CN117859808A - Micro-primary making method of black tea with black tea flower fragrance and black tea - Google Patents

Abstract

The invention discloses a micro primary processing method of black tea with Yunnan camellia fragrance and black tea, comprising the steps of feeding fresh leaves of Yunnan puer tea seeds into a room for carrying out withering for a first preset time period; tightly holding the leaves of the Pu' er tea seeds after withering to form clusters; putting the leaves of the puer tea seeds after the agglomeration into a rolling machine for rolling for a second preset time period; taking out the leaves of the Pu' er tea seeds which are rolled into strips after rolling and deblocking in preset weight, and putting the leaves into a fermentation bag for heat preservation and fermentation in a third preset time period; sun-drying the leaves of the puer tea seeds after heat preservation and fermentation; when the leaf moisture content of the sun-dried pu-er tea seeds is lower than a preset value, the primary processing is finished. According to the scheme, the cost of tea making by tea farmers is greatly reduced, and the tea farmers do not depend on a dryer completely; can be stored for a long time, and greatly reduces the storage risk; a large amount of fresh She Cai can be processed without primary fermentation, so that the fermentation cost is reduced; the black tea fermented by the scheme has rich fragrance, fresh and cool taste and a warm and comfortable throat after drinking.

Description

A micro-primary processing method for Dianhong tea flower-scented sun-dried black tea and black tea

Technical Field

The invention relates to the technical field of tea making, and more specifically to a trace primary making method of Dianhong tea flower-aroma sun-dried black tea and black tea.

Background technique

The development history of Dianhong tea, from the autumn of 1938 to the autumn of 1941, has gone through three stages: investigation, creation, and factory construction for batch production. Dianhong tea, also known as Yunnan black tea, is a famous black tea variety in the world tea market. Dianhong tea is a traditional export commodity of Yunnan Province. It has been marketed in Europe, America, the Middle East, Japan and other places for many years and has a long-standing reputation. Dianhong tea is now generally made into Gongfu black tea, which is mainly produced in Fengqing, Lincang, Shuangjiang and other places in Yunnan. It is a large-leaf variety with obvious quality characteristics. The appearance is tight, fat, heavy, and relatively uniform, with golden buds all over, dark and golden brown in color, fresh and strong (with floral, fruity, Yunnan fragrance), rich and refreshing taste, bright red soup with thick golden ring, fat and tender leaf bottom, bright red and bright.

Dianhong Kungfu black tea is the representative of China's large-leaf Kungfu black tea.

current technology

Basic processing technology of black tea

Gongfu black tea: fresh leaves - withering - rolling - fermentation - drying - refining and processing

Withering

The purpose of withering is: first, to evaporate part of the water, so that the leaves and stems become softer and easier to roll into strips; second, to cause a series of chemical changes in the substances contained in the tea tips, laying the foundation for the material changes that form the specific qualities of black tea color, aroma and taste.

Withering methods and techniques

There are several withering methods: natural withering indoors, sunlight withering, withering in a withering trough, and withering in a withering machine. The most commonly used withering method is withering in a withering trough. This is a method of heating and withering with a semi-mechanized device controlled manually. When withering in a withering trough, the main conditions to be controlled are temperature, air volume, leaf thickness, shaking, withering time, etc. Withering must be moderate, and both excessive and insufficient withering are detrimental to the quality of the raw tea.

Withering is usually done in a withering trough. When withering, control the external conditions such as temperature, air volume, leaf thickness, shaking, withering time, etc. Generally, the blast air temperature is controlled at around 35°C, and the maximum does not exceed 38°C.

Withering time: Withering in a withering trough takes 8-12 hours to reach moderate withering and better quality.

Moderate withering criteria: leaf shape shrinks, leaf texture becomes soft, stem veins lose water and wilt, and are not easy to break when bent; leaves are soft and make no friction sound when pinched; leaves are tightly grasped into a ball, and become loose when released; leaf color turns dark green, surface gloss disappears, the grass smell of fresh leaves diminishes, and the unique fragrance of withered leaves is revealed.

Fermentation

Fermentation is a key process in forming the color, aroma and taste of black tea. Good fermentation can form more theaflavins and thearubigins, and more flavor and aroma substances.

Fermentation method: Generally, the rolled leaves are placed in a fermentation frame or a fermentation vehicle and then fermented in a fermentation room. The fermentation process must meet the requirements of the appropriate temperature, humidity and oxygen content for the enzymatic oxidative polymerization of tea polyphenols.

Temperature: It includes air temperature and leaf temperature. The leaf temperature of fermentation should be kept at 30℃, while air temperature is preferably 24-25℃. Leaf temperature exceeding 40℃ is not conducive to fermentation. When the leaf temperature is too low, the leaf layer should be thickened to facilitate heat preservation.

Humidity: Maintaining a high humidity of more than 90% is beneficial to increasing the activity of polyphenol oxidase and the formation and accumulation of theaflavins, so humidification measures such as spraying or sprinkling water should be taken.

The thickness of the leaves during fermentation is generally 8 to 12 cm. Tender leaves and small leaves should be spread thinly, especially when the temperature is high, to maintain good ventilation during fermentation. During the fermentation process, the leaves should be shaken 1 to 2 times to facilitate ventilation. The fermentation time is generally 3 to 5 hours. (The specific time depends on the tea making)

The standard of moderate fermentation: the smell of grass disappears, fresh and refreshing floral and fruity aroma appears, and the leaves turn red. Spring tea is yellow-red, and summer tea is red-yellow. The young leaves are red and uniform, and the old leaves are red with a hint of green. The leaf temperature reaches a peak and then begins to stabilize, which means the fermentation is moderate (the degree of redness of the leaves needs to be flexibly controlled for different varieties). In actual production, the degree of fermentation is moderate and light. Because the fermented leaves will ferment abnormally vigorously for a short period of time after entering the drying stage.

Drying method:

Use high temperature for rough drying and low temperature for slow drying.

Cage baking and dryer baking, etc. Cage baking has good aroma but high cost. Currently, most tea factories use dryers for baking.

Disadvantages of the prior art

According to the national technical specifications for Kung Fu black tea, in actual processing and production, most of the tea produced will have a dull taste, weak floral fragrance, or no floral fragrance, and the tea soup will also be dark red in color. The dry tea will also show varying degrees of dryness and itchiness in the throat after drinking it at the beginning of drying.

Therefore, how to provide a trace amount of primary processing method for Dianhong tea flower aroma sun-dried black tea and black tea has become a technical problem that urgently needs to be solved in this field.

Summary of the invention

The invention aims to provide a trace amount of primary processing method for Dianhong tea flower aroma sun-dried black tea and black tea.

According to a first aspect of the present invention, a method for the initial processing of Dianhong tea with floral aroma is provided, comprising:

Step S1, sending fresh Yunnan Pu'er tea leaves into a room for withering for a first preset time;

Step S2, tightly grasping the withered Pu'er tea leaves into a ball;

Step S3, placing the clumped Pu'er tea leaves into a rolling machine, and rolling them for a second preset time;

Step S4, taking out a preset weight of the Pu'er tea leaves after rolling and deblocking and rolling into strips, and putting them into a fermentation bag for heat preservation and fermentation for a third preset time;

Step S5, drying the Pu'er tea leaves after heat preservation and fermentation in the sun;

Step S6: When the water content of the sun-dried Erhai tea leaves is lower than a preset value, the primary processing is completed.

Optionally, the first preset duration is 3-10 hours.

Optionally, the second preset duration is 30-50 minutes.

Optionally, the preset weight is 8-10 kg.

Optionally, the third preset duration is 5-10 hours.

Optionally, the sun drying time is from 11:00 to 15:00.

Optionally, the preset value is 10%.

According to a second aspect of the present invention, there is provided a black tea, which is prepared by the trace primary processing method of the Dianhong tea floral aroma sun-dried black tea as described in any one of the first aspects of the present invention.

According to the technical content disclosed in the present invention, the following beneficial effects are achieved:

1. Sun-drying technology greatly reduces the cost of tea making for tea farmers. They do not need to purchase tea making machines, nor do they rely entirely on dryers.

2. Sun-drying technology also solves the shelf life problem of black tea. Like Pu'er tea, it can be stored for a long time, greatly reducing storage risks;

3. Micro-fermentation, easy to master technology, convenient operation, greatly facilitates tea farmers to ferment black tea on site;

4. It does not require a large amount of fresh leaves for one fermentation, which reduces the fermentation cost;

5. The black tea fermented with this technology has a rich floral aroma, a fresh taste, and a warm and comfortable throat after drinking, which greatly improves the quality of the tea.

Further features and advantages of the present invention will become apparent from the following detailed description of exemplary embodiments of the present invention with reference to the attached drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.

FIG1 is a schematic diagram of a micro-primary processing method for a Dianhong tea floral aroma sun-dried black tea provided according to an embodiment.

Detailed ways

Various exemplary embodiments of the present invention will now be described in detail with reference to the accompanying drawings. It should be noted that the relative arrangement of components and steps, numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless otherwise specifically stated.

The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses.

Technologies, methods, and equipment known to ordinary technicians in the relevant art may not be discussed in detail, but where appropriate, the technologies, methods, and equipment should be considered as part of the specification.

In all examples shown and discussed herein, any specific values should be interpreted as merely exemplary and not limiting. Therefore, other examples of the exemplary embodiments may have different values.

It should be noted that like reference numerals and letters refer to similar items in the following figures, and therefore, once an item is defined in one figure, it need not be further discussed in subsequent figures.

According to the first aspect of the present invention, as shown in FIG1 , a method for the preliminary processing of Dianhong tea with floral aroma sun-dried black tea is provided, comprising:

Step S1, sending fresh Yunnan Pu'er tea leaves into a room for withering for a first preset time;

The first preset duration is 3-10 hours;

Step S2, tightly grasping the withered Pu'er tea leaves into a ball;

Step S3, placing the clumped Pu'er tea leaves into a rolling machine, and rolling them for a second preset time;

The second preset duration is 30-50 minutes;

Step S4, taking out a preset weight of the Pu'er tea leaves after rolling and deblocking and rolling into strips, and putting them into a fermentation bag for heat preservation and fermentation for a third preset time;

The preset weight is 8-10 kg; the third preset duration is 5-10 hours;

Step S5, drying the Pu'er tea leaves after heat preservation and fermentation in the sun;

The sun drying time is from 11:00 to 15:00;

Step S6: When the water content of the sun-dried Erhai tea leaves is lower than a preset value, the primary processing is completed.

The default value is 10%;

Embodiment 1:

Step S11, sending the fresh Yunnan Pu'er tea leaves into the room for withering for 3-10 hours;

Step S12, when the withered Pu'er tea leaves are soft and not easy to break, the withered Pu'er tea leaves are tightly squeezed into a ball;

Step S13, when the Pu'er tea leaves are loosened and the grassy smell of the fresh leaves fades, and the unique fragrance of the withered leaves is revealed, the Pu'er tea leaves that have been clumped are put into the rolling machine and rolled for 30-50 minutes according to the amount of leaves put in;

Step S14, when the tea juice of the rolled Pu'er tea leaves overflows and becomes sticky, take out 8-10 kg of the rolled Pu'er tea leaves after rolling and unblocking, and put them into a fermentation bag for 5-10 hours of heat preservation and fermentation;

Step S15, when the color of the Pu'er tea leaves after heat preservation and fermentation changes from green to red, and the grass smell fades, and the flower fragrance is obvious, the Pu'er tea leaves after heat preservation and fermentation are sun-dried, and the sun-drying time is 11:00-15:00, and the exposure effect is best;

Step S16: When the water content of the sun-dried Erh tea leaves is lower than 10%, the primary processing is completed and the leaves are packed and sealed.

Embodiment 2:

Step S21, sending the fresh Yunnan Pu'er tea leaves into the room for withering for 5-15 hours;

Step S22, when the withered Pu'er tea leaves are soft and not easy to break, the withered Pu'er tea leaves are tightly squeezed into a ball;

Step S23, when the Pu'er tea leaves are loosened and the grassy smell of the fresh leaves fades, and the unique fragrance of the withered leaves is revealed, the Pu'er tea leaves that have been clumped are put into the rolling machine and rolled for 30-50 minutes according to the amount of leaves put in;

Step S24, when the tea juice of the rolled Pu'er tea leaves overflows and becomes sticky, take out 8-10 kg of the rolled Pu'er tea leaves after rolling and unblocking, and put them into a fermentation bag for 10-15 hours of heat preservation and fermentation;

Step S25, when the color of the Pu'er tea leaves after heat preservation and fermentation changes from green to red, and the grass smell fades, and the flower fragrance is obvious, the Pu'er tea leaves after heat preservation and fermentation are sun-dried, and the sun-drying time is 11:00-15:00, and the exposure effect is best;

Step S26: When the water content of the sun-dried Erh tea leaves is lower than 10%, the primary processing is completed and the leaves are packed and sealed.

According to a second aspect of the present invention, there is provided a black tea, which is prepared by the trace primary processing method of the Dianhong tea floral aroma sun-dried black tea described in any one of the first aspects of the embodiments of the present invention.

In summary, the technical content disclosed in the present invention is:

1. Sun-drying technology greatly reduces the cost of tea making for tea farmers. They do not need to purchase tea making machines, nor do they rely entirely on dryers.

2. Sun-drying technology also solves the shelf life problem of black tea. Like Pu'er tea, it can be stored for a long time, greatly reducing storage risks;

3. Micro-fermentation, easy to master technology, convenient operation, greatly facilitates tea farmers to ferment black tea on site;

4. It does not require a large amount of fresh leaves for one fermentation, which reduces the fermentation cost;

5. The black tea fermented with this technology has a rich floral aroma, a fresh taste, and a warm and comfortable throat after drinking, which greatly improves the quality of the tea.

Although some specific embodiments of the present invention have been described in detail by way of example, it will be appreciated by those skilled in the art that the above examples are for illustration only and are not intended to limit the scope of the present invention. It will be appreciated by those skilled in the art that the above embodiments may be modified without departing from the scope and spirit of the present invention. The scope of the present invention is defined by the appended claims.

Claims (8)

1. The micro primary making method of the black tea with the fragrance of the Yunnan black tea flower is characterized by comprising the following steps of:

s1, feeding fresh leaves of Yunnan puer tea seeds into a room for withering for a first preset time period;

s2, tightly holding the leaves of the Pu' er tea seeds after withering into clusters;

s3, putting the agglomerated puer tea leaves into a rolling machine for rolling for a second preset time period;

s4, taking out the leaves of the puer tea seeds which are rolled and deblocked and rolled into strips with preset weight, and placing the leaves into a fermentation bag for heat preservation and fermentation for a third preset time period;

s5, sun-drying the leaves of the puer tea seeds after heat preservation and fermentation;

and S6, when the leaf moisture content of the pu-er tea seeds after sun drying is lower than a preset value, finishing primary making.

2. A micro-primary processing method of black tea according to claim 1, wherein the first preset time period is 3 hours to 10 hours.

3. A micro-primary processing method of black tea according to claim 1, wherein the second preset time period is 30 minutes to 50 minutes.

4. A micro-primary processing method of black tea according to claim 1, wherein the preset weight is 8 kg-10 kg.

5. The micro-primary processing method of black tea with flower fragrance of yunnan black tea according to claim 4, wherein the third preset time period is 5 hours to 10 hours.

6. A micro-primary processing method of black tea according to claim 1, wherein the period of sun-drying is 11: 00-15:00.

7. A micro-primary processing method of black tea according to claim 1, wherein the preset value is 10%.

8. Black tea, characterized in that it is prepared by a micro-primary process of black tea with a fragrance of yunnan black tea flowers according to any one of claims 1 to 7.