阅读说明：本技术 特色红茶加工方法 (Characteristic black tea processing method ) 是由 刘汉焱 冯红钰 梁光志 罗莲凤 陈海生 李子平 覃仁源 吴玲玲 莫小燕 冯兰 于 2020-04-16 设计创作，主要内容包括：本发明公开了一种特色红茶加工方法,采用茶树紫色芽叶,经萎凋、揉捻、控温控湿智能发酵、烘干制成红茶。其中,控温控湿智能发酵确保紫色芽叶发酵所需的温湿度,使紫色芽叶发酵更加均匀,从而保证紫色芽叶成品茶色、香、味,提高了特色红茶的品质。本发明获得的特色红茶花青素含量较高,具有多种生理保健功能。紫色芽叶原料制成的红茶条索紧实褐红,汤色褐红明亮,有特殊香气,滋味醇厚回甘,可作为一种特色茶饮推广,丰富茶叶产品。本发明开发了紫色芽叶产品——特色红茶,充分利用了紫色芽叶原料,避免了夏季原料浪费,对提高茶农收入、调整茶产业结构具有重要意义,推动了茶产业与康养产业融合模式创新。(The invention discloses a processing method of special black tea, which is characterized in that purple bud leaves of tea trees are subjected to withering, rolling, temperature and humidity control intelligent fermentation and drying to prepare the black tea. The temperature and humidity required by the purple bud and leaf fermentation are ensured by the temperature and humidity control intelligent fermentation, so that the purple bud and leaf fermentation is more uniform, the color, fragrance and taste of the purple bud and leaf finished product are ensured, and the quality of the special black tea is improved. The obtained special black tea has high anthocyanin content and multiple physiological health-care functions. The black tea prepared from the purple bud leaf raw material is tight, solid and brownish red, has brownish red and bright soup color, special fragrance and mellow and sweet taste, can be popularized as a special tea drink, and enriches tea products. The purple bud leaf product, namely the special black tea, is developed, the purple bud leaf raw material is fully utilized, the waste of the raw material in summer is avoided, the purple bud leaf tea has important significance for improving the income of tea farmers and adjusting the structure of the tea industry, and the innovation of the fusion mode of the tea industry and the health-care industry is promoted.)

1. A processing method of special black tea is characterized in that purple bud leaves of tea trees are subjected to withering, rolling, temperature and humidity control intelligent fermentation and drying to prepare the black tea.

2. A process of processing specialty black tea according to claim 1, wherein: the intelligent fermentation with temperature and humidity control is to ferment the twisted raw materials in an intelligent black tea fermentation device, wherein the leaf temperature is 32 ℃, and the relative air humidity is 90%.

3. A process of processing specialty black tea according to claim 1, wherein: the withering is to place the purple bud leaves on a dustpan and place the dustpan on a withering frame, so that the purple bud leaves are naturally withered until the water content is 58-62%.

4. A process of processing specialty black tea according to claim 1, wherein: the rolling is to place the raw materials into a rolling machine for rolling, and the rolling time is 35-40 minutes.

5. A process of processing specialty black tea according to claim 1, wherein: the drying is to put the fermented raw materials into a dryer for drying, wherein the primary drying temperature is 100 ℃ and 120 ℃, the primary drying temperature is 20 minutes, the secondary drying temperature is 70-80 ℃, and the secondary drying is carried out until the water content is below 6%.

6. A process of processing specialty black tea according to claim 1, wherein: the purple bud and leaf of the tea tree are picked from fresh leaves according to a bud-leaf standard.

Technical Field

The invention belongs to the technical field of tea processing, and particularly relates to a processing method of special black tea.

Background

The formation and accumulation of purple bud leaves of the tea trees are closely related to the growth environment of the tea trees, the yield of the tea leaves in 5-8 months in the southwest Guangxi area can reach more than 40% of the annual yield, and due to the fact that the stage purple bud leaves are generated after the influence of the specific geographical environment and strong illumination of the southwest Guangxi area, the growth speed of partial bud buds and tender leaves of the tea trees is high, the purple bud leaves are easy to form, and the anthocyanin content of the tea tree buds is high.

The tea made by the tea in summer has bitter and astringent taste and poor quality, is not picked in a fluffy cultivation mode, and in recent years, with the deepening of scientific research, the medical care function of anthocyanin which is the main component causing the phenomenon of purple bud leaves of tea trees is gradually proved. The anthocyanin is a water-soluble natural pigment widely existing in plants, belongs to flavonoid compounds, and has various physiological health-care functions of resisting inflammation, resisting oxidation, resisting mutation, resisting aging, reducing blood pressure, reducing blood sugar, preventing cardiovascular and cerebrovascular diseases, protecting liver, inhibiting tumor cell generation, improving eyesight and the like. Therefore, purple bud and leaf products have unique quality and excellent health care function and are more and more concerned by people, and the processing of purple bud and leaf of tea trees becomes a hotspot for developing and utilizing new products of tea trees at present.

Disclosure of Invention

The invention aims to provide a processing method of special black tea.

In order to solve the technical problems, the invention adopts the following technical scheme:

according to the characteristic black tea processing method, purple bud leaves of tea trees are subjected to withering, rolling, temperature and humidity control intelligent fermentation and drying to prepare black tea.

The intelligent fermentation with temperature and humidity control is to ferment the twisted raw materials in an intelligent black tea fermentation device, wherein the leaf temperature is 32 ℃, and the relative air humidity is 90%.

The withering is to place the purple bud leaves on a dustpan and place the dustpan on a withering frame, so that the purple bud leaves are naturally withered until the moisture content is 58-62%.

The rolling is to put the raw materials into a rolling machine for rolling, wherein the rolling time is 35-40 minutes, and a small amount of tea juice is preferably overflowed.

The drying is to put the fermented raw materials into a dryer for drying, wherein the primary drying temperature is 100 ℃ and 120 ℃, the primary drying temperature is 20 minutes, the secondary drying temperature is 70-80 ℃, and the secondary drying is carried out until the water content is below 6 percent.

The purple bud and leaf of tea tree is picked from fresh leaf according to the standard of one bud and one leaf.

In order to fully utilize the abundant purple bud and leaf resources of tea trees in the southwest area of the osmanthus fragrans, the inventor establishes a special black tea processing method, and the purple bud and leaf of tea trees are subjected to withering, rolling, temperature and humidity control intelligent fermentation and drying to prepare black tea. The temperature and humidity required by the purple bud and leaf fermentation are ensured by the temperature and humidity control intelligent fermentation, so that the purple bud and leaf fermentation is more uniform, the color, fragrance and taste of the purple bud and leaf finished product are ensured, and the quality of the special black tea is improved. The obtained special black tea has high anthocyanin content and multiple physiological health-care functions. The black tea prepared from the purple bud leaf raw material is tight, solid and brownish red, has brownish red and bright soup color, special fragrance and mellow and sweet taste, can be popularized as a special tea drink, and enriches tea products. The purple bud leaf product, namely the special black tea, is developed, the purple bud leaf raw material is fully utilized, the waste of the raw material in summer is avoided, the purple bud leaf tea has important significance for improving the income of tea farmers and adjusting the structure of the tea industry, and the innovation of the fusion mode of the tea industry and the health-care industry is promoted.

Detailed Description

In the following examples, the temperature and humidity controlled intelligent fermentation was carried out by using an intelligent black tea fermentation apparatus (patent No. 2013105788100 published as 2014.02.12) in a chinese patent.