, until water content is 10%；It is dry that low temperature is dried to slowly foot.Ensure dried tea
The water content of leaf is 3% or so, and water content adopts GB/T8304-2002《Tea determination of water》Method determine.Obtain altogether
1.10kg black tea.
It is closely smooth that the preparation method of the black tea described in this enforcement 3 is obtained black tea tea bar, color and luster Wu Run, slightly in dark red, slightly
Band is golden, with flowers and fruits fragrance.Take that obtained black tea is bathing, millet paste is ruddy, clear.Detection tea chemistry composition, than tradition
Black tea theaflavin, congo red cellulose content are slightly higher obtained in method, and terpenes analog derivative and aromatic derivant slightly increase, solvable in addition
Property sugar and protein substantially increase.The content of caffeine is basicly stable.The present embodiment gained black tea is easier to bubble out ruddy millet paste,
It is relatively low to water quality requirement, but bathing number of times slightly subtracts.
The preparation method of the black tea described in the present embodiment 3 is simple to operate, substantially reduces the preparation time of black tea, and obtains
The black tea pear flower good properties for arriving.Folium Camelliae sinensis are relatively low to water quality requirement, can meet more general populations, with good market
Promotional value.
Compared with prior art, the preparation method of the black tea described in above-described embodiment, has reached following effect：
1) operating procedure of the preparation method of the black tea of above-described embodiment is simple, when substantially reducing the preparation of black tea manufacture
Between；
2) black tea prepared by the preparation method of the black tea of above-described embodiment, best in quality, and physicochemical property is preferable, beneficial to market
Promote；
3) black tea prepared by the preparation method of the black tea of above-described embodiment, Ke Yiman wide in range to water for infusion of tea prescription
The various crowd demands of foot；
4) black tea prepared by the preparation method of the black tea of above-described embodiment, tea bar is closely smooth, and color and luster is excellent, the tea for bubbling out
Sweet perfumes are diffused all around for soup, beneficial to warming the stomach, is adapted to people's health preserving, strong body.
Because method part has been described in detail to the embodiment of the present application, the method to being related in embodiment here
Expansion description with product corresponding part is omitted, and is repeated no more.For the description of product particular content refers to embodiment of the method
Content, no longer specifically limit here.
Described above illustrates and describes some preferred embodiments of the application, but as previously mentioned, it should be understood that the application
Be not limited to form disclosed herein, be not to be taken as the exclusion to other embodiment, and can be used for various other combinations,
Modification and environment, and can be in application contemplated scope described herein, by above-mentioned teaching or the technology or knowledge of association area
It is modified.And change that those skilled in the art are carried out and change be without departing from spirit and scope, then all should be in this Shen
Please be in the protection domain of claims.
Claims (7)
1. a kind of preparation method of black tea, it is characterised in that comprise the steps of：
Dry in sun：
To spread under the fresh leaf of harvesting indoors natural temperature, spread 60-120min, it is 85%-90% to dry in the air to fresh leaf water content；
Wither and rocking of green leaf：
The blade that dry in sun is obtained is put in vibration machine, severe rocking of green leaf；Wither 120-180min at a temperature of 40-50 DEG C, and moderate is shaken
It is blue or green；Wither 120-180min at a temperature of 40-50 DEG C, moderate rocking of green leaf；Wither 120-180min at a temperature of 40-50 DEG C, moderate rocking of green leaf；
Wither 120-180min at a temperature of 40-50 DEG C, slight rocking of green leaf；Wither 120-180min at a temperature of 40-50 DEG C；
Knead：
The blade that obtains of withering kneads 60min by the way of " light-weight-light "；
Fermentation：
Blade after kneading is fermented 3-4h in the environment of temperature 20-26 DEG C, relative humidity 95%；
It is dried：
Blade after fermentation is just dried at 100-110 DEG C, it is 60% to be dried to water content, and after room temperature spreading for cooling 40min tea frying is placed in
In container, the fried dry at a temperature of 85-90 DEG C, until water content is 10%；It is dry that low temperature is dried to slowly foot.
2. the preparation method of black tea according to claim 1, it is characterised in that it is described wither with the step of rocking of green leaf before also wrap
Include, the step of by the blade ultrasound 2-7min of dry in sun.
3. the preparation method of black tea according to claim 1, it is characterised in that the process of withering adopts ultra-vioket radiation,
Time of ultraviolet irradiation is 3-5h.
4. the preparation method of the black tea according to Claims 2 or 3, it is characterised in that the temperature kneaded is 20-24
DEG C, relative humidity is 85%-90%.
5. the preparation method of black tea according to claim 4, it is characterised in that the slight rocking of green leaf turns to shake 40-50, often
Turn duration 3s；Moderate rocking of green leaf turns to shake 80-100, every to turn duration 3s；Severe rocking of green leaf turns to shake 150-160, every to turn duration 3s.
6. the preparation method of black tea according to claim 5, it is characterised in that the sweat need to be stirred 2-3 time, often
It is secondary stir after lead to oxygen 10-15min.
7. preparation method according to claim 6, it is characterised in that the oxygen-supply speed 4- of the operating procedure of the logical oxygen
5L/min。
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