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A production process and technology of dark tea, applied in the direction of tea treatment before extraction, can solve the problems of short production time of dark tea and so on.
Active Publication Date: 2011-12-14
HUNAN XIANGFENG TEA
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[0003] The invention relates to a dark tea production process, which mainly reduces the time of the fermentation process in the dark tea production process, improves production efficiency, increases the output of dark tea, and solves the problem that the traditional dark tea production p
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Embodiment 1
[0013] The processing conditions of this process to produce black tea are as follows:
[0014] A dark tea production process, firstly, the tea raw material is subjected to a grouting treatment, and the mass ratio of water to tea leaves in the grouting process is 6%; the second step is to fix the green, and the fixer is a drum type with a temperature feedback system and a solenoid valve adjustment control system. The greening machine can automatically adjust the firepower through the control system, control the pot temperature of the greening at 280°C, the greening time is 100 seconds, and the speed is 55 rpm; When the leaf temperature is controlled at 55°C, the kneading time is 20 minutes, and the kneading speed is controlled at 30 rpm; the fourth step is stacking, and the stacking process uses a constant temperature and humidity device to control the relative temperature of 80%, and the indoor temperature is controlled at 43°C, stacking time is 5 hours; the fifth step is dryi...
Embodiment 2
[0016] A kind of dark tea production process, the first step is to carry out a grouting treatment on the tea raw materials, the mass ratio of water and tea leaves in the grouting process is 9%; the second step is the greening process, the pot temperature of the greening is 300 ℃, and the time of the greening is 90 second, the rotating speed is 60 rpm, the drum-type de-greening machine with temperature feedback system and solenoid valve adjustment control system, the size of the firepower can be automatically adjusted through the control system; the third step is rolling process, the leaf temperature during rolling is controlled at 60 ℃, the kneading time is 30 minutes, the kneading speed is controlled at 35 rpm, the kneading machine is automatically pressurized and the tea is continuously kneaded; in the fourth step, the relative temperature of the stacking process is 85%, the indoor temperature is controlled at 40 ° C, and the stacking time is 8 hour, the stacking process adop...
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Abstract
The invention relates to a production technology of black tea, in particular to the technical field of the black tea. The production technology of the black tea comprises the following working procedures: green removing, twisting, piling, drying at first time, steaming, compacting, fermenting and drying 2, wherein pulp filling is carried out on a tea leaf raw material before the green removing working procedure, and the mass ratio of water to tea leaf is 6-9% in the pulp filling process; and artificially adding inoculated strains between the steaming working procedure and the fermenting working procedure, wherein the artificially inoculated strains are one or more of Eurotium cristatum, candida albican and aspergillus niger. By adopting the production technology provided by the invention,time of a fermentation technology in the production process of the black tea is reduced, production efficiency is improved, and yield of the black tea is increased; meanwhile, the problem that the traditional black tea production technology is controlled by experience and level of a tea making master worker is solved, the time for producing the black tea by utilizing the technology is short, the produced black tea has good consistency, strong taste, pure fragrance, red-yellow soup colour and brown and bright leaf edge.
Description
technical field [0001] The invention relates to the field of tea technology, in particular to the field of dark tea technology. Background technique [0002] Black tea is one of the six major teas of green tea, black tea, white tea, green tea, black tea and yellow tea, and it is also a major tea category unique to my country. Because black tea has the effects of quenching thirst, anti-radiation, anti-cancer, anti-cancer, helping sober up, promoting digestion, losing weight, delaying aging, and lowering cholesterol. However, the production cycle of dark tea, especially the fermentation process, is very long, so how to shorten the processing time, improve product quality, and increase the output of dark tea has become a major problem that plagues many dark tea manufacturers. At present, the mainstream production process of black tea mainly includes: greening, kneading, heaping, drying 1, steaming, pressing, fermentation, drying 2, the unique fermentation process of dark tea, ...
Claims
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