Preparation process for processing honey-fragrance black tea by using golden tea

Abstract

The invention discloses a preparation technology for processing honey-fragrance black tea by using golden tea, and the preparation technology comprises the steps of heavy withering, long-time light rolling, high-temperature rapid fermentation and drying, according to the technology, the moisture of rolled leaves is reduced through heavy withering, the fragrance and taste of the rolled tea leaves are improved, long-time light rolling is adopted, the juice yield of the rolled leaves is reduced, the cell breakage rate is increased, and the strip forming rate is promoted; according to the technology, through high-temperature rapid fermentation, high-temperature and high-humidity fermentation promotion, fermentation speed acceleration, fermentation uniformity improvement, effective control, medium gross fire rapid passing, timely fermentation termination and short-time moisture regaining, the moisture of dried leaves is uniform, better conditions are created for next-step drying, the shaping effect is achieved through heating and rolling frying in the technology, and meanwhile further dehydration and shaping are achieved; and high-temperature short-time re-drying, rapid dehydration and high-temperature re-drying can rapidly dehydrate the tea leaves, maintain the flavor of the tea leaves, reduce the influence of long-time temperature and humidity on varieties, realize low-temperature long-time sufficient drying, realize alcoholization and impurity removal, ensure sufficient drying of the tea leaves and ensure the product quality.

Description

Technical Field

[0001] The invention relates to the technical field of black tea preparation, and in particular to a preparation process for honey-flavored black tea by utilizing golden tea. Background Art

[0002] In recent years, consumers' demands for the taste and aroma of tea have been constantly changing. Honey-flavored black tea is very popular for its special honey flavor. In order to meet market demand, tea processing technology has been continuously innovating, and the golden black tea preparation process is the result of this innovation.

[0003] However, the existing golden black tea preparation process adopts the traditional Chinese Kung Fu black tea process, including withering, rolling, natural fermentation, drying, and sufficient drying. In the specific production process, moderate withering (68%), heavy rolling, natural medium-temperature fermentation (28°C), rough fire high temperature (110°C) drying, repeated drying, high temperature (100°C) sufficient drying (7%) are adopted. This process has many inadaptabilities in processing golden tea varieties under the natural environment of western Hunan. For example, the moisture content of the rolled leaves is too high, the rolling produces juice, the fermentation temperature is not enough, the fermentation degree and time are difficult to control, the rough fire drying and dehydration are slow, which easily causes sourness and high fire phenomena, affecting the quality of the dry tea. Summary of the invention

[0004] The purpose of the present invention is to solve the problems that the existing golden black tea preparation process adopts the traditional Chinese Kung Fu black tea process, and there are many inadaptabilities in processing golden tea varieties under the natural environment of western Hunan, such as too high moisture content in the rolled leaves, juice coming out of the rolling, insufficient fermentation temperature, difficulty in controlling the fermentation degree and time, slow dehydration during rough fire drying, easy sourness and high fire phenomenon, and affecting the quality of dry tea, and proposes a preparation process for processing honey-scented black tea using golden tea.

[0005] The purpose of the present invention can be achieved through the following technical solutions:

[0006] A preparation process for honey-scented black tea using golden tea, comprising heavy withering - long-time light rolling - high-temperature rapid fermentation - drying, the specific steps are as follows:

[0007] S1: Heavy withering: The freshly picked tea leaves are subjected to heavy withering in a ventilated place. Heavy withering can effectively stimulate the enzyme activity inside the tea leaves, promote the release and conversion of some enzyme substances in the tea leaves, and enhance the aroma components of honey-flavored black tea. At the same time, heavy withering can make the phenolic substances in the tea leaves contact with the enzymes more fully, accelerate the oxidation reaction of the tea leaves, and make the oxidation degree of the tea leaves moderate, which is conducive to forming a mellow honey-flavored black tea taste.

[0008] S2: long and light kneading, the fresh leaves after heavy withering in S1 are subjected to long and light kneading in batches. Long and light kneading helps to fully release the tea juice. During the kneading process, the leaves are squeezed and the tea juice is gradually released from the inside of the tea leaves, making the tea leaves fuller and more fragrant;

[0009] S3: high temperature rapid fermentation, the tea leaves after long-time light rolling in S2 are subjected to high temperature rapid fermentation, high temperature and high humidity promote fermentation, speed up fermentation, improve fermentation uniformity, and achieve effective control. At the same time, high temperature can accelerate the fermentation process, enhance the enzyme activity in the tea leaves, and is beneficial to the conversion of chemical components in the tea leaves, thereby improving the quality of the tea leaves. In addition, in the traditional preparation process of honey-scented black tea, the tea leaves need to undergo a long fermentation process, while high temperature rapid fermentation can greatly shorten the fermentation time and improve production efficiency;

[0010] S4: Drying. The tea leaves that have been rapidly fermented at medium and high temperatures in S3 are sequentially subjected to medium-temperature quick-burning, short-time rehumidification, heated rolling and frying, high-temperature re-drying, and low-temperature long-time sufficient drying. Medium-temperature quick-burning is used to terminate the fermentation in time. The role of rehumidification is to make the moisture content of the dried leaves uniform, creating better conditions for the next drying step. Rolling and heated rolling and frying can play a shaping role and at the same time, achieve further dehydration and shaping. High-temperature short-time re-drying can quickly dehydrate the tea leaves and reduce the impact of long-term temperature and humidity on the variety. Low-temperature long-time sufficient drying can achieve alcoholization and impurity removal while ensuring that the tea leaves are sufficiently dry to ensure product quality. The quality of the black tea prepared by this process is significantly improved, the production process is controllable, the operation is simple, and the quality is guaranteed.

[0011] The further technical improvement of the present invention is that the specific operation in S1 is: spreading the fresh tea leaves and withering them in an environment with a temperature range of 25-28°C and a humidity range of 60-70%. During the withering process, the tea leaves are turned over once every 0.5-1h until the moisture content of the tea leaves is in the range of 59-63%.

[0012] A further technical improvement of the present invention is that in S2, the time of long-light kneading is controlled at 140-160 minutes, and the long-light kneading is performed until the tea leaves feel soft and the bottom of the tea leaves appear yellow-green, reddish brown or reddish brown.

[0013] The further technical improvement of the present invention is that in S3, the temperature of the high temperature rapid fermentation is controlled at 35-45°C, and the environmental humidity of the high temperature rapid fermentation is maintained at 60-70%.

[0014] A further technical improvement of the present invention is that in S3, during the high temperature rapid fermentation process, the tea leaves are turned over every 4-6 hours.

[0015] A further technical improvement of the present invention is that in S4, the temperature of the medium rough fire fast pass is 100° C. and the time is 6 minutes.

[0016] A further technical improvement of the present invention is that in S4, the time of short-term moisture regain is 40 minutes.

[0017] A further technical improvement of the present invention is that in S4, the temperature of heating and frying is 168°C.

[0018] A further technical improvement of the present invention is that in S4, the temperature of high temperature re-drying is 110°C.

[0019] A further technical improvement of the present invention is that in S4, the temperature of low temperature long time sufficient drying is 80°C, the time is controlled at 30-50min, and the low temperature long time sufficient drying is performed until the moisture content of the tea leaves is less than 5%.

[0020] Beneficial effects of the present invention:

[0021] 1. This process reduces the moisture content of the rolled leaves through heavy withering, improves the aroma and flavor of the rolled tea leaves, and gently kneads the leaves for a long time to reduce the juice output of the rolled leaves, increases the cell damage rate, and promotes the strip formation rate. The processes of heavy withering, gentle kneading for a long time, and high-temperature rapid fermentation help to maintain the original characteristics of the tea leaves, giving them a unique aroma and taste. This process can fully release the aromatic substances in the tea leaves and improve the taste and aroma of the tea leaves.

[0022] 2. This process achieves effective control through high-temperature rapid fermentation, high temperature and high humidity to promote fermentation, speed up the fermentation speed, improve the fermentation uniformity, and perform effective control. The tea leaves after high-temperature rapid fermentation are quickly passed through a medium raw fire to terminate the fermentation in time. The short-term rehumidification makes the moisture of the dried leaves uniform, creating better conditions for the next drying step, which helps to fully transform and utilize the sugar in the tea leaves, increase the sweetness of the tea leaves, and enable the honey-flavored black tea to have a unique sweetness and taste.

[0023] 3. In this process, heating and rolling play a shaping role, and at the same time, further dehydration and shaping are achieved; high temperature and short-time re-drying can quickly dehydrate the tea, maintain the flavor of the tea, and reduce the impact of long-term temperature and humidity on the variety; low temperature and long-time sufficient drying can achieve alcoholization and removal of impurities while ensuring that the tea is sufficiently dry to ensure product quality. Heating and rolling, high temperature re-drying, low temperature and long-time sufficient drying and other processes are helpful to dry the tea and remove moisture, so that the tea maintains a good color and appearance, and can make the tea leaves of honey-scented black tea appear golden, clear and moist, so that the quality of the tea is significantly improved, the production process is controllable, the operation is simple, the quality is guaranteed, and its market competitiveness is increased. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] Example 1

[0026] A preparation process for honey-scented black tea using golden tea, comprising heavy withering - long-time light rolling - high-temperature rapid fermentation - drying, the specific steps are as follows:

[0027] S1: Heavy withering: fresh tea leaves are spread out and withered in an environment with a temperature range of 28°C and a humidity range of 65%. During the withering process, the tea leaves are turned over once every hour until the water content of the tea leaves is 60%. Heavy withering can effectively stimulate the enzyme activity inside the tea leaves, promote the release and conversion of some enzyme substances in the tea leaves, and enhance the aroma components of honey-flavored black tea. At the same time, heavy withering can make the phenolic substances in the tea leaves contact with the enzyme more fully, accelerate the oxidation reaction of the tea leaves, and make the oxidation degree of the tea leaves moderate, which is conducive to forming a mellow honey-flavored black tea taste;

[0028] S2: long-time light kneading, the fresh leaves after heavy withering in S1 are subjected to long-time light kneading in batches, the time of long-time light kneading is controlled at 150 minutes, and the tea leaves are gently kneaded until they feel soft and the bottom of the tea leaves are yellow-green, reddish brown or reddish brown. Long-time light kneading helps to fully release the tea juice. During the kneading process, the leaves are squeezed, and the tea juice is gradually released from the inside of the tea leaves, making the tea leaves fuller and more fragrant;

[0029] S3: high temperature rapid fermentation, the tea leaves after long light rolling in S2 are subjected to high temperature rapid fermentation, the temperature of high temperature rapid fermentation is controlled at 40°C, the environmental humidity of high temperature rapid fermentation is maintained at 65%, and during the high temperature rapid fermentation, the tea leaves are turned over every 5 hours. High temperature and high humidity promote fermentation, speed up fermentation, improve fermentation uniformity, and achieve effective control. At the same time, high temperature can accelerate the fermentation process, enhance the enzyme activity in the tea leaves, and is beneficial to the conversion of chemical components in the tea leaves, thereby improving the quality of the tea leaves. In addition, in the traditional preparation process of honey-scented black tea, the tea leaves need to undergo a long fermentation process, while high temperature rapid fermentation can greatly shorten the fermentation time and improve production efficiency;

[0030] S4: Drying, the tea leaves after medium and high temperature rapid fermentation in S3 are subjected to medium rough fire quick passing, short time rehumidification, heated rolling and frying, high temperature re-drying, and low temperature long time sufficient drying in sequence, wherein the temperature of medium rough fire quick passing is 100℃, the time is 6min, the time of short time rehumidification is 40min, the temperature of heated rolling and frying is 168℃, the temperature of high temperature re-drying is 110℃, the temperature of low temperature long time sufficient drying is 80℃, the time is 40min, and the low temperature long time sufficient drying is until the moisture content of the tea leaves is 4%, medium temperature rapid rough fire is used to terminate the fermentation in time; the function of rehumidification is to make the moisture content of the dried leaves uniform, thus creating better conditions for the next drying step; rolling and frying with heating can play a shaping role, and at the same time, further dehydration and shaping can be achieved; high temperature short time re-drying can quickly dehydrate, maintain the flavor of the tea leaves, and reduce the influence of long-term temperature and humidity on the variety; low temperature long time sufficient drying can achieve alcoholization and impurity removal while ensuring that the tea leaves are sufficiently dry to ensure product quality. The quality of the black tea prepared by this process is significantly improved, the production process is controllable, the operation is simple, and the quality is guaranteed.

[0031] Example 2

[0032] A preparation process for honey-scented black tea using golden tea, comprising heavy withering - long-time light rolling - high-temperature rapid fermentation - drying, the specific steps are as follows:

[0033] S1: Heavy withering: fresh tea leaves are spread out and withered in an environment with a temperature range of 26°C and a humidity range of 65%. During the withering process, the tea leaves are turned over once every 1 hour until the water content of the tea leaves is 63%. Heavy withering can effectively stimulate the enzyme activity inside the tea leaves, promote the release and conversion of some enzyme substances in the tea leaves, and enhance the aroma components of honey-flavored black tea. At the same time, heavy withering can make the phenolic substances in the tea leaves contact with the enzyme more fully, accelerate the oxidation reaction of the tea leaves, and make the oxidation degree of the tea leaves moderate, which is conducive to forming a mellow honey-flavored black tea taste;

[0034] S2: long-time light kneading, the fresh leaves after heavy withering in S1 are subjected to long-time light kneading in batches, the time of long-time light kneading is controlled at 150 minutes, and the tea leaves are gently kneaded until they feel soft and the bottom of the tea leaves are yellow-green, reddish brown or reddish brown. Long-time light kneading helps to fully release the tea juice. During the kneading process, the leaves are squeezed, and the tea juice is gradually released from the inside of the tea leaves, making the tea leaves fuller and more fragrant;

[0035] S3: high temperature rapid fermentation, the tea leaves after long light rolling in S2 are subjected to high temperature rapid fermentation, the temperature of high temperature rapid fermentation is controlled at 45°C, the environmental humidity of high temperature rapid fermentation is maintained at 65%, and during the high temperature rapid fermentation, the tea leaves are turned over every 4 hours. High temperature and high humidity promote fermentation, speed up fermentation, improve fermentation uniformity, and achieve effective control. At the same time, high temperature can accelerate the fermentation process, enhance the enzyme activity in the tea leaves, and is beneficial to the conversion of chemical components in the tea leaves, thereby improving the quality of the tea leaves. In addition, in the traditional preparation process of honey-scented black tea, the tea leaves need to undergo a long fermentation process, while high temperature rapid fermentation can greatly shorten the fermentation time and improve production efficiency;

[0036] S4: Drying, the tea leaves after medium and high temperature rapid fermentation in S3 are subjected to medium rough fire quick passing, short time rehumidification, heated rolling and frying, high temperature re-drying, and low temperature long time sufficient drying in sequence, wherein the temperature of medium rough fire quick passing is 100℃, the time is 6min, the time of short time rehumidification is 40min, the temperature of heated rolling and frying is 168℃, the temperature of high temperature re-drying is 110℃, the temperature of low temperature long time sufficient drying is 80℃, the time is 50min, and the low temperature long time sufficient drying is until the moisture content of the tea leaves is 3.5%, and medium temperature rapid rough fire is used to terminate the fermentation in time; the function of rehumidification is to make the moisture content of the dried leaves uniform, creating better conditions for the next drying step, rolling and frying with heating can play a shaping role, and at the same time, further dehydration and shaping are achieved; high temperature short time re-drying can quickly dehydrate, maintain the flavor of the tea leaves, and reduce the influence of long-term temperature and humidity on the variety; low temperature long time sufficient drying can achieve alcoholization and impurity removal while ensuring that the tea leaves are sufficiently dry to ensure product quality. The quality of the black tea prepared by this process is significantly improved, the production process is controllable, the operation is simple, and the quality is guaranteed.

[0037] The above contents are merely examples and explanations of the concept of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the concept of the invention or exceed the scope defined by the claims, they shall all fall within the protection scope of the present invention.

Claims

1. A preparation process for honey-scented black tea using golden tea, characterized in that: It includes heavy withering - long and light kneading - high temperature and rapid fermentation - drying. The specific steps are as follows: S1: Heavy withering, the freshly picked tea leaves are subjected to heavy withering treatment in a ventilated place; S2: long-time light kneading, the fresh leaves after heavy withering in S1 are subjected to long-time light kneading in batches; S3: high temperature rapid fermentation, the tea leaves after long-time light rolling in S2 are subjected to high temperature rapid fermentation; S4: Drying: the tea leaves that have been rapidly fermented at medium and high temperatures in S3 are sequentially subjected to medium-temperature rapid heating, short-term moisture recovery, heated rolling frying, high-temperature re-drying, and low-temperature long-term full drying.

2. The process for preparing honey-scented black tea by using golden tea according to claim 1, characterized in that: The specific operation in S1 is: spreading fresh tea leaves and withering them in an environment with a temperature range of 25-28°C and a humidity range of 60-70%. During the withering process, the tea leaves are turned over every 0.5-1 hour until the moisture content of the tea leaves is in the range of 59-63%.

3. The process for preparing honey-scented black tea by using golden tea according to claim 1, characterized in that: In S2, the time of long-light kneading is controlled at 140-160 minutes, and the long-light kneading is performed until the tea leaves feel soft and the bottom of the tea leaves appear yellow-green, reddish brown or reddish brown.

4. The process for preparing honey-scented black tea by using golden tea according to claim 1, characterized in that: In S3, the temperature of the high temperature rapid fermentation is controlled at 35-45°C, and the environmental humidity of the high temperature rapid fermentation is maintained at 60-70%.

5. The process for preparing honey-scented black tea by using golden tea according to claim 1, characterized in that: In S3, during the high temperature rapid fermentation process, the tea leaves are turned over every 4-6 hours.

6. The process for preparing honey-scented black tea by using golden tea according to claim 1, characterized in that: In S4, the temperature of the medium rough fire fast pass is 100℃ and the time is 6 minutes.

7. The process for preparing honey-scented black tea by using golden tea according to claim 1, characterized in that: In S4, the short-term rehumidification time is 40 minutes.

8. The process for preparing honey-scented black tea by using golden tea according to claim 1, characterized in that: In S4, the temperature of the heating and frying is 168°C.

9. The process for preparing honey-scented black tea by using golden tea according to claim 1, characterized in that: In S4, the temperature of high temperature drying is 110°C.

10. The process for preparing honey-scented black tea by using golden tea according to claim 1, characterized in that: In S4, the temperature of low temperature and long time drying is 80°C, the time is controlled at 30-50 minutes, and the low temperature and long time drying is performed until the moisture content of the tea leaves is less than 5%.